摘要
【目的】研究玫瑰花发育过程中芳香成分及其含量的变化。【方法】采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术分析‘唐紫’玫瑰花发育过程中芳香成分及其含量的变化。【结果】花蕾期共检出芳香成分53种,萜烯类化合物是主要香气成分,含量较多的芳香成分有γ-依兰油烯、α-雪松烯、α-蒎烯、反式-α-香柠檬烯、顺式-乙酸-3-己烯酯、长叶马鞭草烯酮;初开期共检测出65种芳香成分,醇类、酯类和萜烯类化合物是主要香气成分,含量较多的有β-香茅醇、乙酸香茅酯、苯乙醇、香叶醇、乙酸正己酯、橙花醇、乙酸苯乙酯、顺式-乙酸-3-己烯酯;半开期共检测出芳香成分62种,醇类、酯类和萜烯类化合物是主要香气成分,含量较多的有β-香茅醇、香叶醇、苯乙醇、乙酸香茅酯、橙花醇、乙酸正己酯、乙酸苯乙酯和α-月桂烯;盛开期共检测出芳香成分65种,主要为醇类、酯类和萜烯类化合物,含量较多的有β-香茅醇、乙酸香茅酯、苯乙醇、乙酸香叶酯、香叶醇、乙酸苯乙酯、橙花醇、乙酸正己酯和α-月桂烯;盛开末期共检测出芳香成分58种,主要为醇类、酯类和萜烯类化合物,含量较多的有β-香茅醇、苯乙醇、乙酸苯乙酯、乙酸香茅酯、α-月桂烯、α-蒎烯、柠檬烯和乙酸香叶酯;伴随花的不断发育,醇类化合物含量迅速增加,半开期含量最高;酯类化合物呈先升高后降低的趋势,盛开期含量最高;萜烯类化合物在花蕾期含量最高,初开期迅速下降,至盛开末期又有所上升;醛类化合物的含量呈先迅速升高后迅速降低的趋势,盛开期含量最高。【结论】玫瑰花发育的不同时期,芳香成分及含量差异明显。鲜花的主要香气成分在初开期基本形成,大部分芳香成分在半开期至盛开期含量最高。因此,生产中提取玫瑰精油时,应选择开放程度在半开期至盛开期的鲜花进行采摘。
[Objective] The changes of the aroma constituents and contents in the course of Rosa rugosa Thunb. flower development were studied. [Method] The aroma constituents and contents present in Rosa rugosa ‘Tang Purple＇ during different flower developmental stages were analyzed by means of Head Solid-phase Micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. [ Result ] Fifty-three compounds were identified in flower bud, including γ-muurolene, α-himachalene, α-pinene, trans-α-bergamotene, cis-3-hexenyl acetate and longiverbenone, terpenes were the major constituents. Sixty-five compounds were identified in fresh flower at the early opening stage, including β-citronellol, citronellol acetate, phenethyl alcohol, geraniol, n-hexyl acetate, nerol, phenethyl acetate and cis-3-hexenyl acetate, alcohols, esters and terpenes were the major constituents. Sixty-two compounds were identified in fresh flower at the half opening stage, including β-citroneUol, geraniol, phenethyl alcohol, citronellol acetate, nerol, n-hexyl acetate, phenethyl acetate and α-myrcene, alcohols, esters and terpenes were the major constituents. Sixty-five compounds were identified in fresh flower at the full opening stage, including β-citronellol, citronellol acetate, pbenethyl alcohol, geranyl acetate, geraniol, phenethyl acetate, nerol, n-hexyl acetate and α-myrcene, alcohols,esters and terpenes were the major constituents. Fifty-eight compounds were identified in fresh flower at the end of full opening stage, including β-citronellol, phenethyl alcohol, phenethyl acetate, citronellol acetate, α-myrcene, α-pinene, limonene and geranyl acetate, alcohols, esters and terpenes were the major constituents. With the development of rose flower, the content of alcohols increased rapidly, and their maximum concentrations were found at the half opening stage. Esters increased firstly and decreased in succession, and their maximum concentrations were found at the full opening stage. The maximum concentrations of terpenes were found in flower bud, and decreased rapidly at the early opening stage, but they increased again at the end of full opening stage. Aldehydes increased firstly and decreased in succession, their maximum concentrations were found at the full opening stage. [Conclusion] The aroma constituents and contents were distinctly different in different developmental stage of Rosa rugosa Thunb. flower. The main aroma constituents had already formated at the early opening stage, and most of them reached maximum concentration between half to full opening stage. It is concluded that the fresh flowers which are in half to full opening should be plucked when extracting rose essential oil.
出处
《中国农业科学》
CAS
CSCD
北大核心
2008年第12期4341-4351,共11页
Scientia Agricultura Sinica
基金
山东省良种产业化资助项目[鲁科农字(2002)228号]
关键词
玫瑰
花发育
芳香成分
含量
变化
Rosa rugosa Thunb.
Flower development
Aroma constituent
Content
Change
