加热非燃烧状态下再造烟叶颗粒香味成分的释放行为
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摘要
为考察加热非燃烧(Heat-not-burn, HNB)卷烟烟气粒相物中香味成分的释放规律,以不同甘油质量分数的再造烟叶颗粒(RTPs)为原料,利用自主设计的HNB模拟装置在150～350℃加热,通过中心切割二维气相色谱-质谱对受热释放的粒相物香味成分进行分析。结果表明:①在350℃下,共鉴定出74种香味成分;②提高加热温度和向原料中添加甘油均可提高香味成分的释放总量,超过300℃时温度是主要影响因素,300℃以下甘油是主要影响因素;③不同类别香味成分释放量的变化趋势随温度和甘油比例的变化而有所不同,整体趋势为升温和添加甘油均会不同程度地提高香味成分的释放量,呋喃类和烯类物质的释放量随加热温度的升高先增加后降低;④再造烟叶颗粒样品的加热温度低于180℃时,烟草生物碱是构成烟气香味成分的最主要成分;温度逐渐升高后,烟草生物碱、有机酸、呋喃类为其中主要成分;300℃以上,烟草生物碱、酚类、有机酸、醛酮类物质是主要成分;氮杂环类、烯类、酯类、醇类物质的所占比例始终较少,酯类物质最少。
In order to investigate the releasing behaviors of aroma components in aerosol collected matter(ACM) from heat-not-burn(HNB) tobacco products, reconstituted tobacco particles(RTPs) with various contents of glycerol as the raw materials were heated between 150-350 oC by a bespoke HNB device simulator.The aroma components in the ACM were determined by heart-cut dimensional gas chromatography-mass spectrometry. The results showed that: 1) A total of 74 aroma components were identified when heated at350 ℃. 2)The total release of aroma components increased by raising heating temperature or adding glycerol to the raw materials. Heating temperature was the main influencing factor above 300 ℃, while glycerol was the main influencing factor below 300 ℃. 3) The varying releasing trends of aroma components in different categories along with the variations of heating temperature and glycerol amount were different. The overall trend was that raising temperature and adding glycerol would increase the releases of aroma components to a different extent, while the releases of furans and alkenes compounds increased first and then decreased with the rise of heating temperature. 4) Tobacco alkaloids were the main constituents of aroma components at heating temperatures below 180 ℃. With gradual rises in heating temperatures, tobacco alkaloids, organic acids and furans compounds were the main components released. Tobacco alkaloids, phenolic compounds, organic acids,and carbonyl compounds were the main components at heating temperatures above 300 ℃. The proportions of nitrogen-containing heterocyclic compounds, olefin, esters and alcohol compounds were relatively low, in which the proportion of esters were the lowest.
In order to investigate the releasing behaviors of aroma components in aerosol collected matter(ACM) from heat-not-burn(HNB) tobacco products, reconstituted tobacco particles(RTPs) with various contents of glycerol as the raw materials were heated between 150-350 oC by a bespoke HNB device simulator.The aroma components in the ACM were determined by heart-cut dimensional gas chromatography-mass spectrometry. The results showed that: 1) A total of 74 aroma components were identified when heated at350 ℃. 2)The total release of aroma components increased by raising heating temperature or adding glycerol to the raw materials. Heating temperature was the main influencing factor above 300 ℃, while glycerol was the main influencing factor below 300 ℃. 3) The varying releasing trends of aroma components in different categories along with the variations of heating temperature and glycerol amount were different. The overall trend was that raising temperature and adding glycerol would increase the releases of aroma components to a different extent, while the releases of furans and alkenes compounds increased first and then decreased with the rise of heating temperature. 4) Tobacco alkaloids were the main constituents of aroma components at heating temperatures below 180 ℃. With gradual rises in heating temperatures, tobacco alkaloids, organic acids and furans compounds were the main components released. Tobacco alkaloids, phenolic compounds, organic acids,and carbonyl compounds were the main components at heating temperatures above 300 ℃. The proportions of nitrogen-containing heterocyclic compounds, olefin, esters and alcohol compounds were relatively low, in which the proportion of esters were the lowest.
引文
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[2]Caputi T L.Industry watch:heat-not-burn tobacco products are about to reach their boiling point[J].Tobacco Control,2017,26(5):609-610.
[3]Baker R R,Bishop L J.The pyrolysis of tobacco ingredients[J].Journal of Agricultural and Food Chemistry,2004,71(1):223-311.
[4]Forster M,Liu C,Duke M G,et al.An experimental method to study emissions from heated tobacco between100-200℃[J].Chemistry Central Journal,2015,9(1):1-10.
