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Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber, a* and b* of the mixed flour increased, while the contents of ash, starch and L* of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber, a* and b* of the mixed flour increased, while the contents of ash, starch and L* of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
$v.latestStateEn
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Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
$v.latestStateEn
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The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
$v.latestStateEn
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With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
$v.latestStateEn
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To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
$v.latestStateEn
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To develop a new natural spice of Flos Sophorae, we used Cordyceps sinensis strain SCT-1 to fermentate Flos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos Sophorae 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
To develop a new natural spice of Flos Sophorae, we used Cordyceps sinensis strain SCT-1 to fermentate Flos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos Sophorae 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
$v.latestStateEn
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In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
$v.latestStateEn
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To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
2024, 39(3): 1-8.
doi: 10.12187/2024.03.001
Abstract:
With Lactobacillus plantarum CICC 20022 as the research object, this study investigated the effects of Eucommia ulmoides leaf polysaccharides on the number of viable bacteria, microstructure, fatty acid composition of cell membrane, and structural integrity of cell membrane and cell wall under bile salt stress. The results showed that the viable count of L.plantarum CICC 20022 was significantly increased (P<0.05), when the crude polysaccharide or the refined polysaccharide of E.ulmoides leaf were added to the bile salt stress environment and cultured for 24 h, which was 1.30 times or 1.10 times that of the control, respectively. Compared with the control, the addition of crude polysaccharide from E.ulmoides leaf or refined polysaccharide from E.ulmoides leaf could significantly protect the microstructure of bacteria and reduce the cell damage caused by bile salt stress, and the PI fluorescence intensity, alkaline phosphatase (AKP) activity and DNA leakage of cells were significantly reduced (P<0.05), while the ratio of unsaturated fatty acids to saturated fatty acids (U/S) in cell membrane was significantly increased (P<0.05) to 0.37. The results indicated that adding crude polysaccharide from E.ulmoides leaf in the environment of bile salt stress could maintain the integrity of cell structure of L.plantarum CICC 20022 and improve its bile salt tolerance.
With Lactobacillus plantarum CICC 20022 as the research object, this study investigated the effects of Eucommia ulmoides leaf polysaccharides on the number of viable bacteria, microstructure, fatty acid composition of cell membrane, and structural integrity of cell membrane and cell wall under bile salt stress. The results showed that the viable count of L.plantarum CICC 20022 was significantly increased (P<0.05), when the crude polysaccharide or the refined polysaccharide of E.ulmoides leaf were added to the bile salt stress environment and cultured for 24 h, which was 1.30 times or 1.10 times that of the control, respectively. Compared with the control, the addition of crude polysaccharide from E.ulmoides leaf or refined polysaccharide from E.ulmoides leaf could significantly protect the microstructure of bacteria and reduce the cell damage caused by bile salt stress, and the PI fluorescence intensity, alkaline phosphatase (AKP) activity and DNA leakage of cells were significantly reduced (P<0.05), while the ratio of unsaturated fatty acids to saturated fatty acids (U/S) in cell membrane was significantly increased (P<0.05) to 0.37. The results indicated that adding crude polysaccharide from E.ulmoides leaf in the environment of bile salt stress could maintain the integrity of cell structure of L.plantarum CICC 20022 and improve its bile salt tolerance.
2024, 39(3): 9-20.
doi: 10.12187/2024.03.002
Abstract:
The objective of this study was to screen lactic acid bacteria strains with high exopolysaccharides production potential from sugar beet molasses. The taxonomic identification and growth characteristics of a lactic acid bacteria strain M1 with high exopolysaccharides-producing capacity isolated from sugar beet molasses were investigated. Furthermore, the exopolysaccharides fermentation parameters using sugar beet molasses as an alternative carbon source to sucrose were optimized using a single-factor experiment and response surface methodology based on Box-Behnken design. Moreover, antioxidant activity of the harvested crude exopolysaccharides were evaluated. The results showed that strain M1 was taxonomically classified as Leuconostoc suionicum. The growth profile of L.suionicum M1 indicated a lag phase of 2 hours, an optimal temperature of 35 ℃, a favorable pH value of 8.0, and a remarkable tolerance to sucrose concentrations up to 60%. The optimal medium for exopolysaccharides production consisted of 300 g/L sugar beet molasses, 20.0 g/L yeast extract, 15.0 g/L K2HPO4·3H2O, 0.2 g/L MgSO4·7H2O, 0.01 g/L NaCl, 0.01 g/L CaCl2·2H2O, 0.01 g/L MnSO4·4H2O, 0.01 g/L FeSO4·7H2O. The maximum exopolysaccharides yield of 39.1 g/L was achieved under the following conditions: loading volume 200 mL/250 mL, inoculum size 5%, initial pH value 8.1, fermentation temperature of 38.5 ℃ and fermentation period 41.1 h. The exopolysaccharides produced by strain M1 exhibited significant antioxidant activities, with quenching capacities of 70.25% for DPPH radicals, 47.16% for ·OH radicals, 35.92% for ABTS+ radicals and 0.42 for Fe3+ total reducing force at a concentration of 6.0 mg/mL.Strain M1 was capable of producing exopolysaccharides with antioxidant activity using sugar beet molasses, and could be used as a promising candidate for the bioconversion of sugar beet molasses into functional exopolysaccharides products.
