摘要
测定了四种卷烟牌号A、B、C和D烟末中的蛋白质、还原糖和石油醚提取物等主要成分含量,采用同时蒸馏萃取-气相色谱-质谱技术(SDE-GC-MS)分析了四种牌号烟末中主要挥发性风味物质的组成,并对风味进行了评价。结果表明:四种牌号烟末的蛋白质和石油醚提取物含量差异不大,牌号A、B和C的还原糖含量均约为13%,牌号D的还原糖含量较低,仅有10.17%,而牌号A的蛋白质、还原糖、石油醚提取物含量均较高,分别达到5.41%、13.38%和5.26%。挥发性风味物质检出种类分别为牌号A为35种、牌号B为29种、牌号C为36种和牌号D为26种,其中有19种化合物为四种牌号烟末所共有。综合考虑,选择牌号A和C作为制备烟用香精的最适原料。
In this paper,the contents of protein,reducing sugar and petroleum ether extracts in four brands of tobacco powder（A,B,C and D） are measured.The flavor compounds in the tobacco powder are detected by SDE-GC-MS.The results demonstrate that the contents of protein and petroleum ether extracts in four brands of tobacco powder are almost the same.The contents of reducing sugar in brand A,B and C are all about 13%.The content of reducing sugar in brand D is relatively low,only 10.17%.While the contents of protein,reducing sugar and petroleum ether extracts in brand A are relatively high,reached 5.41%,13.38% and 5.26%,respectively.The flavor compounds are identified as follows：35 kinds in brand A,29 kinds in brand B,36 kinds in brand C and 26 kinds in brand D.19 Kinds of compounds were found as common component in the four brands of tobacco powders.Brand A and C are selected as cigarette essence after comprehensive consideration.
出处
《现代食品科技》
EI
CAS
2011年第8期1025-1028,共4页
Modern Food Science and Technology
基金
广东中烟工业公司科技项目(05XM-QK[2010]013)
