不同加工工艺与收集时段对‘大马士革’玫瑰花水香气成分的影响

doi:10.3864/j.issn.0578-1752.2017.04.012

摘要/Abstract

摘要： 【目的】了解水蒸气蒸馏与共水蒸馏两种不同提取工艺以及不同收集时段对‘大马士革’玫瑰花水香气成分的影响，为玫瑰花水的合理加工及利用提供参考。【方法】通过固相微萃取取样，气相色谱-质谱联用技术（GC-MS）分析，对各成分质谱通过计算机谱库（NIST/WILEY）检索和资料分析，然后结合文献进行人工谱图解析，对不同提取工艺以及不同收集时段的‘大马士革’玫瑰花水主要香气成分进行鉴定和定量。【结果】利用水蒸气蒸馏工艺提取的‘大马士革’玫瑰花水的香气成分在种类数量和相对含量上都高于共水蒸馏得到的‘大马士革’玫瑰花水，且香茅醇和苯乙醇的相对含量也都高于共水蒸馏得到的‘大马士革’玫瑰花水，因此水蒸气蒸馏提取的‘大马士革’玫瑰花水香气丰润，甜香味更浓郁，品质比共水蒸馏提取的‘大马士革’玫瑰花水更好。无论是共水蒸馏还是水蒸气蒸馏的‘大马士革’玫瑰花水都是在第二时段得到的醇类化合物的数量和含量最高。共水蒸馏以第二时段收集的花水玫瑰主体香气最强，水蒸气蒸馏的第一时段和第二时段收集的花水主体香气相当，因此共水蒸馏提取的‘大马士革’玫瑰花水以第二时段收集的花水（即第二个与鲜花等重量的花水）的质量最佳，生产上以收集第一时段花水（即第一个与鲜花等重量的花水）和第二时段花水为适；水蒸气蒸馏提取的‘大马士革’玫瑰花水以第一时段收集的花水（即第一个与鲜花等重量的花水）的质量最佳，生产上以收集第一时段、第二时段和第三时段花水为宜。【结论】水蒸气蒸馏提取的‘大马士革’玫瑰花水香气优于共水蒸馏提取的花水；生产上采用共水蒸馏工艺提取的‘大马士革’玫瑰花水以收集前两个时段的花水为宜，水蒸气蒸馏工艺提取的以收集前3个时段的花水为宜。

关键词: &lsquo, 大马士革&rsquo, 玫瑰；花水；香气成分；水蒸气蒸馏；共水蒸馏；收集时段

Abstract: 【Objective】 The objective of this experiment is to clarify the impacts of different extraction processes (water steam distillation and coeno-water distillation) and collecting periods on the aroma constituents of Rosa damascena flower water, and to provide reference for the reasonable processing and utilization of rose water. 【Method】 The dominant aroma compositions of R. damascena flower water from different extraction processes and collecting periods were identified and quantified by using the following methods: sampled by solid phase micro extraction first, then the constituent was isolated by gas chromatography- mass spectrometry (GC-MS), and each constituent was retrieved and analyzed by the computer spectral database (NIST/WILEY), finally confirmed artificially referring to data. 【Result】 Types and relative percentage of aroma constituents of R. damascena flower water extracted by water steam distillation were all higher than that extracted by coeno-water distillation, as well as the relative percentage of geraniol and benzyl alcohol. Therefore, R. damascena flower water extracted by water steam distillation was rich in aroma and sweet smell, and the quality was superior to that extracted by coeno-water distillation. Whether R. damascena flower water extracted by coeno-water distillation or water steam distillation had the maximum quantity and content of alcohols in the second period. However, the main aroma of R. damascena flower water extracted by coeno-water distillation and collected in the second period was the strongest, while the main aroma of R. damascene rose water extracted by water steam distillation and collected in the first period was as strong as that collected in the second period. Therefore, R. damascena flower water extracted by coeno-water distillation and collected in the second period (the second weight which is equal to flowers) had the best quality, and the first (the first weight which is equal to flowers) and second periods were suitable for collecting in the production of rose water. While R. damascena flower water from the first period (the first weight which is equal to flowers) extracted by water steam distillation had the best quality, and the first, second and third periods were suitable for collecting in the production of rose water. 【Conclusion】 The aroma of R. damascene rose water extracted by water steam distillation is superior to that extracted by coeno-water distillation. R. damascena flower water extracted by coeno-water distillation and collected in the first two periods is applicable in the production, while rose water extracted by water steam distillation and collected in the first three periods is applicable.

Key words: Rosa damascena, flower water, aroma constituents, water steam distillation, coeno-water distillation, collection period

李爱萍，徐晓俞，陈峥，俞秀红，黄旭旻，郑开斌. 不同加工工艺与收集时段对‘大马士革’玫瑰花水香气成分的影响[J]. 中国农业科学, 2017, 50(4): 720-731.

LI AiPing, XU XiaoYu, CHEN Zheng, YU XiuHong, HUANG XuMin, ZHENG KaiBin. Effects of Different Processing Techniques and Collecting Periods on the Aroma Constituents of Rosa damascena Flower Water[J]. Scientia Agricultura Sinica, 2017, 50(4): 720-731.

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