摘要
为研究加热醇化时间对烟草薄片浓缩液香味成分的影响,首先将浓缩液在70℃恒温条件下分别处理24 h、48 h、72 h,然后测定浓缩液常规化学成分(氨基酸、总糖、还原糖、烟碱)的质量浓度,同时利用气相色谱-质谱联用仪检测其香味成分.结果表明:经加热醇化处理后,浓缩液的总糖、氨基酸、还原糖质量浓度均减少,烟碱质量浓度无显著变化,香味成分质量浓度和种类均增加;最优处理时间为48 h,此时浓缩液含有的醇类、酸类、酯类、酮类、醛类化合物的质量浓度分别是原液的143.47倍、26.10倍、1.62倍、2.92倍、15.76倍,共含有香味成分44种,总质量浓度为891.79μg/mL.
To investigate the effect of heat aging time on the flavor components of tobacco sheet concentrated liquid,firstly,the concentrated liquid was treated at the constant temperature of 70℃for 24 h,48 h and 72 h,respectively,then the routine chemical components(total sugar,amino acid,reducing sugar and nicotine)were determined and the flavor compositions were determined by GC-MS.The results showed that,after heat aging treatment,the mass concentration of total sugar,amino acid and reducing sugar decreased,while there was no significant change in nicotine massconcentration,and the massconcentration and type of flavor composition increased.The optimal treatment time was 48 h,and at this time,the concentrations of alcohol,acid,esters,ketones and aldehydes compounds in the concentrated liquid were 143.47 times,26.10 times,1.62 times,2.92 times and 15.76 times those concentrations in the original liquid.The total amount of flavor compositions were 44 kinds,and the total mass concentration was 891.79μg/mL.
作者
许春平
熊亚妹
刘远上
曲利利
姚延超
吴彦
XU Chunping;XIONG Yamei;LIU Yuanshang;QU Lili;YAO Yanchao;WU Yan(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technical Center,China Tobacco Hebei Industrial Co.Ltd.,Shijiazhuang 050000,China;Technical Center,China Tobacco Guangxi Industrial Co.Ltd.,Nanning 530001,China)
出处
《轻工学报》
CAS
北大核心
2021年第1期30-38,共9页
Journal of Light Industry
基金
国家自然基金联合基金项目(U1604176)
广西中烟对外合作项目(2019450000340012)。
关键词
加热醇化
烟草薄片
浓缩液
香味成分
heat aging
tobacco sheet
concentrated liquid
flavor composition