土耳其香料烟中关键组分的制备及分析

采用酸碱分离法制备土耳其香料烟中烟草关键组分。通过对比实验确定了最佳工艺条件为:烟叶碎片以乙酸乙酯提取,提取液以φ(乙醇)=95%的水溶液回溶后再以乙酸乙酯复溶,过滤后滤液以w(硫酸)=5%的水溶液和饱和碳酸氢钠溶液处理即得土耳其香料烟关键组分。对关键组分进行理化指标测定,结果表明:酸性组分的酸值(77.8)明显高于中性组分(19.0),其中的重金属元素Pb和As均在国家食品安全范围之内;采用气相色谱-质谱联用仪进行挥发性成分分析和鉴定,并用面积归一化法测定了各成分相对质量分数,测定结果为:酸性组分共检测到55种成分,其中酸类28种,占峰面积的77.78%,十六酸占峰面积的48.24%;中性组分共检测到72种成分,其中酸类占峰面积的13.03%。两者成分上差别较大。进行卷烟添加评吸实验,结果表明:酸性组分使卷烟烟气柔和细腻,增强陈烟香,明显改善口感;中性组分增加卷烟甜润感。

Preparation and Analysis of Key Components of Turkish Tobacco

This investigation was to use a method for the development of the key components of Turkish tobacco. By the comparing experiments the optimum conditions were determined as follows:tobacco debris were extracted by ethyl acetate,and the extractive was dissolved again by φ(EtOH)=95% and ethyl acetate.Then the filtrate was treated with w(H_2SO_4)=5% and the saturated sodium bicarbonate solution.Those were the key components of the Turkish tobacco.The physical and chemical indicators,volatile components and the effects of the key components on the cigarette were analyzed.The results showed that the acid number(77.8) of the acidic components was higher than those of the neutral components(19.0).The heavy metal element contents of Pb and As were within the scope of the national food safety.The volatile components were isolated and indentified by using the capillary GC-MS method.The relative contents of the total peak area were determined by using the area normalization method.The results showed that in the acidic components,55 compounds were isolated and identified,and 28 acids were identified,amounting to 77.78% of the total peak area,n-hexanoic acid amounted to 48.24%.In the neutral components,72 compounds were isolated and identified,acids amounted only to 13.03% of the total peak area.There was a large difference between the two components.The acidic components and neutral components had different effects on the tobacco.The acidic components can significantly improve the smoking quality and effectively reduced the awful aftertastes of cigarette.The neutral components can raise the sugary sensation of cigarettes.