Shanxi Da Huang apricot is highly susceptible to postharvest deterioration, restricting its utilization and commercial development. This study evaluated the effects of hot-air drying (AD), microwave drying (MD), vacuum heating drying (HD), and freeze drying (FD) on drying behavior and flavor quality. Low-field nuclear magnetic resonance (LF-NMR), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue were employed to characterize water distribution, volatile compounds, sensory attributes, and flavor profiles. Multivariate analyses integrating variable importance in projection (VIP), odor activity value (OAV), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression (PLSR) identified 34 differential volatile compounds and 12 key aroma-active compounds, elucidating their potential biochemical origins and relationships with sensory properties. β-Cyclocitral, β-Ionone, and Linalool were identified as characteristic aroma contributors of Shanxi Da Huang apricot. These findings provide a basis for flavor regulation and drying-process optimization of dried apricot products.

This paper describes a design of an improved self-made Bruker NIR cup and analyzes the effect of the equipment modification to fit the Cambridge filter pad, which enhances experimental efficiency and reduces operational complexity. A self-made NIR cup based on the classical NIR cup is designed to speed up the operation process and reduce the experiment's time cost. To estimate the effect of this equipment modification, the NIR spectra from the classical sample cup and the new self-made cup are compared and analyzed. Furthermore, the quality evaluation results from NIR data of the two cups are also compared according to a distance metric chemometrics method, which shows quality analytical values between these two cups are approaching each other while the experiment efficiency is improved. • This paper introduces a newdesign of a self-made container cup improved from the Bruker's traditional sample container cup to better fit the filter pad and improve the experiment efficiency and convenience. • This paper also analyzes the effect of this container cup change by comparing the NIR spectra before and after modification.

A highly sensitive and selective molecularly imprinted polymer (MIP) sensing platform was developed for the detection of nicotine in tobacco samples. The MIP sensor was fabricated by integrating a PtNPs/GO nanocomposite with an electropolymerized nicotine-imprinted film on a glassy carbon electrode. Under optimal conditions (pH 7.4, 50mM pyrrole, and 30min elution time), the MIP sensor exhibited a wide linear range (0.01-0.5μM and 0.5-100μM), low detection limit (0.015μM), good reproducibility (RSD < 4.2%), and long-term stability (93.2% retention after 30 days). The MIP sensor demonstrated excellent selectivity towards nicotine, with selectivity coefficients ranging from 7.2 to 9.5 against interfering substances. The practical applicability of the MIP sensor was validated by analyzing nicotine content in cigarettes and chewing tobacco samples, with recoveries ranging from 97.5% to 102.8% and relative errors within ±5% compared to the reference GC-MS method. The proposed MIP-based electrochemical sensing platform offers a rapid, simple, and cost-effective approach for sensitive and selective detection of nicotine in complex tobacco matrices, showing great potential for applications in the tobacco industry and public health sector.

Tobacco is one of the most widely cultivated non-food cash crops worldwide, and the quality of tobacco procured from different geographical locations varies considerably. This study proposes a comprehensive strategy for investigating tobacco quality using near-infrared (NIR) prediction models with moisture-adaptive corrections. This strategy enables the rapid and efficient quantification of 70 chemicals in tobacco by reducing the effect of moisture on the NIR spectra of tobacco samples. Additionally, this strategy has been proposed for the geographical discrimination and part identification of tobacco samples, with the Mahalanobis distance analysis, the accuracy of predicted values is higher than 81.5%. This study confirms that the tobacco chemical composition from different regions in China is inconsistent.

