Article(id=1261336280399471296, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1261336272929472630, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025030325, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1742832000000, receivedDateStr=2025-03-25, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1778655603742, onlineDateStr=2026-05-13, pubDate=1777564800000, pubDateStr=2026-05-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1778655603742, onlineIssueDateStr=2026-05-13, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1778655603742, creator=13701087609, updateTime=1778655603742, updator=13701087609, issue=Issue{id=1261336272929472630, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='9', pageStart='1', pageEnd='504', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1778655601961, creator=13701087609, updateTime=1778657530282, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1261344361019728695, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1261336272929472630, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1261344361019728696, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1261336272929472630, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=71, endPage=84, ext={EN=ArticleExt(id=1261336282744087242, articleId=1261336280399471296, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effects of the Postharvest Ambient Temperature on the Physical Characteristics and Volatile Components of Jasmine Flowers, columnId=1261336277291548795, journalTitle=Science and Technology of Food Industry, columnName=Research and Investigation, runingTitle=null, highlight=null, articleAbstract=

In order to investigate the effects of postharvest ambient temperature on the physical characteristics and volatile components of jasmine flowers, J. sambac 'Shuangban-moli' flowers buds was employed as experimental materials in this study. The physical characteristics of jasmine flowers (bulk density, moisture content, floral temperature, jasmine pile temperature, CO2 concentration, and O2 concentration) were examined under different postharvest ambient temperatures (29±2, 35±2, and 41±2 ℃, humidity: 85%±3%). Automated thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was employed to analyze the volatile components of jasmine flowers under different postharvest ambient temperatures. The results showed that the physiological activities of jasmine flowers were suppressed, and the blooming process was delayed at the postharvest ambient temperature 29 ℃. In contrast, it was more conducive to their fragrance release, and jasmine flowers exhibited the highest degree of blooming, the peak flowering condition, and the faster blooming process at the postharvest ambient temperature 35 ℃. Sensory evaluation also indicated that jasmine flowers had a rich aroma and pure white color at the postharvest ambient temperature 35 ℃. A total of 102 volatile components were identified from jasmine flowers maintained at different postharvest ambient temperatures, including 28 esters, 19 terpenes, 15 alcohols, 11 alkanes, 7 aromatic hydrocarbons, 4 halogenated hydrocarbons, 4 aldehydes, 2 cyclic hydrocarbons (non-aromatic), 2 ethers, 2 ketones, 2 phenols, 2 acids, and 4 other substances. Jasmine flowers exhibited significantly higher relative abundance of some volatile components during the flower starts blooming stage, flower fully blooming stage, and flower starts senescence stage at the postharvest ambient temperature 35 ℃ compared to other temperatures (P<0.05). As the key contributors to the "fresh floral scent" of jasmine flowers, such as α-farnesene and trans-caryophyllene etc terpenes with floral and fruity fragrances had significantly higher relative content during the flower starts blooming stage and flower fully blooming stage at the postharvest ambient temperature 35 ℃ than other temperatures (P<0.05). In summary, it was beneficial for jasmine flower blooming and fragrance release at the postharvest ambient temperature 35 ℃.

, correspAuthors=Fen ZHANG, Zhilong HAO, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Junyang WU, Shuping YE, Jiake ZHAO, Fangting ZHANG, Weiyi KONG, Weisu TIAN, Guanjun PAN, Jinyuan WANG, Hongzheng LIN, Xiangxiang HUANG, Fen ZHANG, Zhilong HAO), CN=ArticleExt(id=1261336288737747713, articleId=1261336280399471296, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=采后环境温度对茉莉花物理特性及挥发性物质的影响, columnId=1261336277849391232, journalTitle=食品工业科技, columnName=研究与探讨, runingTitle=null, highlight=null, articleAbstract=

为探究采后环境温度对茉莉花物理特性和挥发性物质的影响,本研究以双瓣茉莉花蕾为实验材料,对采后不同环境温度(29±2、35±2、41±2 ℃,85%±3%)处理的茉莉花物理特性(容重、含水率、花温、堆温、CO2浓度和O2浓度)进行测定,采用自动热脱附-气相色谱-质谱联用仪(Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry,ATD-GC-MS)对采后不同环境温度处理的茉莉花挥发性物质进行分析。结果表明,采后环境温度29 ℃处理的茉莉花生理活动受到抑制,开放进程延缓;采后环境温度35 ℃处理更有利于茉莉花释香。采后环境温度35 ℃处理的茉莉花开放程度最大,开放状态最好,开放进程加快。鲜花感官评价结果表明,采后环境温度35 ℃处理的茉莉花香气浓郁,花色洁白。从采后不同环境温度处理的茉莉花中共鉴定出102种挥发性物质,包括28种酯类、19种萜烯类、15种醇类、11种烷烃类、7种芳香烃类、4种卤代烃类、4种醛类、2种环状烃类、2种醚类、2种酮类、2种酚类、2种酸类和4种其他类物质。采后环境温度35 ℃处理的茉莉花在虎爪状、全开放和衰败期的部分挥发性物质相对含量都显著高于其他环境温度处理的茉莉花(P<0.05)。其中,具有花香、果香的α-法呢烯、反式石竹烯等萜烯类物质,作为茉莉花“清新花香”的重要物质基础,在采后环境温度35 ℃处理的茉莉花虎爪状和全开放时期相对含量显著高于其他环境温度处理的茉莉花(P<0.05)。因此,采后环境温度35 ℃处理更有利于茉莉花的开放和香气释放。

, correspAuthors=张芬, 郝志龙, authorNote=null, correspAuthorsNote=
张芬(1985−),女,硕士,高级工程师,研究方向:茶叶加工,E-mail:
郝志龙(1979−),男,博士,副教授,研究方向:茶叶加工工程与装备,E-mail:
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=K59fyY1Vfa93xT1hJOLbYA==, magXml=3Sie1q8a9fOFpCudBCHYew==, pdfUrl=null, pdf=AT0Trk71KC/5DZr1Po3LJQ==, pdfFileSize=5888935, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=XDR2mI6dy68duPia3MeYnA==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=nwCceDxHKqlH3zopBpo+TA==, mapNumber=null, authorCompany=null, fund=null, authors=

吴俊阳(2001−),女,硕士研究生,研究方向:茶叶智慧生产与加工工程,E-mail:

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吴俊阳(2001−),女,硕士研究生,研究方向:茶叶智慧生产与加工工程,E-mail:

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吴俊阳(2001−),女,硕士研究生,研究方向:茶叶智慧生产与加工工程,E-mail:

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Beijing: China Science and Technology Press, 2015: 1−476., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1261336290956534543, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, xref=1., ext=[AuthorCompanyExt(id=1261336290969117456, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336290956534543, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.Key Laboratory of Tea Learning University in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China), AuthorCompanyExt(id=1261336290977506065, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336290956534543, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.福建农林大学园艺学院,茶学福建省高校重点实验室,福建福州 350002)]), AuthorCompany(id=1261336291245941524, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, xref=2., ext=[AuthorCompanyExt(id=1261336291254330133, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336291245941524, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.Tea Industry Branch of 6·18 Collaborative Innovation Institute in Fujian Province, Fuzhou 350002, China), AuthorCompanyExt(id=1261336291279495958, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336291245941524, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.福建省 6·18协同创新院茶产业分院,福建福州 350002)]), AuthorCompany(id=1261336291577291550, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, xref=3., ext=[AuthorCompanyExt(id=1261336291598263072, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336291577291550, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.Jasmine Tea Industry Technology Innovation Center of Fuzhou, Fuzhou 350002, China), AuthorCompanyExt(id=1261336291606651681, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336291577291550, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.福州市茉莉花茶行业技术创新中心,福建福州 350002)]), AuthorCompany(id=1261336292047053609, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, xref=4., ext=[AuthorCompanyExt(id=1261336292063830827, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336292047053609, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=4.Guangxi Subtropical Crops Research Institute, Nanning 530001, China), AuthorCompanyExt(id=1261336292072219435, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, companyId=1261336292047053609, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=4.广西壮族自治区亚热带作物研究所,广西南宁 530001)])], figs=[ArticleFig(id=1261336334011064480, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Fig.1, caption=Bloom state of jasmine flowers in four periods, figureFileSmall=5Zzk+v7Uw2WPGeEdQBmu4g==, figureFileBig=XDR2mI6dy68duPia3MeYnA==, tableContent=null), ArticleFig(id=1261336335550374052, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=图1, caption=茉莉花四个时期开放状态, figureFileSmall=5Zzk+v7Uw2WPGeEdQBmu4g==, figureFileBig=XDR2mI6dy68duPia3MeYnA==, tableContent=null), ArticleFig(id=1261336336120799408, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Fig.2, caption=Effects of the postharvest ambient temperature on the physical characteristics of jasmine flowers, figureFileSmall=gTjEuLMzkGJpJ6hbzi4v3g==, figureFileBig=7c1xYlQFpUqEPlG6PzjP3w==, tableContent=null), ArticleFig(id=1261336336485703861, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=图2, caption=采后环境温度对茉莉花物理特性的影响

注:(A)茉莉花容重;(B)茉莉花含水率;(C)茉莉花温度;(D)茉莉花堆温度;(E)茉莉花堆CO2浓度;(F)茉莉花堆O2浓度;英文小写字母代表相同时期采后不同环境温度处理间的显著性差异水平(P<0.05),图4同。

, figureFileSmall=gTjEuLMzkGJpJ6hbzi4v3g==, figureFileBig=7c1xYlQFpUqEPlG6PzjP3w==, tableContent=null), ArticleFig(id=1261336336619921593, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Fig.3, caption=Effects of postharvest ambient temperature on volatile components of jasmine flowers, figureFileSmall=sm/j5Gheoc42lt1XHsqdXA==, figureFileBig=XlfDadeudvoH+WqxTNcwBQ==, tableContent=null), ArticleFig(id=1261336336930300091, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=图3, caption=采后环境温度对茉莉花挥发性物质的影响

注:(A)茉莉花挥发性物质种类占比;(B)茉莉花花态转变所需时长;(C)茉莉花挥发性物质相对含量聚类热图;图C中茉莉花挥发性物质相对含量聚类热图的序号与表4的挥发性物质序号一致。

, figureFileSmall=sm/j5Gheoc42lt1XHsqdXA==, figureFileBig=XlfDadeudvoH+WqxTNcwBQ==, tableContent=null), ArticleFig(id=1261336337353924802, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Fig.4, caption=Differential volatile compounds screening of jasmine flowers treated with different postharvest ambient temperatures, figureFileSmall=i+VDg2H3lVO8xjiI4lLvkA==, figureFileBig=sYn4WRBMoqe0PX8A9vbDMA==, tableContent=null), ArticleFig(id=1261336337492336840, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=图4, caption=采后不同环境温度处理的茉莉花差异挥发性物质筛选

注:(A~C)茉莉花挥发性物质OPLS-DA得分散点图;(D~F)茉莉花差异挥发性物质相对含量聚类热图。

, figureFileSmall=i+VDg2H3lVO8xjiI4lLvkA==, figureFileBig=sYn4WRBMoqe0PX8A9vbDMA==, tableContent=null), ArticleFig(id=1261336337790132427, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Table 1, caption=

