β-紫罗兰酮与β-环糊精包合物的制备及卷烟加香效应  

Ionone cyclodextrin preparation and the application of tobacco flavoring

作　　者：姬小明[1] 刘云[2] 赵铭钦[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]宝鸡市烟草公司,陕西宝鸡721000

出　　处：《湖南农业大学学报（自然科学版）》2011年第1期94-96,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家烟草专卖局重大科技攻关项目(110200401014);河南省教育厅自然科学基金项目(2008A208013)

摘　　要：利用饱和水溶液法制备了β-环糊精和β-紫罗兰酮的包合物,通过正交试验确定最佳包合工艺为:β-环糊精与β-紫罗兰酮投料比1∶1,搅拌时间6 h,包合温度60℃,溶媒(无水乙醇)加入量为整个反应体系的20%。通过红外光谱和核磁共振方法证实了包合物的生成。将包合物添加于卷烟中,具有提高卷烟烟气的香气质和香气量、降低刺激性和改善余味的作用。进一步的稳定性试验表明,β-紫罗兰酮香料经环糊精包合后稳定性增加。The inclusion compound of β-cyclodextrin and β-ionone was made by using the saturated solution.Through the orthogonal test,it was found that the optimized processing technology was that the molar ratio of β-CD and β-ionone was 1∶1,the stirring time was 6 h,the reacting temperature was 60 ℃ and the quantity added to dehydrated alcohol was 20% of the whole reaction system.Its structure was confirmed by IR analysis and 1H NMR characterization.The compound was applied to cigarette flavoring,which could play an important role in enhancing the aroma quality of cigarette,obviously reducing the stimulus and smoothing the smoke.The further stability test indicated that the flavor stability increased after being included.

关 键 词：Β-环糊精 Β-紫罗兰酮 包合物 卷烟加香 

分 类 号：S572[农业科学—烟草工业] TQ656.5[农业科学—作物学]