The objective of this study was to screen lactic acid bacteria strains with high exopolysaccharides production potential from sugar beet molasses. The taxonomic identification and growth characteristics of a lactic acid bacteria strain M1 with high exopolysaccharides-producing capacity isolated from sugar beet molasses were investigated. Furthermore, the exopolysaccharides fermentation parameters using sugar beet molasses as an alternative carbon source to sucrose were optimized using a single-factor experiment and response surface methodology based on Box-Behnken design. Moreover, antioxidant activity of the harvested crude exopolysaccharides were evaluated. The results showed that strain M1 was taxonomically classified as Leuconostoc suionicum. The growth profile of L.suionicum M1 indicated a lag phase of 2 hours, an optimal temperature of 35 ℃, a favorable pH value of 8.0, and a remarkable tolerance to sucrose concentrations up to 60%. The optimal medium for exopolysaccharides production consisted of 300 g/L sugar beet molasses, 20.0 g/L yeast extract, 15.0 g/L K2HPO4·3H2O, 0.2 g/L MgSO4·7H2O, 0.01 g/L NaCl, 0.01 g/L CaCl2·2H2O, 0.01 g/L MnSO4·4H2O, 0.01 g/L FeSO4·7H2O. The maximum exopolysaccharides yield of 39.1 g/L was achieved under the following conditions: loading volume 200 mL/250 mL, inoculum size 5%, initial pH value 8.1, fermentation temperature of 38.5 ℃ and fermentation period 41.1 h. The exopolysaccharides produced by strain M1 exhibited significant antioxidant activities, with quenching capacities of 70.25% for DPPH radicals, 47.16% for ·OH radicals, 35.92% for ABTS+ radicals and 0.42 for Fe3+ total reducing force at a concentration of 6.0 mg/mL.Strain M1 was capable of producing exopolysaccharides with antioxidant activity using sugar beet molasses, and could be used as a promising candidate for the bioconversion of sugar beet molasses into functional exopolysaccharides products.
2024, 39(3): 21-28.
doi: 10.12187/2024.03.003
Abstract:
The defatted rice bran was fermented by compound lactic acid bacteria composed of Enterococcus faecalis, Bacillus coagulans and Limosilactobacillus fermentum in solid-state, and this study invesigated the changes of physicochemical properties, structural properties, biological activities and functional properties of defatted rice bran before and after fermentation. The results showed that the solid-state fermentation of compound lactic acid bacteria could increase the content of protein and dietary fiber in defatted rice bran, improve the solubility, water holding capacity, oil holding capacity, and water swelling capacity of defatted rice bran, destroy the macromolecular structure of defatted rice bran, increase its porosity and facilitating a more through pyrolysis reaction. Compared with raw materials, the contents of total phenols and flavonoids of defatted rice bran after fermentation with compound lactic acid bacteria were increased by 43.32% and 70.40%, respectively. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and·OH free radical scavenging rate were increased by 268.27%, 62.18% and 22.18%, respectively. The absorption rate of cholesterol was increased, and anti-sugar ability was also improved. In conclusion, solid-state fermentation with compound lactic acid bacteria can effectively improve the comprehensive utilization value of defatted rice bran and enhance its application potential in the field of functional food.
The defatted rice bran was fermented by compound lactic acid bacteria composed of Enterococcus faecalis, Bacillus coagulans and Limosilactobacillus fermentum in solid-state, and this study invesigated the changes of physicochemical properties, structural properties, biological activities and functional properties of defatted rice bran before and after fermentation. The results showed that the solid-state fermentation of compound lactic acid bacteria could increase the content of protein and dietary fiber in defatted rice bran, improve the solubility, water holding capacity, oil holding capacity, and water swelling capacity of defatted rice bran, destroy the macromolecular structure of defatted rice bran, increase its porosity and facilitating a more through pyrolysis reaction. Compared with raw materials, the contents of total phenols and flavonoids of defatted rice bran after fermentation with compound lactic acid bacteria were increased by 43.32% and 70.40%, respectively. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and·OH free radical scavenging rate were increased by 268.27%, 62.18% and 22.18%, respectively. The absorption rate of cholesterol was increased, and anti-sugar ability was also improved. In conclusion, solid-state fermentation with compound lactic acid bacteria can effectively improve the comprehensive utilization value of defatted rice bran and enhance its application potential in the field of functional food.
