为快速准确地对仓储烟叶中的曲霉菌含量进行测定,通过对几种曲霉菌的 ITS区基因序列比对找出曲霉菌属遗传保守序列,以此为靶序列设计特异性引物及 Taqman探针,构建烟曲霉基因序列重组质粒为阳性标准品,并绘制标准曲线,建立了烟叶中曲霉菌含量荧光定量PCR检测方法并验证该方法具有较好的特异性、灵敏度及重复性.利用此方法对模拟霉变烟叶进行跟踪检测,结果表明:当烟叶中曲霉菌基因拷贝数在109～1011 copies·g-1 之间时,烟叶处于临近霉变的状态;大于 1011 copies·g-1 时烟叶为霉变状态;小于109 copies·g-1 时烟叶则为未霉变状态.该研究以期为仓储烟叶的霉变情况监控提供了一种更为高效灵敏的检测方法.

目的 研究栝楼不同部位(瓜蒌皮、瓜蒌子、天花粉)对卷烟烟气总粒相物(Total particulate matter,TPM)诱导的人支气管上皮细胞(BEAS-2B)增殖以及白细胞介素6(IL-6)、白细胞介素8(IL-8)、肿瘤坏死因子α(TNF-α)表达的影响.方法 采用TPM 诱导BEAS-2B 建立细胞损伤模型.实验分为空白对照组、模型组(10 μg·mL-1TPM)、红霉素组(阳性对照,10 μg·mL-1 TPM+5 μg·mL-1红霉素)及瓜蒌皮、瓜蒌子、天花粉不同浓度给药组[10μg·mL-1TPM+400、800、1 200 ng·mL-1瓜蒌皮/瓜蒌子/天花粉(正丁醇提取物)].药物作用24 h后,采用MTT法检测细胞增殖情况;采用实时荧光定量PCR法检测细胞IL-6、IL-8、TNF-α mRNA的表达;采用ELISA法检测细胞上清液中IL-6、IL-8和TNF-α的含量.结果 与空白对照组比较,模型组的BEAS-2B细胞增殖受到明显抑制(P＜0.01),细胞上清液中IL-6、IL-8和TNF-α含量明显升高(P＜0.01),细胞IL-6、IL-8、TNF-α mRNA表达明显上调(P＜0.01).与模型组比较,不同浓度组的瓜蒌皮、瓜蒌子、天花粉均可以促进BEAS-2B细胞的增殖(P＜0.05,P＜0.01);400、800、1 200 ng·mL-1瓜蒌皮组的细胞上清液中的IL-6、TNF-α含量及mRNA表达明显下调(P＜0.01),800、1 200 ng·mL-1瓜蒌皮组的细胞上清液中的IL-8含量及mRNA表达明显下调(P＜0.01);400、800、1 200 ng·mL-1瓜蒌子组的细胞上清液中的IL-8、TNF-α含量及mRNA表达明显下调(P＜0.01);400、800、1 200ng·mL-1天花粉组的细胞上清液中的IL-6、TNF-α含量及mRNA 表达明显下调(P＜0.05,P＜0.01).结论 栝楼不同部位(瓜蒌皮、瓜蒌子和天花粉)正丁醇提取物可能通过促进BEAS-2B细胞增殖,抑制TNF-α、IL-6、IL-8等炎症因子表达,从而发挥其抗炎作用.

为降低卷烟主流烟气温度对口腔的刺激,提高消费者卷烟抽吸舒适性,采用热电偶测量了卷烟燃吸过程中滤嘴出口端温度,研究了不同滤嘴设计降低卷烟主流烟气温度的效果.结果表明:①卷烟滤嘴具有降低主流烟气温度、减少人体口腔温度刺激感的效果.②增加滤嘴压降、缩短滤嘴长度、提高滤嘴通风率,可降低主流烟气温度;其中又以提高滤嘴通风率的效果最为显著.③不同结构滤嘴的降温效果存在明显差异,活性炭组合滤嘴>沟槽滤嘴>活性炭复合滤嘴>醋纤丝束滤嘴>中空滤嘴;其中,活性炭组合滤嘴和沟槽滤嘴可有效降低烟气的口腔温度刺激感,提高卷烟抽吸的舒适性.

为探究不同滤嘴设计的卷烟爆珠单体香料成分的释放行为,分析了爆珠添加位置和滤嘴打孔情况对40种代表性单体香料成分在卷烟主流烟气中的迁移率和逐口释放量的影响.结果表明:①在迁移率方面,爆珠添加位置和滤嘴打孔情况对香味成分的释放影响显著.单体香料成分的迁移率爆珠位置在6 mm(距嘴端)处时大于18 mm处,不打孔滤嘴大于打孔滤嘴.对醇类、酮类和酯类中属于同系物的单体香料成分来说,同一成分爆珠添加位置在6 mm处情况下的迁移率与在18 mm处迁移率的比值随分子质量数的变化趋势不同;同一成分在不打孔滤嘴情况下的迁移率与打孔滤嘴迁移率的比值随分子质量数的变化趋势一致,且随分子质量数的增加而减小.②在单体香料成分逐口释放量及单位TPM逐口释放量方面,爆珠添加于6 mm处时均大于18 mm处;不打孔滤嘴单体香料成分逐口释放量大于打孔滤嘴,而打孔滤嘴单位TPM逐口释放量大于不打孔滤嘴.③沸点较低的香味成分,如己酸乙酯、庚酸乙酯、2-庚酮、2-辛酮和正戊醇等,在逐口抽吸至第4口和第5口时的释放量增幅较明显.

