2026 Vol. 41, No. 2
2026, 41(2)
:1-20.
doi: 10.12187/2026.02.001
Abstract:
Hippophae rhamnoides L. is a medicine-and-food homologous plant, and its functional activities mainly stem from its abundant phenolic compounds (HRPC). Based on the structural characteristics of HRPC, this review summarizes the chemical composition of 164 types of HRPCs and their distribution in different strains and plant parts, while highlighting the elucidation of their eight major bioactivity mechanisms. HRPCs are dominated by flavonoids, phenolic acids, and tannins. Among these, flavonoids constitute the main component with 117 identified types, which possess multiple bioactivities such as antioxidation, anti-inflammation, anti-tumorigenesis, anti-atherosclerosis, gastroprotection, anti-pulmonary fibrosis, anti-obesity, and gut microbiota modulation. Given the current status of HRPC species, content, distribution, bioactivity mechanisms, and bioavailability, future studies are recommended to focus on the in-depth exploration of bioactivity mechanisms, innovation of processing method , and optimization of encapsulation systems, thereby realizing the high-value utilization of HRPCs and the upgrading of the Hippophae rhamnoides L. industry.
Hippophae rhamnoides L. is a medicine-and-food homologous plant, and its functional activities mainly stem from its abundant phenolic compounds (HRPC). Based on the structural characteristics of HRPC, this review summarizes the chemical composition of 164 types of HRPCs and their distribution in different strains and plant parts, while highlighting the elucidation of their eight major bioactivity mechanisms. HRPCs are dominated by flavonoids, phenolic acids, and tannins. Among these, flavonoids constitute the main component with 117 identified types, which possess multiple bioactivities such as antioxidation, anti-inflammation, anti-tumorigenesis, anti-atherosclerosis, gastroprotection, anti-pulmonary fibrosis, anti-obesity, and gut microbiota modulation. Given the current status of HRPC species, content, distribution, bioactivity mechanisms, and bioavailability, future studies are recommended to focus on the in-depth exploration of bioactivity mechanisms, innovation of processing method , and optimization of encapsulation systems, thereby realizing the high-value utilization of HRPCs and the upgrading of the Hippophae rhamnoides L. industry.
2026, 41(2)
:21-31.
doi: 10.12187/2026.02.002
Abstract:
【Objective】 To investigate the interaction mechanism of ginseng fruit pectin (GBPA) with rat gut microbiota. 【Methods】 An in vitro simulated digestion-fermentation model (using sterile rat feces) was established to analyze the digestive characteristics of GBPA and its effects on gut microbiota structure and short-chain fatty acids (SCFAs) production. 【Results】 During the digestion phase, the reducing sugar (CR) content of GBPA significantly increased from 0.041 mg/mL to 0.163 mg/mL, and its ralative molecular weight decreased by 11.55%, while its monosaccharide composition showed no significant change overall. After 48.00 hours of fermentation, the relative molecular weight of GBPA further decreased by 51.97% of its original value, and the monosaccharide ratio exhibited dynamic changes. Furthermore, GBPA significantly increased the relative abundances of Bacteroides, Dubosiella, and Parabacteroides, which were 1.30-fold, 12.03-fold, and 11.48-fold higher than those in the control group, respectively; meanwhile, it decreased the relative abundance of Rodentibacter by 82.44%. GBPA also promoted the production of SCFAs, thereby improving lipid metabolism disorders in type 2 diabetes mellitus (T2DM). 【Conclusion】 The structure of GBPA is relatively stable in the digestive system, and after being fermented and degraded by gut microbiota, it exerts prebiotic effects mainly by improving gut microbiota structure and promoting SCFAs production.
【Objective】 To investigate the interaction mechanism of ginseng fruit pectin (GBPA) with rat gut microbiota. 【Methods】 An in vitro simulated digestion-fermentation model (using sterile rat feces) was established to analyze the digestive characteristics of GBPA and its effects on gut microbiota structure and short-chain fatty acids (SCFAs) production. 【Results】 During the digestion phase, the reducing sugar (CR) content of GBPA significantly increased from 0.041 mg/mL to 0.163 mg/mL, and its ralative molecular weight decreased by 11.55%, while its monosaccharide composition showed no significant change overall. After 48.00 hours of fermentation, the relative molecular weight of GBPA further decreased by 51.97% of its original value, and the monosaccharide ratio exhibited dynamic changes. Furthermore, GBPA significantly increased the relative abundances of Bacteroides, Dubosiella, and Parabacteroides, which were 1.30-fold, 12.03-fold, and 11.48-fold higher than those in the control group, respectively; meanwhile, it decreased the relative abundance of Rodentibacter by 82.44%. GBPA also promoted the production of SCFAs, thereby improving lipid metabolism disorders in type 2 diabetes mellitus (T2DM). 【Conclusion】 The structure of GBPA is relatively stable in the digestive system, and after being fermented and degraded by gut microbiota, it exerts prebiotic effects mainly by improving gut microbiota structure and promoting SCFAs production.
