Evaluation of flavoring uniformity of cut tobacco using non-volatile flavors and principal component analysis
In order to accurately quantify the uniformity of tobacco flavoring,an analytical method based on ultrasonic extraction-gas chromatography-mass spectrometry for the determination of external markers(ethyl benzoate,phenethyl formate,phenethyl acetate,phenethyl butyrate,and phenethyl phenylacetate)combined with principal component analysis comprehensive score evaluation was established.The selected conditions were cut tobacco sample amount of 3 g,ultrasonic extraction with n-hexane at 30℃for 30 min,separation by HP-5MS chromatographic column(30 m×0.25 mm,0.25 μm),mass spectrometry EI ionization,and quantification by internal standard method.The mass concentrations of 5 markers had a good linear relationship with the chromatographic peak area of quantitative ions in the range of 0.5-20.0 μg/mL,the correlation coefficients were all not less than 0.999,the detection limits were 0.04-0.07 μg/mL,and the quantification limits were 0.13-0.23 μg/mL.The average recoveries of samples spiked were 89.9%-94.8%,and the relative standard deviations of determination results were 2.1%-4.2%(n=6).Principal component analysis of the contents of 5 markers in cut tobacco from different production batches can simply,quickly and accurately quantify the uniformity of tobacco flavoring,which has certain application value for the evaluation of cut tobacco processing technology.
万方数据
维普
