梁建兰;赵玉华;常学东;

• 1:河北科技师范学院
• 2:河北省板栗工程技术研究中心

摘要(Abstract)：

【目的】揭示不同花期板栗花香气成分的变化规律,为了解板栗花香气的形成及释放机理提供参考依据。【方法】采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC/MS)技术,分别测定初花期、盛花期、末花期板栗花香气成分及其相对含量,并对其中的变化进行探讨。【结果】板栗花样品共检出香气成分59种,其中初花期27种、盛花期33种、末花期28种,主要为酮类、醇类、酯类、烯萜类等。随着花朵的开放,在不同的花期,香味组分及其含量变化较大。酮类、醇类、酯类、烯萜类的相对含量总体呈先上升后下降趋势。【结论】酮类、醇类、酯类、烯萜类物质是板栗花香气的重要化合物,其中苯乙酮、α-甲基苯甲醇、苯甲醇、苯乙醇、α-金合欢烯和石竹烯是板栗花的特征香气化合物。

关键词(KeyWords)： 板栗花;不同花期;顶空固相微萃取;GC-MS;香气成分

Abstract:

Keywords:

基金项目(Foundation): 国家农业科技成果转化资金(2008GB2A200014);; 河北省科学研究项目(12227166)

作者(Author): 梁建兰;赵玉华;常学东;

Email:

