通过水蒸汽蒸馏法对新疆五种薰衣草花中精油进行提取，采用气相色谱-质谱联用(GC-MS)技术对薰衣草精油中挥发性成分及特征香气成分进行了分析，并对其香气轮廓进行了感官评定。结果显示，五个品种的薰衣草精油（70-1、74262、杂花、法国兰、白花）中，70-1精油含量最高，为6.88%。经鉴定薰衣草精油中挥发性成分主要为萜烯类、酯类、醛类、酮类和醇类，其中白花精油中挥发性化合物种类最多，含量也最高，五种精油中挥发性物质含量差异最大的为萜烯类，分别为17.15%、12.36%、16.33%、16.16%、20.48%；五种精油中特征香气成分如芳樟醇及乙酸芳樟酯等含量具有较大差异。通过感官分析发现74262精油中花香、酯香气最浓郁，五种精油中花香，酯香、凉气、油蜡气和萜气均有较大差异，其原因主要是由于品种以及所含有的挥发性物质存在差异。

Essential oils from five types of lavender flowers (namely 70-1, 74262, Miscellaneous flower, France blue, White flower) in Xinjiang were extracted by water vapor distillation. Volatile components and characteristics of aroma components in lavender essential oils were analyzed using gas chromatography- mass spectrometry (GC- MS), and the aroma profiles were investigated by sensory evaluation. Results showed that 70-1 oil had the highest content (6.88%) among five types of lavender essential oils. The volatile components in lavender essential oils were mainly terpenes, esters, alcohols, aldehydes and ketones. White flower essential oil had the highest kinds and content of volatile components. The biggest difference in volatile components was terpene, which the content of five types of essential oils was 17.15%, 12.36%, 16.33%, 16.16%, 16.33%, respectively. The content of characteristic aroma components in five types of lavender essential oils such as linalool and linalyl acetate, had significant difference. Essential oil of 74262 type had the strongest flower smell and ester aroma flavors. Therefore, the flavors as flower smell, ester aroma, chill, wax oil and terpene smell in five types of lavender essential oils presented the significant difference was mainly for the variety and volatile components.

国家自然科学基金（31401679），2012年江苏省农业科技自主创新资金（项目编号：CX（12）3083）