三种建兰挥发性成分的比较分析  

Comparatively Analysis of Floral Fragrance in 3 Varienties of Cymbidium ensifolium

作　　者：刘运权[1] 罗玉容[1] 闻真珍[1] 王曼[1] 钟惠萍[1] 刘伟 

机构地区：[1]华南农业大学生命科学学院广东省高等学校植物功能基因组与生物技术重点实验室,广东广州510642

出　　处：《现代食品科技》2011年第7期863-866,共4页Modern Food Science and Technology

摘　　要：采用顶空固相微萃取(HS-SPME)和气质联用(GC/S)方法对建兰原生种、建兰铁骨素、建兰金丝凤尾素的挥发性成分进行了分析,分别分析出39、34种和28种成分。这3种建兰共有的主要成分为Hexadecanoic acid、Isopropyl myristate、Tetradecanoic acid等。结果表明:各建兰皆有较为突出的挥发性物质存在,这些物质的不同组合,形成了各自的香气特征。Floral fragrance compounds of Cymbidium ensifolium spp were isolated by solid phase mieroextraetion and analyzed with HS-SPME-GC-MS.28,15 and 25 components were separated from Cymbidium ensifolium,Cymbidium ensifolium.var.Susin Yen（f.tiegusu and f.jinsifengweisu）,respectively.In these cymbidiums,the dominant components were Hexadecanoic acid,Isopropyl myristate and Tetradecanoic acid.But each aroma pattern of the cymbidiums had its own importing aromatic material.The different aroma components might account for their different aroma characteristics.

关 键 词：建兰 香气成分 固相微萃取 GC-MS 

分 类 号：S682.31[农业科学—观赏园艺]