烟丝膨胀前后某些重要香味成分和常规成分的分析研究

本文对5种叶组的烟丝在不同膨胀方法下，膨胀前后的22种重要香味成分和糖、氮、烟碱等常现成分进行了分析研究。烟丝经同时蒸馏萃取法抽提并用酸、碱溶液处理后，对中性抽提物用毛细管气相色谱法和气相色谱／质谱法做定性与定量分析。共测定了糠醛等22种重要香味成分的含量，并根据国标测定了总糖、总氮和烟碱的含量。结果表明，烟丝在膨胀后，各种香味成分和常规成分都有不同程度的损失，损失程度与膨胀方法及其工艺条件有关。

Changes of flavor-specific constituents and constituents of routine analysis in tobacco leaves before and after expansion

The natural flavor c0nstituents and t0tal sugar, t0tal nitrogen and nicotine of expended tobacco from five differentblending leaf groups were studied with simultaneous water steam distillation and 0rganic solvent extraction method.The neutral extract after removing the basic and acidic substances was ana1yzed by capillary gas chromatography. Atotal of 22 important flavor substances were identified and quantitatively' determined by GC and GC/MS- In the sametime, total sugar, total nitrogen and nicotine of cut tobacco were deterrnined according to national standard. The re-sults indicate that these flavor constituents and total sugar, total nitrogen and nicotine decrease to some certain extentafter cut tobacco is expanded. The degree of decrease is related to expanding method and process condition.