不同降解方法下β-胡萝卜素降解产物的分析

为了给卷烟加香提供一种新思路,比较分析了不同降解方法下β-胡萝卜素的降解产物,利用双氧水氧化、硫酸铜催化-双氧水氧化、硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化等4种不同的降解方法对β-胡萝卜素进行降解,并对降解产物进行GC/MS分析。所鉴定出的降解产物均为烟叶中的重要香味成分,其中二氢猕猴桃内酯和β-紫罗兰酮相对含量最高;硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,二氢猕猴桃内酯相对含量高于另外2种方法;双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中,β-紫罗兰酮相对含量高于另外2种方法。β-胡萝卜素经过降解,可以产生二氢猕猴桃内酯、β-紫罗兰酮、异佛尔酮、氧化异佛尔酮等致香物质;不同的降解方法,得到的降解产物和比例不同。

Analysis of β-carotene Degradation Products with Different Degradation Ways

Carotenoids are the precursors of the tobacco flavor components and play an important role in tobacco quality. In order to expand the source of tobacco flavors and fragrances, the β-carotene was degradated under different conditions and the degradation products were analyzed by GC/MS. The β-carotene was degradated with hydrogen peroxide oxidation, copper sulfate catalyst-hydrogen peroxide oxidation, silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation, respectively. It is found that the degradation products identified were important flavor components in tobacco. The content of dihydro actinidiolide and β-ionone were the higher than other flavor components. The relative content of dihydro actinidiolide determined with silver nitrate catalyst-hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were higher than that with the others. The relative content of β-ionone determined with hydrogen peroxide oxidation and potassium permanganate oxidation-hydrogen peroxide oxidation were more than the others. It is conlucded that the β-carotene can be degradated into dihydro actinidiolide, β-ionone, isophorone, 3,5,5 trimethylcyclohexene 1,4 dione and other flavor components, and the degradation products and relative content are different under different degradation ..conditions.