摘要
为了给卷烟加香提供一种新思路,比较分析了不同降解方法下β-胡萝卜素的降解产物,利用双氧水氧化、硫酸铜催化-双氧水氧化、硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化等4种不同的降解方法对β-胡萝卜素进行降解,并对降解产物进行GC/MS分析。所鉴定出的降解产物均为烟叶中的重要香味成分,其中二氢猕猴桃内酯和β-紫罗兰酮相对含量最高;硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,二氢猕猴桃内酯相对含量高于另外2种方法;双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,β-紫罗兰酮相对含量高于另外2种方法。β-胡萝卜素经过降解,可以产生二氢猕猴桃内酯、β-紫罗兰酮、异佛尔酮、氧化异佛尔酮等致香物质;不同的降解方法,得到的降解产物和比例不同。
Carotenoids are the precursors of the tobacco flavor components and play an important role in tobacco quality. In order to expand the source of tobacco flavors and fragrances, the β-carotene was degradated under different conditions and the degradation products were analyzed by GC/MS. The β-carotene was degradated with hydrogen peroxide oxidation, copper sulfate catalyst-hydrogen peroxide oxidation, silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation, respectively. It is found that the degradation products identified were important flavor components in tobacco. The content of dihydro actinidiolide and β-ionone were the higher than other flavor components. The relative content of dihydro actinidiolide determined with silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were higher than that with the others. The relative content of β-ionone determined with hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were more than the others. It is conlucded that the β-carotene can be degradated into dihydro actinidiolide, β-ionone, isophorone, 3,5,5 trimethylcyclohexene 1,4 dione and other flavor components, and the degradation products and relative content are different under different degradation ..conditions.
出处
《农学学报》
2011年第9期13-17,共5页
Journal of Agriculture
基金
河南中烟工业有限责任公司项目"黄金叶醇香型卷烟原料保障技术研究"(2010233)
