烟草科技
煙草科技
연초과기
TOBACCO SCIENCE & TECHNOLOGY
2015年
1期
31-39
,共9页
冒德寿%刘强%李智宇%蔡柄彪%侯春%王凯%洪鎏%曲荣芬%李海涛
冒德壽%劉彊%李智宇%蔡柄彪%侯春%王凱%洪鎏%麯榮芬%李海濤
모덕수%류강%리지우%채병표%후춘%왕개%홍류%곡영분%리해도
烟气味觉%苦味%味觉阈值%味觉活力值%烟气苦味指数模型
煙氣味覺%苦味%味覺閾值%味覺活力值%煙氣苦味指數模型
연기미각%고미%미각역치%미각활력치%연기고미지수모형
Tobacco smoke taste%Bitterness%Taste threshold%Taste active value (TAV)%Bitterness index model for tobacco smoke
为研究烟气苦味的物质基础及作用模式，以食品风味学苦味机理和苦味物质基础为指导，采用味觉活力值法，对51个烟叶样品烟气中13种生物碱及相关碱性物质（统称为生物碱）含量、苦味阈值和味觉活力值（Taste active value,TAV）进行检测或计算，建立了烟气苦味指数模型，并与感官评价进行了拟合研究。结果表明：①13种生物碱标准工作曲线的线性关系良好（R2＞0.99），相对标准偏差（RSD）≤10%，加标平均回收率（n=5）处于79.51%~94.80%之间，建立的烟气生物碱检测方法满足实际定量需求。②13种生物碱对烟气苦味均有贡献，麦斯明、假木贼碱和烟碱贡献率较大，TAV值均大于20，以麦斯明的贡献最大；可替宁、降烟碱、烟碱烯、吲哚和吡啶的TAV值处于2~20之间，贡献次之，而3-乙基吡啶、喹啉、异喹啉、新烟草碱和2,3′-联吡啶的TAV值＜2，贡献较小。③以13种生物碱味觉活力值为基础建立的烟气苦味指数模型，与感官评价结果的拟合效果理想。
為研究煙氣苦味的物質基礎及作用模式，以食品風味學苦味機理和苦味物質基礎為指導，採用味覺活力值法，對51箇煙葉樣品煙氣中13種生物堿及相關堿性物質（統稱為生物堿）含量、苦味閾值和味覺活力值（Taste active value,TAV）進行檢測或計算，建立瞭煙氣苦味指數模型，併與感官評價進行瞭擬閤研究。結果錶明：①13種生物堿標準工作麯線的線性關繫良好（R2＞0.99），相對標準偏差（RSD）≤10%，加標平均迴收率（n=5）處于79.51%~94.80%之間，建立的煙氣生物堿檢測方法滿足實際定量需求。②13種生物堿對煙氣苦味均有貢獻，麥斯明、假木賊堿和煙堿貢獻率較大，TAV值均大于20，以麥斯明的貢獻最大；可替寧、降煙堿、煙堿烯、吲哚和吡啶的TAV值處于2~20之間，貢獻次之，而3-乙基吡啶、喹啉、異喹啉、新煙草堿和2,3′-聯吡啶的TAV值＜2，貢獻較小。③以13種生物堿味覺活力值為基礎建立的煙氣苦味指數模型，與感官評價結果的擬閤效果理想。
위연구연기고미적물질기출급작용모식，이식품풍미학고미궤리화고미물질기출위지도，채용미각활력치법，대51개연협양품연기중13충생물감급상관감성물질（통칭위생물감）함량、고미역치화미각활력치（Taste active value,TAV）진행검측혹계산，건립료연기고미지수모형，병여감관평개진행료의합연구。결과표명：①13충생물감표준공작곡선적선성관계량호（R2＞0.99），상대표준편차（RSD）≤10%，가표평균회수솔（n=5）처우79.51%~94.80%지간，건립적연기생물감검측방법만족실제정량수구。②13충생물감대연기고미균유공헌，맥사명、가목적감화연감공헌솔교대，TAV치균대우20，이맥사명적공헌최대；가체저、강연감、연감희、신타화필정적TAV치처우2~20지간，공헌차지，이3-을기필정、규람、이규람、신연초감화2,3′-련필정적TAV치＜2，공헌교소。③이13충생물감미각활력치위기출건립적연기고미지수모형，여감관평개결과적의합효과이상。
In order to investigate the substance basis and action mode of tobacco smoke bitterness, by referring to the bitter mechanism and bitter substance basis in food flavor science, the contents, bitterness thresholds and taste active values (TAVs) of 13 alkaloids in smoke of 51 tobacco samples were determined or calculated with taste active value method, a bitterness index model for tobacco smoke was established, the model was further verified with sensory evaluation. The results showed that: 1) The calibration curves of the 13 alkaloids displayed good linearity with the correlation coefficients (R2) above 0.99, the average recoveries (n=5) ranged from 79.51 to 94.80% with the relative standard deviations (RSD, n=5) ≤10%. The developed method was suitable for quantitative determination of smoke alkaloids. 2) Myosmine, anabasine and nicotine made major contribution to smoke bitterness with TAVs over 20, especially myosmine; the TAVs of cotinine, nornicotine, nicotyrine, indole, and pyridine ranged from 2 to 20; and the TAVs of 3-ethylpyridine, quinoline, isoquinoline, anatabine, and 2,3'-bipyridine were less than 2. 3) The bitterness index model for tobacco smoke based on the TAVs of the 13 alkaloids agreed pretty well with the results of sensory evaluation.
