再造烟叶生产中浓缩温度对浓缩液中中性香味成分的影响
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- 英文论文题名：Effects of concentration temperature on neutral aroma components in concentration solution in reconstituted tobacco processing
- 论文作者：李华雨 ; 常岭 ; 王相凡 ; 王文领
- 英文论文作者：LI Huayu ; CHANG Ling ; WANG Xiangfan ; WANG Wenling
- 年：2016
- 作者机构：河南卷烟工业烟草薄片有限公司技术中心;
- 论文关键词：再造烟叶 ; 浓缩温度 ; 挥发/半挥发性 ; 中性香味成分 ; 感官评价
- 英文论文关键词：Reconstituted tobacco ; Condensation temperature ; Volatile and semi-volatile ; Neutral aroma component ; Sensory evaluation
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草工业主题
- 语种：中文
- 分类号：TS411
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：16
- 文件大小：549k
- 原文格式：D
摘要
为了探索不同浓缩温度对烟草提取液加热浓缩过程中中性香味成分的影响,采用同时蒸馏萃取-气质联用技术并结合感官质量评价,分别研究了低端和高端再造烟叶产品生产时提取液的浓缩温度对中性香味成分的影响。结果表明:①浓缩液中挥发/半挥发中性香味成分保留量与再造烟叶产品吸食品质的影响正相关。②浓缩温度对低端和高端产品质量的影响不同,低端和高端品牌产品生产时浓缩液质量高低对应的浓缩温度顺序分别为93℃>75℃>61℃>52℃>83℃和52℃>64℃>74℃>84℃>93℃。
In order to study the effects of temperature, the influence of temperature on the neutral aroma components were studied by simultaneous distillation extraction(SDE) and Gas Chromatograph/Mass Spectrometer(GC/MS) technology combined with sensory quality evaluation respectively. The results showed that: 1) the residue of volatile and semi-volatile neutral components was very proportional to quality reconstituted tobacco; 2) the influence of condensation temperature on the inferior and high reconstituted tobacco was different. The best condensation temperature sequence was 93℃>75℃>61℃>52℃>83℃ for inferior quality products;while for the high quality products, the best condensation temperature sequence was52℃>64℃>74℃>84℃>93℃.
In order to study the effects of temperature, the influence of temperature on the neutral aroma components were studied by simultaneous distillation extraction(SDE) and Gas Chromatograph/Mass Spectrometer(GC/MS) technology combined with sensory quality evaluation respectively. The results showed that: 1) the residue of volatile and semi-volatile neutral components was very proportional to quality reconstituted tobacco; 2) the influence of condensation temperature on the inferior and high reconstituted tobacco was different. The best condensation temperature sequence was 93℃>75℃>61℃>52℃>83℃ for inferior quality products;while for the high quality products, the best condensation temperature sequence was52℃>64℃>74℃>84℃>93℃.
引文
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[5]杨紫刚,彭国岗,江文斌,等.降膜蒸发器在造纸法再造烟叶萃取液浓缩工艺中的应用[J].云南农业大学学报,2015,30(5):732-738.YANG Zigang,PENG Guogang,JIANG Wenbin,et al.Application of falling film evaporator on the concentration technology of tobacco extract from reconstituted tobacco leaf by paper-making method[J].Journal of Yunnan Agricultural University,2015,30(5):732-738.
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[7]李小福,殷全玉.同时蒸馏萃取和减压蒸馏萃取方法提取烟叶香气成分的比较[J].中国科技论文在线,2008,3(9):672-676.LI Xiaofu,YIN quanyu.The comparison of tobacco aroma components extracted by the two ways of simultaneous distillation abstraction and decompression distillation abstraction[J].Sciencepaper online,2008,3(9):672-676.
[8]蔡冰,王建新,陈祖刚,等.造纸法再造烟叶致香成分的分析[J].烟草科技,2002(6):18-23.CAI Bing,WANG Jianxin,CHEN Zugang,et al.Analysis of aroma components in paper making reconstituted tobacco[J].Tobacco science&technology,2002(6):18-23.
[9]李炎强,郝建辉,赵明月,等.烤烟烟梗和叶片中性香味成分的分析[J].烟草科技,2002(11):3-6.LI Yanqiang,HAO Jianhui,ZHAO Mingyue,et al.Analysis of neutral flavor components in stem and lamina of flue-cured tobacco[J].Tobacco science&technology,2002(11):3-6.
[10]周淑萍,向章敏,张长云,等.贵州不同产地烟叶中重要挥发性中性致香成分的检测与分析[J].贵州农业科学,2011,39(12):83-86.ZHOU Shuping,XIANG Zhangmin,ZHANG Changyun,et al.Determination and analysis of neutral volatility aroma components in flue-cured tobacco from different habitats in guizhou[J].Guizhou agricultural sciences,2011,39(12):83-86.
[11]YC/T 138—1998烟草及烟草制品感官评价方法[S].YC/T 138—1998 Tobacco and tobacco products—The sensory evaluation methods[s].
[12]鹿洪亮,钟巧霞,赵明月,等.GC/MS、GC×GC/TOFMS分析烟草半挥发性中性成分比较[J].烟草科技,2007(1):32-37.LU Hongliang,ZHONG Qiaoxia,ZHAO Mingyue,et al.Comparison between GC/MS and GC×GC/TOFMS in analyzing semi-volatile neutral constituents in tobacco[J].Tobacco science&technology,2007(1):32-37.
