为优化玫瑰饮品酿制工艺,采用顶空固相微萃取-气相色谱质谱联用仪分析了其中19种主要芳香成分,包括芳香族、萜类及其衍生物和烷烃类物质。通过优化各种参数,并结合标准加入法定量,该方法的相关系数为0.990 1～0.999 5,精密度为0.88%～15.21%,检出限为0.02～13.32μg/L,回收率为83.93%～112.02%,表明该法准确可靠。利用该法检测了5种不同种类的玫瑰饮品,发现各成分的含量虽不同,但每种化合物都是在一定范围内变化。β-苯乙醇是最主要的成分(占78.55%～96.03%),含量为64 318.00～195 203.47μg/L;其次是香茅醇、甲基丁香酚、丁子香酚和香叶醇,其各自比例都在0.21%～6.14%,含量为170.01～7 005.90μg/L;再次是乙酸香茅酯、橙花醇、玫瑰醚和橙花叔醇,其含量为数十至300μg/L;其他化合物如部分萜类、烷烃类物质,由于它们的难溶性导致其含量很低,在数十个μg/L甚至1μg/L以下。经统计分析发现,5种玫瑰饮品中化合物含量无显著性差异,但通过聚类分析发现饮料2、3、5总体上最为相似。

Headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry has been applied for analysing 19 aroma compounds in rose beverage to optimize rose brewing technology.These compounds contained aromatics,terpenoids,terpenoid derivative,and alkanes.The optimization of HS-SPME combined with standard addition quantification was carried out.The correlation coefficients were from 0.9901 to 0.9995.The precision and recovery ranged from 0.88% to 15.21% and from 83.93% to 112.02%,respectively.The detection limit was from 0.02 to 13.32μg/L.It demonstrated that the method was a promising technique.5 rose beverages were determined.The results showed that the concentration of compounds were different in different samples.2-phenylethanol was the most abundant component.It accounted for 78.55%~ 96.03% with the concentration from 64318.00μg/L to 195203.47μg/L.The other major compounds were citronellol,methyl eugenol,eugenol,and geraniol,accounting for 0.21%~6.14% with the concentration from 170.01μg/L to 7005.90μg/L.The minor compounds were citronellyl acetate,nerol,rose oxide and nerolidol with the concentration from dozens of μg/L to 300μg/L.In addition,some terpenoids and alkanes were low with dozens of μg/L or even lower than 1μg/L because of their low water solubility.Statistical analysis indicated no significant difference among five rose beverage(P>0.05).Furthermore,the most similar beverages were No.2,3,and 5.