Jasmine flower bloom period specific description

, figureFileSmall=null, figureFileBig=null, tableContent=
茉莉花时期描述
花蕾期鲜花呈花苞状,未开放
虎爪状花心处花瓣开始打开,似虎爪
全开放鲜花花瓣全部打开
衰败期30%左右花瓣开始泛黄、萎缩
), ArticleFig(id=1261336338184397008, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=表1, caption=

茉莉花开放时期具体描述

, figureFileSmall=null, figureFileBig=null, tableContent=
茉莉花时期描述
花蕾期鲜花呈花苞状,未开放
虎爪状花心处花瓣开始打开,似虎爪
全开放鲜花花瓣全部打开
衰败期30%左右花瓣开始泛黄、萎缩
), ArticleFig(id=1261336339954393302, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Table 2, caption=

Sensory evaluation terminology and qualitative characteristics scoring of jasmine flowers

, figureFileSmall=null, figureFileBig=null, tableContent=
因子品质特征分数(分)
香气浓度浓郁,纯正7~8
较浓郁,较纯正4~6
尚浓郁,较纯正0~3
青气青气尚显7~8
青气较显4~6
青气明显0~3
花香花香明显7~8
花香较显4~6
花香尚显0~3
鲜灵度鲜灵7~8
较鲜灵4~6
尚鲜灵0~3
), ArticleFig(id=1261336340856168667, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=表2, caption=

茉莉花感官品质评语与各品质因子评分

, figureFileSmall=null, figureFileBig=null, tableContent=
因子品质特征分数(分)
香气浓度浓郁,纯正7~8
较浓郁,较纯正4~6
尚浓郁,较纯正0~3
青气青气尚显7~8
青气较显4~6
青气明显0~3
花香花香明显7~8
花香较显4~6
花香尚显0~3
鲜灵度鲜灵7~8
较鲜灵4~6
尚鲜灵0~3
), ArticleFig(id=1261336341158158561, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Table 3, caption=

Evaluation results of sensory aroma of jasmine flowers in different periods of different postharvest ambient temperatures

, figureFileSmall=null, figureFileBig=null, tableContent=
温度(℃)花蕾虎爪状总分(分)全开放总分(分)衰败期总分(分)
注:采取满分0~8分制,1分-弱、2分-较弱、4分-中等、6分-较强、8分-极强;不同小写字母代表相同时期采后不同环境温度处理间的显著性差异水平(P<0.05),表4同。
29花色洁白,带有青气开放度小,色洁白,香气较淡,略带青气4.2±0.8b开放度偏小,色洁白,香偏青4.4±0.5b开放度小,色较黄,刺激性1.8±0.8b
35开放度大,色洁白,香浓郁7.0±1.0a开放度大,色洁白,香浓郁8.0±1.0a开放度大,色较黄,香气较浓5.0±0.7a
41开放度小,色较白,闷味重2.8±0.8c开放度小,闷味,色偏黄8.0±1.0a开放度小,水闷味极重1.8±0.4b
), ArticleFig(id=1261336341560811750, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=表3, caption=

采后不同环境温度处理茉莉花感官评价结果

, figureFileSmall=null, figureFileBig=null, tableContent=
温度(℃)花蕾虎爪状总分(分)全开放总分(分)衰败期总分(分)
注:采取满分0~8分制,1分-弱、2分-较弱、4分-中等、6分-较强、8分-极强;不同小写字母代表相同时期采后不同环境温度处理间的显著性差异水平(P<0.05),表4同。
29花色洁白,带有青气开放度小,色洁白,香气较淡,略带青气4.2±0.8b开放度偏小,色洁白,香偏青4.4±0.5b开放度小,色较黄,刺激性1.8±0.8b
35开放度大,色洁白,香浓郁7.0±1.0a开放度大,色洁白,香浓郁8.0±1.0a开放度大,色较黄,香气较浓5.0±0.7a
41开放度小,色较白,闷味重2.8±0.8c开放度小,闷味,色偏黄8.0±1.0a开放度小,水闷味极重1.8±0.4b
), ArticleFig(id=1261336341783109867, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Table 4, caption=

Relative content of volatile components in jasmine flowers under different postharvest ambient temperatures treatments

