| 摘要: |
| 为比较不同蝴蝶兰种质资源花朵挥发性成分差异，筛选主要致香成分，以2个嗅感具花香的蝴蝶兰种质资源(香花组)和2个嗅感不具花香的种质资源(无香组)为试材，采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)测定其花朵挥发性成分，利用Chroma TOF软件和NIST质谱数据库对挥发性成分进行鉴定，并测定其含量，计算主要挥发性成分香气强度值(OAVs)并评价香气品质。结果表明:1)4个蝴蝶兰种质资源中共检出365个挥发性成分，香花组中含量最高的挥发性成分均为芳樟醇、香叶醇和黄瓜醛，无香组中含量最高的挥发性成分均为青叶醛、黄瓜醛和己醛；2)花香型、青香型和脂香型是香花组蝴蝶兰的主要香气特征类型，青香型、脂香型和柑橘香型是无香组蝴蝶兰的主要香气特征类型；3)蝴蝶兰花朵主要致香成分为芳樟醇和香叶醇，嗅感具花香与否的决定性因素为芳樟醇和香叶醇的含量，嗅感不具花香的花朵也存在主要致香成分，但其微量挥发未达嗅觉阈值。 |
| 关键词: 蝴蝶兰 花朵挥发性成分 香气强度值 香气品质 |
| DOI：10.11841/j.issn.1007-4333.2021.03.05 |
| 分类号: |
| 基金项目:广州市科技计划项目(201807010092)；广东省科技计划项目(2018B020202001)；广东省农业科学院学科团队建设项目(201612TD) |
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| Analysis of volatile components in flowers of four different Phalaenopsis germplasm resources by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry |
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XIAO Wenfang,LI Zuo,CHEN Heming,LV Fubing
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Environmental Horticulture Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Key Lab ofOrnamental Plant Germplasm Innovation and Utilization, Guangzhou 510640, China
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| Abstract: |
| In order to compare the differences of volatile components in flowers of different Phalaenopsis germplasm resources and screen the main aroma components, two Phalaenopsis flowers with floral scent(floral-scented group)and two germplasm resources(non-fragrant group)without floral scent were used as test materials. The volatile components of flowers were determined by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS). Chroma TOF software and NIST mass spectrometry database were used to identify the volatile components and determine their contents. The main volatile components aroma intensity values(OAVs)were calculated and the aroma quality was evaluated. The results showed that: 1)Total of 365 volatiles were identified from the 4 Phalaenopsis flowers, and the highest contents in the floral-scented group were linalool, geraniol and(2E, 6Z)-nona-2, 6-dienal, while the highest contents in the non-fragrant group were 2-hexenal, (2E, 6Z)-nona-2, 6-dienal and hexanal; 2)Floral, green and fatty were the main aroma characteristics of the floral-scented group samples, and green, fatty and citrus were the main aroma characteristics of the non-fragrant group samples. 3)The main aroma components in Phalaenopsis flowers were linalool and geraniol, and their contents were the decisive factors for whether the flowers had floral scent or not. The flowers without floral scent also had micro volatilization of the main aroma components, which did not reach the olfactory threshold. |
| Key words: Phalaenopsis volatile components odor-activity values(OAVs) aroma quality |
