许春平　熊亚妹　刘远上　曲利利　姚延超　吴彦

摘要：为研究加热醇化时间对烟草薄片浓缩液香味成分的影响，首先将浓缩液在70 ℃恒温条件下分别处理24 h、48 h、72 h，然后测定浓缩液常规化学成分（氨基酸、总糖、还原糖、烟碱）的质量浓度，同时利用气相色谱-质谱联用仪检测其香味成分.结果表明：经加热醇化处理后，浓缩液的总糖、氨基酸、还原糖质量浓度均减少，烟碱质量浓度无显著变化，香味成分质量浓度和种类均增加;最优处理时间为48 h，此时浓缩液含有的醇类、酸类、酯类、酮类、醛类化合物的质量浓度分别是原液的143.47倍、26.10倍、1.62倍、2.92倍、15.76倍，共含有香味成分44种，总质量浓度为891.79 μg/mL.

Abstract：

To investigate the effect of heat aging time on the flavor components of tobacco sheet concentrated liquid，firstly，the concentrated liquid was treated at the constant temperature of 70 ℃ for 24 h，48 h and 72 h，respectively，then the routine chemical components （total sugar，amino acid，reducing sugar and nicotine） were determined and the flavor compositions were determined by GC-MS.The results showed that，after heat aging treatment，the mass concentration of total sugar，amino acid and reducing sugar decreased，while there was no significant change in nicotine massconcentration，and the massconcentration and type of flavor composition increased.The optimal treatment time was 48 h，and at this time，the concentrations of alcohol，acid，esters，ketones and aldehydes compounds in the concentrated liquid were 143.47 times，26.10 times，1.62 times，2.92 times and 15.76 times those concentrations in the original liquid.The total amount of flavor compositions were 44 kinds，and the total mass concentration was 891.79 μg/mL.

0 引言

烟草薄片又称再造烟叶，是中式卷烟配方的一个重要原料，在卷烟的降焦减害、填充值及原料利用率的提高等方面发挥着重要作用[1].在卷烟中添加烟草薄片，能够有效改善卷烟的燃烧性，降低主流烟气中烟碱和焦油的质量浓度[2].因此，煙草薄片生产工艺为实现低危害、低焦油卷烟的生产提供了一条有效途径，成为烟草工业的研究热点.

对卷烟生产过程中产生的烟末、烟梗及一些低档次的烟叶，经过萃取、打浆、浓缩、涂布、抄造等处理后，制备成烟草薄片的方法称为造纸法.造纸法

是目前国内外生产烟草薄片的主要方法[3]，所制备的烟草薄片具有密度小、柔韧性好、焦油释放量低、填充值高、耐加工性强等特点，但烟草薄片在燃吸时存在余味差、刺激性强、香气不足等品质缺陷.为了进……