关键词: 玫瑰花水, 细胞液, 香气, 吹扫捕集-气相色谱/质谱联用技术

Abstract: The Kushui rose water was used as the raw material to extract the aroma components of rose water by liquid-liquid extraction,headspace method,solid phase microextraction and purging and trapping,respectively.Gas chromatography-mass spectrometry (GC-MS) was combined with MassworksTM.The identification analysis of mass spectrometry software shows that the purging and trapping method is more suitable for batch rapid analysis of rose aroma components because of its good extraction effect,simple operation,good repeatability,green environmental protection and high degree of automation.A total of 74 kinds of aroma components were identified in rose water and cell fluid,including 70 kinds of rose water and 67 kinds of cell fluid.There are 62 kinds of ingredients in rose water and cell fluid,and the relative content is 81.17% and 90.75% respectively.There are 7 unique components of rose water,the sum of relative contents is 5.90%,the unique components of cell fluid are 4,and the sum of relative contents is 1.45%.There was a difference between rose water and cell liquid aroma components.

Key words: rose water, cell fluid, aroma, purging and trapping-gas chromatography/mass spectrometry