摘要
[目的]了解不同烘丝方式对烟丝外加香料持留率的影响。[方法]将10种外加香料加入到烟丝中,分别经薄板烘丝与HXD烘丝后,进行同时蒸馏萃取,并用气相色谱仪与气质联用仪测定外加香料的持留率。[结果]薄板烘丝与HXD烘丝后的外加香料持留率相差不大,可能与所用香料沸点均在128℃以上有关。[结论]薄板烘丝后的外加香料持留率比HXD烘丝后的要高一些。
[Objective] To observe the effect of different drying methods on the hold ratio of some flavors added into cut tobacco.[Method] 10 flavors were added into cut tobacco,which was dried on the sheet metal and HXD,and then distillation extracted,GC and GC/MS was adopted to determine the hold ratios in cut tobacco.[Result] The effects of sheet metal drying and HXD drying on the hold ratios of flavors added into cut tobacco were not significantly different.[Conclusions] The hold ratios of cut tobacco dried by HXD were slightly lower than those dried on sheet metal.
出处
《安徽农业科学》
CAS
2012年第6期3544-3545,3547,共3页
Journal of Anhui Agricultural Sciences
关键词
烟丝
醛酮类外加香料
薄板烘丝
HXD烘丝
持留率
Cut tobacco
Aldehyde and ketone flavors
Sheet metal drying
HXD drying
Hold ratios
