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建立了采用全二维气相色谱-飞行时间质谱(GC×GC-TO FM S)分析烟草的中性化学成分的方法。以DB-Petro(50m×200μm×0.5μm)为第一维色谱柱,DB-1701(2.3m×100μm×0.1μm)为第二维色谱柱;调制周期为8s;柱头压力为550kPa;采用程序升温方式,初始温度分别为80℃和85℃。采用所建立的方法对不同部位的烟叶、不同品种烟草中的25种中性香味成分含量进行了测定和对比。结果表明:云南楚雄产云烟85的中性香味成分(不包括新植二烯)的总量以中部叶最高,其次是上部叶,下部叶最少;国内外不同品种的烤烟中中性香味成分的含量高低顺序为:巴西烤烟最高,其次是津巴布韦烤烟、云烟85、中烟101、NC89、K326;4类烟草中中性香味成分含量最高的是香料烟,其次是白肋烟、烤烟、马里兰烟。
A method was developed for the analysis of neutral chemical constituents in tobacco using GC-GC-TOFMS. DB-1701 (2.3m × 100μm × 0.1μm) was the second dimension column with DB-Petro (50m × 200μm × 0.5μm) as the first dimension column, the modulation period was 8s, the head pressure was 550kPa, Heating method, the initial temperature was 80 ℃ and 85 ℃. The contents of 25 neutral flavor components in different parts of tobacco and different varieties of tobacco were determined and compared with the established methods. The results showed that the total amount of neutral flavor components (excluding neophytadiene) of Yunnan Chuxiong Yunyun 85 was the highest in the middle leaves, followed by the upper leaves and the lower leaves at least. The contents of neutral flavor components in different varieties of flue-cured tobacco at home and abroad The order of content was highest in Brazil, followed by Zimbabwean flue-cured tobacco, Yunyan85, Zhongyan101, NC89 and K326. The highest content of neutral flavor in the four categories of tobacco was aromatic tobacco, followed by Burley tobacco, Flue-cured tobacco, Maryland tobacco .