Nowadays, researchers make great effects to eliminate some harmful chemicals produced by tobacco. Photocatalysis is one of the most advanced techniques and can degrade organic contaminants effectively. In this paper, a novel CoS@ZnIn2S4-Ce heterostructured cage was successfully prepared for degradation. After various characterizations, CoS@ZnIn2S4-Ce exhibited a significant separation of the photo-generated electrons and holes and could degrade phenol effectively no matter under UV light (98.46 %) or visible light (96.72 %). Furthermore, CoS@ZnIn2S4-Ce could degrade nicotine (91.62 %), benzopyrene (84.65 %) and nitrosamine (99.18 %) effectively under visible light. The effects of the initial conditions on degradation of phenol was also well investigated. The optimal conditions were 0.5 g/L of catalyst dosage, 4.35-7.00 of pH value and 10 mg/L of phenol initial concentration. center dot OH and center dot O-2(-) were the main active radicals during the photo-degradation process. On this basis, a possible photocatalytic degradation pathway for degradation of contaminants produced by tobacco are proposed.

To synthesize new, high temperature stable pyrrole compounds, 4-(methoxycarbonyl)5-methyl-1-propyl-1H-pyrrole-2-carboxylic acid (3) was initially produced as an intermediary using glucosamine hydrochloride as a raw material. In addition, new pyrrole ester derivative 2-(3,7-dimethyloct-6en-1-yl) 4-methyl 5-methyl-1-propyl-1H-pyrrole-2,4-dicarboxylate (4) was made by Steglich esterification of citronellol. Three techniques, namely, thermochemical gas chromatographic spectrometry (Py-GC/ MS), differential scan calorimetry, and thermogravimetry were utilized to explore thermal behaviors. Compound 4 could release citronellol gradually after thermal pyrolysis, and a plausible pyrolytic mechanism was proposed.

为研究不同部位烟叶化学成分与烟叶图像提取值的变化,以中烟100为材料,利用统计分析和相关性分析对数据进行处理,结果表明:不同部位烟叶叶绿素a和叶绿素b在开烤至42℃末快速降解,在42℃末至54℃末降解缓慢,在54℃末至68℃末无明显变化;不同部位烟叶中类胡萝卜素在38℃末之前稍有降解,在38℃末至47℃末降解速度快,47℃末至68℃末呈现较稳定的缓慢持续降解趋势;烟叶中化学成分除烟碱和总氮外,总糖、还原糖、淀粉和蛋白质含量在变黄期变化幅度最大,在定色期变化幅度逐渐减小,在干筋期基本保持不变;不同部位烟叶图像特征值R、G、B主要在开烤至38℃末呈逐渐上升趋势,在38℃末至68℃末呈逐渐下降的趋势;相关性分析结果表明,叶绿素a、叶绿素b、类胡萝卜素、总糖、还原糖、蛋白质、淀粉等物质含量与红度值(R)之间存在显著或极显著相关关系.

Due to the disadvantages of low fragrance threshold and high volatility of pyrrole monomer under high-temperature process in tobacco or food, it cannot meet the market requirements. In order to develop pyrrole flavour precursors, 2,5-dimethyl-N-pyrroleacetic acid was synthesized by the Paal-Knorr reaction using 2,5-hexanedione and glycine as raw materials. Various pyrrole fragrance precursors such as 2-ethyl-4-oxo-4H-pyran-3-yl 2-(2,5-dimethyl-1H-pyrrol-1-yl)acetate (5a), 4-formyl-2-methoxyphenyl 2-(2,5-dimethyl-1H-pyrrol-1-yl)acetate (5b), pyridine-2-ylmethyl 2-(2,5-dimethyl-1H-pyrrol-1-yl)acetate (5c) and thiophen-2-ylmethyl 2-(2,5-dimethyl-1H-pyrrol-1-yl)acetate (5d) were synthesized by esterification from 2,5-dimethyl-N-pyrroleacetic acid with ethyl maltol, vanillin, 2-pyridinemethanol and 2-thiophenemethanol, respectively. As part of the study, IR, NMR and HRMS were used to characterize the target compounds. Using gas chromatography-mass spectrometry-olfactometer (GC-MS-O), the pyrrole esters obtained were evaluated for the characteristics of their aromas. The thermal stability was analysed using thermogravimetric analysis and pyrolysis gas chromatography/mass spectrometry. In addition, the pyrolysis mechanism was speculated. With TG-DTG results, the main mass loss phase of 5a occurred between 108 degrees C and 450 degrees C, with a dramatic mass loss reduction of 83.07%. At 118.60 degrees C and 450 degrees C, 5b showed a mass loss reduction of 60.80%. Furthermore, according to the Py-GC/MS analysis results, compounds 5a and 5b formed 8 and 7 pyrolysis products. The main pyrolysis products of 5a and 5b were 1-ethyl-2,5-dimethyl-1H-pyrrole, ethyl maltol, and vanillin, which are all aroma components used to blend cigarette smoke, can slow down the rate at which aromas are lost and mask unpleasant smoke. Study results provide a reference for the tobacco industry to further develop new high-temperature release aroma ingredients.

