摘要
为了研究开发新型烟用香料,合成新型吡啶化合物,添加到卷烟中,并对其卷烟加香效果进行评价,以达到增补香气、改善卷烟吸食品质的效果。本试验以3-吡啶甲酸为原料,在氯化亚砜的作用下,酰氯化反应先制成3-吡啶甲酰氯盐酸盐,再与叶醇以物料比1:1,吡啶作为溶剂及缚酸剂,60℃条件下回流反应12 h,生成3-吡啶甲酸叶醇酯。通过1H NMR、13C NMR、IR和HRMS技术对其结构进行表征。对产物进行热重分析,研究了该化合物在300℃、600℃、900℃的热裂解行为,分析鉴定出50种裂解产物,其多数为致香物质;再对目标物进行卷烟加香评吸,结果表明3-吡啶甲酸叶醇酯能使卷烟香气质改善,香气量增加,减轻杂气和刺激性,达到烟香协调、余味净化的效果;并以添加浓度为1.50‰时,其加香效应最为合适。
In order to develop new cigarette flavors, synthetic novel pyridine compounds were added to cigarettes to supplement the aroma, and improve the smoking quality of cigarette. 3-Pyridine carboxylic acid was used as a raw material and 3-pyridine carbonyl chloride hydrochloride was obtained through acylation reaction with thionyl chloride. Then the same volume of leaf alcohol was added, pyridine as solvent and catalyst, and reacted for 12 h at 6 0 ℃ to synthetize 3-pyridine carboxylic acid leaf alcohol ester. The structure of the compound was confirmed by 1H NMR, 13C NMR, IR and HRMS spectra. And then its thermal stabilities and cracking behaviors at 300 ℃, 600 ℃ and 900 ℃ were studied. Fifty kinds of pyrolysis products were authenticated and most of them were aroma components. The smoke panel test showed that 3-pyridine carboxylic acid leaf alcohol ester could improve the aroma quality, increase the aroma quantity, harmonize the aroma, clean the after-taste and reduce offensive odor of cigarettes. At concentration of 1.50‰, it showed the most appropriate flavoring effect.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第11期2669-2674,共6页
Modern Food Science and Technology
基金
河南省重点科技攻关计划项目(122102210129)
关键词
吡啶
叶醇
合成
卷烟加香
pyridine
leaf alcohol
synthesis
tobacco flavoring
