烤甘薯浸膏的精细化加工及应用研究  

Research on refine processing and application of roasted sweet potato extract

作　　者：郑美玲 杨金初 刘前进 李耀光 许克静 杜佳 李瑞丽 张峻松 ZHENG Meiling;YANG Jinchu;LIU Qianjin;LI Yaoguang;XU Kejing;DU Jia;LI Ruili;ZHANG Junsong(Golden Leaf Production and Manufacturing Center,China Tobacco Henan Industry Co.,Ltd.,Zhengzhou 450000;Technology Center of China Tobacco Henan Industry Co.,Ltd.,Zhengzhou 450000;School of Food and Bio-engineering,Zhengzhou University of Light Industry,Zhengzhou 450001)

机构地区：[1]河南中烟工业有限责任公司黄金叶生产制造中心,郑州450000 [2]河南中烟工业有限责任公司技术中心,郑州450000 [3]郑州轻工业大学食品与生物工程学院,郑州450001

出　　处：《中国食品添加剂》2023年第7期188-196,共9页China Food Additives

摘　　要：为制备烤甘薯香味突出、加香效果好的烟用香料,分别以大孔树脂柱层析、凝胶过滤色谱和膜分离3种分离方式对烤甘薯浸膏(Z0)进行精细化加工,对各组分中蛋白质、果胶和挥发性物质含量进行检测分析,并进行卷烟加香试验。结果表明:①烤甘薯浸膏经大孔树脂分离后得到的特征组分Z1与Z0香气风格相似,烤甘薯香味纯正;凝胶过滤色谱特征组分Z2甜味明显;膜分离特征组分Z3烤甘薯香味浓郁、焦香稍重。②Z1和Z2组分中蛋白质和果胶得到有效去除,Z3组分仍存在一定量果胶和蛋白质分子。③4种香料共检测到37种挥发性物质,与Z0相比,Z1、Z3中挥发性物质得到有效富集、含量丰富,Z2组分中挥发性物质种类少、含量低。④主成分分析结果表明,Z1与Z3组分挥发性物质种类和含量具有较高的相似性。⑤感官评分结果表明,Z1组分加香效果最佳,能增加卷烟香气量,提升香气质,降低刺激性,并赋予烟气烤甘薯的特征香韵。In order to prepare outstanding tobacco flavorings from roasted sweet potato,the roasted sweet potato extract(Z0)was refined by three separation methods:macroporous resin column chromatography,gel filtration chromatography and membrane separation.The contents of protein,pectin and volatile substances in each refined sample were detected and analyzed,and the cigarette flavoring test was carried out.The results showed that:①The characteristic component Z1 of roasted sweet potato extract separated by macroporous resin was similar to Z0,and roasted sweet potato flavor was pure.The characteristic component of gel filtration chromatography Z2 was sweet;the flavor by membrane separation Z3 had a strong roasted sweet potato flavor and a slight burnt flavor.②The protein and pectin in Z1 and Z2 samples were effectively removed,pectin and protein molecules were still in Z3 samples.③A total of 37 volatile substances were detected in four samples,of which Z1 and Z3 were rich in volatile substances,and Z2 was low in volatile substances.④The results of principal component analysis showed that Z1 and Z0 had high similarity in terms of types and contents of volatile substances,while Z2 and Z3 had many differences with Z0.⑤The sensory evaluation results showed that Z1 had the best aroma effect,which could increase cigarette aroma,improve the aroma quality,reduce cigarette irritation and endow the characteristic aroma of smoke-roasted sweet potatoes.

关 键 词：烤甘薯浸膏 大孔树脂 凝胶过滤色谱 膜分离 主成分分析 

分 类 号：TS41[农业科学—烟草工业] TS215