2026, 41(2)
:32-39,63.
doi: 10.12187/2026.02.003
Abstract:
【Objective】 To improve the efficiency of pasteurization on the spore inactivation of Bacillus subtilis 168. 【Methods】 The changes in spore count and sporulation rate of B.subtilis 168 under different pasteurization conditions were determined, and the spore survival rate after synergistic treatment of pasteurization with different sanitizers (H2O2, nitrite, glutaraldehyde, povidone-iodine) was also measured to analyze the spore inactivation efficiency. 【Results】 When B.subtilis 168 was subjected to pasteurization at 95 ℃ for 15 min at the late logarithmic growth phase (8 h of culture), it exhibited the best spore inactivation effect, with the final spore count and sporulation rate being 7 log CFU/mL and 1%, respectively. In addition, although this treatment did not completely inhibit the proliferative activity of residual bacterial cells, it significantly reduced their spore-forming ability. Compared with pasteurization alone, there was no significant change in the spore survival rate of B.subtilis 168 when pasteurization was combined with H2O2. However, the spore survival rate of B.subtilis 168 was significantly reduced when pasteurization was combined with nitrite, glutaraldehyde, or povidone-iodine, respectively. Among them, the combination of pasteurization with nitrite or glutaraldehyde achieved a significant spore inactivation effect within a short time (90 min), with the spore survival rate being approximately 20%~30%, while it required 4 h of synergistic treatment with povidone-iodine to achieve a similar inactivation effect. 【Conclusion】 Both nitrite and glutaraldehyde can significantly improve pasteurization’s effectiveness in the spore inactivation of B.subtilis 168.
【Objective】 To improve the efficiency of pasteurization on the spore inactivation of Bacillus subtilis 168. 【Methods】 The changes in spore count and sporulation rate of B.subtilis 168 under different pasteurization conditions were determined, and the spore survival rate after synergistic treatment of pasteurization with different sanitizers (H2O2, nitrite, glutaraldehyde, povidone-iodine) was also measured to analyze the spore inactivation efficiency. 【Results】 When B.subtilis 168 was subjected to pasteurization at 95 ℃ for 15 min at the late logarithmic growth phase (8 h of culture), it exhibited the best spore inactivation effect, with the final spore count and sporulation rate being 7 log CFU/mL and 1%, respectively. In addition, although this treatment did not completely inhibit the proliferative activity of residual bacterial cells, it significantly reduced their spore-forming ability. Compared with pasteurization alone, there was no significant change in the spore survival rate of B.subtilis 168 when pasteurization was combined with H2O2. However, the spore survival rate of B.subtilis 168 was significantly reduced when pasteurization was combined with nitrite, glutaraldehyde, or povidone-iodine, respectively. Among them, the combination of pasteurization with nitrite or glutaraldehyde achieved a significant spore inactivation effect within a short time (90 min), with the spore survival rate being approximately 20%~30%, while it required 4 h of synergistic treatment with povidone-iodine to achieve a similar inactivation effect. 【Conclusion】 Both nitrite and glutaraldehyde can significantly improve pasteurization’s effectiveness in the spore inactivation of B.subtilis 168.