2024, 39(3): 29-37,53.
doi: 10.12187/2024.03.004
Abstract:
To study the effects of Lactobacillus plantarum R-1 on the quality of fermented lemon juice beverage, the contents of nutrient substance, the antioxidant capacity and volatile flavor compounds in lemon juice at different fermentation stages were determined. The results showed that L.plantarum R-1 had good fermentation properties in lemon juice, and the number of viable bacteria reached a maximum value of 4×108 CFU/mL after 36 h of fermentation, and then tended to be stable afterwarded. L.plantarum R-1 could decrease the contents of total sugar and organic acids, but significantly increase the content of total phenols in lemon juice from 47.4 GAE mg/mL to 174.3 GAE mg/mL after 48 h fermentation,enhancing the antioxidant capacities (ability to scavenge DPPH and ABTS+ radicals) of fermented lemon juice (P<0.05),L.plantarum R-1 could change the varieties and proportions of volatile flavor components in lemon juice, especially the terpene flavor compounds such as D-limonene and γ-terpinene in lemon oil. The relative content of terpene flavor compounds reached the maximum at 24 h of fermentation. The results of sensory evaluation also indicated that the flavor and taste of sample at 24 h was superior to that of other fermentation time point of the samples. L.plantarum R-1 could make good use of nutrients in lemon juice for growth and metabolism, which could improve the flavor of lemon juice and increase the content of total phenols and antioxidant substances. This study provides fundamental basis for the development of fermented lemon juice products.
To study the effects of Lactobacillus plantarum R-1 on the quality of fermented lemon juice beverage, the contents of nutrient substance, the antioxidant capacity and volatile flavor compounds in lemon juice at different fermentation stages were determined. The results showed that L.plantarum R-1 had good fermentation properties in lemon juice, and the number of viable bacteria reached a maximum value of 4×108 CFU/mL after 36 h of fermentation, and then tended to be stable afterwarded. L.plantarum R-1 could decrease the contents of total sugar and organic acids, but significantly increase the content of total phenols in lemon juice from 47.4 GAE mg/mL to 174.3 GAE mg/mL after 48 h fermentation,enhancing the antioxidant capacities (ability to scavenge DPPH and ABTS+ radicals) of fermented lemon juice (P<0.05),L.plantarum R-1 could change the varieties and proportions of volatile flavor components in lemon juice, especially the terpene flavor compounds such as D-limonene and γ-terpinene in lemon oil. The relative content of terpene flavor compounds reached the maximum at 24 h of fermentation. The results of sensory evaluation also indicated that the flavor and taste of sample at 24 h was superior to that of other fermentation time point of the samples. L.plantarum R-1 could make good use of nutrients in lemon juice for growth and metabolism, which could improve the flavor of lemon juice and increase the content of total phenols and antioxidant substances. This study provides fundamental basis for the development of fermented lemon juice products.
2024, 39(3): 38-45.
doi: 10.12187/2024.03.005
Abstract:
Kluyveromyces markus CGMCC13907 and Saccharomyces cerevisiae AS2.119 were selected as mixed starter cultures for fermentation of whey liquid to produce whey vinegar. Plackett-Burman Design (PBD) and Box-Behnken Design (BBD) were used to optimize the ethanol fermentation process. The results showed that the optimal ethanol fermentation process was K.markus CGMCC13907 inoculum volume 4.0×106 CFU/mL, S.cerevisiae AS2.119 inoculum volume 4.5×106 CFU/mL, fermentation time 151 h, fermentation temperature 40.0 ℃, fermentation pH value 5.6, ginger powder dosage 0.09 g/100 mL. Under this condition, the concentration of ethanol in fermentation liquid reached 8.70 %vol, which increased by 56.2% compared with that before optimization. K.markus CGMCC13907 combined with S.cerevisiae AS2.119 could effectively solve the lactose fermentation problem in the process of making vinegar from whey, and achieve a better ethanol concentration.
Kluyveromyces markus CGMCC13907 and Saccharomyces cerevisiae AS2.119 were selected as mixed starter cultures for fermentation of whey liquid to produce whey vinegar. Plackett-Burman Design (PBD) and Box-Behnken Design (BBD) were used to optimize the ethanol fermentation process. The results showed that the optimal ethanol fermentation process was K.markus CGMCC13907 inoculum volume 4.0×106 CFU/mL, S.cerevisiae AS2.119 inoculum volume 4.5×106 CFU/mL, fermentation time 151 h, fermentation temperature 40.0 ℃, fermentation pH value 5.6, ginger powder dosage 0.09 g/100 mL. Under this condition, the concentration of ethanol in fermentation liquid reached 8.70 %vol, which increased by 56.2% compared with that before optimization. K.markus CGMCC13907 combined with S.cerevisiae AS2.119 could effectively solve the lactose fermentation problem in the process of making vinegar from whey, and achieve a better ethanol concentration.
2024, 39(3): 46-53.
doi: 10.12187/2024.03.006
Abstract:
To develop a new natural spice of Flos sophorae, we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae. The fermentation medium formula was optimized through factor screening experiments. The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained exhibied a predominant nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette had an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the spice. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α-terpineol had a significant contribution to the aroma of this spice.
To develop a new natural spice of Flos sophorae, we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae. The fermentation medium formula was optimized through factor screening experiments. The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained exhibied a predominant nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette had an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the spice. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α-terpineol had a significant contribution to the aroma of this spice.
