透明质酸对烟用香料的定香效果

Effect of Hyaluronic Acid on Fixing of Tobacco Flavors

为考察透明质酸在加香过程中对香料单体定香效果的影响,采用同时蒸馏萃取、气相色谱-质谱(GC/MS)和内标法定量考察了不添加透明质酸只加香料单体、同时添加透明质酸和香料单体、先加香料单体再添加透明质酸3种不同方式下,烟丝中香料单体的持留率。结果表明:①透明质酸具有较好的定香作用,可有效提高烟丝中香料单体的持留量;②与常用保润剂丙二醇和丙三醇相比较,其定香效果优于丙二醇和丙三醇。

In order to investigate the effect of hyaluronic acid on fixing of flavor monomers during tobacco flavoring, the flavors added into cut tobacco were extracted with simultaneous distillation and extraction and the contents of flavors retained in cut tobacco were determined by GC/MS. Three different conditions were studied： first, only flavors were added; second, flavors and hyaluronic acid added simultaneously; third, flavors added prior to hyaluronie acid. The flavor＇s retention ratios in cut tobacco were compared, the results indicated that hyaluronic acid raised the retention ratios of flavors in cut tobacco effectively, and was better in flavor retention comparing with conventional humectants,propanediol and glycerol.