Page 117 - 《精细化工》2022年第2期

第 39 卷第 2 期 精 细 化 工 Vol.39, No.2
2022 年 2 月 FINE CHEMICALS Feb. 2022

中药现代化技术
陈皮的挥发性香气分析

1*
1
1
1
2
1
王瑞芳 ，刘 兵 ，孙 杰 ，徐江琪 ，孔 波 ，张 宁
（1. 北京市食品风味化学重点实验室，北京工商大学 轻工科学技术学院，北京 100048；2. 湖南中烟工
业有限责任公司技术中心，湖南 长沙 410014）
摘要：采用溶剂萃取法（SE）结合溶剂辅助风味蒸发法（SAFE）提取陈皮中的挥发性成分，利用 GC-MS 和气
相色谱-嗅闻联用技术（GC-O）对陈皮和九制陈皮中的挥发性风味物质进行鉴定。共鉴定出 95 种挥发性成分，
46 种香气活性物质。为了确定关键香气物质，采用香气提取物稀释分析法（AEDA）对两种陈皮的香气活性成
分作进一步分析，结果显示，萜烯类、醇类和醛类化合物是主要的香气活性物质，其中柠檬烯、月桂烯是两者
共有的关键香气成分。此外，1,4-二甲基-4-乙酰基-1-环己烯、橙花醇、香茅醛、肉豆蔻醛和 α-甜橙醛等是陈皮
中的关键香气成分；香兰素、香芹酚、紫苏醇、芳樟醇、香芹酮、β-紫罗兰酮等是九制陈皮中关键香气成分。
关键词：陈皮；挥发性成分；溶剂辅助风味蒸发；气相色谱-嗅闻；香气提取物稀释分析法；关键香气成分；中
药现代化技术
中图分类号：TS209；O657 文献标识码：A 文章编号：1003-5214 (2022) 02-0321-09

Volatile aroma analysis of tangerine peel

1
1
1
1
2
1*
WANG Ruifang , LIU Bing , SUN Jie , XU Jiangqi , KONG Bo , ZHANG Ning
（1. Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University,
Beijing 100048, China; 2. Technology Center of China Tobacco Hunan Industrial Co., Ltd., Changsha 410014, Hunan,
China）
Abstract: Solvent extraction combined with solvent assisted flavor evaporation (SAFE) method was used
to extract volatile components from tangerine peel. Gas chromatography-mass spectrometry (GC-MS) and
gas chromatography olfactometry (GC-O) were applied to identify the volatile flavor compounds in the
natural dried tangerine and Jiuzhi dried tangerine. A total of 95 volatile compounds and 46 aroma active
compounds were identified in the natural dried tangerine and Jiuzhi dried tangerine. In order to determine
the key aroma compounds, aroma extract dilution analysis (AEDA) method was used to further analyze the
aroma active compounds of two kinds of tangerine peel. The results showed that terpenes, alcohols and
aldehydes were the main aromatic active compounds. Among them, limonene and camphene were the
common key aroma components. In addition, 1,4-dimethyl-4-acetyl-1-cyclohexene, nerolol, citronellol,
myristic aldehyde, α-sweet orange aldehyde and so on were the key aroma components the in the natural
dried tangerine. However, vanillin, carvannol, perillol, linalor, carvone, β-ziroone and so on were the key
aroma components of Jiuzhi dried tangerine.
Key words: tangerine peel; volatile components; solvent assisted flavor evaporation; gas chromatography
olfactometry; aroma extract dilution analysis; key aroma components; modernization technology of
traditional Chinese medicines

[1]
陈皮（Citri reticulatae pericarpium），又名黄橘 干燥成熟果皮，也是一种药食同源的中药 。陈皮
皮、红皮，是芸香科柑桔属植物橘及其栽培变种的 中主要含有挥发油、黄酮类、生物碱、多糖类等活

收稿日期：2021-08-19; 定用日期：2021-10-11; DOI: 10.13550/j.jxhg.20210836
基金项目：国家自然科学基金（31901620）
作者简介：王瑞芳（1997—），女，硕士生，E-mail：wrf18766537165@163.com。联系人：张 宁（1987—），女，副教授，E-mail：
zh_ningts@btbu.edu.cn。