摘要
本文使用一种改进的顶空共蒸馏技术与毛细管气相色谱法分离分析了烟草的中性香味成分。此方法利用烟叶的二氯甲烷抽提中性物与水共沸腾同时通入氮气吹扫，使香味成分达到分离的目的。以此方法所分析的18种香味成分中有14种变异系数在10％以下。本文测定了几种河南、云南烤烟中糠醛等18种重要香味成分的含量。试验表明，本文改进的顶空共蒸馏法重复性好，回收率较高，操作简单，是烟草香味成分分高分析的一种较好的方法。
In the paper the neutral flavor constituents of tobacco extracted by dichloromethane were separated using an improved gas co-distillation method and were analysed by the capilary gas chromatography. The method involves co-distillation of the neutral extract of tobacco with water under the continuous stream of an inert gas (N2). The coefficients of variation of 14 of 18 flavor constituents analysed by the method are under 10%. Several flue-cured tobacco samples from Henan and Yunnan were analysed. The 18 important flavor constituents were identified and quantitively determined. It is shown that the repeatability of the method is god, and that the recovery rate is high, and that the operation is simple. The improved gas co-distilation method is effective in separating the flavor constituents from tobacco.
出处
《中国烟草学报》
EI
CAS
CSCD
1997年第1期1-9,共9页
Acta Tabacaria Sinica
