基于感官组学的几种兰花关键致香物质剖析及香精研发

	基于感官组学的几种兰花关键致香物质剖析及香精研发
	赵杰
导师	杜芝芝
关键词	感官组学，兰花香气，提取方法，香精研发 Sensomics, Orchid aroma, Extraction method, Development of essence
摘要	兰花是我国的传统十大名花之一，具有很高的观赏价值。兰花花香清幽怡人，备受国人喜爱，同时将那些有代表性的兰花开发为具有兰花香型的香精具有重要的经济价值。为此本论文以感官为导向确定了三种香气喜好度较高的兰花，分别是多花指甲兰（Aerides rosea）、四种不同花色（红色、黄色、白色、粉色）的香水文心兰（Oncidium sharry），以及三种国兰：春兰（Cymbidium goeringii）、春剑（Cymbidium longibracteaturm）、墨兰（Cymbidium sinense），通过感官组学的方法剖析这些兰花的关键致香成分，从而为兰花香精的研发提供科学理论指导。本论文采用溶剂辅助风味蒸发技术（SAFE）、顶空固相微萃取（HS-SPME）和水中蒸馏法（HD）从多花指甲兰中获得香气提取物，比较了3种方法对于兰花挥发物提取效果的差异，综合3种不同的提取方式来优化兰花香气挥发物的富集方式并用于进一步的研究。本论文探究了HS-SPME不同萃取时间对兰花挥发性化合物富集的影响，结果显示，从HS-SPME萃取的四个不同时间梯度的多花指甲兰挥发物中一共鉴定了33种挥发性化合物，并且在吸附时间为20 min、30 min、40 min和50 min分别鉴定了20、22、20、17种挥发性化合物，定量结果显示在40 min时，HS-SPME提取的香气挥发物含量要高于其他提取时间，定性定量分析结果综合表明，HS-SPME的最佳兰花香气提取时间为30-50 min之间。本论文同时还对比分析了磨碎和未磨碎的多花指甲兰SAFE提取物的差异，在磨碎和未磨碎的样品中分别确定香气化合物11和16种，定量结果显示未磨碎的鲜花香气挥发物的含量比磨碎的高出30%以上。从精油中确定了9种关键香气化合物，定量结果分析其含量也低于未研磨的SAFE提取物。此外，使用HD方法提取挥发物时，由于植物样品的长时间加热，可能产生了一些热反应产物，如α-松油醇和香叶基丙酮，使得得到的精油气味特征不能反映鲜花的原始香气特征。而SAFE方法得到的香气挥发物的重组物最贴近鲜花的原始香气特征，SAFE重组物的递进添加实验也表明反式-橙花叔醇、芳樟醇、苯乙醛、苯乙醇、法呢醇5种香气挥发物为多花指甲兰鲜花的关键致香成分，用以上5种化合物标准品按其在花中实际含量制备的复配溶液能够较好的还原该花的基本香气轮廓。综上所述，SAFE方法提取兰花香气挥发物的提取率最高，香气还原度也最高，是一种较好的兰花香提取制备方法。本论文通过感官组学的AEDA和GC-O方法研究SAFE方法提取得到的四种花色香水文心兰鲜花的挥发性成分，研究发现四种不同花色香水文心兰的共有香气成分有6种，分别为苯甲醇、反式-橙花叔醇、苯乙醛、芳樟醇、氧化芳樟醇和香兰素，数量占香气挥发物总数的14.3%，这6种香气挥发物形成了香水文心兰的基础香气特征，红色和白色香水文心兰花的共有成分有14种，分别占红色和白色文心兰花香气成分的73.7%和53.8%，但是白色文心兰的花香味更浓郁，是因为白色花还有6种特有的香气成分，包括2-己烯醛、(E)-2-庚烯醛、氧化芳樟醇D、香草酸甲酯等赋予白色文心兰鲜花最强的花香味特征，此外粉色鲜花具有正庚醛、甲基庚烯酮、反式-3-己烯-1-醇等8种特有的香气成分赋予粉色鲜花较强的果香和青香特征。将三种国兰的香气挥发物比较分析，发现三种国兰中共有香气成分有6种，分别为苯乙醛、对羟基苯甲醛、香兰素、2-丁酮、正己醛和壬醛，数量占国兰总香气挥发物总数的26.1%，这6种香气挥发物在一定程度上能够构成了国兰的基础香气特征，是国兰中的致香成分的重要组成部分，春兰和春剑鲜花中共有成分有12种，占春兰和春剑鲜花总香气化合物的比例均为75%，揭示了春兰和春剑鲜花感官气味较为相似的物质基础，苯乙醇是春兰中的特有香气化合物，使得春兰鲜花花香味较重，春剑中的特有香气化合物反式-3-己烯-1-醇、正辛醛和2,6-二叔丁基对甲酚使得春剑鲜花青香气味和烤香气味较重；墨兰的特有成分有β-二氢紫罗兰酮、β-紫罗酮、二氢猕猴桃内酯3种，这三种香气化合物具有的甜香＆蜜香气味，赋予墨兰鲜花特有的甜香气味特征。本论文通过对不同兰花花香形成的关键化学物质的剖析，为仿天然花香的兰花香型香精的研发提供了新的思路和科学依据。; Orchids are one of the traditional ten most ornamental flowers with high ornamental values. However, the study of the scent of flowers has lagged behind the flower shape and color. Therefore, the fragrance value of orchids needs to be explored. With the development of the flavor and fragrance market in China, exploiting the representative orchids flowers as flavors and fragrance has great economic value. In this paper, three kinds of orchids with high aroma preferences including Aerides rosea, four different colors of O. sharry and three species of Cymbidium (Cymbidium goeringii, C. longibracteaturm, C. sinense) were