采用固相微萃取和 GC-MS 技术,对初花期、展瓣期、盛花期和盛花末期厚朴( Magnolia officinalis Rehd. et Wils.)雌雄蕊和花瓣香气的组成成分及其相对含量进行了分析和比较。 结果表明:不同花期厚朴雌雄蕊和花瓣香气的组成成分及其相对含量差异明显。 雌雄蕊和花瓣香气分别含有 52 和 37 种成分,总计 67 种;其中,1-甲氧基-3,7-二甲基-2,6-辛二烯、1-香叶基乙醚、D-柠檬烯、莰烯、月桂烯和石竹烯等成分的相对含量均较高。 初花期、展瓣期、盛花期和盛花末期雌雄蕊香气分别含有 26、26、27 和 24 种成分,花瓣香气则分别含有 22、19、16 和 21 种成分;不同花期雌雄蕊和花瓣香气的共有成分为 1-甲氧基-3,7-二甲基-2,6-辛二烯、D-柠檬烯和石竹烯。 不同花期厚朴雌雄蕊和花瓣香气成分可分为萜烯类、醇类、芳香烃类、醚类、醛酮类、酯类、烷烃类和含氮类 8 类,共有类型为萜烯类和醇类,其中,萜烯类是主要组成成分。 厚朴雌雄蕊和花瓣在不同花期均释放出较多的萜烯类化合物,其相对含量随着花的发育呈先升高后降低的趋势。 根据感官分析与 GC-MS 分析结果综合判断:萜烯类化合物是组成厚朴花香气的重要成分;花瓣是香气释放的主要部位,而雌雄蕊则在香气释放过程中起辅助作用。

The constituents and their relative content in aroma from pistil-stamen and petal of Magnolia  officinalis Rehd. et Wils. at stages of initial flowering, petal expansion, full flowering and the end of full flowering were analyzed and compared by solid phase micro-extraction and GC-MS technologies. The results show that there are obvious differences of constituents and their relative content in aroma between pistil-stamen and petal at different flowering stages. Aroma from pistil-stamen and petal respectively contains 52 and 37 components with a total number of 67 components. In which, relative content of 1-methoxy-3,7-dimethyl-2, 6-octadiene, 1-geranyl ethyl ether, D-limonene, camphene, myrcene and caryophyllene is higher. At initial flowering, petal expansion, full flowering and the end of full flowering stages, there are 26, 26, 27 and 24 components in aroma from pistil-stamen and 22, 19, 16 and 21 components in aroma from petal, respectively. And the common components in aroma from pistil-stamen and petal at different flowering stages are 1-methoxy-3, 7-dimethyl-2, 6-octadiene, D-limonene and caryophyllene. The components in aroma from pistil-stamen and petal can be divided into eight types, viz. terpenes, alcohols, arenes, ethers, aldehydes and ketones, esters, alkanes and nitrogen-containings, and the common types are terpenes and alcohols, in which terpenes are the main constituents. Pistil-stamen and petal of M. officinalis both release more terpenes at different flowering stages and their relative content appears the trend of firstly increasing and then decreasing with the development of flower. According to organoleptic evaluation and GC-MS analysis results, it is
comprehensively judged that terpenes are the major components in aroma of M. officinalis flower, and petal is probably the most important part for releasing aroma, while pistil-stamen plays an assistant effect on the releasing aroma process.