Study on attenuation behavior of characteristic components in different flavor tipping papers
In order to study the attenuation behavior of characteristic components in flavor tipping papers.Taking neotame,menthol and malic acid as the research objects,the characteristic components of each flavor tipping paper under different storage time were extracted and detected.The attenuation curve was fitted by zero order,first order and Higuchi dynamic models,and the appropriate dynamic model and parameters were obtained.The results showed that the attenuation rate of menthol in flavor tipping papers was the highest,followed by neotame and malic acid.The attenuation of neotame,which's addition amount in flavor tipping paper was 326.53 μg/g,was more in line with Higuchi kinetic model(Q=0.6269t1/2).The attenuation of menthol,which's addition amount in flavor tipping paper was 6244.52 μg/g,was more in line with Higuchi kinetic model(Q=5.0265t1/2).The attenuation of malic acid,which's addition amount in flavor tipping paper was 143.92 μg/g,was more in line with first order kinetic model(Q=1.1167(1-e-0.0306t)).This method can predict the attenuation behavior of characteristic components in flavor tipping paper,and provide basic data support for the application of flavor substances in tipping paper.
万方数据
维普
