气相色谱/质谱法结合保留指数分析甜橙油中香味成分

Analysis of Aroma Components in Orange Oil by GC/MS Combined with the Retention Index

DOI：10.3969/j.issn.1673-1689.2017.04.018

中文关键词: 甜橙油 气相色谱/质谱 香味成分 保留指数

英文关键词: orange oil,gas chromatography / mass spectrometry,aroma components,retention index

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中文摘要:

利用GC/MS联用技术检测，通过质谱库检索，保留指数比对，分析并确定了60个化合物，并用峰面积归一化法计算各成分相对含量，占甜橙油香味成分98.69％，结合香气评价，确定了甜橙油中关键致香成分为柠檬烯，月桂烯，芳樟醇，癸醛，α-蒎烯，桧烯，辛醛，α-松油醇，丁酸乙酯，香茅醛，壬醛，正壬醇等。

英文摘要:

The aroma components in orange oil were analyzed in this study by gas chromatography spectrometry（GC-MS）. Sixty compounds account for 98.69% were identified using mass spectrometry database search. The peak area normalization method was used to calculate the relative content of each component. Combining with the odor evaluation，the characteristic aroma compositions in the orange oil were identified as limonene，myrcene，linalool，decanal，α-pinene，sabinene，octanal，α-terpineol，ethyl butyrate，citronellal，nonanal，1-nonanol and so on. This study provided theoretical basis and technical support for the development and application of orange oil.

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