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茉莉花瓣解剖结构的研究－－值得珍藏的几幅图片－－继往开来的湖南农大茶学专业40年

茉莉花瓣解部结构的研究

（1湖南农业大学食品科学技术学院，长沙，410128）
（2作物基因工程湖南省重点实验室，长沙，410128）

[摘要] 为了探讨茉莉花香气的挥发部位和形成机理的细胞学基础，采用生物光学显微镜和扫描电子显微镜对茉莉花瓣的基本解剖结构以及释香过程中细胞的变化进行了研究，结果表明：
　　（1）茉莉花瓣的解剖结构与成熟叶片相比较存在差异。
　　（2）从上、下表皮细胞在形状、覆盖物以及内含颗粒数量方面的差异，推测茉莉花香气的挥发部位主要为花瓣上表皮。
　　（3）在茉莉花瓣细胞中含有大量的颗粒，其中以上表皮细胞中颗粒数量最多，下表皮细胞中次之，中层细胞中最少，在茉莉花释香过程中，颗粒数量明显减少，最后解体，由此推测，这些颗粒与茉莉花香气的形成关联。

A STUDY ON THE DISSECTION STRUCTURE OF THE PETAL OF Jasminum sambac

Zhang Lixia Shi Zhaopeng Liu Dehua Zhou Xiaoyun 

(1College of Foodstuff Science & Technology,HNAU,Changsha,410128)
(2Hunan Province Key Lab of Crop Gene Engineering,Changsha,410128)

　　ABSTRACT In order to probe into the aroma releasing place and the forming mechanism of Jasminum sambac L., the dissection basis structure of the petal as well as its changes during the arma releasing is observed by the light microscope and electronic scannign microscope. The results reads as follow:
　　(1)The dissection structure of the petals is distinctly different from the mature leaves.
　　(2) According to the differences on the shape ,the recover and the variant numbers of grains of the cell between the upper and the lowest epidermis ,it can be estimated that aroma is mainly released from the upper epidermis.
　　(3) The cells of petal contain many grains. The numbers of grains in the cells of the upper epidermis,the lowest epidermis and the middle cells decrease successively.The grains in the cells of petal decrease substantially during the aroma releasing .Therefore, it can be seen that these grains have some probable relation with the forming of fragrant contiuents in jasmine flowers.KEY WORDS Jasminum sambac petal dissection structure.