岳麓连蕊茶与单体红山茶不同花期及器官香气挥发性成分的分析  

Comparative analysis of aroma volatiles in different flowering stages and organs of Camellia handelii and Camellia uraku(Mak.)Kitamura

作　　者：杨敏 李清源 向琮琳 陈宝林 傅劭 杜克兵[2] 张冬林[3] 许林 YANG Min;LI Qingyuan;XIANG Conglin;CHEN Baolin;FU Shao;DU Kebin;ZHANG Donglin;XU Lin(Institute of Forestry and Pomology,Wuhan Academy of Agricultural Sciences,Wuhan 430075,China;College of Horticulture and Forestry,Huazhong Agricultural University,Wuhan 430070,China;Department of Horticulture,University of Georgia,Athens 30602,USA;Wuhan Jiangxia District Garden and Forestry Bureau,Wuhan 430200,China)

机构地区：[1]武汉市农业科学院林业果树研究所,武汉430075 [2]华中农业大学园艺林学学院,武汉430070 [3]佐治亚大学园艺系,美国雅典30602 [4]武汉市江夏区园林和林业局,武汉430200

出　　处：《华中师范大学学报（自然科学版）》2023年第4期539-547,560,共10页Journal of Central China Normal University：Natural Sciences

基　　金：武汉市农业科学院创新项目(CXJSFW202105-1).

摘　　要：花香是观赏植物的重要园艺性状,目前关于茶花香气的研究较少.该文以茶花川萼连蕊茶和单体红山茶为试材,定性定量分析两种供试茶花在4个开花时期(蕾期、初花期、盛花期、末花期)和花器官(雄蕊、花瓣)的挥发性成分释放规律及动态变化.基于顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)技术,分析供试种类花朵的挥发性成分;利用内标法和保留指数法,使用Xcalibur软件将峰图匹配至NIST标准谱图库,分析花香中的挥发性成分.实验结果表明,两种供试茶花的四个开花时期花朵中分别共检测到50和29种挥发性成分,释放量均呈先上升后下降的趋势,均于盛花期到达顶峰,且雄蕊均为释放香气的主要器官.其中,川萼连蕊茶盛花期花瓣的挥发性成分有23种(16.06μg·g^(-1)),雄蕊的挥发性成分有35种(42.78μg·g^(-1));而单体红山茶盛花期花瓣的挥发性成分有13种(2.73μg·g^(-1)),雄蕊的挥发性成分有20种(16.00μg·g^(-1)).两种供试茶花花朵的挥发性成分均为苯环类/苯丙素类、醛类、萜类、醇类、酮类、烃类和酯类等7类化合物.其中川萼连蕊茶花朵总挥发性成分以萜类化合物为主,苯乙醇和α-罗勒烯是其最主要挥发性成分,感观评价呈现为草香、花香、甜香的混合香气;而单体红山茶则以萜类、醇类、酯类化合物为主,顺-3-壬烯-1-醇和反式芳樟醇氧化物(呋喃类)是其最主要挥发性成分,感官评价为花香,但由于释放量低而几近于无香.Floral scent is an important horticultural trait of ornamental plants,while there is limited research on the scent of camellia at present.In this study,Camellia handelii and Camellia uraku(Mak.)Kitamura were used as the test materials.The release regularity and dynamic changes of volatiles in different parts of the organs(stamens,petals)were investigated.Based on headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)technology,the volatile components of camellia flowers were analyzed.Internal standard method and retention index method were used in combination of Xcalibur software to match the peak map to the NIST standard spectral library,and the volatile components in the floral scent of camellia were explored.50 and 29 volatile compounds were detected in the flowers of Camellia handelii and Camellia uraku(Mak.)Kitamura,respectively.The release amount showed a trend of first rising and then decreasing,all of which reached the peak during the blooming period,and the stamens were the main organs t hat released aroma.Among them,there are 23 kinds of volatile components of the petals of the flowering period of Camellia handelii(16.06μg·g^(-1)),and 35 kinds of volatile components of stamens(42.78μg·g^(-1)).There are 13 kinds of volatile components of the petals of Camellia uraku(Mak.)Kitamura in full bloom(2.73μg·g^(-1)),and 20 kinds of volatile components of stamens(16.00μg·g^(-1)).The two tested types of camellia flowers were found to contain 7 types of volatile compounds,including benzene rings/phenylpropanoids,aldehydes,terpenes,alcohols,ketones,hydrocarbons and esters.Among them,the total volatile components of Camellia handelii are mainly terpenoids,with phenethyl alcohol andα-ocimene being the most important volatile components,and sensory evaluation revealed a mixed fragrance of grassy,floral and sweet aromas.The total volatile components of Camellia uraku(Mak.)Kitamura are mainly terpenes,alcohols and ester compounds,with cis-3-nonene-1-alcohol and tr

关 键 词：川萼连蕊茶 单体红山茶 挥发性成分 花器官 开花时期 

分 类 号：S685[农业科学—观赏园艺]