选取云南云龙相同年份、部位和等级的红花大金元和K326 烤烟烟叶,在相同工艺条件下通过超临界CO2 萃取技术制备烟草净油,采用气相色谱-质谱联用法和卷烟感官评价方法分析比较两种烟草净油致香成分及感官品质差异.结果表明:两种烟草净油中鉴定出共有成分47 种,相对含量最高的3 种依次为烟碱、西柏三烯二醇和新植二烯,K326 烟草净油中15 种高级脂肪酸及酯类化合物相对含量均较高;红花大金元中叶绿素降解产物、胡萝卜素降解产物和西柏烷类降解产物等10 种致香成分的相对含量较高,K326 烟草净油中苯丙氨酸类降解产物和棕色化反应产物共7 种致香成分相对含量较高;两种烟草净油香气特征均以干草香和清甜香为主,并带有果香和青香,区别为红花大金元烟草净油表现出木香和醇甜香,而K326 烟草净油则表现出烘烤香、焦甜香及蜜甜香,红花大金元烟草净油在烟草本香及整体香气质方面均优于 K326 烟草净油.

采用水蒸气蒸馏法从广西肉桂的皮、枝和叶提取精油,对比分析成分,计算三种桂油的GC-MS谱图相似度,并进行香气及应用评价.结果显示:①三种桂油的得率分别为1.47％、0.80％和0.38％;②三种桂油主要成分均为反式肉桂醛,相对含量分别为82.84％、89.55％、65.49％;③桂皮油与桂枝油相似度最高(90.57％),桂枝油与桂叶油相似度最低(73.20％);④三种桂油嗅香及卷烟应用效果各有不同,应根据实际需求选择.

利用微波萃取技术,通过L9(34)正交试验设计优化工艺参数.结果表明,以85％乙醇为溶剂、提取温度55℃,微波功率150 W,每次提取15 min,提取2次,固液比1:7,提取率达26.84％.GC-MS分析表明五指山红茶提取物的挥发性成分有40种,这些成分具有不同香韵,赋予五指山红茶提取物丰富、纯正的蜜甜茶香.

为了更好地保留大蒜油的新鲜风味和有效成分,利用低温-微波提取技术,在配合添加干蒜粉下,于单因素试验的基础上,运用L9(34)正交试验设计研究了微波时间、微波功率、提取温度、固液比4个因素对大蒜油中硫含量的影响,获取新鲜大蒜油的微波提取最佳工艺参数.结果表明:当以辛癸酸甘油酯作溶剂、微波时间4 min、微波功率250 W、提取温度40℃、固液质量比1︰0.8时,获得的大蒜油中硫含量为质量分数0.4649％.

The chemical constituents of two kinds of clove bud oils obtained by supercritical CO2 extraction (SFE-CO2) and steam distillation were analyzed with GC - MS, their aroma and application in cigarettes were evaluated as well. Thirty - two and twenty - five components were identified in two oils, in which there were 12 common components. The aroma of oil obtained by SFE - CO2 was mainly spicy, fruity, and woody with slightly floral note, which formed its rich and strong aroma profile. While the aroma of oil obtained by steam distillation was mainly spicy and fruity, its aroma profile showed soft, clean and sweet tones. The appropriate amount of two kinds of oils in cigarette were 30 - 50 mg/kg. The SFE - CO2 obtained oil had the effect of enhancing and enriching smoking quality. Its unique aroma character made it showing a favorable effect in cigarette, so it could be used as a cigarette flavor according to practical requirements.

In order to compare the differences between aromatic components in cocoa powder and cocoa shell, and the differences between their application effects in cigarette, the roasted cocoa beans was prepared into tinctures, and their volatile aromatic components were identified by gas chromatography - mass spectrometry (GC - MS), and two kinds of tinctures were applied to cigarettes to compare their effects. Results showed that:①Thirty - eight and thirty - six kinds of aromatic components in the tinctures of cocoa and cocoa shell were identified respectively, including 29 kinds of same components, and the main components were obromine and caffeine. Nine kinds of unique components in cocoa tincture were identified, their aroma were milky, acid, roast and sweet; seven kinds of unique components in cocoa shell tincture were identified, their aroma were burnt, woody, nutty and roast;②The evaluation results showed that the best mass dosage of two tinctures in“coco palm” blank leaf were 0.3%. Cocoa powder tincture mainly provided cocoa characteristic aroma in cigarettes, while cocoa shell tincture mainly brought roast and nutty aroma. Therefore, two kinds of tinctures should be selected according to the requirements duringflavouring.

