玫瑰醇-β-D-吡喃葡萄糖苷的卷烟增香及缓释作用
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摘要
为改善卷烟香气品质,开发释香稳定型烟用香料,将玫瑰醇和玫瑰醇-β-D-吡喃葡萄糖苷分别添加到卷烟中,测定其在卷烟主流烟气中的转移率;通过逐口抽吸考察玫瑰醇糖苷的缓释作用,采用气相色谱质谱联用法(GC/MS)测定了挥发性香气成分,并对加香试验卷烟进行了感官评吸。结果表明:(1)添加玫瑰醇和玫瑰醇糖苷试验卷烟在燃吸后产生的玫瑰醇向主流烟气粒相物的转移率分别为10.80%和2.21%。(2)试验卷烟逐口抽吸后共检测到挥发性产物31种,添加玫瑰醇试验卷烟的释香不均匀,呈前多后少的趋势,而添加玫瑰醇糖苷试验卷烟的释香较均匀。(3)添加玫瑰醇糖苷试验卷烟的香气丰满且前后一致性较好,表明该糖苷具有改善和修饰卷烟烟气、减轻刺激性的作用。玫瑰醇糖苷克服了玫瑰醇因挥发而导致的释香不稳定的问题,可作为一种释香稳定的烟用香原料应用于卷烟中。
In order to develop novel cigarette flavors that can promote the aroma quality of cigarettes and the stability of aroma-releasing, rhodinol and rhodinol glycoside were added into cigarettes, and their transfer rates to mainstream cigarette smoke were measured. The sustained release of glycoside was analyzed through puff-by-puff smoking, and the volatile aroma components were determined by GC/MS. Furthermore, the sensory quality of cigarettes containing rhodinol or rhodinol glycoside was evaluated. The results showed that: 1) The transfer rate of rhodinol produced by rhodinol and rhodinol glycoside to the particulate phase matter of mainstream cigarette smoke was 10.80% and 2.21%, respectively. 2) In the process of puff-by-puff smoking of test cigarettes, 31 volatile products were detected. The aroma profile of cigarettes containing rhodinol was not uniform, the release was faster in the first puff and then slowed. On the other hand, the aroma of cigarettes containing rhodinol glycoside released uniformly. 3) The aroma of cigarette containing rhodinol glycoside was rich and consistent during smoking, which suggested that rhodinol glycoside could promote and modify cigarette smoke and reduce irritation. Rhodinol glycoside avoids instable aroma release caused by the volatilization of rhodinol, and could be used as a raw material in cigarette flavoring.
In order to develop novel cigarette flavors that can promote the aroma quality of cigarettes and the stability of aroma-releasing, rhodinol and rhodinol glycoside were added into cigarettes, and their transfer rates to mainstream cigarette smoke were measured. The sustained release of glycoside was analyzed through puff-by-puff smoking, and the volatile aroma components were determined by GC/MS. Furthermore, the sensory quality of cigarettes containing rhodinol or rhodinol glycoside was evaluated. The results showed that: 1) The transfer rate of rhodinol produced by rhodinol and rhodinol glycoside to the particulate phase matter of mainstream cigarette smoke was 10.80% and 2.21%, respectively. 2) In the process of puff-by-puff smoking of test cigarettes, 31 volatile products were detected. The aroma profile of cigarettes containing rhodinol was not uniform, the release was faster in the first puff and then slowed. On the other hand, the aroma of cigarettes containing rhodinol glycoside released uniformly. 3) The aroma of cigarette containing rhodinol glycoside was rich and consistent during smoking, which suggested that rhodinol glycoside could promote and modify cigarette smoke and reduce irritation. Rhodinol glycoside avoids instable aroma release caused by the volatilization of rhodinol, and could be used as a raw material in cigarette flavoring.
引文
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[15]蔡君兰,张晓兵,赵晓东,等.一些醇类香料单体在卷烟中的转移研究[J].中国烟草学报,2009,15(1):6-11.CAI Junlan,ZHANG Xiaobing,ZHAO Xiaodong,et al.Transfer of some alcohol flavors in cigarette blend[J].Acta Tabacaria Sinica,2009,15(1):6-11.
[16]毛多斌,周强,牟定荣,等.8种葡萄糖苷配糖体在卷烟主流烟气粒相物中的转移率测定[J].中国烟草学报,2012,18(1):1-5.MAO Duobin,ZHOU Qiang,MOU Dingrong,et al.Astudy on transfer rates of main pyrolysis products of eight glycosides in mainstream cigarette smoke[J].Acta Tabacaria Sinica,2012,18(1):1-5.
[17]Mitsui K,David F,Dumont E,et al.LC fractionation followed by pyrolysis GC-MS for the in-depth study of aroma compounds formed during tobacco combustion[J].Journal of Analytical and Applied Pyrolysis,2015,116:68-74.
