葡萄发酵烟用香料的制备及挥发性成分分析

Preparation of Grape as Cigarette Flavor by Biological Fermentation and the Analysis of Volatile Composition

以葡萄为原料,经过生物发酵后制备烟用香料。采用同时蒸馏萃取装置收集挥发性成分并用气相色谱-质谱仪对该香料挥发性成分进行分析和鉴定,经毛细管色谱分离鉴定出29种组分,并用面积归一化法测定了各种成分的峰面积,其主要成分(相对质量分数)为:苯乙醇(23.73%)、丙二醇(15.84%)、糠醛(7.67%)、油酸乙酯(6.05%)、亚油酸乙酯(4.11%)、十六酸(3.78%)、2-甲基丁醛(3.48%)、2,3-丁二醇(3.29%)、十六酸乙酯(3.08%)、2-氨基苯甲酸甲酯(1.55%)、丁内酯(1.18%)、邻苯二甲酸二异丁酯(1.15%)、乙基9-癸烯酸酯(1.13%)等。将该香料进行了卷烟添加实验,结果表明该香料有降低余味、柔和烟香,明显改善烟气质量的作用。

In this study,the perfume use as cigarette flavor was produced from Grape through mirobial fermentation.The volatile compositions in the perfume were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and indentified by capillary GC-MS method.29 peaks were isolated and identified.The relative contents of the total peak area were determined by area normalization method.The main volatile compositions were: Phenylethyl Alcohol(23.73%),Propylene Glycol(15.84%),Furfural(7.67%),Ethyl Oleate(6.05%),Linoleic acid ethyl ester(4.11%),n-Hexadecanoic acid + Dibutyl phthalate(3.78%),Butanal,2-methyl-(3.48%),2,3-Butanediol(3.29%),Hexadecanoic acid,ethyl ester(3.08%),Methyl anthranilate(1.55%),Butyrolactone(1.18%),Diisobutyl phthalate(1.15%),Ethyl 9-decenoate(1.13%),etc.The experiments with the perfume were conducted.The results showed that the awful aftertastes was effectively reduced and smoking quality of cigarette was significantly improved.