摘要
比较了热脱附、溶剂直接萃取、液-液萃取、同时蒸馏萃取(SDE)等提取方法对烟用香精中挥发性成分的提取差异。结果表明,这几种提取方法中液-液萃取与SDE提取效果最差,溶剂直接萃取次之,热脱附效果最好,得到的物质信息量最大,歧视效应最小。热脱附-气相色谱-质谱联用法用于烟用香精的分析,操作简单,精密度高,能在样品的提取过程中较好地避免溶剂提取的歧视效应。同时,热脱附的高温能更真实和全面地反映烟用香精在实际使用过程中致香成分的差异,为卷烟调香提供一定的参考。热脱附技术可以应用于烟用香精质量控制和烟用调香技术的研究。
The extraction rates of volatile components from tobacco flavor by different methods were compared：thermal desorption,solvent direct extraction,liquid-liquid extraction and simultaneous distillation extraction（SDE）.The result showed that the effect of liquid-liquid extraction and SDE was the worst one,solvent direct extraction was the second one,and thermal desorption was better than others,which could offer large number of information,and the discrimination effect was minimum.Thermal desorption-GC-MS which used in analysis of tobacco flavor had simple operation,high precision,and could avoid the discrimination effect of solvent extraction in the extraction process.At the same time,the high temperature of thermal desorption could be more complete and true reflection the differences of tobacco flavor in the actual use of aroma composition.The result could provide the certain reference for cigarette flavoring.So thermal desorption technology could be used in quality control of tobacco flavor and tobacco flavoring technology research.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第18期265-269,共5页
Science and Technology of Food Industry
