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烟气中苦味化合物多为难挥发成分,种类多、含量低。本研究采用感官导向鉴定法与液相色谱-高分辨质谱法(LC-HRMS)相结合分析烟气苦味成分,利用凝胶色谱分离主流烟气粒相物水溶性成分,并对各流分进行感官评价以确定苦味流分,合并后得到苦味特征组分。采用Q-Exactive型LC-HRMS仪器分析苦味特征组分,通过保留时间和二级质谱定性,对化合物标准品水溶液进行味觉评价,确定苦味化合物。在苦味特征组分中共鉴定出16种化合物,其中有苦味特征的是新烟草碱、降烟碱、麦斯明、可替宁、2-丁基咪唑、2-异丙基咪唑、烟酰胺、N-甲基烟酰胺、N-乙基烟酰胺和3-乙基-4-甲基-3-二氢吡咯-2-酮。该方法可为鉴定烟气中关键的苦味成分,实现卷烟产品的定向设计,提高卷烟的感官舒适性提供参考。
Bitter compounds in flue gas are mostly volatile components, variety and low content. In this study, the bitter components of flue gas were analyzed by sensory-oriented identification method and liquid chromatography-high resolution mass spectrometry (LC-HRMS). The water-soluble components of the mainstream smoke particles were separated by gel chromatography. Sensory evaluation to determine the bitterness fractions, bitterness characteristics after the combination of components. The components of bitterness were analyzed by Q-Exactive LC-HRMS instrument. The taste of compound aqueous standard solution was evaluated by retention time and qualitative analysis of second-order MS to determine the bitter compound. A total of 16 compounds were identified in the bitter taste components, among which bitterness was characterized by neonicotinyl, nornicotine, maxima, cotinine, 2-butylimidazole, 2-isopropylimidazole, N-methylnicotinamide, N-ethylnicotinamide and 3-ethyl-4-methyl-3-dihydropyrrol-2-one. The method can provide references for identifying key bitter components in flue gas, realizing directional design of cigarette products and improving sensory comfort of cigarettes.