玫瑰花挥发性化学成分的分析研究  

Analysis of volatile chemical compounds from the flower of rosa rugosa

作　　者：陈红艳[1] 廖蓉苏[1] 杨今朝[1] 宋可珂[1] 

机构地区：[1]北京林业大学理学院,北京100083

出　　处：《食品科技》2011年第11期186-190,196,共6页Food Science and Technology

摘　　要：利用固相微萃取-气相色谱-质谱联用技术研究北京种植玫瑰鲜花挥发性成分及其相对含量。结果表明:使用聚二甲基硅氧烷-二乙烯基苯纤维萃取头在25℃下萃取30 min,能有效地吸附玫瑰花中的挥发性成分,分析其主要挥发性成分为香茅醇(40.38%)、香叶醇(13.49%)、苯乙醇(12.29%)、月桂烯(7.12%)和α-蒎烯(5.65%)等醇类、醚类、酯类以及各种烷烃类化合物,醇类和酯类化合物是主要香气成分。采用水蒸汽蒸馏法和超临界CO2萃取法分别提取玫瑰鲜花精油,经气相色谱质谱法鉴定挥发性化学成分。比较分析3种方法的测定结果,发现提取方法影响精油的品质,水蒸气法提取的精油香气成分更接近玫瑰花自然状态下的"香气"状况。The constituents and contents of volatile compounds from the flower of rosa rugosa were obtained by solid phase micro-extraction-gas chromatography mass spectrometry （SPME-GC/MS）. The results show that the volatile compounds from the flower of rosa rugosa can be effectively extracted by polydimethylsiloxane-divinylbenzene （PDMS! DVB） fiber at 25 % for 30 min. The volatile compounds are alcohols, ethers, esters and some atkanes, mainly including citronellol （40.38%）, gerariol （13.49%）, alcohol （12.29%）, myrcene（7.12%）, a-pinene（5.65%）, and so on. The volatile compounds from the flower of rosa rugosa were also extracted with water vapor distillation method and carbon dioxide supercritical fluid method, and the constituents and contents of volatile compounds were detected by gas chromatography mass spectrometry（GC/MS）. It is found that essential oil extracted from water vapor distillation method is much close to the odours of fresh flower in roses.

关 键 词：玫瑰花 固相微萃取 气相色谱-质谱法 挥发性成分 

分 类 号：TQ654.2[化学工程—精细化工]