, figureFileSmall=null, figureFileBig=null, tableContent=
序号挥发性物质CAS号相对含量(%)
虎爪状全开放衰败期
29 ℃35 ℃41 ℃29 ℃35 ℃41 ℃29 ℃35 ℃41 ℃
注:“−”代表未检出。
1苯甲酸叶醇酯25152-85-60.29±0.17b2.25±2.26a0.43±0.02b0.72±0.04a0.01±0.001c1.24±0.80a1.01±0.78a1.43±0.86a
2丁二酸二乙酯123-25-11.08±0.23a2.55±1.75a2.07±1.73a0.92±0.06a0.87±0.06a0.1±0.01b0.57±0.07b1.46±0.17a
3水杨酸甲酯119-36-84.76±0.58ab3.14±1.77b5.46±0.34a5.08±0.37b7.37±0.42a5.58±0.21b0.94±0.41c1.78±0.26b3.02±0.32a
42-甲基丁酸甲酯868-57-50.08±0.04b0.21±0.05a0.15±0.05ab
5苯甲酸2-乙基己酯5444-75-70.02±0a0.01±0.01a0.12±0.2a0.02±0b0.04±0a0.05±0.01a0.27±0.45a0.05±0.02a
6苯甲酸甲酯93-58-311.6±2.24a4.1±2.96b3.77±0.32b15.44±0.91a14.67±3.62a5.6±0.14b0.96±0.6b0.66±0.23b2.18±0.69a
7丙烯酸异辛酯(2-EHA)103-11-70.02±0a0.01±0.01b
8环己基异氰酸酯3173-53-30.05±0.01a0.12±0.08a0.08±0.02a0.02±0.01b0.01±0c0.03±0a0.14±0.07a0.09±0.03a0.06±0.01a
9甲基丙烯酸甲酯80-62-60.06±0.03a0.06±0.04a
10甲酸苄酯104-57-40.02±0b0.01±0c0.03±0a
11邻氨基苯甲酸甲酯134-20-31.56±0.19b1.69±0.07b2.13±0.32a2.14±0.99a2.8±0.53a3.87±0.93a
12邻苯二甲酸二乙酯84-66-25.44±0.8a2.61±4.02a5.2±0.4a4.11±0.28a0.11±0.08c0.97±0.04b15.61±4.03a13.32±6.08a9.05±0.48a
13肉豆蔻酸甲酯124-10-70.04±0.01a0.06±0.02a
14顺-3-己烯基丁酯16491-36-41.02±0.06a0.39±0.01c0.75±0.02b0.5±0.14ab0.29±0.1b0.76±0.15a
15顺-3-己烯酸顺-3-己烯酯61444-38-00.04±0.01b0.1±0.02a0.05±0b
16碳酸二乙酯105-58-80.02±0.02b4.75±3.2a0.35±0.21b
17乙酸苄酯140-11-430.03±5.82a21.83±6.61ab19.05±1.42b32.9±2.58a26.3±1.16b25.95±0.61b23.68±3.2a22.77±7.89a25.24±1.82a
18乙酸己酯142-92-70.01±0.01a0.04±0.03a0.04±0.01a
19乙酸异戊酯123-92-20.02±0a0.04±0.02a
20棕榈酸甲酯112-39-00.3±0.09a0.03±0.01b0.43±0.19a0.4±0.03a0.01±0.01b0.04±0.04b0.52±0.04a0.42±0.14a1.05±0.63a
21丁酸-(E)-3-己烯酯53398-84-80.74±0.17a0.49±0.07b0.47±0.06b
22(Z)-2-己烯乙酸酯56922-75-90.1±0.03a0.41±0.27a0.22±0.06a
23反式-4-己烯-1-醇乙酸酯0-00-013.96±1.86a15.47±8.14a18.51±1.24a7.93±0.82c11.86±0.69a9.93±0.15b8.78±1.11b18.94±4.14a13.27±2.3b
244-己烯酸甲酯2396-79-40.05±0.03a0.04±0.01a
252-甲基-2-丁烯-1-醇乙酸酯33425-30-80.13±0.02a0.09±0.02b0.06±0b0.05±0a0.19±0.15a0.12±0.02a
26碳酸十三烷基乙烯酯0-00-00.01±0a0.01±0a
27二乙基丙二酸庚基四氢糠基酯0-00-00.02±0a0.01±0b0.02±0a
28间甲基苯甲酸-2-乙基己酯16397-66-30.01±0a0.02±0.01a
酯类63.73±7.58a54.42±0.96b50.3±1.18b64.53±2.35a56.17±2.24b45.67±0.68c52.61±2.06a60.24±10.18a56±3.04a
292-甲基丁醇137-32-60.02±0.01b0.15±0.02a0.03±0b0.1±0.01a0.02±0b
302-乙基己醇104-76-70.48±0.2a0.21±0.1a0.24±0.13a
313-甲基-2-丁烯-1-醇556-82-10.02±0.01a0.27±0.24a0.01±0a
323-甲基-3-丁烯-1-醇763-32-60.02±0.01b0.06±0.04ab0.1±0.02a0.01±0
336-甲基-3-庚醇18720-66-60.01±0.01a0.06±0.08a0.04±0.02a
34苯甲醇100-51-63.76±0.96b2.57±0.68b8.47±0.24a7.23±0.51c11.56±0.69b14.43±0.15a3.54±0.77a4.11±1.15a5.18±0.71a
35反式-3-己烯-1-醇928-97-20.01±0b0.02±0.01b11.88±2.1a2.23±0.13c6.64±0.52b8.65±0.44a3.73±0.98a8.32±4.8a5.47±1.4a
36芳樟醇78-70-64.79±2.34a8.57±2.4a6.89±0.37a8.8±2.64a1.33±0.08b7.67±0.32a8.41±1.75a6.75±2.09a5.63±1.51a
37顺-Α,Α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇5989-33-30.03±0.02a0.02±0a0.04±0.01a
38叶醇928-96-13.06±1.12b8.78±3.97a0.05±0.02b0.03±0.01a0.12±0.09a0.05±0.01a
39异戊醇123-51-30.01±0b0.09±0.04a0.06±0.03ab0.01±0c0.09±0.01a0.03±0b0.1±0.06a0.28±0.23a0.1±0.03a
40正丁醇71-36-30.27±0.08b1.73±0.33a0.27±0.09b0.12±0.01b0.58±0.03a0.13±0.02b0.54±0.24a0.28±0.15ab0.11±0.07b
41正戊醇71-41-00.02±0.01
42(2E,4S,7E)-4-异丙基-1,7-二甲基环癸二烯-2,7-醇198991-79-60.04±0.02b0.23±0.08a0.17±0.08a0.12±0.09a
43氧化芳樟醇(呋喃型)34995-77-20.41±0.06a0.45±0.04a0.41±0.12a
醇类12.01±3.55b22.26±7.34a27.78±1.82a18.43±3.07b20.3±0.76b30.93±0.42a17.49±0.9a20.81±5.05a17.35±0.37a
44(+)-柠檬烯5989-27-50.65±0.18a1.26±1.22a0.13±0.01a0.12±0.03a0.12±0.01a0.69±0.58a0.29±0.15a0.29±0.22a
45(Z)-3,7-二甲基-1,3,6-十八烷三烯3338-55-40.43±0.07a0.49±0.05a0.28±0.06b0.4±0.07b1.89±0.71a0.95±0.05b
46α-石竹烯6753-98-60.05±0.02a0.15±0.1a0.12±0.09a
47β-榄香烯515-13-90.02±0.01ab0.04±0.02a0.03±0b0.03±0a0.01±0c0.04±0.02a0.02±0.02a0.03±0.02a
48反式石竹烯87-44-50.05±0b0.1±0.01a0.04±0.03b
49α-法呢烯502-61-41.82±0.53b7.68±4.03a1.79±2.05b1.2±0.07b2.97±0.7a4.87±1.46a1.41±1.65b3.4±0.98ab
50萜品油烯586-62-90.02±0b0.03±0a0.02±0c
51月桂烯123-35-30.34±0.02a0.22±0.01b0.21±0.01b0.09±0.04a0.27±0.15a0.22±0.14a
52(-)-大牻牛儿烯D317819-80-00.01±0a0.05±0.04a0.04±0.02a0.01±0c0.03±0b0.05±0.01a
53(E)-4,8-二甲基-1,3,7-壬三烯19945-61-00.11±0.02a0.06±0.02b0.09±0.02a0.06±0b0.04±0b
54(E)-α-香柠檬烯13474-59-40.01±0b0.04±0.01a0.03±0.01a0.01±0.01a0.04±0.02a
55顺式-芳樟醇氧化物(吡喃型)39028-58-50.04±0a0.04±0.01a0.04±0.01a
56(R)-γ-杜松烯39029-41-90.03±0b0.11±0.04a0.05±0b0.13±0.09a0.08±0.05a0.1±0.06a
57(1Z,4Z,7Z)-1,5,9,9-四甲基环十一碳-1,4,7-三烯0-00-00.07±0.004b0.12±0.01a0.12±0.08a0.04±0.03a0.1±0.06a
58α-杜松烯24406-05-10.01±0b0.01±0a0.01±0b0.05±0.02a0.07±0.11a0.02±0.01a
59双环吉玛烯24703-35-30.02±0b0.02±0b1.22±0.54a
60顺式-愈创木-3,5-二烯0-00-00.01±0a0.01±0a
61γ-缪罗烯30021-74-00.02±0.010.03±0.02a0.01±0a0.01±0.01a
62大香叶烯D23986-74-50.14±0.07ab0.23±0.12a0.03±0.01b0.21±0.01a0.21±0.02a0.08±0b0.26±0.19a0.16±0.17a0.25±0.19a
萜烯类3.21±0.84b9.91±3.39a2.31±2.02b2.2±0.07b4.09±0.85a1.85±0.55b6.75±1.38a4.31±1.9a5.45±0.97a
633-甲基己烷589-34-40.02±0.01b0.19±0.01a0.22±0.09a0.14±0.04a0.18±0.28a0.4±0.5a
643-甲基十七烷6418-44-60.01±0a0.02±0.01a
65二十烷112-95-80.01±0b0.02±0a0.14±0.01a0.14±0.07a
66二十一烷629-94-70.01±0b0.1±0.05a0.03±0.02b0.19±0.01a0.15±0.12a0.3±0.03a
67正六十烷7667-80-30.01±0a0.07±0.07a0.01±0.01a
68正十九烷629-92-50.02±0c0.18±0.01a0.13±0.03b
69正十七烷629-78-70.02±0.01a0.02±0.01a0.03±0.01a
70正十四烷629-59-40.04±0.01b0.19±0.1a0.15±0.03ab0.05±0.02a0.02±0.01a0.04±0.01a
71正五十四烷5856-66-60.01±0a0.01±0a
722,6,10,15-四甲基十七烷54833-48-60.08±0.04a0.13±0.04a
732-甲基二十六烷1561-02-00.03±0.020.02±0.005a0.05±0.09a0.03±0.02a
烷烃类0.07±0.01c0.35±0.03a0.17±0.01b0.05±0.01b0.37±0.02a0.35±0.06a0.56±0.05a0.52±0.45a1.07±0.52a
74环己酮108-94-10.01±0.01a0.21±0.12a0.24±0.29a0.01±0b0.02±0a0.04±0.02a0.03±0.02a0.02±0.01a
75异佛尔酮78-59-10.02±0c0.04±0b0.11±0.01a
酮类0.01±0.01a0.21±0.12a0.24±0.29a0.03±0b0.04±0b0.13±0.01a0.04±0.02a0.03±0.02a0.02±0.01a
762,5-二叔丁基酚5875-45-60.01±0a0.01±0a
772,6-二叔丁基苯酚128-39-20.02±0.02a0.01±0a
酚类0±00±00±00.01±0a0.01±0a0±0b0.02±0.02a0±0a0.01±0a
78膦酸33795-18-51.17±1.21a0.6±0.51a
79邻苯二甲酸84-74-20.09±0.06a0.51±0.69a0.1±0.02b0.11±0.1a0.03±0.02c0.28±0.08a0.35±0.48a0.19±0.11a
酸类0.09±0.06a0±0a0.51±0.69a0.1±0.02a0.11±0.1a0.03±0.02a0.28±0.08b1.51±0.93a0.79±0.4ab
802-乙基丁醛97-96-10.04±0a0.04±0.01a0.02±0b
81苯甲醛100-52-70.07±0.03b0.22±0.04a0.05±0.01c0.19±0.03a0.12±0.01b
82正己醛66-25-10.01±0c0.06±0a0.02±0b0.04±0.03a0.01±0.01a0.02±0.01a
8313-异丙基弥罗松酚-8,11,13-三烯-19-醛24035-50-50.01±0
醛类0.07±0.03b0±0c0.22±0.04a0.06±0.01c0.26±0.04a0.14±0.01b0.09±0.04a0.06±0.02a0.04±0.02a
841,2-二氯丙烷78-87-50.01±0a0.01±0a
85六氟-1,1,3,4-四氯丁烷423-38-10.03±0.01a0.03±0.01a0.01±0b0.01±0.002a0.01±0.001a0.001+0.0004b0.08±0.01a0.09±0.15a0.05±0.003a
861,1,2,3,4,5-六氯-1,2,3,4,5,5-六氟戊烷55975-93-40.11±0.03a0.09±0.01a0.09±0.01a
871,1,2,3,4,5,6,6-八氟-1,2,3,4,5,6-六氯己烷307-25-50.03±0.01a0.02±0.01b
卤代烃0.13±0.04a0.11±0.02a0.1±0.02a0.01±0a0.01±0a0±0b0.03±0.01a0.02±0.01b0±0c
881,2,4,5-四异丙苯635-11-00.01±0.01a0.1±0.16a0.01±0.01a
891,3,5-三叔丁基苯1460-02-20.02±0.01a0.05±0.08a
903,4-二乙基联苯61141-66-00.01±0a0.12±0.11a
91对二甲苯106-42-30.09±0.03b0.76±0.43a0.73±0.35ab0.03±0c0.2±0.01a0.14±0b
92甲苯108-88-30.11±0.03c0.75±0.03a0.26±0.06b
93邻二甲苯95-47-60.23±0.07b1.2±0.48a1.17±0.26a0.08±0.01c0.39±0.02a0.36±0.02b0.52±0.45a0.22±0.13a0.24±0.14a
94邻伞花烃527-84-40.01±0b0.07±0.01a0.02±0b
芳香烃0.34±0.1b2.05±0.92a1.96±0.68a0.22±0.02c1.35±0.07a0.76±0.04b0.54±0.44a0.45±0.25a0.25±0.14a
951-乙烯基-1-甲基-2-(1-甲基乙烯基)-4-(1-甲基亚乙基)环己烷-490377.000.01±0b0.03±0a0.01±0c
96环庚三烯544-25-20.08±0.05b0.84±0.53a0.34±0.12ab
环状烃0.08±0.05b0.84±0.53a0.34±0.12ab0.01±0b0.03±0a0.01±0c0±00±00±0
97丙二醇甲醚107-98-211.3±6.49a6.37±2.34a5.32±0.71a0.16±0.05c1.39±0.06b3.11±0.74a13.3±4.59a3.58±4.83b3.56±4.17b
98乙二醇丁醚111-76-20.07±0.04a0.44±0.38a
醚类11.37±6.52a6.37±2.34a5.76±0.34a0.16±0.05c1.39±0.06b3.11±0.74a13.3±4.59a3.58±4.83b3.56±4.17b
991,2,3-三甲基-4-[(E)-丙-1-烯基]萘26137-53-10.002±0.0005a0.003±0.002a0.07±0.11a
1002-甲基丁腈18936-17-90.04±0.02b0.14±0.07a0.06±0.01a0.05±0b0.31±0.11ab0.67±0.37a0.03±0.01b
101甲氧基苯基肟0-00-00.24±0.08b0.22±0.01b0.82±0.01a1.27±1.01a1.50±1.51a3.06±1.14a
102吲哚120-72-94.08±1.56a0.23±0.13b4.84±1.09a8.38±0.68b7.51±0.46b10.62±0.45a3.88±2a3.36±1.12a6.39±1.94a
其他类4.12±1.54a0.36±0.19b4.84±1.09a8.68±0.67b7.77±0.44b11.45±0.46a5.45±0.92b5.53±2.47b9.48±0.87a
总和100100100100100100100100100
), ArticleFig(id=1261336342445809906, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=表4, caption=

