低次烟叶提取物膜分离组分分析及卷烟加香研究
Analysis of membrane-separated components from low-grade tobacco leaf extract and its application in cigarette flavoring
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摘要: 为研究膜分离技术对低次烟叶提取物挥发性成分及感官品质的影响,选用0.1 μm微滤膜、300 kDa及10 kDa超滤膜对低次烟叶提取物进行分离,利用气相色谱-质谱联用(GC-MS)法结合主成分分析、聚类分析探究分离组分的挥发性成分差异,并进行卷烟加香实验。结果表明:1)未分离组分(M0)、0.1 μm透过液(M1)、0.1 μm截留液(M2)、300 kDa透过液(M3)、300 kDa截留液(M4)、10 kDa透过液(M5)和10 kDa截留液(M6)中共检测出71种挥发性成分,且大部分挥发性成分在M6中被富集;2)可将上述7种膜分离组分分为3类,M0、M1的挥发性成分相似,M2、M4、M5、M6的挥发性成分相似,M3与其他6种组分具有显著差异;3) M3的整体加香效果最佳,且M3中对卷烟感官有重要作用的巨豆三烯酮、新植二烯、糠醛等挥发性成分含量显著高于M4、M5、M6,具有提升卷烟的香气质、香气量,增加甜感和烟气浓度的作用。Abstract: In order to study the effect of membrane separation technology on the volatile components and sensory quality of low-grade tobacco leaf extract, 0.1 μm microfiltration membrane, 300 kDa and 10 kDa ultrafiltration membranes were used to separate low-grade tobacco leaf extract, and gas chromatography-mass spectrometry (GC-MS) combined with principal component analysis and cluster analysis were used to explore the differences in volatile components of the separated components and then the cigarette flavoring test was carried out. The results showed that: 1) A total of 71 volatile components were detected in unseparated fraction (M0), 0.1 μm permeable solution (M1), 0.1 μm interceptor solution (M2), 300 kDa permeable solution (M3), 300 kDa permeable solution (M4), 10 kDa permeable solution (M5) and 10 kDa retentate (M6),and most of the volatile components were enriched in M6. 2) The seven membsrane-separated components could be divided into 3 categories, the volatile components of M0 and M1 components were similar, the volatile components of M2, M4, M5 and M6 components were similar, and M3 was significantly different from the other 6 components. 3) M3 had the best flavoring effect, combined with GC-MS detection and analysis, the content of volatile components such as megastigmatrienone, neophytadiene and furfural, which played an important role in cigarette sensory, was significantly higher than that of M4, M5 and M6, enhancing the aroma quality, aroma intensity, sweetness and smoke concentration of cigarettes.
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