JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Article Contents
    ZHU Xiaolan, LI Kuan, ZHAO Yong, et al. Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound[J]. Journal of Light Industry.
    Citation: ZHU Xiaolan, LI Kuan, ZHAO Yong, et al. Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound[J]. Journal of Light Industry. shu

    Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound

    • 1. Tobacco and Health Research Center, University of Science and Technology of China, Hefei 230052, China;

    • 2. Technology Center, China Tobacco Jiangsu Industry Co., Ltd., Nanjing 210019, China;

    • 3. Jiangsu Xinyuan Reconstituted Tobacco Co., Ltd., Huaian 223002, China

    • Corresponding author: ZHAO Yong, hy1994004@jszygs.com
    • Received Date: 2023-10-17
      Accepted Date: 2023-11-23
      Available Online: 2024-09-11
    • In order to improve the disadvantages of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combinationof enzyme extraction was used instead of warm water extraction, supplemented with histidine Heyns compound(His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC / MS, respectively. The effects of new preparation process of RTS on the quality of last products were studied by sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0. 8% Ec+0. 4% Ep ) and the product was getting “soft” and “faded” after extraction. The sensory quality of RTS product with the addition of 0. 25% histidine Heyns compound was better than that of the control RTS. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27. 0% and the contents of cell wall materials of them were all decreased above 15. 0%. The sensory evaluation results also showed that the aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
    • 加载中
      1. [1]

        周雅宁. 烟梗加工处理技术与设备研究进展[J]. 中国烟草学报,2019,25(2):121-129.

      2. [2]

        杨乾栩,王猛,雷声,等. 基于总糖/纤维素的配方烟丝均匀度评价方法建立及应用[J]. 食品与机械,2019,35(2):178-184.

      3. [3]

        孔臻,邹泉,陈冉,等. 微波膨胀梗丝理化特性及烟气质量分析[J]. 烟草科技,2022,55(9):73-80.

      4. [4]

        马科,蒋登科,龚霜,等. 不同酶处理浓缩液对贵州烟草薄片品质的影响研究[J]. 轻工学报,2022,37(1):62-67.

      5. [5]

        许春平,刘远上,郝辉,等. 生物酶法降解烟梗末中果胶的研究[J]. 食品与生物技术学报,2017,36(2):194-199.

      6. [6]

        刘文莉,张娟,堵国成,等. 一株胶红酵母Rhodotorula mucilaginosa YG14的筛选及混菌发酵提高梗丝品质[J]. 食品与生物技术学报,2021,40(9):64-72.

      7. [7]

        河南中烟工业有限责任公司,中国烟草总公司郑州烟草研究院. 一种用于改善梗丝口感的添加剂及其制备方法和应用:202011455595.1[P]. 2021-02-12.

      8. [8]

        王金棒,邱纪青,汪志波,等. 生物技术在烟草发酵领域的专利布局现状及热点分析[J]. 烟草科技,2021,54(10):96-112.

      9. [9]

        内蒙古昆明卷烟有限责任公司. 一种烟草加工方法及系统:201910872793.9[P]. 2020-02-04.

      10. [10]

        红塔烟草(集团)有限责任公司,云南天宏香精香料有限公司. 一种烟用梗丝增香剂及制备方法和应用:201310394332.8[P]. 2013-11-27.

      11. [11]

        贵州中烟工业有限责任公司. 一种用于梗丝的加香香精:201911185112.8[P]. 2020-02-21.

      12. [12]

        张洪飞,刘广洲,王永金. 梗丝再造技术综述[J]. 轻工科技,2018,34(11):21-22
        ,36.

      13. [13]

        王茹楠,李晓瑜,张利涛,等. 关键工序对造纸法再造烟叶主要化学成分的影响[J]. 安徽农业科学,2020,48(8):175-178.

      14. [14]

        刘恩芬,彭丽娟,谢志强,等. 造纸法再造烟叶原料烟梗提取液中果胶含量分析方法研究[J]. 纸和造纸,2020,39(6):29-31.

      15. [15]

        CUI H P,YU J Y,XIA S Q,et al. Improved controlled flavorformation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine[J]. Food Chemistry,2019,271:47-53.

      16. [16]

        芦昶彤,赵永振,王宏伟,等. 2-L-丙氨酸-2-脱氧-D葡萄糖的合成、热裂解及保润性能研究[J]. 食品与机械,2018,34(4):65-70.

      17. [17]

        LI K,WANG J L,ZHUANG Y D,et al. Glucose-Histidine Heyns compound: Preparation, characterization and fragranceenhancement [J]. Carbohydrate Research, 2023,532:108922.

      18. [18]

        冯广林,谭兰兰,朱晓兰,等. CP/MAS 13C NMR光谱法分析烟草纤维素的结构[J]. 中国烟草学报,2015,21(5):1-8.

      19. [19]

        刘百战,郑赛晶,高芸,等.13C CP/MAS NMR光谱法分析烟草果胶的含量和结构[J]. 中国烟草学报,2015,21(2):1-9.

      20. [20]

        国家烟草专卖局. 烟草及烟草制品感官评价方法: YC/T 138—1998[S]. 北京: 中国标准出版社, 1998.

      21. [21]

        国家烟草专卖局. 烟草及烟草制品水溶性糖的测定连续流动法:YC/T 159—2002[S]. 北京:中国标准出版社, 2004.

      22. [22]

        国家烟草专卖局. 烟草及烟草制品总植物碱的测定连续流动(硫氰酸钾)法:YC/T 468—2021[S]. 北京:中国标准出版社, 2022.

      23. [23]

        国家烟草专卖局. 烟草及烟草制品总氮的测定连续流动法:YC/T 161—2002[S]. 北京:中国标准出版社, 2004.

      24. [24]

        刘瑞红,张俊岭,王晓瑜,等. 赖氨酸Amadori和Heyns化合物热裂解产物对烟草风味的影响研究[J]. 中国烟草学报,2022,28(3):17-25.

      25. [25]

        谷超林,崔龙吉,刘文春,等. 再造梗丝与普通梗丝使用性能对比研究[J]. 安徽农业科学,2018,46(18):171-173
        ,193.

      26. [26]

        孙胜南,卢真保,赵星宇,等. 超临界CO2萃取两种典型品种烟草净油及其致香成分与感官品质对比研究[J]. 轻工学报,2023,38(4):84-89.

      27. [27]

        杨鹏飞,张增辉,何春雨,等. 基于分子感官科学的烟用香精关键香气活性成分分析[J]. 轻工学报,2021,36(2):34-42.

      28. [28]

        马科,蒋登科,龚霜,等. 不同酶处理浓缩液对贵州烟草薄片品质的影响研究[J]. 轻工学报,2022,37(1):62-67.

    Get Citation
    PDF
    XML

    Article Metrics

    Article views(792) PDF downloads(7) Cited by()

    Ralated
      通讯作者: 陈斌, bchen63@163.com
      • 1. 

        沈阳化工大学材料科学与工程学院 沈阳 110142

      1. 本站搜索
      2. 百度学术搜索
      3. 万方数据库搜索
      4. CNKI搜索

      Website Copyright © Editorial Department of Journal of Light Industry

      Address：136 Science Avenue, Zhengzhou City, Henan Province, ChinaPostal Code：450001

      Supported by: Beijing Renhe Information Technology Co. Ltd  support: info@rhhz.net

      /

      DownLoad:  Full-Size Img  PowerPoint
      Return
      Return