2024, 39(3): 54-61.
doi: 10.12187/2024.03.007
Abstract:
The quality stability of tobacco flavor was comprehensively evaluated using a P&T-GC/MS fingerprinting method, which involved the integration of the angle-cosine similarity, peak matching, and multivariate T2 control charts. The findings suggested the following: The optimal pretreatment conditions for purge trapping involve a purge time of 14 minutes, a purge temperature of 40 ℃, and a desorption temperature of 200 ℃. Under this condition, the RSD of the characteristic peaks of the volatile components ranged from 1.36% to 6.98%, which indicated that the precision of the method was good. Fingerprint mapping combined with angle-cosine similarity and peak matching analysis could quickly identify tobacco flavor samples with changes in chemical components and effectively monitor the quality stability of tobacco flavor; combined with peak matching and multivariate T2 quality control charts, problems such as mismixing of samples and changes in substance content could be detected in time and the quality stability of tobacco flavor could be effectively monitored. This could help to further analyze the causes of changes in chemical components.
The quality stability of tobacco flavor was comprehensively evaluated using a P&T-GC/MS fingerprinting method, which involved the integration of the angle-cosine similarity, peak matching, and multivariate T2 control charts. The findings suggested the following: The optimal pretreatment conditions for purge trapping involve a purge time of 14 minutes, a purge temperature of 40 ℃, and a desorption temperature of 200 ℃. Under this condition, the RSD of the characteristic peaks of the volatile components ranged from 1.36% to 6.98%, which indicated that the precision of the method was good. Fingerprint mapping combined with angle-cosine similarity and peak matching analysis could quickly identify tobacco flavor samples with changes in chemical components and effectively monitor the quality stability of tobacco flavor; combined with peak matching and multivariate T2 quality control charts, problems such as mismixing of samples and changes in substance content could be detected in time and the quality stability of tobacco flavor could be effectively monitored. This could help to further analyze the causes of changes in chemical components.
2024, 39(3): 62-71.
doi: 10.12187/2024.03.008
Abstract:
In order to reduce the loss of diagnostic components of peppermint granule spices during the drying process, the moisture drying kinetics of peppermint granules under different drying conditions (oven drying, microwave vacuum drying and microwave drying) were studied. By investigating changes in moisture distribution and the volatilization of characteristic components, the authors determined the optional drying conditions for the spices. The flavoring effect of cigarette filter rod of peppermint granular spices was investigated. The results showed that the drying time of peppermint granular spices under oven drying, microwave vacuum drying and microwave drying was about 60~120 min, 20 min and 4 min, respectively. The optimal drying kinetic model of the three drying methods is the Page model. The results of LF-NMR analysis showed that with the progress of drying, the semi-bound water was transformed into bound water and free water. At the same time, free water is constantly evaporating and being removed. The concentrations of diagnostic components in peppermint granular spices decreased with the decrease of moisture content, and the higher the drying temperature, the more obvious the diagnostic components loss. The effect of microwave drying is better than microwave vacuum drying, and the drying time is greatly shortened. The residue of diagnostic components positively correlated with the peak area of the bound water. The acids and phenolic substances in the cigarette smoke after the spice of peppermint granular spices were slightly reduced, the ketones were slightly increased, and three kinds of diagnostic components unique to peppermint, menthol, L-menthol and menthone were added, which could bring a cooling feeling to the cigarette, reduce the sense of irritation and improve the smoking quality of cigarettes, while retaining the original style of cigarettes.
In order to reduce the loss of diagnostic components of peppermint granule spices during the drying process, the moisture drying kinetics of peppermint granules under different drying conditions (oven drying, microwave vacuum drying and microwave drying) were studied. By investigating changes in moisture distribution and the volatilization of characteristic components, the authors determined the optional drying conditions for the spices. The flavoring effect of cigarette filter rod of peppermint granular spices was investigated. The results showed that the drying time of peppermint granular spices under oven drying, microwave vacuum drying and microwave drying was about 60~120 min, 20 min and 4 min, respectively. The optimal drying kinetic model of the three drying methods is the Page model. The results of LF-NMR analysis showed that with the progress of drying, the semi-bound water was transformed into bound water and free water. At the same time, free water is constantly evaporating and being removed. The concentrations of diagnostic components in peppermint granular spices decreased with the decrease of moisture content, and the higher the drying temperature, the more obvious the diagnostic components loss. The effect of microwave drying is better than microwave vacuum drying, and the drying time is greatly shortened. The residue of diagnostic components positively correlated with the peak area of the bound water. The acids and phenolic substances in the cigarette smoke after the spice of peppermint granular spices were slightly reduced, the ketones were slightly increased, and three kinds of diagnostic components unique to peppermint, menthol, L-menthol and menthone were added, which could bring a cooling feeling to the cigarette, reduce the sense of irritation and improve the smoking quality of cigarettes, while retaining the original style of cigarettes.