2026, 41(2)
:40-50.
doi: 10.12187/2026.02.004
Abstract:
【Objective】 This study aims to explore the effects of wheat antifreeze protein (WAFP) on the structure and physicochemical properties of wheat starch during freeze-thaw cycles. 【Methods】 Wheat starch was supplemented with WAFP at a mass fraction of 0.5%. The microstructure, particle size, crystal structure, short-range order, solubility, swelling power, pasting properties, and thermodynamic properties of starch were determined after different cycles of freeze-thaw treatment to investigate its impact on the structural and physicochemical characteristics of starch throughout the freeze-thaw process. 【Results】 Compared with the control group, the addition of WAFP significantly mitigated the collapse and damage on the surface of starch granules, maintained the stability of particle size during freeze-thaw cycles, and thereby enhanced the freeze-thaw stability of wheat starch. The incorporation of WAFP resulted in a notable reduction in starch crystallinity while an improvement in short-range order, exerting a certain protective effect on the starch structure. Additionally, WAFP addition led to decreased solubility, onset temperature, and peak temperature of starch, as well as elevated peak viscosity, breakdown value, termination temperature, and gelatinization enthalpy. 【Conclusion】 WAFP serves as an effective cryoprotectant. By inhibiting the growth and recrystallization of ice crystals, WAFP can effectively alleviate the mechanical damage imposed on wheat starch granules by freeze-thaw cycles, preserve the structural integrity of starch, and ameliorate its physicochemical properties.
【Objective】 This study aims to explore the effects of wheat antifreeze protein (WAFP) on the structure and physicochemical properties of wheat starch during freeze-thaw cycles. 【Methods】 Wheat starch was supplemented with WAFP at a mass fraction of 0.5%. The microstructure, particle size, crystal structure, short-range order, solubility, swelling power, pasting properties, and thermodynamic properties of starch were determined after different cycles of freeze-thaw treatment to investigate its impact on the structural and physicochemical characteristics of starch throughout the freeze-thaw process. 【Results】 Compared with the control group, the addition of WAFP significantly mitigated the collapse and damage on the surface of starch granules, maintained the stability of particle size during freeze-thaw cycles, and thereby enhanced the freeze-thaw stability of wheat starch. The incorporation of WAFP resulted in a notable reduction in starch crystallinity while an improvement in short-range order, exerting a certain protective effect on the starch structure. Additionally, WAFP addition led to decreased solubility, onset temperature, and peak temperature of starch, as well as elevated peak viscosity, breakdown value, termination temperature, and gelatinization enthalpy. 【Conclusion】 WAFP serves as an effective cryoprotectant. By inhibiting the growth and recrystallization of ice crystals, WAFP can effectively alleviate the mechanical damage imposed on wheat starch granules by freeze-thaw cycles, preserve the structural integrity of starch, and ameliorate its physicochemical properties.
2026, 41(2)
:51-63.
doi: 10.12187/2026.02.005
Abstract:
【Objective】 To achieve the high-value utilization of processing by-products from Ruditapes philippinarum. 【Methods】 With Ruditapes philippinarum cooking liquid as raw material, the enzymatic flavor base was prepared via the targeted enzymatic hydrolysis process optimized in our previous study. The flavor characteristics were comprehensively evaluated based on multiple indicators, including the contents of TCA-soluble peptides, free amino acids (FAA), flavor nucleotides and organic acids, as well as taste activity value (TAV), equivalent umami concentration (EUC) and taste intensity (TI). Combined with electronic tongue and electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS) was adopted to analyze the evolution of volatile organic compounds (VOCs). 【Results】 Targeted enzymatic hydrolysis significantly increases the contents of key flavor substances such as TCA-soluble peptides, FAA and flavor nucleotides (P<0.05). In the enzymatic flavor base, the TAV of glutamic acid increases significantly from 4.71 to 11.74 (P<0.05), the EUC rises from 1.46 g MSG/100 g to 5.31 g MSG/100 g, and its TI is approximately 3.6 times that of the original Ruditapes philippinarum cooking liquid. Electronic tongue analysis shows that the umami and richness of the enzymatic flavor base are significantly enhanced. Electronic nose-PCA reveals remarkable differences in odor intensity of the cooking liquid pre- and post-enzymatic hydrolysis, confirming that targeted enzymatic hydrolysis effectively alters its volatile flavor profile. A total of 72 VOCs are qualitatively identified by GC-IMS. The contents of flavor substances such as esters, aldehydes, ketones and furans in the enzymatic flavor base increase significantly, while the contents of undesirable flavor substances like isobutanol and triethylamine decrease obviously. 【Conclusion】 Targeted enzymatic hydrolysis can not only improve the umami quality of Ruditapes philippinarum cooking liquid, but also endow it with diverse composite flavor characteristics of fruity and fatty aromas.
