茶花的挥发性成分与萜烯指数

Volatile Flavour Constituents and Terpene Index of Tea Flower

用毛细管气相色谱和色-质联用技术分析鉴定了茶花精油中的26种挥发性成分,并初步探讨了不同品种的茶花在开花进程中挥发性成分和萜烯指数的变化。茶花精油中的主要挥发性成分为:2-戊醇、2-庚醇、苯甲醛、芳樟醇及其氧化物、苯乙酮、香叶醇、橙花醇、2-苯乙醇等。各品种茶树在开花过程中,其芳樟醇类、香叶醇以及橙花醇的含量都有十分明显的变化,但其萜烯指数的变化不大。

The volatile flavour constituents(VFC)of tea flower,which had notbeen studied prior to this report,were analyzed with capillary gas chroma-tography and gas chromatography/mass spectrometry.The changes of VFCand terpene index(TI)of the flowers during the blossoming process havebeen also investigated.Major VFC of the flowers were identified as 2-pen-tanol,2-heptanol,benzaldehyde,linalool and its oxides,acetophenone,geraniol,nerol and 2-phenylethanol.Variations in the total amounts of theterpenes varied remarkably during the blossoming process,but the TIremained more constant comparatively.