A method for judging the deterioration of tobacco spices

Abstract

The invention discloses a method for judging deterioration of tobacco flavor, and belongs to the technical field of tobacco flavoring analysis. A sulfuric acid-methanol solution is used for methyl esterification of lactic acid and butyric acid in the tobacco flavor, esterified methyl lactate and methyl butyrate are determined by a gas chromatography-mass spectrometry method, and whether the tobacco flavor is deteriorated can be determined by determining of changes of the lactic acid and the butyric acid in the tobacco flavor. The method can accurately and conveniently determine the condition of the tobacco flavor, the tobacco flavor deterioration determination can be converted from common artificial sniffing to accurate determination of deteriorated products, the tobacco flavor deterioration can be determined greatly in advance, aggravated tobacco flavor deterioration can be effectively prevented, in-advance early-warning the prevention and control is performed as soon as possible, and economic losses caused by the tobacco flavor deterioration can be reduced.

Description

technical field [0001] The invention belongs to the technical field of tobacco flavor analysis, and in particular relates to a method for discriminating deterioration of tobacco flavor based on methyl esterification and gas chromatography mass spectrometry. Background technique [0002] Tobacco flavoring is an important auxiliary material in the production process of cigarette enterprises. It mainly plays the role of enhancing or modifying the style of tobacco products or improving the quality of tobacco products. It can contribute to the improvement of cigarette products and the quality of cigarette smoke. Therefore It is an important factor that constitutes the style of cigarette brands. However, in the production process of cigarette enterprises (including storage, transportation, use, etc.), there are cases of deterioration of tobacco flavors, which seriously affects the quality and quality stability of cigarette products, troubles and affects the normal production of ci...

AI Technical Summary

Problems solved by technology

Based on the high-moisture and high-sugar substrate of tobacco flavors, it is a natural "hotbed" for microbial fermentation. In the process of microbial metabolism, various organic acids will be produced, of which lactic acid and butyric acid are important products, especially butyric acid Because of its characteristic odor, it is an indicator of deterioration. However, if you rely solely on artificial smell or microbial detection, it is often after the spices have deteriorated, which has caused irreparable losses to the production company. The time for predicting the deterioration of flavors is pushed forward, and the timely grasp of changes in tobacco flavors can greatly reduce the risk of deterioration. It is important for manufacturers to change the treatment of tobacco flavors from "post-treatment" to "pre-prevention". significance

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