不同风味接装纸中特征成分的衰减行为研究

Study on attenuation behavior of characteristic components in different flavor tipping papers

为研究风味接装纸中特征成分的衰减行为,以纽甜、薄荷醇和苹果酸为研究对象,对不同储存时间下各风味接装纸中的特征成分进行提取和检测,并采用零级、一级和Higuchi动力学模型对其衰减曲线进行拟合,获得合适的动力学模型及参数。结果表明:风味接装纸中薄荷醇的衰减率最高,纽甜次之,苹果酸最不易衰减;风味接装纸中纽甜添加量为326.53μg/g的衰减更符合Higuchi动力学模型Q=0.6269t^(1/2),薄荷醇添加量为6244.52μg/g的衰减更符合Higuchi动力学模型Q=5.0265t^(1/2),苹果酸添加量为143.92μg/g的衰减更符合一级动力学模型Q=1.1167(1-e-0.0306t)。该方法可较好地预测风味接装纸中特征成分的衰减行为,为风味物质在接装纸中的应用提供基础数据支撑。

In order to study the attenuation behavior of characteristic components in flavor tipping papers.Taking neotame,menthol and malic acid as the research objects,the characteristic components of each flavor tipping paper under different storage time were extracted and detected.The attenuation curve was fitted by zero order,first order and Higuchi dynamic models,and the appropriate dynamic model and parameters were obtained.The results showed that the attenuation rate of menthol in flavor tipping papers was the highest,followed by neotame and malic acid.The attenuation of neotame,which’s addition amount in flavor tipping paper was 326.53μg/g,was more in line with Higuchi kinetic model(Q=0.6269t^(1/2)).The attenuation of menthol,which’s addition amount in flavor tipping paper was 6244.52μg/g,was more in line with Higuchi kinetic model(Q=5.0265t^(1/2)).The attenuation of malic acid,which’s addition amount in flavor tipping paper was 143.92μg/g,was more in line with first order kinetic model(Q=1.1167(1-e-0.0306t)).This method can predict the attenuation behavior of characteristic components in flavor tipping paper,and provide basic data support for the application of flavor substances in tipping paper.