摘要
【目的】确定烤烟型卷烟较佳的贮存时间,为制定适宜库存量、合理库存结构提供科学依据。【方法】以A牌号卷烟为试验材料,对比不同贮存时间对卷烟烟气挥发性致香成分总量、主要致香物质(酸类、烯烃类、醛类、酮类、酚类和酯类化合物)及重要致香成分(棕榈酸甲酯、柠檬烯、棕榈酸、新植二烯、5-羟甲基糠醛)的影响。【结果】A牌号卷烟在贮存21～90d,其烟气挥发性致香成分总量、主要致香物质及重要致香成分含量均随着贮存时间的延长而逐渐升高,贮存60～180d处于较高值,且变化趋势不明显,但贮存180d后明显下降。【结论】A牌号卷烟的贮存时间宜控制在180d之内。
[Objective]The present experiment was conducted to ascertain the proper storage duration for flue-cured cigarette in order to formulate rational inventory and stock structure.[Method]Brand A cigarette was used to compare the effects of different storage duration on total content of volatile aroma composition and main aroma components including acids,alkenes,aldehydes,ketones,phenols,and esters as well as key aroma components such as methyl palmitate,limonene,palmitic acid,neophytadiene and 5-hydroxymethyl furfuraldehyde.[Result]Within the storage period of 21-90 days,total content of volatile aroma composition,main aroma components and key aroma components of brand A cigarette enhanced days by days along storage duration.High value was obtained during 60-180 days of storage without significant changes,nevertheless,the quality declined dramatically after 180 days.[Conclusion]For best quality,brand A cigarettes could be stored for not more than 180 days.
出处
《南方农业学报》
CAS
CSCD
北大核心
2012年第3期373-375,共3页
Journal of Southern Agriculture
基金
广西中烟工业有限责任公司科技创新项目(20090057)
关键词
卷烟
贮存时间
烟气
致香成分
变化
cigarette
storage duration
smoke
aroma components
change
