PDF(Pubmed)
Abstract：
The high volatility of the terpenes contained in flavour-containing terpene (FCT) products causes the loss of these contents during product storage; thus, measuring the loss of FCT content during storage is important to estimate the final content. This work provides data on the reduction in FCT content of infused pre-rolled paper cones after 1 to 7 days of storage. Determination of FCT content was based on the formation of a reddish-brown precipitate resulting from the reaction of terpene moiety in FCT with sulphuric acid. Then, the absorbance of the precipitate was analysed using the UV-Vis Spectrophotometric method at a visible wavelength of 538 nm. A calibration standard curve was prepared concerning the concentration of the original FCT sample and used to determine the FCT content in infused pre-rolled paper. The FCT content on the first day of storage decreased and increased again after seven days of storage due to condensation. The data on the FCT content reduction as the effect of additive added was also evaluated.
摘要：
含香料的萜烯（FCT）产品中含有的萜烯的高挥发性导致这些内容物在产品储存过程中的损失；因此，测量储存期间FCT含量的损失对于估计最终含量是重要的。这项工作提供了关于储存1至7天后浸渍的预卷纸筒的FCT含量减少的数据。FCT含量的测定基于由FCT中的萜烯部分与硫酸反应产生的红棕色沉淀物的形成。然后，使用UV-Vis分光光度法在538nm的可见波长下分析沉淀物的吸光度。制备关于原始FCT样品的浓度的校准标准曲线,并用于确定浸渍的预卷纸中的FCT含量。储存第一天的FCT含量降低,储存七天后由于冷凝而再次增加。还评估了作为添加剂添加效果的FCT含量降低的数据。
