Comparing differences in chemical components of peel essential oils from four Jincheng orange cultivars by GC-MS method

ObjectiveThe present study analyzed differences in species and content of essential oil chemical compo-nents from various cultivars of Jincheng orange, in order to provide theoretical basis for aroma research and processing of the oils . MethodThe essential oils in peels from Beibei 447 Jincheng , Kaixian Jincheng , Peng 'an 100 Jincheng , Tongshui 72-1 Jincheng were extracted by steam distillation. The essential oils were detected by gas chromatography-mass spectrometry(GC-MS), and identified by spectra library searching, retention index(RI) and related literatures. The con-tents of chemical components were quantified by method of internal standard method. ResultThirty-eight components were identified in peel essential oils from Beibei 447 Jincheng, twenty-nine from Kaixian Jincheng, twenty-one from Peng'an 100 Jincheng and fifteen from Tongshui 72-1 Jincheng. Most of the components were alkenes compunds. Total contents of components from Peng'an 100 Jincheng were the most(4865.85μg/gFW), whereas total contents of components from Kaixian Jincheng were the least(4339.02 μg/gFW). Thirteen components were found in the four cultivars and domi-nant components included D-limonene, β-myrcene, β-linalool, α-pinene, (+)-sabinene. The specific components were the most in peel essential oils from Beibei 447 Jincheng, including decanal,1-octanol, ?-(+)-citronellal and others. There were altogether ten kinds. The specific components in peel essential oils from Kaixian Jincheng was α-bergamotene, and germacrene D was specific component from Peng'an 100 Jincheng. ConclusionDifferences in chemical composi-tions in peel essential oils from various Jincheng orange cultivars can be used to identify variety of the oranges. Mean-while, it provides important data reference for the study of aroma substances in peel essential oils and the comprehensive utilization of citrus peels.