不同花期紫藤花的香气成分变异分析 Variation Analysis of Aroma Components in Flowers of Wisteria sinensis in Different Florescence

目的：探讨不同花期紫藤花的香气成分变异，为紫藤开发利用奠定基础。方法：采用顶空固相微萃取结合GC-MS-QP 2010 plus气相色谱质谱联用分析技术，检测不同开花期紫藤花的香气成分，用色谱峰面积法测定各香气成分相对含量。结果：共鉴定出27种化合物，主要由醇类、酯类、萜烯类、酮类、醛类、酚类、含氮化合物和其他化合物等8类物质组成，其中17种为共有化合物，新检测到3-甲基-1-丁醇、2-甲基-1-戊烯-3醇、3-己烯丁酯、肉桂酸甲酯、β-甜没药烯、反式-α-香柑油烯、柠檬醛、N-甲酰苯胺、Tricyclo[3.1.0.0(2,4)]hexane,6-diethyl-3,6-dimethyl-, trans-和(3E,)-4,8,12-Trimethyltrideca-1,3, 7,11-tetraene等10种化合物。紫藤花的香气成分及含量随着花期不同而存在差异，蕾期、半开期、盛开期紫藤花的香气成分均以醇类化合物含量最高，其次为萜烯类化合物，酮类化合物的含量再次之。盛开末期和枯萎期的香气成分则均以萜烯类化合物含量最高。6种主要香气成分相关分析表明，除2-壬酮与芳樟醇、β-石竹烯、反式-α-香柑油烯和α-金合欢烯等相关性较弱外，其余主要香气成分之间均具有较强的相关性。结论：花期不同，导致紫藤花的香气成分及其含量发生改变，可根据需求在最佳阶段加以开发利用。 Objective: To study the variation of the aroma components of the flowers of Wisteria sinensis during 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 cinnamate, Citrus aldehyde, citric aldehyde, N-formylaniline, tricyclo [3.1.0.0 (2,4)] hexane, 1,6-diethyl-3-, 6-dimethyl-, trans- and (3E,)-4,8,12-trimethylundecene-1,3,7,11- tetraene. The aroma components and contents of the flowers of W. sinensis varied with the flowering periods. The alcohols of the W. sinensis were the highest in the bud stage, semi-open period and blooming period respectively, followed by the terpenes and the ketones. The content of terpenes was highest at the end of the bloom and withered period respectively. The correlation analysis of the six major aroma components showed that the correlation between 2-Nonanone and linalool, β-Caryophyllene, E-α-Bergamotene and α-Farnesene was weak. The correlation of the rest of the main aroma components was strong respectively. Conclusion: Different flowering periods might lead to changes in the aroma composition and content of flowers of W. sinensis, which could be exploited and used in the best stage according to the demand.