为开发草珊瑚茶加工工艺、草珊瑚的综合利用提供理论依据。采用高效液相色谱法、气相色谱质谱联用法，探明在不同干燥加工工艺条件下绿原酸、异嗪皮啶和迷迭香酸3种有效成分和挥发性成分的差异，并结合感官评价、香气评价和统计分析进行评价。结果表明：在草珊瑚茶不同加工方式中，冷冻干燥法三种主要成分绿原酸（18.19 mg/g）、异嗪皮啶（1.39 mg/g）和迷迭香酸（64.01 mg/g）含量最高，分别为室温阴干下的14.3、2.04、7.99倍。从感官评价结合挥发性物质分析出，以45 ℃干燥感官评分最高；以室温阴干法有最多的挥发性成分种类（36种）和相对含量（49.44%的酚酸类）。香气评价结果表明草珊瑚茶以烯烃类成分贡献芳香味，柑橘味和淡薄荷香为主。综合比较认为，以45 ℃干燥法的草珊瑚茶有较好的制茶适性。该研究可为草珊瑚的综合开发提供理论依据和技术支撑。
In order to explore processing technology in sarcandraglabratea, and to provide theoretical basis for the comprehensive utilization of sarcandraglabra. Using high performance liquid chromatography (HPLC) and Gas chromatography-mass spectrometry (GC-MS), the differences of the active and volatile components of chlorogenic acid, isoazinpyridine and rosmarinic acid under different drying processing conditions were investigated, and the differences were evaluated by sensory evaluation, aroma evaluation and statistical analysis. The results showed that, among different processing methods in sarcandraglabratea, the content of chlorogenic acid (18.19 mg/g), isoazinidine (1.39 mg/g) and rosmarinic acid (64.01 mg/g) in three main components of freeze-drying method was the highest, which were 14.3, 2.04, 7.99 times of that under drying in the shade at room temperature, respectively. From the sensory evaluation and analysis of volatile substances, drying at 45 ℃ had the highest sensory score. Dried in the shade methods had the most volatile components (36 kinds) and relative content (49.44% phenolic acid compound), respectively. The results of aroma evaluation showed that the aroma of sarcandraglabra tea was mainly composed of olefin components, citrus and light lotus. It was concluded that the sarcandraglabra tea dried at 45 ℃ had better suitability for making tea. This study could provide theoretical basis and technical support for the comprehensive development of sarcandraglabra.