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当前位置: 首页 > 文章 > 浓缩液热醇化时间对烟草薄片品质的影响 河南农业科学 2018,47 (6) 149-156
Position: Home > Articles > Effect of Different Heat Aging Treatment Time of Concentrated Liquor on the Quality of Tobacco Sheet Journal of Henan Agricultural Sciences 2018,47 (6) 149-156

浓缩液热醇化时间对烟草薄片品质的影响

作  者：
许春平;俞金伟;王充;马扩彦;曲利利;孟丹丹;姚延超;吴彦
单  位：
重庆中烟工业有限责任公司技术研发中心;广西中烟工业有限责任公司技术中心;郑州轻工业学院食品与生物工程学院
关键词：
浓缩液;热醇化;烟草薄片;香味成分
摘  要：
为提高烟草薄片的质量,研究了不同时间热醇化处理浓缩液对烟草薄片品质的影响。在温度为70℃条件下,设定不同时间(24、48、72 h)对浓缩液进行热醇化后,制成烟草薄片并对其物理性能和常规化学成分进行测定,并将烟草薄片卷制成单料烟,测定单料烟的烟气粒相物中香味成分并进行评吸试验。结果表明:浓缩液热醇化处理对制备的烟草薄片的厚度、伸长量、抗张力和抗张强度等物理性能无显著性影响;随着浓缩液热醇化时间的增加,烟草薄片中还原糖、氨基酸的含量下降,热醇化72 h还原糖、氨基酸含量最低;GC/MS结果表明,热醇化72 h浓缩液制备的单料烟的香味物质含量和种类最多。评吸试验表明,热醇化72 h浓缩液制备的单料烟的效果最好。
译  名：
Effect of Different Heat Aging Treatment Time of Concentrated Liquor on the Quality of Tobacco Sheet
作  者：
XU Chunping;YU Jinwei;WANG Chong;MA Kuoyan;QU Lili;MENG Dandan;YAO Yanchao;WU Yan;College of Food and Bioengineering,Zhengzhou University of Light Industry;Technical Center,China Tobacco Chongqing Industrial Co.,Ltd.;Technical Center,China Tobacco Guangxi Industrial Co.,Ltd.;
关键词：
Concentrated liquid;;Heat aging;;Tobacco sheet;;Aroma components
摘  要：
To improve the quality of tobacco sheet,the effect of different heat aging treatment time of concentrated liquor on the tobacco sheet quality was investigated. At the temperature of 70 ℃,different time( 24 h,48 h,72 h) was set to treat concentrated liquor. After heat aging,reconstituted tobacco sheet was made to determine its physical properties and chemical components,then rolled into unblended cigarette,and aroma component in the particulate matter from the smoke of unblended cigarette was investigated and sensory evaluation was carried out. The results showed that there was no significant difference in the thickness,elongation,tensile and tensile strength,and other physical properties after different heat aging time treatments. With the increase of the heat aging time,the contents of reducing sugar and amino acid in tobacco sheet were decreased gradually. At heat aging time of 72 h,the reducing sugar content was the lowest,while at heat aging time of 72 h,the amino acid content was the lowest. GC/MS results showed that concentration and kind of aroma components in the unblended cigarette prepared by the concentrated liquid under the heat aging time of 72 h were most,and the sensory evaluation result showed that the unblended cigarette prepared by the concentrated liquid under the heat aging time of 72 h was the best.

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