贵州清镇引种黄秋葵花不同花期的香气成分

Aromatic Components of Okra Flowers at Different Flowering Stages from Qingzhen

采用SPME/GC/MS研究贵州清镇引种两个黄秋葵品种不同花期的香气成分变化.结果表明:不同品种在不同花期的香气成分与相对百分含量不同,绿果花蕾期主要香气成分为醇类(48.168%),盛花期为醛酮类(48.837%)和烃类(22.291%),花衰期为醛酮类(39.529%)和醇类(27.396%);白果花蕾期主要香气成分为烃类(35.468%)、醛类(34.103%)和醛酮类(31.159%),盛花期为烃类(35.284%)和醛酮类(24.125%),花衰期为醛酮类(33.906%)和醇类(28.779%).

The aroma components of two kinds of okra flowers at their different blooming periods in Qinzhen area Guiyang city were characterized by SPME and GC-MS methods. The results showed that the relative percentage contents and the aroma components of two okra flowers were different at different blooming periods. To green fruit,major aroma component was alcohol（ 48. 168%） during its bud period; at its full blooming stage,aroma components were mainly ketones（ 48. 837%） and hydrocarbon（ 22. 291%）; and at declining stage,ketones（ 39. 529%） and alcohol（ 27. 396%） were its major aroma component. By contrast,at bud stage,main aroma components of white fruit were hydrocarbon（ 35. 468%）,aldehydes（ 34. 103%） and keto-aldehydes（ 31. 159%）. Major aroma components were hydrocarbons（ 35. 284%） and keto-aldehydes（ 24. 125%） during full blooming period,and the aroma components of white fruit at its declining stage were keto-aldehydes（ 33. 906%） and alcohol（ 28. 779%）.