中国烟草学报2018，Vol.24Issue(2)：8-17,10.DOI:10.16472/j.chinatobacco.2017.152
杏子酸味烟用香料靶向组分的确定及制备工艺优化
Determination of targeted components in sour apricot taste tobacco fl avor and optimization of its preparation technology
摘要
Abstract
In order to develop natural sour taste tobacco flavors to improve sensory comfort of cigarette, targeted components in apricot extracts was determined by methods of gel permeation chromatography (GPC) separation, cigarette sensory evaluation and gas chromatography-mass spectrometry (GC/MS). Preparation process of apricot sour taste tobacco fl avor was optimized by using contents of the targeted components as index. Results showed that: 1) The targeted components were sour taste fractions, mainly composed of seven organic acids, including malic acid, citric acid, lactic acid, succinic acid, fumaric acid, glyceric acid and glycolic acid. 2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1:5, extraction temperature 75℃ and extraction time 2h. The optimized process parameters of membrane separation were ultrafi ltration membrane with molecular weight cut off 8kD and dry matter content of apricot extract 2% (mass fraction). 3) Compared with commercially available apricot extract and crude extract, the content of seven organic acids in apricot taste tobacco fl avor was the highest, which was the best for improving the sensory comfort of cigarette.关键词
酸味烟用香料/杏子提取物/卷烟/感官作用评价/气质联用(GC/MS)/感官舒适性Key words
sour taste tobacco fl avor/apricot extract/cigarette/sensory evaluation/GC/MS/sensory comfortability引用本文复制引用
张文娟,于建春,张国臣,王宏伟,陈芝飞,徐秀娟,屈展,蔡莉莉,徐海伟,洪广峰..杏子酸味烟用香料靶向组分的确定及制备工艺优化[J].中国烟草学报,2018,24(2):8-17,10.基金项目
国家烟草专卖局增香保润重大专项项目"凸显'醇香'风格的天然植物靶向提取技术研究"(110201301029) （110201301029）
