卷烟烟气重要中性香气成分的活性阈值
|
摘要
为探索卷烟烟气中彰显香气风格的关键中性香气成分,采用烟用香料作用阈值感官评价方法,评定了32种重要中性香气成分(中性成分)的作用阈值,同时以GC-MS技术测定了其在卷烟烟气中的释放量,获得活性阈值并进行数据分析。结果表明:(1)32种中性成分的作用阈值介于7.04×10~(-14)和6.76×10~(-7)μg/支之间,戊酸乙酯和β-二氢大马酮的作用阈值最小,糠酸甲酯等6种中性成分的作用阈值较大,作用阈值最高相差约7个数量级。(2)主流烟气中32种中性成分的总质量分数为11.320μg/支;其中,5-甲基糠醛的质量分数最高(5.881μg/支),占总量的52.0%;β-大马酮和苯乙醇的质量分数较高,其值之和占总量的14.5%。(3)32种中性成分的活性阈值范围为2.45×10~4~2.77×10~(12),总活性阈值为6.38×10~(12);戊酸乙酯等7种中性成分活性阈值之和占总活性阈值的96.5%,表明在彰显卷烟香气风格时此7种成分作为关键香气成分起着决定性作用。
In order to investigate important neutral aroma components in mainstream cigarette smoke that play decisive roles in demonstrating the aroma style of cigarettes,the functional thresholds of 32 key neutral aroma components were sensorilly evaluated by the method of functional thresholds for tobacco flavors,and their releases in mainstream cigarette smoke were determined by GC-MS. The activity thresholds of the 32 components were obtained and analyzed. The results showed that:1) The functional thresholds of the 32 components ranged from 7.04 × 10~(-14) to 6.76 × 10~(-7)μg·cig~(-1); those of ethyl valerate and β-damascone were the lowest,while those of six neutral components,such as methyl 2-furoate,were higher. The maximum difference of functional thresholds among the 32 components covered about seven orders of magnitude. 2) The total content of 32 neutral components in mainstream cigarette smoke was 11.320 μg·cig~(-1). The content of5-methylfurfural was the highest(5.881 μg·cig~(-1)),which accounted for 52.0% of the total content. The contents of β-damascenone and phenethyl alcohol were relatively higher,and the sum of their contents accounted for14.5% of the total content. 3)The activity thresholds of the 32 components ranged from 2.45×104 to 2.77×1012,which was 6.38 × 1012 in total. The sum of activity thresholds of seven components,such as ethyl valerate,accounted for 96.5% of the total activity thresholds,which indicates that the above seven neutral components played decisive roles in demonstrating the aroma style of cigarette.
In order to investigate important neutral aroma components in mainstream cigarette smoke that play decisive roles in demonstrating the aroma style of cigarettes,the functional thresholds of 32 key neutral aroma components were sensorilly evaluated by the method of functional thresholds for tobacco flavors,and their releases in mainstream cigarette smoke were determined by GC-MS. The activity thresholds of the 32 components were obtained and analyzed. The results showed that:1) The functional thresholds of the 32 components ranged from 7.04 × 10~(-14) to 6.76 × 10~(-7)μg·cig~(-1); those of ethyl valerate and β-damascone were the lowest,while those of six neutral components,such as methyl 2-furoate,were higher. The maximum difference of functional thresholds among the 32 components covered about seven orders of magnitude. 2) The total content of 32 neutral components in mainstream cigarette smoke was 11.320 μg·cig~(-1). The content of5-methylfurfural was the highest(5.881 μg·cig~(-1)),which accounted for 52.0% of the total content. The contents of β-damascenone and phenethyl alcohol were relatively higher,and the sum of their contents accounted for14.5% of the total content. 3)The activity thresholds of the 32 components ranged from 2.45×104 to 2.77×1012,which was 6.38 × 1012 in total. The sum of activity thresholds of seven components,such as ethyl valerate,accounted for 96.5% of the total activity thresholds,which indicates that the above seven neutral components played decisive roles in demonstrating the aroma style of cigarette.
