Influence of additive proportion of cut stem on the aroma components in mainstream cigarette smoke
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摘要:
在叶丝样品中掺配了5种不同比例的梗丝卷制成了卷烟样品,然后通过中心切割气质联用技术对卷烟样品主流烟气的粒相物中香味成分进行测定分析.分析结果表明:随着梗丝掺配比例的增加,样品卷烟的单支克重、抽吸口数、总粒相物含量和主流烟气粒相物中香味成分含量均逐渐减少.此外,粒相物中大部分香味成分的含量也都逐渐降低.而由于梗丝中木质素、纤维素、果胶等大分子含量高以及燃烧性好,使得叶丝中梗丝量掺配增加后,烟气中2-甲基吡嗪等美拉德反应产物、香兰素等木质素热解产物以及2,3-二甲基-2-环戊烯-1-酮等大分子热解产物含量也随之增加.这些研究结果表明梗丝掺配虽然可以有效实现降焦,但仍需要通过加香方式来弥补梗丝加入后香气不足的问题.
In this paper,five different proportions of cut stem added in cut leaf samples were used to make cigarettes.Afterwards,aroma components of particulate matter from mainstream smoke of these samples were investigated by heart-cut 2D-GC/MS strategy.These results showed that the cigarette weight,puff number,total particulate matter and aroma components from mainstream smoke decreased with the increase of additive proportion of cut stem in cut leaf samples.Most of the aroma component content from mainstream smoke also decreased.However,because cut stem has good combustion and high content of macromolecular substances such as lignin,cellulose and pectin,the contents of maillard reaction products such as 2-methyl pyrazine,the lignin pyrolysis products such as vanillin and the pyrolysis products of cellulose,pectin and other macromolecular substance such as 2,3-dimethyl-2-cyclopenten-1-one were increased.These results indicated that the addition of cut stem would significantly reduce the tar in cigarettes,but it was essential to add incense or other substances in the tobacco leaf blend to make up the lack of aroma components.
作者:
黄志 陶立奇 沙云菲 石硕 吴达 刘百战
Huang Zhi;Tao Liqi;Sha Yunfei;Shi Shuo;Wu Da;Liu Baizhan(Shanghai Tobacco Group Co.,LTD,Shanghai 20082,China;School of Chemical Science and Engineering,Tongji University,Shanghai 200082,China)
机构地区:
上海烟草集团有限责任公司 同济大学化学科学与工程学院
出处:
《betway官方app 学报：自然科学版》 CAS 北大核心 2019年第2期55-60,共6页
基金:
国家自然科学基金(21706156)
关键词:
主流烟气 粒相物 香味成分 卷烟 梗丝
mainstream smoke particulate matter aroma components cigarette cut stem
分类号:
O657.63 [理学—分析化学]
