红枣香料的制备及其挥发性成分分析

Preparation of Ziziphus Jujuba Perfume and the Analysis of Volatile Composition

为提高传统卷烟用枣酊的品质,利用生物酶解技术、乙醇抽提及梅拉德反应技术制备烟用添加剂——红枣香料;通过萃取挥发性成分并用GC-MS气质联用色谱仪对红枣香料中的主要挥发性物质进行了分析和鉴定,共鉴定出20种主要挥发性香成分,主要包括酸类、酯类、醛类、醇类、酮类和杂环类化合物。将红枣香料应用在某卷烟配方中,结果表明:当添加量为30ppm时,香气质明显提高,透发性好,口感舒适,喉部干燥感基本消除,应用效果较好。

In order to improve the quality of tincture of jujube, Ziziphus jujuba perfume for cigarette flavor were obtained from Red date by enzymolysis, extraction by ethanal and maillard reaction. The volatile components were collected and 20 compounds were identified by the capillary GC-MS. The relative contents of the total peak area were detemined by the area normalization method. The main volatile compositions were acids, esters, aldehydes, alcohols, ketones and heterocyclic compound. Experiments with Ziziphus jujuba perfume added to cigarettes were performed. The results showed that the quality of cigarettes was enhanced obviously when the adding amount was 30 ppm. The awful afterttastes were effectively reduced and the smoking taste was improved significantly.