DOI: 10.13925/j.cnki.gsxb.20130383

参考文献(References)：

• [1]WANG Jia-yu.Technical measures of increasing reduction of female flowers of Chinese chestnut[J].The Forestry Science and Technology Development,1995(1):48-49.王家玉.板栗增雌花减雄花的技术措施[J].林业科技开发,1995(1):48-49.
• [2]Jiangsu Medical College.The dictionary of traditional Chinese Medicine(part ii)[M].Shanghai:Shanghai science and Technology Press,1985:1819-1821.江苏医学院.中药大辞典(下册)[M].上海:上海科学技术出版社,1985:1819-1821.
• [3]SUN Yong-ke,YANG Lin-fu,YANG Liang-yu,CHU Xiao-hui,BI Bao-liang,YANG Yu-ai.Study on the antibacterial activity of chestnut flower extract[J].Animal Husbandry and Veterinary Science and Technology Information,2010(5):29-30.孙永科,杨林富,杨亮宇,初晓辉,毕保良,杨玉艾.板栗花水提取物的抑菌活性研究[J].畜牧兽医科技信息,2010(5):29-30.
• [4]WU Xue-hui,ZHANG Xi-mei,LI Ting-qun,LIN Yan,MEI Canhui.Study on antioxidant activity of crude extract from chestnut flower[J].Modern Food Science and Technology,2008,24(1):14-15.吴雪辉,张喜梅,李廷群,林燕,梅灿辉.板栗花粗提物的抗氧化活性研究[J].现代食品科技,2008,24(1):14-15.
• [5]GAO Ya-qin.Aroma components in chestnut flower[J].Journal of Shenyang College of Pharmacy,1985,2(4):292-294.高雅琴.板栗花的挥发油成分[J].沈阳药学院学报,1985,2(4):292-294.
• [6]WANG Hao-ran,WEI Fu-xiang,GUI Jian-ye.Extraction of aroma components in chestnut flower and its application[J].Journal of Hebei University of Science and Technology,2011,32(4):384-390.王浩然,魏福祥,桂建业.板栗花挥发油成分的提取与应用研究[J].河北科技大学学报,2011,32(4):384-390.
• [7]KENJI Y,TAKAYUKI S.Volatile constituents of the chestnut flower[J].Agric.Food Chem,1980,28(1):82-84.
• [8]ZHANG Ying,LI Xin-lei,WANG Yan,TIAN Min,FAN Miao-hua.Changes of aroma components in oncidium sharry baby in different florescence and flower parts[J].Scientia Agricultura Sinica,2011,44(1):110-117.张莹,李辛雷,王雁,田敏,范妙华.文心兰不同花期及花朵不同部位香气成分的变化[J].中国农业科学,2011,44(1):110-117.
• [9]XU Jin,LI Ying-ying,ZHENG Cheng-shu,WANG Chao,YU Yongquan.Studies of aroma components in chrysanthemum in different florescence and inflorescence parts and aroma releasing[J].Acta Bot Boreal-Occident Sin,2012,32(4):722-730.徐瑾,李莹莹,郑成淑,王超,俞用权.菊花不同花期及花序不同部位香气成分和挥发研究[J].西北植物学报,2012,32(4):722-730.
• [10]TAN Yi-tan,XUE Shan,TANG Hui-zhou.Analysis of aroma constituents in gardenia jasminoides at different flowering stages[J].Food Science,2012,33(12):223-227.谭谊谈,薛山,唐会周.不同花期栀子花的香气成分分析[J].食品科学,2012,33(12):223-227.
• [11]ZHOU Ji-rong,NI De-jiang.Changes in flower aroma compounds of cultivars of Chimonanthus praecox(L.)Link and at different stages relative to chimonanthus tea quality[J].Acta Horticulturae Sinica,2010,37(10):1621-1628.周继荣,倪德江.腊梅不同品种和花期香气变化及其花茶适制性[J].园艺学报,2010,37(10):1621-1628.
• [12]LI Rui-hong,FAN Yan-ping.Changes in floral aroma constituents in hedychium coronarium koenig during different blooming stages[J].Plant Physiology Communications,2007,43(1):176-180.李瑞红,范燕萍.白姜花不同开花时期的香味组分及其变化[J].植物生理学通讯,2007,43(1):176-180.
• [13]GAN Xiu-hai,LIANG Zhi-yuan,WANG Dao-ping,WANG Rui.Analysis of aroma components in flowers of three kinds of camellia by HS-SPME/GC-MS[J].Food Science,2013,33(6):204-207.甘秀海,梁志远,王道平,王瑞.3种山茶属花香气成分HSSPME/GC-MS分析[J].食品科学,2013,33(6):204-207.
• [14]YE Guo-zhu,JIANG Yong-wen,YIN Jun-feng,YUAN Hai-bo,ZHANG Rui-lian,WANG Zhi-lan,SHEN Dan-yu,WANG Fang,CHEN Jian-xin.Study on the characteristic of aroma components in green tea with chestnut-like aroma[J].Journal of Tea Science,2009,29(5):385-394.叶国注,江用文,尹军峰,袁海波,张瑞莲,王志岚,沈丹玉,汪芳,陈建新.板栗香型绿茶香气成分特征研究[J].茶叶科学,2009,29(5):385-394.
• [15]XU Huai-de,MENG Xiang-min,LI Yin-ping,MA Fang-fang.Changes of aroma components in chaenomeles sinensis fruits during storage[J].Acta Bot Boreal-Occident Sin,2007,27(3):537-542.徐怀德,孟祥敏,李银萍,马方方.木瓜果实贮藏期间香气成分的变化研究[J].西北植物学报,2007,27(3):537-542.
• [16]WANG Jie,YANG Zhi-ling,YANG Xu,HE Zheng-song.Analysis and comparison of aroma constituents from pistil-stamen and petal of Magnolia officinalis at different flowering stages[J].Journal of Plant Resources and Environment,2011,20(4):42-48.王洁,杨志玲,杨旭,何正松.不同花期厚朴雌雄蕊和花瓣香气组成成分的分析和比较[J].植物资源与环境学报2011,20(4):42-48.
• [17]XIE Chao,WANG Jian-hui,GONG Zheng-li.Analysis on aromatic constituents of fragrant flower Chimonathus praecox(L.)Link in aroma releasing[J].Journal of Tea Science,2008,28(4):282-288.谢超,王建晖,龚正礼.腊梅释香过程中香气成分的分析研究[J].茶叶科学,2008,28(4):282-288.
• [18]GUO You-jia,DAI Liang,REN Qing,YANG Lan-ping.A study on the chemical constituents of the headspace volatiles from the flower of Jasminum sambac(L.)aiton by an adsorption–thermal desorption sampling device[J].Chinese Journal of Chromatography,1994,12(2):110-113.郭友嘉,戴亮,任清,杨兰萍.用吸附—热脱捕集进样法研究茉莉花香释放过程中的化学成分[J].色谱,1994,12(2):110-113.
• [19]ZHANG Xu,JIANG Yuan-mao,PENG Fu-tian.Changes of aroma components in‘Hongdeng’sweet cherry during fruit development[J].Scientia Agricultura Sinica,2007,40(6):1222-1228.张序,姜远茂,彭福田.‘红灯’甜樱桃果实发育进程中香气成分的组成及其变化[J].中国农业科学,2007,40(6):1222-1228.
• [20]WANG Hai-bo,CHEN Xue-sen,ZHANG Chun-yu.Changes of aroma components during fruit maturation of two early apple cultivars[J].Acta Horticulturae Sinica,2008,35(10):1419-1424.王海波,陈学森,张春雨.两个早熟苹果品种不同成熟阶段果实香气成分的变化[J].园艺学报,2008,35(10):1419-1424.
• [21]SUN Bao-guo,HE Jian.Spice chemistry and technology[M].Beijing:Chemical Industry Press,2004.孙宝国,何坚.香料化学与工艺学[M].北京:化学工业出版社,2004.
• [22]ZHANG Hui-xiu,HU Zeng-hui,LENG Ping-sheng,WANG Wenhe,XU Fang,ZHAO Jing.Qualitative and quantitative analysis of floral volatile components from different varieties of Lilium spp.[J].Scientia Agricultura Sinica,2013,46(4):790-799.张辉秀,胡增辉,冷平生,王文和,徐芳,赵静.不同品种百合花挥发性成分定性与定量分析[J].中国农业科学,2013,46(4):790-799.
• [23]XIANG Lin,CHEN Long-qing.Advances in genetic engineering of floral scent[J].Scientia Agricultura Sinica,2009,42(6):2076-2084.向林,陈龙清.花香的基因工程研究进展[J].中国农业科学,2009,42(6):2076-2084.
• [24]DUDAREVA N,MARTIN D,KISH C M,KOLOSOVA N,GORENSTEIN N,FALDT J,MILLER B,BOHLMANN J.(E)-β-Ocimene and myrcene synthase genes of floral scent biosynthesis in snapdragon:function and expression of three terpene synthase genes of a new TPS-subfamily[J].The Plant Cell,2003,15:1227-1241.