STUDY OF VOLATILE COMPONENTS IN THE PYROLYZATES OF COCOA POWDER TOBACCO PRODUCTS FLAVORANT

담배향료로 쓰이는 코코아분말의 열분해 생성물에 관한 연구

The pyrolytlc behavior of cocoa powder, a flavorant of tobacco smoking products, was examined by determining its pyrolyzate constituents. Cocoa powder was pyrolyzed of two cigarette smoking conditions'distillation-pyrolysis zone(35$0^{\circ}C$, 55$0^{\circ}C$) and high temperature zone($650^{\circ}C$, 85$0^{\circ}C$). Pyrolyzate was flushed from the tube by NB gas into CS2 trap in dry ice-acetone cooled bath and charcoal tube and its constituents were analyzed by GC/MS. As results, the major components of pyrolyzates were identified as hydrocarbon and phenolic compounds. In addition to these, aldehyde, ketone, pyrazin in very small amount. Component changes were observed with temperature increase; decane, styrene, tridecane, m-cresol,4-ethylphenol were increased while hexadecane, tetradecane were decreased. o-cresol and 2-ethylphenol were constant in amounts despite temperature change.

담배향료로 사용하는 코코아 분말을 Cigarette smoking condition인 distillation-pyrolysis zone과 high temperature zone중에서 4개의 온도 35$0^{\circ}C$, 55$0^{\circ}C$, $650^{\circ}C$, 85$0^{\circ}C$를 선택하여 열분해 장치를 이용하여 열분해하였고, 열분해생성물은 CS2 trap과 charcoal tube로 포집하여 GC/MS분석에 이용하였다. 분석 결과 $650^{\circ}C$에서 열분해가 가장 잘 이루어졌고 수율 역시 가장 높았다. 열분해의 주요 성분은 주로 hydrocarboil과 phenolic화합물이 90%이상을 차지하였고 그 외에 소량의 aldehyde, ketone, pyrazine도 검출되었다. 열분해 온도에 따라서 성분의 변화를 보면 decane, styrene, tridecane, m-cresol,4-ethylphenol등은 증가하였고, hexadecane, tetradecane등은 감소하였다. 또 o-cresol, 2-ethylphenol등은 함량변화가 거의 없었다.