Comparison of volatile flavor substances in lemon pulp from different areas of Guangdong province and research on determination method of lemonene

LIANG Qing-you;Ma Pei-qia;WANG Bo;JIN Tao;LIU Qian;Guangzhou Institute of Chemistry,Chinese Academy of Sciences;Institute of Pomology,Guangdong Academy of Agricultural Sciences;

lemon pulp;;headspace(HS);;solid phase micro-extraction(SPME);;gas chromatography-mass spectrometry(GC-MS);;volatile flavor substances(VFS);;D-lemonene

Headspace-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was employed for analyzing volatile flavor substances(VFS) in lemon pulp, and the condition was optimized. Heyuan Eureka, Guangzhou Eureka and Guangzhou Lisbon were compared. And D-lemonene directly determining method in lemon pulp by HS-GC-MS was also established. The probe with 50/30 μm DVB/CAR/PDMS showed the best adsorption results. D-lemonene was the main compound in the volatile flavor substances. Guangzhou Lisbon had the most sorts of volatile flavor substances with higher content. When we determined D-lemonene, 25 mL headspace bottle was employed with keeping 50℃ for 30 min and 7 levels of mass of lemon pulp were selected for establishing the standard curve, which had good linearity. Thereby, it was possible to make standard curve by real fruits. Guangzhou Eureka had the highest D-lemonene concentration in three different sorts of lemons by the standard curve above.