Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Chen Chen, Hong Chen, Ming Ni, Fangyuan Yu
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引用次数: 4

Abstract

Styrax japonicus is a gorgeous species with high medicinal and ornamental values. Floral scent is an important feature of this species. However, the previous study on its floral scent is limited. To demonstrate the effects of methyl jasmonate on floral scent compounds in Styrax japonicus at different flowering stages, static headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was adopted. The results showed that 22 volatile compounds were identified in control at initial flowering, full flowering and end flowering stage. Besides, the relative content of these compounds increased with the development of flowers. Linalool, estragole and germacrene-d were main volatiles. Compared to the control, 4 new compounds were determined under methyl jasmonate treatment, including β-elemene, α-muurolene, β-caryophyllene and alloaromadendrene. 26 volatile compounds were found under 200 μmol/L methyl jasmonate treatment with much higher contents of α-pinene and linalool. Meanwhile, 200 μmol/L methyl jasmonate enhanced the relative content of volatile compounds at three flowering stages. This treatment also contributed to the highest content of linalool, followed by control. The linalool content displayed a continuous increasement in both 200 μmol/L methyl jasmonate treatment and control. Our research highlighted that the application of methyl jasmonate, especially with the concentration of 200 μmol/L, had a more positive impact on the type and the relative content of volatile compounds in S japonicus flowers. The results helped to understand the release patterns of volatile compounds in S japonicus flowers and provide important information to regulate the floral scents.

Abstract Image

施用茉莉酸甲酯和花期对Styrax japonicus香气释放有影响
日本Styrax japonicus是一种具有很高药用和观赏价值的艳丽物种。花香是这个物种的一个重要特征。然而,以往对其花香的研究是有限的。采用静态顶空气固相微萃取-气相色谱-质谱联用技术,研究茉莉酸甲酯对不同花期日本Styrax japonicus花香化合物的影响。结果表明,在花期、盛花期和末花期对照中鉴定出22种挥发性化合物。这些化合物的相对含量随花的发育而增加。主要挥发物为芳樟醇、雌酮醇和芽孢烯-d。与对照相比,茉莉酸甲酯处理下鉴定出4个新化合物,分别为β-榄香烯、α-茂烯、β-石竹烯和异芳腺烯。在200 μmol/L茉莉酸甲酯处理下发现26种挥发性化合物,α-蒎烯和芳樟醇含量较高。200 μmol/L茉莉酸甲酯提高了3个花期挥发性化合物的相对含量。该处理也使芳樟醇含量最高,其次为对照。在200 μmol/L茉莉酸甲酯处理和对照中,芳樟醇含量均呈持续升高趋势。研究结果表明,茉莉酸甲酯的施用,特别是浓度为200 μmol/L时,对刺参花挥发性物质的种类和相对含量有较好的影响。研究结果有助于了解刺参花中挥发性物质的释放规律,为调控花香提供重要信息。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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