4种丁香香气成分的比较研究  

Comparative Study on Aroma Components of Four Syringa Varieties

作　　者：魏永阳 杨志莹[1] 邱玉宾[1] 林云弟 赵庆柱[1] 

机构地区：[1]潍坊市农业科学院,山东潍坊261041

出　　处：《中国农学通报》2015年第25期139-144,共6页Chinese Agricultural Science Bulletin

基　　金：国家林业局948项目"丁香新品种及培育技术引进"(2014-4-69);山东省农业良种工程重点课题"北美高端园林观赏植物引种筛选及产业化开发"[鲁科农字(2011)186号]

摘　　要：为研究‘詹姆士’、‘加拿大小姐’、‘金小姐’、‘淮敏’鲜花的香气成分,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术分析4种丁香鲜花的芳香成分及其相对含量。结果表明:‘詹姆士’中检测出32种芳香成分,‘加拿大小姐’中检测出37种芳香成分,‘金小姐’中检测出33种芳香成分,‘淮敏’中检测出23种芳香成分。烯萜类化合物是‘詹姆士’、‘加拿大小姐’、‘金小姐’的主要芳香成分。烯萜类和芳香烃类化合物是‘淮敏’的主要芳香成分。Taking fresh flowers of‘James Macfarlane＇,‘Miss Canada＇,‘Miss Kim＇and‘Donald Wyman＇astest materials, the author studied their aromatic components. The chemical components and relative contents offragrance released from fresh flowers of the 4 Syringa varieties were analyzed by means of Head Solid-phaseMicro-extraction（HS-SPME） with gas chromatography-mass spectrometry（GC-MS）. The results showed that32 compounds were identified in‘James Macfarlane＇, 37 compounds were identified in‘Miss Canada＇, 33 compounds were identified in‘Miss Kim＇, and ene terpenoids were the main aromatic components. 23 compounds were identified in‘Donald Wyman＇, its main aromatic components were ene terpenoids andaromatic hydrocarbons.

关 键 词：欧丁香 香气成分 气相色谱-质谱联用 

分 类 号：S685.26[农业科学—观赏园艺]