外源茉莉酸甲酯对温室牡丹‘洛阳红’挥发性成分及含量的影响

doi:10.11707/j.1001-7488.LYKX20210977

摘要/Abstract

摘要：

目的: 探讨外源茉莉酸甲酯对温室牡丹‘洛阳红’挥发性成分及含量的影响，获得改善温室牡丹花朵香气成分的方法，为提高牡丹的经济效益提供参考。方法: 采用整株喷施法，以5种不同浓度（50、100、200、300、400 μmol?L^?1）的茉莉酸甲酯溶液喷施温室牡丹‘洛阳红’植株，利用动态顶空套袋吸附法结合气相色谱—质谱联用技术检测其不同开花时期的挥发性成分及含量。结果: 1）不同开花时期的温室牡丹‘洛阳红’共检测出25种挥发性化合物，其中未喷施和喷施茉莉酸甲酯溶液的植株分别检测到23种和24种化合物。可将这些挥发性化合物分为醇类、酯类、醛类、萜烯类、苯环类和烃类6大类，其中烃类和苯环类化合物的总释放量相对较高；喷施不同浓度的茉莉酸甲酯溶液后，六类化合物含量在不同开花时期呈现不同变化趋势。2）对香气化合物的分析发现，对二甲氧基苯、2,4-二叔丁基苯酚、茉莉酸甲酯这3种化合物在大多数样品中含量较高，可视为温室牡丹‘洛阳红’的主要香气成分。3）喷施茉莉酸甲酯溶液后，对二甲氧基苯含量下降，2,4-二叔丁基苯酚和茉莉酸甲酯含量升高，浓度以100 μmol?L^?1为最佳。结论: 喷施浓度为100 μmol?L^?1的茉莉酸甲酯溶液能较好地改变温室牡丹‘洛阳红’香气成分及含量，从而改善‘洛阳红’置于室内时因香气过于浓郁而令人感到不适的问题。

关键词: 外源茉莉酸甲酯, 温室牡丹‘洛阳红’, 挥发性成分

Abstract:

Objective: Paeonia suffruticosa ‘Luoyanghong’ is one of common varieties with flower forcing, however the flower fragrance is too strong, and can make people feel uncomfortable when it is placed indoors. The aim of this study is to explore effects of exogenous methyl jasmonate on the volatile components and content and to obtain a method to improve the aroma components of P. suffruticosa ‘Luoyanghong’ in greenhouse, so as to provide a reference for improving the economic benefits of peony. Method: The whole plant of P. suffruticosa ‘Luoyanghong’ grown in greenhouse was sprayed with methyl jasmonate solutions (50, 100, 200, 300, 400 μmol?L^?1). The dynamic headspace adsorption method in combination with gas chromatography-mass spectrometry technology was adopted to detect the volatile components and content of flowers at different flowering stages. Result: 1) A total of 26 volatile compounds were detected in P. suffruticosa ‘Luoyanghong’ in greenhouse at different flowering stages. There were 23 compounds in the plants without methyl jasmonate treatment and 25 compounds in the plants sprayed with methyl jasmonate solution. These volatile compounds could be divided into six categories: alcohols, esters, aldehydes, terpenes, benzene rings and hydrocarbons, among them the total release amount of hydrocarbons and benzene rings was relatively high. After being sprayed with methyl jasmonate, the content of the six compounds showed different trends at different flowering stages. 2) The analysis of aroma compounds found that the three compounds, 1,4-dimethoxybenzene, 2,4-di-tert-butylphenol and methyl jasmonate, showed relatively high levels in most samples, which could be regarded as the main aroma component of P. suffruticosa ‘Luoyanghong’ in greenhouse. 3) After being sprayed with methyl jasmonate solution, the content of 1,4-dimethoxybenzene decreased, while the content of 2,4-di-tert-butylphenol and methyl jasmonate increased. The best concentration for methyl jasmonate solution was 100 μmol?L^?1. Conclusion: Application of 100 μmol?L^?1 methyl jasmonate solution can change the aroma components and content of the P. suffruticosa ‘Luoyanghong’ in greenhouse, so as to solve the uncomfortable feel problem of P. suffruticosa ‘Luoyanghong’ because of its strong fragrance when it is placed indoors.

Key words: exogenous methyl jasmonate, Paeonia suffruticosa ‘Luoyanghong’ in greenhouse, volatile components

中图分类号:

S685.11

牛童非,薛娴,郭丽丽,郁敏,张晨洁,徐鑫傲,李瑞雅,侯小改. 外源茉莉酸甲酯对温室牡丹‘洛阳红’挥发性成分及含量的影响[J]. 林业科学, 2023, 59(5): 53-60.

Tongfei Niu,Xian Xue,Lili Guo,Min Yu,Chenjie Zhang,Xinao Xu,Ruiya Li,Xiaogai Hou. Effects of Exogenous Methyl Jasmonate on Volatile Components and Content of Paeonia suffruticosa ‘Luoyanghong’ in Greenhouse[J]. Scientia Silvae Sinicae, 2023, 59(5): 53-60.

