| 蒸馏时间对肉桂油化学成分及加香效果的影响 |
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| 引用本文： | 田玉红,李日南,邹克兴,陈志燕,蒋宏霖. 蒸馏时间对肉桂油化学成分及加香效果的影响[J]. 北方园艺, 2011, 0(5): 112-114 |
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| 作者姓名： | 田玉红 李日南 邹克兴 陈志燕 蒋宏霖 |
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| 作者单位： | 广西工学院生物与化学工程系,广西柳州,545006;广西中烟工业有限责任公司技术中心,广西柳州,545005 |
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| 基金项目： | 广西自然科学基金资助项目 |
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| 摘 要： | 以肉桂为试材,采用水蒸气蒸馏法提取了不同蒸馏时段的肉桂精油,研究蒸馏时间对肉桂油的化学成分及卷烟加香效果的影响。结果表明:蒸馏时间对肉桂油的化学成分有较大影响;随着蒸馏时间的延长,主成分反式-肉桂醛的含量逐渐降低。卷烟加香效果显示肉桂油能明显改善卷烟口感,具有增加香气、提升烟气浓度的作用,蒸馏的时间越长所得肉桂油的加香效果越好。
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| 关 键 词： | 肉桂 精油 蒸馏时间 成分分析 卷烟加香 |
Influence of Distillation Time on the Composition of Essential Oil from Cinnamomum cassia Presl and Its Tobacco Flavoring Effect |
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| TIAN Yu-hong,LI Ri-nan,ZOU Ke-xing,CHEN Zhi-yan,JIANG Hong-lin. Influence of Distillation Time on the Composition of Essential Oil from Cinnamomum cassia Presl and Its Tobacco Flavoring Effect[J]. Northern Horticulture, 2011, 0(5): 112-114 |
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| Authors: | TIAN Yu-hong LI Ri-nan ZOU Ke-xing CHEN Zhi-yan JIANG Hong-lin |
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| Affiliation: | TIAN Yu-hong1,LI Ri-nan2,ZOU Ke-xing2,CHEN Zhi-yan2,JIANG Hong-lin2(1.Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou,Guangxi 545006,2.Technology Centre,China Tobacco Guangxi Industrial Corporation,Guangxi 545005) |
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| Abstract: | Taking Cinnamomum cassia Presl as material,the effect of distillation time on composition of essential oil from Cinnamomum cassia Presl and its tobacco flavoring effect were investigated.The essential oil fractions collected at different times during distillation from Cinnamomum cassia Presl were obtained through hydrodistillation.The results showed that distillation time did obviously effect on the composition of Cinnamomum cassia Presl oil.The relative content of trans-cinnamaldehyde,the principal compone... |
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| Keywords: | Cinnamomum cassia Presl essential oil distillation time analysis cigarette flavor |
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