Variations In The Components Of Osmanthus Fragrans Lour. Essential Oil At Different Stages Of Flowering

摘要

A headspace solid-phase microextraction (HS-SPME) method was used to extract the essential oil of Osmanthus fragrans Lour., which was then analysed by gas chromatography-mass spectrometry (GC-MS) at four different stages of flowering. The primary chemical components of the essential oil extracted from O. fragrans were linalool and its oxide, α-ionone, β-ionone, nerol, γ-decalactone, 9,12,15-octadec-atrienoic acid, and hexadecanoic acid, most of which were at their highest concentrations in extracts obtained from flowers at the initial flowering stage. HS-SPME using a PDMS/DVB fibre is a simple, rapid, and solvent-free method for the extraction of volatile compounds emitted from living O. fragrans. HS-SPME with GC-MS can be used to determine the aromatic maturity in O. fragrans, to decide the optimal harvest date. The initial flowering stage was the best time to harvest O. fragrans.