烤烟梗丝与叶丝卷烟主流烟气香味成分的差异性分析

摘要

对烤烟梗丝与叶丝卷烟主流烟气香味成分进行比对分析,为梗丝在卷烟配方设计和减害降焦中的应用提供理论参考.选取国内主产区云南曲靖的烤烟烟梗及其对应片烟,对其制丝后的94种卷烟主流烟气香味成分进行差异性分析,结果表明:以单支卷烟计,梗丝卷烟主流烟气中22种碱性成分总量约为叶丝烟气的1/5,除2,6-二甲基吡嗪外,其余21种碱性成分均低于叶丝卷烟;梗丝卷烟主流烟气中47种中性成分总量约为叶丝烟气的1/2,释放量低于叶丝卷烟的中性成分有42种;梗丝卷烟主流烟气中25种酸性成分总量约为叶丝烟气的1/20,各具体成分的释放量也均低于叶丝卷烟.以单位焦油计,梗丝卷烟主流烟气碱性香味成分的释放总量约为叶丝卷烟的1/2,其中明显低于叶丝卷烟的碱性成分有14种;梗丝卷烟主流烟气中性香味成分的释放总量与叶丝卷烟基本相当,其中明显低于叶丝卷烟的中性成分有34种;梗丝卷烟主流烟气酸性香味成分的释放总量为叶丝卷烟的1/7,除戊酸外,其余24种酸性香味成分的释放量均明显低于叶丝卷烟.梗丝烟气香味成分与叶丝烟气香味成分的种类组成基本一致,但梗丝烟气与叶丝烟气各具体香味成分的含量存在很大差异;采用梗丝掺配技术在降低卷烟焦油的同时,应有针对性地利用补香、增香技术来减少卷烟烟气香味成分的损失.%The comparative analysis of aroma compounds in the mainstream smoke of cigarettes which were made of cut stem or cut leaf of flue-cured tobacco was carried out, in order to provide theoretical references for the application of cut stem in ciga-rette blending design and tar reduction. The stems and leaves of flue-cured tobacco were selected from Qujing city of Yunnan province, they were cut and made into cigarettes, and the differences in ninety-four kinds of aroma compounds in mainstream smoke between two types of cigarettes were analyzed. The results indicated that:for a single cigarette, the total yield of 22 kinds of basic aroma components in mainstream smoke of cut-stem cigarette was about one fifth of cut-leaf cigarette;except for 2,6-dime-thylpyrazine, the content of other 21 kinds of basic aroma components in mainstream smoke of cut-stem cigarette was all lower than that of cut-leaf cigarette;the total yield of 47 kinds of neutral aroma components in mainstream smoke of cut-stem cigarette was about half of cut-leaf cigarette; the content of 42 kinds of neutral aroma components in mainstream smoke of cut-stem ciga-rette was all lower than that of cut-leaf cigarette; the total yield of 25 kinds of acidic aroma components in mainstream smoke of cut-stem cigarette was about one twentieth of cut-leaf cigarette;the content of all acidic aroma components in mainstream smoke of cut-stem cigarette was all lower than that of cut-leaf cigarette. For tar per unit, the total yield of basic aroma components in mainstream smoke of cut-stem cigarette was about half of cut-leaf cigarette;the content of 14 kinds of basic aroma components in mainstream smoke of cut-stem cigarette was obviously lower than that of cut-leaf cigarette;the total yield of neutral aroma compo-nents in mainstream smoke of cut-stem cigarette was similar to that of cut-leaf cigarette;the content of 34 kinds of neutral aroma components in mainstream smoke of cut-stem cigarette was markedly lower than that of cut-leaf cigarette;the total yield of acidic aroma components in mainstream smoke of cut-stem cigarette was about one seventh of cut-leaf cigarette;except for valeric acid, the content of other 24 kinds of acidic aroma components in mainstream smoke of cut-stem cigarette was evidently lower than that of cut-leaf cigarette. When cut-stem blending technology was applied in reducing cigarette tar, the flavor compensation and aroma enhancement technologies should be pertinently used to reduce the loss of aroma compounds in mainstream cigarette smoke.