杏子酸味烟用香料靶向组分的确定及制备工艺优化
|
摘要
为开发能够改善卷烟感官舒适性的天然酸味烟用香料,采用凝胶渗透色谱(GPC)分离、卷烟感官作用评价、气相色谱质谱联用(GC/MS)等方法确定了杏子粗提物的酸味靶向组分,并以其含量为指标对杏子酸味烟用香料的靶向制备工艺进行了优化。结果表明:(1)靶向组分为酸味组分,主要由苹果酸、柠檬酸、乳酸、琥珀酸、富马酸、甘油酸和羟基乙酸等7种有机酸组成。(2)以7种有机酸含量为指标确定了溶剂加热浸提法提取工艺参数:30%乙醇、料液质量比1:5、提取温度75℃、提取时间2.0h;膜分离工艺参数为超滤膜截留分子量8 k D、超滤前料液干物质含量(质量分数)2%(干基计)。(3)与市售杏子提取物和杏子粗提物相比,采用优化工艺制备的杏子酸味烟用香料中7种有机酸含量最高,对改善卷烟感官舒适性的效果最好。
In order to develop natural sour taste tobacco flavors to improve sensory comfort of cigarette, targeted components in apricot extracts was determined by methods of gel permeation chromatography(GPC) separation, cigarette sensory evaluation and gas chromatography-mass spectrometry(GC/MS). Preparation process of apricot sour taste tobacco flavor was optimized by using contents of the targeted components as index. Results showed that: 1) The targeted components were sour taste fractions, mainly composed of seven organic acids, including malic acid, citric acid, lactic acid, succinic acid, fumaric acid, glyceric acid and glycolic acid. 2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1:5, extraction temperature 75℃ and extraction time 2 h. The optimized process parameters of membrane separation were ultrafiltration membrane with molecular weight cut off 8 k D and dry matter content of apricot extract 2%(mass fraction). 3) Compared with commercially available apricot extract and crude extract, the content of seven organic acids in apricot taste tobacco flavor was the highest, which was the best for improving the sensory comfort of cigarette.
In order to develop natural sour taste tobacco flavors to improve sensory comfort of cigarette, targeted components in apricot extracts was determined by methods of gel permeation chromatography(GPC) separation, cigarette sensory evaluation and gas chromatography-mass spectrometry(GC/MS). Preparation process of apricot sour taste tobacco flavor was optimized by using contents of the targeted components as index. Results showed that: 1) The targeted components were sour taste fractions, mainly composed of seven organic acids, including malic acid, citric acid, lactic acid, succinic acid, fumaric acid, glyceric acid and glycolic acid. 2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1:5, extraction temperature 75℃ and extraction time 2 h. The optimized process parameters of membrane separation were ultrafiltration membrane with molecular weight cut off 8 k D and dry matter content of apricot extract 2%(mass fraction). 3) Compared with commercially available apricot extract and crude extract, the content of seven organic acids in apricot taste tobacco flavor was the highest, which was the best for improving the sensory comfort of cigarette.
引文
[1]孙浩元,杨丽,张俊环,等.杏种质资源研究进展[J].经济林研究,2017,35(3):251-258.SUN Haoyuan,YANG Li,ZHANG Junhuan,et al.Advances in researches on apricot germplasm resources[J].Food Science,2017,35(3):251-258.
[2]谢剑平.国内外烟用添加剂法律法规汇编[M].北京:化学工业出版社,2010.
[3]张波,韩舜愈,蒋玉梅,等.杏果挥发性风味成分分析[J].食品科学,2008,29(12):559-563.ZHANG Bo,HAN Shunyu,JIANG Yumei,et al.Analysis of volatile compounds in apricot fruit[J].Food Science,2008,29(12):559-563.
[4]王花俊,毛多斌,张峻松.杏汁挥发性成分分析及在卷烟加香中的应用[J].郑州轻工业学院学报(自然科学版),2011,26(1):1-4.WANG Huajun,MAO Duobin,ZHANG Junsong.Analysis of volatile components in apricot fruit and its application in cigarette[J].Journal of Zhengzhou University of Light Industry(Natural Science Edition),2011,26(1):1-4.
