摘要
为了解烟丝气流干燥过程中工艺参数的变化对烟丝糖苷类致香成分的影响,采用同时蒸馏萃取和GC/MS法分析了烟丝中的糖苷类致香成分,并进行了感官品质评吸。结果表明:①糖苷类致香成分总量与超级回潮机出口烟丝含水率及干燥机混合风温度呈负相关性;②改变气体流量,对糖苷类致香成分总量没有显著影响;③卷烟感官品质香气项得分随着糖苷类致香成分总量的增大而提高。因此,在实际生产中,可有针对性地调节气流干燥过程中的工艺参数,尽可能多地保留烟丝中的糖苷类致香成分,优化卷烟香气品质的设计要求。
In order to understand the effects of processing parameter variables on glycosidic aroma components in cut tobacco during air drying, the glycosidic aroma components were analyzed by simultaneous distillation and extraction （SDE） and the gas chromatography mass spectrum （GC/MS） , and the sensory quality of cut tobacco was also evaluated in this experiment. The results showed that the total content of glycosidic aroma components were negatively related to the moisture content and blended winds temperature in super Conditioner outlet, the changing process gas flow had no remarkable influence on the total content of glycosidic aroma components, the aroma score increased with the increase of the total content of glycosidic aroma components. In the actual production, we can contrapuntally regulate the air drying process parameters to retain glycosidic aroma components as far as possible and optimize design requirements of cigarette aroma quality.
出处
《农产品加工（下）》
2010年第7期44-47,共4页
Farm Products Processing
基金
吉林烟草工业有限责任公司科技攻关项目(JY2006012)
关键词
烟丝
气流干燥
糖苷类致香成分
cut tobacco
air drying
glycosidic aroma component
