【作者】 马宇平；

【导师】 岳田利； 毛多斌；

【作者基本信息】 西北农林科技大学 ， 食品工程， 2006， 硕士

【摘要】 以清茶为原料,采用超临界CO2萃取茶叶中香味成分,对提取过香气的茶渣中茶多酚提取技术方法进行了优化,获得了最佳的提取工艺方法和工艺参数,对提取得到的茶多酚的抗氧化性及协同抗氧化性进行了系统试验;将从茶叶中提取的香味物质(10%)和茶多酚及其协同抗氧化剂(15%)溶于三醋酸甘油酯(75%),代替三醋酸甘油酯作为增塑剂,制成含有茶叶香气提取物及茶多酚的新型滤棒,并将其应用于金许昌(黄软)卷烟,通过对照实验,对实验卷烟烟气中主要致香成分、TMP、烟碱、自由基、烟草特有亚硝胺及稠环芳烃进行了分析和测定,最后通过感官评吸,确定了新型滤棒对卷烟烟气的具体作用。研究得到的主要实验结果如下:1.采用超临界CO2萃取茶叶香味成分的最佳工艺条件为:压力35MPa,温度40℃,时间5小时,夹带剂300%。萃取产率达到6.15%。采用GC-MS法对比分析了三种茶叶的主要成分,其中从信阳毛尖中共鉴定出24种香味成分,占总峰面积的51.35%以上,其中醇类占36.22%,酮类占2.32%,醛类占6.10%,酯类占0.53%,吡啶类占1.86%;湖南毛尖共鉴定出15种香味成分,占总峰面积的25.42%以上,其中醇类占18.03%,醛类占4.52%,酸类占1.52%;碧螺春共鉴定出12种香味成分,占总峰面积的67.44%以上,其中醇类占9.01%,酮类占1.36%,酯类占30.17%,酚类占1.70%。这些清茶都含有一些共同具有代表性的清香香气成分,也含有一些不同的非清香香气成分,各种香气成分组合方式形成茶叶不同的特殊香味,因此每种茶叶都有其独特的香气特征。2.以索氏提取法从茶叶中提取茶多酚的最佳工艺为:以乙醇作为溶剂,乙醇浓度为80%,提取回流时间为6h,提取效果最佳,精品茶多酚收率为7.20%,含量为78%。3.以离子沉淀法从100g茶末中提取茶多酚的最佳工艺条件为:沉淀剂氯化铝用量为15g,沉淀转化剂40%硫酸溶液用量为4mL,pH值为5.5～6,沉淀时间为1h以及沉淀时温度为25℃;此时茶多酚的收率为11.1%,纯度在99.5%以上。4.通过对索氏提取法和离子沉淀法提取茶叶中的茶多酚进行比较,结果表明离子沉淀法有着明显的优势,使用该法得到产品收率和纯度高均比前者高得多。5.茶多酚的单独抗氧化性研究结果表明,茶多酚具有相当强的抗氧化性能,而且在一定的范围内,茶多酚的量越大对氧化的抑制作用越明显;与柠檬酸和EDTA协同抗氧化研究结果表明,柠檬酸和EDTA的加入改变了体系的pH值,螯合了油脂中的金属离子,增强了茶多酚的抗氧化性,其中在每100g油脂中加入2mL0.018g/mL茶多酚乙醇溶液、3mL0.04g/mL EDTA溶液和2mL0.05g/mL柠檬酸溶液时效果最佳;与Vc和VE协同抗氧化研究结果表明抗氧化作用强弱顺序为:茶多酚>Vc>VE,茶多酚+Vc>茶多酚+VE;后者协同抗氧化效果欠佳。6.将从茶叶中提取得到的香味物质和茶多酚溶于三醋酸甘油酯,代替三醋酸甘油酯作为增塑剂,在生产滤棒时直接喷洒致丝束上,制成含有活性成分的新型滤棒,结果表明:(1)新型滤棒中茶多酚货架期为100d。(2) GC-MS定量分析表明烟气中重要的致香成分中2-甲基吡啶、糠醛、5-甲基糠醛、苯乙酮以及茄酮的含量分别提高了27.2%、74.1%、32.9%、71.4%和14.6%,柠檬烯和苯甲醛的含量变化不大;烟气中有害物质2,4-二甲基苯酚和2,3-二甲基苯酚的含量分别降低了24.0%和13.9%,邻甲酚变化甚微。从定性分析结果可以看出2-甲基-2-环戊烯酮、十六酸以及2,5-二甲基吡啶等有利于卷烟烟气的成分含量有所增加,但3-甲基吡啶、苧、螺岩草兰酮、愈创木酚和巨豆三烯酮等的含量有所降低;苯酚、间-乙苯酚、2-甲氧基-4-乙烯基苯酚、甲基芴及植醇等有害或不利于烟气吸味的物质也减少。(3)含有活性物质的新型滤棒与实验滤棒卷烟相比,TPM含量下降2.1%,烟碱含量下降19.2%,气相自由基相对浓度下降30.5%,粒相自由基相对浓度下降16.5%,四种烟草特有亚硝胺N-亚硝基降烟碱(NNN)、N-亚硝基新烟碱(NAT)、N-亚硝基假木贼碱(NAB)以及4-(N-甲基亚硝胺基)-1-(3-吡啶基)-1-丁酮(NNK)的减少率分别为16.9%、15.1%、26.0%、11.4%,B[a]A、Chrysene和B[a]P分别减少了7.2%、6.3%和9.1%。(4)评吸结果表明,含有活性物质的新型滤棒对烟气各个指标的改善相当明显,使香气量增加,香气质变细腻,刺激性和杂气均减小,余味变舒适、干净,此外茶叶的生津感得到了体现。综上所述,由茶叶香味提取物和茶多酚制成的新型滤棒对于改善卷烟吸食品质,降低卷烟焦油和烟碱,清除自由基,减少烟草特有亚硝胺以及其他有害成分都有着相当显著的效果。更多还原

【Abstract】 The flavor compositions in green tea were extracted by super critical CO2 , the methods of extracting tea-polyphenols from the teas residue were optimized, and the better method and technologic conditions were obtained, the anti-oxidation experiments and the cooperated anti-oxidation research were carried out systemically; The mixture of tea flavor extract (10%) and tea-polyphenols as well as its cooperated antioxidant (15%) was dissolved in triacetin(75%). By using the above mixture as plasticizer instead of triacetin during the forming of cellulose acetate filter rod, a new type filter rod containing active ingredients was made. The new rod was used in“Jin Xu Chang”brand cigarette and the cigarette smoke anylitical experiment was made.The main flavor compositions、TMP、nicotine、free radical、nitrosamine only existed in tobacco and PAHs