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首页> 外文期刊>Journal of Food Science >Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)
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Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)

机译：柑橘绿化感染树木的橙汁化学特性（黄龙冰）

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摘要

The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ-terpinene and α-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.
机译：使用GC-MS和高效液相色谱（HPLC）检测了由于利比里亚假丝酵母感染（通常称为柑桔绿化或黄龙病（HLB））对橙汁OJ中挥发性和非挥发性成分的影响。 HLB有症状，无症状和对照的“ Hamlin”和“ Valencia”橙子是在2007年至2008年收获季节的12月至5月收获的。对照汁和无症状汁中的糖度/酸水平相似，但有症状汁比对照汁低多达62％。没有检测到苦味黄烷酮新橙皮苷，并且聚甲氧基黄酮的浓度远低于苦味阈值。与对照相比，有症状果汁中柠檬苦素浓度显着更高（91％至425％），但仍低于果汁苦味阈值。有症状的果汁中的萜烯（例如γ-萜品烯和α-萜品醇）分别比对照组高1320％和62％。与对照组相比，有症状的Valencia OJ的平均丁酸乙酯浓度低45％，平均芳樟醇高356％。有症状的Valencia OJ平均只含有40％的酯，48％的醛和33％的倍半萜烯。对照汁和有症状汁液之间的总挥发物相似，这是由于有症状汁液中酒精和萜烯的含量升高。无症状和对照果汁之间没有一致的差异。来自HLB /绿色有症状水果的果汁的化学成分似乎模仿了较不成熟水果的果汁的化学成分。所报告的与症状性果汁有关的异味可能源于糖浓度较低，酸浓度较高，因为所有已知的柑橘苦味化合物均低于或低于味觉阈值。

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  • 来源
    《Journal of Food Science》 |2010年第2期|C199-C207|共9页
  • 作者

    Lilibeth Dagulo; Michelle D. Danyluk; Timothy M. Spann; M. Filomena Valim; Renee Goodrich-Schneider; Charles Sims; Russell Rouseff;

  • 作者单位

    Univ. of Florida, Citrus Research and Education Center;

    Univ. of Florida, Citrus Research and Education Center;

    Univ. of Florida, Citrus Research and Education Center;

    Florida Dept. of Citrus, Scientific Research Dept., 700 Experiment Station Rd., Lake Alfred, FL 33850, U.S.A.;

    Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A.;

    Univ. of Florida, Dept. of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601, U.S.A.;

    Univ. of Florida, Citrus Research and Education Center;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    bitter off-flavor; GC-MS; HLB; limonin;

    机译：苦味气相色谱-质谱HLB;柠檬苦素;

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