引文
[1]宗永立,祁秀香,罗丽娜.β-二氢大马酮的合成和加香作用研究[J].中国烟草学报,1997,3(3):26-29.ZONG Yongli,QI Xiuxiang,LUO Lina.The study on synthesis ofβ-damascone and its effects on tobacco flavor[J].Acta Tabacaria Sinica,1997,3(3):26-29.
[2]谢剑平.烟草香原料[M].北京:化学工业出版社,2009.XIE Jianping.Tobacco perfume[M].Beijing:Chemical Industry Press,2009.
[3]何海通.烟用香精香料研究进展[M].北京:中国轻工业出版社,2009:244.HE Haitong.Research progress in tobacco flavor[M].Beijing:China Light Industry Press,2009:244.
[4]洪华俏,郭紫明,易克,等.卷烟主流烟气的中性香气成分分析[J].湖南农业大学学报(自然科学版),2008,34(2):164-167.HONG Huaqiao,GUO Ziming,YI Ke,et al.Analysis of neutral flavor components in mainstream cigarette smoke[J].Journal of Hunan Agricultural University(Natural Sciences),2008,34(2):164-167.
[5]李炎强,李成刚,宗永立,等.国内外低焦油烤烟型卷烟中性香味成分的分析比较[J].香精香料化妆品,2009(5):7-11.LI Yanqiang,LI Chenggang,ZONG Yongli,et al.Comparison of neutral flavor components in domestic and overseas low-tar flue-cured cigarette[J].Flavour Fragrance Cosmetics,2009(5):7-11.
[6]黄兰,徐迎波,田振峰,等.气相色谱-质谱/选择离子监测法分析烟草中的重要香味物质[J].烟草科技,2012(1):34-42.HUANG Lan,XU Yingbo,TIAN Zhenfeng,et al.Analysis of important aroma components in tobacco by GC-MS with selective ion mode[J].Tobacco Science&Technology,2012(1):34-42.
[7]庞永强,王菲,陈再根,等.不同捕集方式下卷烟主流烟气成分的GC/MS分析[J].质谱学报,2009,30(2):124-129.PANG Yongqiang,WANG Fei,CHEN Zaigen,et al.Component analysis of different smoke traps for mainstream smoke by GC/MS[J].Journal of Chinese Mass Spectrometry Society,2009,30(2):124-129.
[8]鹿洪亮,赵明月,刘惠民,等.全二维气相色谱-飞行时间质谱法测定烟草的中性化学成分[J].色谱,2007,25(1):30-34.LU Hongliang,ZHAO Mingyue,LIU Huimin,et al.Determination of neutral chemical constituents in flue-cured tobacco by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry[J].Chinese Journal of Chromatography,2007,25(1):30-34.
[9]杨菁,谢雯燕,陈磊,等.卷烟主流烟气粒相物中中性化学成分的全二维气相色谱飞行时间质谱(GC×GC-TOF MS)谱图特征识别[J].分析测试学报,2012,31(3):255-260.YANG Jing,XIE Wenyan,CHEN Lei,et al.Characteristics identification of neutral constituents in cigarette particulate matter by GC×GC-TOF MS[J].Journal of Instrumental Analysis,2012,31(3):255-260.
[10]王晔,孙文梁,苏庆德,等.溶剂萃取-中心切割多维色谱-质谱法测定烟草主要中性香味成分[J].烟草科技,2013(7):43-47.WANG Ye,SUN Wenliang,SU Qingde,et al.Determination of main neutral aroma components in tobacco by solvent extraction with heart-cut multidimensional gas chromatography-mass spectrometry[J].Tobacco Science&Technology,2013(7):43-47.
