2种木香花的自然香气成分分析与香型评价  

Volatile Composition Analysis and Aroma Evaluation of In-vivo Fragrance of Two Rosa bankisae Ait.Varieties

作　　者：李淑颖[1] 姚雷[1] 

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《上海交通大学学报（农业科学版）》2013年第4期51-57,82,共8页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：农业部公益性行业计划项目(200903056)

摘　　要：采用全自动热脱附-气相色谱-质谱(ATD-GC-MS)联用法,首次对习见观赏芳香藤本白木香花(Rosa bankisae var.bankisae)和黄木香花(Rosa bankisae var.lutea)的鲜花自然香气成分进行了测定和分析。结果表明,白木香花挥发性成分检出83种,主要包括醇类(24.23%)、脂肪烃类(17.75%)、萜烯类(17.18%)、酮类(16.76%)和酯类(16.13%),其中重要香成分为苯甲醇、β-石竹烯、β-紫罗兰酮、乙酸苄酯、乙酸己酯、香叶基丙酮、紫苏烯、β-二氢紫罗兰酮、α-紫罗兰酮和乙酸叶醇酯;黄木香花挥发性成分检出68种,与白木香花成分种类相似性为85.29%,但相对含量差异大,以萜烯类(58.65%)、脂肪烃类(17.40%)和酯类(15.44%)为主,其中重要香成分为罗勒烯、β-石竹烯、紫苏烯、α-金合欢烯、乙酸叶醇酯、乙酸己酯、(E)-2-己烯乙酸酯、γ-松油烯、乙酸戊酯和乙酸苄酯。香型评价显示,白木香花鲜花属于果香花香型,类似茉莉花头香,具有潜在的香料开发价值;而黄木香花鲜花属于辛香药草香型,适于配置芳香保健园林。The volatile components of the fresh scent from full blossoms of two ornamental Rosa bankisae Ait. Varieties Rosa bankisae var. bankisae （white） and Rosa bankisae var. lutea （yellow） were analyzed by an automatic thermal desorption-gas chromatography-mass spectrometry （ATD-GC-MS） system. The results showed that 83 compounds were identified in the white variety, mainly including 24. 23 % alcohols, 17.75% aliphatic hydrocarbons, 17. 18% terpenes, 16.76G ketones and 16. 13% esters. The important odorants were recognized to be benzyl alcohol, β-caryophyllene, trans-β-ionone, benzyl acetate, hexyl acetate, geranyl acetone, perillene, dihydro-β-ionone, a onone and leaf acetate. 68 compounds were identificated in the yellow one,85. 29% identical to the white one,but the relative contents were different. The yellow one was mainly consisted of 58. 65% terpenes, 17.40% aliphatic hydrocarbons and 15. 44% esters and the important aromas were β-ocimene, β-caryophyllene, perillene, （E, E）-a-farnesene, leaf acetate, hexyl acetate, （E）-2-hexenyl acetate, ,/-terpinene, amyl acetate and benzyl acetate. The in-vivo fragrance of the two Rosa bankisae Ait. varieties was as well decomposed and evaluated based on the spider chart analysis of major aroma components. The results showed that the white one was closest to fruity/ sweet/floral description,similar to Chinese jasmine＇ s top note while the yellow one tended to be more like herbal medicine and pungent. It suggestes that the white variety has great potential for developing into a new plant-derived flavor while the yellow one can be directly applied to aromatic heahhcare gardens.

关 键 词：木香花 自然香气 全自动热脱附-气相色谱-质谱 香型评价 

分 类 号：S567.239[农业科学—中草药栽培]