Analysis and Comparison of Aroma Components of Two types of Rose Sauces in Xinjiang by GC-MS

doi:10.6048/j.issn.1001-4330.2019.02.011

Abstract

Abstract: 【Objective】 This study aims to infer the aroma components of Xinjiang native rose varieties through the analysis of aroma component, so as to provide a theoretical basis for the processing technology and product quality of Xinjiang characteristic rose industry.【Method】Headspace solid-phase micro-extraction (HS-SPME) was used to extract the aroma components of two rosettes from Hetian area of Xinjiang, and the aroma components were analyzed by gas chromatography-mass spectrometry.【Result】The results showed that the aroma components of Hetian Damascus rose sauce were mainly alcohols (28.57%), aldehydes and ketones (17.14%), alkanes (31.43%), acids (2.86%), esters (5.71%), olefins (8.57%), amines (5.71%). The aroma components of Hotan Rosebud are mainly aldehydes and ketones (12.90%), alcohols (22.58%), alkanes (35.48%), esters (19.35%), aromatic compounds (9.68%).【Conclusion】Although different varieties of roses contain certain aroma substances, they have different structures and aromas due to differences in aroma components and contents.

Key words: Damascus rose; Zizhi Rose; aroma compositions; HS-SPME; GC-MS

摘要： 【目的】分析比较香气成分,研究新疆玫瑰花品种的香气物质。【目的】为新疆特色玫瑰产业的加工技术及产品品质提供一定的理论基础。【方法】采用顶空固相微萃取法(HS-SPME),提取新疆和田地区两种玫瑰花酱中的香气成分,结合气相色谱-质谱联用仪分析香气成分。【结果】和田大马士革玫瑰花酱香气成分的种类主要为醇类(28.57%)、醛酮类(17.14%)、烷类(31.43%)、酸类(2.86%)、酯类(5.71%)、烯烃类(8.57%)、胺类(5.71%)。和田紫枝玫瑰花酱香气成分主要为醛酮类(12.90%)、醇类(22.58%)、烷类(35.48%)、酯类(19.35%)、芳香族化合物(9.68%)。【结论】不同品种的玫瑰花虽含有一定的香气物质,但由于香气成分及含量存在差异,使得其拥有不同的结构及香味。

关键词: 大马士革玫瑰花, 紫枝玫瑰花, 香气成分, HS-SPME, GC-MS

CLC Number:

S129

JI Yi-shan, Gunasi Yeerken, TAO Yong-xia. Analysis and Comparison of Aroma Components of Two types of Rose Sauces in Xinjiang by GC-MS[J]. Xinjiang Agricultural Sciences, 2019, 56(2): 299-307.

姬懿珊, 古娜斯·叶尔肯, 陶永霞. GC-MS法分析比较新疆2种玫瑰花酱的香气成分[J]. 新疆农业科学, 2019, 56(2): 299-307.

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