芒果香味物质提取及其微胶囊在卷烟加香中的应用  

Extraction of Mango Flavor and the Application of Its Microencapsule in Cigarette Flavoring

作　　者：吴彦[1] 俞金伟 马扩彦 曲利利 冉盼盼 孟丹丹[2] 许春平[2] WU Yan;YU Jin-wei;MA Kuo-yan;QU Li-li;RAN Pan-pan;MENG Dan-dan;XU Chun-ping(Technical Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,Guangxi,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Technical Center of China Tobacco Chongqing Industrial Co.,Ltd.,Chongqing 400060,China)

机构地区：[1]广西中烟工业有限责任公司技术中心,广西南宁530001 [2]郑州轻工业学院食品与生物工程学院,河南郑州450001 [3]重庆中烟工业有限责任公司技术研发中心,重庆400060

出　　处：《香料香精化妆品》2018年第4期6-11,16,共7页Flavour Fragrance Cosmetics

摘　　要：以芒果为原料提取香味物质,然后通过微胶囊技术对其进行包埋并应用到卷烟加香中。首先利用乙醇提出芒果的香味物质并利用GC-MS方法对其成分进行分析,再用微胶囊技术对芒果香味物质进行包埋处理,试验考察了海藻酸钠溶液浓度、固化时间以及氯化钙溶液浓度对包埋率的影响,并对微胶囊粒径分布和表面结构进行表征,最后分析其卷烟加香效果。结果表明:(1)GC-MS分析出66种化学成分,主要有菜油甾醇、香叶基芳樟醇、金合欢醇、苯乙醇、紫罗兰酮;(2)海藻酸钠溶液质量分数为3%,固化时间为20 min,氯化钙溶液质量分数为2%时,微胶囊包埋效果最为理想;(3)微胶囊粒径分布范围在36~1 100μm,微胶囊表面呈多孔隙结构;(4)感官实验表明其应用于卷烟加香后能增加香气,减少刺激性。该研究可为芒果香味物质的微胶囊化及在卷烟中的应用提供技术支撑。In this paper, the flavoring substances in mango were obtained and embedded in microcapsules, then applied to cigarette flavorings. Firstly, aroma substances in mango were obtained after extraction with ethanol and the chemical components in it were analyzed by GC-MS. Then the microcapsule of extract was made by microencapsulation technology, its particle size distribution and surface structure were characterized. Finally, the effects of the microcapsule in cigarette were analyzed. The results showed that（1） 66 chemical components were detected by GC-MS analysis, mainly including campesterol, geranyl linalool, farnesol, phenethyl alcohol, and trans-beta-ionone;（2） When the concentration of sodium alginate solution was 3%（mass ratio）, curing time was 20 min, concentration of calcium chloride solution was 2%（mass ratio）, the embedding effect of microcapsule was the best;（3） The microcapsule particle size distribution was in the range of 36 to 1 100 μm, and the surface of microcapsule was porous structure;（4） sensory evaluation showed that when it was applied in cigarette, the aroma of smoking was increased and its irritation would be reduced. This study provided technical support for microencapsulation of aroma substances of mango and its application in cigarettes.

关 键 词：芒果 提取 微胶囊 加香 

分 类 号：TS264.3[轻工技术与工程—发酵工程]