[5]霍现宽,刘珊,崔凯,等.加热状态下烟草烟气香味成分释放特征[J].烟草科技,2017,50(8):37-45.HUO Xiankuan,LIU Shan,CUI Kai,et al.Release characteristics of aroma components in aerosol of heated tobacco[J].Tobacco Science&Technology,2017,50(8):37-45.
[6]朱浩,席辉,柴国璧,等.温度对加热非燃烧卷烟烟熏香成分释放的影响[J].烟草科技,2017,50(11):33-38.ZHU Hao,XI Hui,CHAI Guobi,et al.Effects of heating temperature on release of smoky aerosol components from heat-not-burn tobacco products[J].Tobacco Science&Technology,2017,50(11):33-38.
[7]Gómez-Siurana A,Marcilla A,Beltrán M,et al.TGA/FTIR study of tobacco and glycerol-tobacco mixtures[J].Thermochimica Acta,2013,573:146-157.
[8]Baker R R,Da Silva J R P,Smith G.The effect of tobacco ingredients on smoke chemistry.Part II:casing ingredients[J].Food and Chemical Toxicology,2004,42:39-52.
[9]ISO 4387:2000 Cigarettes-Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine[S].
[10]余娜,盛科,孙谢坤,等.不同干燥强度下叶丝香味成分的主成分聚类分析[J].烟草科技,2016,49(2):29-35.YU Na,SHENG Ke,SUN Xiekun,et al.Principal component cluster analysis of aroma components in cut tobacco strips under different drying intensities[J].Tobacco Science&Technology,2016,49(2):29-35.
[11]Rodgman A,Perfetti T.The chemical components of tobacco and tobacco smoke[M].2nd ed.Boca Raton:CRC Press,2013.
[12]Carmella S G,Hecht S S,Tso T,et al.Roles of tobacco cellulose,sugars,and chlorogenic acid as precursors to catechol in cigarette smoke[J].Journal of Agricultural and Food Chemistry,1984,32(2):267-273.
[13]Sakuma H,Matsushima S,Munakata S,et al.Pyrolysis of chlorogenic acid and rutin[J].Agricultural and Biological Chemistry,1982,46(5):1311-1317.
[14]Kato K,Nakano J,Migita N.Studies on tobacco lignin[J].Agricultural and Biological Chemistry,1967,31(9):1010-1015.
[15]Zhang X,Golding J,Burgar I.Thermal decomposition chemistry of starch studied by13C high-resolution solid-state NMR spectroscopy[J].Polymer,2002,43(22):5791-5796.
[16]Chortyk O T,Schlotzhauer W S.Studies on the pyrogenesis of tobacco smoke constituents(A review)[J].Beitr?ge zur Tabakforschung,1973,7(3):165-178.
[17]Paine J B,Pithawalla Y B,Naworal J D.Carbohydrate pyrolysis mechanisms from isotopic labeling:Part 2.The pyrolysis of D-glucose:General disconnective analysis and the formation of C1and C2carbonyl compounds by electrocyclic fragmentation mechanisms[J].Journal of Analytical and Applied Pyrolysis,2008,82(1):10-41.
[18]Ledl F,Schleicher E.New aspects of the Maillard reaction in foods and in the human body[J].Angewandte Chemie International Edition in English,1990,29(6):565-594.
[19]王玉华,褚建忠,徐丙升,等.烤烟自然醇化过程美拉德反应产物变化及与感官质量的关系[J].中国烟草科学,2015(4):85-90.WANG Yuhua,CHU Jianzhong,XU Bingsheng,et al.Study on changes of Maillard reaction compounds during natural aging of flue-cured tobacco and their impact on smoking quality[J].Chinese Tobacco Science,2015(4):85-90.
[20]Schmeltz I,Hoffmann D.Nitrogen-containing compounds in tobacco and tobacco smoke[J].Chemical Reviews,1977,77(3):295-311.
[21]Hoffmann D,Rathkamp G.Quantitative determination of 1-alkylindoles in cigarette smoke[J].Analytical Chemistry,1970,42(3):366-370.
[22]Schmeltz I,Schlotzhauer W S,Higman E B.Characteristic products from pyrolysis of nitrogenous organic substances[J].Beitr?ge zur Tabakforschung,1972,6(3):134-138.
[23]Eatough D J,Benner C L,Bayona J M,et al.Chemical composition of environmental tobacco smoke.1.Gas-phase acids and bases[J].Environmental Science&Technology,1989,23(6):679-687.