译 名：
Changes of flavor-specific constituents and constituents of routine analysis in tobacco leaves before and after expansion
作 者：
Tang Gangling;Xian kefa(Zhengzhou Tobacco Research Institute Zhengzhou 450000)
关键词：
Expanded tobacco FIavor constituents Routine constituents SimuItaneous distiIIation and extrac-tion method
摘 要：
The natural flavor c0nstituents and t0tal sugar, t0tal nitrogen and nicotine of expended tobacco from five differentblending leaf groups were studied with simultaneous water steam distillation and 0rganic solvent extraction method.The neutral extract after removing the basic and acidic substances was ana1yzed by capillary gas chromatography. Atotal of 22 important flavor substances were identified and quantitatively' determined by GC and GC/MS- In the sametime, total sugar, total nitrogen and nicotine of cut tobacco were deterrnined according to national standard. The re-sults indicate that these flavor constituents and total sugar, total nitrogen and nicotine decrease to some certain extentafter cut tobacco is expanded. The degree of decrease is related to expanding method and process condition.
