柠檬酸对烟草烟碱及香味成分含量影响研究

为改善卷烟抽吸品质，考察了柠檬酸添加到烟丝中对致香成分和烟碱含量的影响。柠檬酸用量按烟丝质量的0.1%，0.3%，0.5%，0.7%和0.9%配制成水溶液均匀施加后，平衡48 h，于设定条件（温度110℃，风速1.57 m/s和转速12 r/min）下烘丝至含水率为12%~13%，再用甲基叔丁基醚超声波萃取烟丝后进行GC/MS检测，对烟丝中挥发性和半挥发性成分进行定性定量分析。结果表明:① 0~0.5%范围内，柠檬酸添加量与烟丝中酮、醇组分含量总体呈正相关，超过0.5%，则呈负相关；②烟碱含量随柠檬酸添加量持续降低。适当添加柠檬酸，有利于提高卷烟香味成分，控制烟碱含量，改善卷烟抽吸品质。 

Effects of citric acid on contents of nicotine and aroma components in cut tobacco

In order to improve quality of cigarettes, the effect of citric acid on nicotine and aroma components content was studied. Five different concentrations of citric acid solution, i.e. 0.5%, 0.9%, 1.3%, 1.7%, and 2.1% (w/w), were prepared and evenly sprayed on cut tobacco. After balancing the system for 48 h, tobacco was dried at set conditions (temperature 110°C, air velocity 1.57 m/s and rotating speed 12 r/min) at moisture content of 12%-13%, and then extracted with tert-butyl methyl ether and determined by GC/MS. Results showed that:1) When added at 0% to 0.5%, citric acid and ketones and alcohol showed positive correlation and when added with over 0.5% it showed negative correlation. 2) Content of nicotine in dissociative state was continuously decreased, after adding citric acid to the system. Appropriate amount of addition of citric acid into tobacco was helpful to enhance aroma components, improve the smoking quality, and control nicotine content.