【Objective】 To achieve the high-value utilization of processing by-products from Ruditapes philippinarum. 【Methods】 With Ruditapes philippinarum cooking liquid as raw material, the enzymatic flavor base was prepared via the targeted enzymatic hydrolysis process optimized in our previous study. The flavor characteristics were comprehensively evaluated based on multiple indicators, including the contents of TCA-soluble peptides, free amino acids (FAA), flavor nucleotides and organic acids, as well as taste activity value (TAV), equivalent umami concentration (EUC) and taste intensity (TI). Combined with electronic tongue and electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS) was adopted to analyze the evolution of volatile organic compounds (VOCs). 【Results】 Targeted enzymatic hydrolysis significantly increases the contents of key flavor substances such as TCA-soluble peptides, FAA and flavor nucleotides (P<0.05). In the enzymatic flavor base, the TAV of glutamic acid increases significantly from 4.71 to 11.74 (P<0.05), the EUC rises from 1.46 g MSG/100 g to 5.31 g MSG/100 g, and its TI is approximately 3.6 times that of the original Ruditapes philippinarum cooking liquid. Electronic tongue analysis shows that the umami and richness of the enzymatic flavor base are significantly enhanced. Electronic nose-PCA reveals remarkable differences in odor intensity of the cooking liquid pre- and post-enzymatic hydrolysis, confirming that targeted enzymatic hydrolysis effectively alters its volatile flavor profile. A total of 72 VOCs are qualitatively identified by GC-IMS. The contents of flavor substances such as esters, aldehydes, ketones and furans in the enzymatic flavor base increase significantly, while the contents of undesirable flavor substances like isobutanol and triethylamine decrease obviously. 【Conclusion】 Targeted enzymatic hydrolysis can not only improve the umami quality of Ruditapes philippinarum cooking liquid, but also endow it with diverse composite flavor characteristics of fruity and fatty aromas.
2026, 41(2)
:64-77.
doi: 10.12187/2026.02.006
Abstract:
【Objective】 To solve the problems including easy loss of volatile components, poor thermal stability and uncontrollable release of traditional beef flavor. 【Methods】 The beef flavor microcapsules were prepared via the inclusion combination method, and their preparation process was optimized by single-factor tests and response surface methodology. Meanwhile, the micromorphology, structure, thermal stability, storage stability and sustained-release properties of the microcapsules were systematically investigated. 【Results】 The optimal preparation parameters of beef flavor microcapsules were determined as follows: β-cyclodextrin as wall material, wall-core ratio of 7.8∶1, air inlet temperature of 140 ℃ and air outlet temperature of 90 ℃, under which the encapsulation efficiency of the microcapsules reached as high as 71.35%. The microcapsules presented an agglomerated structure with irregular surfaces, folded depressions, interconnected particles and obviously reduced particle size, and exhibited favorable thermal stability below 250 ℃. The retention rate of beef flavor in the microcapsules was 85.34% after 30 days of storage. At 100 ℃, the beef flavor microcapsules enabled slow and stable release of aroma molecules, reached equilibrium at 5 minutes, and the final release rate was 8.08%. The release of the microcapsules fitted the BoxLucas1 kinetic equation. Compared with unencapsulated beef flavor, the sensory scores of the beef flavor microcapsules and their aqueous solution were improved in terms of appearance (8.4±0.7), aroma simulation degree (16.5±1.1) and soup-like taste (17.1±1.9). 【Conclusion】 The beef flavor microcapsules prepared via the optimized process are a promising flavor encapsulation system with superior thermal stability and sustained-release properties, which can effectively enhance the sensory quality of beef flavor.
【Objective】 To solve the problems including easy loss of volatile components, poor thermal stability and uncontrollable release of traditional beef flavor. 【Methods】 The beef flavor microcapsules were prepared via the inclusion combination method, and their preparation process was optimized by single-factor tests and response surface methodology. Meanwhile, the micromorphology, structure, thermal stability, storage stability and sustained-release properties of the microcapsules were systematically investigated. 【Results】 The optimal preparation parameters of beef flavor microcapsules were determined as follows: β-cyclodextrin as wall material, wall-core ratio of 7.8∶1, air inlet temperature of 140 ℃ and air outlet temperature of 90 ℃, under which the encapsulation efficiency of the microcapsules reached as high as 71.35%. The microcapsules presented an agglomerated structure with irregular surfaces, folded depressions, interconnected particles and obviously reduced particle size, and exhibited favorable thermal stability below 250 ℃. The retention rate of beef flavor in the microcapsules was 85.34% after 30 days of storage. At 100 ℃, the beef flavor microcapsules enabled slow and stable release of aroma molecules, reached equilibrium at 5 minutes, and the final release rate was 8.08%. The release of the microcapsules fitted the BoxLucas1 kinetic equation. Compared with unencapsulated beef flavor, the sensory scores of the beef flavor microcapsules and their aqueous solution were improved in terms of appearance (8.4±0.7), aroma simulation degree (16.5±1.1) and soup-like taste (17.1±1.9). 【Conclusion】 The beef flavor microcapsules prepared via the optimized process are a promising flavor encapsulation system with superior thermal stability and sustained-release properties, which can effectively enhance the sensory quality of beef flavor.
