Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence
Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence
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DOI：
10.1016/j.foodchem.2010.05.068
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发表时间：
2010-12-15
期刊：
影响因子：
8.8
通讯作者：
Sebei, Houcine
中科院分区：
文献类型：
--
作者：
Hosni, Karim;Zahed, Nesrine;Sebei, Houcine
四种精选突尼斯柑橘品种的果皮精油：甜橙（Citrus sinensis Osbeck）、柑橘（Citrus reticulata Blanco）；采用气相色谱 (GC) 和气相色谱-质谱 (GC-MS) 技术对在相同土壤气候和培养条件下栽培的酸橙 (Citrus aurantium L) 和柚子 (Citrus grandis Osbeck) 进行了分析。柚子和柑橘中的精油含量分别为 1.06% 至 4.62% (w/w)。通过定性和定量分析，鉴定出所有油样中的 70 种成分。分析的油主要由单萜烃 (97.59-99.3%) 组成，其中柠檬烯 (92.52-97.3%) 和 β-蒎烯 (1.37-1.82) 是主要成分。其余化学类别的代表性较弱（
The peel essential oils from four selected Tunisian Citrus species: sweet orange (Citrus sinensis Osbeck), mandarin (Citrus reticulata Blanco); sour orange (Citrus aurantium L) and pummelo (Citrus grandis Osbeck), cultivated under the same pedoclimatic and cultural conditions have been analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The essential oils content ranged from 1.06% to 4.62% (w/w) in pummelo and mandarin, respectively. The qualitative and quantitative analysis led to the identification of 70 components in all oil samples. The analysed oils consist mainly in monoterpene hydrocarbons (97.59-99.3%), with limonene (92.52-97.3%) and beta-pinene (1.37-1.82) being the major constituents. The remaining chemical classes were weakly represented (