Hydrothermal reaction flavor preparation based on tobacco waste and cigarette flavouring application
2024, 39(3): 72-79.
doi: 10.12187/2024.03.009
Abstract:
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of aroma components in the flavor were analysed using gas chromatography-mass spectrometry.Evaluation of hydrothermal reaction flavor for cigarette flavouring applications by sensory quality assessments. The results showed that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220 ℃, reaction time of 70 min and a solid-liquid ratio of 2∶11, the total aroma composition was the highest at 2 325.35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction flavor have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction flavor was added at a level of 4 mg/cigarette, the aroma quality and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of aroma components in the flavor were analysed using gas chromatography-mass spectrometry.Evaluation of hydrothermal reaction flavor for cigarette flavouring applications by sensory quality assessments. The results showed that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220 ℃, reaction time of 70 min and a solid-liquid ratio of 2∶11, the total aroma composition was the highest at 2 325.35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction flavor have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction flavor was added at a level of 4 mg/cigarette, the aroma quality and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
2024, 39(3): 80-89.
doi: 10.12187/2024.03.010
Abstract:
Taking Xuanwei BFE, XFE and Tengchong BFE tobacco leaves in Yunnan province as the research object, the conventional chemical components and volatile aroma components of the above three kinds of tobacco leaves under different storage warehouses (mechanical warehouse, natural warehouse, moisturizing warehouse) and different storage time (3 months, 9 months, 12 months, 15 months, 18 months) were compared and analyzed, and the volatile aroma components were analyzed by principal component analysis. The results showed the following: 1) the contents of reducing sugar and total sugar in tobacco leaves decreased by 9%~19% and 12%~22%, respectively. In natural warehouse, the reducing sugar and total sugar content of tobacco leaves decreased slowly, while in mechanical warehouse and moisturizing warehouse, the reducing sugar and total sugar contents decreased rapidly, but the contents of chloride ion and nicotine did not change basically. Furthermore, the sugar-nicotine ratio fluctuated in mechanical warehouse and moisturizing warehouse. The fluctuation range of Yunnan Tengchong BFE and Yunnan Xuanwei BFE tobacco leaves was 7~11, while the fluctuation range of Yunnan Xuanwei XFE tobacco leaves was 15~20.2) With the proceeding of aging, the content of volatile aroma components of three kinds of tobacco leaves in different warehouse showed a rapid upward trend, among which acids, phenols and ketones increased significantly. In the natural warehouse, the content of volatile aroma components of three kinds of tobacco leaves was the lowest. 3) The two principal components extracted from the same type of tobacco leaves in different warehouses had a cumulative contribution rate of 100%, and the principal components of volatile aroma components in the same type of tobacco leaves in different warehouses showed significant differences. Accordingly, mechanical warehouse was more suitable for Yunnan Xuanwei BFE and XFE tobacco leaves aging, while moisturizing warehouse was more suitable for Yunnan Tengchong BFE tobacco leaves aging.
Taking Xuanwei BFE, XFE and Tengchong BFE tobacco leaves in Yunnan province as the research object, the conventional chemical components and volatile aroma components of the above three kinds of tobacco leaves under different storage warehouses (mechanical warehouse, natural warehouse, moisturizing warehouse) and different storage time (3 months, 9 months, 12 months, 15 months, 18 months) were compared and analyzed, and the volatile aroma components were analyzed by principal component analysis. The results showed the following: 1) the contents of reducing sugar and total sugar in tobacco leaves decreased by 9%~19% and 12%~22%, respectively. In natural warehouse, the reducing sugar and total sugar content of tobacco leaves decreased slowly, while in mechanical warehouse and moisturizing warehouse, the reducing sugar and total sugar contents decreased rapidly, but the contents of chloride ion and nicotine did not change basically. Furthermore, the sugar-nicotine ratio fluctuated in mechanical warehouse and moisturizing warehouse. The fluctuation range of Yunnan Tengchong BFE and Yunnan Xuanwei BFE tobacco leaves was 7~11, while the fluctuation range of Yunnan Xuanwei XFE tobacco leaves was 15~20.2) With the proceeding of aging, the content of volatile aroma components of three kinds of tobacco leaves in different warehouse showed a rapid upward trend, among which acids, phenols and ketones increased significantly. In the natural warehouse, the content of volatile aroma components of three kinds of tobacco leaves was the lowest. 3) The two principal components extracted from the same type of tobacco leaves in different warehouses had a cumulative contribution rate of 100%, and the principal components of volatile aroma components in the same type of tobacco leaves in different warehouses showed significant differences. Accordingly, mechanical warehouse was more suitable for Yunnan Xuanwei BFE and XFE tobacco leaves aging, while moisturizing warehouse was more suitable for Yunnan Tengchong BFE tobacco leaves aging.
