万寿菊秸秆醋液的制备及对月季切花的保鲜作用  

Chemical Compositions of Vinegar from Abandoned Marigold Straw and Its Effect on Preservation of Cut Roses

作　　者：梁筱曼 高建民[1] 陈瑶[1] 

机构地区：[1]木质材料科学与应用教育部重点实验室(北京林业大学),北京100083

出　　处：《东北林业大学学报》2017年第1期41-46,共6页Journal of Northeast Forestry University

基　　金：国家自然科学基金项目(51172028)

摘　　要：为了提高万寿菊秸秆的利用价值,解决废弃秸秆污染环境的问题,以万寿菊秸秆为原料分别制备热解温度为450、550、650℃的秸秆醋液,对其产率及化学成分等进行分析,并研究了不同热解温度和稀释倍数秸秆醋液对月季切花鲜质量及可溶性蛋白质量浓度的影响。结果表明:醋液产率随着热解温度的升高呈先增大后减小的趋势;醋液组分复杂,主要包含酮类、酚类、酸类、呋喃、酯类、醇类、醛类等,且随着热解温度的升高,醋液中酚类物质所占比例依次减小,酮类和酸类物质所占比例依次增大;除450℃稀释200倍的处理组外,喷施醋液较对照组延长月季切花的瓶插寿命1.2~3.5 d,减缓了切花鲜质量和可溶性蛋白质量浓度的降低,其中以550℃的醋液稀释500~800倍处理最佳。For decreasing the pollution caused by marigold straw and improving its utilization, straw vinegar was prepared with marigold straw at the ultimate temperature of 450 ℃ , 550 ℃ and 650 ℃. We analyzed the yield and composition of vinegar and the effect of different concentration, and studied the pyrolysis temperature of the vinegar on the preservation of cut roses. The vinegar yield increased with temperature to a maximum and then decreased with the increasing pyrolysis temperature. The produced vinegar was a complex compound which mainly contained ketones, phenols, acids, esters, alcohols, aldehydes, furans, etc. The content of phenolic substances in vinegar decreased while the amount of ketones and acids increased with the increasing pyrolysis temperature. The reduction of fresh weight and soluble protein content of cut roses were decreased when using the produced vinegar pyrolysised at proper temperature and diluted to appropriate multiples. As a result, the life of the cut roses prolonged 1.2-3.5 d and its quality was improved except for the vinegar pyrolysed at 450 ℃ and diluted for 200 times. The optimum results were achieved when the pyrolysis temperature was 550℃ and the dilution ratio was 500-800 times.

关 键 词：秸秆醋液 万寿菊秸秆 气相色谱-质谱联用 月季切花 衰老 

分 类 号：S682.11[农业科学—观赏园艺] S789.9[农业科学—园艺学]