烟草科技Issue(10)：5-11,7.
基于标志物含量的变化表征卷烟制丝加香均匀性
Characterizing Flavoring Uniformity in Tobacco Primary Processing Based on Change of Marker Content
摘要
Abstract
For characterizing the flavoring uniformity in tobacco primary processing, a marker was screened by comparing the determined results of aromatic components in tobacco flavor samples with the volatile and semi - volatile aromatic components in cut tobacco before and after flavoring. The marker was quantitatively detected, and the influences of specimen size, sampling frequency and sampling interval on the content of marker were studied. The result showed that: 1 ) sclareolide ( SER) was selected as a preferable marker, and a method for SER analysis was established, whose repeatability and average recovery were 3.63% and 95.95% -106.45% , respectively; 2) statistics analysis showed that the better sampling parameters were; sample size 30 g, 30 samplings at an interval of 60 s; 3 ) the flavoring uniformity coefficients at the output ends of . Flavoring cylinder, cut tobacco storing room and cigarette maker were 90. 05% , 91. 55% and 92. 42% , respectively, which indicated that after flavoring, the distribution of flavor in cut tobacco was more uniform.关键词
卷烟制丝/加香/均匀性/标志物/取样条件Key words
Tobacco primary processing/ Flavoring/ Uniformity/ Marker/ Sampling condition分类
轻工纺织引用本文复制引用
廖惠云,张映,熊晓敏,庄亚东,万敏,郝喜良..基于标志物含量的变化表征卷烟制丝加香均匀性[J].烟草科技,2011,(10):5-11,7.基金项目
江苏中烟工业有限责任公司科技项目"卷烟制丝关键工序中均匀性问题的应用研究"(2008-08). （2008-08）
