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Pretreatment and quantitative detection method for detecting tobacco flavor components
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A quantitative detection method and a tobacco flavoring technology are applied in the field of pretreatment for the detection of tobacco flavoring components and quantitative detection of flavoring components, and can solve the problems of poor detection reproducibility, low detection efficiency, and detection interference of flavoring substances. , to achieve the effect of good reproducibility, sensitive detection, and quality monitoring
Active Publication Date: 2010-06-30
CHINA TOBACCO GUANGDONG IND
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At present, there are many pretreatment methods for tobacco flavor samples. Through the detection experiments of tobacco flavors, it is found that simultaneous distillation extraction (SDE), steam distillation (WSD), and supercritical fluid extraction (SCF) are relatively complicated. The detection efficiency is low; direct sampling analysis of spices will produce obvious peak information, which will interfere with the detection of aroma substances; the use of solvent dilution method will reduce the detection sensitivity of a large number of small peak substances; headspace analysis (HS) will greatly increase the amount of sample information
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Embodiment 1
[0040] Take 2 mL of tobacco flavoring, which is a product of Huafang Tobacco Flavoring Co., Ltd., wherein the mass content of propylene glycol, glycerin and sugars is ≥1%.
[0041] Add 0.72g of NaCl to 2mL of the tobacco flavoring, add 2mL of a mixture of n-hexane and ether, wherein the volume ratio of n-hexane and ether is 1:1, oscillate and shake well and let it stand, the mixed liquid is layered, and the organic layer It is light yellow, and the liquid in the light yellow layer is taken for injection, and GC-FID is used for quantitative detection.
[0042]Agilent (Agilent) 4890GC-FID was used, the chromatographic column was DB-5, 30m×0.25μm×0.25mm; the temperature of the injection port was 280°C; the pressure of the column head was 100KPa; the carrier gas was nitrogen, and the flow rate was 1mL / min; Sample injection with a split ratio of 50:1; temperature program, the initial furnace temperature was 40°C, and the temperature began to rise after keeping for 5 minutes. After ...
Embodiment 2
[0045] Take 2 mL of tobacco flavor, which is a product of Guangzhou Baihua Flavor Co., Ltd., wherein the mass content of propylene glycol, glycerin and sugar is ≥5%.
[0046] Add 0.72g of NaCl to 2mL of the flavoring used for tobacco, add 2mL of the mixture of n-hexane and ether, wherein the volume ratio of n-hexane and ether is 1:1, oscillate and shake well and let it stand, the mixed liquid is separated into layers, divided into shallow For the yellow organic layer and the dark brown aqueous layer, the tobacco flavor, the liquid in the light yellow layer and the liquid in the dark brown layer were sampled respectively, and qualitatively detected by GC-MS.
[0047] The detection conditions are: Agilent 6890-5873GC-MS, HP-5ms column, 30m×0.25μm×0.25mm; inlet temperature 280°C; carrier gas helium, flow rate 1mL / min; split injection, split ratio The temperature is 20:1; the temperature is programmed, the initial furnace temperature is 40°C, and the temperature starts to rise aft...
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Abstract
The invention provides a pretreatment method for detecting tobacco flavor components, which comprises the following steps: a, adding NaCl to a tobacco flavor to be detected, with the mass content of propylene glycol, glycerin and sugar in the tobacco flavor of more than or equal to 1 percent; b, adding n-hexane and ether to a solution obtained in the step a, and then shaking up; and taking out an organic-layer liquid, with the volume ratio of the n-hexane and the ether as well as the tobacco flavor of 1:2 to 3:2, and the volume ratio of the n-hexane and the ether of 1:2 to 2:1. Aiming at the characteristics that the peak envelope information of the tobacco flavor is obvious and the peak information of other fragrant substances is less, the pretreatment method and quantitative detection method for tobacco flavors provided by the invention can eliminate the impact of peak envelope substance in the tobacco flavor and distinguish among more flavor components, and has sensitive detection and good reproducibility, thereby effectively monitoring the quality of the flavor.
Description
technical field [0001] The invention relates to a detection technology of flavor components for tobacco, in particular to a pretreatment method for detection of flavor components for tobacco and a quantitative detection method for flavor components. Background technique [0002] Most of the tobacco flavors are in liquid state, with obvious peak information, the mass content of propylene glycol, glycerin and sugars is ≥1%, and the peak information of other flavor substances is less, the most critical in the detection of various indicators of tobacco flavors is the aroma quality assessment. If the evaluation of aroma quality is done by human sensory evaluation, there are relatively large differences in the results due to the subjectivity of human sensory evaluation and uncertain factors. [0003] The use of efficient and sensitive modern analytical separation techniques such as mass spectrometry and chromatography enables people to separate more complex mixtures and obtain a ...
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