[5]Greger V,Schieberle P.Characterization of the key aroma compounds in apricots(Prunus armeniaca)by application of the molecular sensory science concept[J].Journal of Agricultural and Food Chemistry,2007,55(13):5221-5228.
[6]Steinhaus P,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269.
[7]Dunkel A,Hofmann T.Sensory-directed identification ofβ-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth[J].Journal of Agricultural and Food Chemistry,2009,57(21):9867-9877.
[8]Sonntag T,Kunert C,Dunkel A,et al.Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-α-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice[J].Journal of Agricultural and Food Chemistry,2010,58(10):6341-6350.
[9]加里.赖内修斯.香味化学与工艺学[M].张建勋,译.北京:中国科学技术出版社,2012.
[10]Czepa A,Hofmann T.Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots(daucus carota l.)and carrot puree[J].Journal of Agricultural and Food Chemistry,2003,51(13):3865-3873.
[11]迟广俊,刘俊辉,鲍峰玉,等.初烤烟叶提取物中酸味关键成分的感官导向分析[J].烟草科技,2015,48(12):27-32.CHI Guangjun,LIU Junhui,BAO Fengyu,et al.Sensory-oriented analysis of key sour taste components in cured tobacco extract[J].Tobacco Science&Technology,2015,48(12):27-32.
[12]张启东,刘俊辉,张文娟,等.初烤烟叶提取物中关键甜味成分的感官导向分析[J].烟草科技,2016,49(6):58-64.ZHANG Qidong,LIU Junhui,ZHANG Wenjuan,et al.Sensoryoriented analysis of key sweet taste components in cured tobacco extract[J].Tobacco Science&Technology,2016,49(6):58-64.
[13]张启东,刘俊辉,柴国璧,等.主流烟气粒相物水溶性组分中烤甜香成分分析[J].烟草科技,2014(6):54-59.ZHANG Qidong,LIU Junhui,CHAI Guobi,et al.Analysis of components with roasted sweet aroma in water-soluble portion of mainstream cigarette smoke particulate matter[J].Tobacco Science&Technology,2014(6):54-59.
[14]王丁众,张启东,刘俊辉,等.烟气苦味成分的感官导向鉴定和液相色谱-高分辨质谱分析[J].质谱学报,2016,37(5):414-421.WANG Dingzhong,ZHANG Qidong,LIU Junhui,et al.Sensoryoriented identification and LC-HRMS analysis of bitter compounds in cigarette smoke[J].Journal of Chinese Mass Spectrometry Society,2016,37(5):414-421.
[15]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.
[16]杨鹏元,洪广峰,张启东,等.红枣烤甜香特征成分的确定及制备工艺优化[J].中国烟草学报,2016,22(6):41-50.YANG Pengyuan,HONG Guangfeng,ZHANG Qidong,et al.Analysis of components with roasted sweet aroma in jujube extract and its optimization of extraction technology[J].Acta Tabacaria Sinica,2016,22(6):41-50.
[17]杨鹏元,洪广峰,马宇平,等.焦麦芽烤甜香关键成分的确定及制备工艺优化[J].中国烟草科学,2016,37(5):68-74.YA N G P e n g y u a n,H O N G G u a n g f e n g,M A Yu p i n g,e t a l.Determination of key components of the roasted sweet aroma in burnt malt extracts and optimization of its preparation process[J].Chinese Tobacco Science,2016,37(5):68-74.
[18]谢剑平.烟草香料技术原理与应用[M].北京:化学工业出版社,2009.XIE Jianping.Principles and practices of tobacco flavoring technology[M].Beijing:Chemical Industry Press,2009.
[2]谢剑平.国内外烟用添加剂法律法规汇编[M].北京:化学工业出版社,2010.
[3]张波,韩舜愈,蒋玉梅,等.杏果挥发性风味成分分析[J].食品科学,2008,29(12):559-563.ZHANG Bo,HAN Shunyu,JIANG Yumei,et al.Analysis of volatile compounds in apricot fruit[J].Food Science,2008,29(12):559-563.
