不同花色牡丹盛花期花瓣香气成分分析  

Comparative Analysis of Petal during Blooming Period Aroma Constituents in Tree Peony with Different Colors

作　　者：刘爽 沈红艳 刘金宝 武红玉[1] 高东升[1,2] 朱翠英 付喜玲[1,2] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安 [2]作物生物学国家重点实验室,山东泰安

出　　处：《农业科学》2019年第8期603-611,共9页Hans Journal of Agricultural Sciences

摘　　要：为分析不同花色牡丹盛花期花瓣香气成分种类及其含量,以“赛雪塔”、“赵粉”、“脂红”、“葛巾紫”、“初乌”5个牡丹品种,盛花期的完整花瓣为实验材料,采用顶空固相(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术测定出其香气成分。结果表明:盛花期牡丹花瓣的花香成分中以醇类、萜烯类和烷烃类为主,粉色牡丹品种“赵粉”中三者相对含量之和达到79.96%,白色牡丹品种“赛雪塔”中三者相对含量之和最小,也达到了42.61%。其中白色品种“赛雪塔”以醇类、烷烃类为主,粉色品种“赵粉”以萜烯类、醇类居多,淡红色品种“脂红”以醇类、烷烃类为主,紫色品种“葛巾紫”以烷烃类为主,深红品种“初乌”以醇类为主。In order to analyze the types and contents of aroma components in the petals of peony with different colors at full flowering stage,five peony cultivars,“Sai Xue Ta”,“Zhao fen”,“Zhi Hong”,“Ge Jin Zi”,“Chu Wu”,were used as experimental materials.The complete petals at full flowering stage were measured by headspace solid phase(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The aroma components were determined.The results showed that alcohols,ter-penes and alkanes were the main aroma components in the petals of peony at full flowering stage.The total relative contents of the three components in pink peony cultivar“Zhao Fen”was 79.96%,and that in white peony cultivar“Sai Xue Ta”was the smallest,which also reached 42.61%.Among them,the main aroma components of the white variety“Sai Xue Ta”are alcohols and alkanes;the majority of the pink variety“Zhao Fen”is mainly terpenes and alcohols;the light red variety“Zhi Hong”is mainly alcohols and alkanes;the purple variety“Ge Jin Zi”is mainly alkanes;and the dark red variety“Chu Wu”is mainly alcohols.

关 键 词：不同花色 牡丹 盛花期花瓣 香气成分 顶空固相微萃取 

分 类 号：S6[农业科学—园艺学]