超高压条件下烟叶含水率对香味成分的影响.docxVIP

超高压条件下烟叶含水率对香味成分的影响张峻 超高压条件下烟叶含水率对香味成分的影响 张峻松1 , 徐玉琼2 , 张常记1 , 李孟华2 ,姜福东3 , 徐海涛3 , 毛多斌1 , 杨公明1 1 郑州轻工业学院 ,郑州市东风路 5 号 450002 ; 2 湖北中烟技术中心 ,武汉 430052 ; 3 山东中烟工业公司青岛卷烟厂 ,青岛 266101 摘 要 : 为探讨超高压条件下烟叶含水率对香味成分的影响 ,将烟叶 (河南产中部烤烟) 在 500 MPa 压力 、25 ℃、烟叶含水率为 12 % ～28 %条件下处理 20 min 后 ,利用同时蒸馏萃取和毛细管气相色谱法测定烟叶香味成分的变化 ,并进行了感官质量评价 。结果表 明 : 烟叶香味物质总量在烟叶水分为 24 %时达到最大值 ,然后开始下降 ; 酮类物质的变化与香味物质总量的变化趋势相似 ; 而β2 苯乙醇 、苯甲醇 、丁香酚和芳樟醇等香味成分随着含水率的增加而持续增加 。感官评价表明 : 烟叶水分为 24 %时品质亦最佳 。超 高压处理可以明显改善烟叶的内在品质 ,对烟叶陈化加工具有潜在的应用价值 。 关键词 : 烟草 ; 香味成分 ; 超高压处理 ; 含水率 ; 气相色谱 中图分类号 : TS411 文献标识码 : A 文章编号 : 100425708( 2008) 0620024206 Eff e ct s of moi sture o n fla vo r co mpo ne nt s in c ut to ba cco under ultra high p re s sure ZHANG J un2song1 , Xu Yu2qiong2 , ZHANG Chang2ji1 , L I Meng2Hua2 , J IANG Fu2dong3 , Xu Hai2tao3 , MAO Duo2bin1 , YANG Gong2min1 1 Zhengzhou Institute of Light Industry , Zhengzhou 450002 ,China ; 2 Center of Technology , China Tobacco Hubei Industrial Corporation , Wuhan 430051 , China ; 3 Qingdao Cigarette Factory , China Tobacco Shandong Industrial Corporation , Qingdao 266101 , China Abstract : In order to study the effects of moisture on flavor components of cut tobacco during ultra high pressure (UHP) pro2 cess , prepared middle position leaf of flue2cured tobacco in Henan was subjected to UHP treatment (moisture of 12228 % , 500 Mpa for 20 min at 25 ℃) . Main flavor compounds in UHP treated tobacco at different moisture were isolated by simultaneous distillation and extraction ( SDE) and analyzed by capillary gas chromatography. Smoking quality of tobacco was subjected to sensory assessment . Results showed that total content of flavor compounds in tobacco increased with the increase of moisture and reached peak value at 24 % moisture . Changes in total content of ketones have the same trend compared with total content of flavor compounds. The content ofβ2phenylethyl alcohol , benzyl alcohol , eugenol and linalool in UHP treated tobacco con2 tinuously increased with the incr