2024, 39(3): 90-98.
doi: 10.12187/2024.03.011
Abstract:
In order to study the relationship between the chemical composition of tobacco leaves of non-flue-cured tobacco varieties and the sensory quality of heated cigarettes made from them, the conventional chemical composition of four types of non-flue-cured tobacco leaf samples such as oriental tobacco, air/sun-cured tobacco, burley tobacco and cigar tobacco samples were detected. Volatile metabolite profiles were analyzed by metabolomic technique, the differential volatile metabolites in different tobacco leaves were screened by orthogonal partial least square discriminant analysis, and the correlation between them and sensory quality of heated tobacco leaves was analyzed. The results showed that the contents of total sugar and reducing sugar were higher in oriental tobacco leaves, and the contents of alkaloid and nitrogen were higher in burley tobacco, air/sun-cured tobacco and cigar tobacco leaves. The characteristics of volatile metabolites of burley tobacco, air/sun-cured tobacco and cigar tobacco were similar, but different from those of oriental tobacco. A total of 130 differential volatile metabolites were obtained from different tobacco types, mainly esters, ketones, heterocycles and terpenoids. The differential volatile metabolites were positively correlated with the attributes of the smoothness of smoke, irritancy, dry sensation and cleanliness, and negatively correlated with the attributes of unpleasant odor and strength. The results provide a reference for the formulation of heated cigarette products from non-flue-cured tobacco leaves.
In order to study the relationship between the chemical composition of tobacco leaves of non-flue-cured tobacco varieties and the sensory quality of heated cigarettes made from them, the conventional chemical composition of four types of non-flue-cured tobacco leaf samples such as oriental tobacco, air/sun-cured tobacco, burley tobacco and cigar tobacco samples were detected. Volatile metabolite profiles were analyzed by metabolomic technique, the differential volatile metabolites in different tobacco leaves were screened by orthogonal partial least square discriminant analysis, and the correlation between them and sensory quality of heated tobacco leaves was analyzed. The results showed that the contents of total sugar and reducing sugar were higher in oriental tobacco leaves, and the contents of alkaloid and nitrogen were higher in burley tobacco, air/sun-cured tobacco and cigar tobacco leaves. The characteristics of volatile metabolites of burley tobacco, air/sun-cured tobacco and cigar tobacco were similar, but different from those of oriental tobacco. A total of 130 differential volatile metabolites were obtained from different tobacco types, mainly esters, ketones, heterocycles and terpenoids. The differential volatile metabolites were positively correlated with the attributes of the smoothness of smoke, irritancy, dry sensation and cleanliness, and negatively correlated with the attributes of unpleasant odor and strength. The results provide a reference for the formulation of heated cigarette products from non-flue-cured tobacco leaves.
2024, 39(3): 99-108.
doi: 10.12187/2024.03.012
Abstract:
To investigate the differences in aroma components release between the heated cigarette and traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
To investigate the differences in aroma components release between the heated cigarette and traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
2024, 39(3): 109-118.
doi: 10.12187/2024.03.013
Abstract:
In response to the problem of moisture absorption or desorption of tobacco core materials during processing and storage, which were easily affected by environmental humidity, this paper summarized the relevant evaluation techniques for the moisture absorption characteristics of tobacco core materials. It was pointed out that the equilibrium moisture content could reflect the water holding capacity of tobacco core materials, and the testing techniques include non-destructive testing (oven method, gas chromatography, Karl Fischer method, difference method) and non-destructive testing (nuclear magnetic method, microwave method, infrared method). The former had high accuracy but took a long time. The latter had the advantage of fast and non-destructive testing, but was easily affected by sample morphology, stacking state, and other factors. Furthermore, the water status could be analyzed by water activity and low field nuclear magnetic resonance. Water activity reflected the availability of water, while low field nuclear magnetic resonance method could monitor and distinguish free water and bound water, but it was subject to interference from other hydrogen-containing components. Adsorption thermodynamics could be explored through isothermal hygroscopicity curves, adsorption models, and adsorption heat, while hygroscopicity kinetics could be explored through hygroscopicity time curves and related models. However, evaluating hygroscopicity characteristics solely from a thermodynamic or kinetic perspective might have limitations in evaluation dimensions and applicability. The future evaluation technology could combine the two to establish a more reasonable and applicable evaluation technique for the moisture absorption characteristics of tobacco core materials, providing reference for the research on the moisture absorption characteristics of tobacco products during processing and storage.
In response to the problem of moisture absorption or desorption of tobacco core materials during processing and storage, which were easily affected by environmental humidity, this paper summarized the relevant evaluation techniques for the moisture absorption characteristics of tobacco core materials. It was pointed out that the equilibrium moisture content could reflect the water holding capacity of tobacco core materials, and the testing techniques include non-destructive testing (oven method, gas chromatography, Karl Fischer method, difference method) and non-destructive testing (nuclear magnetic method, microwave method, infrared method). The former had high accuracy but took a long time. The latter had the advantage of fast and non-destructive testing, but was easily affected by sample morphology, stacking state, and other factors. Furthermore, the water status could be analyzed by water activity and low field nuclear magnetic resonance. Water activity reflected the availability of water, while low field nuclear magnetic resonance method could monitor and distinguish free water and bound water, but it was subject to interference from other hydrogen-containing components. Adsorption thermodynamics could be explored through isothermal hygroscopicity curves, adsorption models, and adsorption heat, while hygroscopicity kinetics could be explored through hygroscopicity time curves and related models. However, evaluating hygroscopicity characteristics solely from a thermodynamic or kinetic perspective might have limitations in evaluation dimensions and applicability. The future evaluation technology could combine the two to establish a more reasonable and applicable evaluation technique for the moisture absorption characteristics of tobacco core materials, providing reference for the research on the moisture absorption characteristics of tobacco products during processing and storage.
