茉莉花（Jasminum Sambac.Ait）开放释香机理研究
摘要
茉莉花是典型的气质花，花香在鲜花开放过程中不断形成和释放。茉莉花茶生产历史悠久，品质特征表现为独特的花香茶味。花茶窨制涉及鲜花释香机理、茶坯吸香和保香机理。从现有资料来看，吸香机理研究较多，保香机理至今还停留在香料理论的水平上，而鲜花释香机理的研究则处于起步阶段。弄清茉莉花在开放过程中的生理生化变化和环境因子对茉莉花开放释香的影响，有利于掌握茉莉花香气的释放机理和调控技术，为我国的茉莉花茶生产提供理论和实践依据。
本文主要研究了茉莉花在离体开放过程中外观形态、感官品质、游离态香气和结合态香气、呼吸、鲜重、干重以及可能的香气释放酶活性的变化。研究结果表明，花蕾中的香精油总量和香气组分少，随着花的开放，香精油总量和香气组分都迅速增加。在呼吸达到最大值后约6h时，花的开张度和开放率才达到最大值，香精油总量也达最大值。酶解茉莉花中的结合态香气，发现有芳樟醇、苯甲醇的前体存在，但未检测到苯乙醇前体。茉莉花开放期间结合态香气的动态变化与游离态不同。呼吸抑制剂实验结果表明，细胞色素氧化系统参与了呼吸跃变的控制和香气的释放。可能的香气释放酶在开花过程中有不同的变化。参与苯甲醇释放的酶类在茉莉花开花过程中活性有明显提高。β-葡萄糖苷酶活性在茉莉花开放期间有一个小的峰值，表明葡萄糖苷酶类与茉莉花的开放释香有关系。乙醇脱氢酶和苯丙氨酸解氨酶变化规律有待进一步研究。酯酶同工酶中Rf值为0.325的酶可能与开放释香成负相关性，而Rf值为0.83的酶可能参与了茉莉花的开放释香。等电聚焦法分离茉莉花酯酶的效果较好，用聚丙烯酰胺常规分离只得到2条酶带，而用等电聚焦法分离茉莉花酯酶同工酶可获得8条比较清晰的酶带。
研究温度和水份对茉莉花开放过程中呼吸、鲜重、干重、游离态香气及部分香气释放酶活性的影响，结果显示，温度通过调控茉莉花的呼吸作用、香气释放酶活性和失水速率，从而影响茉莉花的开放释香，35℃有利于茉莉花的开放释香。水份通过影响茉莉花的呼吸速率和失水率而影响茉莉花的生机，相对湿度高和梗部供水可以促进茉莉花的开放释香。
The fragrance of jasmine flower is formed and released during its blooming. Jasmine tea shows typical flower note and tea taste. Studies on the physiochemical changes and the effects of temperature and humidity on the aroma releasing during the blooming of jasmine flower have advantages not only to understand the aroma releasing mechanism of jasmine flower,but also to provide theoretic and practical reference on scented-tea production.
The organoleptic quality,respiration rate,opening degree,opening rate,as well as fresh weight and dry weight were studied during the opening of jasmine flower. Free-form aromas,bound-form aromas and the activities of enzymes participated in aroma releasing were also investigated. The results showed that bound-form aromas were less than free-form aromas in jasmine flower. Total amount of essential oils and the number of free-form aroma compounds were little in the bud and increased rapidly with the flower opening. The high peak of the essential oils showed at 2:00,while that of respiration rate appeared at 20:00. Advanced studies stated that cytochrome oxidation system participated in the opening and the aroma releasing of jasmine flower by adding respiratory inhibitors. The activities of enzymes displayed different trends during the blooming of jasmine flower. The activity of crude enzyme prepared from the jasmine flower enlarged at 23:00 and lowed at the late stage. 3-Glucosidase activity rose slightly at 2
0:00. This suggested that P -Glucosidase participated in the aroma releasing. Activity of alcohol dehydrogenase and phenylalanine ammonia-lyase varied during the blooming of jasmine flower. The non-specific esterase isozymes were isolated by different methods. Two enzyme stripes were gained with PAGE (Polyacrylamide gel electrophoresis) method,while eight stripes were obtained with IEF (Isoelectrofocusing) method. From the results,it supposed that the stripe with Rf 0.325 had a negative correlation with the opening and the aroma releasing of jasmine flower,and that the stripe with Rf 0.83 participated in aroma releasing.
