葡萄风信子花香的电子鼻分析  

Electronic nose analysis of the fragrance of grape hyacinth flowers

作　　者：孙俊明 田可新 娄倩[1] 张杰 陈红武[1] Sun Junming;Tian Kexin;Lou Qian;Zhang Jie;Chen Hongwu(College of Horticulture,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《山西农业大学学报（自然科学版）》2023年第2期9-16,共8页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金(31701962)。

摘　　要：[目的]本文旨在探究葡萄风信子不同花期和不同品种的花香成分。[方法]利用电子鼻测定‘西伯利亚虎’和‘大笑’不同花期以及15个品种盛花期的花香成分。[结果]正交偏最小二乘判别分析结果表明葡萄风信子不同花期的花香差异比品种间更大,盛花期香气最为特殊,结合Duncan多重比较可知,芳香成分、有机硫化物、硫化物、氮氧化合物在盛花期含量最高,甲基类、醇类、醛酮类在衰败期显著增加。对不同品种葡萄风信子的花香“指纹图谱”分析表明,供试葡萄风信子盛花期的主要花香物质是芳香成分、有机硫化物、硫化物,其次是氮氧化合物、甲基类。主成分分析和聚类分析将15种葡萄风信子分为3类,‘蔚蓝’最为特殊,单独组成第1类,第2类为‘黑眼睛’、‘阿莉达’、‘粉日出’、‘乔伊斯精神’,其它品种为第3类。[结论]①不同花期的差异性花香物质是芳香成分、有机硫化物、甲基类、硫化物,其中芳香成分、有机硫化物、硫化物是盛花期的主要花香贡献物质,甲基类是衰败期的主要特征香气物质。②本研究首次揭示了葡萄风信子的花香物质:芳香成分和有机硫化物>硫化物>氮氧化合物>甲基类。③供试葡萄风信子按照花香成分可以分为3类,分类结果与花色有关。[Objective]This study aimed to explore the floral scent components of grape hyacinth at different flowering stages and in different varieties.[Methods]The electronic nose was used to determine the floral fragrance components of'Siberian Tiger'and'Big Smile'as well as 15 varieties at different flowering stages during the blooming periods.[Results]The results of orthogo⁃nal partial least squares discriminant analysis showed that the differences in floral fragrance between different flowering stages were greater than those between varieties,and the fragrance was most unique during the blooming stage.Combined with Dun⁃can's multiple comparisons,it was found that the content of aromatic components,organic sulfides,sulfides,and nitrogen ox⁃ides was highest during the blooming stage,while methyl compounds,alcohols,and aldehydes and ketones increased signifi⁃cantly during the decay stage.The analysis of the floral"fingerprinting"of different varieties showed that the main floral sub⁃stances during the flowering period were aromatic components,organic sulfides,and sulfides,followed by nitrogen oxides and methyl compounds.Principal component analysis and cluster analysis classified the 15 grape hyacinths into three categories,with'Heavenly Blue'being the most unique and forming the first category,'Dark Eyes','Alida','Pink Sunrise',and'Jyce Spirit'forming the second category,and the other varieties forming the third category.[Conclusion]①The differences in floral fra⁃grance components between different flowering stages were mainly aromatic components,organic sulfides,methyl groups,and sulfides,with aromatic components,organic sulfides,and sulfides being the main contributors to the floral fragrance during the blooming stage,and methyl groups being the main characteristic aroma components during the decaying stage.②This study revealed for the first time that the floral fragrance components of grape hyacinth were:aromatic components and organic sulfides>sulfides>nitrogen oxides>methyl groups.③The tested grap

关 键 词：葡萄风信子 花香 电子鼻 

分 类 号：S682.29[农业科学—观赏园艺]