利用气相色谱-质谱联用(Gas Chromatography Mass Spectrometry,GC-MS)技术分析经水蒸汽蒸馏(Steam distillation,SD)提取的薰衣草花精油的挥发性香气成分,结合感官评价对不同季节(夏、秋)薰衣草花精油的香气性能进行对比分析,并对薰衣草花精油在花草茶饮料上的应用进行初步研究.结果表明:夏季薰衣草花精油芳樟醇含量较高,樟脑含量相对较低,具较优的花香、辛香及药香,0.5‰的添加比例能够适制出具薰衣草特征花香的花草茶饮料.%The volatile compositions of lavender oil at different seasons (summer and fall) were investigated by Gas Chromatography-Mass Spectrometry GC-MS technology.Steam distillation (SD) was used to extract the volatile component and sensory evaluation was used to compare the differences bydifferent seasons;and the preliminarystudy on its application on herbal tea beverage was also carried out.Results showed that summer lavender oil has higherlinalool amounts,less camphor,borneolcontent which contribute to its good flower fragrant,spicy and medicine-like flavor than autumn lavender oil.Adding 0.5 ‰ amount of summer lavender oil can provide a good lavender flavor of tea drinks.
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