CAJ | 학술논문

采用顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC/MS)萃取、分析、鉴定双瓣茉莉花离体和活体状态开放过程中的香气组分,结果表明双瓣茉莉花中共有94种香气成分,包括28种萜烯类及其衍生物、7种烷烃类、17种酯类、5种醇类、3种醛类、3种酚胺类.主要香气成分为芳樟醇、乙酸苄酯、乙酸葑酯、α-古巴烯、吲哚、邻氨基苯甲酸甲酯、苯甲醇、苯甲酸苄酯等,离体状态下有利于茉莉花的释香.根据双瓣茉莉花开放过程香气成分的动态变化规律,茉莉花茶的窨制起始时间以21:00为宜.
채용정공고상미췌취-기상색보-질보법(HS-SPME-GC/MS)췌취、분석、감정쌍판말리화리체화활체상태개방과정중적향기조분,결과표명쌍판말리화중공유94충향기성분,포괄28충첩희류급기연생물、7충완경류、17충지류、5충순류、3충철류、3충분알류.주요향기성분위방장순、을산변지、을산봉지、α-고파희、신타、린안기분갑산갑지、분갑순、분갑산변지등,리체상태하유리우말리화적석향.근거쌍판말리화개방과정향기성분적동태변화규률,말리화다적음제기시시간이21:00위의.
Aromatic compounds in the flowers of the double disc Jasmine (Jasminum sambac(L.) Ait) during the petal-opening stage were extracted, analyzed and identified by using the head space solid phase micro extraction-gas chromatography-mass spectrometry. There were 99 of the compounds identified by the test. They included 28 terrenes and derivatives, 7 hydrocarbons, 17 esters, 5 alcohols, 3 aldehydes and 3 phenol amines. Among them, linalool, benzyl acetate, fenchyl acetate, indole, methyl anthranilate,α-copaene, benzyl alcohol and benzyl benzoate were considered the major chemicals contributing to the fragrance of an excised flower. The dynamic aromatic changes of the flower during its petal-opening stage suggested 21:00 o'clock to be the optimum time for scenting jasmine tea.