in cigarette smoke were determined. And the cigarette containing new filter rod was tested by human sensory experience. As a result, the specific effects of the new filter rod were made sure. The specific contents finished in this thesis included as follows:1.The extracting of tea flavor substance by super critical CO2 indicated that the optimal technologic conditions were as follows: 35MPa of pressure; 40℃of temperature; 5h of time; 300% of entrainer. The yield was 6.15%. All of three kinds of teas extracts were analyzed qualitively by GC-MS. The results were as follows: 24 components were identified from“Xin Yang Mao Jian”, amounting to 51.35% of the total area of the peaks, in these compounds the alcohol accounted for 36.22% , ketone 2.32% , aldehyde 6.10% , ester 0.53% , pyridine 1.86% ; 15 components were identified from“Hu Nan Mao Jian”,taking up 25.42% of the total area of the peaks, in these compounds the alcohol accounted for 18.03% , aldehyde 4.52% , acid 1.52% ; 12 components were identified from“Bi Luo Chun”,amounting to 67.44% of the total area of the peaks, in these compounds the alcohol accounted for 9.01% , ketone 1.36% , ester 30.17% , phenol 1.70% .All these kinds of green tea contained some common representational flavor substance which has green odor, and also some different flavor substance which hasn’t green odor, different kinds of specific flavor in tea were formed because the compounding of various flavor components, therefore each kind of tea possessed particular flavor characteristic. 2. The optimal technologic conditions of the extracting tea-polyphenols from teas with Soxhlet extractor were as follows: ethanol was chosen as solvent, the solvent concentration was 80% and the optimal extracted time was 6h; the yield and the purity quotient of tea-polyphenol was 7.20% and 78% respectively.3. The optimal technologic conditions of the extracting tea-polyphenols from 100g tea leaf with ionic depositing method were as follows: 15g of aluminum chloride; 4mL of 40% sulfuric acid solution; 5.5～6 of pH; 1h of depositing time; 25℃of temperature; the yield and the purity quotient of tea-polyphenol was 11.1% and 99.5% respectively.4. By comparison of both methods above, it was obvious that the extracting tea-polyphenols from tea with ionic depositing method possess of remarkable advantages such as much higher yield and purity quotient than the extracting tea-polyphenols from teas with Soxhlet extractor.5. Experiments of the single anti-oxidation of tea-polyphenols showed that, tea-polyphenols possess of remarkable anti-oxidation, and with its used amount rising in a certain range, its anti-oxidation would get more prominent. The result of the cooperated anti-oxidation between citric acid、EDTA and tea-polyphenols showed that the anti-oxidation of tea-polyphenols increased because citric acid changed the pH in the system and EDTA chelated metal ions in the oil. When 