紫花重瓣玫瑰花干品香气特征成分的分析

天然产物研究与开发 ›› 2014, Vol. 26 ›› Issue (9): 1440-1468.

紫花重瓣玫瑰花干品香气特征成分的分析

王维恩*

青海师范大学化学系，西宁 810008

出版日期:2014-09-30 发布日期:2014-11-02

Analysis of Fragrance and Flavor Materials in Dried Buds of Rosa rugosa Thunb.f.plena

WANG Wei-en*

Department of Chemistry,Qinghai Normal University,Xining 810008,China

Online:2014-09-30 Published:2014-11-02

摘要/Abstract

摘要： 紫花重瓣玫瑰干品依次用CO₂超临界萃取、水蒸汽蒸馏、乙醚萃取得到样品，样品经GC-MS分析鉴定71个化合物，据文献报道的香气特征成分并结合本文的研究结果综合分析，确定了12种香比强值和留香值较高的玫瑰干花香气特征成分：苯乙酸、3,4-二氢- 4,4,5,7-四甲基-香豆素-6-醇、1,2-二甲氧基-4-丙烯基-苯（丁香酚甲醚）、芹菜脑、4-丙烯基-茴香醚（茴香脑）、苯甲醛、苯乙酮、5-烯丙-1,2,3-三甲氧苯（榄香素）、苯甲酸苯乙酯、苯甲酸甲酯、α-异-甲基紫罗兰酮，其中以苯乙酸、苯乙酮、苯甲酸苯乙酯、苯甲酸甲酯、榄香素、α-异-甲基紫罗兰酮组成了主要的玫瑰花香气。

关键词: 紫花重瓣玫瑰, 留香值, 玫瑰花香气, 特征成分

Abstract: The volatile flavor components from dried buds of Rosa rugosa Thunb.f.plena was investigated using gas chromatography with mass spectrometry (GC-MS).The samples were collected from Xining city and were extracted by CO₂-SFE,steam distillation and solvent extraction successively.Seventy-one compounds were identified, in which,12 flavor ingredients were identified as characteristic rose aroma constituents with high odor prolongation value and high odor specific intensity. In combination our results with the fragrance and flavor materials reported in literatures,the characteristic odor of rose buds was caused by the odoriferous compounds,which mainly including benzene acetic acid,acetophenone,benzoic acid 2-phenylethyl ester,benzoicacid methyl ester,1,2,3-trimethoxy-5-(2-propenyl)benzene and 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one.

Key words: Rosa rugosa Thunb.f.plena, odor prolongation value, characteristic odor of rose, characteristic aroma constituents

中图分类号:

O655 O629

王维恩*. 紫花重瓣玫瑰花干品香气特征成分的分析[J]. 天然产物研究与开发, 2014, 26(9): 1440-1468.