高压静电处理黑香豆试验  

Treatment of Tonka Beans in High-voltage Static Field

作　　者：平惠敏[1] 卫青[2] 刘维涓[2] 包德修[1] 

机构地区：[1]云南大学物理系 [2]云南烟草科学研究院香料中心

出　　处：《烟草科技》2004年第1期21-22,共2页Tobacco Science & Technology

摘　　要：先用高压静电场对黑香豆进行预处理,然后用95%的乙醇将预处理的黑香豆浸泡120h,过滤,用旋转蒸发仪浓缩,用无水硫酸钠干燥后进行GC/MS分析。结果表明,高压静电场对黑香豆的主要致香成分———香豆素和二氢香豆素有较显著的影响。探讨了高压静电场使二氢香豆素转化为香豆素的作用机理。用提取的酊剂进行了卷烟加香实验,评吸结果与GC/MS检测结果吻合。Tonka beans were treated in high-voltage static field, extracted with 95% ethanol for 120 hours,(filtrated,)concentrated, dried by anhydrous sodium sulphate,and then analyzed by GC/MS.The results showed that the main flavor components,dihydrocoumarin and coumarin,in tonka beans were dramatically influenced by high-voltage static field.The mechanism of the conversion of dihydrocoumarin into coumarin was discussed.The aroma and taste of cigarette smoke were significantly improved by addition of tonka beans tincture to tobacco shred.The sensory evaluation was agreed with GC/MS analysis result.

关 键 词：高压静电场 黑香豆 预处理 卷烟 提取 烟用香料 香豆素 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS452.1[轻工技术与工程—食品科学与工程]