碳化温度对成品卷烟烟丝挥发性致香成分的影响初探
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摘要
【目的】研究成品烟丝致香成分与不同碳化温度间的关系。【方法】设计制作相同的成品烟丝样品,通过HS-GC-MS在不同碳化温度条件下(80、100和120℃)测定烟丝致香成分的种类,并研究两者间的相互影响。【结果】(1)成品烟丝从80℃开始碳化,120℃时碳化明显,从低温到高温,色泽由金黄色向棕褐色转变。(2)在80、100和120℃各温度条件下,平行测试的质谱峰形态基本表现一致,分别检测到18、52和81种致香成分,分子量范围为44.026~241.077 u。(3)从低温到高温,不同碳化温度下特征致香物质的数量分别为4、13和36种。【结论】随着温度的提升,致香成分的数量不断增加,其中,100℃时特征致香成分为胺类、醇类、硫化物和含氧多环类化合物,分子量40~200 u;120℃时特征致香成分为酮类、醇类、醚类和含氮多环化合物,分子量50~160 u。
[Purposes]To study the relationship between the aroma components and the different carbonation temperatures.[Methods]The same finished tobacco samples were designed and manufactured. The types of aroma components were determined by HS-GC-MS at different carbonation temperatures(80, 100 and 120 ℃), and the interaction between them was studied.[Results](1) The finished tobacco was carbonized from 80 ℃, and the carbonization was obvious at 120 ℃. From low temperature to high temperature, the color changed from golden to brown.(2) At 80, 100 and 120 ℃,the mass spectra of the parallel test were basically the same, and 18, 52 and 81 aroma components were detected. The molecular weight range was 44.026-241.077 u.(3) From low temperature to high temperature, the number of fragrant substances in different carbonation temperature was 4, 13 and 36 species respectively.[Conclusions]With the increase of temperature, the number of incense components is increasing. Among them, at 100 ℃, the characteristic aroma components included amines,alcohols and sulfides, oxygen-containing polycyclic compounds and the molecular weight ranged 40 from 200 u; at 120 ℃, ketones, alcohols, ethers and nitrogen-containing polycyclic compounds and the molecular weight ranged 50 from 160 u.
[Purposes]To study the relationship between the aroma components and the different carbonation temperatures.[Methods]The same finished tobacco samples were designed and manufactured. The types of aroma components were determined by HS-GC-MS at different carbonation temperatures(80, 100 and 120 ℃), and the interaction between them was studied.[Results](1) The finished tobacco was carbonized from 80 ℃, and the carbonization was obvious at 120 ℃. From low temperature to high temperature, the color changed from golden to brown.(2) At 80, 100 and 120 ℃,the mass spectra of the parallel test were basically the same, and 18, 52 and 81 aroma components were detected. The molecular weight range was 44.026-241.077 u.(3) From low temperature to high temperature, the number of fragrant substances in different carbonation temperature was 4, 13 and 36 species respectively.[Conclusions]With the increase of temperature, the number of incense components is increasing. Among them, at 100 ℃, the characteristic aroma components included amines,alcohols and sulfides, oxygen-containing polycyclic compounds and the molecular weight ranged 40 from 200 u; at 120 ℃, ketones, alcohols, ethers and nitrogen-containing polycyclic compounds and the molecular weight ranged 50 from 160 u.
引文
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[17]李超,张健,姜黎,等.卷烟主流烟气中6种化学成分的逐口释放量分析[J].烟草科技,2015,48(3):39.DOI:10.16135/j.issn1002-0861.20150308.
[18]温若愚,赵维一,曾建,等.卷烟叶丝加料工艺创新模式的探讨[J].河北农业科学,2010,14(1):68.DOI:10.3969/j.issn.1088-1631.2010.01.028.
[19]唐军,周冰,唐丽,等.松散回潮工序加工强度对烟丝致香物质的影响[J].江西农业学报,2015,27(3):66.DOI:10.3969/j.issn.1001-8581.2015.03.017.
[20]朱晓兰,刘百战,朱青林,等.卷烟烟气中挥发性组分的毛细管气相色谱分析[J].分析测试学报,2001,20(5):38.DOI:10.3969/j.issn.1004-4957.2001.05.012.
