基于二维柱色谱分离的桂叶油精细化加工技术  

Precision processing technology of Cinnamon leaf essential oil bytwo-dimensional column chromatography separation

作　　者：史清照 张启东[1] 柴国璧[1] 毛健[1] 席辉[1] 崔凯[1] 申玉军[1] 宋瑜冰[1] 刘俊辉[1] 马戎 张建勋[1] 奚安 范武[1] SHI Qingzhao;ZHANG Qidong;CHAI Guobi;MAO Jian;XI Hui;CUI Kai;SHEN Yujun;SONG Yubing;LIU Junhui;MA Rong;ZHANG Jianxun;XI An;FAN Wu(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Shanghai Tobacco Group Co.,Ltd.,Shanghai 200082,China;Technology Center of China Tobacco Hebei Industrial Co.,Ltd.,Shijiazhuang 050051,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]上海烟草集团有限责任公司,上海市200082 [3]河北中烟工业有限责任公司技术中心,石家庄市050051

出　　处：《烟草科技》2023年第9期70-77,共8页Tobacco Science & Technology

基　　金：国家烟草专卖局重点实验室项目“基于感官组学的天然香料风味组群研发及应用”(中烟办[2019]69号);国家烟草专卖局创新平台科研活动稳定支持专项经费资助项目“加热卷烟用包埋香料研究”(402022AWRC03);上海烟草集团有限责任公司资助项目“天然香料特色风味组群分离与剖析”(D2020157)。

摘　　要：为凸显桂叶油的感官特征并降低其中黄樟素的质量分数,以水蒸气蒸馏法获得了桂叶油,利用自主设计研发的制备级全自动二维柱色谱分离系统对桂叶油进行了精细化加工,结合感官评价定位了风格特征突出的桂叶油特色风味组群,利用GC-MS分析了特色风味组群中的挥发性成分及黄樟素的质量分数。结果表明:(1)水蒸气蒸馏法获得的桂叶油得率为0.9%。(2)二维柱色谱技术有效分离了桂叶油中感官表现不良的组群,获得了感官特征突出、感官品质提升的桂叶油特色风味组群产品,组群C1维持了桂叶油显著的辛香特征,同时甜香和甜味得以提升;组群C2的甜香提升明显且能够降低参比卷烟的收敛感。(3)组群C1中共检出31种挥发性成分,其中,8种成分具有辛香特征,16种成分具有甜香特征,丁香酚的质量分数高达720.92μg/g;组群C2中检测出14种挥发性成分,其中,7种成分具有甜香特征。(4)与分离前桂叶油相比,特色风味组群C1和C2中黄樟素的质量分数分别降低了99.7%和98.7%。该研究可为烟用天然香料的精细化加工提供技术参考。To enhance the sensory characteristics of Cinnamon leaf essential oil and reduce its safrole content,the essential oil of Cinnamon leaves was first extracted by steam distillation,and followed by a precision processing using a purposely-designed automated preparative two-dimensional column chromatography system.Characteristic aroma groups in the essential oil of Cinnamon leaves with distinct organoleptic properties were obtained by sensory evaluation.The mass fractions of volatile components and safrole in the characteristic aroma groups were quantitatively analyzed by GC-MS.The results showed that:1)The yield of Cinnamon leaf essential oil prepared by the steam distillation was 0.9%.2)Chemical groups with poor organoleptic properties were effectively separated by the two-dimensional column chromatography,and characteristic aroma groups of the essential oil with distinct and improved organoleptic properties were obtained.The spicy characteristics of Cinnamon leaf essential oil were effectively retained in group C1,and the sweet aroma and taste characteristics were improved.The sweet aroma characteristics were greatly enhanced in group C2,and the astringent sense of the reference cigarette could be reduced by group C2.3)Thirty-one volatile components were identified in group C1,among them 8 components had spicy aroma characteristics,16 components with sweet aroma and the mass fraction of eugenol was up to 720.92µg/g.Fourteen volatile components were identified in group C2,among them 7 components had sweet aroma characteristics.4)Compared with the original essential oil,the mass fractions of safrole in groups C1 and C2 were reduced by 99.7%and 98.7%,respectively.This study provides a technical reference for the precision processing and refinement of natural tobacco flavors.

关 键 词：烟用香精 香原料 桂叶油 特色风味组群 二维柱色谱 黄樟素 感官评价 感官组学 

分 类 号：TQ657.4[化学工程—精细化工]