Abstract: To explore the differences in essential oil components in different parts（stem，leaf and whole plant）of Ocimum×citriodorum and develop natural characteristic tobacco flavorings，three extraction methods，including ultrasonic extraction，soxhlet extraction and simultaneous distillation and extraction，were adopted to extract Ocimum×citriodorum essential oil. The chemical compositions and aroma characteristics of essential oils from different parts were systematically analyzed，and their flavoring effects in cigarettes were evaluated.The results showed that 20，15 and 40 volatile components were extracted by ultrasonic extraction，soxhlet extraction and simultaneous distillation and extraction，respectively.The extracts obtained by the first two methods were mainly composed of acids，with relative contents of 45.35% and 44.19%，respectively. However，the extract of simultaneous distillation and extraction was dominated by olefins，with a relative content of 24.25%，and the most volatile components were detected. Essential oils were extracted from fresh and dried Ocimum×citriodorum by simultaneous distillation and extraction. The results indicated that the extraction rate of fresh samples was higher than that of dried samples，and the extraction rate of leaves was higher than that of stems and whole plants.A total of 31，29 and 36 major volatile components were extracted in essential oils from fresh stems，leaves and whole plants of Ocimum×citriodorum，while 29，29 and 40 major components were detected in dried samples，respectively.Olefins and alcohols were abundant in all samples in terms of component species.A total of 10 key aroma substances with relative odor activity value≥1 were screened from essential oils of different Ocimum×citriodorum parts，including 1⁃octen⁃3⁃ol，linalool，geraniol，eugenol，（Z）⁃citral，citral，（E）⁃citral，phenylacetaldehyde，β⁃ionone and β⁃caryophyllene.All samples presented distinct herbal and fresh aroma notes. The cigarette flavoring and smoking evaluation results showed that the fresh leaf essential oil achieved the highest sensory score of 29.0 at the addition level of 0.2 mg/cig，which could endow cigarettes with a fresh sweet aroma.In conclusion，the fresh leaf essential oil of Ocimum×citriodorum at the addition dosage of 0.2 mg/cig exhibited the optimal flavoring effect on cigarettes.It could improve aroma quality and aroma intensity，as well as enhance smoking taste.

Key words: Ocimum×citriodorum, Essential oil, Extraction method, Cigarette flavoring, Sensory quality

摘要： 为探究柠檬罗勒不同部位（茎、叶、全株）精油组分的差异，开发天然特色烟用香料，采用超声提取法、索氏提取法、同时蒸馏萃取法提取柠檬罗勒精油，系统分析不同部位的化学成分与香气特征，并评价其卷烟加香应用效果。结果表明，超声提取法、索氏提取法与同时蒸馏萃取法分别提取出20、15、40种挥发性成分。前2种方法提取物均以酸类成分为主，相对含量分别为45.35%、44.19%；同时蒸馏萃取法提取物以烯烃类成分为主，相对含量为24.25%，且检出挥发性成分种类最多。采用同时蒸馏萃取法提取干、鲜柠檬罗勒精油，结果表明，鲜样提取率高于干样，叶片提取率高于茎部与全株。新鲜柠檬罗勒茎、叶、全株精油中分别提取出31、29、36种主要挥发性成分，干燥茎、叶、全株中分别鉴定出29、29、40种主要挥发性成分，各样品中烯烃类与醇类物质种类均较为丰富。柠檬罗勒各部位精油中共筛选出10种相对气味活度值≥1的关键香气物质，分别为1-辛烯-3-醇、芳樟醇、香叶醇、丁香酚、（Z）-柠檬醛、柠檬醛、（E）-柠檬醛、苯乙醛、β-紫罗兰酮、β-石竹烯；各样品香气整体以明显的药草香与清香为主。卷烟加香评吸结果表明，鲜叶精油添加量为0.2 mg/支时感官评价总分最高，达29.0分，可赋予卷烟清甜香韵。综上，添加0.2 mg/支的柠檬罗勒鲜叶精油对卷烟的加香效果最好，具有提升香气质和香气量、改善口感等作用。

关键词: 柠檬罗勒, 精油, 提取方法, 卷烟加香, 感官品质