超高压处理对烟草香味成分的影响

Effects of Ultra High Pressure Treatment on Flavor Components in Tobacco

为改善烟叶的吸味品质,在100～700MPa和30℃下对烤烟叶片进行了超高压处理,并采用同时蒸馏萃取和毛细管气相色谱法测定了处理前后的烟叶香味成分的变化,进行了感官质量评价。结果表明:随着处理压力的增大,香味成分的总量逐渐增大,在500MPa时达到最大,而后开始下降;酮类成分的变化与香味成分总量的变化趋势相似;β-苯乙醇、苯甲醇、丁香酚和芳樟醇等随着处理压力升高而持续增加;苯乙醛、糠醛、5-甲基糠醛等在300MPa时达到峰值,随后有所下降。当超高压力达到500MPa时,感官质量最佳。超高压处理对于改善烤烟烟叶香味品质具有一定的作用。

In order to improve smoking quality, the flue-cured tobacco lamina was treated under ultra high pressure （UHP, 100-700 MPa） at 30℃ , the flavor components in tobacco before and after UHP treatment were isolated by simultaneous distillation and extraction （SDE） and analyzed by capillary gas chromatography, and the smoking quality was evaluated. The results showed that： 1 ） the total content of flavor components increased with the pressure increasing and peaked at 500 MPa, then decreased ; 2） the change trend of ketones was similar to that of the total flavor components; 3） the contents of β - phenylethyl alcohol, benzyl alcohol, eugenol and linalool increased continuously with the increase of pressure, and the contents of phenylacetaldehyde, furfural and 5 - methyl furfural peaked at 300 MPa, then somewhat decreased; 4） when the pressure reached 500 MPa, the smoking quality was the best. It was concluded that the flavor quality of tobacco could be improved to a certein extent by ultra high pressure treatment.