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Method for determining chemical components in tobacco dry distillated flavor

A technology of chemical composition and determination method, which is applied in the field of tobacco analysis, can solve problems such as large errors, and achieve the effect of accurate and reliable determination results and simple and fast determination methods

Active Publication Date: 2015-09-23
CHINA TOBACCO ZHEJIANG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Due to the high content of nicotine in tobacco retort spices, while the content of other chemical components is very low, there is a large error in quantitative determination using a single internal standard

Method used

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  • Method for determining chemical components in tobacco dry distillated flavor
  • Method for determining chemical components in tobacco dry distillated flavor
  • Method for determining chemical components in tobacco dry distillated flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Weigh 4g of shredded tobacco and put it into a tube furnace, heat it to 400°C, and keep the temperature constant for 2.5h. The flue gas produced by dry distillation is brought into the absorption bottle placed in the cold trap with nitrogen gas. The absorption bottle is pre-installed with 25mL of propylene glycol. The temperature of the cold trap is -15°C, the smoke condensate in the pipeline is washed out with 40mL propylene glycol, the absorption liquid in the absorption bottle is combined with the smoke condensate washed out in the pipeline, and the tobacco dry distillation flavor is obtained.

Embodiment 2

[0046] Weigh 4g of shredded tobacco and put it into a tube furnace, heat it to 500°C, and keep the temperature constant for 2.5h. Use nitrogen to bring the flue gas generated by dry distillation into an absorption bottle placed in a cold trap. The absorption bottle is pre-installed with 25mL of propylene glycol. The temperature of the cold trap is -15°C, the smoke condensate in the pipeline is washed out with 40mL propylene glycol, the absorption liquid in the absorption bottle is combined with the smoke condensate washed out in the pipeline, and the tobacco dry distillation flavor is obtained.

Embodiment 3

[0048] Weigh 4g of shredded tobacco and put it into a tube furnace, heat it to 600°C, and keep the temperature constant for 2.5h. Use nitrogen to bring the flue gas produced by dry distillation into an absorption bottle placed in a cold trap. The absorption bottle is pre-installed with 25mL of propylene glycol. The temperature of the cold trap is -15°C, the smoke condensate in the pipeline is washed out with 40mL propylene glycol, the absorption liquid in the absorption bottle is combined with the smoke condensate washed out in the pipeline, and the tobacco dry distillation flavor is obtained.

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Abstract

The invention discloses a method for determining chemical components in tobacco dry distillated flavor. The method comprises the following steps: (1), with ethanol as a solvent, respectively preparing a menthol standard solution and a propyl benzoate standard solution; (2), mixing uniformly the tobacco dry distillated flavor with the menthol standard solution and the propyl benzoate standard solution so as to obtain a sample solution to be measured; (3), carrying out gas chromatography-mass spectroscopy analysis on the sample solution to be measured so as to obtain a determination result of the chemical components in the tobacco dry distillated flavor. By adopting the method for determining chemical components in the tobacco dry distillated flavor, the chemical components in the tobacco dry distillated flavor can be simply, quickly, and accurately determined to guide improvement on processes for tobacco dry distillated flavor preparation.

Description

technical field [0001] The invention relates to the field of tobacco analysis, in particular to a method for determining chemical components of tobacco dry distillation spices. Background technique [0002] In the tobacco industry, the flavoring content added to tobacco products is quite considerable. Except that most cigarettes have only a small amount of flavoring, the flavoring content of several other tobacco products is relatively high, including pipe tobacco, cigars, hand-rolled tobacco, chewing tobacco, snuff The amount of flavoring added in hookah and hookah is usually higher than that in cigarettes. In these products, spices play a decisive role in the taste of the whole product. [0003] Retort spices are a new type of spices developed for the shortcomings of the traditional smoke method to obtain spices. The main disadvantages of traditional smoke methods are the pollution of food and the environment by harmful wood smoke and the damage to human health, especiall...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
Inventor 储国海周国俊杨艳芹夏倩袁凯龙蒋健刘金莉胡雅军
Owner CHINA TOBACCO ZHEJIANG IND
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