采后不同环境温度处理的茉莉花挥发性物质相对含量

, figureFileSmall=null, figureFileBig=null, tableContent=
序号挥发性物质CAS号相对含量(%)
虎爪状全开放衰败期
29 ℃35 ℃41 ℃29 ℃35 ℃41 ℃29 ℃35 ℃41 ℃
注:“−”代表未检出。
1苯甲酸叶醇酯25152-85-60.29±0.17b2.25±2.26a0.43±0.02b0.72±0.04a0.01±0.001c1.24±0.80a1.01±0.78a1.43±0.86a
2丁二酸二乙酯123-25-11.08±0.23a2.55±1.75a2.07±1.73a0.92±0.06a0.87±0.06a0.1±0.01b0.57±0.07b1.46±0.17a
3水杨酸甲酯119-36-84.76±0.58ab3.14±1.77b5.46±0.34a5.08±0.37b7.37±0.42a5.58±0.21b0.94±0.41c1.78±0.26b3.02±0.32a
42-甲基丁酸甲酯868-57-50.08±0.04b0.21±0.05a0.15±0.05ab
5苯甲酸2-乙基己酯5444-75-70.02±0a0.01±0.01a0.12±0.2a0.02±0b0.04±0a0.05±0.01a0.27±0.45a0.05±0.02a
6苯甲酸甲酯93-58-311.6±2.24a4.1±2.96b3.77±0.32b15.44±0.91a14.67±3.62a5.6±0.14b0.96±0.6b0.66±0.23b2.18±0.69a
7丙烯酸异辛酯(2-EHA)103-11-70.02±0a0.01±0.01b
8环己基异氰酸酯3173-53-30.05±0.01a0.12±0.08a0.08±0.02a0.02±0.01b0.01±0c0.03±0a0.14±0.07a0.09±0.03a0.06±0.01a
9甲基丙烯酸甲酯80-62-60.06±0.03a0.06±0.04a
10甲酸苄酯104-57-40.02±0b0.01±0c0.03±0a
11邻氨基苯甲酸甲酯134-20-31.56±0.19b1.69±0.07b2.13±0.32a2.14±0.99a2.8±0.53a3.87±0.93a
12邻苯二甲酸二乙酯84-66-25.44±0.8a2.61±4.02a5.2±0.4a4.11±0.28a0.11±0.08c0.97±0.04b15.61±4.03a13.32±6.08a9.05±0.48a
13肉豆蔻酸甲酯124-10-70.04±0.01a0.06±0.02a
14顺-3-己烯基丁酯16491-36-41.02±0.06a0.39±0.01c0.75±0.02b0.5±0.14ab0.29±0.1b0.76±0.15a
15顺-3-己烯酸顺-3-己烯酯61444-38-00.04±0.01b0.1±0.02a0.05±0b
16碳酸二乙酯105-58-80.02±0.02b4.75±3.2a0.35±0.21b
17乙酸苄酯140-11-430.03±5.82a21.83±6.61ab19.05±1.42b32.9±2.58a26.3±1.16b25.95±0.61b23.68±3.2a22.77±7.89a25.24±1.82a
18乙酸己酯142-92-70.01±0.01a0.04±0.03a0.04±0.01a
19乙酸异戊酯123-92-20.02±0a0.04±0.02a
20棕榈酸甲酯112-39-00.3±0.09a0.03±0.01b0.43±0.19a0.4±0.03a0.01±0.01b0.04±0.04b0.52±0.04a0.42±0.14a1.05±0.63a
21丁酸-(E)-3-己烯酯53398-84-80.74±0.17a0.49±0.07b0.47±0.06b
22(Z)-2-己烯乙酸酯56922-75-90.1±0.03a0.41±0.27a0.22±0.06a
23反式-4-己烯-1-醇乙酸酯0-00-013.96±1.86a15.47±8.14a18.51±1.24a7.93±0.82c11.86±0.69a9.93±0.15b8.78±1.11b18.94±4.14a13.27±2.3b
244-己烯酸甲酯2396-79-40.05±0.03a0.04±0.01a
252-甲基-2-丁烯-1-醇乙酸酯33425-30-80.13±0.02a0.09±0.02b0.06±0b0.05±0a0.19±0.15a0.12±0.02a
26碳酸十三烷基乙烯酯0-00-00.01±0a0.01±0a
27二乙基丙二酸庚基四氢糠基酯0-00-00.02±0a0.01±0b0.02±0a
28间甲基苯甲酸-2-乙基己酯16397-66-30.01±0a0.02±0.01a
酯类63.73±7.58a54.42±0.96b50.3±1.18b64.53±2.35a56.17±2.24b45.67±0.68c52.61±2.06a60.24±10.18a56±3.04a
292-甲基丁醇137-32-60.02±0.01b0.15±0.02a0.03±0b0.1±0.01a0.02±0b
302-乙基己醇104-76-70.48±0.2a0.21±0.1a0.24±0.13a
313-甲基-2-丁烯-1-醇556-82-10.02±0.01a0.27±0.24a0.01±0a
323-甲基-3-丁烯-1-醇763-32-60.02±0.01b0.06±0.04ab0.1±0.02a0.01±0
336-甲基-3-庚醇18720-66-60.01±0.01a0.06±0.08a0.04±0.02a
34苯甲醇100-51-63.76±0.96b2.57±0.68b8.47±0.24a7.23±0.51c11.56±0.69b14.43±0.15a3.54±0.77a4.11±1.15a5.18±0.71a
35反式-3-己烯-1-醇928-97-20.01±0b0.02±0.01b11.88±2.1a2.23±0.13c6.64±0.52b8.65±0.44a3.73±0.98a8.32±4.8a5.47±1.4a
36芳樟醇78-70-64.79±2.34a8.57±2.4a6.89±0.37a8.8±2.64a1.33±0.08b7.67±0.32a8.41±1.75a6.75±2.09a5.63±1.51a
37顺-Α,Α-5-三甲基-5-乙烯基四氢化呋喃-2-甲醇5989-33-30.03±0.02a0.02±0a0.04±0.01a
38叶醇928-96-13.06±1.12b8.78±3.97a0.05±0.02b0.03±0.01a0.12±0.09a0.05±0.01a
39异戊醇123-51-30.01±0b0.09±0.04a0.06±0.03ab0.01±0c0.09±0.01a0.03±0b0.1±0.06a0.28±0.23a0.1±0.03a
40正丁醇71-36-30.27±0.08b1.73±0.33a0.27±0.09b0.12±0.01b0.58±0.03a0.13±0.02b0.54±0.24a0.28±0.15ab0.11±0.07b
41正戊醇71-41-00.02±0.01
42(2E,4S,7E)-4-异丙基-1,7-二甲基环癸二烯-2,7-醇198991-79-60.04±0.02b0.23±0.08a0.17±0.08a0.12±0.09a
43氧化芳樟醇(呋喃型)34995-77-20.41±0.06a0.45±0.04a0.41±0.12a
醇类12.01±3.55b22.26±7.34a27.78±1.82a18.43±3.07b20.3±0.76b30.93±0.42a17.49±0.9a20.81±5.05a17.35±0.37a
44(+)-柠檬烯5989-27-50.65±0.18a1.26±1.22a0.13±0.01a0.12±0.03a0.12±0.01a0.69±0.58a0.29±0.15a0.29±0.22a
45(Z)-3,7-二甲基-1,3,6-十八烷三烯3338-55-40.43±0.07a0.49±0.05a0.28±0.06b0.4±0.07b1.89±0.71a0.95±0.05b
46α-石竹烯6753-98-60.05±0.02a0.15±0.1a0.12±0.09a
47β-榄香烯515-13-90.02±0.01ab0.04±0.02a0.03±0b0.03±0a0.01±0c0.04±0.02a0.02±0.02a0.03±0.02a
48反式石竹烯87-44-50.05±0b0.1±0.01a0.04±0.03b
49α-法呢烯502-61-41.82±0.53b7.68±4.03a1.79±2.05b1.2±0.07b2.97±0.7a4.87±1.46a1.41±1.65b3.4±0.98ab
50萜品油烯586-62-90.02±0b0.03±0a0.02±0c
51月桂烯123-35-30.34±0.02a0.22±0.01b0.21±0.01b0.09±0.04a0.27±0.15a0.22±0.14a
52(-)-大牻牛儿烯D317819-80-00.01±0a0.05±0.04a0.04±0.02a0.01±0c0.03±0b0.05±0.01a
53(E)-4,8-二甲基-1,3,7-壬三烯19945-61-00.11±0.02a0.06±0.02b0.09±0.02a0.06±0b0.04±0b
54(E)-α-香柠檬烯13474-59-40.01±0b0.04±0.01a0.03±0.01a0.01±0.01a0.04±0.02a
55顺式-芳樟醇氧化物(吡喃型)39028-58-50.04±0a0.04±0.01a0.04±0.01a
56(R)-γ-杜松烯39029-41-90.03±0b0.11±0.04a0.05±0b0.13±0.09a0.08±0.05a0.1±0.06a
57(1Z,4Z,7Z)-1,5,9,9-四甲基环十一碳-1,4,7-三烯0-00-00.07±0.004b0.12±0.01a0.12±0.08a0.04±0.03a0.1±0.06a
58α-杜松烯24406-05-10.01±0b0.01±0a0.01±0b0.05±0.02a0.07±0.11a0.02±0.01a
59双环吉玛烯24703-35-30.02±0b0.02±0b1.22±0.54a
60顺式-愈创木-3,5-二烯0-00-00.01±0a0.01±0a
61γ-缪罗烯30021-74-00.02±0.010.03±0.02a0.01±0a0.01±0.01a
62大香叶烯D23986-74-50.14±0.07ab0.23±0.12a0.03±0.01b0.21±0.01a0.21±0.02a0.08±0b0.26±0.19a0.16±0.17a0.25±0.19a
萜烯类3.21±0.84b9.91±3.39a2.31±2.02b2.2±0.07b4.09±0.85a1.85±0.55b6.75±1.38a4.31±1.9a5.45±0.97a
633-甲基己烷589-34-40.02±0.01b0.19±0.01a0.22±0.09a0.14±0.04a0.18±0.28a0.4±0.5a
643-甲基十七烷6418-44-60.01±0a0.02±0.01a
65二十烷112-95-80.01±0b0.02±0a0.14±0.01a0.14±0.07a
66二十一烷629-94-70.01±0b0.1±0.05a0.03±0.02b0.19±0.01a0.15±0.12a0.3±0.03a
67正六十烷7667-80-30.01±0a0.07±0.07a0.01±0.01a
68正十九烷629-92-50.02±0c0.18±0.01a0.13±0.03b
69正十七烷629-78-70.02±0.01a0.02±0.01a0.03±0.01a
70正十四烷629-59-40.04±0.01b0.19±0.1a0.15±0.03ab0.05±0.02a0.02±0.01a0.04±0.01a
71正五十四烷5856-66-60.01±0a0.01±0a
722,6,10,15-四甲基十七烷54833-48-60.08±0.04a0.13±0.04a
732-甲基二十六烷1561-02-00.03±0.020.02±0.005a0.05±0.09a0.03±0.02a
烷烃类0.07±0.01c0.35±0.03a0.17±0.01b0.05±0.01b0.37±0.02a0.35±0.06a0.56±0.05a0.52±0.45a1.07±0.52a
74环己酮108-94-10.01±0.01a0.21±0.12a0.24±0.29a0.01±0b0.02±0a0.04±0.02a0.03±0.02a0.02±0.01a
75异佛尔酮78-59-10.02±0c0.04±0b0.11±0.01a
酮类0.01±0.01a0.21±0.12a0.24±0.29a0.03±0b0.04±0b0.13±0.01a0.04±0.02a0.03±0.02a0.02±0.01a
762,5-二叔丁基酚5875-45-60.01±0a0.01±0a
772,6-二叔丁基苯酚128-39-20.02±0.02a0.01±0a
酚类0±00±00±00.01±0a0.01±0a0±0b0.02±0.02a0±0a0.01±0a
78膦酸33795-18-51.17±1.21a0.6±0.51a
79邻苯二甲酸84-74-20.09±0.06a0.51±0.69a0.1±0.02b0.11±0.1a0.03±0.02c0.28±0.08a0.35±0.48a0.19±0.11a
酸类0.09±0.06a0±0a0.51±0.69a0.1±0.02a0.11±0.1a0.03±0.02a0.28±0.08b1.51±0.93a0.79±0.4ab
802-乙基丁醛97-96-10.04±0a0.04±0.01a0.02±0b
81苯甲醛100-52-70.07±0.03b0.22±0.04a0.05±0.01c0.19±0.03a0.12±0.01b
82正己醛66-25-10.01±0c0.06±0a0.02±0b0.04±0.03a0.01±0.01a0.02±0.01a
8313-异丙基弥罗松酚-8,11,13-三烯-19-醛24035-50-50.01±0
醛类0.07±0.03b0±0c0.22±0.04a0.06±0.01c0.26±0.04a0.14±0.01b0.09±0.04a0.06±0.02a0.04±0.02a
841,2-二氯丙烷78-87-50.01±0a0.01±0a
85六氟-1,1,3,4-四氯丁烷423-38-10.03±0.01a0.03±0.01a0.01±0b0.01±0.002a0.01±0.001a0.001+0.0004b0.08±0.01a0.09±0.15a0.05±0.003a
861,1,2,3,4,5-六氯-1,2,3,4,5,5-六氟戊烷55975-93-40.11±0.03a0.09±0.01a0.09±0.01a
871,1,2,3,4,5,6,6-八氟-1,2,3,4,5,6-六氯己烷307-25-50.03±0.01a0.02±0.01b
卤代烃0.13±0.04a0.11±0.02a0.1±0.02a0.01±0a0.01±0a0±0b0.03±0.01a0.02±0.01b0±0c
881,2,4,5-四异丙苯635-11-00.01±0.01a0.1±0.16a0.01±0.01a
891,3,5-三叔丁基苯1460-02-20.02±0.01a0.05±0.08a
903,4-二乙基联苯61141-66-00.01±0a0.12±0.11a
91对二甲苯106-42-30.09±0.03b0.76±0.43a0.73±0.35ab0.03±0c0.2±0.01a0.14±0b
92甲苯108-88-30.11±0.03c0.75±0.03a0.26±0.06b
93邻二甲苯95-47-60.23±0.07b1.2±0.48a1.17±0.26a0.08±0.01c0.39±0.02a0.36±0.02b0.52±0.45a0.22±0.13a0.24±0.14a
94邻伞花烃527-84-40.01±0b0.07±0.01a0.02±0b
芳香烃0.34±0.1b2.05±0.92a1.96±0.68a0.22±0.02c1.35±0.07a0.76±0.04b0.54±0.44a0.45±0.25a0.25±0.14a
951-乙烯基-1-甲基-2-(1-甲基乙烯基)-4-(1-甲基亚乙基)环己烷-490377.000.01±0b0.03±0a0.01±0c
96环庚三烯544-25-20.08±0.05b0.84±0.53a0.34±0.12ab
环状烃0.08±0.05b0.84±0.53a0.34±0.12ab0.01±0b0.03±0a0.01±0c0±00±00±0
97丙二醇甲醚107-98-211.3±6.49a6.37±2.34a5.32±0.71a0.16±0.05c1.39±0.06b3.11±0.74a13.3±4.59a3.58±4.83b3.56±4.17b
98乙二醇丁醚111-76-20.07±0.04a0.44±0.38a
醚类11.37±6.52a6.37±2.34a5.76±0.34a0.16±0.05c1.39±0.06b3.11±0.74a13.3±4.59a3.58±4.83b3.56±4.17b
991,2,3-三甲基-4-[(E)-丙-1-烯基]萘26137-53-10.002±0.0005a0.003±0.002a0.07±0.11a
1002-甲基丁腈18936-17-90.04±0.02b0.14±0.07a0.06±0.01a0.05±0b0.31±0.11ab0.67±0.37a0.03±0.01b
101甲氧基苯基肟0-00-00.24±0.08b0.22±0.01b0.82±0.01a1.27±1.01a1.50±1.51a3.06±1.14a
102吲哚120-72-94.08±1.56a0.23±0.13b4.84±1.09a8.38±0.68b7.51±0.46b10.62±0.45a3.88±2a3.36±1.12a6.39±1.94a
其他类4.12±1.54a0.36±0.19b4.84±1.09a8.68±0.67b7.77±0.44b11.45±0.46a5.45±0.92b5.53±2.47b9.48±0.87a
总和100100100100100100100100100
), ArticleFig(id=1261336344165474554, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=EN, label=Table 5, caption=