chosen based on sensory perception. The key aroma components of these orchids were analyzed by sensomics, thus providing scientific theoretical guidance for exploiting orchid flavor. In this paper, a new method for extracting flavor substances developed in the food field in recent years-solvent assisted flavor evaporation (SAFE), the most commonly used method for collecting plant volatiles - headspace solid-phase microextraction (HS-SPME) and the traditional method for extracting essential oil from plant materials - hydrodistillation (HD) were used to extracting aroma components from A.rosea, combining with gas chromatography/olfactory detector-mass spectrometry (GC/O-MS) to identify and quantify the volatile components Then, we compared the differences in effects of three extraction methods to optimize the extraction method of orchid aroma volatiles for further research. In this paper, we studied the effects of different extraction times of volatile compounds in orchids by HS-SPME; The results showed that 33 volatile compounds were identified from the volatiles of four different time gradients extracted by HS-SPME, and 20, 22, 20, 17 volatile compounds were identified respectively when the adsorption time was 20 min, 30 min, 40 min, and 50 min, indicating that the longer extraction and adsorption time, the richer volatile compounds could not be adsorbed. The quantitative results showed that at 40 min, the content of aroma volatiles extracted by HS-SPME was higher than that of other extraction times. The comprehensive results of the qualitative and quantitative analysis showed that the best extraction time of HS-SPME was 30-50 min. This paper also compared the composition and content differences of the SAFE extraction of ground and non-ground flower of A.rosea. 11 and 16 aroma compounds were determined from the ground and non-ground samples by GC/O. The research results showed that the content of aroma volatiles of non-ground flowers was more than 30% higher than that of ground flowers by accurately quantifying these key aroma compounds and nine key aroma compounds were determined by GC/O and aroma extract dilution analysis (AEDA) in the essential oil. Through accurate quantitative analysis, results showed that the content of aroma volatiles in essential oil was also lower than that of non-ground SAFE extraction.
语种	中文
	2022-05
学位授予单位	中国科学院大学
文献类型	学位论文
条目标识符	http://ir.kib.ac.cn/handle/151853/75165
专题	昆明植物所硕博研究生毕业学位论文
推荐引用方式 GB/T 7714	赵杰. 基于感官组学的几种兰花关键致香物质剖析及香精研发[D]. 中国科学院大学,2022.

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