β-胡萝卜素的化学降解及其降解物在卷烟加香中的应用

Study on Chemical Degradation of β-carotene and Its Flavoring Application

采用化学方法对从废弃烟叶中提取出来的β-胡萝卜素进行氧化降解,产物用GC/MS进行检测。结果表明,以95%乙醇作溶剂,β-胡萝卜素在H2O2的作用下,氧化降解产物共鉴定出17种化合物,以二氢猕猴桃内酯和β-紫罗兰醇相对含量较高,分别达到40.076%和21.084%。加香试验结果表明,在烤烟中添加适宜质量分数的β-胡萝卜素降解产物对感官质量有显著的改善作用。可以增补烟香,减轻杂气和刺激性,改善吃味,增强烟气的细腻性、醇和性,使香气更加丰满、协调,较合适的用量为0.1 mg/g。

Oxidative degradation of β-carotene isolated from discarded tobacco leaves was performed with chemical method, and the products of degradation were analyzed with GC/MS. The results indicated that 17 kinds of compounds were determined from the products of oxidative degradation of β-carotene under the effect of H202, using 95 % ethanol as solvent, among them, the content of dihydroactionlide and β-violet alcohol was relative higher, reaching 40. 076 % and 21. 084 %, respectively. The degradation products of β-carotene were applied in unblended cut tobacco and cut filler, and the results indicated that adding of a suitable amount of degradation products of β-carotene could efficiently improve smoking quality of the cigarettes, increase quantity of tobacco aroma, reduce offensive odor and irritation and amend aftertaste, and rational consmnption was 0. 1 mg/g.