采用固相微萃取和GC-MS技术，分析茶梅品种‘冬玫瑰’（Camellia sasanqua ‘Dongmeigui’）不同花期和花器官的香气组成成分及其相对含量，并对其变化规律进行了研究。结果表明：花蕾期、初花期、盛花期和末花期香气组成成分分别有30、49、42和48种，共有成分13种；随花朵开放，各成分的相对含量呈现不同的变化趋势，其中，苯乙酮和顺式-芳樟醇氧化物的相对含量随花朵开放呈逐渐升高的趋势，在初花期、盛花期和末花期二者相对含量的总和均最高，分别为20.08％、44.92％和62.02％；随花朵开放，烷烃类和酚类成分的相对含量逐渐降低，醛酮类成分的相对含量逐渐升高，醇类和烯类成分的相对含量先升高后降低，芳香烃类成分的相对含量先降低后升高。在盛花期，外轮花瓣、内轮花瓣、雄蕊和雌蕊香气的组成成分分别有31、48、34和24种，共有成分12种；其中，苯乙酮和顺式-芳樟醇氧化物在内轮花瓣和雄蕊中的相对含量总和分别高达74.29％和76.32％。从成分类型看，外轮花瓣的香气以烯类和醛酮类成分为主，内轮花瓣和雄蕊的香气以醛酮类和醇类成分为主，雌蕊的香气以醇类、醛酮类、烷烃类和酚类成分为主。综合分析结果显示：茶梅品种‘冬玫瑰’花朵香气的组成成分在不同花期和花器官中均存在较大差异；总体上看，醛酮类和醇类成分是影响其香气浓郁程度的关键成分，其中主体成分是苯乙酮和顺式-芳樟醇氧化物，而内轮花瓣和雄蕊是其香气释放的主要部位。

Aroma components and their relative contents of Camellia sasanqua ‘Dongmeigui’ at different flowering stages and floral organs were analyzed by using solid phase micro-extraction and GC-MS technology， and their variation laws were studied. The results show that there are 30， 49， 42， and 48 aroma components at bud stage， initial flowering stage， full flowering stage， and late flowering stage， respectively， with 13 common components； with the blooming of flowers， relative content of each component shows different variation tendencies， in which， relative contents of acetophenone and cis-linaloloxide show a tendency to gradually increase with the blooming of flowers， and the sum of their relative contents reaches the highest at initial flowering stage， full flowering stage， and late flowering stage， which is 20.08％， 44.92％， and 62.02％， respectively； with the blooming of flowers， relative contents of alkanes and phenols gradually decrease， those of aldehydes and ketones gradually increase， those of alcohols and alkenes firstly increase and then decrease， while those of aromatic hydrocarbons firstly decrease and then increase. At full flowering stage， there are 31， 48， 34， and 24 aroma components in outer petals， inner petals， stamens， and pistils， respectively， with 12 common components， in which， the sum of relative contents of acetophenone and cis-linaloloxide is as high as 74.29％ and 76.32％ in inner petals and stamens， respectively. From the aspect of component types， alkenes and aldehydes and ketones are dominant aroma components in outer petals， aldehydes and ketones and alcohols are dominant aroma components in inner petals and stamens， and alcohols， aldehydes and ketones， alkanes， and phenols are dominant aroma components in pistils. The comprehensive analysis results show that there are evident differences in aroma components from flowers of C. sasanqua ‘Dongmeigui’ at different flowering stages and floral organs； in general， aldehydes and ketones and alcohols are key components affecting the aroma intensity， in which， dominant components are acetophenone and cis-linaloloxide， while inner petals and stamens are major organs releasing aroma.