湖北农业科学 ›› 2018, Vol. 57 ›› Issue (5): 103-106.doi: 10.14088/j.cnki.issn0439-8114.2018.05.025

• 检测分析 • 上一篇    下一篇

不同产地菊苣浸膏挥发性成分对比分析及其在卷烟中的应用

周静媛, 徐世涛, 姚响, 刘劲芸, 吴恒, 杜超, 郭生云, 韩智强, 王夸平   

  1. 云南中烟新材料科技有限公司,昆明 650106
  • 收稿日期:2017-10-30 出版日期:2018-03-10 发布日期:2020-04-01
  • 通讯作者: 王夸平(1983-),男,云南昆明人,工程师,硕士,主要从事香料植物种植研究与推广工作,(电话)15987184979(电子信箱)wangkuaping21@126.com。
  • 作者简介:周静媛(1992-),女,云南丽江人,助理农艺师,硕士,主要从事香料植物种植研究与推广工作,(电话)18088296527(电子信箱)15501017365@163.com。
  • 基金资助:
    云南省科学技术厅项目(2014BB013)

The Volatile Constituents Analysis and Comparison of Chicory Concrete from Three Habitats and Its Application in Cigarettes

ZHOU Jing-yuan, XU Shi-tao, YAO Xiang, LIU Jing-yun, WU Heng, DU Chao, GUO Sheng-yun, HAN Zhi-qiang, WANG Kua-ping   

  1. Yunnan Industrial Tobacco Hi-Tech Material Co., Ltd.,Kunming 650106,China
  • Received:2017-10-30 Online:2018-03-10 Published:2020-04-01

摘要: 采用溶剂提取法制备得到菊苣(Cichorium Intybus L.)浸膏A(禄劝)、B(石林)和C(西宁),用GC-MS联用技术分别鉴定出29、36、26种化学成分。3个产地菊苣浸膏的主要成分为棕榈酸、亚油酸、亚油酸乙酯、棕榈酸乙酯、亚麻酸乙酯、2-乙酰基呋喃等。结果表明,浸膏B的挥发性成分种类丰富性较好且各致香成分含量分布均匀,浸膏A、C的致香成分较为单一,主要为棕榈酸和亚油酸。卷烟加香试验表明,菊苣浸膏具有提升烟气浓度和丰富性、谐调烟香、掩盖杂气、改善余味的功效,总体表现为B>A>C,添加比例以0.10%最佳。

关键词: 菊苣(Cichorium Intybus L.), 挥发性成分, 气相色谱-质谱法, 卷烟加香

Abstract: Chicory concrete from three different habitats were isolated by solvent extraction,and 29,36 and 26 components were determined by gas chromatography-mass spectrum(GC-MS). The relative content of each peak was detected by the normalization method of peak area,palmitic acid,linoleic acid,ethyl linoleate,ethyl palmitate,ethyl linolenate and 2-acetylfuran are main components of this three concrete. The results showed that the volatile components of B was the most abundant,and the content distribution was uniform,concrete A and C has less content and mainly occupied by palmitic acid and linoleic acid.Flavouring test showed that these chicory concrete could improve cigarette flavour obviously and make cigarette flavour harmonious,plentiful,mellow and mild. The overall effect was B>A>C and 0.10% additive proportion was the best.

Key words: chicory(Cichorium Intybus L.), volatile components, gas chromatography-mass spectrometry, cigarette flavoring

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