Analysis of aroma-active compounds in three sweet osmanthus(Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS  

运用气相色谱-嗅觉测量法和气质联用法分析三个桂花品种的香气活性物质(英文)

作　　者：Xuan CAI Rong-zhang MAI Jing-jing ZOU Hong-yan ZHANG Xiang-ling ZENG Ri-ru ZHENG Cai-yun WANG 

机构地区：[1]Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University [2]Guangxi Communications Investment Group Yulin Expressway Operation Co., Ltd.

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2014年第7期638-648,共11页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：Project supported by the PhD Program Foundation of the Ministry of Education of China(No.20130146110022);the National Natural Science Foundation of China(No.31070623)

摘　　要：Objective：Aroma is the core factor in aromatherapy. Sensory evaluation of aromas differed among three sweet osmanthus （Osmanthus fragrans） cultivar groups. The purpose of this study was to investigate the aroma-active compounds responsible for these differences. Methods： Gas chromatography-olfactometry （GC-O） and GC-mass spectrometry （GC-MS） were used to analyze the aroma-active compounds and volatiles of creamy-white （‘Houban Yingui’, HBYG）, yellow （‘Liuye Jingui’, LYJG）, and orange （‘Gecheng Dangui’, GCDG） cultivars. Results：Seventeen aroma-active compounds were detected among 54 volatiles. trans-β-Ocimene, trans-β-ionone, and linalool, which were major volatiles, were identified as aroma-active, while cis-3-hexenyl butanoate,γ-terpinene, and hexyl butanoate were also aroma-active compounds, although their contents were low. Analysis of the odors was based on the sum of the modified frequency （MF） values of aroma-active compounds in different odor groups. HBYG contained more herb odors, contributed by cis-β-ocimene and trans-β-ocimene, while LYJG had more woody/violet/fruity odors released by trans-β-ionone, α-ionone, and hexyl butanoate. In GCDG, the more floral odors were the result of cis-linalool oxide, trans-linalool oxide, and linalool. Conclusions：Aroma-active compounds were not necessarily only the major volatiles：some volatiles with low content also contributed to aroma. The aroma differences among the three cultivars resulted from variation in the content of different odor groups and in the intensities of aroma-active compounds.研究目的:分析不同桂花品种感官评价差异所对应的香气成分,及其有贡献的香气活性物质,为桂花的生物科学应用提供依据。创新要点:首次运用气相色谱-嗅觉测量法(GC-O)结合气质联用法(GC-MS)对所分离的挥发性物质进行定性和半定量分析,并同时结合其气味描述,分析不同桂花品种的香气活性物质特征。本研究还根据所检测的香气活性物质的气味特征对香气活性物质进行分组,能更直观地分析桂花不同品种香气差异的原因。研究方法:(1)运用GC-MS对三个桂花品种的挥发性物质进行定性和半定量的比较分析(见表1);(2)运用GC-O对三个桂花品种香气活性物质进行比较分析(见表2);(3)对香气活性物质进行分组,探究不同桂花品种的香气差异原因(见表3和图2)。重要结论:(1)GC-O结合GC-MS分析所得香气活性物质并非都是含量较高的挥发性物质,有些含量较低的挥发性物质也对桂花香气形成有贡献;(2)不同桂花品种的香气差异是由不同香气分组以及香气活性物质强度不同所致。

关 键 词：Gas chromatography-olfactometry （GC-O） Gas chromatography-mass spectrometry （GC-MS） AROMA Sweet osmanthus （ Osmanthus fragrans） 

分 类 号：S685.13[农业科学—观赏园艺]