焦麦芽烤甜香关键成分的确定及制备工艺优化

Determination of Key Components of the Roasted Sweet Aroma in Burnt Malt Extracts and Optimization of Its Preparation Process

为开发能够增加卷烟烟气烤甜香香韵的烟用香料,以焦麦芽为原料,采用卷烟感官作用导向分析和气质联用(GC/MS)方法确定了焦麦芽提取物中的烤甜香关键成分,并以这些成分的含量为指标优化了焦麦芽烤甜香香料的制备工艺。结果表明,1经凝胶渗透色谱(GPC)分离和感官评价确定的焦麦芽烤甜香特征组分中含有麦芽酚、4-羟基-2,5-二甲基-3(2H)-呋喃酮、甲基环戊烯醇酮等15种关键成分。2优化的加热提取工艺参数为95%乙醇、料液质量比1:6、提取温度80℃、提取时间2.0 h、提取2次;脱蜡工艺参数为回溶乙醇浓度95%、回溶液中干物质含量20%和冷冻温度-20℃。3制备的焦麦芽烤甜香特征香料中烤甜香关键成分含量明显高于市售麦芽提取物和焦麦芽粗提物,且添加该烤甜香特征香料的样品卷烟烟气烤甜香更加突出。

To develop a tobacco flavor with a prominent style of roasted sweet aroma from burnt malt, the characteristic components in burnt malt extracts were determined by the methods of cigarette sensory evaluation and gas chromatography-mass spectrometry（GC/MS）, and the preparation process of burnt malt flavor for cigarettes was optimized with the content of the identified components as index. The results showed that：（1） The characteristic fraction of burnt malt extracts, as determined by gel permeation chromatography（GPC） separation and sensory evaluation, included 15 key aroma components such as maltol, 4-hydroxy-2,5-dimethyl-3（2H）-furanone and methyl cyclopentenolone.（2） The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1？6, extraction temperature 80 ℃, extraction time 2 h and extracted twice. The dewaxing parameters of burnt malt extracts were the redissolution ethonal concentration of 95%, the dry matter content of the redissolved fraction 3% and the freezing temperature-20 ℃.（3） The total content of characteristic aroma components in burnt malt flavor was significantly higher than those of commercially available malt extracts and the crude extracts of burnt malt. The roasted sweet aroma of the cigarettes with addition of the flavor prepared in this study was more prominent than the two control cigarette samples.