目的:研究6个品种食用玫瑰的芳香性物质成分.方法:采用顶空固相微萃取技术对6个不同品种食用玫瑰样品的香味物质进行萃取,经气相色谱质谱联用仪(GC-MS)分离和检测,结合计算机检索技术对分离化合物进行鉴定,最后应用色谱峰面积归一法计算各成分的相对含量.结果:6个不同品种食用玫瑰中共检测出117种芳香成分,其中共同化合物13种,分别是香茅醇、香叶醇、苯乙醇、2-蒎烯、苯乙醛、苯甲醛、戊醛、癸烷、甲基庚烯酮、正癸醛、2,4-戊二烯醛、十一烷、硼酸.结论:顶空固相微萃取-气相色谱-质谱技术可以简便快捷准确地进行玫瑰花挥发性成分的分析鉴定.%Objective:The solid phase microextraction (SPME) extraction method was used to extract the flavor compositions from six varieties of edible roses.Methods:The extracted flavor compositions were analyzed by gas chromatography-mass spectrometry(GC-MS)method.Identification of the compounds was carried out by computer retrieval technique.Finally,the relative content of each component was calculated by the method of peak area normalization.Results:117 kinds of aromatic compounds were detected from six varieties of edible roses,of which there were about 13 common compounds:citronellol,geraniol,phenylethylalcohol,alpha-pinene,benzene acetaldehyde,benzaldehyde,pentanal,decane,methyl-heptenone,decyl-aldehyde,2,4-Pentadienal,undecane,boric acid.Conclusion:SPME and GC-MS would be a simple,rapid and accurate method for the analysis and identification of volatile components in roses.
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