摘要

[目的]研究不同卷烟非挥发性有机酸和高级脂肪酸含量差异，为研究卷烟风格差异提供参考。[方法]选取国内外52种不同产地卷烟，采用气相色谱方法分别对烟丝中非挥发性有机酸和高级脂肪酸、烟碱含量进行分析。[结果]试验表明，烤烟型卷烟非挥发性有机酸低于混合型卷烟，而高级脂肪酸含量高于混合型卷烟；国内混合型卷烟草酸、柠檬酸、高级脂肪酸含量高于国外混合型卷烟；不同产地卷烟非挥发性有机酸和高级脂肪酸含量呈现差异分布；利用SPC归类发现，草酸、丙二酸、苹果酸和柠檬酸对样品区分具有显著性作用。[结论]通过对不同卷烟烟丝中的非挥发性有机酸和高级脂肪酸含量以及其指标间的相关性分析，可为研究不同类卷烟的风格特征提供参考。

关键词非挥发性有机酸；高级脂肪酸；混合型卷烟；烤烟型卷烟；产地

中图分类号S572文献标识码A文章编号0517-6611（2015）05-231-04

Analysis of Nonvolatile Organic Acids and Higher Fatty Acid Content in Tobacco

HUANG Shan-song1， WU Jing-jing1*， ZHOU Yun1 et al

（1.China Tobacco Guangxi Industrial Co.Ltd.， Nanning， Guangxi 530001）

Abstract[Objective] To study on the difference of nonvolatile organic acids and higher fatty acid content， provide reference for research on cigarette style differences.[Method] Selecting 52 kinds of cigarette from domestic and foreign， gas chromatography method was adopted to analyze nonvolatile organic acids and higher fatty acid， nicotine content.[Result] The results showed that， the nonvolatile organic acid of virginia type cigarette is lower than that of the blended type cigarettes， while the higher fatty acid content of which was higher than that of blended type cigarette；The oxalic acid， citric acid， fatty acid content of domestic blended type cigarette was higher than that of foreign blended cigarettes； different origin of tobacco nonvolatile organic acids and higher fatty acid content showed different distribution.SPC was used for Clustering， The result showed that oxalic acid， malonic acid， malic acid and citric acid has a significant effect on the sample division.[Conclusion] The research on the domestic and foreign nonvolatile organic acids and higher fatty acid content distribution and the correlation between the index analysis， provides the support for analyzing the characteristics style of different types of cigarettes.

Key words Nonvolatile organic acids； Higher fatty acid； Blended type cigarette； Virginia type cigarette； Producing area

作者简介

黄善松（1971-），男，广西平南人，工程师，从事卷烟调香研究。*通讯作者，工程师，硕士，从事烟草化学研究。

收稿日期2014-12-30

非挥发性有机酸和高级脂肪酸是烟草中的重要成分。烟草中的非挥发性有机酸对烟草香味有间接影响作用，它们可以通过调節烟草酸碱值，平衡烟气酸碱度，进而改善卷烟香吃味。非挥发性有机酸中影响较大的有苹果酸、柠檬酸、草酸和丙二酸。苹果酸在烤烟和香料烟中含量较多，它对高生物碱的烟草有明显的改善作用[1]。柠檬酸能够产生较大的刺激性，因为它的燃烧产物可能掩盖或严重干扰香味成分在烟气中的作用，所以柠檬酸含量高会对烟草香吃味带来不利影响。……