2mL 0.018g/mL tea-polyphenols ethanol solution、3mL 0.04g/mL EDTA solution and 2mL 0.05g/mL citric acid solution were added into per 100g soja oil, the result of anti-oxidation was optimal. The experiment of the cooperated anti-oxidation between tea-polyphenols and Vc or VE indicated the anti-oxidation orders were tea-polyphenols>Vc>VE,tea-polyphenols +Vc>tea-polyphenols +VE, and the cooperated anti-oxidation of tea-polyphenols and VE was defective.6. The mixture of tea flavor extracted and tea-polyphenols was dissolved in triacetin. The mixture was added into cellulose acetate forming a new filter rod during the forming of cigarette rode. The related sample cigarette experiments showed : (1) The shelf life of tea-polyphenols in new filter rod was 100d. (2) The quantitative analysis of GC-MS indicated that the content of the important flavor substances such as 2-methylpyridine、furfural、5-methylfurfural、phenylmethyl ketone and solanone rose by 27.2%、74.1%、32.9%、71.4% and 14.6% respectively in the cigarette smoke. That of limonene and phenyl aldehyde kept unchanged. Deleterious substances such as 2,4-dimethyl phenol and 2,3-dimethyl phenol decreased by 24.0% and 13.9%, but 2-methyl phenol reduced on the small side. It could be seen from the qualitative analyisis that the content of compositions including 2-methyl-2-cyclopentenone、Hexadecanoic acid and 2,5-dimethyl pyridine heightened, which were beneficial to smoking quality of cigarette. However, 3-methyl pyridine、thuja、ionone、 guaiacol and megastigmatrienone decreased. Some harmful substances such as phenol、3-ethyl phenol、2-methoxy-4-ethylene phenol、methylfluorene、phytol and so on lessened too. (3) Cigarette containing late-model filter rod was compared with that containing ordinary filter rod. TPM and Nicotine in cigarette smoke decreased by 2.1% and 19.2% respectively. Relative concentrations of free radical in gas and solid state of cigarette smoke reduced by 30.5% and 16.5% respectively. The four kinds of nitrosamines only existed in tobacco, namely NNN、NAT、NAB and NNK decreased by 16.9%、15.1%、26.0%、11.4% respectively. B[a]A、Chrysene and B[a]P lowered by 7.2%、6.3% and 9.1% respectively. (4) The test of human sensory experience showed that the late-model filter rod containing active ingredients was terribly beneficial to sensory quality of the smoke. The specific effects were as follows: the smoke became more exquisite, gentle and full-bodied, flavor quantity increased, the offensive taste and thrill decreased, the aftertaste got more comfortable, cleaner. Besides, the special lenitive sense of teas was embodied. In a word, the late-model filter rod containing tea flavor extract and tea-polyphenols could improve the smoking quality of cigarette, reduce TMP and nicotine, clean out free radicals, lessen nitrosamines only existed in tobacco and other harmful substance in the smoke, the effect of which was fairly remarkable.更多还原