Analysis of key aroma components of jasmine at different postharvest ambient temperatures

, figureFileSmall=null, figureFileBig=null, tableContent=
开放状态香气成分VIP值阈值[4347](µg/L)ROAV香气描述
29 ℃35 ℃41 ℃
注:“−”表示无法计算其ROAV值;香气描述根据风味成分库确定(https://www.femaflavor.org)。
虎爪状乙酸苄酯2.5327013.935.666.14果香
苯甲酸甲酯2.227319.893.944.49香草、生菜、西梅、紫罗兰
叶醇2.121329.5047.270.37青草、青味水果、绿叶、草本植物、未成熟的香蕉
α-法呢烯1.87872.626.181.79水煮蔬菜、花香、木香
苯甲醇1.781004.711.807.37煮樱桃、苔藓、烤面包、玫瑰花
芳樟醇1.476100100100香菜、花香、薰衣草、柠檬、玫瑰
水杨酸甲酯1.114014.905.4911.89甜香、薄荷香、清凉感、果香、花香
全开放苯甲酸甲酯3.057314.4239.356.00香草、生菜、西梅、紫罗兰
芳樟醇2.75610043.26100香菜、花香、薰衣草、柠檬、玫瑰
苯甲醇2.391004.9322.6411.29煮樱桃、苔藓、烤面包、玫瑰花
乙酸苄酯2.392708.3119.077.52果香
反式-3-己烯-1-醇2.271311.6910052.09青味
吲哚1.661404.0810.505.94花香、烧焦、樟脑丸
α-法呢烯1.63870.946.68水煮蔬菜、花香、木香
水杨酸甲酯1.49408.6636.0610.91甜香、薄荷香、清凉感、果香、花香
衰败期反式-3-己烯-1-醇2.151320.4956.8732.67青味
乙酸苄酯2.052706.267.497.25果香
吲哚1.941401.982.143.54花香、烧焦、樟脑丸
α-法呢烯1.85874.001.443.03水煮蔬菜、花香、木香
芳樟醇1.66610010072.80香菜、花香、薰衣草、柠檬、玫瑰
水杨酸甲酯1.52401.673.955.86甜香、薄荷香、清凉感、果香、花香
苯甲酸甲酯1.40730.940.802.32香草、生菜、西梅、紫罗兰
邻氨基苯甲酸甲酯1.34350.8982.90100花朵、蜂蜜、桃子
苯甲醇1.331002.533.654.02煮樱桃、苔藓、烤面包、玫瑰花
), ArticleFig(id=1261336344350023934, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1261336280399471296, language=CN, label=表5, caption=

采后不同环境温度处理的茉莉花关键香气成分分析

, figureFileSmall=null, figureFileBig=null, tableContent=
开放状态香气成分VIP值阈值[4347](µg/L)ROAV香气描述
29 ℃35 ℃41 ℃
注:“−”表示无法计算其ROAV值;香气描述根据风味成分库确定(https://www.femaflavor.org)。
虎爪状乙酸苄酯2.5327013.935.666.14果香
苯甲酸甲酯2.227319.893.944.49香草、生菜、西梅、紫罗兰
叶醇2.121329.5047.270.37青草、青味水果、绿叶、草本植物、未成熟的香蕉
α-法呢烯1.87872.626.181.79水煮蔬菜、花香、木香
苯甲醇1.781004.711.807.37煮樱桃、苔藓、烤面包、玫瑰花
芳樟醇1.476100100100香菜、花香、薰衣草、柠檬、玫瑰
水杨酸甲酯1.114014.905.4911.89甜香、薄荷香、清凉感、果香、花香
全开放苯甲酸甲酯3.057314.4239.356.00香草、生菜、西梅、紫罗兰
芳樟醇2.75610043.26100香菜、花香、薰衣草、柠檬、玫瑰
苯甲醇2.391004.9322.6411.29煮樱桃、苔藓、烤面包、玫瑰花
乙酸苄酯2.392708.3119.077.52果香
反式-3-己烯-1-醇2.271311.6910052.09青味
吲哚1.661404.0810.505.94花香、烧焦、樟脑丸
α-法呢烯1.63870.946.68水煮蔬菜、花香、木香
水杨酸甲酯1.49408.6636.0610.91甜香、薄荷香、清凉感、果香、花香
衰败期反式-3-己烯-1-醇2.151320.4956.8732.67青味
乙酸苄酯2.052706.267.497.25果香
吲哚1.941401.982.143.54花香、烧焦、樟脑丸
α-法呢烯1.85874.001.443.03水煮蔬菜、花香、木香
芳樟醇1.66610010072.80香菜、花香、薰衣草、柠檬、玫瑰
水杨酸甲酯1.52401.673.955.86甜香、薄荷香、清凉感、果香、花香
苯甲酸甲酯1.40730.940.802.32香草、生菜、西梅、紫罗兰
邻氨基苯甲酸甲酯1.34350.8982.90100花朵、蜂蜜、桃子
苯甲醇1.331002.533.654.02煮樱桃、苔藓、烤面包、玫瑰花
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采后环境温度对茉莉花物理特性及挥发性物质的影响
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吴俊阳 1, 2 , 叶淑萍 1, 3 , 赵嘉科 1 , 张芳婷 1 , 孔维艺 1 , 田维素 1 , 潘冠均 1 , 王金源 1 , 林宏政 1, 2 , 黄翔翔 1, 3 , 张芬 *, 4 , 郝志龙 *, 1, 2
食品工业科技 | 研究与探讨 2026,47(9): 71-84
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食品工业科技 | 研究与探讨 2026, 47(9): 71-84
采后环境温度对茉莉花物理特性及挥发性物质的影响
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吴俊阳1, 2 , 叶淑萍1, 3, 赵嘉科1, 张芳婷1, 孔维艺1, 田维素1, 潘冠均1, 王金源1, 林宏政1, 2, 黄翔翔1, 3, 张芬*, 4 , 郝志龙*, 1, 2
作者信息
  • 1.福建农林大学园艺学院,茶学福建省高校重点实验室,福建福州 350002
  • 2.福建省 6·18协同创新院茶产业分院,福建福州 350002
  • 3.福州市茉莉花茶行业技术创新中心,福建福州 350002
  • 4.广西壮族自治区亚热带作物研究所,广西南宁 530001
  • 吴俊阳(2001−),女,硕士研究生,研究方向:茶叶智慧生产与加工工程,E-mail:

通讯作者:

张芬(1985−),女,硕士,高级工程师,研究方向:茶叶加工,E-mail:
郝志龙(1979−),男,博士,副教授,研究方向:茶叶加工工程与装备,E-mail:
Effects of the Postharvest Ambient Temperature on the Physical Characteristics and Volatile Components of Jasmine Flowers
Junyang WU1, 2 , Shuping YE1, 3, Jiake ZHAO1, Fangting ZHANG1, Weiyi KONG1, Weisu TIAN1, Guanjun PAN1, Jinyuan WANG1, Hongzheng LIN1, 2, Xiangxiang HUANG1, 3, Fen ZHANG*, 4 , Zhilong HAO*, 1, 2
Affiliations
  • 1.Key Laboratory of Tea Learning University in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • 2.Tea Industry Branch of 6·18 Collaborative Innovation Institute in Fujian Province, Fuzhou 350002, China
  • 3.Jasmine Tea Industry Technology Innovation Center of Fuzhou, Fuzhou 350002, China
  • 4.Guangxi Subtropical Crops Research Institute, Nanning 530001, China
出版时间: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025030325
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为探究采后环境温度对茉莉花物理特性和挥发性物质的影响,本研究以双瓣茉莉花蕾为实验材料,对采后不同环境温度(29±2、35±2、41±2 ℃,85%±3%)处理的茉莉花物理特性(容重、含水率、花温、堆温、CO2浓度和O2浓度)进行测定,采用自动热脱附-气相色谱-质谱联用仪(Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry,ATD-GC-MS)对采后不同环境温度处理的茉莉花挥发性物质进行分析。结果表明,采后环境温度29 ℃处理的茉莉花生理活动受到抑制,开放进程延缓;采后环境温度35 ℃处理更有利于茉莉花释香。采后环境温度35 ℃处理的茉莉花开放程度最大,开放状态最好,开放进程加快。鲜花感官评价结果表明,采后环境温度35 ℃处理的茉莉花香气浓郁,花色洁白。从采后不同环境温度处理的茉莉花中共鉴定出102种挥发性物质,包括28种酯类、19种萜烯类、15种醇类、11种烷烃类、7种芳香烃类、4种卤代烃类、4种醛类、2种环状烃类、2种醚类、2种酮类、2种酚类、2种酸类和4种其他类物质。采后环境温度35 ℃处理的茉莉花在虎爪状、全开放和衰败期的部分挥发性物质相对含量都显著高于其他环境温度处理的茉莉花(P<0.05)。其中,具有花香、果香的α-法呢烯、反式石竹烯等萜烯类物质,作为茉莉花“清新花香”的重要物质基础,在采后环境温度35 ℃处理的茉莉花虎爪状和全开放时期相对含量显著高于其他环境温度处理的茉莉花(P<0.05)。因此,采后环境温度35 ℃处理更有利于茉莉花的开放和香气释放。

茉莉花  /  挥发性物质  /  物理特性  /  采后环境温度  /  相对气味活度值

In order to investigate the effects of postharvest ambient temperature on the physical characteristics and volatile components of jasmine flowers, J. sambac 'Shuangban-moli' flowers buds was employed as experimental materials in this study. The physical characteristics of jasmine flowers (bulk density, moisture content, floral temperature, jasmine pile temperature, CO2 concentration, and O2 concentration) were examined under different postharvest ambient temperatures (29±2, 35±2, and 41±2 ℃, humidity: 85%±3%). Automated thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was employed to analyze the volatile components of jasmine flowers under different postharvest ambient temperatures. The results showed that the physiological activities of jasmine flowers were suppressed, and the blooming process was delayed at the postharvest ambient temperature 29 ℃. In contrast, it was more conducive to their fragrance release, and jasmine flowers exhibited the highest degree of blooming, the peak flowering condition, and the faster blooming process at the postharvest ambient temperature 35 ℃. Sensory evaluation also indicated that jasmine flowers had a rich aroma and pure white color at the postharvest ambient temperature 35 ℃. A total of 102 volatile components were identified from jasmine flowers maintained at different postharvest ambient temperatures, including 28 esters, 19 terpenes, 15 alcohols, 11 alkanes, 7 aromatic hydrocarbons, 4 halogenated hydrocarbons, 4 aldehydes, 2 cyclic hydrocarbons (non-aromatic), 2 ethers, 2 ketones, 2 phenols, 2 acids, and 4 other substances. Jasmine flowers exhibited significantly higher relative abundance of some volatile components during the flower starts blooming stage, flower fully blooming stage, and flower starts senescence stage at the postharvest ambient temperature 35 ℃ compared to other temperatures (P<0.05). As the key contributors to the "fresh floral scent" of jasmine flowers, such as α-farnesene and trans-caryophyllene etc terpenes with floral and fruity fragrances had significantly higher relative content during the flower starts blooming stage and flower fully blooming stage at the postharvest ambient temperature 35 ℃ than other temperatures (P<0.05). In summary, it was beneficial for jasmine flower blooming and fragrance release at the postharvest ambient temperature 35 ℃.