2026, 41(2)
:78-88.
doi: 10.12187/2026.02.007
Abstract:
【Objective】 To mitigate the quality defects of low-grade tobacco leaves from Shandong, such as heavy off-notes and strong irritation, this study employed heavy casing addition and high-temperature baking technologies, and explored the effects of different processing techniques on their quality. 【Methods】 Taking low-grade tobacco leaves from Shandong as the test material, we selected eight leaf samples treated with different processing treatments to analyze the effects of various processing conditions on the physical properties, chemical properties, sensory quality, and aroma-forming substances of the leaves. 【Results】 In terms of sensory quality, tobacco leaves treated with the modified treatment featuring the synergistic effect of baking at 120 ℃, 115 ℃, and 110 ℃ and 4.5% casing application performed better in key aspects such as aroma quality, aroma quantity, off-notes, irritation, and aftertaste, and their comprehensive evaluation was superior to that of other treatment groups. Analysis of physical properties indicated that the modified treatment increased the equilibrium moisture content of tobacco shreds; scanning electron microscopy (SEM) showed that applying 2.5% and 4.5% casing kept the leaf pores open, facilitating the absorption of casing solution, whereas applying 6.5% casing caused pore blockage, preventing complete absorption of the casing solution. Analysis of chemical properties showed that casing had a greater impact on the chemical composition of the leaves than baking intensity. The modified treatment increased the contents of total sugars and reducing sugars, decreased the contents of total alkaloids and total nitrogen, optimized the sugar-to-alkaloid ratio, making it more reasonable. Additionally, the modified treatment increased the total content of aroma-forming substances except neophytadiene and solanone, which was conducive to the accumulation of differential aroma-forming substances (i.e., 14 substances with VIP>1). 【Conclusion】 In conclusion, the optimal processing conditions are baking temperatures of 120 ℃, 115 ℃, or 110 ℃ and a 4.5% casing application rate. Leaves processed under these conditions exhibit better overall quality, appropriate chemical component contents, higher aroma-forming substance contents, and excellent sensory quality.
【Objective】 To mitigate the quality defects of low-grade tobacco leaves from Shandong, such as heavy off-notes and strong irritation, this study employed heavy casing addition and high-temperature baking technologies, and explored the effects of different processing techniques on their quality. 【Methods】 Taking low-grade tobacco leaves from Shandong as the test material, we selected eight leaf samples treated with different processing treatments to analyze the effects of various processing conditions on the physical properties, chemical properties, sensory quality, and aroma-forming substances of the leaves. 【Results】 In terms of sensory quality, tobacco leaves treated with the modified treatment featuring the synergistic effect of baking at 120 ℃, 115 ℃, and 110 ℃ and 4.5% casing application performed better in key aspects such as aroma quality, aroma quantity, off-notes, irritation, and aftertaste, and their comprehensive evaluation was superior to that of other treatment groups. Analysis of physical properties indicated that the modified treatment increased the equilibrium moisture content of tobacco shreds; scanning electron microscopy (SEM) showed that applying 2.5% and 4.5% casing kept the leaf pores open, facilitating the absorption of casing solution, whereas applying 6.5% casing caused pore blockage, preventing complete absorption of the casing solution. Analysis of chemical properties showed that casing had a greater impact on the chemical composition of the leaves than baking intensity. The modified treatment increased the contents of total sugars and reducing sugars, decreased the contents of total alkaloids and total nitrogen, optimized the sugar-to-alkaloid ratio, making it more reasonable. Additionally, the modified treatment increased the total content of aroma-forming substances except neophytadiene and solanone, which was conducive to the accumulation of differential aroma-forming substances (i.e., 14 substances with VIP>1). 【Conclusion】 In conclusion, the optimal processing conditions are baking temperatures of 120 ℃, 115 ℃, or 110 ℃ and a 4.5% casing application rate. Leaves processed under these conditions exhibit better overall quality, appropriate chemical component contents, higher aroma-forming substance contents, and excellent sensory quality.
