采用热裂解-气相色谱/质谱(PY-GC/MS)联用技术研究了乙酸芳樟酯在350℃及900℃下的热裂解行为.结果表明:(1)不同的裂解温度直接影响生成产物的类型和相对含量;(2)乙酸芳樟酯可裂解生成41种物质,在350℃及900℃下,约有29.6％和41.3％的乙酸芳樟酯发生了热裂解;(3)随着裂解温度的升高,形成的危害性芳香烃类化合物(甲苯、对甲苯等)的相对含量有增加.根据乙酸芳樟酯裂解产物的种类和相对含量的变化,对其裂解产物的形成机理进行了探讨.

采用分子蒸馏技术对茉莉净油进行纯化分离获得轻组分Ⅰ和Ⅱ.采用气相色谱-质谱(GC-MS)法分析茉莉净油及其分子蒸馏各馏分的主要成分,共鉴定出66种挥发性致香成分.轻组分Ⅰ具有清新的茉莉花香,微有果香;轻组分Ⅱ有茉莉样的特征香气,但主要表现为果香香韵.两种组分在加热空白卷烟中具有各自独特的应用效果.

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％.

采用GC-MS法分析紫罗兰叶净油化学成分,共鉴定出45种化合物,其中 α-亚麻酸含量最高,相对质量分数达到46.402％,其次为棕榈酸,相对质量分数为14.693％.高级脂肪酸类物质相对质量分数之和达79.403％.另外,高级脂肪酸酯类物质的含量也较高,相对质量分数之和达17.84％.其余物质总计占到1.947％.紫罗兰叶净油卷烟加香的评吸结果显示,其可以明显增加青香、花香、甜香和膏香,赋予卷烟清香型风格特征,对提升烟气浓度和烟香丰富性,降低刺激、杂气,提高感官舒适度等效果显著.

[Objective]Process conditions of ultrasonic-assisted extraction for absolute from Elsholtzia rugulosa Hemsl.were optimized and its application effects in cigarette were analyzed to provide technical reference for further ap-plication of E.rugulosa in cigarettes.[Method]With E.rugulosa as raw materials,ultrasonic-assisted ethanol extraction conditions were optimized by single factor test and orthogonal experiment.Component analysis was also conducted.After E. rugulosa absolute was added into cigarettes,the optimal adding amount was determined through sensory evaluation.[Result]The optimal conditions for ultrasonic-assisted extraction of E. rugulosa absolute were as follows: extracting at 50℃for 40 min with a solid-liquid ratio of 1:9 under an ultrasonic power of 500 W.The order of influencing factors was:extraction temperature>ultrasonic power>solid-liquid ratio>extraction time. Identified by gas chromatograph-mass spec-trometer(GC/MS),40 components were identified from E.rugulosa absolute,such as dehydroelsholtzia ketone(28.641%), 3,3-dimethylacrylic acid(9.080%),5-methyl-2-acetylfuran(4.790%),linalool(4.224%),3-methyl-2(5H)-furanone(3.642%), linalool oxide(3.079%),elsholtzia ketone(1.436%),neophytadiene(1.031%),etc.The result showed that the optimum amount of E.rugulosa absolute in cigarette was 3 mg/kg,which could enrich and coordinate the cigarette aroma,improve aroma quality and taste,make the smoke soft and fine,reduce the irritating sense and remove impurities.[Conclusion]E.rugulosa absolute extracted by optimized ultrasonic-assisted method can improve smoking quality of cigarette.Hence it is available for flavoring and quality improvement of cigarette.

乙酸丁香酚酯含量的高低是衡量丁香花蕾油品质的重要参考指标.采用分子蒸馏技术对丁香花蕾油进行纯化,得到乙酸丁香酚酯含量更高的产品.采用单因素试验确定蒸馏温度、进料速度、蒸馏压力及刮膜转速的操作范围,并用正交试验法优化分子蒸馏技术纯化丁香花蕾油的最佳工艺参数.得到的优化工艺参数为:蒸馏温度95℃、进料速度500 g/h、蒸馏压力100 Pa及刮膜转速400 r/min,在此工艺条件下,产品中乙酸丁香酚酯的质量分数由9.13％提高到49.23％,得油率为5.6％.该工艺稳定、可行,易于实现工业化生产.

The clove bud oil was purified and separated by molecular distillation in this study. The yields of distillateⅠ, distillateⅡ and residueⅡ were 8.4%, 77.9% and 5.8%, respectively. Their main components were identified by GC - MS with peak area normalization. It was found that the total relative percents ofβ- caryophyllene, eugenol and eugenol acetate in all products were all over 90%. The products have their own unique aroma characteristics. The results provided guidance for creating and developingflavors and fragrances.