卷烟主流烟气的中性香气成分分析  

Analysis of neutral flavor components in mainstream cigarette smoke

作　　者：洪华俏[1] 郭紫明 易克[1] 董道竹 练文柳 卢向阳[1] 

机构地区：[1]湖南农业大学生化与发酵工程实验室,湖南长沙410128 [2]湖南中烟工业有限责任公司技术中心,湖南长沙410007

出　　处：《湖南农业大学学报（自然科学版）》2008年第2期164-167,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南中烟工业有限责任公司项目(2004-JC-0002)

摘　　要：采用同时蒸馏萃取法,从卷烟主流烟气中萃取中性香气成分,对其进行气相色谱(GC)分析和气相色谱/质谱(GC/MS)鉴定.结果表明,在萃取时间为2h,水浴温度为60℃的条件下,同时蒸馏萃取法能提取和分离出主流烟气中多种主要中性香气成分.在提取得到的中性香气成分中,质谱鉴定出了72种,其中:烃类17种,醛类7种,酮类23种,醇类9种,酯类8种,醌类1种,含氧杂环类2种,含氮化合物5种.所测标样的回收率为70.9%～85.4%.提取的25种含量较高的中性香气成分中,除植醇外,相对标准偏差均在10%以下.The neutral flavor components in mainstream cigarette smoke were extracted by using simultaneous distillation and extraction equipment and determined by GC and GC/MS. After 2 hours of extraction at water temperature, 60 ℃, 72 kinds of neutral flavor components were identified. Theses components include 17 hydrocarbons, 7 aldehydes, 23 ketones, 9 alcohols, 8 esters, 1 quinone, 2 miscellaneous oxygennated compounds and 5 nitrogenous compounds. 25 of these components were determined quantitatively. The recoveries of the method ranged from 70.9% to 85.4% and the RSDs were all below 10% except phytol. The results show that this method is suitable to determine the neutral flavor components in mainstream cigarette smoke.

关 键 词：卷烟 主流烟气 中性香气成分 同时蒸馏萃取法 

分 类 号：TS411[农业科学—烟草工业]