摘要
采用响应面法优化了超临界CO2萃取烟末挥发性风味物质的工艺,探讨萃取压力、萃取温度和萃取时间对风味物质萃取纯度的影响,结合回归模型的数学分析得最佳工艺修正参数为:萃取温度55.6℃、萃取压力22.7MPa、萃取时间1.2h,在此条件下,烟末挥发性风味物质的萃取纯度为23.66mg/kg。GC-MS分析表明萃取物中共鉴定出57种风味物质,种类最丰富的化合物有酮类20种、醇类10种、醛类7种和酯类4种,相对含量分别是17.00%、50.39%、2.19%和1.79%。经感官评价表明,超临界CO2萃取烟末产物应用于卷烟中能提升香气,使香气丰满舒适,同时具有降低刺激性和减少杂气的作用。
Response surface methodology（RSM） was employed to optimize the supercritical C02 extraction （SFE- CO2） conditions for flavor components from tobacco powder and the optimal conditions were concluded as follows：extraction temperature 55.6℃, extraction pressure 22.7MPa and extraction time 1.2h. The content of extracted flavor components was 23.66mg/kg under these optimal extraction conditions. 57 kinds of flavor compounds were identified by GC-MS analysis.It was found that the ketones,alcohols,aldehydes and esters were abundant among the identified compounds, the numbers of which were 20,10,7 and 4, respectively and the relative contents of the components were 17.00%, 50.39%, 2.19% and 1.79%, respectively. The evaluation results of smoking showed that the products extracted by SFE-CO2 could be applied to tobacco, and the aromas in obtained tebacco were enhanced and became enriched and comfortable;moreover,the stimulation and mixed gas were declined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第21期241-246,共6页
Science and Technology of Food Industry
基金
广东中烟工业有限责任公司科技项目(05XM-QK[2010]013)
