加工处理对离蕊金花茶花朵不同部位挥发性组分的影响

目的:探究加工工艺对离蕊金花茶花朵不同部位挥发性组分的影响。方法:以离蕊金花茶全花、花瓣和花蕊为材料，经摊放、微波杀青、干燥等加工处理，制成干样，分析加工处理对离蕊金花茶花朵不同部位挥发性组分的影响。结果:离蕊金花茶共鉴定出挥发性物质73种，主要为醇类、醛类、酮类、酯类、酸类、萜烯类和其他类，并以醇类和醛类为主。从挥发性物质种类和数量上，加工处理对全花的影响大于花蕊和花瓣。芳樟醇、肉桂酸甲酯、乙酸甲酯与离蕊金花茶挥发性组分呈负相关，醇类和醛类物质对干样全花挥发性组分贡献较大，C₆挥发性化合物对干样花瓣挥发性组分贡献较大，类胡萝卜素降解的挥发性化合物对干样花蕊挥发性组分贡献较大。结论:加工处理对离蕊金花茶花蕊、花瓣和全花不同部位所含挥发性物质组分种类、相对含量均存在一定差异，且主要贡献的挥发性物质不同，加工处理对全花的影响大于花蕊和花瓣。

Effects of processing on volatile components in different parts of the flowers from Camellia liberofilamenta

Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity of volatile substances, the effect of processing on whole flower was greater than that on stamen and petal. Linalsol, methyl endolaurate and methyl acetate were negatively correlated to the volatile components of the tea. Alcohols and aldehydes contributed significantly to the volatile components of the whole dry flower, C6 volatile compounds contributed significantly to the volatile components of the petals, and carotenoid degraded volatile compounds contributed significantly to the volatile components of the stamens. Conclusion: There are some differences in the types and relative contents of volatile substances in different parts of stamens, petals and whole flower, and the main contribution volatile substances are different. The influence of processing on whole flower is greater than that of stamens and petals.