中国农业科学 ›› 2015, Vol. 48 ›› Issue (21): 4323-4334.doi: 10.3864/j.issn.0578-1752.2015.21.012

• 园艺 • 上一篇    下一篇

玉簪属植物花香研究

刘倩,孙国峰,张金政,李晓东   

  1. 中国科学院植物研究所/北方资源植物重点实验室/北京植物园,北京 100093
  • 收稿日期:2015-04-28 出版日期:2015-11-01 发布日期:2015-11-01
  • 通讯作者: 张金政,E-mail:caohua@ibcas.ac.cn;李晓东,E-mail:lixcds1234@ibcas.ac.cn
  • 作者简介:刘倩,E-mail:liuphotos@163.com
  • 基金资助:
    科技部科技基础性工作专项(2014F210300)、中国科学院知识创新工程重要方向项目(KSCX2-EW-B-2)

Study on Floral Scent of the Genus Hosta

LIU Qian, SUN Guo-feng, ZHANG Jin-zheng, LI Xiao-dong   

  1. Institute of Botany, Chinese Academy of Sciences/Key Laboratory of Plant Resources/Beijing Botanical Garden, Beijing 100093
  • Received:2015-04-28 Online:2015-11-01 Published:2015-11-01

摘要: 【目的】在种质资源水平上对玉簪属植物的花香进行评价,并对其香气成分进行研究,阐明其花香气形成的物质基础,为该属植物花香育种提供理论依据。【方法】利用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用技术(GC-MS)检测了玉簪属11个种和119个栽培品种的花香气成分,通过对其花香进行感官评价调查了花香类型的多样性,并结合玉簪属植物的遗传关系探讨该属特征香气的来源。【结果】玉簪属植物花香可分为7个等级:无香(0分)、无香-淡香(0—1分)、淡香(1分)、淡香-中等(1—2分)、中等(2分)、中等-浓香(2—3分)和浓香(3分);其中89%的玉簪属植物(前4个等级)没有明显花香,少数玉簪属植物(后3个等级)具有突出的甜香气味,但其花香类型较单调。从玉簪属植物花中分离鉴定了59种香气成分,包括萜烯类38个、苯丙酸类8个、脂肪族化合物12个以及1个含氮化合物。玉簪属植物花香气成分主要为萜烯类,其释放量占总香气成分的73.85%—100%。不同种/品种之间的花香气成分的组成和释放量变化差异很大,中国原产种玉簪(Hosta plantaginea)及其栽培变种重瓣玉簪(H. plantaginea ‘Aphrodite’)的总香气成分及各类化合物的总释放量均最高,与其最浓最特殊的花香气一致。通过主成分分析玉簪属植物香气成分与花香类型之间的关系,结果表明:具有突出甜香气味(中等、中等-浓香和浓香)的玉簪属植物花香气成分因含有高释放量的芳樟醇而显著区别于没有明显花香(无香、无香-淡香、淡香和淡香-中等)的玉簪属植物。芳樟醇可作为玉簪属植物的特征香气物质,其优势合成是玉簪花具有浓郁甜香的主要原因。月桂烯、柠檬烯、(E)-β-罗勒烯和芳樟醇是影响玉簪属植物花香的主要成分,而缺少高含量低嗅感阈值的香气物质是造成玉簪属植物花香类型单调的原因。具有突出甜香气味的品种多数是以H. plantaginea做亲本的杂交后代或其组织培养体系,其他可能来源于日本园艺栽培品种。【结论】玉簪属植物的花香分为7个等级,其香气成分主要为萜烯类,其中月桂烯、柠檬烯、(E)-β-罗勒烯和芳樟醇是影响其花香的主要成分,而芳樟醇可作为该属植物的特征香气物质。玉簪属植物突出的甜香气味多数来自中国原产种H. plantaginea,它是玉簪属植物花香育种中最有价值的亲本。该属还存在其他可利用的香花型种质资源,有待进一步挖掘和利用。

关键词: 玉簪, 花香, 香气成分, 芳樟醇, GC-MS

Abstract: 【Objective】This paper evaluated floral scents and scent components in the genus Hosta in the germplasm in order to clarify the material basis of floral scent formation, which would provide necessary theoretical basis for further breeding efforts.【Method】This study was undertaken to 1) detect the floral scent components of 11 species and 129 cultivars in Hosta by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS); 2) to investigate the variation in the fragrance patterns by sensory evaluation of their floral scents; and 3) to explore the origin of character aromas coupled with their genetic relationships.【Result】The floral scents of 130 hostas could be divided into seven aroma levels: not detectable (0), very low (0-1), low (1), low to medium (1-2), medium (2), medium to intense (2-3) and intense (3). Most (89%) hostas (first four levels) did not present distinct fragrances, and few hostas (latter three levels) produced strong sweet fragrances displaying a limited diversity of fragrance patterns. Large variation existed in the composition and contents of scent components emitted from Hosta flowers Fifty-nine volatiles were identified as scent components, including 38 terpenoids, 8 phenylpropanoids, 12 aliphatic compounds, and 1 nitrogenous compound. Terpenoids were the dominant components of these scents, composing between nearly 3/4 to all detected compounds. Large variation existed in the composition and contents of scent components emitted from Hosta flowers. Hosta plantaginea originating from China and its cultivated variety H. plantaginea ‘Aphrodite’ had the highest total emission contents of scent components as well as sum of terpenoids, phenylpropanoids, aliphatic compounds and nitrogenous compounds, corresponding to the most heavy and special scents emitted by a taxa. According to principal component analysis, the scent components of hosta flowers with strong sweet fragrances (medium, medium to intense and intense) notably differed from those without distinct fragrances (not detectable, very low, low and low to medium) due to their high emission contents of linalool. We define linalool to be the character impact compound, and its dominant synthesis leads to the strong sweet scent of hosta flowers. Myrcene, limonene, (E)-β-ocimene, in addition to linalool were mainly responsible for the formation of floral scents. This indicates the limited diversity of fragrance patterns in Hosta is due to a lack of high levels of aromatic compounds with low threshold values. Most hostas with strong sweet fragrances stem from H. plantaginea by hybridization or tissue culture, and others were possibly derived from the Japanese garden hybrid.【Conclusion】Hosta floral scents were divided into seven aroma levels. Terpenoids were the dominant components of hosta floral scents, among which myrcene, limonene, (E)-β-ocimene and linalool were mainly responsible for the floral scent formation. Linalool was identified as the character impact compound. The characteristic sweet scent derived mostly from lineages of H. plantaginea originating from China. These taxa are suggested to be the most valuable plant parent in Hosta with respect to scents. The exploration and application of other fragrant resources in Hosta require further study.

Key words: Hosta plantaginea, floral scent, scent components, linalool, GC-MS