玉簪属植物花香研究

doi:10.3864/j.issn.0578-1752.2015.21.012

Abstract

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

LIU Qian, SUN Guo-feng, ZHANG Jin-zheng, LI Xiao-dong. Study on Floral Scent of the Genus Hosta[J].Scientia Agricultura Sinica, 2015, 48(21): 4323-4334.

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