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园艺学报 ›› 2020, Vol. 47 ›› Issue (1): 73-84.doi: 10.16420/j.issn.0513-353x.2019-0233

• 研究论文 • 上一篇    下一篇

蜡梅花离体摊放过程中香气感官评价和挥发性物质分析

陆安霞1,周心如1,叶玉龙1,2,李小恋1,谢关华1,汪 蓓1,童华荣1,*   

  1. 1西南大学食品科学学院,重庆 400715;2四川省农业科学院茶叶研究所,成都 610066
  • 出版日期:2020-01-25 发布日期:2020-01-25
  • 基金资助:
    重庆市现代山地特色高效农业茶叶产业技术体系项目(2018-6)

Changes of Sensory Characteristic and Volatiles of Harvested Flowers of Chimonanthus praecox During Spreading Process

LU Anxia1,ZHOU Xinru1,YE Yulong1,2,LI Xiaolian1,XIE Guanhua1,WANG Bei1,and TONG Huarong1,*   

  1. 1College of Food Science,Southwest University,Chongqing 400715;2Tea Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China
  • Online:2020-01-25 Published:2020-01-25

摘要: 蜡梅花是重要的天然花香原料。采用顶空—固相微萃取和气相色谱—质谱联用技术(HS–SPME–GC–MS)结合感官审评,分析了采摘后蜡梅花摊放过程中挥发性物质的变化规律。结果表明,离体蜡梅花在摊放过程中开放状态变化不明显,花枝经清水培养,花苞到全开状态历经32 h左右。全开状态蜡梅花的挥发性物质种类随摊放时间的延长呈先增加后降低的趋势,摊放12 h最多,此时出现了酮类、醛类和酚类;大部分挥发性物质相对含量在摊放20 h后降低。主要挥发性物质乙酸苄酯在摊放12 h达峰值,较0 h增加35.04%;4–乙基苄醇和α–罗勒烯呈现先增加后降低的趋势;α–罗勒烯在摊放4 h后急剧增加,20 h达最大值;芳樟醇、别罗勒烯和2,6–二甲基–2,4,6–辛三烯在摊放24 h内呈降低趋势,分别较0 h下降了18.32%、78.92%和41.19%。结合感官审评与GC–MS分析结果可知,全开状态的蜡梅花采摘后离体摊放20 h内能较好地保持花香的鲜灵度和浓郁度,且在12 ~ 20 h之间挥发性物质种类丰富,具花果香的挥发性物质相对含量较高。研究结果可为蜡梅花作为天然花香原料的更有效利用提供理论参考。

关键词: 蜡梅, 开放状态, 摊放过程, 挥发性物质

Abstract: The aromatic volatiles from Chimonanthus praecox(L.)flowers are very pleasant to be the human sensory system and have a potential application as components of perfumes. In order to determine the dynamic changes of sensory characteristics and volatiles of harvested flowers of Chimonanthus praecox(L.)during spreading process,sensory evaluation and headspace-solid phase microextraction in combination with gas chromatography–mass spectrometry(HS–SPME–GC–MS)were applied. The results showed that no obvious change in the blooming state of the harvested flowers was observed during the spreading process. After the cut-flower were harvested and cultured in water,it took approximately 32 h from bud to full-blossom state. The amount of volatiles in full-blossom flower increased firstly and then decreased with the prolongation of the spreading time. Ketones,aldehydes and phenols appeared after 12 h of spreading. Relative content of most volatiles decreased after 20 h of spreading. Benzyl acetate reached the maximum at 12 h,and increased by 35.04% compared with that at 0 h;4-ethylbenzyl alcohol and α-ocimene increased at first and then decreased;α-ocimene increased sharply at 4 h and reached the maximum at 20 h;the linalool,allo-ocimene and 2,6-dimethyl-2,4,6-octatriene showed a decreasing trend within 24 h after spreeding,and decreased by 18.32%,78.92% and 41.19% respectively,compared with that at 0 h. In combination with the sensory evaluation and HS–SPME–GC–MS,the full-blossom flowers of Chimonanthus praecox(L.)maintained the freshness and richness of the floral fragrance within 20 h after harvested,and the aromatic compounds were rich between 12–20 h,the volatile substances with floral and fruity aroma were relatively high at this stage. This paper has systematically studied the dynamic changes of sensory characteristic and volatiles of harvested flowers of Chimonanthus praecox(L.)during spreading process,which is considered to be theoretical references for the application of Chimonanthus praecox(L.)flowers as fragrance-enhancing material.

Key words: Chimonanthus praecox, flower, blooming state, spreading process, volatiles

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