用吸附－热脱捕集进样法研究茉莉花香释放过程中化学成分

A Study on the Chemical Constituents of the Headspace Volatiles from the Flower of Jasminum Sambac (L.)Aiton by an Adsorption -Thermal Desorption Sampling Device

本文采用吸附－热脱法作为头香成分的捕集和进样工具，并以气相色谱和气相色谱／质谱作为分析手段，对茉莉鲜花蕾的释香过程成分变化作跟踪测定，结果表明释香的各阶段组成分有明显的不同，为精油生产选择合理的投料时间提供科学依据。

he headspace volatiles of flower of Jasminum Sambac(L.)Aiton the were captured by an adsorption-thermaldesorption system and analyzed by gas chromatography and gas chromatography /mass spectrometry with OV-101 and PEG-20M (50m × 0.25mm.i.d)fused silica capillary columns. The results indicate that the processduring which the fresh flower lays up seems to be a biological aging one. Before ripeness flower gave off slightfragrance while after ripeness,it gave off a rich perfume and much more alcohols(15.5%)and esters(47.0%).After the flower withering the ester content was decreased obviously, whereas the alcohol content was slightlyincreased. Meanwhile,seven main constituen ts of the headspace volatiles of jasmine were determined andcompared.