加热卷烟烟叶原料低温热解特性及其与感官品质相关性分析
Low temperature pyrolysis characteristics of heated tobacco raw materials and its correlation with sensory quality
-
摘要: 采用热重技术对烤烟、白肋烟、香料烟、雪茄烟原料的低温热解特性进行分析,同时对烟叶原料在加热条件下的感官品质进行评价,并进一步统计分析热解特性与感官品质之间的相关关系。结果表明:各烟叶在线性升温-恒温烘焙的加热条件下均经历4个失重阶段(脱水干燥阶段、挥发性成分脱除阶段、纤维素类成分分解阶段和恒温烘焙阶段),但在不同失重阶段中的热解特征参数存在一定差异;随着甘油施加量的升高(0%~15%),各烟叶原料在挥发性成分脱除阶段的最大失重速率及失重率均有所增大,烤烟的最大失重温度有所提高,而白肋烟、香料烟、雪茄烟则有所降低;当甘油施加量为15%时,其对烤烟在该阶段的失重率影响最大,对香料烟的影响最小;随着甘油施加量的增大,各烟叶样品的感官品质总分均有所提高;甘油施加量与烟气量、香气量、均匀性得分及感官品质总分呈极显著正相关,最大失重速率与杂气、刺激性、劲头得分及感官品质总分之间存在明显正相关关系,纤维素类成分分解阶段的最大失重速率与香气量、杂气、刺激性、纯净度、劲头得分及感官品质总分间存在负相关关系。Abstract: Thermogravimetric technology was used to analyze the low temperature pyrolysis characteristics of flue-cured tobacco, burley tobacco, oriental tobacco and cigar tobacco. Meanwhile, the sensory quality of tobacco raw materials under heating conditions was evaluated, and the correlation between the pyrolysis characteristics and sensory quality was further analyzed statistically. The results showed that: under the heating condition of linear temperature-constant temperature baking, all tobacco leaves experienced four weight loss stages (dehydration and drying stage, removal stage of volatile components, decomposition stage of cellulose components and constant temperature baking stage), but there were some differences in the pyrolysis characteristic parameters of different weight loss stages. With the increase of glycerin content (0%~15%), the maximum weight loss rate and weight loss rate of all tobacco raw materials in the volatile component removal stage increased, and the maximum weight loss temperature of flue-cured tobacco increased, while that of burley tobacco, oriental tobacco and cigar tobacco decreased. When the glycerin dosage was 15%, it had the greatest effect on the weight loss rate of flue-cured tobacco at this stage, and the least effect on oriental tobacco. The total score of sensory quality of tobacco leaf samples increased with the increase of glycerin dosage. Person correlation analysis showed that the glycerin content of tobacco leaf raw materials was positively correlated with the smoke volume, aroma volume, uniformity score and total sensory quality score. There was a significant positive correlation between the maximum weight loss rate and miscellaneous gas, irritability, energy score and total sensory quality score, while the maximum weight loss rate during the decomposition stage of cellulose components had a negative correlation with aroma volume, miscellaneous gas, irritation, purity, energy score and total sensory quality score.
-
-
[1]
CHEN J,HE X,ZHANG X Y,et al.The applicability of different tobacco types to heated tobacco products[J].Industrial Crops & Products,2021,168:113579.
-
[2]
TONG Y X,XIONG Y M,YAN Q S,et al.Effects of glycerol and propylene glycol on smoke release of heat-not-burn tobacco products[J].Journal of Physics(Conference Series),2021,1802(2):022055.
-
[3]
徐如彦,朱梦薇,饶先立,等.醇类香料单体在加热卷烟中的转移行为研究[J].化学试剂,2022,44(6):894-903.
-
[4]
王颖,杨文彬,王冲,等.加热不燃烧卷烟产品主流烟气中香味成分的比较[J].食品与机械,2019,35(6):64-68.
-
[5]
周慧明,华青,陶立奇,等.加热非燃烧状态下再造烟叶颗粒香味成分的释放行为[J].烟草科技,2019,52(5):67-76.
-
[6]
潘义宏,李佳佳,蒋美红,等.烟叶外观质量、常规化学成分与其感官质量的典型相关分析[J].江苏农业科学,2015,43(10):384-388.
-
[7]
陈芝飞,陈泽少,罗灿选等.加热卷烟气溶胶中6种酯类单体香料转移行为研究[J].轻工学报,2022,37(3):58-64.
-
[8]
李朝建,饶先立,郑晓云等.不同工艺制备的加热卷烟烟草薄片热失重行为研究[J].轻工学报,2022,37(1):55-61.
-
[9]
杨菁,赵文涛,艾明欢,等.不同类型的加热卷烟原料性能比较[J].中国烟草学报,2020,26(3):1-8.
-
[10]
霍现宽,刘珊,崔凯,等.加热状态下烟草烟气香味成分释放特征[J].烟草科技,2017,50(8):37-45.
-
[11]
DAI Y J,XU J,ZHU L J,et al.Mechanism study on the effect of glycerol addition on tobacco pyrolysis[J].Journal of Analytical and Applied Pyrolysis,2021,157:105183.
-
[12]
杨君,刘珊,胡安福,等.不同烟叶热失重特性及燃烧特性分析[J].化学研究与应用,2016,28(10):1371-1375.
-
[13]
EMILIO C,NEREA J S,ANTONIO M.TG-FTIR study of evolved gas in the decomposition of different types of tobacco.Effect of the addition of SBA-15[J].Thermochimica Acta,2018,671:209-219.
-
[14]
中国国家标准化管理委员会.卷烟 第4部分:感官技术要求:GB 5606.4-2005[S].北京:中国标准出版社, 2005.
-
[15]
国家烟草专卖局.卷烟 中式卷烟风格感官评价方法:YC/T 497-2014[S].北京:中国标准出版社, 2014.
-
[16]
国家烟草专卖局.烟草在制品 感官评价方法:YC/T 415-2011[S].北京:中国标准出版社,2011.
-
[17]
郭恒,王乐,钱建财,等.宏量热重分析法在辨识烟草热解特性差异度中的应用[J].烟草科技,2022,55(4):58-69.
-
[18]
李巧灵,陈昆焱,刘泽春,等.基于热重的烟草热解差异度分析[J].烟草科技,2017,50(8):75-79
,102. -
[19]
唐培培,曾世通,刘珊,等.甘油对烟叶热性能及加热状态下烟气释放的影响[J].烟草科技,2015,48(3):61-65.
-
[20]
凌军,王绍坤,胡巍耀,等.烟叶热分解过程及其动力学分析[J].西南农业学报,2016,29(4):976-981.
-
[21]
曹芸,张劲,王成虎,等.烟叶原料种类对烟草颗粒热解和释烟特性的影响[J].烟草科技,2022,55(4):42-50.
-
[22]
张广东,徐成龙,史宏志.不同调制方式和施氮量下烤烟和白肋烟糖含量差异分析[J].河南农业科学,2015, 44(9):28-31.
-
[23]
刘海伟,刘江,张金林,等.山东烟叶杂气类型及其与化学成分的相关性研究[J].山东农业科学,2022,54(1):49-54.
-
[24]
司晓喜,崔华鹏,朱瑞芝,等.不同GL/PG质量比和添加总量对加热卷烟气溶胶逐口释放特性的影响[J].轻工学报,2022,37(2):78-86.
-
[1]
-
点击查看大图
计量
- PDF下载量: 34
- 文章访问数: 3190
- 引证文献数: 0
下载:
