The Aromatic Components Of Leaves And Flowers And The Antimicrobial Activity Of Flowers In Rosa Rugosa Thunb

Rosa rugosa which has great ornamental and economic value is an important kind of ornamental shrub of genus Rosa. The aromatic components and relative contents in leaves of different stages and flowers from5Rosa rugosa cultivars were analyzed by using static headspace and gas chromatography-mass spectrometry. By using the method of natural sedimentation, the inhibitory effects of volatile compounds from fresh petals of5Rosa rugosa cultivars on bacteria and fungi in the air had been studied in this paper.The results showed that the leaves of Rosa rugosa Thunb. contained aromatic components, and in most cultivars, the differences of the constituents, contents and the number of components between leaf roll and expansion stages were much smaller than that among3different stages. And the differences also existed among5Rosa rugosa cultivars. For Rosa rugosa ’purple Branch’, alcohols were the major constituents at leaf roll and expansion stages, including ethanol, and terpenes were the major constituents at leaf senescence stage, including germacrene-D and3-carene. For Rosa rugosa ’Zifurong’, terpenes were the major constituents at leaf roll and expansion stages, including α-pinene, ethanol and β-pinene, and alcohols were the major constituents at leaf senescence stage, including ethanol and a-pinene. For Rosa rugosa ’Saixizi’, terpenes were the major constituents at leaf roll stage, including ethanol, germacrene-D, α-cubebene and α-gurjunene, alcohols were the major constituents at leaf expansion stage, including ethanol, germacrene-D and α-cubebene, and alcohols were the major constituents at leaf senescence stage, including ethanol. For Rosa rugosa ’Xizi’, terpenes were the major constituents, including a-pinene and β-pinene, and terpenes were the major constituents at leaf senescence stage, including a-pinene and germacrene-D. For Rosa rugosa ’Puce Dragon’, terpenes were the major constituents at leaf roll and expansion stages, including α-pinene and β-pinene, and alcohols were the major constituents at leaf senescence stage, including ethanol. Among5Rosa rugosa cultivars, the major constituents identified in rose flowers were alcohols. Phenylethyl alcohol, citronellol and ethanol comprised the principal aromatic compounds. Among5Rosa rugosa cultivars, the major aromatic components and relative contents in fresh flowers were similar, alcohols were the major constituents, and phenylethyl alcohol, citronellol and ethanol comprised the principal aromatic compounds.The5Rosa rugosa cultivars exerted inhibitory effects on bacteria and fungi differently. The analysis indicated that the ability of inhibiting the growth of bacteria and fungi had highly significant differences among the5Rosa rugosa cultivars(F=8.615, P=0.0001), and3different bloom stages(F=5.871, P=0.0071). The5Rosa rugosa cultivars investigated all possessed inhibitory effect and the effect of Rrugosa Purple Branch’ was the best and changed less in the whole bloom season than others. The antibacterial rate had highly significant differences among the5Rosa rugosa cultivars(F=13.405, P=0.0001), and3different bloom stages(F=6.512, P=0.0045). Among the5cultivars, R.rugosa Purple Branch’, R.rugosa ’Xiz’ and R.rugosa’ Zifurong’had stronger antibacterial activity in the whole bloom season. The differences of the antifungal rate among the5cultivars and3different bloom stages were not significant. In fully bloom stage, R.rugosa ’Purple Branch’, R.rugosa ’Puce Dragon’and R. rugosa ’Zifurong’ were found most effective in inhibiting bacteria, while with R.rugosa ’Purple Branch’and R.rugosa ’Saixizi’ in fungi.