jasmine flowers  /  volatile components  /  physical characteristics  /  postharvest ambient temperature  /  relative odor activity value (ROAV)
吴俊阳, 叶淑萍, 赵嘉科, 张芳婷, 孔维艺, 田维素, 潘冠均, 王金源, 林宏政, 黄翔翔, 张芬, 郝志龙. 采后环境温度对茉莉花物理特性及挥发性物质的影响. 食品工业科技, 2026 , 47 (9) : 71 -84 . DOI: 10.13386/j.issn1002-0306.2025030325
Junyang WU, Shuping YE, Jiake ZHAO, Fangting ZHANG, Weiyi KONG, Weisu TIAN, Guanjun PAN, Jinyuan WANG, Hongzheng LIN, Xiangxiang HUANG, Fen ZHANG, Zhilong HAO. Effects of the Postharvest Ambient Temperature on the Physical Characteristics and Volatile Components of Jasmine Flowers[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 71 -84 . DOI: 10.13386/j.issn1002-0306.2025030325
茉莉花(Jasminum sambac (L.) Ait)是木樨科(Oleaceae)素馨属(Jasminum Linn)香料植物,属典型的气质花,因其洁白芬芳的花朵闻名于世,具有不开不香的特点,其特征香气随花蕾的开放而逐步释放出来,被广泛用于食品、日化、工业等行业[12]。其中茉莉花茶是典型的应用茉莉鲜花窨制而成的一种茶产品,茉莉花茶因其具有镇静、抗抑郁、防衰老、降血压、调节心律失常的保健功效,深受消费者喜爱[36]。目前,茉莉花茶主要由双瓣茉莉花窨制而成[7]。茉莉花茶的香气品质与茉莉花释放的挥发性物质直接相关,茉莉花的挥发性物质是茉莉花茶香气的物质基础,茉莉花释放香气的含量与进程是影响茉莉花茶香气品质形成的关键因素之一[8]。因此,研究促进茉莉花香气释放的采后环境条件对提高鲜花利用率和提升茉莉花茶香气品质至关重要。
鲜花处理是将采摘后的茉莉花蕾进行摊放散热和收堆升温交替进行,使花蕾开放呈虎爪状的开放率达80%以上,促进茉莉花开放吐香的过程[9]。鲜花处理主要是促进茉莉花充分开放释香,为花茶加工提供香气来源[10]。茉莉花释放的香气成分和浓度,不仅与品种、生长环境、肥水供给等因素有关,还与茉莉花开放时的环境温度、相对湿度、通气状况、机械胁迫等因素密切相关,其中温度是主要的影响因素[11]。适宜的采后环境条件不仅可以使茉莉花充分开放,还可以提高其香气浓度和质量,为茶坯吸附花香提供优质的香气来源[12]。前人研究认为,采后环境温度30~40 ℃、花堆温度35~38 ℃是茉莉花开放吐香的适宜条件[1316]。目前,关于茉莉花的采后处理已有部分研究,但关于采后环境温度对茉莉花物理特性和挥发性物质影响的研究尚无报道。现有的挥发性物质富集方法包括同时蒸馏和萃取、顶空固相微萃取、固相萃取、加速溶剂萃取等[17]。自动热脱附法作为一种新型的气相色谱的无溶剂萃取技术,具有操作简单、富集率高、重现性好和不使用有机溶剂等优点,也可以更加准确、真实地反映已经挥发出来的物质组成,其富集的挥发性有机物含量远高于固相微萃取[18]。因此,本研究采用自动热脱附-气相色谱-质谱联用仪测定分析茉莉花的挥发性物质。
本研究以采后双瓣茉莉花蕾为实验材料,通过测定采后不同环境温度(29±2、35±2、41±2 ℃,85%±3%)处理的茉莉花物理特性(容重、含水率、花温、堆温、CO2浓度、O2浓度)和挥发性物质,分析采后不同环境温度对茉莉花生命活动和挥发性物质释放的影响。通过ATD-GC-MS测定分析采后不同环境温度处理的茉莉花挥发性物质种类与含量差异,筛选茉莉花释香品质较好、开放时间较长的环境温度,为确定适宜的茉莉花采后处理环境条件,促进茉莉花香气释放,进而提高茉莉花茶香气品质提供参考。
双瓣茉莉花(Jasminum sambac ‘Shuangban-moli’) 采摘标准为大小均匀的茉莉花蕾,于2023年9月晴天午后采摘自福建省福州市闽侯县。
HWS-600Y恒温恒湿箱 宁波科晟实验仪器有限公司;PC-16A水分测定仪、QC-1S大气采样仪 上海浦春计量仪器有限公司;AR8200 CO2气体测定仪、AR8100 O2检测计 希玛仪表公司;COTD A010自动热脱附分析仪 成都科林分析技术有限公司;GCMS-TQ8040气相色谱质谱联用仪 日本岛津公司;聚四氟乙烯管 大金氟化工(中国)有限公司。
采后茉莉花蕾运送至实验室,稳定2 h后进行物理特性(容重、含水率、花温、堆温、CO2浓度、O2浓度)和挥发性物质测定。然后将花蕾分别均匀摊放在设置不同温度(29±2、35±2、41±2 ℃,85%±3%)的恒温恒湿箱中,堆高为10±1 cm进行鲜花处理。本实验参考熊一帆[1]的方法划分茉莉花开放周期,将茉莉花开放过程分为4个时期:花蕾期、虎爪状、全开放和衰败期。分别在花蕾期和采后不同环境温度处理的茉莉花到达虎爪状、全开放和衰败期三个时期时进行物理特性和挥发性物质的测定,并记录茉莉花到达各时期的时间。每个实验重复三次。茉莉花开放时期具体描述如表1所示,开放状态如图1所示。
茉莉花容重的测定:采用量筒法测定茉莉花容重[19]。将茉莉花堆放在容积固定(10 cm×10 cm×10 cm)的玻璃容器中,茉莉花堆放表面与容器刻度线齐平,读取容积数值,称量茉莉花质量。茉莉花容重计算公式为:
$ {\gamma } =\mathrm{GV}^{ {-1}} $
式中,γ为茉莉花容重(kg/m3);G为茉莉花质量(kg);V为茉莉花所占容器容积(m3)。
茉莉花含水率的测定:参考GB 5009.3-2016直接干燥法测定茉莉花的水分含量[20]。称取3.0 g茉莉花样品剪碎后放入水分测定仪中,设置温度为120 ℃,通过干燥前后的称量数值计算出水分含量。
茉莉花温度的测定:采用数字温度计测定花堆表面温度为花温,选取花堆表面上均匀的等距离的三个点为重复;同时采用水银温度计测定花堆中心温度为堆温,将温度计竖直插入花堆内中心点,稳定10 min后读取数值并记录。
花堆环境气体的测定:将CO2气体测定仪和O2检测计放置在花堆表面,稳定10 min后读取仪器数值并记录。
感官评价小组由5名受过专业训练的审评人员(2名男性,3名女性,年龄在35~40岁之间)组成,评价方法参考GB/T 3776-2018,以茉莉花样品的香气浓度、青气、花香、鲜灵度作为感官评价指标,小组成员以8分等级评定相关属性的强度,范围从0(不存在)~8(极强)[7]。在评估之前,使用相同的样品训练小组成员以标准化属性。茉莉花感官品质评语与各品质因子评分如表2所示。
挥发性物质的萃取:参照Wang等[18]方法,采用自动热脱附-气相色谱-质谱法(Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry,ATD-GC-MS)测定茉莉花挥发性物质。根据吸附管的流向用聚四氟乙烯(PTFE)管连接到大气采样仪和茉莉花花堆中心,以200 mL/min的流速收集挥发性组分30 min。样品收集后,将吸附管的两端用PTFE帽密封并运送到实验室进行分析。
自动热脱附-解吸仪条件:阀温度200 ℃;传输温度200 ℃;一级解吸温度250 ℃;一级解吸时间5 min;冷阱吸附温度−25 ℃;冷阱加热时间3 min;二级解吸温度300 ℃;进样时间60 s;循环时间56 min。
GC条件:色谱柱:Rtx-5MS毛细柱(30 m×0.25 mm,0.25 μm);柱箱温度40 ℃,进样口温度240 ℃,柱流量1 mL/min;升温程序:初始温度40 ℃保持3 min,以5 ℃/min升至120 ℃,保持5 min,再以30 ℃/min升至240 ℃,保持8 min;载气(He)流速3 mL/min,压力49.5 kPa;分流比5:1。
MS条件:电子轰击离子源;接口温度280 ℃;检测器电压0.8 kV;离子源温度230 ℃;质量扫描范围m/z 28~500。
挥发性物质定性和定量方法:将质谱图与质谱库(NIST11.L和Wiley 7)相匹配,以匹配度大于80%为定性鉴定依据[18]。挥发性物质的化学结构、名称和气味根据PubChem(https://pubchem.ncbi.nlm.nih.gov)和风味成分库(https://www.femaflavor.org)确定。采用各色谱峰面积与总峰面积比值的面积归一化法计算茉莉花各香气组分的相对含量[21]
参照刘登勇等[22]和裴鹏正等[23]方法,采用气味活度值(Relative Odor Activity Value,ROAV)分析确定茉莉花的关键香气成分。规定对茉莉花香气贡献最大的组分ROAVmax=100,其他组分的ROAV值计算公式如下:
$\rm ROA{V}_{i}=\frac{{C}_{i}}{{C}_{\max }}\times \frac{{T}_{\max }}{{T}_{i}}\times 100 $
式中,Ci为各挥发性物质的相对含量,%;Ti为各挥发性物质的感觉阈值,µg/L;Cmax为对茉莉花香气贡献值最大的挥发性物质所对应的相对含量,%;Tmax为对茉莉花香气贡献值最大的挥发性物质所对应的感觉阈值,µg/L。
一般认为ROAV≥1的挥发性物质为茉莉花的关键香气成分,ROAV值越大,则该物质对总体香气的贡献度越大,ROAV>10表明该挥发性物质对茉莉花的整体香气具有核心贡献作用,通常被定义为主要贡献物质,0.10≤ROAV<1的挥发性物质对茉莉花总体香气具有重要的修饰作用,而ROAV<0.10为潜在香气成分。
采用Microsoft Office 2019 Excel软件整理分析数据;Microsoft Office 2019 PPT软件绘制柱形图和百分比堆积图;利用TBtools软件对挥发性物质进行可视化聚类分析;SIMCA-P 14.0软件进行OPLS-DA分析,并计算预测变量重要性投影(variable importance in projec-tion,VIP);采用IBM SPSS Statistics 26软件对数据进行方差分析,使用Duncan法对数据进行差异显著性检验(P<0.05)。每个实验重复三次。
容重指供试材料单位体积的重量,茉莉花开放过程中容重大小能体现茉莉花的开放程度。由图2A可知,随着茉莉花的开放,茉莉花容重逐渐减小,可见茉莉花开放后体积逐渐增大。采后不同环境温度处理的茉莉花容重存在显著差异(P<0.05),说明采后环境温度对茉莉花的开放程度影响较大,采后环境温度35 ℃处理的茉莉花容重在虎爪状(115 kg/m3)、全开放(89.5 kg/m3)和衰败期(79.5 kg/m3)都显著低于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05),说明采后环境温度35 ℃处理的茉莉花开放程度最大,更有利于促进茉莉花开放。
茉莉花含水率是体现茉莉花状态的一项重要指标,从图2B可以看出,相同开放时期,随着采后环境温度的升高,茉莉花含水率降低。从茉莉花虎爪状到衰败期,采后环境温度29 ℃与41 ℃处理的茉莉花含水率之间都存在显著差异(P<0.05),说明采后环境温度相差较大对茉莉花含水率影响显著。在茉莉花虎爪状时期,采后环境温度35 ℃和41 ℃处理的茉莉花含水率都显著低于采后环境温度29 ℃,采后环境温度35 ℃以上,完全开放后的茉莉花含水率显著下降(P<0.05),可见采后环境温度高低会显著影响鲜花的含水率,进而影响鲜花的生命活力和香气释放。结合采后不同环境温度对茉莉花容重与含水率的影响可知,采后环境温度35 ℃能维持较好的茉莉花开放状态。
鲜花温度是重要的生理状态指标,花温过高,会导致鲜花呼吸过旺,提早衰败;花温过低,会抑制鲜花的正常生理活动,影响茉莉花开放与释香[24]。从图2C可以看出,花温随着采后环境温度的升高而升高,不同环境温度处理的茉莉花花温在虎爪状、全开放和衰败期都存在显著差异(P<0.05),同一环境温度处理的茉莉花花温在不同时期较为稳定。可以看出,鲜花温度在稳定的环境温度下变化较小,不同环境温度对鲜花温度影响较大。采后环境温度35 ℃处理的茉莉花花温稳定在30~35 ℃之间,与前人研究的适宜鲜花处理花温为30~32 ℃相一致[12]。因此,采后环境温度35 ℃是茉莉花处理的适宜温度。
传统茉莉花茶窨制过程中,堆温是对茉莉花茶品质影响较大的因素,茉莉花释放香气是一个酶促水解的过程,堆温过高会让茉莉花体内的酶失去活性,不利于花香的释放[25]。同时堆温是判断是否扬花的重要指标,也反映了鲜花呼吸作用的强弱。从图2D可以看出,采后不同环境温度处理的茉莉花的堆温在不同开放时期都存在显著差异(P<0.05),环境温度越高,花堆温度越高。采后不同环境温度处理的茉莉花堆温差异与花温差异相同,可见,采后环境温度不仅会影响鲜花表面的温度,还会影响鲜花堆内的温度,其中采后环境温度35 ℃处理的茉莉花堆温稳定在35~38 ℃。有研究发现,将窨堆温度变化幅度维持在36~41 ℃,以保证花内芳香物质水解酶处于活性最强状态,维持茉莉花正常吐香[26]。因此,采后环境温度35 ℃有利于茉莉花堆温稳定在35~38 ℃,促进茉莉花释香。