2024, 39(3): 119-126.
doi: 10.12187/2024.03.014
Abstract:
On the basis of a brief overview of the physicochemical properties and sources of resveratrol, this research reviewed the research progress of resveratrol in delaying skin aging and its application in cosmetics from four aspects: anti-skin photoaging, anti-skin oxidation, anti-skin pigmentation, and anti-skin wrinkles. It was pointed out that resveratrol had significant anti-aging effects on the skin and had been confirmed in numerous animal tests and clinical trials; In the cosmetics field, resveratrol was widely applied in various product formulations such as face creams, lotions and essence due to its multiple anti-aging properties such as moisturizing, firming, whitening, and anti-wrinkle effects. The encapsulation and delivery of resveratrol through a nanoliposome system could effectively improve its transdermal permeability and enhance its overall skincare effect; However, resveratrol still had problems such as poor stability, low bioavailability, and certain toxicity at high dose oral administration, which limited its wider application in cosmetics. In the future, comprehensive scientific dosage studies and safety evaluation of resveratrol are needed, and more clinical studies are also needed to verify the effectiveness and promote the application of resveratrol. These will provide reference for the development and application of resveratrol as a functional active ingredient with anti-skin aging properties in cosmetics and beauty products.
On the basis of a brief overview of the physicochemical properties and sources of resveratrol, this research reviewed the research progress of resveratrol in delaying skin aging and its application in cosmetics from four aspects: anti-skin photoaging, anti-skin oxidation, anti-skin pigmentation, and anti-skin wrinkles. It was pointed out that resveratrol had significant anti-aging effects on the skin and had been confirmed in numerous animal tests and clinical trials; In the cosmetics field, resveratrol was widely applied in various product formulations such as face creams, lotions and essence due to its multiple anti-aging properties such as moisturizing, firming, whitening, and anti-wrinkle effects. The encapsulation and delivery of resveratrol through a nanoliposome system could effectively improve its transdermal permeability and enhance its overall skincare effect; However, resveratrol still had problems such as poor stability, low bioavailability, and certain toxicity at high dose oral administration, which limited its wider application in cosmetics. In the future, comprehensive scientific dosage studies and safety evaluation of resveratrol are needed, and more clinical studies are also needed to verify the effectiveness and promote the application of resveratrol. These will provide reference for the development and application of resveratrol as a functional active ingredient with anti-skin aging properties in cosmetics and beauty products.
2016, 31(3): 21-32.
doi: 10.3969/j.issn.2096-1553.2016.3.004
2014, 29(5): 56-59,67.
doi: 10.3969/j.issn.2095-476X.2014.05.013
2014, 29(1): 22-28.
doi: 10.3969/j.issn.2095-476X.2014.01.004
2017, 32(1): 89-96.
doi: 10.3969/j.issn.2096-1553.2017.1.013
2015, 30(1): 55-62.
doi: 10.3969/j.issn.2095-476X.2015.01.012
2014, 29(1): 15-21.
doi: 10.3969/j.issn.2095-476X.2014.01.003
2014, 29(1): 38-43,53.
doi: 10.3969/j.issn.2095-476X.2014.01.007
2016, 31(1): 67-74.
doi: 10.3969/j.issn.2096-1553.2016.1.012
2012, 27(4): 56-59,74.
doi: 10.3969/j.issn.1004-1478.2012.04.015
2018, 33(1): 79-87.
doi: 10.3969/j.issn.2096-1553.2018.01.010
2014, 29(2): 62-66.
doi: 10.3969/j.issn.2095-476X.2014.02.016
2017, 32(5): 66-73.
doi: 10.3969/j.issn.2096-1553.2017.5.009
2014, 29(3): 25-29.
doi: 10.3969/j.issn.2095-476X.2014.03.006
2014, 29(3): 7-11.
doi: 10.3969/j.issn.2095-476X.2014.03.002
2017, 32(2): 64-70.
doi: 10.3969/j.issn.2096-1553.2017.2.010
2014, 29(5): 17-22.
doi: 10.3969/j.issn.2095-476X.2014.05.004
2014, 29(2): 58-61.
doi: 10.3969/j.issn.2095-476X.2014.02.015
2016, 31(3): 89-92.
doi: 10.3969/j.issn.2096-1553.2016.3.012
2013, 28(1): 83-85.
doi: 10.3969/j.issn.2095-476X.2013.01.020
2012, 27(4): 52-55.
doi: 10.3969/j.issn.1004-1478.2012.04.014
2016, 31(3): 63-73.
doi: 10.3969/j.issn.2096-1553.2016.3.009
2016, 31(1): 55-60.
doi: 10.3969/j.issn.2096-1553.2016.1.010
2018, 33(1): 49-55.
doi: 10.3969/j.issn.2096-1553.2018.01.007
2014, 29(1): 7-14.