Quality control is important for tobacco industry and tobacco leaf is the source material for cigarettes product. For a certain brand’s products, without known standard samples as center, it is difficult to detect outliers of unknown groups with classical PCA. Although classical PCA has been widely used in NIRS for tobacco, the accuracy of classical PCA can not satisfy the industrial requirements to correctly classify the products and identify the outliers. Therefore the robust sparse PCA (RSPCA) here is used for tobacco leaf NIR process, which has advantages over both robust PCA (RPCA) and classical PCA (CPCA) that the RSPCA can suppress the effect of outliers through sparse loadings and has robust dimension projection. Thus RSPCA brings in higher accuracy for tobacco leaf source classification and outlier detection compared to classical PCA. With Eigenvalue Decomposition Discriminant Analysis (EDDA), a Gaussian component based supervised classification method, the tobacco leaf sources from different quality levels are well classified according to the robust score distance(SD) and orthogonal distance(OD) of RSPCA. Furthermore, the principal components (PCs) based classification and SD-OD based classification are also compared between the three types of PCA, which shows the RSPCA SD-OD based classification has the best performance.

为明确烤烟叶片叶绿体超微结构与质体色素降解产物含量的关系,以云烟87为试验材料,对未熟和适熟的上、中、下部位烟叶的叶绿体超微结构进行观测,并对不同部位烟叶的质体色素降解产物含量进行测定.结果 表明,未熟烟叶细胞叶绿体中淀粉颗粒数、嗜锇颗粒数、基粒数和高基粒片层占比在不同部位间差异显著,均表现为上部叶＞中部叶＞下部叶;适熟烟叶细胞叶绿体中淀粉颗粒数、嗜锇颗粒数与未熟烟叶在不同部位间的差异表现一致,而基粒数、高基粒片层占比与未熟烟叶的差异表现相反,为上部叶＜中部叶＜下部叶,且不同部位间差异显著;烤烟烟叶的质体色素降解产物含量在不同部位间也存在显著差异,表现为上部叶＞中部叶＞下部叶.质体色素降解产物含量与未熟和适熟烟叶的淀粉颗粒数、嗜锇颗粒数呈极显著正相关,与未熟烟叶的基粒数、高基粒片层占比呈极显著正相关,与适熟烟叶的基粒数、高基粒片层占比呈极显著负相关.综上,未熟烟叶细胞叶绿体中基粒数、基粒片层垛叠程度和适熟烟叶的基粒片层结构解体程度与质体色素降解产物的含量有较强相关性,此结果为筛选烤烟优质品种和提升香气质量的研究提供了理论依据.

As a platform for enzyme immobilization, metal-organic frameworks (MOFs) can protect enzyme activity from the interference of external adverse environment. Although these strategies have been proven to produce good results, little consideration has been given to the functional similarity of MOFs to the encapsulated enzyme. Here, catalase (CAT) was encapsulated in Fe-BTC with peroxidase-like activity to obtain a stable composite (CAT@FeBTC) with synergistic catalytic activity. Depending on the superior selectivity and high catalytic activity of CAT@Fe-BTC, colorimetric sensing for the detection of hydrogen peroxide and phenol was developed. This work demonstrates that the integration of functional MOFs with natural enzyme can be well applied to the construction of efficient catalysts.