茉莉花堆的CO2浓度既反映鲜花的生命活动强度,又直接影响茉莉花的生命活力。CO2主要来源于鲜花的呼吸作用,浓度越高,表明茉莉花生命活动越旺盛,浓度过高也会抑制鲜花的正常呼吸作用,从而影响鲜花的生命活力和香气的释放[2728]。从图2E可以看出,在茉莉花虎爪状时期,采后环境温度35 ℃处理的茉莉花花堆CO2浓度最低,有利于茉莉花呼吸作用及其他生命活动的进行。在茉莉花全开放时期,鲜花CO2浓度达到最高,衰败期鲜花CO2浓度大幅下降。在茉莉花虎爪状和衰败期,采后不同环境温度处理的茉莉花花堆CO2浓度之间都存在显著差异(P<0.05),表明采后环境温度对花堆CO2浓度影响较大。茉莉花虎爪状和全开放时期是香气释放最多的时期,也是茉莉花茶坯吸附香气的主要时期,虎爪状时期采后环境温度35 ℃处理的茉莉花花堆CO2浓度最低,全开放时期采后不同环境温度处理的茉莉花花堆CO2浓度并无显著差异,因此,采后环境温度35 ℃处理茉莉花,有利于鲜花的开放、释香和生命活动的进行。
茉莉花堆的O2浓度直接影响茉莉花的生命活力,浓度过低,缺乏鲜花正常生理呼吸作用所需的O2供应,影响其正常的生命活动,不利于香气的释放[29]。从图2F可以看出,茉莉花堆O2浓度在衰败期浓度较低,该时期如果没有较好的通风换气,将严重影响鲜花的正常生理功能,从而影响香气的释放。在茉莉花虎爪状时期,采后环境温度29 ℃与41 ℃处理的茉莉花花堆O2浓度之间存在显著差异(P<0.05),可见采后环境温度相差较大对茉莉花堆O2浓度影响显著。与其他环境温度相比,采后环境温度35 ℃处理的茉莉花花堆的O2浓度在全开放和衰败期都维持在较高浓度。因此,采后环境温度35 ℃处理茉莉花有利于其生命活动的进行。
对采后不同环境温度处理的茉莉花感官品质进行评价,结果如表3所示,发现采后环境温度35 ℃处理的茉莉花香气浓郁,花色洁白,开放程度大,且虎爪状和衰败期的感官评价总分显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05);采后环境温度29 ℃处理的茉莉花带有青气;采后环境温度41 ℃处理的茉莉花闷味较重。因此,采后环境温度35 ℃更有利于维持茉莉鲜花的状态和香气的释放。
经ATD-GC-MS分析,在采后不同环境温度处理的茉莉花中共鉴定出102种挥发性物质,包括28种酯类、19种萜烯类、15种醇类、11种烷烃类、7种芳香烃类、4种卤代烃类、4种醛类、2种环状烃类、2种醚类、2种酮类、2种酚类、2种酸类和4种其他类物质。不同挥发性物质种类对茉莉花香气的贡献不同。如图3A所示,酯类、萜烯类、醇类和烷烃类是茉莉花主要的挥发性物质种类,其中,酯类是茉莉花相对含量最高的一类挥发性物质种类,有28种,也是茉莉花香气的主要贡献源,与赵国飞等[2]对采后茉莉花香气成分的研究结果一致。醇类物质对茉莉花的花香和清香具有重要贡献,相对含量仅次于酯类,其中,芳樟醇是茉莉花茶的关键花香成分,对香气至关重要[30]。烷烃类和萜烯类物质主要呈现木香和花果香,其中,α-法呢烯是茉莉花鲜花的标志性成分[31]。芳香烃类是茉莉花茶挥发性物质的16大类之一,通常具有特殊香气[29]。醛类物质主要呈现青草香,例如,正己醛和2-乙基丁醛[29]。部分酮类物质可以增强花香和甜香,例如,β-异佛尔酮具有花香[32]。而酚类与酸类物质更多影响香气的稳定性和生理背景,而非直接呈香[33]。采后环境温度不同,茉莉花的挥发性物质种类及相对含量也有差异,其中,具有花果香的萜烯类物质总相对含量,在采后环境温度35 ℃处理的茉莉花虎爪状和全开放时期都显著高于其他采后环境温度处理的茉莉花(P<0.05)(图3A表4)。如图3B所示,采后环境温度还会影响茉莉花到达各开放时期的时间,采后环境温度35 ℃处理的茉莉花从花蕾期到虎爪状和虎爪状到全开放的时间都最短,表明采后环境温度35 ℃处理能促进茉莉花较早开放。
图3C所示,茉莉花的挥发性物质在不同开放时期组成和含量都有较大差异,相同开放时期茉莉花的挥发性物质组成较稳定。前人研究采后茉莉花开放过程中挥发性物质的动态变化规律也表明,在相同开放阶段,挥发性物质的组成和含量相对稳定[34]。茉莉花相对含量较高的挥发性物质有水杨酸甲酯、苯甲酸甲酯、邻氨基苯甲酸甲酯、邻苯二甲酸二乙酯、乙酸苄酯、苯甲醇、反式-3-己烯-1-醇、芳樟醇和α-法呢烯,并且大部分集中在全开放时期(图3C表4),与前人研究结果一致[3537]。采后环境温度35 ℃处理的茉莉花在虎爪状、全开放和衰败期三个时期的大部分挥发性物质相对含量都高于其他环境温度处理的茉莉花(图3C)。其中,具有花香、果香的α-法呢烯、反式石竹烯等萜烯类物质,作为茉莉花“清新花香”的重要物质基础[7],在采后环境温度35 ℃处理的茉莉花虎爪状和全开放时期相对含量都显著高于其他环境温度处理的茉莉花(P<0.05)(表4)。综上所述,采后环境温度35 ℃处理有利于茉莉花释香。
采用正交偏最小二乘判别分析(Orthogonal Partial Least Squares-Discriminant Analysis,OPLS-DA)对茉莉花挥发性物质进行分析,以有效筛选关键标志性差异物质[3839],生成的OPLS-DA模型的质量参数表现出较好的拟合度及高预测能力(虎爪状:R2X=0.997,R2Y=0.980,Q2=0.940;全开放:R2X=0.878,R2Y=0.983,Q2=0.970;衰败期:R2X=0.990,R2Y=0.976,Q2=0.951)。如图4(A~C)所示,采后不同环境温度(29、35和41 ℃)处理的茉莉花在不同开放时期都能得到较好的区分,说明采后不同环境温度处理的茉莉花挥发性物质差异明显,进一步筛选出茉莉花不同开放时期VIP>1的差异挥发性物质共11种。
在采后不同环境温度处理的茉莉花虎爪状时期,共鉴定出乙酸苄酯、苯甲酸甲酯、叶醇、α-法呢烯、苯甲醇、芳樟醇和水杨酸甲酯7种差异挥发性物质(图4D)。其中具有花香的α-法呢烯在采后环境温度35 ℃处理的茉莉花中相对含量显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05),α-法呢烯的积累有助于提高茉莉花和茉莉花茶香气品质[4041],因此,可推测采后环境温度35 ℃处理的茉莉花虎爪状时期花香更突出。
在采后不同环境温度处理的茉莉花全开放时期,共鉴定出苯甲酸甲酯、芳樟醇、苯甲醇、乙酸苄酯、反式-3-己烯-1-醇、吲哚、α-法呢烯和水杨酸甲酯8种差异挥发性物质(图4E)。采后环境温度41 ℃处理的茉莉花中具有花香的苯甲酸甲酯和α-法呢烯相对含量都显著低于采后环境温度29 ℃和35 ℃处理的茉莉花(P<0.05),同时具有青味的反式-3-己烯-1-醇相对含量显著高于采后环境温度29 ℃和35 ℃处理的茉莉花(P<0.05),可以得出较高温度环境不利于茉莉花香气的释放。而采后环境温度35 ℃处理的茉莉花中α-法呢烯相对含量显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05),表明采后环境温度35 ℃处理的茉莉花全开放时期香气较浓郁。
在采后不同环境温度处理的茉莉花衰败期,共鉴定出反式-3-己烯-1-醇、乙酸苄酯、吲哚、α-法呢烯、芳樟醇、水杨酸甲酯、苯甲酸甲酯、丁二酸二乙酯、邻氨基苯甲酸甲酯和苯甲醇10种差异挥发性物质(图4F)。其中,采后环境温度29 ℃处理的茉莉花中具有花果香的邻氨基苯甲酸甲酯、苯甲醇和水杨酸甲酯等挥发性物质相对含量都低于采后环境温度35 ℃和41 ℃处理的茉莉花,因此,可推测采后环境温度29℃处理的茉莉花的香气较弱。
综合茉莉花差异挥发性物质分析结果,采后环境温度35 ℃处理的茉莉花在虎爪状和全开放时期花香较突出。
香气的呈现除了与挥发性物质含量相关外,还与该物质的气味阈值密切相关[42]。为分析不同挥发性物质对茉莉花香气的贡献度(ROAV),对11种VIP值大于1的差异挥发性物质进行ROAV分析,进一步筛选出ROAV≥1的挥发性物质,如表5所示。
在采后不同环境温度处理的茉莉花虎爪状时期,具有花香的芳樟醇(ROAV=100)是茉莉花香气贡献最大的挥发性物质。芳樟醇(ROAV=100)、叶醇(ROAV=29.50)、苯甲酸甲酯(ROAV=19.89)、水杨酸甲酯(ROAV=14.90)和乙酸苄酯(ROAV=13.93)是采后环境温度29 ℃处理的茉莉花香气主要贡献物质(ROAV>10);芳樟醇(ROAV=100)和叶醇(ROAV=47.27)是采后环境温度35 ℃处理的茉莉花香气主要贡献物质(ROAV>10);芳樟醇(ROAV=100)和水杨酸甲酯(ROAV=11.89)是采后环境温度41 ℃处理的茉莉花香气的主要贡献物质(ROAV>10)。其中,在采后环境温度35 ℃处理的茉莉花虎爪状时期,具有花香的α-法呢烯的相对含量显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05),有利于茉莉花馥郁香气的形成。
在采后不同环境温度处理的茉莉花全开放时期,分析发现具有花香的α-法呢烯是采后环境温度35 ℃(ROAV=6.68)处理的茉莉花全开放时期的关键香气成分(ROAV≥1),但在采后环境温度29 ℃(ROAV=0.94)和41 ℃(ROAV=0)处理的茉莉花中α-法呢烯均不是关键香气成分,进一步说明α-法呢烯对采后环境温度35 ℃处理的茉莉花香气形成具有重要作用。同时,采后环境温度35 ℃处理的茉莉花中具有花香的苯甲酸甲酯(ROAV=39.35)、苯甲醇(ROAV=22.64)、吲哚(ROAV=10.50)和具有果香的乙酸苄酯(ROAV=19.07)、α-法呢烯(ROAV=6.68)和水杨酸甲酯(ROAV=36.06)的香气贡献都高于采后环境温度29 ℃和41 ℃处理的茉莉花。
在采后不同环境温度处理的茉莉花衰败期,芳樟醇(ROAV=100)、邻氨基苯甲酸甲酯(ROAV=50.89)、反式-3-己烯-1-醇(ROAV=20.49)是采后环境温度29 ℃处理的茉莉花香气主要贡献物质(ROAV>10);芳樟醇(ROAV=100)、邻氨基苯甲酸甲酯(ROAV=82.90)、反式-3-己烯-1-醇(ROAV=56.87)是采后环境温度35 ℃处理的茉莉花香气主要贡献物质(ROAV>10);邻氨基苯甲酸甲酯(ROAV=100)、芳樟醇(ROAV=72.80)、反式-3-己烯-1-醇(ROAV=32.67)是采后环境温度41 ℃处理的茉莉花香气主要贡献物质(ROAV>10)。由此可见,构成茉莉花衰败期的关键呈香物质差异较小,具有青味的反式-3-己烯-1-醇是这一时期的特征香气。
综上所述,茉莉花的关键呈香物质受环境温度的影响较大,采后环境温度35 ℃处理的茉莉花在三个开放时期能释放出更多的花香物质,尤其是全开放时期,更有利于呈花果香的苯甲酸甲酯、苯甲醇、吲哚、乙酸苄酯和α-法呢烯等物质的释放。
本研究通过测定采后不同环境温度处理的茉莉花物理特性和挥发性物质,分析不同环境温度对茉莉花开放释香的影响。结果表明,采后环境温度35 ℃处理的茉莉花开放程度最大,开放状态最好,既能保证茉莉花的含水率相对稳定,又能维持较大的开放程度,同时采后环境温度35 ℃处理的茉莉花花温和堆温稳定在35 ℃上下,更有利于释香。通过茉莉花感官评价分析,发现环境温度35 ℃处理的茉莉花香气浓郁,花色洁白,开放程度大,且茉莉花从花蕾到虎爪状和虎爪状到全开放的时间都最短,有利于促进茉莉花蕾的开放。此外,经ATD-GC-MS分析,采后不同环境温度处理的茉莉花挥发性物质类别和含量差异较大,酯类、萜烯类、醇类和烷烃类是茉莉花相对含量较高的挥发性物质种类,酯类香气物质达28种,是最多的一类香气物质,也是茉莉花香气的主要物质来源。采后环境温度35 ℃处理的茉莉花在虎爪状、全开放和衰败期的部分挥发性物质(α-法呢烯、反式石竹烯、碳酸二乙酯、2-甲基丁醇、萜品油烯、甲苯、邻伞花烃等)相对含量显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05)。其中,具有花香、果香的α-法呢烯、反式石竹烯等萜烯类物质,作为茉莉花“清新花香”的重要物质基础,在采后环境温度35 ℃处理的茉莉花虎爪状和全开放时期相对含量显著高于采后环境温度29 ℃和41 ℃处理的茉莉花(P<0.05)。
本研究结果表明,采后不同环境温度处理的茉莉花具有相似的香气成分,但在含量上有较大差异,采后环境温度35 ℃处理更有利于茉莉花的开放和香气释放,是茉莉花适宜的采后处理环境温度,能促进茉莉花香气释放,为提高茉莉花茶香气品质提供参考。
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2026年第47卷第9期
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doi: 10.13386/j.issn1002-0306.2025030325
  • 接收时间:2025-03-25
  • 首发时间:2026-05-13
  • 出版时间:2026-05-01
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  • 收稿日期:2025-03-25
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    1.福建农林大学园艺学院,茶学福建省高校重点实验室,福建福州 350002
    2.福建省 6·18协同创新院茶产业分院,福建福州 350002
    3.福州市茉莉花茶行业技术创新中心,福建福州 350002
    4.广西壮族自治区亚热带作物研究所,广西南宁 530001

通讯作者:

张芬(1985−),女,硕士,高级工程师,研究方向:茶叶加工,E-mail:
郝志龙(1979−),男,博士,副教授,研究方向:茶叶加工工程与装备,E-mail:
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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