| 刺梨提取物的制备及其在卷烟中的应用研究 |
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| 引用本文： | 邱光明,谭兰兰,汪长国,马林,戴亚,杨文敏.刺梨提取物的制备及其在卷烟中的应用研究[J].安徽农业科学,2014(13):4046-4049. |
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| 作者姓名： | 邱光明 谭兰兰 汪长国 马林 戴亚 杨文敏 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院;川渝中烟工业有限责任公司技术研发中心; |
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| 摘 要： | 目的]研究不同因素对乙醇溶液提取刺梨的影响.方法]选取了提取时间、料液比、提取次数进行了单因素及正交试验.结果]不同因素对刺梨提取物产率的影响大小为提取次数＜料液比＜提取时间,得到了优化的提取工艺条件并进行了验证.利用GC/MS对刺梨提取物进行了分析鉴定,共鉴定出了109种成分.对提取物进行了卷烟加香作用评价.结论]刺梨提取物对卷烟感官品质在香气量、舒适性和余味上提升较为明显.
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| 关 键 词： | 刺梨 提取 香味成分 感官品质 |
Preparation of Roxburgh Rose Extracts and Its Application in Flue-cured Tobacco |
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| Institution: | QIU Guang-ming;MA Lin;DAI Ya;School of Food and Bioengineering,Zhengzhou Institute of Light Industry;Technique Research and Development Center of Chuanyu Tobacco Industry Co. Ltd.; |
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| Abstract: | Objective] To study the effects of various factors on extracting of roxburgh rose with ethanol solution.Method] Extracting time,ratio of material to liquid and extracting times were selected for single factor test and orthogonal test.Result] The results showed that,the influence of the three factors on the amount of roxburgh rose extract was extracting times ＜ ratio of material to liquid ＜ extracting time.The optimized extracting conditions were obtained and verified.The roxburgh rose extract was analyzed by GC/MS method,109 components were indentified.The roxburgh rose extract was also added into cigarettes for sensory evaluation.Conclusion] It was found that the roxburgh rose extract obviously increased the sensory quality on the amount of aroma,coziness and after taste. |
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| Keywords: | Roxburgh rose Extraction Flavor component Sensory quality |
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