不同开花期含笑花被片挥发性成分的HS-SPME/GC-MS分析

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中图分类号：S685.99 文献标识码：A 文章编号：2095-5774（2025）03-0241-07

Analysis ofvolatile components of Michelia figo tepalsat different flowering stagesby HS-SPME/GC-MS

Li Longda’， Shen Shen1， Zhao Jun²， Cao Xiaoqian 1 ，Li Guopengl （1.College of Coastal Agriculture Sciences，Guangdong Ocean University，Zhanjiang， Guangdong 524088，China; 2.Green Food Development Center of Yunnan Province，Kunming，Yunnan 65O224，China）

Abstract：【Objective】Inorder to further investigate thearomacompositionand itsimpactfactors ofthe Michelia figo tepals at different flowering stages.【Method】The volatile components of the tepals of M.figo at initial flowering stage， full flowering stage，and decay stage were determined by headspace solid-phase microextraction （HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）.【Result】In this study，atotal of 55 volatileorganic compounds were detected，including 29terpenes，16esters，2acids，3alcohols，4aldehydesand1ketone.Amongthem，45，6，and25 volatileswereidentifiedattheinitialfloweringstage，fullfloweringstage，anddecaystage，respectively.Amongthese volatile organic compounds，19 components were detected at different flowering stages.In particular， β -elemene had the highest content， reaching 60.49，35.52 and 24.69 |μcg/kg at the initial flowering stage，fullflowering stage，and decay stage， respectively.Volatilessuchas isobutyl acetate， γ -elemene， β -copaene，ethyl-2-methylpropanoate，ethylhexanoate，and isobutylhexanoatealsohadrelatively high contents atthese thre stages.Odoractivityvalue（OAV）analysis showed hat there were six characteristic aroma components in M .figo tepals.Among these characteristic aroma components，β -elemene wascommonatallthr stages，ethylhexanoateandisobutylacetate weresharedbytheinitialandfullflowering stage，ethyl acetate was unique at the initial flowering stage， γ -selinene and ethyl2-methylbutyrate were unique to the full flowering stage.【Conclusion】There were significant differences in type number，content and OAV value in M⋅figo tepals at different flowering stages.Differences in the content of compounds such as β- elemene，ethyl hexanoate，isobutyl acetate，ethyl acetate， γ -selinene and ethyl2-methylbutyrate were the main reasons for the difference in the floral aroma across different stages.

Keywords：Michelia figo; HS-SPME; GC-MS; volatile organic compounds; aroma characteristic

含笑是木兰科（Magnoliaceae）含笑属（Michelia）常绿灌木或小乔木的统称，为名贵的香花植物和重要的园林植物。（剩余6908字）