Comparative Analysis of Hydrosol Volatile Components of Citrus × Aurantium 'Daidai' and Citrus × Aurantium L. Dried Buds with Different Extraction Processes Using Headspace-Solid-Phase Microextraction with Gas Chromatography-Mass Spectrometry

• Published in: Molecules (Basel, Switzerland) Switzerland), 2024-07, Vol.29 (15), p.3498
• Main Authors: Xie, Xinyue, Xue, Huiling, Ma, Baoshan, Guo, Xiaoqian, Xia, Yanli, Yang, Yuxia, Xu, Ke, Li, Ting, Luo, Xia
• Format: Article
• Language: English
• Subjects: Acetates; Acyclic Monoterpenes - analysis; Alcohol; Analysis; Chromatography; Citrus - chemistry; Citrus × aurantium ‘Daidai’; Citrus × aurantium L; Cyclohexane Monoterpenes - analysis; Distillation - methods; Esters; extraction process; Flavonoids; Food; Gas Chromatography-Mass Spectrometry - methods; HS-SPME-GC-MS; Hydrocarbons; hydrosol; Mass spectrometry; Medicine; Monoterpenes - analysis; Monoterpenes - isolation & purification; Odorants - analysis; Oils & fats; Olefins; Solid Phase Microextraction - methods; Terpenes - analysis; Terpenes - chemistry; Ultrasonic imaging; Volatile Organic Compounds - analysis; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - isolation & purification
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules29153498

This work used headspace solid-phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile components of hydrosols of 'Daidai' and L. dried buds (CAVAs and CADBs) by immersion and ultrasound-microwave synergistic-assisted steam distillation. The results show that a total of 106 volatiles were detected in hydrosols, mainly alcohols, alkenes, and esters, and the high content components of hydrosols were linalool, α-terpineol, and trans-geraniol. In terms of variety, the total and unique components of CAVA hydrosols were much higher than those of CADB hydrosols; the relative contents of 13 components of CAVA hydrosols were greater than those of CADB hydrosols, with geranyl acetate up to 15-fold; all hydrosols had a citrus, floral, and woody aroma. From the pretreatment, more volatile components were retained in the immersion; the relative contents of linalool and α-terpineol were increased by the ultrasound-microwave procedure; and the ultrasound-microwave procedure was favorable for the stimulation of the aroma of CAVA hydrosols, but it diminished the aroma of the CADB hydrosols. This study provides theoretical support for in-depth exploration based on the medicine food homology properties of CAVA and for improving the utilization rate of waste resources.