红枣烤甜香特征成分的确定及制备工艺优化

摘要

为开发烤甜香风格突出的红枣烟用香料,利用卷烟感官作用评价、气相色谱(GC)、气相色谱—质谱联用(GC/MS)等方法,确定了红枣烤甜香特征组分及特征成分,并以特征成分含量为指标对提取分离方法及主要工艺参数进行了优化.结果表明:①红枣粗提物经大孔吸附树脂分离后得到的30％(质量分数)乙醇洗脱组分为烤甜香特征组分,确定的7种烤甜香特征成分为4-环戊烯-1,3-二酮、5-甲基糠醛、甲基环戊烯醇酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、麦芽酚、5-羟甲基糠醛和2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮(DDMP).②加热浸提法提取红枣的效果较好,确定的工艺参数为乙醇浓度65％、料液质量比1∶5、提取温度60℃、提取时间1.5 h、提取2次;膜分离工艺参数为超滤膜截留分子量8kD和料液干物质含量3％.③采用优化确定的方法制备的红枣烤甜香特征香料中7种特征成分总量明显高于市售的红枣提取物和红枣粗提物,且基本不含蛋白质、果胶等大分子物质,其试验卷烟烟气的烤甜香香韵更加突出.%In order to develop tobacco flavor with prominent style of roasted sweet aroma from jujube,the characteristic fractions and components with roasted sweet aroma of jujube extract were determined by sensory evaluation,gas chromatography (GC),gas chromatography-mass spectrometry (GC/MS).Preparation methods and main parameters were optimized by using contents of characteristic components as index.Results showed that:1) The fraction of jujube extract eluted by 30％ of ethonal solution was significant in roasted sweet aroma note.The identified seven aroma components with characteristic note of roasted sweet aroma were 4-cyclopentene-1,3-dione,5-methylfurfural,cyclotene,4-hydroxy-2,5-dimethyl-3(2H)-furanone,maltol,5-hydroxymethylfurfural and 2,3-dihydro-3,5-hydroxy-6-methyl-4(H)-4-one (DDMP),respectively.2) Heat extraction method was better for jujube,with optimal preparation process parameters as follows:ethanol concentration 65％,sample/solvent ratio 1 ∶ 5,extraction temperature 60℃ and extraction time 1.5h.The optimized process parameters of membrane separation were:ultrafiltration membrane with molecular weight cut off 8 kD and dry matter content of jujube extract 3％.3) The total content of seven characteristic aroma components in jujube flavor obtained by optimal extraction and separation methods was significantly higher than that of commercially available jujube extract and crude extract.Jujube flavor did not contain protein and pectin which would produce unpleasant cigarette flavor.The roasted sweet aroma note of test cigarette with addition of jujube characteristic flavor was more prominent than other two cigarette samples.