基于膜分离及柱色谱技术的烟草提取物精加工产品的制备
Preparation of fine processing products of tobacco extracts based on the membrane separation and column chromatography separation techniques
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摘要: 为充分利用废弃烟叶，开发多元化的精加工产品，针对废弃烟叶提取获得了烟草提取物，利用膜分离及二维柱色谱分离技术对烟草提取物进行了精加工，感官评价筛选出风格特征突出的特色风味组群，开展了特色风味组群间的重组，并利用 Py-GC-MS对重组产品进行了分析。结果表明：水提获得的烟草提取物的产率最高且感官作用综合表现较好；精加工共获得了16个组群，其中膜分离5 nm截留液及柱色谱分离的A1、C1、E2流分的感官效果表现各具特色，作为烟草提取物的特色风味组群；重组产品中，1号和2号重组产品能够提高卷烟的烤烟烟香、烘焙香、清香、甜香等特征且整体感官作用较好；1号和2号重组产品热裂解产物中以杂环类及芳香族化合物居多，包含甜香、清香、坚果香等香气类型。该研究为天然香料多元化产品的制备提供了参考。Abstract: To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
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Key words:
- cigarette /
- tobacco extract /
- characteristic aroma component group /
- recombination /
- sensory evaluation
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