Effects of temperature and humidity on free-form aroma,respiratory rate,fresh weight,dry weight and the activities of enzymes relating to aroma releasing were also researched. Results showed that temperature made a notice impact upon the blooming and the aroma releasing of jasmine flower by effecting its respiration,enzyme activity and the evaporating rate of water. 35 degree was suitable for the opening and aroma releasing of jasmine flower. Water supplying and high humidity could improve the aroma releasing of jasmine flower by keeping flower fresh.
本文主要研究了茉莉花在离体开放过程中外观形态、感官品质、游离态香气和结合态香气、呼吸、鲜重、干重以及可能的香气释放酶活性的变化。研究结果表明，花蕾中的香精油总量和香气组分少，随着花的开放，香精油总量和香气组分都迅速增加。在呼吸达到最大值后约6h时，花的开张度和开放率才达到最大值，香精油总量也达最大值。酶解茉莉花中的结合态香气，发现有芳樟醇、苯甲醇的前体存在，但未检测到苯乙醇前体。茉莉花开放期间结合态香气的动态变化与游离态不同。呼吸抑制剂实验结果表明，细胞色素氧化系统参与了呼吸跃变的控制和香气的释放。可能的香气释放酶在开花过程中有不同的变化。参与苯甲醇释放的酶类在茉莉花开花过程中活性有明显提高。β-葡萄糖苷酶活性在茉莉花开放期间有一个小的峰值，表明葡萄糖苷酶类与茉莉花的开放释香有关系。乙醇脱氢酶和苯丙氨酸解氨酶变化规律有待进一步研究。酯酶同工酶中Rf值为0.325的酶可能与开放释香成负相关性，而Rf值为0.83的酶可能参与了茉莉花的开放释香。等电聚焦法分离茉莉花酯酶的效果较好，用聚丙烯酰胺常规分离只得到2条酶带，而用等电聚焦法分离茉莉花酯酶同工酶可获得8条比较清晰的酶带。
研究温度和水份对茉莉花开放过程中呼吸、鲜重、干重、游离态香气及部分香气释放酶活性的影响，结果显示，温度通过调控茉莉花的呼吸作用、香气释放酶活性和失水速率，从而影响茉莉花的开放释香，35℃有利于茉莉花的开放释香。水份通过影响茉莉花的呼吸速率和失水率而影响茉莉花的生机，相对湿度高和梗部供水可以促进茉莉花的开放释香。
The fragrance of jasmine flower is formed and released during its blooming. Jasmine tea shows typical flower note and tea taste. Studies on the physiochemical changes and the effects of temperature and humidity on the aroma releasing during the blooming of jasmine flower have advantages not only to understand the aroma releasing mechanism of jasmine flower,but also to provide theoretic and practical reference on scented-tea production.
The organoleptic quality,respiration rate,opening degree,opening rate,as well as fresh weight and dry weight were studied during the opening of jasmine flower. Free-form aromas,bound-form aromas and the activities of enzymes participated in aroma releasing were also investigated. The results showed that bound-form aromas were less than free-form aromas in jasmine flower. Total amount of essential oils and the number of free-form aroma compounds were little in the bud and increased rapidly with the flower opening. The high peak of the essential oils showed at 2:00,while that of respiration rate appeared at 20:00. Advanced studies stated that cytochrome oxidation system participated in the opening and the aroma releasing of jasmine flower by adding respiratory inhibitors. The activities of enzymes displayed different trends during the blooming of jasmine flower. The activity of crude enzyme prepared from the jasmine flower enlarged at 23:00 and lowed at the late stage. 3-Glucosidase activity rose slightly at 2
0:00. This suggested that P -Glucosidase participated in the aroma releasing. Activity of alcohol dehydrogenase and phenylalanine ammonia-lyase varied during the blooming of jasmine flower. The non-specific esterase isozymes were isolated by different methods. Two enzyme stripes were gained with PAGE (Polyacrylamide gel electrophoresis) method,while eight stripes were obtained with IEF (Isoelectrofocusing) method. From the results,it supposed that the stripe with Rf 0.325 had a negative correlation with the opening and the aroma releasing of jasmine flower,and that the stripe with Rf 0.83 participated in aroma releasing.
Effects of temperature and humidity on free-form aroma,respiratory rate,fresh weight,dry weight and the activities of enzymes relating to aroma releasing were also researched. Results showed that temperature made a notice impact upon the blooming and the aroma releasing of jasmine flower by effecting its respiration,enzyme activity and the evaporating rate of water. 35 degree was suitable for the opening and aroma releasing of jasmine flower. Water supplying and high humidity could improve the aroma releasing of jasmine flower by keeping flower fresh.
引文
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