食品与发酵工业2026，Vol.52Issue(18)：287-295,9.DOI:10.13995/j.cnki.11-1802/ts.045396
墨红玫瑰内生真菌多样性及玫瑰香气成分的相关性分析
Correlation analysis of endophytic fungal diversity and rose aroma components in Rosa rugosa Thunb.
摘要
Abstract
To reveal the community composition of endophytic bacteria in Rosa rugosa Thunb.and its correlation with the metabolism of aroma substances in rose,and to provide a theoretical basis for the quality improvement of natural floral fragrance,Rosa rugosa Thunb.was used as the experimental material in this study.High-throughput sequencing technology was used to analyze the diversity of endophytic fungal communities.The changes of volatile aroma components in Rosa rugosa Thunb.were analyzed by headspace solid-phase microex-traction combined with gas chromatography-mass spectrometry(SPME-GC-MS),and the correlation between aroma components and endo-phytic fungi was analyzed by multivariate statistical analysis.The results showed that the dominant endophytic fungal community of Rosa rugosa Thunb.'Mohong'included 2 phylums and 4 genera.Ascomycota and Basidiomycota were the dominant phylums of endophytic fun-gal community,and Saccharomyces,Fusarium,Solicoccozyma and Cladosporium were the dominant genera of endophytic fungal communi-ty.A total of 26 aroma components were detected by SPME-GC-MS,among which phenylethyl alcohol,citronellol,geraniol,rose ether,linalool and citral were the characteristic aroma components of rose.The results of correlation analysis showed that Saccharomyces cerevisiae was significantly positively correlated with the synthesis of geraniol,rose ether,phenylethyl alcohol and citronellol(P＜0.05).The rela-tive content of phenylethyl alcohol increased from 11.56％to 17.26％,the relative content of citronellol increased from 23.97％to 33.91％,the relative content of geraniol increased from 1.98％to 4.05％,and the relative content of rose ether increased from 0.55％to 1.12％.Linalool increased from 0.41％to0.71％and citral increased from 0.16％to 0.63％.S.cerevisiae can be used as a single strain to ferment red roses to improve the content and quality of aroma substances.关键词
墨红玫瑰/内生真菌/香气物质/相关性分析Key words
Rosa rugosa Thunb./endophytic fungi/aroma substances/correlation analysis引用本文复制引用
梁增昊,景延秋,张月华,张硕,伍锦鸣,肖明礼,古政坤,李炎强,朱国志,罗东升..墨红玫瑰内生真菌多样性及玫瑰香气成分的相关性分析[J].食品与发酵工业,2026,52(18):287-295,9.基金项目
广东中烟工业有限责任公司科技项目(2025440000340008) （2025440000340008）