Quality assurance is one of the key issues in tobacco industry and many efforts have been put on the quality control. This paper introduces a new chemometrics technique to estimate the "quality similarity rate", which is used for quality control. The value of the quality similarity rate represents the similarity degree between the products and the standard reference samples, which is a global parameter that can be generated by either human assessors or machine learning. Supervised similarity regression models are built to automatically estimate the quality similarity rate value from NIRS data of tobacco leaf and smoke. For the similarity regression learning, the metric matrix is generated by a novel method which calculates the Mahalanobis distance from the segmented near infrared spectroscopy (NIRS). The results show the similarity regression learning can predict the quality similarity score well in high speed and can be improved with lasso (least absolute shrinkage and selection operator) related feature selection algorithms such as sRDA (sparse redundancy analysis) and glmnet.

为促进烟草废弃物处置利用,对废弃烟末发酵制备细菌纤维素(baterial cellulose,BC)可行性进行研究,比较了烟末浸提处理方法,优化了接种量 、温度 、pH、发酵时间等条件,开展了重复发酵验证,并与传统HS培养基发酵制备的BC进行了结构和性质对比.结果表明:① 烟末浸提液可直接作为发酵原料生产BC,无需额外添加碳源氮源;② 发酵产BC的最佳条件为接种量6％,初始pH为5,温度30℃,发酵7 d;③ 对于不同批次烟末,随着原料中糖含量提高,BC产量增加,由1.8 g/L增至2.5 g/L;④ 烟末发酵制备的BC与传统HS培养基发酵的产品相比,吸水性能相当,形貌结构无显著差异.依托生物技术利用废烟末发酵制备BC是可行的.

This paper presents a novel method for quality control with similarity learning of near-infrared spectra (NIRS). The product quality is rated by measuring the similarity between the tested products and the standard. To automatic this process, we use mahalanobis distance(MahalD) as the metric to estimate the difference of the segmented NIR spectra that are measured from tobacco product samples and standard references. The features used to score the quality rate are then generated by least absolute shrinkage and selection operator(LASSO), which selects the most related wavelengths from MahalD map. The dimension-reduced MahalD map is then loaded into a more advanced regression learning, like SparseNet, Support Vector Machine(SVM) or Random Forrest(RF) to build a model for quality rate prediction. Results from these regression methods are tested and compared, which show this method is effective and LASSO feature selection can improve the prediction accuracy.

Eleven upper leaf length segments of Zhongyan 100, a leading variety in middle Henan Province, were selected to investigate the relationship between the main chemical constituents and sensory quality of tobacco leaves with leaf length, and to find the suitable leaf length segments of the upper-six leaves. The results showed that with the increase of leaf length, the ratio of sugar to alkali in the upper six leaves increased first and then decreased; the ratio of nitrogen to alkali decreased first and then increased; the ratio of potassium to chlorine decreased gradually. The aroma characteristics of the upper and lower three leaves and the sensory index of the smoke characteristics were consistent with the change of leaf length, which showed increased first and then decreased with the increase of leaf length. The sensory evaluation had the highest score when the leaf length was 62.90 cm and 69.71 cm respectively. At this time, the sensory quality of the tobacco leaves was the best, and the corresponding chemical composition was coordinated. It is concluded that the length of the upper six leaves has a greater influence on the chemical composition and sensory quality. The leaf length range of the top three and the lower three leaves was 59.80-66.00 cm and 66.22-73.20 cm respectively. At this time, the sensory aroma of the upper six leaves was rich, with good quality and chemical composition.

为了考察卷烟纸助燃剂对卷烟燃烧特性及主流烟气中CO释放量的影响,探讨了卷烟纸助燃剂的类型、用量、含钾比例与卷烟燃烧主流烟气中CO的释放量、卷烟燃烧特性之间的相关性.结果表明,卷烟纸助燃剂用量与卷烟的阴燃温度、烟碱量、焦油量具有相关性,提高助燃剂用量能提高卷烟燃烧时的阴燃温度、加快烟支的燃烧速度,且烟碱量和焦油量随之减少;保持卷烟纸助燃剂用量不变,助燃剂中的含钾比例与烟气常规成分和卷烟燃烧温度无明显相关性;卷烟纸助燃剂的类型、用量、含钾比例与CO释放量无明显相关性,CO释放量与卷烟燃烧时低温区域面积和高温区域面积的比值R具有强烈的正相关.

