摘要
采用在线热裂解—气相色谱/质谱联用技术(Py-GC/MS),模拟卷烟燃吸状态,研究了苦水玫瑰油在无氧条件下的热裂解行为,为其在卷烟中应用提供了理论依据。将苦水玫瑰油样品分别在不同温度(300,600,900℃)下进行热裂解,将热解产物直接引入气相色谱—质谱仪进行定性和半定量分析。结果表明,苦水玫瑰油裂解产物中主要包括醇类、酯类、萜烯类、脂肪烃类和醚类等致香成分,其中含量较高的物质包括香茅醇、香叶醇和芳樟醇等有具有浓郁而持久的玫瑰香气的化合物,这些物质有助于增进卷烟甜香、玫瑰香,使烟气柔和。
The pyrolytic properties of the essential oil of Kushui rose are studied by online pyrolysis-gas chromatography-mass spectrometry （Py-GC-MS）, provided a theroetical basis for its application in cigarette. The extract is pyrolyzed at different temperatures （300, 600, 900 ℃ ） , the pyrolysis products are directly introduced into GC/MS and qualitatively and semiqualitatively analyzed. The results show that the pyrolysis aroma constituents are mainly alcohols, esters, terpenes, aliphatic hydrocarbons and ethers. The content of citronellol, geraniol and linalool etc. is higer than other substance, which has a strong and lasting rose aroma, these substances held increase cigarette sweet aroma, rose aroma and the flue gas get soften.
出处
《农产品加工（下）》
2013年第1期30-33,38,共5页
Farm Products Processing
