Analysis on Aromatic Constituents of Fragrant Flower [Chimonathus praecox (L.)Link] in Aroma Releasing
Analysis on Aromatic Constituents of Fragrant Flower [Chimonathus praecox (L.)Link] in Aroma Releasing
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发表时间：
2008
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通讯作者：
Gong Zheng-li
中科院分区：
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作者：
Gong Zheng-li
采用气相色谱法（GC）、GC/MS法和评价方法，研究了腊梅[Chimonathuspraecox（L.）[Link] blooming.在香气释放过程中，挥发油中芳香成分的数量和含量发生了变化。结果表明，腊梅在蕾期、展叶初期、展叶期、开花期共鉴定出26种、37种、43种、49种香气成分。与未开花的花蕾相比，烷基化合物含量分别增加0.590、7.152和13.820倍，烯类化合物增加0.424、1.078和4.286倍，醇类化合物增加0.895、3.324和5.091倍，酯类化合物增加1.071、2.182和15.101倍，随着腊梅花开度的增加，酮类化合物仅在开花后期出现。酮的含量在盛花期持续增加，是展花期的12.3倍。感官评价结果表明，腊梅花蕾香气较低，具有绿色青草味，其特有香气仅在开花期出现。其特征是随着花朵开放度的增加，香气强度由低到高逐渐增加。综合以上实验结果，GC和GC/MS法测定的香气成分含量变化趋势与感官评价法测定的结果基本一致。
The change of essential oil which extracted by SDE method was studied by the gas chromatography (GC), GC/MS and evaluation methods during Lamei [Chimonathus praecox (L.) Link] blooming. The number and content of fragrant components of essential oil were changed during aroma releasing. Results showed 26, 37, 43, 49 aromatic components in Lamei were identified by GC/MS data during the following four stages (bud, early spread, spread, blooming). In compared with the unbloomed bud, the content of alkyl compounds raised 0.590, 7.152 and 13.820 times and the alkenes compounds raised 0.424, 1.078 and 4.286 times, the alcohol compounds raised 0.895, 3.324 and 5.091 times and the ester compounds raised 1.071, 2.182 and 15.101 times, respectively with the increase of opening of Lamei flower. The ketone compounds were appeared only during the later period of blooming. The content of ketone were increased steadily during the full blooming period and was 12.3 times higher than that in spreading flowerperiod. Organoleptic evaluation showed that the Lamei buds expressed a low aroma and with green grass taste, and the specific aroma was only appeared during the flower-spreading period. It is characteized that the intensity of aroma was increased from low to high with the increasing of the flower opening. On the basis of above experiments results, the trend of fragrant components’ content by GC and GC/MS method and the results from organoleptic evaluation method were similar.