不同地区不同等级复烤烟叶中重要致香物质的分析比较

本文采用同时蒸馏萃取(SDE)/气相色谱/质谱联用法(GC/MS)对相同品种、不同地区、不同等级复烤烟叶中的重要致香物质进行分析比较;并且对同时蒸馏萃取法进行重复性和回收率试验。结果表明相同品种、不同地区、不同等级复烤烟叶中重要致香物质的含量差别较大;同时蒸馏萃取法具有良好的重复性和较高的回收率。     

高效液相色谱法测定烟叶提取物中茄尼醇的含量

采用高效液相色谱法测定烟叶提取物中茄尼醇含量的方法。条件为:HypersilC18色谱柱,流动相为异丙醇∶乙腈=60∶40(V/V),流速1.0mL/min,紫外检测波长210nm,柱温30℃。实验结果表明,该方法在茄尼醇进样量为1-10μg时有良好线性关系(Y=1.66×105X-3.25×103,r=0.9998);加标回收实验(n=5)的平均回收率为99.3%,RSD为0.93%。该方法简便、精密、准确。     

高浓度烤烟专用肥肥效试验

介绍高浓度烤烟专用肥肥效试验。结果表明：楚雄磷肥厂生产的高浓度烤烟肥，可以代替进口的同类化肥。     

陈化过程中不同部位烤烟烟叶香味成分变化的研究

采用SDE-GC/MS法对陈化过程中不同部位烤烟烟叶的香味成分进行分析检测,并按照香味物质的产生来源对分析结果进行了分类研究。结果表明,陈化过程中不同部位烟叶的香味物质的变化情况差别明显。从香味成分的变化情况看,各个部位适宜的陈化时间有所不同:上部烟叶2年以上,中部烟叶1.5~2年,下部烟叶1年左右。     

大理地区烤烟陈化过程中有机酸含量变化研究

使用衍生化-气质联用方法研究了大理地区烤烟连续陈化4年其有机酸变化。结果表明,烤烟在陈化过程中,①非挥发酸在6到18个月内含量明显降低,18到30个月内变化减缓,30到48个月内下降又加快,非挥发酸总量与苹果酸含量线性相关;②半挥发酸随陈化时间延长呈缓慢下降趋势;③挥发酸总量在6到24个月的陈化时间内明显增加,24到36个月内保持不变并略有下降,36到48个月内基本呈下降趋势,挥发酸总量与异戊酸含量线性相关。     

Frying quality and stability of low-and ultra-low-linolenic acid soybean oils

To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.     

烟丝整丝率变化率对卷烟卷接质量控制的影响研究

长期以来,烟丝的物理特征都被认为是影响卷烟质量的主要因素。随着生产工艺和企业烟丝标准的不断提高,如今烟丝的物理特征对卷烟质量的影响不再显著。研究人员转而将目光转向了烟丝的整丝率变化率。     

基于烟草行业整合下卷烟企业信息化策略探讨

我国烟草业是在专卖体制下实行统一领导、垂直管理、垄断经营的特殊行业,并且处于行政限制的垄断状态。这种专营专卖特点决定了其信息化建设与别的行业有所不同。近年来,随着烟草行业的不断整合、重组,其企业结构和管理、业务模式在不断发生变化,变得更加复杂,烟草业务的整合必然会带动烟草的信息化建设。在这样的趋势中,我国烟草企业的信息化建设必定是其在市场经济下提高企业竞争力的有效工具。     

基于WinCC的卷烟贮叶时间动态监控系统设计

为有效控制卷烟贮叶时间,保障制丝线产品内在质量,通过WinCC开发平台,设计贮叶时间动态监控系统,集中显示各贮柜当前状态,自动计算贮存时间,对超时贮存发出报警提示.系统能够为批次化的生产调度提供科学的时间依据,避免贮叶时间不足或超时现象,有利于平衡物料温度和含水率,改善卷烟香气特性,同时减轻操作人员工作压力,实现贮叶控制的自动化、智能化.     

Accurate determination of hexanal in beef bouillons by headspace solid‐phase microextraction gas‐chromatography mass‐spectrometry

Lipid oxidation has great impact on the quality of food products through flavor and taste deterioration, reduction in nutritive value, and potential toxicity of the oxidized food components. Flavor and taste deterioration can be easily perceived and it represents one of the major causes of consumer complaints in the food industry. The deterioration of sensory properties is due to the decomposition products of hydroperoxides that easily isomerize and degrade into volatile compounds. Volatile products are responsible for flavor and taste deterioration. In this study, we present the development of the solid‐phase microextraction gas chromatography‐mass spectrometry (SPME‐GC‐MS) technique to quantify low amounts (μg/g range) of secondary oxidation products, i.e. hexanal. The optimization of SPME parameters is a difficult task because of the possibility of further formation of volatile products during analysis. Different parameters such as type of fiber, exposure time of the fiber to the sample headspace and the optimal temperature of absorption have also been investigated. The complete validation of the method was achieved by the determination of linearity, limits of detection and quantification and repeatability. We demonstrated that the SPME method is a valuable tool for the quantification of low amounts of secondary oxidation products such as hexanal. Therefore, this technique can be used to detect early formation of volatiles.