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用毛细管气相色谱-质谱-计算机数据处理联用技术,毛细管气相色谱保留指数它性法和标准品叠加法分析了玫瑰嫁接新品种——蜀玫(Rosa chinensis Jacq.x R.multiflora+R.rugosa Thunb.)精油的化学成分,并与接穗-素玫(Rosa rugosa cv.’Plena’)的精油成分进行了比较. 玫瑰精油是一种名贵的香料,在天然香料中占有极其重要的地位.为提高其质量国内外的育种专家对其品种的选育进行了大量的工作.金德伟等人以小叶多花藤玫(Rosa chinensis Jacq XR.mutiflora Thunb.)作为砧木,以素玫(Rosa rugosa Thunb.)作为接穗.培育出一玫瑰新品种——蜀玫(Rosa chinensis Jacq.xR.multiflora+R.rugosa Thunb.),大大地提高了玫瑰花的产量。研究其精油成分的变化以确定其品质是必不可少的.本文就其成分进行了研究。
A new rose grafting variety, Rosa chinensis Jacq.x R.multiflora+R. rugosa, was analyzed by capillary gas chromatography-mass spectrometry-computer data processing technique, capillary gas chromatography retention index iterative method and standard product superposition method. Thunb.) The chemical composition of essential oils, compared with the essential oil composition of Rosa rugosa cv. ’Plena’. Rose essential oil is a valuable spice, which occupies an extremely important position in natural spices. To improve its quality, breeding experts at home and abroad have done a lot of work on the breeding of their varieties. Jin Dewei et al. used Rosa chinensis Jacq XR. mutiflora Thunb. as rootstock and Rosa rugosa Thunb. As a scion, a new rose variety, Rosa chinensis Jacq.xR.multiflora+R.rugosa Thunb., was developed to greatly increase the yield of roses. It is indispensable to study the changes of essential oil composition to determine its quality. This article studies its composition.