中国苦水玫瑰油香气成分的研究  

Studies of Aroma Components on Essential Oil of Chinese Kushui Rose

作　　者：周围[1] 周小平 赵国宏[1] 刘红卫 丁兰[1] 陈立仁[1] 

机构地区：[1]中国科学院兰州化学物理研究所,甘肃兰州730000 [2]甘肃出入境检验检疫局,甘肃兰州730020

出　　处：《色谱》2002年第6期560-564,共5页Chinese Journal of Chromatography

基　　金：国家商检局科研攻关项目(项目编号:K9235).

摘　　要：选择OV1701交联毛细管色谱柱作为中国苦水玫瑰油的色谱分离柱,并采用现代气相色谱/质谱(GC/MS)、气相色谱/红外光谱(GC/IR)技术手段,结合标准品对照,对玫瑰油中分离出的130余种化合物进行鉴别,初步鉴定出了101种化合物。研究表明,不同品种的玫瑰油形成各自不同的香味,这与栽培品种和土壤、温度、降雨量等综合栽培环境差异有关。中国苦水玫瑰油以其特有的浓郁玫瑰香气,应成为世界玫瑰油中一个重要品种。The main chemical components of the rich peculiar aroma in the essential oil of Chinese Kushui rose (RSetate×RRugosa) is reported. The differences in chemical components between Chinese Kushui rose oil and Bulgaria rose oil are compared. By OV1701 capillary column, more than 130 compounds were separated from the essential oil of Chinese Kushui rose. Using GC/MS and GC/IR techniques and some reference standards as the control, 101 compounds were tentatively identified from the separated compounds. This study shows that there are different aromas in rose essential oils. The oil of Chinese Kushui rose would be an important type of rose oil in the world due to its special rose aroma. 

关 键 词：研究 毛细管色谱 中国苦水玫瑰油 香气成分 植物香料 分析 

分 类 号：TQ654.2[化学工程—精细化工] TQ65