Study On The Composition Of Several Kinds Of Natural Spices

Natural flavors were widely used in tobacco blending. With the advance of independent blending technology in cigarette, the works about the analysis of natural flavors became more and more imperative. Because the components of natural flavor were very complex, and the corresponding analysis research of components of natural flavor was rarely in the international and domestic, so that perfumery personnel had not sufficiently mastered about the properties, main and key components of natural flavor. Therefore, it was important to carry out the analysis research on natural flavor. Due to Peru balsam, clary sage oil, oak moss resinoid, Ceylon cinnamon bark oil and tobacco extract were important spices, which increased cigarette fragrance, increased the tobacco incense, improved comfort, and the corresponding quality standards and key components of natural flavor was rarely researched in the international and domestic. Therefore, in this paper, Peru balsam, clary sage oil, oak moss resinoid, Ceylon cinnamon bark oil and tobacco extract as the research object, the analysis research of volatile components were developed in five natural flavors, aroma characteristics of components were evaluated, and the methods of key components were established. The main research works are summarized as follows.The gas chromatography/ time-of-flight mass spectrometry (GC-TOF/MS) in combination with using retention index was established for Peru balsam, clary sage oil, oak moss resinoid, Ceylon cinnamon bark oil and tobacco extract. Volatile and semi-volatile components were separated and identified by GC-TOF/MS. The differences of different samples were compared. The results provided a theoretical basis for the application and quality control of natural flavor.The GC-MS and UPLC method for simultaneous determination of key components in five natural flavors had been developed. Comparison of different organic Solvent and different extraction ways on extraction effect of linalool, ambrox and key components in five natural flavors were studied. The quick method to determine vanillin, trans-nerolidol, benzyl benzoate and benzyl cinnamate in Peru resinoid, Peru absolute and Peru balsam by GC-MS was developed. A rapid and effective GC-MS method for simultaneous determination of linalool, ambrox and sclareolide in clary sage oil has been developed. The quick method to determine 3-methoxy-5- methylphenol and veramoss in oak moss resinoid by GC-TOF/MS was developed. The quick method to determine 2-phenylethyl acetate, (E)-cinnamyl aldehyde and cinnamyl acetate in cinnamon bark oil by GC-MS was developed. A simple and rapid method for the determination of nicotine in tobacco extract, tobacco absolute and tobacco end concrete using UPLC with PDA detection was developed. Therefore, perfumery personnel had sufficiently mastered about key components of natural flavor. The results provided a theoretical basis for the quality control and key components of natural flavor.