摘要
用二氯甲烷（沸点40～41℃）直接萃取法分别提取烟叶表面、叶内和总的类脂物质，将萃取液减压过滤、蒸馏浓缩，1kg烟叶分别得到叶面萃取物10、72g，总萃取物64．02g，叶内萃取物55．11g。将所得到的3种二氯甲烷萃取物分别用乙醇溶解后，喷到沙河烟丝（叶丝）上进行评吸，结果表明：3种二氯甲烷萃取物均明显地增强了烟支的香吃味，叶面萃取物既增强了烟支的香味，且余味纯净；总萃取物增香效果明显，但余味不好，叶内萃取物对烟支香味和余味的影响类似于总萃取物。GC-MS分析显示：烟叶表面二氯甲烷萃取物和叶内萃取物在化学成分方面存在质和量的差异。
Surface lipoid, inside lipoid and total lipoid extracted respectively from flue-cured tobacco leaves by dichloromethane were studied as well as its influence on smoking flavor quality. 10.72g surface extraction, 55.1 lg inside extraction and 60.42g total extraction were acquired from lkg tobacco leaves extracted by dichloromethane. Three dichloromethane extractions were separately sprayed on sampling cut tobacco （shahe） . The results showed that three kinds of dichloromethane extraction all improved the smoking flavor quality. The surface extraction decreased the irritancy of smoking whereas the inside and total extractions increased it; the influence of inside extraction on tobacco smoking quality was similar to the total extraction. The GC- MS composition analysis indicated that there were significant differences between surface extraction and inside extraction in quality and quantity.
出处
《河南农业科学》
CSCD
北大核心
2006年第8期63-66,共4页
Journal of Henan Agricultural Sciences
基金
河南省烟草专卖局重点科技攻关项目(hykj200201)
关键词
烤烟
二氯甲烷
萃取物
香气物质
Flue-cured tobacco
Dichloromethane
Extraction
Flavor
作者简介
殷全玉（1975-），女，河南固始人，助教，主要从事烟草化学教学和科研工作。
