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目的研究四季桂花的香气及枝叶的挥发性物质组成。方法采用固相微萃取法富集四季桂花的香气及枝叶的挥发性成分,通过气相色谱质谱联用技术测定挥发性物质组成。结果结合质谱和保留指数分别从花和枝叶中鉴定出23和18种化合物,占各自化合物总量的85.73%和64.58%。四季桂花的香气主要由牻牛儿酸乙酯、反式-香叶醇、香叶酸甲酯、反式-柠檬醛、顺式-柠檬醛、茶香螺烷及壬醛组成;四季桂枝叶的鉴定的挥发性物质主要由酯类、醛类和碳氢化合物组成,主要释放乙酸叶醇酯、甲氧基乙酸-2-十三烷基酯、4,11-二甲基-十四烷、苯乙醛和苯乙醇。结论固相微萃取与气质联用技术便捷实用,适用于测定桂花和枝叶挥发性物质,从而为桂花资源开发利用、保护、及园林配置提供一定的理论依据。
Aim To study the aroma of the sweet-scented osmanthus and the volatile components of the branches and leaves. Methods The aroma and the volatile components of branches and leaves of Osmanthus fragrans were enriched by solid phase microextraction. The volatile compounds were determined by gas chromatography-mass spectrometry. Results 23 and 18 compounds were identified from the flowers and leaves, respectively, which accounted for 85.73% and 64.58% of the total amount of the respective compounds. The fragrance of the four seasons sweet-scented osmanthus is mainly composed of geranyl ethyl, trans-geraniol, methyl geraniol, trans-citral, cis-citral, tea spirox and nonanal; The identified volatile substances are mainly composed of esters, aldehydes and hydrocarbons, mainly releasing the alcohol acetate, 2-tridecyl methoxyacetate, 4,11-dimethyl-tetradecane, Phenylacetaldehyde and phenethyl alcohol. Conclusion Solid-phase microextraction and GC-MS are convenient and practical, and are suitable for the determination of volatile compounds in sweet-scented osmanthus and branches and leaves, thus providing some theoretical basis for exploitation, conservation and garden allocation of Osmanthus fragrans resources.