HS-SPME-GC/MS分析3种牡丹花瓣挥发性成分

赵梦瑶; 张立攀; 王春杰; 关炳峰; 李冰; 王俊朋; 王永

doi:10.13386/j.issn1002-0306.2021020153

HS-SPME-GC/MS分析3种牡丹花瓣挥发性成分

Analysis of Volatile Components in Three Peony Petals by HS-SPME-GC/MS

摘要

摘要: 为解析不同品种牡丹花的香气物质组分及差异，采用顶空-固相微萃取（headspace-solid-phase microextraction，HS-SPME）结合气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）对‘丹凤’、‘香玉’、‘海黄’3种品种牡丹花瓣挥发性成分进行了分析，并使用SPSS 22.0进行方差分析（analysis of variance，ANOVA），SIMCA14.1进行主成分分析（principal component analysis，PCA）和正交偏最小二乘法-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）。通过检索NIST 17谱库、与文献核对保留指数、查阅相关文献等多种方式，从3种牡丹花瓣中共鉴定出115种化合物，包括醛类20种、酮类3种、醇类27种、酸类2种、酯类22种、烷烃类13种、烯烃类17种和其他类11种，3种牡丹花挥发性成分在种类及含量上存在较大差异。通过PCA、OPLS-DA分析，从3种品种牡丹花瓣香气组分中共筛选出19种差异成分，‘丹凤’和‘香玉’之间有12种差异成分，‘香玉’和‘海黄’之间有10种差异成分，‘丹凤’和‘海黄’之间有12种差异成分。三种牡丹花中，‘丹凤’青香味较重，‘海黄’甜香香韵较为突出，‘香玉’青香和甜香均比较适中。研究结果对研制不同香型可食用牡丹香精具有重要意义。

Abstract: In order to clarify the aroma components and differences of different varieties of peony flowers, HS-SPME-GC/MS were employed to analyze the volatile compounds in the petals of Paeonia ostii T.Hong et J.X.Zhang, Paeonia suffruticosa ‘Xiang yu’ and ‘P.High Noon’. Analysis of variance (ANOVA) made by SPSS 22.0, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) made by SIMCA14.1 were all applied to find differential components of the volatile compounds. By searching of NIST 17 mass spectra library, comparing the retention index with those in the literatures and searching for relative literatures, a total of 115 compounds, including 20 aldehydes, 3 ketones, 27 alcohols, 2 acids, 22 esters, 13 saturated hydrocarbons, 17 olefins and 11 others were characterized, showing great differences among three kinds of Paeonia in species and contents of the aroma components. A total of 19 differential components of three Paeonia petals were found through PCA and OPLS-DA, of which 12 differential components were between Paeonia ostii T.Hong et J.X.Zhang and Paeonia suffruticosa ‘Xiang yu’, 10 between Paeonia suffruticosa ‘Xiang yu’ and ‘P.High Noon’, 12 between Paeonia ostii T.Hong et J.X.Zhang and ‘P.High Noon’. Paeonia ostii T.Hong et J.X.Zhang had a characteristic of green aroma while ‘P.High Noon’ pocessed a sweeter aroma. The aroma of Paeonia suffruticosa ‘Xiang yu’ was moderate compared with the other two species. The results of the study would have great significance to the development of different edible peony flavors.