杏汁挥发性成分分析及在卷烟加香中的应用

Analysis of volatile components in apricot fruit and its application in cigarette

采用固相微萃取法提取杏汁中的挥发性香气物质,经气相色谱-质谱联用仪对提取物进行挥发性成分的分离和鉴定,确认了其中的60种成分,占总质量分数的92.08%,主要香气成分为酸类(32.60%)、醇类(18.45%)、醛类(18.10%)、酯类(13.95%)、酮类(2.84%)等.卷烟加香实验表明:杏汁提取物能赋予卷烟甜香、果香,提高卷烟香气的柔和性和圆润性,降低刺激性,掩盖杂气,改善口感,起到明显提升卷烟品质的作用;对不同的烟丝施加量应略有区别,一般控制在0.05%～0.1%范围内效果较佳.

The aroma components of apricot fruit were extracted by solid-phase microextraction （SPME）. These aroma components were isolated and identified by capillary GC-MS method, and 60 compounds were identified, amounting to total mass fraction of 92.08%. The main flavor compounds were：acids （32. 60% ）, alcohols（ 18.45% ）, aldehydes （ 18.10% ）, esters （ 13.95% ）, ketones （ 2.84% ） etc. Tobacco flavoring experiment showed that apricot extraction could impart sweetness, fruit aroma to cigarettes, improve the aroma softness, decrease the irritation of the cigarettes and improve the cigarettes quality clearly. The addition should be different. The effects will be excellent with the addition of 0.05 % - 0.1%.