摘要
采用同时蒸馏萃取-气相色谱-质谱联用法(simultaneous distillation extraction-gas chromatography-mass spectrometry,SDE/GC-MS)对菊苣根短小芽孢杆菌发酵提取物的挥发性成分进行分析,并使用峰面积归一化法计算各成分相对百分含量。空白菊苣根中有37种成分,发酵后的菊苣根中有30种成分。空白菊苣根和发酵后的菊苣根中有18种相同成分。菊苣根在发酵过程中新产生12种主要致香成分,有16种致香成分含量增加,同时有多种具有刺激气味的成分转化为其他成分,这是发酵菊苣根香气独特而浓郁的主要原因。卷烟加香试验表明,两种菊苣根提取物添加到卷烟中后抽吸品质均有所改善,烟气饱满度、厚实度均增加,香气透发飘逸感增强,且花香和焦甜香香韵感明显,总体表现发酵后的菊苣根提取物优于空白菊苣根,添加比例以0.05%最佳。
Simultaneous distillation extraction -gas chromatography-mass spectrometry(SDE/GC-MS was used in the analysis of volatile flavor components in extracts from chicory roots fermented by Bacillus pumilus,and the relative content of each peak was detected by the normalization method of peak area.There are 37 components in blank chicory roots and 31 components after chicory roots fermented by Bacillus pumilus.There are 18 identical components in blank chicory roots and fermented chicory roots.In the process of fermentation,chicory roots produces 12 main aromatic components and the content of 16 aromatic components are increased,at the same time;some components with undesirable odor are converted into other components.This is the main reasons of the distinctive and rich aroma of chicory roots fermented by Bacillus pumilus.The cigarette flavoring test showed that the smoking quality of two kinds of chicory roots extracts were improved after they were added to cigarettes.The plumpness and thickness of smoke were increased,the aroma permeability and elegance were enhanced,and the fragrance of flowers and charcoal was obvious.The overall performance of fermented chicory roots extracts was better than that of blank chicory roots,and the optimum addition ratio was 0.05%.
作者
杨培香
徐世涛
段焰青
李源栋
吴恒
王夸平
徐重军
王乃定
常健
YANG Pei-xiang;XU Shi-tao;DUAN Yan-qing;LI Yuan-dong;WU Heng;WANG Kua-ping;XU Chong-jun;WANG Nai-ding;CHANG Jian(Yunnan Tobacco Industrial Hi-Tech Material Co.,Ltd.,Kunming 650106;Technology Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650202)
出处
《中国食品添加剂》
CAS
2019年第10期93-99,共7页
China Food Additives
基金
云南中烟工业有限责任公司重点项目（2017CP04）
关键词
菊苣根
短小芽孢杆菌
发酵
挥发性成分
chicory roots
Bacillus pumilus
fermentation
volatile components
