HXD烘丝过程中在制品化学成分变化的研究  

Study on changes of chemical component in cut tobacco during HXD drying

作　　者：郝廷亮[1] 周显升[2] 贾玉国[2] 孙李娟[2] 张东海[2] 冷萃述[2] 

机构地区：[1]中国烟草总公司郑州烟草研究院 [2]济南卷烟厂,济南250100

出　　处：《中国烟草学报》2007年第4期6-15,共10页Acta Tabacaria Sinica

基　　金：国家烟草专卖局基金资助项目(110200201019)

摘　　要：在保持HXD出口叶丝含水率和温度恒定的情况下,改变RCC循环风温度、RCC出口叶丝含水率、HXD负压、HXD蒸汽施加量、HXD工作风温、物料流量、HXD工艺气体流量7个加工过程工艺参数,采用同时蒸馏萃取结合气相色谱及气质连用技术、内标法定量,测定了HXD出口叶丝21种中性香味成分、10种酸性香味成分、9种碱性香味成分,采用连续流动法测定了烟丝常规化学成分,结果发现:(1)7个加工过程工艺参数变化对烟丝常规化学成分含量、中性香味成分含量、酸性香味成分含量、碱性香味成分含量和香味成分总量影响不同。常规化学成分含量变化较小,各种香味成分含量变化较大。(2)RCC出口烟丝含水率、HXD负压、HXD工艺气体流量以及HXD工作风温对香味成分变化幅度影响较大,为保证卷烟质量稳定,应着重关注这4个过程。(3)总结得出了获得最大香味成分含量最佳工艺参数。Under the condition of keeping moisture and temperature of HXD output cut tobacco stability, aroma components including 21 neutral constituents,10 acidic constituents, and 9 basic constituents were extracted with simultaneous distillation and analyzed by GC and GC/MS while changing the running parameters of 7 RCC and HXD technical control courses. Results showed that, （1）effects on neutral, acidic, basic, total aroma components and routine chemical components were different while changing technical control courses parameter ; the changes of aroma components in cut tobacco are bigger than the routine chemical components＇; （2）among 7 technical control courses, RCC output cut tobacco moisture content, HXD pressure, HXD technical gas flow, and HXD air temperature were critical influential factors. Care need to be taken in these four courses in order to stabilize cigarette quality. （3）the best technical parameters are analyzed for the purpose of obtaining larger aroma component.

关 键 词：HXD 叶丝 香味成分 工艺参数 

分 类 号：TS41[农业科学—烟草工业]