3种山茶属花香气成分的HS-SPME／GC-MS分析  

Analysis of Aroma Components in Flowers of Three Kinds of Camellia by HS-SPME/GC-MS

作　　者：甘秀海[1] 梁志远[1] 王道平[2] 王瑞[3] 

机构地区：[1]贵州师范学院化学与生命科学学院,贵州贵阳550018 [2]贵州省、中国科学院天然产物化学重点实验室,贵州贵阳550002 [3]贵阳学院生物与环境工程系,贵州贵阳550002

出　　处：《食品科学》2013年第6期204-207,共4页Food Science

基　　金：2011年贵州省优秀科技教育人才省长专项资金项目[黔省专合字(2011)12号];贵州省重点支持建设学科项目(2011231)

摘　　要：采用顶空固相微萃取-气相色谱/质谱联用技术对山茶属中山茶花、油茶花、茶树花3种茶花香气成分进行分析。结果表明:3种山茶属花的香气组分及相对含量具有显著性差异;从山茶花、油茶花、茶树花中分别检测出26、36、48种香气成分,各占其总香气成分的94.53%、96.43%和98.76%。其中共有的香气成分为1-己醇、苯乙酮、芳樟醇、(反)茴香烯、去氢土臭素、吉马烯D、对羟甲酚、δ-杜松烯,但各自的相对含量差别较大;另外,各种茶花均具有自己独特的香气成分,山茶花的特有香气成分主要有丁香酚、醋酸癸酯等;油茶花特有香气成分主要为3-甲基-二氢-2(3H)呋喃酮、月桂烯等;茶树花的主要香气成分为有6,10,14-三甲基-2-十五烷酮、柠檬醛等。The aroma components in flowers of three kinds of Camellia （C. japonica Linn., C. oleifera Abel., C. sinensis （L.） O. Kuntze） were analyzed by HS-SPME/GC-MS. Significant differences in aroma components and their relative amounts in the flowers from three kinds of Camellia were observed. Totally 26, 36 and 48 aroma compounds were identified from C. japonica Linn., C. oleifera Abel. and C. sinensis （L.） O. Kuntze, which accounted for 94.53%, 96.43% and 98.76% of the total aroma components, respectively. 1-hexanol, 1-phenyl-ethanone, linalool, trans-anethole, dehydrogeosmin, germacrene D, butylhydroxytoluene and ^-cadinene were identified in flowers from three kinds of Camellia, but their relative contents showed a considerable difference. In addition, unique aroma components in the flowers of each kind of Camellia were also detected. Eugenol and decylacetate were the characteristic compounds in C. japonica Linn.; dihydro-3-methyl-2（3H）- furanone and myrcene were the characteristic compounds in C. oleifera Abel.; 6,10,14-trimethyl-2-pentadecanone and citral were the characteristic compounds in C. sinensis （L.） O. Kuntze.

关 键 词：茶花 顶空固相微萃取 气相色谱-质谱联用技术 香气成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]