烟草科技2025，Vol.58Issue(3)：22-31,10.
烟草中赖氨酸苯并吖啶的分离鉴定及风味效应
Isolation and identification of lysine benzacridine in tobacco and its flavor effect
摘要
Abstract
To effectively extend the research on the flavor effects of non-volatile components in tobacco and cigarette smoke,lysine benzacridine,which is produced by the reaction of chlorogenic acid and lysine,was selected as the subject of study and its preparation,purification and analytical methods were optimized.Lysine benzacridine in tobacco was isolated and identified.Its influence on the sensory quality of cigarettes and its flavor effects under heating conditions were studied.The results showed that:1)The optimized preparation conditions for lysine benzacridine were a molar ratio of chlorogenic acid to lysine of 2∶1,with the presence of oxygen,and a reaction time of 48 hours.After secondary purification,the number of isomers and impurities was significantly reduced and endogenous lysine benzacridine was found in tobacco samples.2)Lysine benzacridine not only effectively improved the sensory quality of cigarettes,but also significantly influenced the aroma note of tobacco smoke.3)The peak temperature corresponding to the differential thermogravimetric analysis(DTG)of lysine benzacridine was 456℃,indicating a good thermal stability.4)Under pyrolysis conditions at 800℃,the pyrolysats of lysine benzacridine amounted to 94 detected chemicals,among which the proportions of phenolic and nitrogen-containing compounds decreased significantly,while the variety and proportions of aroma components were higher than those of chlorogenic acid and lysine.关键词
烟草/苯并吖啶/液相色谱-质谱联用/风味效应/热裂解Key words
Tobacco/Benzacridine/Liquid chromatography-mass spectrometry/Flavor effect/Pyrolysis分类
轻工业引用本文复制引用
赵颐翔,郭亚龙,王丁众,徐秀娟,赵佳明,崔凯,宗永立,杨春强..烟草中赖氨酸苯并吖啶的分离鉴定及风味效应[J].烟草科技,2025,58(3):22-31,10.基金项目
国家烟草专卖局创新平台科研活动稳定支持专项"烟草内源绿原酸-氨基酸反应产物分离与鉴定"(402024AWRC02). （402024AWRC02）
