不同花期紫藤花香气成分变异分析.pdfVIP

Botanical Research 植物学研究, 2017, 6(4), 230-239 Published Online July 2017 in Hans. /journal/br /10.12677/br.2017.64030 Variation Analysis of Aroma Components in Flowers of Wisteria sinensis in Different Florescence 1 2 3 1* 1 1 Yongjun Zhao , Xiuhua Song , Li Zhai , Yizeng Lu , Lei Ge , Ning Wang , Gangyi Wang1, Xueyong Zhang1 1 Shandong Forest Germplasm Resources Center, Jinan Shandong 2 College of Horticulture and Science Engineering, Shandong Agricultural University, Taian Shandong 3 China Communications Construction Shandong Landscape CO., Ltd., Jinan Shandong st th th Received: Jul. 1 , 2017; accepted: Jul. 17 , 2017; published: Jul. 20 , 2017 Abstract Objective: To study the variation of the aroma components of the flowers of Wisteria sinensis dur- ing different flowering stages and so as to lay the foundation for its development and utilization. Method: Solidphase microextraction (SPME) and GC-MS-QP 2010 was used to analyze the aroma components of different flowering stages and the relative content of each it was determined by the peak area. Result: A total of 27 compounds were identified, the main components were alcohols, esters, terpenes, ketones, aldehydes, phenols, nitrogen compounds and other compounds. 17 were common compounds; the other ten components were not reported before, such as 3 1-Butanol, 3-methyl-, 1-Penten-3-ol 2-methyl-, 3-Hexenyl Butyrate, Cinnamic acid methyl ester, β-Bisabolene, E-α-Bergamotene, Citral,Formamidobenzene,3-methyl-1-butanol, 2-methyl-1-penten-3-ol, 3-hex- enylbutylate, methyl cinnam