微生物发酵柠檬烟用香料的GC/MS分析及在卷烟加香中的应用研究

Study on GC/MS Analysis of Microbial Fermented Lemon Tobacco Flavors and Its Application in Cigarette Flavoring

选取柠檬作为原料,利用果酒专用酵母对柠檬进行生物技术处理,制备柠檬发酵型烟用香料。选用同时蒸馏萃取仪器装置来收集香料中所含挥发性成分,并采用气相色谱-质谱仪装置对其所含挥发性成分进行了分析及成分鉴定,经毛细管色谱分离出31种组分,确认了其中30种成分,并用面积归一化法测定了各种成分的峰面积。将该香料进行卷烟嘴棒加香试验,结果表明,该香原料能够丰富烟香,烟气变得柔和细腻,口感增甜,改善了卷烟抽吸品质。

Lemon was used as raw material to produce fermented cigarette flavor by biotechnological treatment of lemon with special yeast for fruit. Volatile components were collected by simultaneous distillation and extraction unit and analyzed by gas chromatography-mass spectrometry. 31 components were separated by capillary chromatography, 30 of which were identified, and their peak areas were determined by area normalization method. The result of the cigarette mouth stick flavoring test showed that the flavoring material could enrich the cigarette fragrance, and the smoking taste was comfortable, the aftertaste was good, and the smoke became soft and delicate.