4种不同品种玫瑰精油的检测及成分分析  

Detection and Component Analysis of Essential Oils of Four Different Varieties of Roses

作　　者：陶永霞 安比芳 陈创业 乔桂芳 冯作山 TAO Yong-xia;AN Bi-fang;CHEN Chuang-ye;QIAO Gui-fang;FENG Zuo-shan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《中国调味品》2024年第8期149-154,共6页China Condiment

基　　金：新疆维吾尔自治区重点研发专项项目(2522HXKT1)。

摘　　要：试验以大马士革玫瑰、紫枝玫瑰、丰花玫瑰、苦水玫瑰为研究对象,利用水蒸气蒸馏法从4种玫瑰中提取精油,采用气相色谱-质谱法(GC-MS)对不同品种玫瑰精油挥发性物质进行定性定量分析,并通过主成分分析(PCA)和聚类分析(CA)对玫瑰精油进行判定、区分和聚集。结果表明,GC-MS检测得到玫瑰精油含有65种挥发性物质,对其进行主成分分析,可以简化为3个主成分,前两个主成分的累计方差贡献率为81.952%,可反映玫瑰的大部分信息,通过主成分分析将4种玫瑰精油分为两大类:大马士革玫瑰精油和紫枝玫瑰精油为一类,丰花玫瑰精油和苦水玫瑰精油为一类。不同玫瑰品种挥发性物质组成多样,该研究以期为今后的精油提取和分析提供一定的理论基础。In this test,with Rosa damascena Mill.,Rosa rugosa Thunb.,Fenghua Rosa rugosa and Kushui Rosa rugosa as the research objects,the essential oils are extracted from the four varieties of roses by steam distillation method,the volatile substances of essential oils of different varieties of roses are analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry(GC-MS),and the rose essential oils are determined,differentiated and aggregated by principal component analysis(PCA)and cluster analysis(CA).The results show that 65 volatile substances are detected in rose essential oils by GC-MS,and principal component analysis is carried out on 65 volatile substances.They could be simplified into three principal components,with the cumulative variance contribution rate of the first two principal components of 81.952%,which reflects most of the information of roses,and the essential oils of four varieties of roses are divided into two major categories by principal component analysis:the essential oils of Rosa damascena Mill.and Rosa rugosa Thunb.are divided into one category,and the essential oils of Fenghua Rosa rugosa and Kushui Rosa rugosa are divided into one category.The volatile components of different varieties of roses are diverse,and this study aims to provide a theoretical basis for future extraction and analysis of essential oils.

关 键 词：4种玫瑰精油 水蒸气蒸馏法 气相色谱-质谱法(GC-MS) 主成分分析(PCA) 聚类分析(CA) 

分 类 号：TS201.2[轻工技术与工程—食品科学]