图/表 5

表1

不同开花时期温室牡丹‘洛阳红’主要挥发性成分"

化合物序号 Compound number	保留时间 Retention time / min	化合物名称 Compound name	保留指数 Retention index		CAS编号 CAS number	化合物分类 Compound classification
化合物序号 Compound number	保留时间 Retention time / min	化合物名称 Compound name	引用值 Reference value	计算值 Calculated value	CAS编号 CAS number	化合物分类 Compound classification
1	3.110	对二甲苯 p-xylene	865	876	000106-42-3	苯环类Benzene
2	5.085	乙酸叶醇酯 3-hexen-1-ol, acetate, (Z)-	1 005	1 010	003681-71-8	酯类Ester
3	5.244	反式-乙酸-2-己烯-1-醇酯 2-hexen-1-ol, acetate, (E)-	—	1 018	002497-18-9	酯类Ester
4	5.571	D-柠檬烯 D-limonene	1 025	1 035	005989-27-5	萜烯类Terpene
5	6.921	十一烷 Undecane	1 100	1 105	001120-21-4	烃类Hydrocarbon
6	7.028	壬醛 Nonanal	1 104	1 109	000124-19-6	醛类Aldehyde
7	7.241	苯乙醇 Phenylethyl alcohol	1 116	1 119	000060-12-8	醇类Alcohol
8	8.315	对二甲氧基苯 Benzene, 1,4-dimethoxy-	1 168	1 169	000150-78-7	苯环类Benzene
9	9.074	十二烷 Dodecane	1 200	1 204	000112-40-3	烃类Hydrocarbon
10	9.215	癸醛 Decanal	1 206	1 211	000112-31-2	醛类Aldehyde
11	11.264	十三烷 Tridecane	1 300	1 304	000629-50-5	烃类Hydrocarbon
12	13.363	反-5-十四烯 5-tetradecene, (E)-	1 378	1 396	041446-66-6	烃类Hydrocarbon
	13.46	癸酸乙酯 Decanoic acid, ethyl ester	1 396	1 400	000110-38-3	内标Internal standard
13	13.558	十四烷 Tetradecane	1 400	1 404	000629-59-4	烃类Hydrocarbon
14	16.028	大根香叶烯D Germacrene D	1 481	1 489	023986-74-5	萜烯类Terpene
15	16.478	十五烷 Pentadecane	1 500	1 504	000629-62-9	烃类Hydrocarbon
16	16.81	α-法尼烯 alpha.-farnesene	1 508	1 513	000502-61-4	萜烯类Terpene
17	16.901	2,4-二叔丁基苯酚 2,4-di-tert-butylphenol	1 519	1 515	000096-76-4	苯环类Benzene
18	20.273	十六烷 Hexadecane	1 600	1 604	000544-76-3	烃类Hydrocarbon
19	22.297	茉莉酸甲酯 Methyl jasmonate	1 655	1 651	001211-29-6	酯类Ester
20	22.955	异十七烷 Hexadecane, 2-methyl-	1 664	1 666	001560-92-5	烃类Hydrocarbon
21	23.226	6,9-十七碳烷二烯 6,9-heptadecadiene	—	1 673	081265-03-4	烃类Hydrocarbon
22	23.593	8-十七烯 8-heptadecene	1 687	1 681	002579-04-6	烃类Hydrocarbon
23	24.574	十七烷 Heptadecane	1 700	1 704	000629-78-7	烃类Hydrocarbon
24	27.583	3-甲基-十七烷 Heptadecane, 3-methyl-	1 770	1 780	006418-44-6	烃类Hydrocarbon
25	28.492	十八烷 Octadecane	1 800	1 805	000593-45-3	烃类Hydrocarbon

表1

图1

表2

图2

图3

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序号 No.	化合物名称 Compound name	气味特征 Odor characteristics
1	对二甲苯 p-xylene	香甜气味 Sweet smell
2	顺式-3-己烯醇甲酸酯 3-hexen-1-ol, formate, (Z)-	呈新鲜水果香气，有刺激性青草气味和蔬菜味 Fresh fruity, spicy grass and vegetable flavor
3	反式-2-己烯-醋酸盐 2-hexen-1-ol, acetate, (E)-	呈青草香韵 Grass fragrance
4	D-柠檬烯 D-limonene	柑橘、薄荷清香 Citrus, mint fragrance
5	壬醛 Nonanal	具有玫瑰、柑橘等香气，油脂味 Aromas such as roses, citrus, and oils
6	苯乙醇 Phenylethyl alcohol	具有清甜的玫瑰样花香 Sweet rose-like fragrance
7	对二甲氧基苯 Benzene, 1,4-dimethoxy-	陈香 Stale flavor
8	癸醛 Decanal	具有新鲜的油脂香，稀薄时则有果味香 Fresh oily, fruity when thin
9	大根香叶烯D Germacrene D	果甜、果肉感 Sweet, fleshy fruit
10	α-法尼烯 alpha.-farnesene	清香、萜香 Faint scent, terpene aroma
11	2,4-二叔丁基苯酚 2,4-di-tert-butylphenol	石炭酸味，对酒样香气产生影响 Carbonic acid taste, have effect on wine aroma
12	茉莉酸甲酯 Methyl jasmonate	愉快的茉莉花香气 Pleasant jasmine aroma

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