[13]周向军,祁爱平,全红霞,等.甘氨酸和精氨酸与果糖美拉德反应条件及产物抗氧化作用[J].食品与生物技术学报,2014,33(9):987-996.ZHOU Xiangjun,QI Aiping,QUAN Hongxia,et al.Conditions and antioxidant activities of Maillard reaction products with glycine-fructose and arginine-fructose[J].Journal of food science and biotechnology,2014,33(9):987-996.
[14]彭洁,曾世通,胡军,等.葡萄糖/脯氨酸Maillard反应模型及其产物的烟草加香评价[J].香料香精化妆品,2014(3):11-16.PENG Jie,ZENG Shitong,HU Jun,et al.Glc-Pro Maillard reaction model and application of their products in tobacco flavoring[J].Flavour fragrance cosmetics,2014(3):11-16.
[2]陶文梅,唐自文,史近文,等.造纸法再造烟叶原料提取过程中有机酸的溶出规律[J].烟草科技,2015,48(8):55-59.TAO Wenmei,TANG Ziwen,SHI Jinwen,et al.Transferring of organic acids during extraction processing in paper-making process reconstituted tobacco manufacturing[J].Tobacco science&technology,2015,48(8):55-59.
[3]惠建权,李涵,卫青,等.涂布率对再造烟叶综合品质的影响[J].光谱实验室,2012,29(3):1729-1733.HUI Jianquan,LI Han,WEI Qing,et al.Influence of coatings coverage rate on comprehensive quality of reconstituted tobacco[J].Chinese journal of spectroscopy laboratory,2012,29(3):1729-1733.
[4]张静楠,张峻松.基于膜分离技术提高碎片浓缩液质量的研究[J].福建分析测试,2015,24(2):27-28.ZHANG Jingnan,ZHANG Junsong.Study on improving the quality of tobacco fragments concentrated extract by membrane separation technology[J].Fujian analysis&testing,2015,24(2):27-28.
[5]杨紫刚,彭国岗,江文斌,等.降膜蒸发器在造纸法再造烟叶萃取液浓缩工艺中的应用[J].云南农业大学学报,2015,30(5):732-738.YANG Zigang,PENG Guogang,JIANG Wenbin,et al.Application of falling film evaporator on the concentration technology of tobacco extract from reconstituted tobacco leaf by paper-making method[J].Journal of Yunnan Agricultural University,2015,30(5):732-738.
[6]吴继军,徐玉娟,肖更生,等.菠萝原汁真空微波浓缩前后挥发性成分变化研究[J].北京工商大学学报(自然科学版),2012,30(6):35-39.WU Jijun,XU Yujuan,XIAO Gengsheng,et al.Change of aroma compounds in pineapple before and after vacuum-microwave concentration[J].Journal of Beijing Technology and Business University(Natural science edition),2012,30(6):35-39.
[7]李小福,殷全玉.同时蒸馏萃取和减压蒸馏萃取方法提取烟叶香气成分的比较[J].中国科技论文在线,2008,3(9):672-676.LI Xiaofu,YIN quanyu.The comparison of tobacco aroma components extracted by the two ways of simultaneous distillation abstraction and decompression distillation abstraction[J].Sciencepaper online,2008,3(9):672-676.
[8]蔡冰,王建新,陈祖刚,等.造纸法再造烟叶致香成分的分析[J].烟草科技,2002(6):18-23.CAI Bing,WANG Jianxin,CHEN Zugang,et al.Analysis of aroma components in paper making reconstituted tobacco[J].Tobacco science&technology,2002(6):18-23.
[9]李炎强,郝建辉,赵明月,等.烤烟烟梗和叶片中性香味成分的分析[J].烟草科技,2002(11):3-6.LI Yanqiang,HAO Jianhui,ZHAO Mingyue,et al.Analysis of neutral flavor components in stem and lamina of flue-cured tobacco[J].Tobacco science&technology,2002(11):3-6.
[10]周淑萍,向章敏,张长云,等.贵州不同产地烟叶中重要挥发性中性致香成分的检测与分析[J].贵州农业科学,2011,39(12):83-86.ZHOU Shuping,XIANG Zhangmin,ZHANG Changyun,et al.Determination and analysis of neutral volatility aroma components in flue-cured tobacco from different habitats in guizhou[J].Guizhou agricultural sciences,2011,39(12):83-86.
[11]YC/T 138—1998烟草及烟草制品感官评价方法[S].YC/T 138—1998 Tobacco and tobacco products—The sensory evaluation methods[s].
[12]鹿洪亮,钟巧霞,赵明月,等.GC/MS、GC×GC/TOFMS分析烟草半挥发性中性成分比较[J].烟草科技,2007(1):32-37.LU Hongliang,ZHONG Qiaoxia,ZHAO Mingyue,et al.Comparison between GC/MS and GC×GC/TOFMS in analyzing semi-volatile neutral constituents in tobacco[J].Tobacco science&technology,2007(1):32-37.
[13]周向军,祁爱平,全红霞,等.甘氨酸和精氨酸与果糖美拉德反应条件及产物抗氧化作用[J].食品与生物技术学报,2014,33(9):987-996.ZHOU Xiangjun,QI Aiping,QUAN Hongxia,et al.Conditions and antioxidant activities of Maillard reaction products with glycine-fructose and arginine-fructose[J].Journal of food science and biotechnology,2014,33(9):987-996.
[14]彭洁,曾世通,胡军,等.葡萄糖/脯氨酸Maillard反应模型及其产物的烟草加香评价[J].香料香精化妆品,2014(3):11-16.PENG Jie,ZENG Shitong,HU Jun,et al.Glc-Pro Maillard reaction model and application of their products in tobacco flavoring[J].Flavour fragrance cosmetics,2014(3):11-16.