‘单县玫瑰’不同开放阶段花香特性分析  

Analysis on Aroma Peculiarity of Rosa rugosa 'Shanxian Meigui' During Different Opening Stages

作　　者：孙亚如 陈丹凌 翟玉珍 王超[1] 董雨涵 焦鑫 王文莉[1] SUN Ya-ru;CHEN Dan-ling;ZHAI Yu-zhen;WANG Chao;DONG Yu-han;JIAO Xin;WANG Wen-li(College of Horticulture Science and Engineering,State Key Laboratory of Crop Biology/Shandong Agricultural University,Tai’an 271018,China;College of Food Science and Engineering/Shandong Agricultural University,Tai’an 271018,China;Shanxian County Horticultural Field,Shanxian 274300,China;College of Horticulture/China Agricultural University,Beijing 100193,China)

机构地区：[1]山东农业大学园艺科学与工程学院,作物生物学国家重点实验室,山东泰安271018 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]山东单县园艺场,山东单县274300 [4]中国农业大学园艺学院,北京100193

出　　处：《山东农业大学学报（自然科学版）》2018年第6期958-964,共7页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：山东省自然科学基金(ZR2011CM048);山东省农业良种工程(鲁科农字[2012]213号)。

摘　　要：以山东地方特色玫瑰品种‘单县玫瑰’(Rosa rugosa ‘Shanxian Meigui’)和‘丰花玫瑰’(R. rugosa ‘Fenghua Meigui’)(对照)不同开放阶段的花瓣为试材,采用顶空固相微萃取和气相色谱—质谱联用(SPME–GC–MS)技术检测其鲜花芳香成分。结果表明,‘单县玫瑰’鲜花三个开放阶段共检出50种挥发性成分,主要类别有醇类、酮类、酚类和酯类化合物,醇类化合物在挥发性物质总量中占比最高且始终高于‘丰花玫瑰’,三个阶段相对含量均在20%以上,盛开期香茅醇含量最高,达26.33%;‘单县玫瑰’仅盛开期检测到较高含量的反式玫瑰醚,而‘丰花玫瑰’同期没有检测到。香茅醇、苯乙醇、香叶醇、乙酸酯类、甲基丁香酚、玫瑰醚等物质构成‘单县玫瑰’的主体香气,与‘丰花玫瑰’相似,但不同开放时期香气物质含量及构成均有所不同。玫瑰花朵发育状态对呈香物质的组成与含量有影响,随着鲜花开放,‘单县玫瑰’香气逐渐变甜浓,盛开期其主体呈香化合物相对含量较高且高于同期‘丰花玫瑰’,花香较‘丰花玫瑰’浓郁,感官品质更为优良。盛开期是‘单县玫瑰’油用的最佳采收期。本研究可为‘单县玫瑰’的开发利用和玫瑰油用新品种培育提供科学依据。With as the material,petals from R.rugosa‘Shanxian Meigui’and R.rugosa‘Fenghua Meigui’(control group)at different opening stages were analyzed aroma components and the changes of their relative contents by means of head solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results showed that 50 kinds of volatile components were detected in three periods of‘Shanxian Meigui’,and the main volatile components are alcohols,ketones,phenols and esters.Alcohols is the highest volatile components in‘Shanxian Meigui’,it's relative content are all above 20%and always higher than the‘Fenghua Meigui’in the same stages.The citronellol reaches its maximum content in the full opening stage,up to 26.33%.Citronellol,phenylethyl alcohol,geraniol,acetate esters,methyl eugenol,trans-rose oxide and other substances constitute the main aroma of‘Shanxian Meigui’.‘Shanxian Meigui’have fewer kinds of aroma components compared with‘Fenghua Meigui’,but the main aroma components of‘Shanxian Meigui’are similar to those of‘Fenghua Meigui’.The development level of flower has a significant effect on the composition and content of aroma substances.With the opening of flowers,the aroma of‘Shanxian Meigui’becomes more sweet and fragrant.The relative content of the main aroma reached its maximum in the full openning stage and is higher than that of‘Fenghua Meigui’in the same period.The fragrance of flowers of‘Shanxian Meigui’is stronger in than that of‘Fenghua Meigui’,and the sensory quality is better.The full openning stage is the best harvest time for oil use of‘Shanxian Meigui’.This paper could lay a foundation for the development and utilization of‘Shanxian Meigui’and the cultivation of new rose varieties.

关 键 词：'单县玫瑰’ 开放阶段 花香 香气特性 

分 类 号：S573.7[农业科学—作物学]