A method for rapid analysis of Maillard reaction flavor substances in shredded cigarette tobacco
A technology of Maillard reaction and flavor substances, which is applied in the analysis of materials, material separation, measuring devices, etc., to achieve the effects of avoiding solvent pollution and interference of non-volatile components, simple sample pretreatment, good accuracy and sensitivity
Active Publication Date: 2015-08-19
CHINA TOBACCO GUIZHOU IND
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Problems solved by technology
Aiming at the lack of detection of volatile flavor substances formed by the Maillard reaction in shredded cigarettes in the prior art, the present invention uses the combination of static headspace (SHS) and gas chromatography mass spectrometry (GC / MS) to establish a fast and accurate SHS-GC / MS analysis method for determining the relative content of flavor substances formed by Maillard reaction
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Embodiment 1
[0035] 1 Experimental part
[0036] 1.1 Materials, reagents and instruments
[0037] Cigarette samples (selected from cigarette companies); Perkin Elmer Clarus600 gas chromatography / mass spectrometer, Turbo Matrix 40Trap automatic headspace instrument (PE company); AG104 analytical balance (sensitivity: 0.1mg, Swiss Mettler- Toledo Company); FW135 Chinese herbal medicine grinder (Tianjin Test Instrument Co., Ltd.)
[0038] 1.2 Sample processing and analysis
[0039] The shredded tobacco of the cigarette sample was dried at 40°C for 2 hours, crushed into shredded tobacco powder with a pulverizer, and passed through a 40-mesh sieve. Accurately weigh 0.5g of cut tobacco powder, put it into a 20mL headspace bottle and quickly press the bottle cap, and put it into a headspace sampler for GC / MS analysis. The analysis conditions are:
[0040] (1) SHS conditions. Sample equilibration temperature: 120°C; sample loop temperature: 130°C; transfer line temperature: 140°C; sample equi...
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Abstract
The invention provides a rapid analysis method for flavor substances of maillard reaction in cigarette tobacco shreds. In order to rapidly and effectively detect the flavor substances of the maillard reaction in the cigarette tobacco shreds, the method comprises the steps of performing static headspace on a sample for 30min at 120 DEG C, detecting in a full-scan mode with a DB-624 chromatographic column by a gas chromatography-mass spectrography, and relatively quantifying with a peak area normalization method. The analysis method can detect the 60 flavor substances of the maillard reaction in the cigarette tobacco shred, including alcohol, aldehyde, ketone, acid, ester, heterocycle and the like. The method has the characteristics of simplicity, quickness, low loss of the flavor substances, and the like, obtains a good effect when applied to the actual sample for detection, and provides a theoretical reference for a maillard reaction mechanism and an application study.
Description
technical field [0001] The invention relates to a method for rapidly analyzing flavor substances of Maillard reaction in shredded tobacco of cigarettes, and belongs to the technical field of analysis and detection of cigarette components. Background technique [0002] Maillard reaction (Maillard Reaction), also known as non-enzymatic browning reaction or amino-carbonyl reaction (Amino Carbonyl Reaction), mainly refers to amino compounds (amino acids, peptides and proteins, etc.) and carbonyl compounds (glucose, fructose and other reducing sugars and A series of complex reactions such as condensation, dehydration, degradation, cracking, and polymerization that occur between compounds with similar structures. [0003] This reaction is often used in the tobacco industry. In the process of tobacco preparation, aging, processing and smoking, Maillard reaction occurs to varying degrees to generate a variety of tobacco flavor components. The main sources of these tobacco flavor re...
Claims
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IPC IPC(8): G01N30/88
Inventor 刘剑姬厚伟韩伟杨虹杰杨敬国刘纳纳满杰
Owner CHINA TOBACCO GUIZHOU IND