Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-bioengineering, Guizhou University, Guiyang, 550025, People's Republic of China.
Institute for Forest Resources & Environment of Guizhou/College of Forestry, Guizhou University, Guiyang, 550025, People's Republic of China.
Sci Rep. 2021 Jan 13;11(1):1167. doi: 10.1038/s41598-020-80891-0.
The floral fragrance of plants is an important indicator in their evaluation. The aroma of sweet cherry flowers is mainly derived from their essential oil. In this study, based on the results of a single-factor experiment, a Box-Behnken design was adopted for ultrasound- and microwave-assisted extraction of essential oil from sweet cherry flowers of the Brooks cultivar. With the objective of extracting the maximum essential oil yield (w/w), the optimal extraction process conditions were a liquid-solid ratio of 52 mL g, an extraction time of 27 min, and a microwave power of 435 W. The essential oil yield was 1.23%, which was close to the theoretical prediction. The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 155 VOCs were identified and classified in the essential oil from sweet cherry flowers of four cultivars, 65 of which were shared among the cultivars. The highest contents of VOCs were aldehydes, alcohols, ketones and esters. Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers. It was concluded that the VOCs of sweet cherry flowers were qualitatively similar; however, relative content differences were observed in the four cultivars. This study provides a theoretical basis for the metabolism and regulation of the VOCs of sweet cherry flowers.
植物的花香是其评价的一个重要指标。甜樱桃的香气主要来源于其精油。本研究在单因素实验结果的基础上，采用超声-微波辅助法提取布鲁克斯甜樱桃花朵中的精油，采用 Box-Behnken 设计，以提取最大精油得率（w/w）为目标，优化了提取工艺条件：液料比 52 mL/g、提取时间 27 min、微波功率 435 W。在此条件下，精油得率为 1.23%，接近理论预测值。采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）法分析了布鲁克斯、黑珍珠、铁顿和顶峰四个品种甜樱桃花朵的挥发性有机化合物（VOCs）。结果表明，从四个品种甜樱桃花朵精油中共鉴定出 155 种 VOCs，其中 65 种在品种间共有。VOCs 主要为醛类、醇类、酮类和酯类，含量较高的物质有乙醇、芳樟醇、丁子香酚、乙醛、（E）-2-己烯醛、苯甲醛和二甲基硫醚，这些物质主要赋予甜樱桃花香特征香气。综上所述，不同品种甜樱桃花朵的 VOCs 种类相似，但相对含量存在差异。本研究为甜樱桃花朵 VOCs 的代谢和调控提供了理论依据。
