为研究烟气苦味的物质基础及作用模式，以食品风味学苦味机理和苦味物质基础为指导，采用味觉活力值法，对51个烟叶样品烟气中13种生物碱及相关碱性物质（统称为生物碱）含量、苦味阈值和味觉活力值（Taste active value,TAV）进行检测或计算，建立了烟气苦味指数模型，并与感官评价进行了拟合研究。结果表明：①13种生物碱标准工作曲线的线性关系良好（R2＞0.99），相对标准偏差（RSD）≤10%，加标平均回收率（n=5）处于79.51%~94.80%之间，建立的烟气生物碱检测方法满足实际定量需求。②13种生物碱对烟气苦味均有贡献，麦斯明、假木贼碱和烟碱贡献率较大，TAV值均大于20，以麦斯明的贡献最大；可替宁、降烟碱、烟碱烯、吲哚和吡啶的TAV值处于2~20之间，贡献次之，而3-乙基吡啶、喹啉、异喹啉、新烟草碱和2,3′-联吡啶的TAV值＜2，贡献较小。③以13种生物碱味觉活力值为基础建立的烟气苦味指数模型，与感官评价结果的拟合效果理想。
Establishment of Bitterness Index Model for Tobacco Smoke Based on Taste Active Values
In order to investigate the substance basis and action mode of tobacco smoke bitterness, by referring to the bitter mechanism and bitter substance basis in food flavor science, the contents, bitterness thresholds and taste active values (TAVs) of 13 alkaloids in smoke of 51 tobacco samples were determined or calculated with taste active value method, a bitterness index model for tobacco smoke was established, the model was further verified with sensory evaluation. The results showed that: 1) The calibration curves of the 13 alkaloids displayed good linearity with the correlation coefficients (R2) above 0.99, the average recoveries (n=5) ranged from 79.51 to 94.80% with the relative standard deviations (RSD, n=5) ≤10%. The developed method was suitable for quantitative determination of smoke alkaloids. 2) Myosmine, anabasine and nicotine made major contribution to smoke bitterness with TAVs over 20, especially myosmine; the TAVs of cotinine, nornicotine, nicotyrine, indole, and pyridine ranged from 2 to 20; and the TAVs of 3-ethylpyridine, quinoline, isoquinoline, anatabine, and 2,3'-bipyridine were less than 2. 3) The bitterness index model for tobacco smoke based on the TAVs of the 13 alkaloids agreed pretty well with the results of sensory evaluation.
Tobacco smoke tasteBitternessTaste thresholdTaste active value (TAV)Bitterness index model for tobacco smoke
国家科技期刊平台
NSTL
万方数据
维普
