[1]王朏斐,杨姝婷,宋宇琴,等. ‘丰花’玫瑰不同部位芳香特征研究[J].西北林学院学报,2020,35(5):213-218.[doi:10.3969/j.issn.1001-7461.2020.05.33]
　WANG Fei-fei,YANG Shu-ting,SONG Yu-qin,et al. Aromatic Characteristics of ‘Feng Hua’ Rose Flower in Different Parts[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2020,35(5):213-218.[doi:10.3969/j.issn.1001-7461.2020.05.33]
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 ‘丰花’玫瑰不同部位芳香特征研究()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第35卷
期数:
2020年第5期
页码:
213-218
栏目:
出版日期:
2020-09-30

文章信息/Info

Title:
 Aromatic Characteristics of ‘Feng Hua’ Rose Flower in Different Parts
文章编号:
1001-7461(2020)05-0213-06
作者:
 王朏斐; 杨姝婷; 宋宇琴; 樊玮鑫; 郝瑞杰*
 （山西农业大学 园艺学院，山西 太谷 030801）
Author(s):
 WANG Fei-fei; YANG Shu-ting; SONG Yu-qin; FAN Wei-xin; HAO Rui-jie*
 (College of Horticulture,Shanxi Agriculture University,Taigu 030801,Shanxi,China)
关键词:
 ; ‘丰花’玫瑰; 挥发成分; GC-MS; 内源; 不同部位
Keywords:
 ; ‘Feng Hua’ rose;  volatile component;  GC-MS;  endogenous;  different part
分类号:
S685.12
DOI:
10.3969/j.issn.1001-7461.2020.05.33
文献标志码:
A
摘要:
 玫瑰是重要的芳香植物，其精油成分虽已被广泛关注，但玫瑰花朵不同部位对精油整体质量的影响尚未有深入研究。为阐明玫瑰花器官不同部位内源挥发成分的差异，以‘丰花’玫瑰为材料，采用溶剂萃取法分别提取花瓣、雄蕊和花萼的挥发成分，并用GC-MS对主要芳香成分进行定性和定量分析。结果表明：‘丰花’玫瑰盛花期花瓣、雄蕊和萼片分别含有多种挥发物质，花瓣中主要成分有香茅醇44.20 μg·g-1、苯乙醇123.09 μg·g-1、香叶醇38.33 μg·g-1、橙花醇15.76 μg·g-1，雄蕊中主要含丁香酚245.10 μg·g-1和甲基丁香酚57.43 μg·g-1。‘丰花’玫瑰芳香成分主要储存部位是花瓣和雄蕊，二者挥发成分含量及组成差异明显，各部位挥发成分对花朵整体精油品质贡献不同。研究结果可为国产玫瑰精油生产以及高附加值开发提供试验依据。
Abstract:
 Rose is known as an important aromatic plant,and the compounds of its essential oil has been concerned extensively.The influences of different parts of rose flowers on the aroma of rose essential oil were not deeply studied.In this paper,a rose cultivar ‘Feng Hua’ was chosen as the materials,the differences of endogenous volatile constituents from the petals,stamens,and calyxes were examined.The endogenous compounds were extracted by ethyl acetate.Qualitative and quantitative research of the main aroma constituents were analyzed by means of gas chromatography-mass spectrometry (GC-MS).The results showed that various constituents were found in petals,stamens,and calxyes at the fully blossoming stage.The main constituents in petals were citronellol,phenethyl alcohol,geraniol and nerol with the contents of 44.20,123.09,38.33 and 15.76 μg·g-1,respectively.Eugenol and methyleugenol were the main compounds in stamens with the contents of 245.10 and 57.43 μg·g-1,respectively.Therefore,petals and stamens were the crucial storing position of aroma constituents in ‘Feng Hua’ rose.The composition and content of their volatile chemical components had significant differences.The contribution of different constituents from each parts had different effects on the characteristics of essential oil.The results could provide experimental evidence for the production and development of domestic rose essential oil with high added value.

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备注/Memo

备注/Memo:
 收稿日期：2019-08-31修回日期：2019-11-16
基金项目：山西农业大学引进人才科研启动项目（2014ZZ01）；山西省重点研发计划项目（201803D221016-6）。
作者简介：王朏斐。研究方向：芳香植物挥发成分代谢研究。E-mail:sxszwangfeifei@163.com
*通信作者：郝瑞杰，副教授，博士，硕士生导师。研究方向：植物芳香机理及代谢。E-mail:hrj000@126.com
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