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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。
The aroma components of four varieties of Chimonanthus praecox were studied by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS / MS). The aroma of tea was analyzed. The results showed that the main aroma components of the four cultivars were allololene, ocimene, benzyl acetate and methyl salicylate, and their relative contents accounted for over 80% of the total. From bud stage to full bloom stage, the composition of aroma did not change much, and the relative content of terpene compounds increased while the relative content of ester compounds decreased during flowering. As the number of purple streaks increased, the relative content of terpenes and esters decreased (T / E) in the aroma, and increased in the flowering process. The similarity of aroma in budding stage and blooming stage reached more than 0.990, indicating that the type of aroma did not change much during flowering. Buds and wilting buds of tea time system weak aroma, aroma and taste scores lower than the bloom period, the heart of the system of tea flowers fragrance less than the aroma and taste score lower than other varieties. In the tea production, in order to choose the inner purple stripes less prime and Joe species, and flowers in full bloom is appropriate.