农学学报
農學學報
농학학보
Chinese Countryside Well-off Technology
2011年
9期
13-17
,共5页
杨志忠%韦凤杰%程向红%田海英%杨欣玲
楊誌忠%韋鳳傑%程嚮紅%田海英%楊訢玲
양지충%위봉걸%정향홍%전해영%양흔령
β-胡萝卜素%降解%GC/MS%香味物质%二氢猕猴桃内酯%β-紫罗兰酮
β-鬍蘿蔔素%降解%GC/MS%香味物質%二氫獼猴桃內酯%β-紫囉蘭酮
β-호라복소%강해%GC/MS%향미물질%이경미후도내지%β-자라란동
β-carotene%Degradation%GC/MS%Aroma%Dihydro Actinidiolide%β-ionone
为了给卷烟加香提供一种新思路,比较分析了不同降解方法下β-胡萝卜素的降解产物,利用双氧水氧化、硫酸铜催化-双氧水氧化、硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化等4种不同的降解方法对β-胡萝卜素进行降解,并对降解产物进行GC/MS分析。所鉴定出的降解产物均为烟叶中的重要香味成分,其中二氢猕猴桃内酯和β-紫罗兰酮相对含量最高;硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,二氢猕猴桃内酯相对含量高于另外2种方法;双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,β-紫罗兰酮相对含量高于另外2种方法。β-胡萝卜素经过降解,可以产生二氢猕猴桃内酯、β-紫罗兰酮、异佛尔酮、氧化异佛尔酮等致香物质;不同的降解方法,得到的降解产物和比例不同。
為瞭給捲煙加香提供一種新思路,比較分析瞭不同降解方法下β-鬍蘿蔔素的降解產物,利用雙氧水氧化、硫痠銅催化-雙氧水氧化、硝痠銀催化-雙氧水氧化和高錳痠鉀催化氧化-雙氧水氧化等4種不同的降解方法對β-鬍蘿蔔素進行降解,併對降解產物進行GC/MS分析。所鑒定齣的降解產物均為煙葉中的重要香味成分,其中二氫獼猴桃內酯和β-紫囉蘭酮相對含量最高;硝痠銀催化-雙氧水氧化和高錳痠鉀催化氧化-雙氧水氧化法所得到的降解產物中,二氫獼猴桃內酯相對含量高于另外2種方法;雙氧水氧化和高錳痠鉀催化氧化-雙氧水氧化法所得到的降解產物中,β-紫囉蘭酮相對含量高于另外2種方法。β-鬍蘿蔔素經過降解,可以產生二氫獼猴桃內酯、β-紫囉蘭酮、異彿爾酮、氧化異彿爾酮等緻香物質;不同的降解方法,得到的降解產物和比例不同。
위료급권연가향제공일충신사로,비교분석료불동강해방법하β-호라복소적강해산물,이용쌍양수양화、류산동최화-쌍양수양화、초산은최화-쌍양수양화화고맹산갑최화양화-쌍양수양화등4충불동적강해방법대β-호라복소진행강해,병대강해산물진행GC/MS분석。소감정출적강해산물균위연협중적중요향미성분,기중이경미후도내지화β-자라란동상대함량최고;초산은최화-쌍양수양화화고맹산갑최화양화-쌍양수양화법소득도적강해산물중,이경미후도내지상대함량고우령외2충방법;쌍양수양화화고맹산갑최화양화-쌍양수양화법소득도적강해산물중,β-자라란동상대함량고우령외2충방법。β-호라복소경과강해,가이산생이경미후도내지、β-자라란동、이불이동、양화이불이동등치향물질;불동적강해방법,득도적강해산물화비례불동。
Carotenoids are the precursors of the tobacco flavor components and play an important role in tobacco quality. In order to expand the source of tobacco flavors and fragrances, the β-carotene was degradated under different conditions and the degradation products were analyzed by GC/MS. The β-carotene was degradated with hydrogen peroxide oxidation, copper sulfate catalyst-hydrogen peroxide oxidation, silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation, respectively. It is found that the degradation products identified were important flavor components in tobacco. The content of dihydro actinidiolide and β-ionone were the higher than other flavor components. The relative content of dihydro actinidiolide determined with silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were higher than that with the others. The relative content of β-ionone determined with hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were more than the others. It is conlucded that the β-carotene can be degradated into dihydro actinidiolide, β-ionone, isophorone, 3,5,5 trimethylcyclohexene 1,4 dione and other flavor components, and the degradation products and relative content are different under different degradation ..conditions.
