环境因素对盛花期茉莉鲜花香气的影响
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摘要
茉莉花香气是在开放过程中形成的,香气组成受开放环境和生长气候因素影响。本研究探究了福州茉莉鲜花离体开放中香气变化及气候因素对其香气组成的影响。结果表明,茉莉花吐香峰值出现在21:30左右,并持续至翌日02:00,香气成分中乙酸苄酯、芳樟醇、苯甲醇、吲哚和氨茴酸甲酯等与总浓度呈现相似变化趋势,而α-法昵烯和苯甲酸甲酯在21:30达到高峰后,呈现明显下降趋势;乙酸叶醇酯则在21:30时浓度达到最低值。雨水茉莉和晴天茉莉主要香气种类相同,但雨水茉莉中乙酸叶醇酯含量约为晴天茉莉的10倍,具有较浓的青草味,且雨水茉莉的香气品质评价指数(JTF=1.17)低于晴天茉莉(JTF=1.87)。在茉莉花盛花期(6—10月),长乐和福清两地鲜花的JTF指数最高值均出现在7月,最低值出现在10月,表明伏花香气品质最佳。聚类分析显示,不同月份的长乐鲜花和福清鲜花的香气相似度不同,6—9月的长乐鲜花香气聚为一类,10月单独一类;而6—8月的福清鲜花香气成分聚为一类,9—10月为另一类。
The aroma component of Jasminum sambac is formed during the flowering process, which is influenced by the flowering environment and growing climatic conditions. In this study, the changes of aroma components during flowering process and the effect of climatic factors on the aroma composition of jasmine flowers in Fuzhou were investigated. The aroma concentration of jasmine appeared maximum at around 21:30 and maintained until 02:00 the next day.The concentration change of benzyl acetate, linalool, benzyl alcohol, hydrazine and methyl anthranilate during flowering process was similar to the total aroma concentration, while the content of ɑ-farnesene and methyl benzoate significantly decreased after 21:30. The lowest concentration of 3-hexen-1-ol, acetate,(Z)-at 21:30 was observed. The main fragrance ingredients of the rainy jasmine were consistent with the one from the sunny jasmine. The content of3-hexen-1-ol, acetate,(Z)-in the rainy jasmine was about 10 times that of the sunny jasmine, indicating the strong aroma of grassy presents in the rainy jasmine. The aroma quality evaluation index of the rain jasmine(JTF=1.17) was lower than the date in sunny day(JTF=1.87). Both the highest and lowest JTF index of the jasmine from Changle and Fuqing were observed at July and October, respectively, indicating that the flower picked at July exhibited the best aroma quality. The results of clustering analysis showed that the aroma components of the jasmine flower from Changle picked at June, July, August and September possessed the highest similarity, while those of the jasmine in October exhibited obviously difference. Meanwhile, the aroma component of the jasmine flower from Fuqing picked at June, July and August displayed the higher similarity, and those of the jasmine flower picked at September and October were grouped together.
The aroma component of Jasminum sambac is formed during the flowering process, which is influenced by the flowering environment and growing climatic conditions. In this study, the changes of aroma components during flowering process and the effect of climatic factors on the aroma composition of jasmine flowers in Fuzhou were investigated. The aroma concentration of jasmine appeared maximum at around 21:30 and maintained until 02:00 the next day.The concentration change of benzyl acetate, linalool, benzyl alcohol, hydrazine and methyl anthranilate during flowering process was similar to the total aroma concentration, while the content of ɑ-farnesene and methyl benzoate significantly decreased after 21:30. The lowest concentration of 3-hexen-1-ol, acetate,(Z)-at 21:30 was observed. The main fragrance ingredients of the rainy jasmine were consistent with the one from the sunny jasmine. The content of3-hexen-1-ol, acetate,(Z)-in the rainy jasmine was about 10 times that of the sunny jasmine, indicating the strong aroma of grassy presents in the rainy jasmine. The aroma quality evaluation index of the rain jasmine(JTF=1.17) was lower than the date in sunny day(JTF=1.87). Both the highest and lowest JTF index of the jasmine from Changle and Fuqing were observed at July and October, respectively, indicating that the flower picked at July exhibited the best aroma quality. The results of clustering analysis showed that the aroma components of the jasmine flower from Changle picked at June, July, August and September possessed the highest similarity, while those of the jasmine in October exhibited obviously difference. Meanwhile, the aroma component of the jasmine flower from Fuqing picked at June, July and August displayed the higher similarity, and those of the jasmine flower picked at September and October were grouped together.
引文
[1]徐晓俞,李爱萍,郑开斌,等.茉莉花香气成分及其加工应用研究进展[J].中国农学通报,2017,33(34):159-164.
[2]唐雅乔,刘俊,王云.茉莉花茶加工过程中的品质变化分析[J].西南农业学报,2018,31(4):711-716.
[3]郭素枝,张明辉,邱栋梁,等.3个茉莉品种花蕾香精油化学成分的GC-MS分析[J].西北植物学报,2011,31(8):1695-1699.
[4]郭友嘉,戴亮,任清,等.用吸附-热脱捕集进样法研究茉莉花香释放过程中化学成分[J].色谱,1994,12(2):110-113.
[5]郭友嘉,戴亮,杨兰萍,等.福州小花茉莉全花期中的花源质量稳定性研究Ⅰ.精油化学成分分析[J].色谱,1993,11(4):191-196.