2026, 41(2)
:89-96.
doi: 10.12187/2026.02.008
Abstract:
Porous adsorbent materials are a type of functional materials in cigarette filter rods, whose structures and types directly affect the retention efficiency of harmful substances in cigarette smoke. This paper systematically reviews the adsorption mechanism and research progress of functional porous materials used in cigarette filter rods; the adsorption and removal of harmful components in cigarette smoke is a synergistic process of kinetic mass transfer and thermodynamic adsorption, which is mainly affected by the pore structure, molecular structure and functional adsorption sites of adsorbent materials. Through strategies such as multi-level pore design, surface functionalization modification, anchoring of molecular specific recognition sites, and multi-component composite, we can functionally construct these three types of porous adsorbent materials, namely inorganic, organic, and organic-inorganic hybrids, to improve the selective adsorption and retention efficiency of harmful components in cigarette smoke. In the future, it is necessary to conduct more in-depth research on the dynamic adsorption mechanism of the complex matrix of cigarette smoke to realize the precise and controlled preparation of adsorbent materials for cigarette filter rods and the precise and efficient retention of harmful smoke components, as well as provide a reference for the development of tar and harm reduction technologies in the tobacco industry.
Porous adsorbent materials are a type of functional materials in cigarette filter rods, whose structures and types directly affect the retention efficiency of harmful substances in cigarette smoke. This paper systematically reviews the adsorption mechanism and research progress of functional porous materials used in cigarette filter rods; the adsorption and removal of harmful components in cigarette smoke is a synergistic process of kinetic mass transfer and thermodynamic adsorption, which is mainly affected by the pore structure, molecular structure and functional adsorption sites of adsorbent materials. Through strategies such as multi-level pore design, surface functionalization modification, anchoring of molecular specific recognition sites, and multi-component composite, we can functionally construct these three types of porous adsorbent materials, namely inorganic, organic, and organic-inorganic hybrids, to improve the selective adsorption and retention efficiency of harmful components in cigarette smoke. In the future, it is necessary to conduct more in-depth research on the dynamic adsorption mechanism of the complex matrix of cigarette smoke to realize the precise and controlled preparation of adsorbent materials for cigarette filter rods and the precise and efficient retention of harmful smoke components, as well as provide a reference for the development of tar and harm reduction technologies in the tobacco industry.
2026, 41(2)
:97-106.
doi: 10.12187/2026.02.009
Abstract:
【Objective】 To develop novel tobacco flavorings from tobacco extracts via the Maillard reaction, and analyze the characteristic discrepancies among the flavorings prepared from tobacco extracts of different producing areas. 【Methods】 Tobacco flavorings were prepared by mixing different flue-cured tobacco extracts with glucose caramelization aqueous solution separately, followed by the Maillard reaction. Volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS), and key differential volatile components were identified via orthogonal partial least squares discriminant analysis (OPLS-DA) with P<0.05 and VIP>1 as the screening thresholds. Meanwhile, the major aroma-active compounds were evaluated based on odor activity values (OAVs). The aroma characteristics of the three flavorings were compared by integrated cluster analysis and sensory evaluation. 【Results】 Totally, 26 key differential volatile aroma-active components were identified. In the Honghua Dajinyuan flavoring, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP, OAV=82.44), maltol (OAV=27.68), myristic acid (OAV=5.28) and 5-hydroxymethylfurfural (OAV=2.19) could impart caramel sweetness and slight roasted aroma to cigarettes. In the Zimbabwe KRK26 flavoring, (+)-γ-maaliene (OAV=52.26) and 5-methylfurfural (OAV=244.68) contributed woody and caramel-sweet aromas to cigarettes. In the Brazil PVH1452 flavoring, calamenene (OAV=129.27) provided obvious herbal and mint-like aromas. Cluster analysis revealed that the Honghua Dajinyuan flavoring formed an independent cluster in terms of aroma characteristics, whereas the Zimbabwe KRK26 flavoring and Brazil PVH1452 flavoring were grouped into one cluster.Furthermore, the Honghua Dajinyuan flavoring significantly improved cigarette smoke concentration, aroma volume, fineness, softness and mellowness; the Zimbabwe KRK26 flavoring exhibited favorable overall balance; while the improvement effect of the Brazil PVH1452 flavoring was relatively marginal. 【Conclusion】 Tobacco extracts from different origins can produce tobacco flavorings with significantly distinct styles via the Maillard reaction, among which the Honghua Dajinyuan flavoring exhibits broader application prospects.
