摘要
对柑橘皮进行超临界CO2萃取,并对萃取物进行GC/MS分析和卷烟加香试验。结果表明:柑橘皮萃取物产率为0.59%,从萃取物中共鉴定出35种成分,萜烯类化合物占94.58%,相对百分含量较高的是D-柠檬烯(89.55%)和β-月桂烯(2.31%);添加0.08%～0.20%柑橘皮萃取物后能有效掩盖卷烟杂气,使烟气柔和、香气细腻,明显提高卷烟抽吸品质。
The orange peel was extracted by supercritical CO2 fluid extraction, the extract was analyzed by GC/ MS and used for cigarette flavoring test. The results showed that orange peel extract yield of 0.59%, identifying 35 kinds of ingredients, wherein, terpene compounds accounted for 94.58%. Relatively high percentage of aroma components were the D-limonene （89.55%） and β-myrcene （2.31%）. Addition of 0.08%- 0.20% citrus peel extract could effectively cover the cigarette gas impurity, made the flue gas soft, delicate fragrance, and obviously improved the cigarette smoking quality.
出处
《食品工业》
北大核心
2013年第3期72-74,共3页
The Food Industry
关键词
柑橘皮
超临界CO2萃取
GC
MS
卷烟
加香
orange peel
supercritical CO2 fluid extraction
GC/MS
cigarette
flavoring
