【摘要】 【目的】探讨低温冷藏对大马士革玫瑰鲜花花水香气成分的影响,为大马士革玫瑰鲜花贮藏提供可行的方法依据。【方法】采用水蒸气蒸馏法提取玫瑰花花水,依次收集不同时段的蒸馏液。采用固相微萃取技术取样,气相色谱-质谱联用技术(GC-MS)分析,对各蒸馏液中的香气成分进行鉴定和定量分析。【结果】低温冷藏的大马士革玫瑰花和大马士革玫瑰鲜花花水都具有玫瑰特征香气,二者在各个收集时段各类化合物的分布上差异不大。苯乙醇、香茅醇、橙花醇和香叶醇是玫瑰花标志性香气成分,低温冷藏对花水成分中的苯乙醇和香茅醇影响不大,可能使香叶醇转化成了橙花醇。低温冷藏会减少花水中萜烯类成分的数量和酮类化合物甲基庚烯酮的相对含量,增加柠檬醛的相对含量,增加了花水的香气品质但影响花水的储藏时间。低温冷藏对花水酯类、酚类等其他成分的影响较小。【结论】低温冷藏处理对大马士革玫瑰花水的香气成分影响不大,可作为大马士革玫瑰鲜花的适宜贮藏方法。更多还原

【Abstract】 【Objective】 Effect of low temperature storage on the aromatic constituents in Rose damascene flowers was evaluated.【Method】 Aromatics of R. damascene flowers were extracted by steam distillation. Samples of extract were collected every hour for 4 h to be chemically analyzed by gas chromatography-mass spectrometry.【Result】 The floral water extract of either the refrigerated or the fresh roses had the same typical fragrance and similar chemical compositions. Among the characteristic aromatic compounds, phenylethyl alcohol and citronellol in the extracts were not significantly affected by the low-temp treatment, and geraniol might have been converted to nerol. On the other hand, terpenes were reduced, with the relative contents of ketones, such as methyl heptanone, lowered and(Z)-citral and(E)-citral increased,which increased the aromatic quality but reduced the storage time of floral water. There were no significant effects detected on esters, phenols or other aromatics.【Conclusion】 Low-temp storage of R. damascene flowers did not seem to significantly reduce the aromatic quality of the water extract and could be applied to extend the shelf life of the flowers.更多还原