摘要
为开发新的天然烟用香料,对羊栖菜进行了超临界CO2萃取,并对萃取物进行了GC/MS分析和卷烟加香试验。结果表明:①羊栖菜超临界萃取物中共鉴定出37种成分,主要有棕榈酸、肉豆蔻酸、硬脂酸、花生四烯酸、(E)-9-十八碳烯酸、亚油酸、芥子酸、11-十六碳烯酸及(Z,Z,Z)-9,12,15-十八碳三烯-1-醇等;②羊栖菜超临界萃取物具有明显减轻杂气,柔和烟香,增加烟气甜润度等效果。
In order to develop a new natural cigarette flavor, Sargassum fusiforme （Harv.） Setchel was extracted with super critical CO2. The extract was analyzed by GC/MS and applied in cigarette as a flavor. The results showed that： 1） 37 components in the extract were identified, which were mainly palmitic, myristic, stearic, arachidonic, （E）-9-octadecenoic, linoleic, erucic, （Z）-11-hexadecenoic acids, （Z, Z, Z） -9, 12, 15-octadecatrien- 1-ol, etc; 2） the offensive odor of cigarette smoke was obviously lowered, tobacco aroma was smoothed, and sweetness of cigarette smoke was increased by the addition of the extract.
出处
《烟草科技》
EI
CAS
北大核心
2008年第8期41-43,共3页
Tobacco Science & Technology
关键词
羊栖菜
超临界CO2萃取
GC/MS
卷烟
加香
Sargassum fusiforme
Super critical CO2 extraction
GC/MS
Cigarette
Flavoring