[4]王花俊,毛多斌,张峻松.杏汁挥发性成分分析及在卷烟加香中的应用[J].郑州轻工业学院学报(自然科学版),2011,26(1):1-4.WANG Huajun,MAO Duobin,ZHANG Junsong.Analysis of volatile components in apricot fruit and its application in cigarette[J].Journal of Zhengzhou University of Light Industry(Natural Science Edition),2011,26(1):1-4.
[5]Greger V,Schieberle P.Characterization of the key aroma compounds in apricots(Prunus armeniaca)by application of the molecular sensory science concept[J].Journal of Agricultural and Food Chemistry,2007,55(13):5221-5228.
[6]Steinhaus P,Schieberle P.Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry,2007,55(15):6262-6269.
[7]Dunkel A,Hofmann T.Sensory-directed identification ofβ-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth[J].Journal of Agricultural and Food Chemistry,2009,57(21):9867-9877.
[8]Sonntag T,Kunert C,Dunkel A,et al.Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-α-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice[J].Journal of Agricultural and Food Chemistry,2010,58(10):6341-6350.
[9]加里.赖内修斯.香味化学与工艺学[M].张建勋,译.北京:中国科学技术出版社,2012.
[10]Czepa A,Hofmann T.Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots(daucus carota l.)and carrot puree[J].Journal of Agricultural and Food Chemistry,2003,51(13):3865-3873.
[11]迟广俊,刘俊辉,鲍峰玉,等.初烤烟叶提取物中酸味关键成分的感官导向分析[J].烟草科技,2015,48(12):27-32.CHI Guangjun,LIU Junhui,BAO Fengyu,et al.Sensory-oriented analysis of key sour taste components in cured tobacco extract[J].Tobacco Science&Technology,2015,48(12):27-32.
[12]张启东,刘俊辉,张文娟,等.初烤烟叶提取物中关键甜味成分的感官导向分析[J].烟草科技,2016,49(6):58-64.ZHANG Qidong,LIU Junhui,ZHANG Wenjuan,et al.Sensoryoriented analysis of key sweet taste components in cured tobacco extract[J].Tobacco Science&Technology,2016,49(6):58-64.
[13]张启东,刘俊辉,柴国璧,等.主流烟气粒相物水溶性组分中烤甜香成分分析[J].烟草科技,2014(6):54-59.ZHANG Qidong,LIU Junhui,CHAI Guobi,et al.Analysis of components with roasted sweet aroma in water-soluble portion of mainstream cigarette smoke particulate matter[J].Tobacco Science&Technology,2014(6):54-59.
[14]王丁众,张启东,刘俊辉,等.烟气苦味成分的感官导向鉴定和液相色谱-高分辨质谱分析[J].质谱学报,2016,37(5):414-421.WANG Dingzhong,ZHANG Qidong,LIU Junhui,et al.Sensoryoriented identification and LC-HRMS analysis of bitter compounds in cigarette smoke[J].Journal of Chinese Mass Spectrometry Society,2016,37(5):414-421.
[15]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.
[16]杨鹏元,洪广峰,张启东,等.红枣烤甜香特征成分的确定及制备工艺优化[J].中国烟草学报,2016,22(6):41-50.YANG Pengyuan,HONG Guangfeng,ZHANG Qidong,et al.Analysis of components with roasted sweet aroma in jujube extract and its optimization of extraction technology[J].Acta Tabacaria Sinica,2016,22(6):41-50.
[17]杨鹏元,洪广峰,马宇平,等.焦麦芽烤甜香关键成分的确定及制备工艺优化[J].中国烟草科学,2016,37(5):68-74.YA N G P e n g y u a n,H O N G G u a n g f e n g,M A Yu p i n g,e t a l.Determination of key components of the roasted sweet aroma in burnt malt extracts and optimization of its preparation process[J].Chinese Tobacco Science,2016,37(5):68-74.
[18]谢剑平.烟草香料技术原理与应用[M].北京:化学工业出版社,2009.XIE Jianping.Principles and practices of tobacco flavoring technology[M].Beijing:Chemical Industry Press,2009.