为对烟草的最优势霉菌种类进行更具时效性的监控,本文首次提出一种霉菌酵母测试片结合NIR技术快速鉴别霉变烟叶上最优势霉菌种类的方法.将霉变烟叶上的霉菌用生理盐水稀释成不同梯度,并将稀释液制备成含菌测试片.应用NIR技术对培养后的含菌测试片进行光谱采集,获得具有不同种类最优势霉菌特征信息的近红外光谱数据.利用离散小波变换对光谱进行预处理,探究基于不同的小波基函数和小波分解层数的光谱预处理效果,运用随机森林算法构建不同最优势霉菌种类的鉴别模型.训练集识别正确率达98.25％,测试集预测正确率达99.30％,模型分类性能良好,能够用于识别常见的烟草最优势霉菌种类.本方法操作步骤简单,检测速度快,预测准确率高,为特定环境微生物种属鉴定提供了新的思路.

利用高效液相色谱-二极管阵列检测器(HPLC-DAD),建立了同时分析烟草中新绿原酸、绿原酸、隐绿原酸、东莨菪苷、咖啡酸、七叶亭、对香豆酸、阿魏酸、莨菪亭、7-羟基香豆素、芦丁、槲皮苷、山奈酚-3-0-芸香糖苷和槲皮素14种多酚化合物的方法.称取0.02 g烟末,加入5 mL 50％甲醇,超声萃取30 min,取上清液过水相滤膜后,采用Agilent SB-C18柱(3.0 mm x 150 mm,1.8|xm)进行分离,以0.05 mol/L磷酸二氢钾水溶液和甲醇为流动相,采用分段式检测,获得14种多酚类化合物在各自最佳检测波长下的信号,实现了良好分离.结果表明,14种多酚类化合物的色谱峰面积与其质量浓度呈良好的线性关系,相关系数r2>0.999 7,检出限为0.01-0.15p.g/mL,定量下限为0.03-0.50 μg/mL,日内相对标准偏差(RSD)为0.70％～3.6％,日间RSD为4.0％-6.4％,加标回收率为95.2％～109％.该方法具有良好的灵敏度、精密度和回收率,适合于烟草样品中多种多酚类化合物的同时测定.

通过喷洒适量的甲酸溶液对烟叶进行处理,使叶片中的淀粉和蛋白质发生水解反应,从而起到有效降低淀粉和蛋白质含量的作用.50℃下,利用5％～10％的甲酸—水溶液以0.2 mL/g的喷淋量处理样品,烟叶的外观质量和微观结构无明显变化,仍具有良好的加工性能.FTIR红外光谱分析显示,甲酸处理后烟叶中的淀粉和蛋白质的特征官能团峰强度明显减弱,说明烟叶中的淀粉和蛋白质能被甲酸有效降解,且降解率与甲酸浓度呈正相关.淀粉和蛋白质的水解产物多糖、单糖和多肽、氨基酸等可转化为致香成分.感官评吸结果表明,经适宜浓度的甲酸溶液处理的烟叶杂气减少,香气增加,烟叶的品质有明显改善.

该文研究了制丝线增温增湿和滚筒烘丝工序加工对叶丝香味组分的影响,采用溶剂超声萃取前处理结合GC-MS法测定叶丝的香味组分,并对SIROX增温增湿工序和滚筒烘丝工序前后叶丝香味组分的相对含量进行了分析,比较了工序前后、工序间香味组分的变化趋势.结果 显示:①经SIROX增温增湿工序加工后,乙酸、苯甲醇等18种组分相对含量减少,糠醇、2,4-二羟基-2,5-二甲基-3(2H)-呋喃-3-酮等6种组分相对含量增加;②经滚筒烘丝工序加工后,乙酸、麦芽酚等14种组分相对含量减少,糠醇、糠醛等6种组分相对含量增加;③经增温增湿及滚筒烘丝两工序后,乙酸、2,3-丁二醇等23种组分相对含量减少,糠醇、2,4-二羟基-2,5-二甲基-3(2H)-呋喃-3-酮等4种组分相对含量增加;④两工序间的温度、湿度剧烈变化,使叶丝内部组分发生了美拉德反应、降解反应、挥发等,香味组分经两个工序后发生了一系列显著变化.该研究对提升卷烟产品质量、优化工艺参数、开发高质量产品具有重要意义.

