美拉德反应产物对主流烟气碱性香味成分的影响研究

为研究美拉德反应产物对主流烟气中碱性香味成分的影响,在某牌号卷烟空白叶组中添加美拉德反应产物(MRPs),采用溶剂萃取法提取吸烟机捕集的卷烟主流烟气粒相物中的香味成分,对萃取液进行碱性成分分离,建立气相色谱-选择离子监测-质谱(GC-SIM-MS)分析碱性香味成分的方法,对比分析添加MRPs前后卷烟主流烟气碱性香味成分...

Effect of Maillard Reaction Products on Alkaline Aroma Components of Mainstream Smoke

In order to understand the effect of Maillard reaction products(MRPs) on the alkaline aroma components in mainstream smoke,MRPs were added to the blank cigarettes.The aroma components were extracted from the mainstream smoke particulate matters collected by smoking machine with solvent extraction method,and the alkaline aroma components were separated from the extract.The method was established to analyze the alkaline aroma components based on gas chromatography selective ion monitoring mass spectrometry(GC-SIM-MS).The alkaline aroma components in mainstream cigarette were compared between before and after adding MRPs into cigarette.The correlation coefficients of the working curves of each component were greater than 0.999 within the linear range.The detection limit was 0.08~0.85 μg/mL and the quantification limit was 0.26~2.80 μg/mL,the method had lower limit of detection and quantification.The recoveries ranged from 76.17% to 90.36%,and RSD of all alkaline aroma components were less than 10%.After adding MRPs into cigarettes,14 kinds of alkaline aroma components in mainstream smoke increased significantly,and showed an obvious upward trend with the increase of MRPs addition amount,which was conducive to highlight cigarette baking and cocoa-like flavor and to enhance smoke concentration.