金银花和红银花挥发性成分的顶空固相微萃取#br#气质联用检测与比较

 采用顶空固相微萃取气质联用（SPME–GC–MS）的方法检测红银花与金银花新鲜花蕾和干花蕾的挥发性成分。4 种花蕾样品共鉴定出67 种挥发性物质，其中新鲜红银花与金银花分别检测出48种和46 种，经烘干处理的干红银花与金银花分别检测出34 种和37 种。[3.2.1.0（1,5）]三环辛烷、β–芳樟醇、5–甲基–2–己醇和以及十六烷是4 种样品共有的成分。其中红银花挥发性成分主要以烃类、醇酮类为主，β–芳樟醇含量显著高于金银花；样品在由新鲜到烘干这一过程中，烃类和酯类挥发性物质含量降低，醛类和醇酮类挥发性物质显著增加。

The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br#Honeysuckle

The chemical components of volatile flavor compounds of fresh and dried honeysucklewere analyzed. The volatile constituents of them were compared and analyzed by Headspace Solid–PhaseMicro extraction and gas chromatography–mass spectrometry. The results showed that 67 volatilecompounds of these 4 flower buds were identified by this identification method. Forty-eight and 46volatile compounds were detected among flesh honeysuckle and red honeysuckle；Thirty-four and 37volatile compounds were identified among dried honeysuckle and red honeysuckle. In these samples，thedominant components were Tricyclo[3.2.1.0（1,5）]octane，beta-Linalool，5-methyl-2-hexanol andHexadecane. Combined with the special volatile substances，formed their own aroma characteristics.Besides，the mainly volatile compounds of red honeysuckle are hydrocarbons，alcohols and ketones，thecontent of beta-Linalool is significantly higher than the honeysuckle. During the process from fresh todrying，hydrocarbon and esters of volatile compounds were decreased，aldehydes and alchols ketonesvolatile subatances were increased significantly.