[21]李巧灵,刘江生,邓小华,等.烟草热解燃烧过程香味成分的释放变化[J].烟草科技,2014,328(11):62.DOI:10.3969/j.issn.1002-0861.2014.11.013.
[2]王瑞新.烟草化学[M].北京:中国农业出版社,2003.
[3]赵铭钦.卷烟调香学[M].北京:科学出版社,2008.
[4]贺福.碳纤维及石墨纤维[M].北京:化学工业出版社,2010.
[5]王文胜,孙海英,张贵,等.高温碳化温度对碳纤维性能的影响[J].化工科技,2014,22(6):12.DOI:10.3969/j.issn.1008-0511.2014.06.004.
[6]石彪,刘学超,周仁伟,等.碳化温度对异质外延3C-SiC薄膜结晶质量及表面形貌的影响[J].人工晶体学报,2013,42(5):856.DOI:10.3969/j.issn.1000-985X.2013.05.016.
[7]刘树和,赵淑春,董鹏,等.工艺条件对碳化稻壳镁热还原产物组成的影响[J].材料导报,2014,28(14):48.DOI:10.11896/j.issn.1005-023X.2014.14.012.
[8]王延平,梁俪恩.SPME-GC/MS法测定大红袍茶及茶叶蛋卤水味包中的挥发性致香成分[J].食品工业科技,2014,35(10):90.DOI:10.13386/j.issn1002-0306.2014.10.011.
[9]周淑平,肖强,陈叶君,等.不同生态地区初烤烟叶中重要致香物质的分析[J].中国烟草学报,2004,10(1):9.DOI:10.3321/j.issn:1004-5708.2004.01.002.
[10]胡皓月,许自成,汪孝国,等.影响烟草新植二烯含量因素的研究进展[J].江西农业学报,2010,22(1):17.DOI:10.3969/j.issn.1001-8581.2010.01.006.
[11]周桂园,陈剑明,孔兰芬,等.云南主产烟区不同烟叶原料致香成分含量分析[J].西南农业学报,2014,22(5):12.DOI:10.3969/j.issn.1001-4829.2014.03.029.
[12]胡旺云,范多青,杨述元,等.重要烟草反应物香料中致香成分的研究[J].烟草科技,1999(1):25.
[13]刘百战,宗若雯,岳勇,等.国内外部分白肋烟香味成分的对比分析[J].中国烟草学报,2000,6(2):1.
[14]张健,李超,陶鹰,等.离子色谱研究深度抽吸模式下卷烟主流烟气中氨的逐口释放量[J].云南农业大学学报(自然科学),2016,31(5):856.DOI:10.16211/j.issn.1004-90X(n).2016.05.013.
[15]李超,张承明,李颖,等.烟丝结构对主流烟气中NNK逐口释放量的影响[J].云南农业大学学报(自然科学),2016,31(4):700.DOI:10.16211/j.issn.1004-390X(n).2016.04.018.
[16]李晋明,端凯,汪海,等.卷烟香型关键致香物筛选与香型定量判定模式[J].烟草科技,2015,48(12):66.DOI:10.16135/j.issn1002-0861.20151211.
[17]李超,张健,姜黎,等.卷烟主流烟气中6种化学成分的逐口释放量分析[J].烟草科技,2015,48(3):39.DOI:10.16135/j.issn1002-0861.20150308.
[18]温若愚,赵维一,曾建,等.卷烟叶丝加料工艺创新模式的探讨[J].河北农业科学,2010,14(1):68.DOI:10.3969/j.issn.1088-1631.2010.01.028.
[19]唐军,周冰,唐丽,等.松散回潮工序加工强度对烟丝致香物质的影响[J].江西农业学报,2015,27(3):66.DOI:10.3969/j.issn.1001-8581.2015.03.017.
[20]朱晓兰,刘百战,朱青林,等.卷烟烟气中挥发性组分的毛细管气相色谱分析[J].分析测试学报,2001,20(5):38.DOI:10.3969/j.issn.1004-4957.2001.05.012.
[21]李巧灵,刘江生,邓小华,等.烟草热解燃烧过程香味成分的释放变化[J].烟草科技,2014,328(11):62.DOI:10.3969/j.issn.1002-0861.2014.11.013.