为了给卷烟加香提供一种新思路，比较分析了不同降解方法下β-胡萝卜素的降解产物，利用双氧水氧化、硫酸铜催化-双氧水氧化、硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化等4种不同的降解方法对β-胡萝卜素进行降解，并对降解产物进行GC/MS分析。所鉴定出的降解产物均为烟叶中的重要香味成分，其中二氢猕猴桃内酯和β-紫罗兰酮相对含量最高；硝酸银催化-双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中，二氢猕猴桃内酯相对含量高于另外2种方法；双氧水氧化和高锰酸钾催化氧化-双氧水氧化法所得到的降解产物中，β-紫罗兰酮相对含量高于另外2种方法。β-胡萝卜素经过降解，可以产生二氢猕猴桃内酯、β-紫罗兰酮、异佛尔酮、氧化异佛尔酮等致香物质；不同的降解方法，得到的降解产物和比例不同。

Abstract：The β-carotene was degradated with hydrogen peroxide Oxidation、copper sulfate catalyst-hydrogen peroxide Oxidation、silver nitrate catalyst-hydrogen peroxide Oxidation and potassium permanganate oxidation-hydrogen peroxide Oxidation respectively.The degradation products was analyzed with GC/MS. The results showed that: 1) the degradation products which identified was important flavor components in tobacco leaves.In the flavor components,dihydro actinidiolide and β-ionone are most.2) The relative content of dihydro actinidiolide was more using silver nitrate catalyst-hydrogen peroxide Oxidation and potassium permanganate oxidation-hydrogen peroxide Oxidation than the others; The relative content of β-ionone was more using hydrogen peroxide Oxidation and potassium permanganate oxidation-hydrogen peroxide Oxidation than the others.