摘要
为研究微波烘丝前后烟丝中主要中性香味成分的变化规律,在不同时间、不同微波输出功率条件下,对微波烘丝前后的烟样进行取样,采用同时蒸馏萃取法和毛细管气相色谱法,对烟样中的异佛尔酮、氧化异佛尔酮、茄酮等19种主要中性香味成分进行了分离、定性和定量。实验结果表明,随微波烘丝时间的延长,各类物质的总含量与对照相比呈降低趋势;当烘丝时间超过4min后,19种主要中性香味成分的含量都同时出现了回升现象,但仍低于对照;随微波输出功率的增加,6-甲基-5-庚烯-2-酮、异佛尔酮、氧化异佛尔酮、香叶基丙酮、β-紫罗兰酮等5种物质的含量变化不大,而茄酮、β-大马酮、β-二氢大马酮、巨豆三烯酮等4种物质的含量波动较大,总比各类物质的总含量均有所下降。
In order to investigate the changes of main neutral aroma components in cut tobacco before and after microwave drying, the cut tobacco was dried by microwave at different output powers and durations, sampled and extracted with SDE. 19 major neutral aroma components in the resultant extracts, including isophorone, ketoisophorone, solanone, and ect, were analyzed with GC. The results showed that： 1） the aroma components in cut tobacco decreased in the first four minutes, and then increased, but were still lower than the control; 2） the total amount of these components reduced to a certain extent as the power of microwave increased, among them, the contents of solanone, β- damascenone, β- damascone and megastigmatrienone fluctuated relatively greatly, while 6 - methyl - 5 - hepten - 2 - one, isophorone, keto-isophorone, geranyl acetone and beta-ionone changed a little
出处
《烟草科技》
EI
CAS
北大核心
2006年第2期13-17,共5页
Tobacco Science & Technology