doi: 10.3969/j.issn.2095-476X.2014.01.002
2017, 32(1): 82-88.
doi: 10.3969/j.issn.2096-1553.2017.1.012
2013, 28(4): 34-36.
doi: 10.3969/j.issn.2095-476X.2013.04.008
2018, 33(1): 96-103.
doi: 10.3969/j.issn.2096-1553.2018.01.012
2014, 29(1): 94-97,108.
doi: 10.3969/j.issn.2095-476X.2014.01.020
2016, 31(1): 1-5.
doi: 10.3969/j.issn.2096-1553.2016.1.001
2011, 26(1): 62-65.
doi: 10.3969/j.issn.1004-1478.2011.01.016
2016, 31(2): 54-65.
doi: 10.3969/j.issn.2096-1553.2016.2.008
2018, 33(1): 13-25.
doi: 10.3969/j.issn.2096-1553.2018.01.003
2017, 32(4): 1-7.
doi: 10.3969/j.issn.2096-1553.2017.4.001
2016, 31(1): 17-22,28.
doi: 10.3969/j.issn.2096-1553.2016.1.004
2015, 30(5-6): 43-48.
doi: 10.3969/j.issn.2095-476X.2015.5/6.009
2017, 32(2): 13-19.
doi: 10.3969/j.issn.2096-1553.2017.2.003
2016, 31(4): 49-54.
doi: 10.3969/j.issn.2096-1553.2016.4.007
2018, 33(1): 72-78.
doi: 10.3969/j.issn.2096-1553.2018.01.009
2015, 30(2): 16-21.
doi: 10.3969/j.issn.2095-476X.2015.02.004
2018, 33(3): 45-50.
doi: 10.3969/j.issn.2096-1553.2018.03.006
2016, 31(3): 49-56.
doi: 10.3969/j.issn.2096-1553.2016.3.007
2016, 31(2): 87-96.
doi: 10.3969/j.issn.2096-1553.2016.2.012
2022, 37(4): 34-40.
doi: 10.12187/2022.04.005
2017, 32(1): 1-6.
doi: 10.3969/j.issn.2096-1553.2017.1.001
2017, 32(5): 42-48.
doi: 10.3969/j.issn.2096-1553.2017.5.006
2017, 32(2): 7-12.
doi: 10.3969/j.issn.2096-1553.2017.2.002
2015, 30(5-6): 58-63.
doi: 10.3969/j.issn.2095-476X.2015.5/6.012
2015, 30(5-6): 12-16.
doi: 10.3969/j.issn.2095-476X.2015.5/6.003
2018, 33(1): 34-42.
doi: 10.3969/j.issn.2096-1553.2018.01.005
2018, 33(1): 56-71.
doi: 10.3969/j.issn.2096-1553.2018.01.008
2016, 31(2): 35-40.
doi: 10.3969/j.issn.2096-1553.2016.2.005
2017, 32(4): 93-99.
doi: 10.3969/j.issn.2096-1553.2017.4.014
2016, 31(1): 105-108.
doi: 10.3969/j.issn.2096-1553.2016.1.016
2017, 32(1): 13-20.
doi: 10.3969/j.issn.2096-1553.2017.1.003
2014, 29(3): 65-67.
doi: 10.3969/j.issn.2095-476X.2014.03.015
2016, 31(2): 74-80.
doi: 10.3969/j.issn.2096-1553.2016.2.010
2015, 30(1): 63-66.
doi: 10.3969/j.issn.2095-476X.2015.01.013
2013, 28(2): 18-21.
doi: 10.3969/j.issn.2095-476X.2013.02.005
2016, 31(4): 1-14.
doi: 10.3969/j.issn.2096-1553.2016.4.001
2017, 32(5): 49-56.
doi: 10.3969/j.issn.2096-1553.2017.5.007
2017, 32(3): 63-72.
doi: 10.3969/j.issn.2096-1553.2017.3.011
2017, 32(5): 81-87.
doi: 10.3969/j.issn.2096-1553.2017.5.011
2018, 33(1): 104-108.
doi: 10.3969/j.issn.2096-1553.2018.01.013
2014, 29(1): 34-37.
doi: 10.3969/j.issn.2095-476X.2014.01.006
2018, 33(4): 86-100,108.
doi: 10.3969/j.issn.2096-1553.2018.04.012
2014, 29(5): 47-51.
doi: 10.3969/j.issn.2095-476X.2014.05.011
2014, 29(3): 52-56.
doi: 10.3969/j.issn.2095-476X.2014.03.012
2016, 31(4): 55-59.
doi: 10.3969/j.issn.2096-1553.2016.4.008
2016, 31(4): 102-108.
doi: 10.3969/j.issn.2096-1553.2016.4.015
2019, 34(2): 71-81.
doi: 10.3969/j.issn.2096-1553.2019.02.010
2017, 32(1): 43-49,102.
doi: 10.3969/j.issn.2096-1553.2017.1.007
2013, 28(2): 87-90.
doi: 10.3969/j.issn.2095-476X.2013.02.020
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
