【目的】探索‘波叶金桂'花香成分释放规律,为桂花资源的综合开发和利用奠定基础。【方法】利用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术,分析‘波叶金桂'开花过程和一天中不同时间点释放的花香变化。同时,利用扫描电镜和透射电镜对‘波叶金桂'开花过程中花被片结构的变化进行研究。【结果】在‘波叶金桂'开花过程中,花香的释放在香眼期较少,初花期与盛开期增加,初花期最高,末花期急剧下降。同时,桂花开花过程中花被片细胞内嗜锇酸基质颗粒的数量、形态及聚集部位存在明显变化。在一天中花香释放从早到晚同样表现出先增加后减少的变化,9:00与15:00香气释放最多,而在7:00和19:00这两个时间段香气释放明显减少。【结论】‘波叶金桂'花香释放量在初花期最高,推测光强的变化是引起‘波叶金桂'花香日变化的重要原因,嗜锇酸基质颗粒可能是桂花释放香气物质的基础。
Abstract
【Objective】Clarify the aroma emission pattern of the Osmanthus fragrans cultivar ‘Boye Jingui' in order to provide the theoretical basis for the comprehensive development and utilization of Osmanthus fragrans.【Method】The aromatic components of ‘Boye Jingui' at different blooming stages and different time points in one day were analyzed by using headspace solid-phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)methods. The variation in perianth microstructure during the blooming process of O. fragrans was observed by electronic scanning microscope and transmission electron microscopy.【Result】In the blooming stages of the ‘Boye Jingui' cultivar, the amount of aroma released was the lowest in the Xiangyan stage, rose in the initial blooming stage, arrived at its peak in the initial blooming stage, and then dropped rapidly in the final blooming stage. Meanwhile, the eosinophil matrix granule in the perianth cell of O. fragrans varied in morphology, number and location during the blooming period. The amount of floral scent released also showed the pattern of first increasing and then decreasing from dawn to dusk over one day, arriving peak at 9:00 and 15:00, and significantly decreasing at 7:00 and 19:00.【Conclusion】In the blooming stages, the aroma amount of the ‘Boye Jingui' cultivar released was the highest in the initial blooming stage; it is speculated that light intensity plays a key role in the diurnal variation of floral scent release, and that the eosinophil matrix granule could be an aroma releasing predecessor of O. fragrans.
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基金
基金项目:江苏省重点研发计划(现代农业)子项目(BE2017375-1); 江苏高校品牌专业建设工程资助项目(PPZY2015A063)
第一作者:施婷婷(8369926662@qq.com)。*通信作者:王良桂(wlg@njfu.com.cn),教授。
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