摘要
为制备氧杂环类香料并评价其在卷烟中的加香效果,应用管式炉热解器和剑桥滤片收集方法,在热解温度分别为200℃、250℃和300℃及产物收集时间分别为5、10和20 min的条件下,对一种烤烟烟末进行了热解;采用GC/MS分析法探讨了热解条件对氧杂环类化合物形成的影响;采用C_(18)层析柱结合不同浓度乙醇洗脱液分离热解产物,经TOF/MS分析和嗅香评价确定最佳洗脱流份,并对其进行加香效果评价。结果表明:①最佳热解条件为250℃和收集10 min,此时热解产物中能够明显增强烟气焦甜香的氧杂环类化合物如糠醛、5-甲基糠醛和2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮(DDMP)等的产率最高。②与20%和30%乙醇洗脱流份相比,水及5%和10%乙醇的洗脱流份中氧杂环类化合物的种类多、质量分数高,且焦甜香香气明显。③将最佳条件下的热解产物直接以10%乙醇洗脱的流份应用于卷烟后,焦甜香香韵突出,刺激性和干燥感降低,烟气细腻柔和,且能够掩盖杂气,增加烟气甜味、香气和丰富性。
In order to prepare oxygen-containing heterocyclic flavor and evaluate its flavoring effect in cigarette, a flue-cured tobacco sample was pyrolyzed by a furnace-type pyrolyzer and the particulate matters were collected by Cambridge filter pads under the heating temperature of 200 ℃, 250 ℃ and 300 ℃ with collection times of 5, 10 and 20 rain. The effects of the pyrolysis conditions on the formation of oxygen-containing heterocyclic compounds were investigated by GC/MS method. Pyrolysis products were separated by using C,＋ chromatographic column and eluted with different concentrations of ethanol. The optimal eluate was determined by TOF/MS analysis and olfactory evaluation to determine flavoring effect. The results indicated that： 1） Under the optimal pyrolysis condition of temperature 250 ℃ and collection time 10 rain, the yields of oxygen-containing heterocyclic compounds （such as furfural, 5-methylfurfural and 2,3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one）, which were known to significantly enhance the burnt-sweetness scent of cigarette smoke, were the highest. 2） Comparing with the eluates of 20% and 30% ethanol solutions, those of water, 5% and 10% ethanol solutions contained more oxygen-containing heterocyclic compounds with higher concentrations and clear burnt-sweetness scent. 3） After flavoring with the 10% ethanol eluate of pyrolysis product obtained under the optimal pyrolysis conditions, the cigarette smoke featured an outstanding burnt-sweetness scent; the smoothness, sweetness, aroma, and abundance of cigarette smoke were promoted, and irritation and dryness of the smoke were reduced, and offensive odor was masked.
作者
张晓宇
田振峰
朱青林
徐志强
胡永华
ZHANG Xiaoyu TIAN Zhenfeng ZHU Qinglin XU Zhiqiang HU Yonghua(China Tobacco Anhui Industrial Co., Ltd., Anhui Key Laboratory of Tobacco Chemistry, Hefei 230088, Chin)
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2016年第9期33-41,共9页
Tobacco Science & Technology
基金
安徽中烟工业有限责任公司科技计划资助项目"固相热反应香料制备技术的研究及应用"(2015102)
关键词
热解
氧杂环类香料
烤烟
焦甜香
Pyrolysis
Oxygen-containing heterocyclic flavor
Flue-cured tobacco
Burnt-sweetness scent
作者简介
张晓宇（1986-），硕士，工程师，主要从事烟草化学及炯用香料的分析研究。E-mail：ahzyzxy@126．com；
通讯作者：胡永华，E-mail：huyh@mail．ustc．edu．cn
