直接热脱附法和水蒸气蒸馏法对玫瑰花检出成分的对比分析

直接热脱附法(DTD)和水蒸气蒸馏法(WD)在香气成分的获取上有根本不同.为了比较二者在检出玫瑰香气成分上的差异,进而为香气评价提供依据,本研究以大马士革玫瑰为试材进行对比分析.结果显示,2种方法在相同分析条件下,DTD和WD检出百分含量大于0.01％的成分分别为51和41种,其中共有成分16种,其含量之和占各自总检出成分的79.89％和82.55％;DTD比WD多检出10种成分,多集中为低沸点和高沸点化合物.两者均对醇类及酯类化合物获取率最高,相对含量分别为74.93％和71.37％；但香茅醇、香叶醇、苯乙醇、芳樟醇和橙花醇等主要成分在两者中的检出率差异较大,前者为7.53％、6.22％0、37.13％、0.2％、0,后者为32.4％、31.14％、1.01％、0.68％、0.23％.以上结果表明,对玫瑰香气的反映和评价上,2种方法各有偏颇,如将二者结合,有利于获得完整准确的评价信息.

Comparative Analysis of Components Obtained from Rose Petals by Direct Thermal Desorption and Water Distillation

There are remarkable differences between the two methods of Water Distillation (WD) and Direct Thermal Desorption (DTD) for the acquisition of aroma components from rose petals.In order to compare the difference in the aroma components obtained from rose petals by using these two methods,and provide theoretic premises for evaluation of aroma component quality,in this study,Rosa damascena was used as the material and comparative analysis of components obtained from rose petals by DTD and WD was conducted in this study.The results showed that under the similar experimental condition,51 and 41 components were obtained by using DTD and WD methods,respectively,based on the detection limit greater than 0.01%.16 kinds of mutual components were detected and their sum amount accounted for 79.89% and 82.55% of the total components based on DTD and WD methods,respectively.Compared with WD,DTD technique could detect 10 more compounds from rose petals.In our experiments,these compounds are belonging to the substances either with low-boiling point or with high-boiling point.Highest output was achieved for both alcohols and esters by using these two methods with relative amount of 74.93% and 71.37%,respectively.However,significant differences were indicated for the detection of citronellol,geraniol,phenylethyl alcohol,linalool and nerol by using DTD and WD.The detection rates for above compounds were 7.53%,6.22%,37.13%,0.2% and 0,respectively by using DTD while those values were 32.4%,31.14%,1.01%,0.68% and 0.23%,respectively by using WD.The results implied that using only one of the two extracting methods would lead to the analytical bias and the combination of these two methods is very helpful to detect and evaluate the aroma components from rose petals.