为研究卷烟爆珠中挥发性香味成分,采用离心-萃取的方式对爆珠进行处理,优化萃取条件,建立了一种气相色谱质谱联用(GC/MS)技术测定爆珠中9种挥发性香味成分的方法.结果 表明,萃取剂为乙醇,选用机械振荡方式,振荡时间为40 min,料液比为1 g∶60 mL时萃取效果较好,目标化合物分离效果较高,相关系数＞0.999,回收率为96.29％～118.58％,相对标准偏差(RSD)为1.72％ ～ 2.96％,检出限为0.035～0.044 μg/mL,定量限为0.118～0.146 μg/mL.方法 前处理快捷简便,灵敏度高,可满足爆珠中挥发性香味成分的分析测定,为爆珠卷烟的研发和质量评价提供参考.

为了揭示外源褪黑素(MT)提高烟草抗旱能力的生理效应,以豫烟10号为供试材料,采用水培实验,探究了干旱胁迫下不同浓度(50 μmol/L、100 μmol/L、200 μmol/L、500 μmol/L)MT对烟草幼苗膜脂过氧化物、渗透调节物质含量、抗氧化酶活性及光合特性的影响.结果 表明:干旱胁迫对烟草幼苗的生理功能造成严重损害,50 μmol/L和500 μmol/L MT处理对干旱胁迫的缓解效果不佳,而100 μmol/L MT处理能够提高叶绿素含量和光合速率,增强超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性,清除活性氧自由基,降低丙二醛(MDA)含量,增加可溶性蛋白和脯氨酸渗透调节物质的积累,提高叶片含水率,降低失水率,有效缓解了干旱胁迫的伤害.

To investigate the effects of filter ventilation on the releases of major nitrogen-containing heterocyclic basic aroma components (BACs) in mainstream cigarette smoke for optimum smoke sensory balance, the releases of BACs in mainstream cigarette smoke at different filter ventilation rates were analyzed by GC-MS method. The results showed: 1) The BACs in mainstream cigarette smoke were mainly pyridine and indole compounds, their releases accounted for about 90% of the total release of this type of compounds in smoke. The pyridines compounds were mainly 2,3＇-bipyridine, pyridine, 3-vinylpyridine and 3-methylpyridine, and the major indole compound was 2-methylindole. 2) With the increase of filter ventilation rate, both the releases of 16 BACs and the total release of all BACs in mainstream cigarette smoke decreased gradually, however their rates of decline differed greatly. 3) With the increase of filter ventilation rate, the proportions of the releases of 16 BACs in the total release of all BACs differed significantly, the proportions of 2,3＇-bipyridine, 3-methylpyridine, 4-methylpyridine, 2-ethylpyridine and 2,6-dimethylpyrazine raised gradually, those of pyridine, 3-vinylpyridine, 2-methylpyridine, quinoline and isoquinoline decreased, and those of 2-acetylpyrazole, 2-methylindole and 2, 4-dimethylpyridine were almost unchanged.

针对卷烟烟气酸碱性评价提出了在模拟口腔环境中检测卷烟烟气pH值的方法,采用剑桥滤片收集卷烟主流烟气总粒相物,用模拟口腔溶液震荡萃取滤片,pH复合电极测定萃取溶液的pH值,建立了检测卷烟主流烟气酸碱性的方法.将测定结果与卷烟主流烟气常规成分含量和卷烟评吸结果进行简单相关分析.结果表明:① 主流烟气pH值与卷烟烟气总粒相物、焦油、烟气烟碱、烟气水分均具有较高的相关性,与卷烟抽吸口数基本不存在相关性;② 主流烟气的pH值与卷烟的烟气特性(烟气浓度、丰富性)、口味风格(甜味、苦味)、舒适感特性(刺激感、收敛、残留/干燥感)得分呈显著相关关系,与卷烟的口味风格—酸性相关性不强.