The method for determining the content of kaempferia-camphor in kaempferia essential oil by ultraviolet spectro-photometry was developed. The kaempferia-camphor was used as a standard substance and detected at its maximum absorption wavelength 309 nm,the linear standard curve was obtained with correlation coefficient of 0. 99991. This method was accurate,easy and economic with the average recovery of 99. 6%. It can be used for quantitative detection of target products.

以壳聚糖、三聚磷酸钠和海藻酸钠为壁材,油性物质为芯材,采用复凝聚技术制备微胶囊保润剂.结果表明:微胶囊保润剂的粒径为60 μm～200 μm,大部分呈规则球形,表面较圆整,为多核心颗粒微胶囊.温度大于200℃时微胶囊壁开始分解破裂释放芯材.与丙二醇相比,微胶囊保润剂具有更好的保润和防潮性能且感官评价效果较好.

The essential oils of clove bud from Indonesia,Madagascar,India and Vietnam were obtained by steam distillation, their extraction yields were 11 .07%,13.83%,13.32% and 12.04%,respectively.The main constituents of oils were ana-lyzed by GC-MS,the results showed that the total relative contents ofβ-caryophyllene,eugenol and eugenyl acetate in all vola-tile components of four oils were all over 90%,as 97.00% in Indonesia,93.74% in Madagascar,93.83% in India and 97.33% in Vietnam.Their odor profiles were compared and the cause of difference was discussed.

To prepare corn porous starch granule flavored with heat-sensitive mint oil microcapsule used for filter,the formu-lation and preparation technology were optimized,and its property was evaluated. The granule was prepared by extrusion-spheronization method,HPLC was used to determine release volatilization rate of mint oil,and HS-GC was used to determine mint oil encapsulation efficiency. The preparation processes of granule were optimized by single factor tests and orthogonal ex-periment methodL9(34). The optimized conditions were showed as follows(A3D3C1B2):mass ratio of corn porous starch to HPMC 200/1 ,orifice diameter 0.45 mm,screw speed 30 r/min,water dosage 25% . Under optimal conditions,the production rate of granule was (85.3±1)% ,release volatilization rate was (56.68±0.1)% ,comprehensive score was (68.14±1). Thermal analysis showed that the granule had a good release effect at low temperature,it was suitable for filter flavoring.

In this research,preparation process of mint oil nano-microemulsion was optimized by single factor test and orthogonal experiment.The optimized conditions were showed as follows: 30 ℃ constant temperature water bath,mint oil capacity 12%,emulsifier dosage 12%(T20 10%,P1570 2%),cosurfactants PG dosage 20%,PEG-400 dosage 5%,deionized water dosage 51%,shear emulsification speed 5 800 r/min.The physical and chemical characteristics of the microemulsion prepared were O/W microemulsion,particle size not more than 100 nm,relative density 1.0270,refractive index 1.3944,mint oil capacity(11.0±0.5)%,encapsulating rate 90% at 30 ℃,stable at 60 ℃.

浅谈我国烟草行业发展趋势,着重从中式低焦油卷烟加香加料的基础性研究、配方设计、新技术、新原料和应用情况五方面,综述低焦油卷烟加香加料技术的研究进展。

The aromatic components of honeysuckle was prepared by using water extraction method and macroporous resin column chromatography,and the optimal conditions of water extraction process were obtained by single factor experiment: ratio of solid to liquid 1 ∶ 9,extraction temperature 90 ℃,extraction2 times. There were 38 components were identified by GC / MS,the main components were linalool,methyl hexadecanoate,hexadecanoic acid ethyl ester,octadecanoic acid ethyl ester,8,11-octadecadienoic acid methyl ester,linoleic acid ethyl ester,methyl linolenate,linolenic acid ethyl ester,hexadecanoic acid,oleic acid,( Z,Z)-9,12-octadecadienoic acid,( Z,Z,Z)-9,12,15-octadecatrien-1-ol,etc. The 0. 05% aromatic components was added into cigerettes as a flavor. The results showed that it could enrich the smokey,enhance the notes of fresh aroma,reduce offensive odor and make the cigarette smoke soft.

In order to improve moisturizing properties of cigarette and hence sensory comfort,a humectant SLT was developed using a method of isolation and purification of natural active components and preparation of colloid.Effect of the SLT was evaluated by comparison with propylene glycol and glycerin.Moisturizing properties was evaluated by testing moisture content in cut tobacco.Results showed that moisture retention of the SLT was better than that of propylene glycol and glycerin.Sensory comfort of cigarette with SLT was also better than those with propylene glycol and glycerin with reduced dryness and stimulation.It proved that the SLT can be used as a new ideal humectant.