膜分离精制薄片叶膏挥发性成分分析及卷烟纸加香应用研究

Analysis of volatile components of reconstitution tobacco extract refined by membrane separation and application of cigarette paper flavoring

分别采用50 nm陶瓷膜、100 kD有机膜和10 kD有机膜对薄片叶膏进行分级分离,将得到的组分进行气相色谱质谱技术(GC-MS)分析、挥发性成分主成分分析、卷烟纸加香评吸及加香卷烟烟气挥发性成分分析。结果表明:1)未分离组分(M0)、50 nm陶瓷膜截留组分(M2)、100 kD有机膜截留组分(M4)、10 kD有机膜透过组分(M5)和10 kD有机膜截留组分(M6)中分别检测出68种、45种、45种、7种和36种挥发性成分,其挥发性成分总量分别为1109.03μg/mL、1042.14μg/mL、828.02μg/mL、92.00μg/mL、762.42μg/mL,广泛存在于5个组分中的成分有烟碱、2,2′-亚甲基双-(4-甲基-6-叔丁基苯酚);M5组分特有的成分为2-乙基己醇、顺式-1-(环己基甲基)-4-乙基-环己烷;2)M5组分主成分分析结果与M2有一定程度上的相似性,与其他3种组分有明显差异,影响M5组分香味的主成分主要为2-乙基己醇、顺式-1-(环己基甲基)-4-乙基-环己烷;3)M5组分加入卷烟纸后,卷烟的感官评吸效果最好,烟气中酚类、烷烃类和苯类成分增加较多,个别香味成分(如甲基环戊烯醇酮、(+)-香橙烯等)也明显增多,加香效果显著。

50 nm ceramic membrane and 100 kD and 10 kD organic membrane were used to separate the reconstitution tobacco extract,the obtained fractions were analyzed by GC-MS analysis,principal component analysis of volatile components,evaluation cigarette paper flavoring,and particle composition analysis of flavoring cigarette smoke.The results showed that 68,45,45,7 and 36 volatile components were detected in the unseparated component(M0),50 nm ceramic membrane interception component(M2),100 kD organic membrane interception component(M4),10 kD organic membrane permeation component(M5)and 10 kD organic membrane interception component(M6),respectively,and the total volatile components were 1109.03μg/mL,1042.14μg/mL,828.02μg/mL,92.00μg/mL,762.42μg/mL,widely existing in the five components were nicotine,2,2′-methylene bis-(4-methyl-6-tert-butylpheno.The unique components of M5 were 2-ethylhexanol and cis-1-(cyclohexylmethyl)-4-ethyl cyclohexane.The results of principal component analysis of M5 component were similar to M2 to a certain extent,but there were obvious differences with the other three components.The main components that affected the flavor of M5 were 2-ethylhexanol,cis-1-(cyclohexylmethyl)-4-ethyl cyclohexane.When M5 were added to cigarette paper,the sensory evaluation effect of cigarette was the best,the phenolic,alkane and benzene components in the smoked significantly increased,and the individual flavor components(such as methyl cyclopentaenol ketone,(+)-vanorene,etc.)also increased,which had a significant flavoring effect.