Establishment and Application of Tobacco Blending Uniformity Evaluation Method Based on Chemical Composition
The weight analysis and SR variable screening methods were used to screen the volatile components of the cut tobacco of a brand in Yunnan.The characteristic substances of methyl palmitate,ethyl linolenic acid and tetracosane were screened out and compared with the tradi-tional markers of propylene glycol and menthol.The results showed that:(1)In terms of content distribution,ethyl linolenate and propylene gly-col have a higher content distribution in the tobacco flavor,and tetracosane has a higher content distribution in the tobacco casing,which has ex-tremely significant statistical significance.The content of menthol in the tobacco casing with high level has significance in statistics.The distribu-tion of methyl palmitate in the tobacco flavor samples is slightly higher,which is not statistically significant.(2)In discrimination ability,five substances have shown different ability in distinguishing between cased and flavored samples.From strong to weak:tetracosane(100%),ethyl linolenate(98.15%),propylene glycol(83.30%),and menthol(65.74%).)and methyl palmitate(52.78%).The selected tetracosane and ethyl linolenate can be used as markers for flavor fragrance.(3)In terms of the effect of uniformity,the results of the evaluation of ethyl linole-nate and tetracosane are consistent.Both showed that the uniformity of the flavor in the drum drying process is the highest,followed by the feed-ing stage,and the worst in the flavoring stage,which is the same as actual knowledge.The evaluation results of menthol and propylene glycol are different.(4)According to the similarity of the evaluation results,the uniformity evaluation results of ethyl linolenate and tetracosane on the feed-ing,drum drying and flavoring process are very consistent.The three-stage evaluation results of the ethyl linolenate are 92.01%,92.19%and 88.76%,the evaluation results of tetracosane were 93.44%,93.93%and 86.64%,respectively.The similarity for two characteristic marker of the evaluation results was 0.999,while the menthol and propylene glycol was only 0.136.
uniformity of flavoringvariable selectioncharacteristic componentsmarkers
万方数据
维普
