新疆玫瑰精油与保加利亚玫瑰精油化学成分及香气比较  

Comparsion on Components and Aroma of Rose Essential Oil from Xinjing Province and Bulgaria

作　　者：徐金玉 李勇 张晓敏[3] 杜鹃[3] 冯作山[3] 

机构地区：[1]新疆屯河投资股份有限公司食品分析检测研究中心,新疆昌吉831100 [2]新疆产品质量监督检验研究院,新疆乌鲁木齐830052 [3]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《冷饮与速冻食品工业》2006年第3期29-31,共3页Beverage & Fast Frozen Food Industry

摘　　要：用GC/MS方法,定性定量地分析了保加利亚玫瑰油、新疆玫瑰油的化学成分,分别鉴定了29,25种成分。保加利亚玫瑰油的主要成分为β-香茅醇、反式-香叶醇、橙花醇、芳樟醇、β-苯乙醇、甲基丁子香酚;新疆玫瑰油的主要成分为β-香茅醇、反式-香叶醇、β-苯乙醇、7-辛烯酸乙酯、乙酸香叶酯、金合欢醇。由于两种玫瑰油的化学成分和含量的差异,使得两种玫瑰油的香气有微妙的差异。同时初步讨论了这两种玫瑰油成分与它们香气之间的关系。Two rose oils from Bulgaria and Xinjiang Province were analyzed quantitatively and qualitatively by means of GC/MS. 29 and 25 compounds were respectively identified in these two oils. The main chemical components of Bulgaria are Citronellol, Trans-Geraniol, Nerol, Methyl eugenol, Linalool,β-Phenyl ethyl alcohol. The main chemical components of Xinjiang Province are β-citronellol, trans-geraniol,β-phenyl ethyl alcoho, farnesol, geranellyl acetete,7- octamoic acid ethyl ester. Because of different constituents and their contents, the aroma between the two oils is different delicately. This result indicates a relation between constituents and aroma of these two oils.

关 键 词：玫瑰 精油 香气成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]