[11]陈芝飞,杨靖,马宇平,等.基于活性阈值的卷烟烟气中重要碱性香气成分剖析[J].烟草科技,2017,50(3):39-46.CHEN Zhifei,YANG Jing,MA Yuping,et al.Activity threshold analysis of important basic aroma components in cigarette smoke[J].Tobacco Science&Technology,2017,50(3):39-46.
[12]陈芝飞,杨靖,马宇平,等.烟用香料作用阈值感官评价方法的建立及应用[J].烟草科技,2016,49(4):30-36.CHEN Zhifei,YANG Jing,MA Yuping,et al.Establishment and application of sensory evaluation method for functional threshold of tobacco flavor[J].Tobacco Science&Technology,2016,49(4):30-36.
[13]GB/T 5606.1-2004卷烟第1部分:抽样[S].GB/T 5606.1-2004 Cigarettes-Part 1:Sampling[S].
[14]GB/T 19609-2004卷烟用常规分析用吸烟机测定总粒相物和焦油[S].GB/T 19609-2004 Cigarette-Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine[S].
[15]ISO 4387:1987 Cigarettes-Determination of total and dry particulate matter using a routine analytical cigarette smoking machine-Glass fiber filter smoke trap method[S].
[16]贾春晓,文金昉,马宇平,等.半制备型高效液相色谱结合气相色谱-质谱联用法分析卷烟烟气中性香味成分[J].分析试验室,2016,35(7):831-835.JIA Chunxiao,WEN Jinfang,MA Yuping,et al.Analysis of neutral aromatic components from cigarette smoke by semi-preparative high performance liquid chromatography coupled with gas chromatography-mass spectrometry[J].Chinese Journal of Analysis Laboratory,2016,35(7):831-835.
[17]林翔云.调香术[M].北京:化学工业出版社,2008.LIN Xiangyun.Perfumery[M].Beijing:Chemical Industry Press,2008.
[18]毛多斌,张槐岭,贾春晓.卷烟香味化学[M].郑州:河南科学技术出版社,1994.MAO Duobin,ZHANG Huailing,JIA Chunxiao.Chemistry of cigarette aroma[M].Zhengzhou:Henan Science&Technology Press,1994.
[19]Ashurst P R.Food flavorings[M].3rd ed.Gaithersburg:Aspen Publishers,Inc.,1999:113-116.
[2]谢剑平.烟草香原料[M].北京:化学工业出版社,2009.XIE Jianping.Tobacco perfume[M].Beijing:Chemical Industry Press,2009.
[3]何海通.烟用香精香料研究进展[M].北京:中国轻工业出版社,2009:244.HE Haitong.Research progress in tobacco flavor[M].Beijing:China Light Industry Press,2009:244.
[4]洪华俏,郭紫明,易克,等.卷烟主流烟气的中性香气成分分析[J].湖南农业大学学报(自然科学版),2008,34(2):164-167.HONG Huaqiao,GUO Ziming,YI Ke,et al.Analysis of neutral flavor components in mainstream cigarette smoke[J].Journal of Hunan Agricultural University(Natural Sciences),2008,34(2):164-167.
[5]李炎强,李成刚,宗永立,等.国内外低焦油烤烟型卷烟中性香味成分的分析比较[J].香精香料化妆品,2009(5):7-11.LI Yanqiang,LI Chenggang,ZONG Yongli,et al.Comparison of neutral flavor components in domestic and overseas low-tar flue-cured cigarette[J].Flavour Fragrance Cosmetics,2009(5):7-11.
[6]黄兰,徐迎波,田振峰,等.气相色谱-质谱/选择离子监测法分析烟草中的重要香味物质[J].烟草科技,2012(1):34-42.HUANG Lan,XU Yingbo,TIAN Zhenfeng,et al.Analysis of important aroma components in tobacco by GC-MS with selective ion mode[J].Tobacco Science&Technology,2012(1):34-42.
