中文摘要：

采用顶空固相微萃取和气相色谱-质谱联用技术（HS-SPME-GC-MS）对荷叶的挥发性成分进行分析,确定荷叶香气成分的组成.共鉴定了其中的51个成分,包含酸类化合物10种、烷烃类化合物8种、醛类化合物8种、烯类化合物4种、醇类化合物1种、酮类化合物6种、苯类化合物5种、萘类化合物3种、酯类化合物2种、其他3种,占其香气成分的92.26%.在荷叶的挥发性成分中,乙酸的含量最高,占总峰面积的18.90%,其次为DL-柠檬烯、己酸、苯乙醇、正壬醛、苯酚、丙酸、苯乙酸乙酯、醛、苯甲醛等.初步确定正壬醛、己醛和DL-柠檬烯是荷叶主要赋香成分;苯乙醇、苯乙酸乙酯和苯甲醛对荷叶的香味起了协调和增强作用.

英文摘要：

Aroma components in lotus leaf sampleswere analyzed and determine by headspace solid phase micro extraction and gas chromatography-mass spectrometry（HS-SPME-GC-MS）.51 components that accounts for 92.26%of its aroma components were identified in total,which contains 10 acid,8hydrocarbons,8aldehydes,4alkenes,1alcohols,6ketones,5benzenes,3napthalenes,2esters,3other compounds.Among the volatile components of lotus leaf,acetic acid content is the highest accounting for 18.90% peak area,followed by DL-limonene,hexanoic acid,benzyl alcohol,n-nonyl aldehyde,phenol,propionic acid,benzene ethyl acetate,formaldehydeand benzaldehyde.It is initially identified that nonylaldehyde,hexanal and DL-limonene are the main lotus scenting ingredients.Phenylethyl alcohol,ethyl phenylacetate and benzaldehyde have a synergistic effect on the aroma of lotus leaves.