基于烟末和玫瑰混合提取的新型烟用香精及其应用研究
Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application
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摘要: 为开发新型烟用香精,将酶解预处理的低次烟叶和玫瑰干花瓣进行混合提取,采用有机溶剂加热回流法制备浸膏,通过单因素和响应面试验对混合提取的工艺参数(乙醇体积分数、烟末和玫瑰末混合比、物料比)进行优化,并对比分析单独提取和混合提取浸膏香味成分的差异及卷烟加香效果。结果表明:低次烟叶最优酶解条件为酶解温度50℃、酶解时间6 h、酶添加量150 U/g烟叶;各因素对香味成分含量的影响大小依次为乙醇体积分数>烟末和玫瑰末混合比>物料比,最优制备工艺条件为乙醇体积分数69%,烟末和玫瑰末混合比1.8 ∶ 1,物料比1 ∶ 35;玫瑰样品、烟末样品、烟末和玫瑰混合提取样品检测出的挥发性成分分别有44种、47种、64种,挥发性成分总量分别为325.19 μg/g、1 289.6 μg/g、1 642.89 μg/g,其中混合提取样品中的醇类、酯类、醛类、酮类化合物含量较单独提取明显增多,烟碱含量有所降低。将最优工艺条件下的烟末和玫瑰混合提取样品应用于卷烟加香后,卷烟的香气质有所提升,且伴有花香和甜香,香味更加丰富饱满,刺激性降低,余味更加纯净舒适,感官品质更好。Abstract: To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
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Key words:
- low-grade tobacco leaf /
- rose /
- co-extraction /
- aroma component /
- tobacco flaviring
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