[7]庞永强,王菲,陈再根,等.不同捕集方式下卷烟主流烟气成分的GC/MS分析[J].质谱学报,2009,30(2):124-129.PANG Yongqiang,WANG Fei,CHEN Zaigen,et al.Component analysis of different smoke traps for mainstream smoke by GC/MS[J].Journal of Chinese Mass Spectrometry Society,2009,30(2):124-129.
[8]鹿洪亮,赵明月,刘惠民,等.全二维气相色谱-飞行时间质谱法测定烟草的中性化学成分[J].色谱,2007,25(1):30-34.LU Hongliang,ZHAO Mingyue,LIU Huimin,et al.Determination of neutral chemical constituents in flue-cured tobacco by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry[J].Chinese Journal of Chromatography,2007,25(1):30-34.
[9]杨菁,谢雯燕,陈磊,等.卷烟主流烟气粒相物中中性化学成分的全二维气相色谱飞行时间质谱(GC×GC-TOF MS)谱图特征识别[J].分析测试学报,2012,31(3):255-260.YANG Jing,XIE Wenyan,CHEN Lei,et al.Characteristics identification of neutral constituents in cigarette particulate matter by GC×GC-TOF MS[J].Journal of Instrumental Analysis,2012,31(3):255-260.
[10]王晔,孙文梁,苏庆德,等.溶剂萃取-中心切割多维色谱-质谱法测定烟草主要中性香味成分[J].烟草科技,2013(7):43-47.WANG Ye,SUN Wenliang,SU Qingde,et al.Determination of main neutral aroma components in tobacco by solvent extraction with heart-cut multidimensional gas chromatography-mass spectrometry[J].Tobacco Science&Technology,2013(7):43-47.
[11]陈芝飞,杨靖,马宇平,等.基于活性阈值的卷烟烟气中重要碱性香气成分剖析[J].烟草科技,2017,50(3):39-46.CHEN Zhifei,YANG Jing,MA Yuping,et al.Activity threshold analysis of important basic aroma components in cigarette smoke[J].Tobacco Science&Technology,2017,50(3):39-46.
[12]陈芝飞,杨靖,马宇平,等.烟用香料作用阈值感官评价方法的建立及应用[J].烟草科技,2016,49(4):30-36.CHEN Zhifei,YANG Jing,MA Yuping,et al.Establishment and application of sensory evaluation method for functional threshold of tobacco flavor[J].Tobacco Science&Technology,2016,49(4):30-36.
[13]GB/T 5606.1-2004卷烟第1部分:抽样[S].GB/T 5606.1-2004 Cigarettes-Part 1:Sampling[S].
[14]GB/T 19609-2004卷烟用常规分析用吸烟机测定总粒相物和焦油[S].GB/T 19609-2004 Cigarette-Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine[S].
[15]ISO 4387:1987 Cigarettes-Determination of total and dry particulate matter using a routine analytical cigarette smoking machine-Glass fiber filter smoke trap method[S].
[16]贾春晓,文金昉,马宇平,等.半制备型高效液相色谱结合气相色谱-质谱联用法分析卷烟烟气中性香味成分[J].分析试验室,2016,35(7):831-835.JIA Chunxiao,WEN Jinfang,MA Yuping,et al.Analysis of neutral aromatic components from cigarette smoke by semi-preparative high performance liquid chromatography coupled with gas chromatography-mass spectrometry[J].Chinese Journal of Analysis Laboratory,2016,35(7):831-835.
[17]林翔云.调香术[M].北京:化学工业出版社,2008.LIN Xiangyun.Perfumery[M].Beijing:Chemical Industry Press,2008.
[18]毛多斌,张槐岭,贾春晓.卷烟香味化学[M].郑州:河南科学技术出版社,1994.MAO Duobin,ZHANG Huailing,JIA Chunxiao.Chemistry of cigarette aroma[M].Zhengzhou:Henan Science&Technology Press,1994.
[19]Ashurst P R.Food flavorings[M].3rd ed.Gaithersburg:Aspen Publishers,Inc.,1999:113-116.