| 常晟,蔡波,杨莹,李娟,马骥,夏建军,周博.洛神花花青素的提取及其在有色卷烟纸中的应用[J].中国造纸,2025,44(12):192-196 |
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| 洛神花花青素的提取及其在有色卷烟纸中的应用 |
| Extraction of Roselle Anthocyanin and Its Application in Colored Cigarette Paper |
| 收稿日期：2025-06-08 修订日期：2025-07-09 |
| DOI：10.11980/j.issn.0254-508X.2025.12.021 |
| 关键词: 洛神花花青素 热裂解 卷烟纸 色差 |
| Key Words:roselle anthocyanin pyrolysis cigarette paper color difference |
| 基金项目:云南中烟工业有限责任公司科技项目（2023CP02）。 |
| 作者 | 单位 | 邮编 | | 常晟* | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 蔡波* | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 杨莹 | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 李娟 | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 马骥 | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 夏建军 | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 | | 周博 | 云南中烟工业有限责任公司技术中心,云南昆明,650202 | 650202 |
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| 摘要:为探讨天然色素花青素在有色卷烟纸产品开发中的可行性，本研究提取了洛神花花青素并将其应用于洛神花色素卷烟纸的制备，通过热裂解分析了洛神花色素卷烟纸的致香成分，并在模拟储存环境下评估了卷烟纸的色差稳定性；此外，将洛神花色素卷烟纸制成烟支后，对其感官质量和主要烟气成分进行了对比评价。结果表明，洛神花色素卷烟纸含有更高含量的中性致香成分糠醇，经15天储存后其色差相对稳定（∆E=0~1.6）；此外，洛神花花青素的引入对烟气中化学成分的释放量无明显影响，且洛神花色素卷烟纸烟支具有香气提升、舒适性较好、杂气较少和余味干净等感官特点。 |
| Abstract:The feasibility of applying natural anthocyanin from roselle to cigarette paper was explored. The roselle anthocyanin was extracted and applied in colored cigarette paper， and the aromatic components of roselle anthocyanin colored cigarette paper were analyzed by pyrolysis. The color difference stability of cigarette paper was evaluated under simulated storage conditions.In addition， after the cigarette paper was rolled into cigarette product， the comparative evaluations were conducted on the sensory quality and chemical components in cigarette smoke. The results indicated that the developed roselle anthocyanin cigarette paper had the higher content of neutral fragrance component furfuryl alcohol， and the color difference of the roselle anthocyanin cigarette paper was relatively stable after 15 days of storage (∆E=0~1.6). Additionally， the application of the colored cigarette paper had no significant effect on the contents of chemical components in cigarette smoke， and the cigarette samples with added roselle anthocyanin had sensory characteristics such as enhanced aroma， more comfortable， less off-flavor and a clean aftertaste. |
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