【Objective】 To develop novel tobacco flavorings from tobacco extracts via the Maillard reaction, and analyze the characteristic discrepancies among the flavorings prepared from tobacco extracts of different producing areas. 【Methods】 Tobacco flavorings were prepared by mixing different flue-cured tobacco extracts with glucose caramelization aqueous solution separately, followed by the Maillard reaction. Volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS), and key differential volatile components were identified via orthogonal partial least squares discriminant analysis (OPLS-DA) with P<0.05 and VIP>1 as the screening thresholds. Meanwhile, the major aroma-active compounds were evaluated based on odor activity values (OAVs). The aroma characteristics of the three flavorings were compared by integrated cluster analysis and sensory evaluation. 【Results】 Totally, 26 key differential volatile aroma-active components were identified. In the Honghua Dajinyuan flavoring, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP, OAV=82.44), maltol (OAV=27.68), myristic acid (OAV=5.28) and 5-hydroxymethylfurfural (OAV=2.19) could impart caramel sweetness and slight roasted aroma to cigarettes. In the Zimbabwe KRK26 flavoring, (+)-γ-maaliene (OAV=52.26) and 5-methylfurfural (OAV=244.68) contributed woody and caramel-sweet aromas to cigarettes. In the Brazil PVH1452 flavoring, calamenene (OAV=129.27) provided obvious herbal and mint-like aromas. Cluster analysis revealed that the Honghua Dajinyuan flavoring formed an independent cluster in terms of aroma characteristics, whereas the Zimbabwe KRK26 flavoring and Brazil PVH1452 flavoring were grouped into one cluster.Furthermore, the Honghua Dajinyuan flavoring significantly improved cigarette smoke concentration, aroma volume, fineness, softness and mellowness; the Zimbabwe KRK26 flavoring exhibited favorable overall balance; while the improvement effect of the Brazil PVH1452 flavoring was relatively marginal. 【Conclusion】 Tobacco extracts from different origins can produce tobacco flavorings with significantly distinct styles via the Maillard reaction, among which the Honghua Dajinyuan flavoring exhibits broader application prospects.
2026, 41(2)
:107-115.
doi: 10.12187/2026.02.010
Abstract:
【Objective】 To investigate the pyrolysis characteristics of three purine alkaloids and their transfer behaviors in cigarette smoke. 【Methods】 The pyrolysis behaviors of theobromine, theophylline, and caffeine were investigated by pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) hyphenation. A semi-quantitative analytical method using ultra-high performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) was established for the semi-quantitative determination of the three alkaloids in mainstream cigarette smoke, and the pretreatment conditions were optimized to determine the transfer rates of the alkaloids in mainstream cigarette smoke. 【Results】 In the pyrolysis temperature range of 300 ℃ and 600 ℃, the three alkaloids were predominantly transferred in their original form; however, when the pyrolysis temperature increased to 900 ℃, their pyrolysis extent was significantly enhanced and their contents decreased markedly, and no polycyclic aromatic hydrocarbons (PAHs) were generated during pyrolysis. The highest spiked recoveries of the three alkaloids were obtained under the following optimized conditions: extraction solvent: NaOH solution (pH value 11.9), extraction method: reflux extraction, extraction time: 4.0 h, and detection method: UPLC-HRMS, which met the technical requirements of semi-quantitative analysis. The transfer rates of theobromine, theophylline, and caffeine in mainstream cigarette smoke were 0.21%, 0.74%, and 0.10%, respectively, with theophylline having the highest transfer rate. 【Conclusion】 Based on the high-temperature transfer characteristics of the three purine alkaloids, an analytical technology system for trace alkaloids in complex tobacco matrices was constructed. This system can provide a reference for the quality control of tobacco products, their health risk assessment, as well as the study on the smoke transfer behaviors of high-boiling-point flavor components.
