茶黄素的热裂解产物分析及在卷烟中的应用研究

考察茶黄素对卷烟感官质量的影响,采用热裂解/气相色谱/质谱法对茶黄素的热裂解产物进行研究,并对茶黄素卷烟进行感官质量评价。结果表明,300、600、900℃条件下,茶黄素热裂解产物种类随裂解温度升高而增加;在热裂解过程中产生了丰富的酚类化合物、部分稠环类化合物以及有利于改善卷烟感官品质的致香物质,如苯并呋喃、肉桂醛等;茶黄素加入卷烟后,能够使烟香细腻、烟气质感明显提高、香气丰富性增加、口腔舒适性提升。...

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Published in西南农业学报 Vol. 28; no. 6; pp. 2769 - 2773
Main Author 杜宇 赵英良 王猛 刘晓敏 杨建云 杨洪明 陈建明 王欣林
Format Journal Article
LanguageChinese
Published 云南中烟工业有限责任公司技术中心,云南昆明,650231 2015
Subjects
卷烟
感官评价
气相色谱/质谱
热裂解
茶黄素
GC-MS
Cigarette
Pyrolysis
茶黄素
卷烟
感官评价
Theaflavins
Sensory quality
热裂解
气相色谱/质谱
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ISSN1001-4829
DOI10.16213/j.cnki.scjas.2015.06.077

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Summary:考察茶黄素对卷烟感官质量的影响,采用热裂解/气相色谱/质谱法对茶黄素的热裂解产物进行研究,并对茶黄素卷烟进行感官质量评价。结果表明,300、600、900℃条件下,茶黄素热裂解产物种类随裂解温度升高而增加;在热裂解过程中产生了丰富的酚类化合物、部分稠环类化合物以及有利于改善卷烟感官品质的致香物质,如苯并呋喃、肉桂醛等;茶黄素加入卷烟后,能够使烟香细腻、烟气质感明显提高、香气丰富性增加、口腔舒适性提升。
Bibliography:51-1213/S
Pyrolysis analysis and sensory evaluation of polyasccharides were carried out to investigate effects of theaflavins on sensory qualities of cigarettes. Results showed that more complicated pyrolysis products were favored by higher pyrolysis temperature; These pyrolysis products consisted of compounds,such as phenolic compounds,polycyclic compounds and benzo furan,cinnamic aldehyde,which could improve sensory quality of cigarettes; Theaflavins could reduce offensive taste,increase comfort and improve sensory quality in cigarette.
DU Yu, ZHAO Ying-liang, WANG Meng, LIU Xiao-min, YANG Jian-yun, YANG Hong-ming, CHEN Jian-ming, WANG Xin-lin （Technology Center, China Tobacco Yunnan Industrial Co. Ltd. , Yunnan Kunming 650231, China）
Theaflavins; Pyrolysis; GC-MS; Cigarette; Sensory quality
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2015.06.077