利用表面增强拉曼光谱快速鉴别卷烟生产中烟用香精香料

Rapid Detection of Different Types of Flavors in Cigarette Production Using Surface-Enhanced Raman Spectroscopy

烟用香精香料的配方是卷烟工业中的核心技术,也是构建不同特色卷烟产品的关键之一。然而,现有的香精香料质量评价手段主要是人工嗅香和测定某些特定的物性指标,如折光指数、相对密度、酸值、挥发份总量等。在实验室科研中还有使用色谱-质谱联用等方法。但是上述手段仍存在较多问题,比如受主观意识影响,操作繁琐,前处理耗时长,费用高,灵敏度低等。基于此,本文开发了一种利用表面增强拉曼光谱技术结合主成分分析算法来快速鉴别实际生产中不同种类、不同掺兑样的烟用香精香料的方法。本文利用该方法成功获取不同种类、同一种类不同生产批次及烟用香精香料不同掺兑量样品的增强拉曼谱图。经主成分分析表明不同种类以及不同掺兑量样品的散点分布在不同区域,直接区分度高;同一种类不同生产批次的香精香料谱图类似,在散点图中较为集中;说明不同生产批次的样品以及不同掺兑量的样品都可以与其他种类的香精香料标准样品进行有效区分。本文利用表面增强拉曼光谱结合主成分分析算法对烟用香精香料进行检测的方法操作简易,检测快捷,成本低廉,结果便于分析识别,适用于烟用香精香料实际生产中的质量控制。

The formula of flavors is the core technology in the cigarette industry.Adding flavors to the cigarette during cigarette production can significantly improve the quality of the cigarette.However,traditional techniques used to identify the types of flavors in cigarettes are mainly through artificial smell and determination of certain physical properties such as refractive index,relative density,acid value,total volatiles,and chromatography-mass spectrometry.These techniques have many drawbacks,such as subjectiveness,complicated operation,time-consuming pretreatment,high cost,and low sensitivity.Based on this,this paper developed a method for rapidly identifying different types of tobacco flavors in production by surface-enhanced Raman spectroscopy with the assistance of principal component analysis.In this paper,the enhanced Raman spectra of different types,different batches,and different flavor additives were obtained.Principal component analysis showed that the scatter points of different types and different blending samples were distributed in different regions,while different batches of the same kind were concentrated in the scatter plot,which facilitating the differentiation.In this paper,surface-enhanced Raman spectroscopy with the assistance of the principal component analysis algorithm for the detection of tobacco flavors is simple,rapid,low-cost,and easy to analyze and identify.It is suitable for the quality control of tobacco flavors in the actual production.