不同品种百合花挥发性成分定性与定量分析

【目的】研究不同品种百合（Lilium spp.）花挥发物的组成成分与释放量，寻找百合关键致香成分。【方法】采用活体植株动态顶空套袋-吸附采集法与ATD-GC/MS（自动热脱附-气质联用）分析技术，对4个杂种系7个品种百合花的挥发性成分进行定性与定量分析。【结果】试验共检测出64种化合物，属淡香型的亚洲百合和LA百合杂种系的3个品种含有39种，属浓香型的东方百合和麝香百合杂种系的4个品种含有54种。不同香型百合花的挥发性成分存在显著差异，亚洲百合和LA百合杂种系烷烃类化合物释放量较高，主要成分为2-乙基-1-己醇、乙苯、邻二甲苯、2,2,4,6,6-五甲基庚烷、5-乙基-2,2,3-三甲基庚烷、3-甲基十一烷和2,2,6-三甲基癸烷。东方百合和麝香百合杂种系萜烯类释放量最高，β-月桂烯、罗勒烯、芳樟醇、2-乙基-1-己醇为其主要成分。【结论】3个淡香型百合品种中没有检测到萜烯类化合物和苯甲酸甲酯，而4个浓香型百合品种中萜烯类释放量最高，主要为β-罗勒烯和芳樟醇，可初步确定这两种化合物为百合花致香的关键成分。

Qualitative and Quantitative Analysis of Floral Volatile Components from Different Varieties of Lilium spp.

【Objective】The aim of this experiment was to analyze the floral volatile composition and emission, and find out the key aroma components of Lilium spp.【Method】Dynamic headspace collection and ATD-GC/MS (Auto Thermal Desorber-Gas Chromatography/Mass Spectrometry) were used to qualitatively and quantitatively analyze the floral volatile components of seven varieties of Lilium spp. from four lily hybrids. 【Result】A total of 64 floral volatile compounds were identified from Lilium spp, 39 compounds were identified from 3 varieties of Asiatic hybrids and Longiflorum×Asiatic hybrids with weak fragrance, 54 compounds from 4 varieties of Oriental hybrids and Longiflorum hybrids with strong fragrance. The results showed that the floral volatile components were significantly different among lily hybrids. The amount of hydrocarbons compounds were the highest in Asiatic hybrids and Longiflorum×Asiatic hybrids, the main volatile components were 2-ethyl-1-hexanol, ethylbenzene, o-xylene, 2,2,4,6,6-pentamethyl-heptane, 5-ethyl-2,2,3-trimethyl-heptane, 3-methyl-undecane and 2,2,6-trimethyl decane. But the main components released from the flowers of Oriental hybrids and Longiflorum hybrids were terpenes,including β-myrcene, β-ocimene, linalool and 2-ethyl-1-hexanol.【Conclusion】Terpenes and benzoic acid methyl ester were not detected from 3 lily varieties with weak aroma, while it was found that terpens were released with the highest amounts in 4 lily varieties with strong aroma. β-ocimene and linalool were the main terpenes and may be identified as key aroma components of lily flowers.