|Table of Contents|

Determination of Aromatic Components and Contents of Leaf and Flower in Rosa rugosa Thunb.(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年09期
Page:
26-31
Research Field:
Publishing date:

Info

Title:
Determination of Aromatic Components and Contents of Leaf and Flower in Rosa rugosa Thunb.
Author(s):
XU Yan1; FENG Zhen1; ZHAO Lan-yong1; WANG Chao2
1.College of Forestry,Shandong Agricultural University,Tai’an,Shandong 271018;
2.College of Horticulture Science and Engineering,Shandong Agricultural University,Tai’an,Shandong 271018
Keywords:
Rosa rugosa Thunb.; leaf; fresh flower; aromatic component; relative content
PACS:
S 685.12
DOI:
-
Abstract:
The aromatic components and relative contents in leaves of different stages and flowers from 5 Rosa rugosa cultivars (R.rugosa ‘Purple Branch’,R.rugosa ‘Zifurong’，R.rugosa‘Saixizi’，R.rugosa ‘Xizi’ and R.rugosa ‘Puce Dragon’ respectively) were analyzed by using static headspace and gas chromatography-mass spectrometry.The results showed that leaves of Rosa rugosa Thunb.contained aromatic components，and in most cultivars,the differences of the constituents，contents and the number of components between leaf roll and expansion stages were much smaller than that among 3 different stages.And the differences also existed among 5 Rosa rugosa cultivars.Among 5 Rosa rugosa cultivars,the major aromatic components and relative contents in fresh flowers were similar,and alcohols,including phenylethyl alcohol,citronellol and ethanol,were the major constituents,but the number of components were different.

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Last Update: 2014-09-01