[6]郭友嘉,戴亮,杨兰萍,等.福州小花茉莉全花期中的花源质量稳定性研究Ⅱ.净油和头香化学成分分析[J].色谱,1994,12(1):11-19.
[7]刘建军.雨水茉莉花香气成分分析及其增香措施的研究[D].重庆:西南农业大学,2004.
[8]刘建军,周顺玉,司辉清,等.晴天茉莉花与最佳开放条件下雨水茉莉花香气成分比较分析[J].西南农业学报,2011,24(2):722-727.
[9]卜欣,黄爱今,孙亦樑,等.茉莉鲜花香气成分分析[J].北京大学学报(自然科学版),1987,(6):53-60.
[10]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751.
[11]张丽霞,王日为,李名君,等.不同制备方法所得茉莉花香精油的差异性研究[J].山东农业大学学报(自然科学版),2002,33(4):399-402.
[12]张怀辉,杨晓云,杨勇,等.温度对不同花期双色茉莉花香味成分的影响研究[J].云南化工,2018,45(6):26-31.
[13]程淑华,叶秋萍,徐小东,等.基于亚临界萃取技术的茉莉花头香精油香气组分分析[J].食品科技,2016,41(1):280-284.
[14]李鹤,俞滢,陈桂信,等.双瓣茉莉花(Jasminum sambac(L.)Ait)开放过程香气成分的动态变化[J].茶叶学报,2015,56(1):29-38.
[15]Lin J,Chen Y,Zhang P,et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J].Food Sciences and Biotechnology,2013,22(2):331-340.
[16]陈梅春,朱育菁,刘波,等.基于宏基因组茉莉花植株土壤细菌多样性研究[J].农业生物技术学报,2018,26(9):1480-1493.
[17]Ito Y,Sugimoto A,Kakuda T,et al.Identification of potent odorants in Chinese jasmine green tea with flower of Jasminum sambac[J].Journal of Agricultural and Food Chemistry,2002,50(17):4878-4884.
[18]高丽萍,王黎明,张玉琼,等.茉莉花香气释放与呼吸作用的关系[J].南京农业大学学报,2002,25(1):85-88.
[19]司辉清,庞晓莉,刘建军,等.雨水茉莉花最佳开放度技术条件研究[J].西南师范大学学报(自然科学版),2008,33(4):48-52.
[2]唐雅乔,刘俊,王云.茉莉花茶加工过程中的品质变化分析[J].西南农业学报,2018,31(4):711-716.
[3]郭素枝,张明辉,邱栋梁,等.3个茉莉品种花蕾香精油化学成分的GC-MS分析[J].西北植物学报,2011,31(8):1695-1699.
[4]郭友嘉,戴亮,任清,等.用吸附-热脱捕集进样法研究茉莉花香释放过程中化学成分[J].色谱,1994,12(2):110-113.
[5]郭友嘉,戴亮,杨兰萍,等.福州小花茉莉全花期中的花源质量稳定性研究Ⅰ.精油化学成分分析[J].色谱,1993,11(4):191-196.
[6]郭友嘉,戴亮,杨兰萍,等.福州小花茉莉全花期中的花源质量稳定性研究Ⅱ.净油和头香化学成分分析[J].色谱,1994,12(1):11-19.
[7]刘建军.雨水茉莉花香气成分分析及其增香措施的研究[D].重庆:西南农业大学,2004.
[8]刘建军,周顺玉,司辉清,等.晴天茉莉花与最佳开放条件下雨水茉莉花香气成分比较分析[J].西南农业学报,2011,24(2):722-727.
[9]卜欣,黄爱今,孙亦樑,等.茉莉鲜花香气成分分析[J].北京大学学报(自然科学版),1987,(6):53-60.
[10]陈梅春,朱育菁,刘晓港,等.茉莉鲜花[Jasminum sambac(L.)Aiton]香气成分研究[J].热带作物学报,2017,38(4):747-751.
[11]张丽霞,王日为,李名君,等.不同制备方法所得茉莉花香精油的差异性研究[J].山东农业大学学报(自然科学版),2002,33(4):399-402.
[12]张怀辉,杨晓云,杨勇,等.温度对不同花期双色茉莉花香味成分的影响研究[J].云南化工,2018,45(6):26-31.
[13]程淑华,叶秋萍,徐小东,等.基于亚临界萃取技术的茉莉花头香精油香气组分分析[J].食品科技,2016,41(1):280-284.
[14]李鹤,俞滢,陈桂信,等.双瓣茉莉花(Jasminum sambac(L.)Ait)开放过程香气成分的动态变化[J].茶叶学报,2015,56(1):29-38.
[15]Lin J,Chen Y,Zhang P,et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J].Food Sciences and Biotechnology,2013,22(2):331-340.
[16]陈梅春,朱育菁,刘波,等.基于宏基因组茉莉花植株土壤细菌多样性研究[J].农业生物技术学报,2018,26(9):1480-1493.
[17]Ito Y,Sugimoto A,Kakuda T,et al.Identification of potent odorants in Chinese jasmine green tea with flower of Jasminum sambac[J].Journal of Agricultural and Food Chemistry,2002,50(17):4878-4884.
[18]高丽萍,王黎明,张玉琼,等.茉莉花香气释放与呼吸作用的关系[J].南京农业大学学报,2002,25(1):85-88.
[19]司辉清,庞晓莉,刘建军,等.雨水茉莉花最佳开放度技术条件研究[J].西南师范大学学报(自然科学版),2008,33(4):48-52.