可可酊及枣酊的多种化学成分分析
摘要
在当代卷烟生产中，加香加料是一项非常重要的工艺技术。因此，对天然香料化学成分的研究以及重要化学成分的质量控制研究具有一定的实用价值。天然香料在卷烟生产中已被广泛使用，目前众多卷烟企业只能靠感官评价和理化指标相结合来把握质量，这种方法主观性强，影响因素多，局限性大，因此对天然香料进行可靠的质量控制具有一定的实用意义。
可可酊中含有大量的生物碱以及其他致香成分，长期应用中发现它对卷烟的吃味和香气均有明显改善，其所含的大量生物碱有明显的生理兴奋作用。为了控制可可酊质量和保障卷烟产品品质，有必要对它们进行分析研究。本文分析鉴定了可可酊的主要化学成分，为完善可可酊的质量控制有一定的实践意义。
本文还使用GC-MS法测定了枣酊中的挥发性化学成分，对完善此香料的质量控制有一定的实用价值。
研究内容包括：
一．可可酊是用40％-70％的乙醇浸提粉碎的可可豆所得到一种香料，广泛应用于食品及卷烟加工行业。本文采集了4份不同产地的可可酊样品以及7个厂家的不同配方料液。对可可酊中挥发性香味成分，嘌呤生物碱以及多酚等主要化学成分进行了分析研究。结果表明：
1．液液萃取法提取的可可酊的香味成分，经过GC-MS分析，共检出47种组分。鉴定的47种组分中含有4种醚、3种醛、8种酸、2种碳氢化合物、3种烯、5种氮氧杂环化合物、5种酮、4种酯、1种醇以及3种其它物质；
2．对不同厂家的可可酊剂样品4份和不同配方料液8份，利用高效液相色谱法，测定了可可碱，咖啡因和茶碱含量，并利用LC-MS-MS解析了可可碱和茶碱的结构裂解规律；
3．以HPLC-MS结合GC-MS和HPLC-DAD鉴定了可可酊中香兰素，乙基麦芽酚等主要化学成分；
4．以HPLC-MS负扫描方式对可可酊中多酚类化合物的研究结果显示，可可酊含有大量的多酚，并根据文献报道推测了可可酊含有的两种多酚。
二．枣酊是用乙醇浸提枣子，加热连续循环回流萃取，回收溶剂得到的一种酊剂。本文采用同时蒸馏萃取法提取了枣酊的香味成分，经过GC-MS分析，共鉴定44种组分。44种组分中含有13种酸、7种酮、9种酯、4种醇以及11种其它呋喃、吡啶等物质。除了占主要成分的酸以及其乙酸酯外，糠醛的含量也较高。
In current cigarettes production, aromatic techniques is a most important technology. So research on chemical components of natural flavor and on control of quality have great applied value.Natural flavor has been abroad used in cigarettes production.At present, most corporation only control quality of flavor by sense and physical index. This method is subjective, limited.So dependable control of quality on natural flavor is great meaning.
Cocoa tincture contains a great deal of alkaloids and other flavor components.In long pratical application, cocoa tincture can improve observably cigarette character.And most purine alkaloids in cocoa tincture has great physiology,for example, exciting.So, in order to control cocoa tincture quality and ensure tobacco quality, dedection and anlysis on them is very important.In this article, the important components are analysed and identified by HPLC, GC-MS, LC-MS, to provide academic and practical interest for controlling the quality of cocoa tincture.
Besides this, we also investigated new methods for determination of the aroma components of jujube by GC-MS.
A. Cocoa tincture is a flavor, which is extracted from cocoa powder by using 40%-70% ethanol and is used widely in process industry of food and cigarette. In this article, 4 cocoa tincture samples from different factories and 7 kinds of liquid of direction for producing chemicals or metallurgical products are collected, and purine alkaloid is analyzed. Simultaneity, the polyphenols and aroma components in cocoa tincture are researched. The conclusions are:
a. The aroma components are extracted from cocoa tincture by using liquid-liquid extraction. Through GC-MS, 47 components are identified, including 4 aethers, 3 aldehydes, 8 acids, 2 hydrocarbons, 3 alkenes, 5 heterocyclic oxynitride compounds, 5 ketones, 4 esters, 1 sterols and3 other components.
b. By using high performance liquid chromatography to analyze the samples and liquid, the contents of theobromine, theophylline and caffeine are identified. It shows that the contents of 3 kinds of alkaloids in the different directions are very different, which provides scientific foundation for making further research on the direction foe producing chemicals or metallurgical products of cigarette liquid and analyzing the aroma components in cigarette. And the structure schizolysis disciplines of theobromine and theophylline are parsed by LC-MS-MS.
c.The vanillin and ethylmaltol in cocoa tincture are identified by the combination of HPLC-MS, GC-MS and HPLC-DAD.
d.The polyphenolic substance in cocoa tincture is researched by using HPLC-MS negative scanning mode, the result shows that there is a large amount of polyphenol in cocoa tincture, and
2 polyphenols is speculated combining to the reported literature.
