蜡梅不同品种和花期香气变化及其花茶适制性

Changes in Flower Aroma Compounds of Cultivars of Chimonanthus praecox (L.)Link and at Different Stages Relative to Chimonanthus Tea Quality

采用顶空固相微萃取结合气相色谱质谱联机分析方法研究了蜡梅4个品种不同开花期的香气成分,并分析了其花茶适制性。结果表明:4个品种主要香气成分为别罗勒烯、罗勒烯、乙酸苄酯和水杨酸甲酯,相对含量之和占总量80%以上。从花蕾期到盛开期,香气成分变化不大,在开花过程中萜烯类化合物相对含量增加,而酯类化合物相对含量减少。随着蜡梅花内被片紫色条纹数量增加,香气中萜烯类和酯类化合物相对含量比值(T/E)减小,而在开花过程中,T/E值增加。花蕾期和盛开期香气相似率达0.990以上,表明开花过程中香气类型变化不大。花蕾期和萎蔫期的鲜花窨制的花茶香气弱,香气和滋味得分低于盛开期,红心品种窨制的花茶幽香不足,香气和滋味得分低于其他品种。在花茶生产上,以选择内被片紫色条纹较少的素心和乔种品种,且盛开的鲜花为宜。

Aroma compounds in flowers of four Chimonanthus praecox（L.）Link cultivars at different stages were analyzed using headspace solid-phase micoextraction in combination with gas chromatography-mass spectrometry,and the processing property of fresh flowers for chimonanthus tea was investigated through Organoleptic means.Results showed that the main aroma compounds in the cultivars were ocimene,alloocimene,benzyl acetate and methyl salicylate,which accounted for over 80% of the total aroma compounds.The number of aroma compounds in each cultivar underwent slight change from buds stage to blooming stage.However,the relative contents of terpenoids increased,and that of esters declined during flowering.The results also showed that the ratio of terpenoids to esters decreased with the increase in the number of purple whorls in the inner petals of the flowers,while it increased during the flowering process in each cultivar.Flavor patterns were similar between bud stage and bloom stage（over 0.990）,which indicated that the aroma components did not change significantly during the flowering process.The aroma and taste of chimonanthus tea made with flower buds or with senescented flowers was thin,and the aroma of tea made with flowers of the cultivar having purple whorls in the inner petals lacked flowery flavor.These results suggested that cultivars with fewer purple whorls in the inner petals could be used for chimonanthus tea production,especially the flowers at full bloom.