双瓣茉莉花(Jasminum sambac(L.)Ait)开放过程香气成分的动态变化

Changes on Aromatics of Double Disc Jasmine during Petal-opening

采用顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC/MS)萃取、分析、鉴定双瓣茉莉花离体和活体状态开放过程中的香气组分,结果表明双瓣茉莉花中共有94种香气成分,包括28种萜烯类及其衍生物、7种烷烃类、17种酯类、5种醇类、3种醛类、3种酚胺类。主要香气成分为芳樟醇、乙酸苄酯、乙酸葑酯、α-古巴烯、吲哚、邻氨基苯甲酸甲酯、苯甲醇、苯甲酸苄酯等,离体状态下有利于茉莉花的释香。根据双瓣茉莉花开放过程香气成分的动态变化规律,茉莉花茶的窨制起始时间以21:00为宜。

Aromatic compounds in the flowers of the double disc Jasmine （Jasminum sambac （L.） Ait） during the petal-opening stage were extracted, analyzed and identified by using the head space solid phase micro extraction-gas chromatography-mass spectrometry. There were 99 of the compounds identified by the test. They included 28 terrenes and derivatives, 7 hydrocarbons, 17 esters, 5 alcohols, 3 aldehydes and 3 phenol amines. Among them, linalool, benzyl acetate, fenchyl acetate, indole, methyl anthranilate, a-copaene, benzyl alcohol and benzyl benzoate were considered the major chemicals contributing to the fragrance of an excised flower. The dynamic aromatic changes of the flower during its petal-opening stage suggested 21：00 o＇clock to be the optimum time for scenting jasmine tea.