基于固相微萃取和气相色谱-质谱法的玫瑰‘滇红’不同花期芳香成分的分析

Analysis of Aromatic Constituents of Rose 'Dianhong' at Different Flowering Stage Based on Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

采用固相微萃取(SPME)和气相色谱-质谱(GC-MS)联用技术检测了食用玫瑰品种‘滇红’在花蕾期、半开期和盛开期等3个时期花朵的芳香成分。共鉴定出85种化学成分,在花蕾期、半开期及盛开期3个时期分别分离鉴定的化合物种类有38种、47种、40种。用峰面积归一化法得出各化学成分在挥发性成分中的相对含量,分别占总成分的96.60%、99.79%、98.87%以上。研究旨在了解‘滇红’不同花期芳香物质的种类含量及变化,为实际生产中花朵最佳采收期的确定提供理论依据。

Solid phase microextraction（ SPME） and gas chromatography-mass spectrometry（ GC-MS）was used to analyze the aroma components of edible rose variety‘Dianhong＇,in three periods of bud stage,semi-opening period and blooming period. A total of 85 chemical constituents were identified,and38 compounds,47 species and 40 compounds were isolated and identified in flower bud stage,half-open period and bloom stage respectively. The relative content of the chemical constituents in the volatile components was 96. 60%,99. 79% and 98. 87% of the total components respectively by peak area normalization method. The study aimed to understand the content and variation of aroma substances in different flowering stages of ‘Dian Hong＇,and to provide theoretical basis for the determination of the best harvest period of flowers in actual production.