为了探究桂花纯露的生产工艺和品质稳定性，该研究采用GC-MS比较分析了不同工艺和产地鲜花提取的桂花纯露香气成分。结果表明，不同工艺提取的桂花纯露香气成分差异较大，共有成分仅19种。其中，水蒸馏法提取的桂花纯露中β-紫罗兰酮（19.64%）、γ-癸内酯（15.82%）、二氢-β-紫罗兰醇（12.26%）是优势组分，香气成分含量高但杂质也明显。真空冷冻干燥法提取的桂花纯露中主要含二氢-β-紫罗兰酮（43.59%）、β-紫罗兰酮（25.73%）和芳樟醇（15.48%），二氢-β-紫罗兰酮含量显著高于其他方法，但香味偏弱。微波真空干燥法提取的桂花纯露中芳樟醇氧化物相对含量达50%以上，γ-癸内酯达16.67%，各组分含量均衡，香味典型且层次丰富。不同产地鲜花提取的桂花纯露共有香气成分43种，优势组分均为芳樟醇氧化物、γ-癸内酯、β-紫罗兰酮、香叶醇、二氢-β-紫罗兰酮等重要香气活性物质。由此说明，加工工艺对桂花纯露品质稳定性影响较大，综合考虑微波真空干燥是值得大力推广的工艺。另外，产地之间虽有差异，但主成分基本稳定。该研究为桂花纯露的产业化及开发利用奠定了基础。

To investigate the production process and quality stability of Osmanthus fragrans hydrosol, this study employed GC-MS to conduct a comparative analysis of the aroma components extracted from Osmanthus fragrans fresh flowers using different methods and originating from various locations. The results indicated that significant variations in the aroma components of Osmanthus fragrans hydrosol was based on the extraction method, with a total of only 19 identified components co-existing in three methods. Notably, the hydrosol extracted via water distillation featured dominant components such as β-ionone (19.64%), γ-decalactone (15.82%), and dihydro-β-ionol (12.26%), which collectively contributed to a high aroma content, although impurities were also present. In contrast, the hydrosol extracted using the vacuum freeze-drying method was characterized primarily by dihydro-β-ionone (43.59%), β-ionone (25.73%), and linalool (15.48%), with a notably high concentration of dihydro-β-ionone, albeit with a weaker fragrance. Furthermore, the relative content of linalool oxide in the hydrosol obtained through microwave vacuum drying exceeded 50%, while γ-decalactone accounted for 16.67%. The hydrosol obtained from this method had a balanced composition of components, resulting in a typical and rich fragrance. Additionally, Osmanthus fragrans hydrosol extracted from fresh flowers of different origins comprised a total of 43 aroma components, with linalool oxide, γ-decalactone, β-ionone, geraniol, and dihydro-β-ionone being the predominant active substances. This finding underscored the substantial influence of processing technology on the quality stability of Osmanthus fragrans hydrosol, with microwave vacuum drying emerging as a process worthy of promotion. Furthermore, while variations existed among production areas, the primary components remained largely stable. This research provides a foundational basis for the industrialization, development, and utilization of Osmanthus fragrans hydrosol.