| 烟用增香物质的分析技术进展 |
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| 引用本文： | 任志芹,艾小勇,张元,王志,付体鹏,许成保,张峰.烟用增香物质的分析技术进展[J].食品安全质量检测技术,2014,5(5):1444-1450. |
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| 作者姓名： | 任志芹 艾小勇 张元 王志 付体鹏 许成保 张峰 |
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| 作者单位： | 中国检验检疫科学研究院烟草安全与控制研究所; 河北农业大学理学院,中国检验检疫科学研究院烟草安全与控制研究所; 华中农业大学植物科学技术学院,中国检验检疫科学研究院 烟草安全与控烟技术研究所,中国检验检疫科学研究院 烟草安全与控烟技术研究所,河北农业大学 理学院,中国检验检疫科学研究院 烟草安全与控烟技术研究所,中国检验检疫科学研究院 烟草安全与控烟技术研究所 |
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| 基金项目： | 质检公益性行业科研专项(201310134)、国家重大仪器设备开发专项(2012YQ14000806) |
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| 摘 要： | 卷烟中的增香物质是卷烟生产中不可或缺的原料,该物质既能减少焦油含量,同时也能影响卷烟口味。然而卷烟中的增香物质化学成分复杂,很多物质有不同程度的生理毒性,因此对烟草中增香成分的测定具有显著意义。目前烟用增香物质的的前处理和检测技术多种多样,本文对烟用增香物质的前处理和检测技术进行了综述和比较,对一些新的分析技术也作了简要介绍,拟为卷烟中增香物质的检测提供依据。
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| 关 键 词： | 烟用增香物质 前处理 分离 检测 |
| 收稿时间： | 2014/1/22 0:00:00 |
| 修稿时间： | 2014/5/13 0:00:00 |
Developments of analysis method for tobacco flavors |
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| REN Zhi-Qin,AI Xiao-Yong,ZHANG Yuan,WANG Zhi,FU Ti-Peng,XU Cheng-Bao and ZHANG Feng.Developments of analysis method for tobacco flavors[J].Food Safety and Quality Detection Technology,2014,5(5):1444-1450. |
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| Authors: | REN Zhi-Qin AI Xiao-Yong ZHANG Yuan WANG Zhi FU Ti-Peng XU Cheng-Bao and ZHANG Feng |
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| Affiliation: | Institute of Tobacco Safety and Control, Chinese Academy of Inspection and Quarantine; College of Science, Agricultural University of Hebei,Institute of Tobacco Safety and Control, Chinese Academy of Inspection and Quarantine; College of Plant Science and Technology, Huazhong Agricultural University,Institute of Tobacco Safety and Control,Chinese Academy of Inspection and Quarantin,Institute of Tobacco Safety and Control,Chinese Academy of Inspection and Quarantin,College of Science,Agricultural University of Hebei,Institute of Tobacco Safety and Control,Chinese Academy of Inspection and Quarantin and Institute of Tobacco Safety and Control,Chinese Academy of Inspection and Quarantin |
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| Abstract: | Public concern over varied flavor added in cigarettes have been increasing during the past few years. Tobacco flavors is indispensable for the production of cigarette. It is also an important factor affecting the taste of the cigarette. Some of the flavor added in cigarettes have been identified physiological toxicity. However, tobacco flavors is composed of complex chemicals. For the most part, we select different analyt-ical methods based on the various nature of flavors. In this paper, pretreatment, separation and detection methods for tobacco flavors were reviewed. Some new analytical methods are also briefly introduced. Till now, Mass spectrometry is the most popular method of analysis over varied flavor added in cigarettes because of its high sensitivity and reproducibility. |
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| Keywords: | tobacco flavors pretreatment separation detection |
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