杏子酸味烟用香料靶向组分的确定及制备工艺优化

摘要

In order to develop natural sour taste tobacco flavors to improve sensory comfort of cigarette, targeted components in apricot extracts was determined by methods of gel permeation chromatography (GPC) separation, cigarette sensory evaluation and gas chromatography-mass spectrometry (GC/MS). Preparation process of apricot sour taste tobacco fl avor was optimized by using contents of the targeted components as index. Results showed that: 1) The targeted components were sour taste fractions, mainly composed of seven organic acids, including malic acid, citric acid, lactic acid, succinic acid, fumaric acid, glyceric acid and glycolic acid. 2) The optimal technical parameters of heat extraction method were ethanol concentration 95%, sample/solvent ratio 1:5, extraction temperature 75℃ and extraction time 2h. The optimized process parameters of membrane separation were ultrafi ltration membrane with molecular weight cut off 8kD and dry matter content of apricot extract 2% (mass fraction). 3) Compared with commercially available apricot extract and crude extract, the content of seven organic acids in apricot taste tobacco fl avor was the highest, which was the best for improving the sensory comfort of cigarette.%为 开发能够改善卷烟感官舒适性的天然酸味烟用香料,采用凝胶渗透色谱(GPC)分离、卷烟感官作用评价、气相色谱质谱联用(GC/MS)等方法确定了杏子粗提物的酸味靶向组分,并以其含量为指标对杏子酸味烟用香料的靶向制备工艺进行了优化.结果表明:① 靶向组分为酸味组分,主要由苹果酸、柠檬酸、乳酸、琥珀酸、富马酸、甘油酸和羟基乙酸等7种有机酸组成.② 以7种有机酸含量为指标确定了溶剂加热浸提法提取工艺参数:30%乙醇、料液质量比1:5、提取温度75 ℃、提取时间2.0 h;膜分离工艺参数为超滤膜截留分子量8 kD、超滤前料液干物质含量(质量分数)2%(干基计).③与市售杏子提取物和杏子粗提物相比,采用优化工艺制备的杏子酸味烟用香料中7种有机酸含量最高,对改善卷烟感官舒适性的效果最好.