| 杏汁挥发性成分分析及在卷烟加香中的应用 |
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| 引用本文： | 王花俊,毛多斌,张峻松. 杏汁挥发性成分分析及在卷烟加香中的应用[J]. 郑州轻工业学院学报(自然科学版), 2011, 26(1): 1-4 |
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| 作者姓名： | 王花俊 毛多斌 张峻松 |
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| 作者单位： | 郑州轻工业学院食品生物工程学院,河南郑州,450002 |
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| 基金项目： | 国家烟草专卖局科技攻关项目 |
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| 摘 要： | 采用固相微萃取法提取杏汁中的挥发性香气物质,经气相色谱-质谱联用仪对提取物进行挥发性成分的分离和鉴定,确认了其中的60种成分,占总质量分数的92.08%,主要香气成分为酸类(32.60%)、醇类(18.45%)、醛类(18.10%)、酯类(13.95%)、酮类(2.84%)等.卷烟加香实验表明:杏汁提取物能赋予卷烟甜香、果香,提高卷烟香气的柔和性和圆润性,降低刺激性,掩盖杂气,改善口感,起到明显提升卷烟品质的作用;对不同的烟丝施加量应略有区别,一般控制在0.05%～0.1%范围内效果较佳.
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| 关 键 词： | 杏汁 挥发性成分 固相微萃取 气相色谱-质谱法 卷烟加香 |
Analysis of volatile components in apricot fruit and its application in cigarette |
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| WANG Hua-jun,MAO Duo-bin,ZHANG Jun-song. Analysis of volatile components in apricot fruit and its application in cigarette[J]. Journal of Zhengzhou Institute of Light Industry(Natural Science), 2011, 26(1): 1-4 |
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| Authors: | WANG Hua-jun MAO Duo-bin ZHANG Jun-song |
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| Affiliation: | WANG Hua-jun,MAO Duo-bin,ZHANG Jun-song(College of Food and Bioeng.,Zhengzhou Univ.of Light Ind.,Zhengzhou 450002,China) |
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| Abstract: | The aroma components of apricot fruit were extracted by solid-phase microextraction(SPME).These aroma components were isolated and identified by capillary GC-MS method,and 60 compounds were identified,amounting to total mass fraction of 92.08%.The main flavor compounds were:acids(32.60%),alcohols(18.45%),aldehydes(18.10%),esters(13.95%),ketones(2.84%)etc.Tobacco flavoring experiment showed that apricot extraction could impart sweetness,fruit aroma to cigarettes,improve the aroma softness,decrease the irrita... |
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| Keywords: | apricot fruit volatile components SPME GC-MS tobacco flavoring |
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