摘要
试验制得400℃,500℃,600℃,800℃等4个温度下的烟草干馏香料,以薄荷醇(IS1)和苯甲酸丙酯(IS2)为双内标物,进行气相色谱-质谱(GC-MS)定性定量分析。干馏香料中的化学成分随着温度的上升大致呈下降趋势,特别是干馏香料中杂环类与醛酮类等主要香味物质,干馏香料中占主导地位的烟碱成分,其含量也随着干馏温度的上升有规律地下降。在400℃温度条件下制备的干馏香料可以达到传统卷烟的效果。
Aromatizing constituents were prepared by pyrolysis tobacco at 400 ℃, 500 ℃, 600 ℃ and 800 ℃ separately, and analyzed by GC-MS, using menthol and propyl benzoate as dual-internal standards. It was found that with the raise of pyrolysis temperature from 400 ℃ to 800 ℃, contents of the chemical constituents, especially the aromatizing constituents, i. e., heterocyclics, aldehydes and ketones were decreased substantially. Same phenomenon was observed for nicotine in the disllates the dominant component of tobacco. The efficiency of conventional cigarettes was attained by the pyrolysis tobacco obtained at 400 ℃.
出处
《理化检验（化学分册）》
CAS
CSCD
北大核心
2016年第11期1272-1276,共5页
Physical Testing and Chemical Analysis(Part B:Chemical Analysis)
基金
浙江中烟工业有限责任公司科技项目(ZJZY2015A009)
