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

Abstract

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

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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