[18]朱浩,柴国璧,迟广俊,等.卷烟主流烟气烟熏香成分的感官导向分析[J].烟草科技,2017,50(1):41-49.ZHU Hao,CHAI Guobi,CHI Guangjun,et al.Sensory-oriented analysis of smoky components in mainstream cigarette smoke[J].Tobacco Science&Technology,2017,50(1):41-49.
[19]孙玉利,王晓瑜,刘绍锋,等.串联冷阱捕集-气相色谱/质谱法分析卷烟主流烟气气相成分[J].烟草科技,2016,49(3):52-61.SUN Yuli,WANG Xiaoyu,LIU Shaofeng,et al.Two consecutive cold traps combined with gas chromatography-mass spectrometry to analyse gas phase mainstream cigarette smoke components[J].Tobacco Science&Technology,2016,49(3):52-61.
[20]宋凌勇.卷烟烟气粒相物中挥发性香味成分的分析研究[J].轻工科技,2015(9):114-115,121.SONG Lingyong.Analysis of volatile aroma components in particulate matter of cigarette smoke[J].Light Industry Science and Technology,2015(9):114-115,121.
[21]韩冰,汪军霞.热脱附-气相色谱/质谱联用分析卷烟主流烟气主要气相有机化合物[J].广东化工,2016,43(11):262-264.HAN Bing,WANG Junxia.Analysis of the major organic compounds from gas phase components in mainstream cigarette smoke by thermal desorption and gas chromatography/mass spectrometry[J].Guangdong Chemical Industry,2016,43(11):262-264.
[22]Baker R R,Bishop L J.The pyrolysis of tobacco ingredients[J].Journal of Analytical and Applied Pyrolysis,2004,71(1):223-311.
[23]Baker R R,Bishop L J.The pyrolysis of non-volatile tobacco ingredients using a system that simulates cigarette combustion conditions[J].Journal of Analytical and Applied Pyrolysis,2005,74(1/2):145-170.
[24]曾世通,刘珊,孙世豪,等.β-紫罗兰醇葡糖苷热裂解产物及其在卷烟主流烟气中的释放行为[J].烟草科技,2013(8):35-38.ZENG Shitong,LIU Shan,SUN Shihao,et al.Pyrolytic products ofβ-ionol-glucoside and their release behavior in mainstream cigarette smoke[J].Tobacco Science&Technology,2013(8):35-38.
[25]Xie W C,Yang X H,Zhang C H,et al.Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors[J].Thermochimica Acta,2012,532:2-9.
[2]Dziadas M,JeleńH H.Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes[J].Food Chemistry,2016,190:412-418.
[3]Kapfer G F,Nitz S,Drawert F.Bound aroma compounds in tobacco smoke condensate[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung,1989,188(6):512-516.
[4]Herron J N.Tobacco product containing side stream smoke flavorant:US4804002[P].1989-02-14.
[5]Chan W G.Smoking composition containing a flavorant-release saccharide additive:EP0506231[P].1996-09-11.
[6]赵华新,陶陶,姬小明.金莲花糖苷的热裂解行为及卷烟加香应用研究[J].香料香精化妆品,2016(2):17-20.ZHAO Huaxin,TAO Tao,JI Xiaoming.Investigation of the pyrolytic behavior of glycosides of Trollius chinensis Bunge and its application in cigarette flavoring[J].Flavour Fragrance Cosmetics,2016(2):17-20.
[7]李富欣,倪克平,姬小明,等.金莲花糖苷酸解香味组分分析及卷烟加香应用研究[J].香料香精化妆品,2014(1):21-24.LI Fuxin,NI Keping,JI Xiaoming,et al.Analysis of acid-hydrolyzed components of glycosides from Trollius chinensis Bunge and its application in cigarette flavoring[J].Flavour Fragrance Cosmetics,2014(1):21-24.
[8]李斌.潜香物质在低焦油卷烟香味补偿技术中的应用研究[J].安徽农业科学,2012,6(6):3562-3564.LI Bin.Application of flavor precursor in low-tar cigarette fragrance compensation[J].Journal of Anhui Agricultural Sciences,2012,6(6):3562-3564.
[9]解万翠,刘艺,阁威,等.糖苷类香料前体的卷烟加香和缓释效果[J].烟草科技,2006(7):40-42.XIE Wancui,LIU Yi,GE Wei,et al.Application of geranyl glycoside in cigarette flavoring[J].Tobacco Science&Technology,2006(7):40-42.
[10]Heckman R A,Dube M F,Lynm D,et al.The role of tobacco precursors in cigarette flavor[J].Recent Advances in Tobacco Science,1981,7:107-153.
