不同温度和恒温时间对卷烟料液中糖类成分含量的影响

Effects of Different Temperature and Constant Temperature Time on Content of Carbohydrate Compositions in Tobacco Material Liquid

为了分析不同温度和恒温时间条件下,卷烟料液中糖类成分含量的变化趋势。对不同温度和恒温时间条件下料液中果糖、葡萄糖、蔗糖、麦芽糖和山梨糖醇的含量进行了检测分析。结果表明:(1)在处理温度为60、70℃时,随着恒温时间的增加料液中糖类成分的含量无明显的变化;处理温度为80℃时,果糖、葡萄糖和山梨糖醇含量随着恒温时间的增加而增加,但蔗糖含量下降,麦芽糖含量无明显变化。(2)相同恒温时间下,随着温度的升高料液中的糖类成分含量有较明显的变化。(3)经过加热处理后的料液中的糖类成分含量要高于未经加热处理的料液中的糖类成分含量;山梨糖醇在未加热的样品中未检出,在加热后的样品中都有检出。

In order to analyze the variation trend of the contents of carbohydrate compositions in tobacco material liquid under the conditions of different temperature and constant temperature time,the contents of fructose,glucose,sucrose,maltose and sorbitol in tobacco material liquid were detected.The results indicated that the contents of carbohydrate compositions had no significant change along with the increase of constant temperature time at the treatment temperature of 60,70 ℃;at the treatment temperature of 80 ℃,the contents of fructose,glucose and sorbitol increased with the rising of constant temperature time,while the sucrose content decreased,and the maltose content had no obvious change.The contents of carbohydrate compositions had obvious changes with the increase of temperature under the condition of equal constant temperature time.The contents of carbohydrate compositions in the treatment of heating was higher than those in the treatment of no-heating,and the sorbitol could not be detected in the no-heating treatment,but it was detected in all heating treatments.