基于HS-GC-IMS、GC-MS结合多元统计学识别三种干馏香料特征成分及品质对比研究%Comparative study on the identification of characteristic components and quality of three kinds of dry distilled flavorings based on HS-GC-IMS and GC-MS combined with multivariate statistics
四川中烟工业有限责任公司 郑州轻工业大学烟草科学与工程学院 河南省科学院
2026-05-19
干馏香料 HS-GC-IMS GC-MS OPLS-DA TGA
为了对比檀香干馏香料(A)、美国烟叶干馏香料(B)与檀香-美国烟叶混合干馏香料(C)的品质及识别特征成分,本研究以檀香和美国烟叶为原材料制备三种干馏香料,利用顶空-气相色谱-离子迁移谱联用技术(HS-GC-IMS)、气相色谱-质谱联用技术(GC-MS)分别检测三种干馏香料的挥发性成分;通过正交偏最小二乘-判别分析方法(OPLS-DA)确定出三种干馏香料的差异成分,同时结合聚类分析进一步确定出三种干馏香料的特征成分;采用同步热分析仪(STA)对三种干馏香料进行热重分析(TGA);将三种干馏香料应用于卷烟,进行感官质量评价.结果表明:(1)檀香干馏香料的得率为1.38%,美国烟叶干馏香料的得率为1.92%,檀香和美国烟叶进行混合干馏后,檀香-美国烟叶混合干馏香料的得率提高,为2.75%.(2)通过HS-GC-IMS检测出三种干馏香料共有77种挥发性成分,通过GC-MS检测出三种干馏香料共有156种挥发性成分.(3)三种干馏香料共有21种VIP>1且P<0.05的差异成分.(4)檀香干馏香料有4种特征成分,美国烟叶干馏香料有11种特征成分,檀香-美国烟叶混合干馏香料有6种特征成分.(5)檀香和美国烟叶进行混合干馏后,檀香-美国烟叶混合干馏香料的热稳定性和感官质量均得到提升,优于檀香干馏香料、美国烟叶干馏香料.%To compare the quality and identification characteristic components of sandalwood dry distilled flavoring(A),American tobacco leaf dry distilled flavoring(B),and sandalwood-American tobacco leaf mixed dry distilled flavoring(C),this study prepared three kinds of dry distilled flavorings using sandalwood and American tobacco leaf as raw materials.The volatile components of three kinds of dry distilled flavorings were detected respectively by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and gas chromatography-mass spectrometry(GC-MS).The differential components of the three dry distilled flavorings were de-termined by orthogonal partial least squares-discriminant analysis(OPLS-DA),and the characteristic components of the three dry distilled flavorings were further determined by combining cluster analysis.Thermogravimetric analysis(TGA)was conducted on three dry distilled flavorings using a synchronous thermal analyzer(STA).Three kinds of dry distilled flavorings were applied to cigarettes for sensory quality evaluation.The results show that:(1)The yield of sandalwood dry distilled flavoring is 1.38%,the yield of A-merican tobacco leaf dry distilled flavoring is 1.92%,and after the mixed dry distillation of sandalwood and American tobacco leaf,the yield of sandalwood-American tobacco leaf mixed dry distilled flavoring increases to 2.75%.(2)A total of 77 volatile compo-nents of the three dry distilled flavorings were detected by HS-GC-IMS,and a total of 156 volatile components of the three dry dis-tilled flavorings were detected by GC-MS.(3)There were a total of 21 different components with VIP>1 and P<0.05 among the three dry distilled flavorings.(4)Sandalwood dry distilled flavoring has 4 characteristic components,American tobacco leaf dry dis-tilled flavoring has 11 characteristic components,and sandalwood-American tobacco leaf mixed dry distilled flavoring has 6 charac-teristic components.(5)After the mixed dry distillation of sandalwood and American tobacco leaf,the thermal stability and sensory quality of the sandalwood-American tobacco leaf mixed dry distilled flavoring are both enhanced,surpassing those of sandalwood dry distilled flavoring and American tobacco leaf dry distilled flavoring.
