气相色谱-质谱联用分析高温酸处理对烟末风味物质的影响

Influences of Acid Treatment at High Temperature on Flavor Compounds in Tobacco Powder by GC-MS Analysis

摘要:

以烟末为原料，制备了高温水解和高温酸水解处理的两种抽提物，采用同时蒸馏萃取-气相色谱-质谱联用（SDE-GC-MS）对比分析了两种处理方式的风味物质，结果表明：经高温酸处理后化合物种类增加，其中酮类、酯类种类相同，相对含量减少；醛类种类增加，相对含量减少；醇类种类减少，相对含量增加；且产生的3-甲基戊酸、2-甲基丁酸是香料烟中的重要成分，1-羟乙基-4-甲基哌嗪、5,8-二甲基苯并吡嗪及2-甲基-5-乙基呋喃有极高的香气强度。经感官评吸表明，高温酸水解后得到的抽提物香气提升，刺激性降低，余味变舒适。

Abstract:

Two kinds of extracts from tobacco powder treated with methods of high temperature and high temperature acid hydrolysis were prepared and analyzed by using simultaneous distillation extraction/gas chromatography-mass spectrometry. The varieties and contents of flavor substances in tobacco powder treated with the two methods were compared. The results showed that the total number of flavor compounds from tobacco processed with high temperature acid hydrolysis increased compared with that processed with high temperature hydrolysis. Ketones and esters kept the same number with that processed with high temperature hydrolysis, and the relative contents decreased. The amount of aldehydes increased, but the content of aldehydes decreased. The amount of alcohols reduced, but the relative content increased. The 3-methylpentanoic acid and 2-methyl butyric acid produced from tobacco treated with high temperature acid hydrolysis were important components of the smoke spice, and 1-hydroxyethyl-4-methyl-piperazine,5, 8-dimethyl quinoxaline and 2-methyl-5-ethyl furan were of extremely high aroma intensity. The evaluation of smoking showed that the aromas increased, the stimulion declined, and the aftertaste becomes comfortable after high temperature acid hydrolysis.