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分子蒸馏分离废次烟末致香成分及在烟草中的应用
引用本文:杨艳芹,袁凯龙,夏琛,吴键,周国俊,段太成,储国海,蒋健,尹洁,刘金莉,史春云,胡安福,卢昕博,陶丰.分子蒸馏分离废次烟末致香成分及在烟草中的应用[J].应用化学,2015,32(12):1448-1454.
作者姓名:杨艳芹  袁凯龙  夏琛  吴键  周国俊  段太成  储国海  蒋健  尹洁  刘金莉  史春云  胡安福  卢昕博  陶丰
作者单位:浙江中烟工业有限责任公司技术中心 杭州 310024 ;中国科学院长春应用化学研究所 长春 130022 ;杭州利群环保纸业有限公司技术中心 杭州 310018
基金项目:国家自然科学基金资助项目 (21275138);浙江中烟工业有限责任公司科技项目(ZJZY2014A003);吉林省科技创新中心(大型科学仪器装备提升)项目(20150623001TC)
摘    要:采用分子蒸馏技术对超临界CO2萃取的废次烟末提取物进行分离,并对馏分进行GC-MS分析。 GC-MS结果显示,三级分子蒸馏(80、120、160 ℃)共鉴定出52种化学组分。 80 ℃轻组分段鉴定出15种,以杂环类为主,占总量的98.91%;其次为酯类,占总量的0.606%。 120 ℃轻组分段鉴定出26种,以杂环类为主,占总量的91.42%;其次为酮类、醇类和烃类,分别占总量的4.16%、2.87%和0.74%。 160 ℃轻组分段鉴定出26种,以醇类为主,占总量的67.97%;其次为杂环类,占总量的11.57%,烃类、醚类、酮类、酯类、醛类分别占总量的7.9%、4.09%、3.77%、2.80%、1.89%。 不同馏分段化合物种类和含量存在明显差异性,充分体现了分子蒸馏选择性富集的特点。 感官评吸表明,80 ℃轻组分和120 ℃轻组分按照质量比8:2调配后,香气质较好,香气量较足,口腔较舒适,有甜香显现,吸味较纯净,评吸结果较为理想。

关 键 词:分子蒸馏  废次烟末  致香成分  感官评吸  
收稿时间:2015-05-22

Separation of Aroma Constituents from Discarded Tobacco by Molecular Distillation and Its Application in Tobacco
YANG Yanqin,YUAN Kailong,XIA Chen,WU Jian,ZHOU Guojun,DUAN Taicheng,CHU Guohai,JIANG Jian,YIN Jie,LIU Jinli,SHI Chunyun,HU Anfu,LU Xinbo,TAO Feng.Separation of Aroma Constituents from Discarded Tobacco by Molecular Distillation and Its Application in Tobacco[J].Chinese Journal of Applied Chemistry,2015,32(12):1448-1454.
Authors:YANG Yanqin  YUAN Kailong  XIA Chen  WU Jian  ZHOU Guojun  DUAN Taicheng  CHU Guohai  JIANG Jian  YIN Jie  LIU Jinli  SHI Chunyun  HU Anfu  LU Xinbo  TAO Feng
Institution:Technology Center,China Tobacco Zhejiang Industrial CO.,LTD,Hangzhou 310024,China;Changchun Institute of Applied Chemistry,Chinese Academy of Sciences,Changchun 130022,China;Technology Center,Hangzhou Liqun Enviroment-protecting Paper CO.,LTD,Hangzhou 310018,China
Abstract:The discarded tobacco extracted by supercritical CO2 was separated by molecular distillation techniques and analyzed by GC-MS. Fifty-two kinds of compounds were identified in total. 15 kinds of compounds were identified by the 80 ℃ light fraction. Among them, heterocycles were dominant, accounting for 98.91% of the total, followed by esters(0.606%). Twenty-six kinds of compounds were identified by the 120 ℃ light fraction. The chemical classes were mainly made up of heterocycles(91.42%), with relatively small amounts of ketones(4.16%), alcohols(2.87%) and hydrocarbons(0.74%). There were 26 kinds of compounds identified by the 160 ℃ light fraction. Alcohols(67.97%) were the dominant chemicals, followed by heterocycles(11.57%), hydrocarbons(7.9%), ethers(4.09%), ketones(3.77%), esters(2.80%) and aldehydes(1.89%), respectively. There were obvious differences in the compound types and contents of different fractions, which reflected the selective enrichment feature of molecular distillation. The sensory evaluation of the mixture of the 80 ℃ and 120 ℃ light fraction with the mass ratio of 8:2 was better. The sample's aroma quantity and quality increased, the after taste got more comfortable. Meanwhile it presented sweet aroma and more pure smoke flavor.
Keywords:molecular distillation  discarded tobacco  aroma constituents  sensory evolution
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