蒸馏时间对肉桂油化学成分及加香效果的影响  

Influence of Distillation Time on the Composition of Essential Oil from Cinnamomum cassia Presl and Its Tobacco Flavoring Effect

作　　者：田玉红[1] 李日南[2] 邹克兴[2] 陈志燕[2] 蒋宏霖[2] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]广西中烟工业有限责任公司技术中心,广西柳州545005

出　　处：《北方园艺》2011年第5期112-114,共3页Northern Horticulture

基　　金：广西自然科学基金资助项目(桂科自0991065)

摘　　要：以肉桂为试材,采用水蒸气蒸馏法提取了不同蒸馏时段的肉桂精油,研究蒸馏时间对肉桂油的化学成分及卷烟加香效果的影响。结果表明:蒸馏时间对肉桂油的化学成分有较大影响;随着蒸馏时间的延长,主成分反式-肉桂醛的含量逐渐降低。卷烟加香效果显示肉桂油能明显改善卷烟口感,具有增加香气、提升烟气浓度的作用,蒸馏的时间越长所得肉桂油的加香效果越好。Taking Cinnamomum cassia Presl as material,the effect of distillation time on composition of essential oil from Cinnamomum cassia Presl and its tobacco flavoring effect were investigated.The essential oil fractions collected at different times during distillation from Cinnamomum cassia Presl were obtained through hydrodistillation.The results showed that distillation time did obviously effect on the composition of Cinnamomum cassia Presl oil.The relative content of trans-cinnamaldehyde,the principal component of the Cinnamomum cassia Presl oil,decreased with the distillation processing.The smoking quality of cigarette added oil from Cinnamomum cassia Presl as additive was obviously improved with enhanced aroma and smoke concentration.The tobacco flavoring effect showed that longer duration of distillation can make better cigarette flavoring effect.

关 键 词：肉桂 精油 蒸馏时间 成分分析 卷烟加香 

分 类 号：TQ656.5[化学工程—精细化工]