[11]雷声,杨锡洪,解万翠,等.玫瑰醇-β-D-吡喃葡萄糖苷键合态香料前体的合成及结构表征[J].现代食品科技,2015,31(10):163-167.LEI Sheng,YANG Xihong,XIE Wancui,et al.Synthesis and structural characterization of rhodinol-β-D-glucosidically bound flavor precursors linkage[J].Modern Food Science and Technology,2015,31(10):163-167.
[12]Jenkins R W Jr,Newman R H,Chavis M K.Cigarette smoke formation studies:II.Smoke distribution and mainstream pyrolytic composition of added14C-menthol(U)[J].Contributions to Tobacco Research,1970,5(6):299-301.
[13]黄龙,陈一,刘辉,等.卷烟及烟气中薄荷醇的毛细管气相色谱分析[J].烟草科技,2007(4):32-35,39.HUANG Long,CHEN Yi,LIU Hui,et al.Determination of menthol in cigarette and its smoke by capillary gas chromatography[J].Tobacco Science&Technology,2007(4):32-35,39.
[14]林文强,欧亚非,王瑞玲,等.薄荷型卷烟和主流烟气中薄荷醇分析及其转移的研究[J].化学研究与应用,2010,22(9):1122-1125.LIN Wenqiang,OU Yafei,WANG Ruiling,et al.Analysis of menthol in mentholated cigarettes and mainstream smoke and determination of transfer rate in smoke[J].Chemical Research and Application,2010,22(9):1122-1125.
[15]蔡君兰,张晓兵,赵晓东,等.一些醇类香料单体在卷烟中的转移研究[J].中国烟草学报,2009,15(1):6-11.CAI Junlan,ZHANG Xiaobing,ZHAO Xiaodong,et al.Transfer of some alcohol flavors in cigarette blend[J].Acta Tabacaria Sinica,2009,15(1):6-11.
[16]毛多斌,周强,牟定荣,等.8种葡萄糖苷配糖体在卷烟主流烟气粒相物中的转移率测定[J].中国烟草学报,2012,18(1):1-5.MAO Duobin,ZHOU Qiang,MOU Dingrong,et al.Astudy on transfer rates of main pyrolysis products of eight glycosides in mainstream cigarette smoke[J].Acta Tabacaria Sinica,2012,18(1):1-5.
[17]Mitsui K,David F,Dumont E,et al.LC fractionation followed by pyrolysis GC-MS for the in-depth study of aroma compounds formed during tobacco combustion[J].Journal of Analytical and Applied Pyrolysis,2015,116:68-74.
[18]朱浩,柴国璧,迟广俊,等.卷烟主流烟气烟熏香成分的感官导向分析[J].烟草科技,2017,50(1):41-49.ZHU Hao,CHAI Guobi,CHI Guangjun,et al.Sensory-oriented analysis of smoky components in mainstream cigarette smoke[J].Tobacco Science&Technology,2017,50(1):41-49.
[19]孙玉利,王晓瑜,刘绍锋,等.串联冷阱捕集-气相色谱/质谱法分析卷烟主流烟气气相成分[J].烟草科技,2016,49(3):52-61.SUN Yuli,WANG Xiaoyu,LIU Shaofeng,et al.Two consecutive cold traps combined with gas chromatography-mass spectrometry to analyse gas phase mainstream cigarette smoke components[J].Tobacco Science&Technology,2016,49(3):52-61.
[20]宋凌勇.卷烟烟气粒相物中挥发性香味成分的分析研究[J].轻工科技,2015(9):114-115,121.SONG Lingyong.Analysis of volatile aroma components in particulate matter of cigarette smoke[J].Light Industry Science and Technology,2015(9):114-115,121.
[21]韩冰,汪军霞.热脱附-气相色谱/质谱联用分析卷烟主流烟气主要气相有机化合物[J].广东化工,2016,43(11):262-264.HAN Bing,WANG Junxia.Analysis of the major organic compounds from gas phase components in mainstream cigarette smoke by thermal desorption and gas chromatography/mass spectrometry[J].Guangdong Chemical Industry,2016,43(11):262-264.
[22]Baker R R,Bishop L J.The pyrolysis of tobacco ingredients[J].Journal of Analytical and Applied Pyrolysis,2004,71(1):223-311.
[23]Baker R R,Bishop L J.The pyrolysis of non-volatile tobacco ingredients using a system that simulates cigarette combustion conditions[J].Journal of Analytical and Applied Pyrolysis,2005,74(1/2):145-170.
[24]曾世通,刘珊,孙世豪,等.β-紫罗兰醇葡糖苷热裂解产物及其在卷烟主流烟气中的释放行为[J].烟草科技,2013(8):35-38.ZENG Shitong,LIU Shan,SUN Shihao,et al.Pyrolytic products ofβ-ionol-glucoside and their release behavior in mainstream cigarette smoke[J].Tobacco Science&Technology,2013(8):35-38.
[25]Xie W C,Yang X H,Zhang C H,et al.Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors[J].Thermochimica Acta,2012,532:2-9.