新型山楂香料的定量分析及在卷烟中的应用-烟草科技.PDF

/ Tobacco Science Technology/Tobacco Chemistry 20039 ( 194 ) 新型山楂香料的定量分析 及在卷烟中的应用 , , , , (郑州轻工业学院,郑州市东风路5 号450002) :山楂;香料;酶制剂;同时蒸馏萃取;香味成分;气相色 法 :为了克服传统山楂香料的缺陷,以山楂果为原料,通过酶发酵法制备了新型山楂香料。采用 同时蒸馏萃取和气相色 法对新型和传统山楂香料挥发性香味成分进行了定量分析比较。共测定31 种香味成分。结果显示:与传统山楂香料相比,①新型山楂香料中独有 10 种香味成分:苯乙醇、乙酸乙 酯、异戊醇、2-乙酰基呋喃、γ- 丁内酯、乙酸异戊酯和 丁二酸二乙酯等, 这是在发酵过程产生的新香味 成分;②乙酸、乳酸乙酯、异戊酸、糠醇、己酸和庚酸等6种香味成分在新型山楂香料中的含量明显增加。 这些香味化合物对该山楂香料的香气均有较大的贡献,使得新型山楂香料的香韵丰富;③叶醇和 丁香酚 等15 种香味成分在这2种香料中的含量基本相同, 这些香味成分构成了山楂特有香韵;④新型山楂香 料的主要香味成分为:β-苯乙醇(199.69μg/g)、叶醇(57.68μg/g)、异戊醇(35.36μg/g)、 丁二酸二乙酯 (21.99μg/g)、3-戊烯酮(21.45μg/g)、十六酸乙酯(18.71μg/g)等。进行了评香和卷烟加香试验。结果 表明:①新型山楂香料既保持了浓郁的山楂特征香气又增加了酿香、果香, 风格典型;②新型山楂香料能 有效去除杂气, 改善和修饰卷烟香气,使烟气柔和,具有明显改进烟气质量的作用。 :TS264.3　:A　:1002-0861(2003)09-0023-06 Quantitative Analysis of New Hawthorn Perfume and its Application in Cigarette Flavoring ZHA G JU -SO G, JIA CHU -XIAO, MAO DUO-BI , ZHA G WE -YE,and LI XIA G-ZHOU Zhengzhou Institute of Light Industry, Zhengzhou 450002, China Keywords:Hawthorn;Enzyme product;Simultaneous distillation and extraction;Flavor compounds;Quantitative analysis Abstract:A new perfumewas produced by enzyme fermentation of hawthorn fruits to avoid the shortcomingsof con- ventional hawthorn flavor.The aroma compounds in the new perfumewere analyzed by simultaneous distillation and extraction and capillary gas chromatography.31 constituents in the new perfume were determined.By comparison with conventional hawthorn flavor, the new product featured 1)ten specific aroma constituents, such as β- phenylethyl alcohol, ethyl acetate, isoamyl alcohol, 2-acetylfuran, γ-butyrolactone, isoamyl acetate and diethyl succinate, produced in theprocess of fermentation;2)higher contents of six aroma constituents (acetic acid, ethyl