摘要：本文运用优化的方法对不同产地的桂花精油（所选桂花品种为上海桂花，桂花CO2，广西桂花，广州桂花），进行GC-MS、GC-O、电子鼻技术分析，并结合感官评价方法对4组不同桂花精油香气的8种感官属性组成进行研究，即对果香、酸香、发酵香、花香、焦甜香、木香不和谐香、辛香和不和谐香进行感官评价；共鉴别出桂花精油里44种香气成分。通过结合GC-MS和GC-O，筛选出其中的23种为桂花精油的特征香气物质，β-蒎烯，正辛醛，乙酸叶醇酯，叶醇，反式-2,4-庚二烯醛，芳樟醇，石竹烯，1-癸醇，松油醇，乙酸香叶酯，D-香茅醇，橙花醇，香叶醇，二氢-β-紫罗兰酮，α-紫罗兰酮，苯乙醇，β-紫罗兰酮，丙位癸内酯，丁香酚，十六酸甲酯，桃醛，油酸乙酯，亚油酸乙酯。80897

  并运用外标定量结合内标校正对筛选出的特征香气进行了GC-MS定量，根据定量结果重组一款桂花精油，电子鼻分析结果表明重组精油和原样品之间相似度高，说明该方法的整体精确度较好，适用于桂花精油中香气成分的分析。可以为调配出香气天然逼真的桂花香精提供一定的理论依据。

毕业论文关键词：桂花精油；GC-MS；感官分析；GC-O；电子鼻

Study on the Aroma Components of Osmanthus Essential Oil

Abstract：In this paper, GC-MS, GC-O and electronic nose were used to analyze the osmanthus oil (sweet-scented osmanthus), sweet-scented osmanthus CO2, Guangxi sweet-scented osmanthus and Guangzhou sweet-scented osmanthus) in different origins, and combined with sensory evaluation method 4 groups of different osmanthus essential oil aroma of the eight sensory properties of the composition of the study, that is, fruit, sour, fermented incense, flowers, coke sweet incense, woody incompatible incense, spicy and heterosexual incense for sensory evaluation; Out of 44 kinds of aroma ingredients in osmanthus essential oil。 The results showed that 23 of these were the characteristic aroma substances of osmanthus essential oil, β-pinene, n-octyl aldehyde, folic acid ester, leaf alcohol, trans-2,4-G Dienal, linalool, carnoside, 1-decanol, terpineol, geranyl acetate, D-citronellol, neryl alcohol, geraniol, dihydro-β-ionone, α-violet Ketone, phenylethyl alcohol, β-ionone, propyl decalactone, eugenol, methyl hexadecanoate, peach aldehyde, ethyl oleate, ethyl linoleate。

  The results show that the linear correlation coefficient (R2) of the quantitative curve of the measured aroma is equal to or greater than 0。96, and it can be seen that the similarity between the recombinant sample and the osmanthus oil sample is high, so the quantitative Is the main aroma material; indicating that the overall accuracy of the method is better for osmanthus essential oil in the analysis of aroma components。 To provide a certain theoretical basis for the deployment of aroma of sweet and sour fragrance。

Key words：osmanthus essential oil; GC-MS; sensory analysis; GC-O; mixed calibration experiment

目录

1。 引言 1

1。1 桂花精油简介 1

1。2 桂花精油的特征香气成分研究 2

1。2。1 气相色谱-质谱联用技术（GC-MS） 2

1。2。2 感官分析方法 2

1。2。3 特征性香气成分的鉴别方法 2

1。2。4 保留指数定性法 3

1。2。5 标准曲线实验 3

1。2。6 重组实验 3

1。3 桂花精油香气成分研究现状