B. Jujube is a tincture which is extracted from jujube by using ethanol and is the solvent after heating and recycling. In this article, the aroma components of jujube are extracted by the same distillative extraction. Through GC-MS, 44 components are identified, including 13 acids, 7 ketones, 9 esters, 4 sterols and 11 other furans and pyridine. Besides acid and acetic ester which are the main elements, the content of furfural is also high.
可可酊中含有大量的生物碱以及其他致香成分，长期应用中发现它对卷烟的吃味和香气均有明显改善，其所含的大量生物碱有明显的生理兴奋作用。为了控制可可酊质量和保障卷烟产品品质，有必要对它们进行分析研究。本文分析鉴定了可可酊的主要化学成分，为完善可可酊的质量控制有一定的实践意义。
本文还使用GC-MS法测定了枣酊中的挥发性化学成分，对完善此香料的质量控制有一定的实用价值。
研究内容包括：
一．可可酊是用40％-70％的乙醇浸提粉碎的可可豆所得到一种香料，广泛应用于食品及卷烟加工行业。本文采集了4份不同产地的可可酊样品以及7个厂家的不同配方料液。对可可酊中挥发性香味成分，嘌呤生物碱以及多酚等主要化学成分进行了分析研究。结果表明：
1．液液萃取法提取的可可酊的香味成分，经过GC-MS分析，共检出47种组分。鉴定的47种组分中含有4种醚、3种醛、8种酸、2种碳氢化合物、3种烯、5种氮氧杂环化合物、5种酮、4种酯、1种醇以及3种其它物质；
2．对不同厂家的可可酊剂样品4份和不同配方料液8份，利用高效液相色谱法，测定了可可碱，咖啡因和茶碱含量，并利用LC-MS-MS解析了可可碱和茶碱的结构裂解规律；
3．以HPLC-MS结合GC-MS和HPLC-DAD鉴定了可可酊中香兰素，乙基麦芽酚等主要化学成分；
4．以HPLC-MS负扫描方式对可可酊中多酚类化合物的研究结果显示，可可酊含有大量的多酚，并根据文献报道推测了可可酊含有的两种多酚。
二．枣酊是用乙醇浸提枣子，加热连续循环回流萃取，回收溶剂得到的一种酊剂。本文采用同时蒸馏萃取法提取了枣酊的香味成分，经过GC-MS分析，共鉴定44种组分。44种组分中含有13种酸、7种酮、9种酯、4种醇以及11种其它呋喃、吡啶等物质。除了占主要成分的酸以及其乙酸酯外，糠醛的含量也较高。
In current cigarettes production, aromatic techniques is a most important technology. So research on chemical components of natural flavor and on control of quality have great applied value.Natural flavor has been abroad used in cigarettes production.At present, most corporation only control quality of flavor by sense and physical index. This method is subjective, limited.So dependable control of quality on natural flavor is great meaning.
Cocoa tincture contains a great deal of alkaloids and other flavor components.In long pratical application, cocoa tincture can improve observably cigarette character.And most purine alkaloids in cocoa tincture has great physiology,for example, exciting.So, in order to control cocoa tincture quality and ensure tobacco quality, dedection and anlysis on them is very important.In this article, the important components are analysed and identified by HPLC, GC-MS, LC-MS, to provide academic and practical interest for controlling the quality of cocoa tincture.
Besides this, we also investigated new methods for determination of the aroma components of jujube by GC-MS.
A. Cocoa tincture is a flavor, which is extracted from cocoa powder by using 40%-70% ethanol and is used widely in process industry of food and cigarette. In this article, 4 cocoa tincture samples from different factories and 7 kinds of liquid of direction for producing chemicals or metallurgical products are collected, and purine alkaloid is analyzed. Simultaneity, the polyphenols and aroma components in cocoa tincture are researched. The conclusions are:
a. The aroma components are extracted from cocoa tincture by using liquid-liquid extraction. Through GC-MS, 47 components are identified, including 4 aethers, 3 aldehydes, 8 acids, 2 hydrocarbons, 3 alkenes, 5 heterocyclic oxynitride compounds, 5 ketones, 4 esters, 1 sterols and3 other components.
b. By using high performance liquid chromatography to analyze the samples and liquid, the contents of theobromine, theophylline and caffeine are identified. It shows that the contents of 3 kinds of alkaloids in the different directions are very different, which provides scientific foundation for making further research on the direction foe producing chemicals or metallurgical products of cigarette liquid and analyzing the aroma components in cigarette. And the structure schizolysis disciplines of theobromine and theophylline are parsed by LC-MS-MS.
c.The vanillin and ethylmaltol in cocoa tincture are identified by the combination of HPLC-MS, GC-MS and HPLC-DAD.
d.The polyphenolic substance in cocoa tincture is researched by using HPLC-MS negative scanning mode, the result shows that there is a large amount of polyphenol in cocoa tincture, and
2 polyphenols is speculated combining to the reported literature.
B. Jujube is a tincture which is extracted from jujube by using ethanol and is the solvent after heating and recycling. In this article, the aroma components of jujube are extracted by the same distillative extraction. Through GC-MS, 44 components are identified, including 13 acids, 7 ketones, 9 esters, 4 sterols and 11 other furans and pyridine. Besides acid and acetic ester which are the main elements, the content of furfural is also high.
引文
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