作者：冯懂懂1, 冯衍闯2, 张震1, 倪和朋1, 梁淼2, 黄珂2, 朱鑫超2, 张钱双燕1, 谭淞彦1, 张峻松2
作者单位：1. 红塔烟草（集团）有限责任公司玉溪卷烟厂，云南 玉溪 653110;
2. 郑州轻工业大学食品与生物工程学院，河南 郑州 450001
关键词：风味接装纸;特征成分;衰减;动力学
摘要：
为研究风味接装纸中特征成分的衰减行为，以纽甜、薄荷醇和苹果酸为研究对象，对不同储存时间下各风味接装纸中的特征成分进行提取和检测，并采用零级、一级和Higuchi动力学模型对其衰减曲线进行拟合，获得合适的动力学模型及参数。结果表明：风味接装纸中薄荷醇的衰减率最高，纽甜次之，苹果酸最不易衰减；风味接装纸中纽甜添加量为326.53 μg/g的衰减更符合Higuchi动力学模型Q=0.6269t1/2，薄荷醇添加量为6244.52 μg/g的衰减更符合Higuchi动力学模型Q=5.0265t1/2，苹果酸添加量为143.92 μg/g的衰减更符合一级动力学模型Q=1.1167(1–e–0.0306t)。该方法可较好地预测风味接装纸中特征成分的衰减行为，为风味物质在接装纸中的应用提供基础数据支撑。
Study on attenuation behavior of characteristic components in different flavor tipping papers
FENG Dongdong1, FENG Yanchuang2, ZHANG Zhen1, NI Hepeng1, LIANG Miao2, HUANG Ke2, ZHU Xinchao2, ZHANG Qianshuangyan1, TAN Songyan1, ZHANG Junsong2
1. Yuxi Cigarette Factory, Hongta Tobacco (Group) Co., Ltd., Yuxi 653110, China;
2. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Abstract: In order to study the attenuation behavior of characteristic components in flavor tipping papers. Taking neotame, menthol and malic acid as the research objects, the characteristic components of each flavor tipping paper under different storage time were extracted and detected. The attenuation curve was fitted by zero order, first order and Higuchi dynamic models, and the appropriate dynamic model and parameters were obtained. The results showed that the attenuation rate of menthol in flavor tipping papers was the highest, followed by neotame and malic acid. The attenuation of neotame, which’s addition amount in flavor tipping paper was 326.53 μg/g, was more in line with Higuchi kinetic model (Q=0.6269t1/2). The attenuation of menthol, which’s addition amount in flavor tipping paper was 6244.52 μg/g, was more in line with Higuchi kinetic model (Q=5.0265t1/2). The attenuation of malic acid, which’s addition amount in flavor tipping paper was 143.92 μg/g, was more in line with first order kinetic model (Q=1.1167(1–e–0.0306t)). This method can predict the attenuation behavior of characteristic components in flavor tipping paper, and provide basic data support for the application of flavor substances in tipping paper.
Keywords: flavor tipping paper;characteristic component;attenuation;kinetics
2024, 50(5):79-85,121 收稿日期: 2021-10-29;收到修改稿日期: 2022-01-03
基金项目: 红塔烟草（集团）有限责任公司科技项目（HTYX-2020-0252 109791）
作者简介: 冯懂懂(1989-),男,云南玉溪市人,工程师,硕士,主要从事卷烟质量管控与烟草化学方面研究。
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