摘要
【目的】以白、黄、粉、紫4个不同花色的香水莲花品种为试材,检测其挥发性物质的种类和含量,探明不同品种香水莲花挥发性物质的差异及其特征香气成分。【方法】采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用法分析香水莲花的挥发性化合物成分,内标法计算其相对含量。根据含量和感官阈值计算出各物质的香气活力值(Odor activity value,OAV),分析各组分对香水莲花香气的贡献。【结果】从4个品种中共鉴定出挥发性物质127种,主要包括烃类、酮类、醇类、醛类、酯类、酸类、萜类及其他类化合物,其中对香气有贡献的化合物有45种,相对含量较高的为正十五烷烃、6,9-十七碳二烯、苯甲醇、乙酸苄酯、反式-α-佛手柑烯、反式-β-金合欢烯、γ-红没药烯、β-紫罗兰酮、二氢-β-紫罗兰酮等。分析了香气成分的香气活力值,OAV>1的主要物质有金合欢烯、β-倍半水芹烯、佛手柑烯、乙酸苄酯、乙酸茴香酯、α-紫罗兰酮、β-紫罗兰酮、二氢-β-紫罗兰酮、红没药烯、苯甲酸乙酯。这些物质具有橘香、花香、青香、草本香、甜香和木香等6种香气属性,其中花香和木香是香水莲花的主体香韵。【结论】明确了不同品种香水莲花中香气贡献较大的香气物质,白色品种的香气特征为具有较强紫罗兰香韵的花香、草本香和木质香,黄色品种具有紫丁香/茉莉的花香、木质香和油脂香,粉色品种具有桂花/海藻的花香、草香和木质香,紫色品种具有木香、柑橘香、花香、果香、草本香和香脂香气。
【Objective】Four different colors of white,yellow,pink and purple Nymphaea hybrid were used as tested materials and the varieties and contents of volatile substances were detected,and to explore the differences of volatile substances and the characteristic aroma components in different varieties.【Method】The volatile components in N.hybrid were analyzed by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS),and the relative content of each component was calculated by internal standard method.The odor activity value(OAV)of each substance was calculated based on the content and sensory thresholds,to analyze the contribution of each component to the aroma of N.hybrid.【Result】A total of 127 volatile components were detected in four different varieties of N.hybrid,including alkanes,ketones,alcohols,aldehydes,esters,acids,terpenoids and others.Among these,45 compounds contributed to aroma.The volatile components with relatively high content included pentadecane,6,9-Heptadecadiene,benzyl alcohol,benzyl acetate,trans-α-Bergamotene,trans-β-Famesene,γ-bisabolene,β-Ionone,and 2-butanone-β-Ionone.The odor activity values of volatile aroma components were analyzed,and the main aroma components with OAV larger than 1 included famesene,β-sesquihydrocelercene,bergamotene,benzyl acetate,anisylacetateα-ionol,β-ionone,2-butanone-β-ionone,bisabolene,ethyl benzoate.These substances had six aromatic attributes,including orange,floral,delicate,herbal,sweet and woody fragrance,in which floral and woody were the main fragrance of N.hybrid.【Conclusion】The aroma substances contributing more to the aroma of different varieties of N.hybrid are clarified.The aroma of the white variety is characterized by floral aroma with strong violet fragrance,herbal and woody aromas.The aroma of the yellow variety is characterized by lilac/jasmine-like floral,woody and oily fragrance.The aroma of the pink variety is characterized by osmanthus or seaweed-like floral,herbal and woody fragrance.The aroma of the purple variety is characterized by woody,orange,floral,fruity,herbal,sweet,and balsamic aromas.
作者
邓琳玥
罗丽霞
高杰
苏忠书
张昭其
黄雪梅
方方
林文洪
DENG Linyue;LUO Lixia;GAO Jie;SU Zhongshu;ZHANG Zhaoqi;HUANG Xuemei;FANG Fang;LIN Wenhong(College of Horticulture,South China Agricultural University,Guangzhou 510642,China;Zhuhai Modern Agriculture Development Center,Zhuhai 519000,China)
出处
《广东农业科学》
CAS
2023年第9期207-217,共11页
Guangdong Agricultural Sciences
基金
珠海市社会发展领域科技计划项目(2220004000216)
珠海市农业农村局乡村振兴-农牧新品种新技术项目(202307)。