为快速测定卷烟中总氮的含量,采用元素分析法和连续流动分析法对700个卷烟样品分别检测其总氮含量,运用元素分析法测定数据建立总氮预测模型,并通过111个卷烟样品对所建模型进行验证实验.结果显示,模型总氮预测值与连续流动分析法总氮测定值的相对偏差在4％ 以内,通过配对样品T检验进一步验证,在显著性水平大于0.05时,两种方法不存在显著性差异,表明应用元素分析法测定含量数据建立的模型可快速预测卷烟中总氮的含量,适合用于卷烟样品中连续流动分析法总氮含量的预测,为卷烟品质评价提供了一种新的方法.

In order to investigate sour notes in TPM of mainstream cigarette smoke with sensory-oriented analysis, the TPM was separated by gel chromatography. The characteristic sour fractions were isolated through sensory evaluation, and the sour component group with 15 compounds was identified by GC/MS method. The taste thresholds of the 15 sour components were determined, the distribution characteristics and the taste activity values (TAVs) from 12 cigarette brands were investigated, and the contribution of the 15 sour components to the overall taste of cigarettes was clarified. The sensory effect of these sour components was clarified by the sensory evaluation of cigarettes via injecting the sour components into cigarettes. The results showed that: 1) All 15 sour components contributed to the taste of cigarette. Among them, acetic acid and lactic acid contributed the most. The TAVs of lactic acid from the different brands of cigarettes varied greatly. 2) Some sour components also presented sweet taste and astringent feeling. 3) The application of sour components reduced the irritation of cigarette smoke, improved its aftertaste, and promoted the sour taste, sweet aroma note and sweet taste of cigarette smoke.

通过对广东地区卷烟消费者自然状态下吸烟行为的街头调查,分析其吸烟行为特点.结果显示,广东地区消费者的吸烟行为具有以下规律性:(1)消费者抽吸卷烟时,极少出现滤嘴通风孔被完全封闭的情形,而通风孔50％ 封闭的情形也不足34％.(2)局促环境下广东消费者单支烟的吸入烟气总量,会远高于其放松状态下的烟气吸入量.(3)街头调查结果验证了访谈调查数据可在一定程度上反映消费者的吸烟行为.(4)广东省内卷烟消费者的吸烟行为表现为"快(高抽吸频率)且浅(低抽吸容量)",其单支烟吸入烟气总量远远低于欧美消费者的.(5)马萨诸塞方法设定的机器抽吸卷烟条件与广东地区卷烟消费者的习惯性吸烟行为最为接近,而WHO官方方法则显著高估广东消费者烟气吸入量的平均水平.

In order to screen habitual smoking behavior of cigarette consumers in Guangdong Province, the behavior parameters from different smokers smoking different types of cigarettes were obtained via an in-situ smoking behavior recorder. The results showed that the smoking behavior of smokers had following patterns:1)A compensatory puffing behavior was noted in smokers who smoked unfamiliar cigarette samples, except for those who were used to smoke low tar cigarettes. 2)With the decrease in labelled tar delivery of their habitual cigarettes, both the puff number and puff volume took by the smokers were gradually reduced, and the total volume of smoke inhaled was decreased greatly for a single cigarette. Therefore the total volume of smoke inhaled by low tar cigarette smokers were found to be lower than that of medium/high tar cigarette smokers. 3)The smokers of low tar, low nicotine cigarettes and blended-type cigarettes had similar smoking behavior with less puff numbers, i.e., short puff durations, high flow rates and low puff volume; and the total volume of smoke inhaled by them for a single cigarette was lower. 4)There were differences in smoking behavior among different types of smokers, the total volume of smoke inhaled by female smokers, low age smokers and medium smoking degree smokers for a single cigarette total was among the lowest.

In order to effectively evaluate quality consistency of cigarette, multi-feature analysis was performed on physical indexes, chemical components of cut tobacco and mainstream smoke indexes. Similarity analysis (SA) was applied in evaluating cigarette quality and consistency of same brand. Results showed that the proposed SA method could test quality fluctuation of cigarettes effectively, which were in line with sensory results. PCA was successfully applied to classify and distinguish four kinds of cigarette brands. SA and PCA based on multi-feature could evaluate quality consistency of cigarette products in a quantitative and objective manner.

The application of tobacco flavor is closely related to the development of cigarette brand. So the analysis and quality control of tobacco flavor has very important. In cigarette flavoring of historical development as the background, introduced the kinds of cigarette flavoring, separation pre-treatment methods and detection methods in this paper.

The paper introduced the principle method for the determination of total plant alkaloid of tobacco and tobacco products.Analysis the advantages and disadvantages of various analysis methods.The paper discussed the research progress of determination method of total plant alkaloid.

对烟草果胶含量测定的连续流动法进行了改进,通过酸性醇溶液除杂、弱酸提取和间羟基联苯法显色,快速测定了烟草中的果胶含量.结果表明:①除杂过程中,组分损失率小于0.2％；②样品前处理所需时间仅3h；③试样稳定性高,48 h内检测结果的相对变化率小于1％；④小分子糖对果胶检测结果的影响小于0.3％；⑤方法回收率为96％～ 104％.