The Forming And Releasing And Chemical Components Of Fragrance Of Three Species In Mickelia Linn.

There are about 50 species in Mickelia Linn.in Magnotiaceae and they are distributied in the south and southeast of Asia. 38 species in China are planted in the south of Yangtze River basin and most of them distributed in Yun Nan province. The plants in Mickelia Linn.are the common greening and important enjoyment trees in the south of our country. The flower is an important raw material of flavor essence extracting and tea processing. Now, the essential oil in perianth of M. alba Dc., M. alba Dc., and M. alba Dc.were analyzed by domestic researchers. But the mechanism of fragrance forming and releasing in perianth of Mickelia Linn. and the changes of chemical components in it's essential oil during the process of perianth development and growth are not reported. In order to discuss the mechanism and find a best stage to pick the flower in production, Optical Microscope(OM), Scanning Electric Microscope(SEM), Transmission Electron Microscopy (TEM) and Chromatogram technology were used to study the basic structure, the changes of cell inclusion grains during the process of fragrance forming and releasing of three species's perianth in Mickelia Linn.(M. alba Dc., M. figo(Lour) spreng, and M. champaca Linn). The results were summarized as follows:(1) the ralationship between cell inclusion grains and fragranceThe result showed that cell inclusion grains in the basic parenchyma cells increased and decreased distinctly along with the development of perianth, and disorganized at last, from which it could be speculated that there were relationship between cell inclusion grains and fragrance formation. In order to discuss the character of the graines, they were observed under TEM, the result showed that they might be of the precursor of fragrance, reserve organ of energy or enzyme system.(2) the position of fragrance formation and releasing and it's releasing routeFrom transverse section of the perianth observed by OP and SEM, there were many cell inclusion grains in the basic parenchyma cells of the three species's perianth. They were full filled in the basic parenchyma cells at theâ…¢stage. From it we could speculate that the basic parenchyma cells were the position of fragrance formation. Many oil cells distributed in the basic parenchyma were also the position of fragrance formation. These grains were diffused from basic parenchyma cells to the exterior of the epidermal cells. Stomas were the mainly channels. Intercellular space and anticlinal wall of epidermal cells were also their diffusion routions. The positions on the upper epidermis had more grains than the lower epidermis.(3) chemical components and changes of essential oilChemical components of essential oil were extracted and analysised by SPME-GC-MS. Chemical components were different among different species, but all of them contained terpene, esters, alcohols and ketone compounds. Total peak area and every component's peak area were also different at different stages of the same specie, which showed that there were close relationship between Chemical componenty and stages of perianth development and growth. The trend was the same as the grains'observed by SEM.(4) the best harvesting stage of the perianthFrom the sensory, the results by OP, SEM, EM and SPEM-GC-MS, the quantity of cell inclusion grains was the most at theâ…¢stage, at theâ…£stage, most of the grains were releasing from basic parenchyma cells to the exterior of the epidermal cells; the content of Chemical components was the most and the fragrance was the strongest. From this it could be speculated that theâ…¢stage which the grains almost hadn't released yet was the best stage to flavor essence extracting and tea processing.