【Objective】 To investigate the pyrolysis characteristics of three purine alkaloids and their transfer behaviors in cigarette smoke. 【Methods】 The pyrolysis behaviors of theobromine, theophylline, and caffeine were investigated by pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) hyphenation. A semi-quantitative analytical method using ultra-high performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) was established for the semi-quantitative determination of the three alkaloids in mainstream cigarette smoke, and the pretreatment conditions were optimized to determine the transfer rates of the alkaloids in mainstream cigarette smoke. 【Results】 In the pyrolysis temperature range of 300 ℃ and 600 ℃, the three alkaloids were predominantly transferred in their original form; however, when the pyrolysis temperature increased to 900 ℃, their pyrolysis extent was significantly enhanced and their contents decreased markedly, and no polycyclic aromatic hydrocarbons (PAHs) were generated during pyrolysis. The highest spiked recoveries of the three alkaloids were obtained under the following optimized conditions: extraction solvent: NaOH solution (pH value 11.9), extraction method: reflux extraction, extraction time: 4.0 h, and detection method: UPLC-HRMS, which met the technical requirements of semi-quantitative analysis. The transfer rates of theobromine, theophylline, and caffeine in mainstream cigarette smoke were 0.21%, 0.74%, and 0.10%, respectively, with theophylline having the highest transfer rate. 【Conclusion】 Based on the high-temperature transfer characteristics of the three purine alkaloids, an analytical technology system for trace alkaloids in complex tobacco matrices was constructed. This system can provide a reference for the quality control of tobacco products, their health risk assessment, as well as the study on the smoke transfer behaviors of high-boiling-point flavor components.
2026, 41(2)
:116-125.
doi: 10.12187/2026.02.011
Abstract:
【Objective】 To develop a qualitative and quantitative analytical method for simultaneously determining five carotenoids in tobacco leaves. 【Methods】 Tobacco leaves were extracted and purified by ultrasonic extraction combined with solid-phase extraction, and the carotenoids were quantitatively analyzed by ultra-high performance liquid chromatography-multistage mass spectrometry (UHPLC-MSn). 【Results】 The optimal extraction conditions were as follows: acetone was used as the ultrasonic extraction solvent, with a solid-to-liquid ratio of 1∶40, ultrasonic power of 120 W, and ultrasonic time of 50 min; while the optimal purification conditions were: HF Bond Elut C18 column, acetonitrile as the leaching solution, and dichloromethane as the eluent. Under the selected reaction monitoring (SRM) mode, the standard curves of the five carotenoids showed a good linear relationship with correlation coefficients (r) all greater than 0.999 5. The limits of detection (LOD) of the method were 66.00~224.00 μg/kg, the limits of quantification (LOQ) were 18.20~67.20 μg/kg, the average recoveries were 88.3%~93.3%, and the relative standard deviations (RSDs) were all less than 5%. 【Conclusion】 This method is simple, highly sensitive and precise, which is suitable for the qualitative and quantitative analysis of the main carotenoids in tobacco leaves. It provides a reference for the research on the metabolic mechanisms of tobacco aroma precursors and the targeted improvement of tobacco leaf flavor quality.
【Objective】 To develop a qualitative and quantitative analytical method for simultaneously determining five carotenoids in tobacco leaves. 【Methods】 Tobacco leaves were extracted and purified by ultrasonic extraction combined with solid-phase extraction, and the carotenoids were quantitatively analyzed by ultra-high performance liquid chromatography-multistage mass spectrometry (UHPLC-MSn). 【Results】 The optimal extraction conditions were as follows: acetone was used as the ultrasonic extraction solvent, with a solid-to-liquid ratio of 1∶40, ultrasonic power of 120 W, and ultrasonic time of 50 min; while the optimal purification conditions were: HF Bond Elut C18 column, acetonitrile as the leaching solution, and dichloromethane as the eluent. Under the selected reaction monitoring (SRM) mode, the standard curves of the five carotenoids showed a good linear relationship with correlation coefficients (r) all greater than 0.999 5. The limits of detection (LOD) of the method were 66.00~224.00 μg/kg, the limits of quantification (LOQ) were 18.20~67.20 μg/kg, the average recoveries were 88.3%~93.3%, and the relative standard deviations (RSDs) were all less than 5%. 【Conclusion】 This method is simple, highly sensitive and precise, which is suitable for the qualitative and quantitative analysis of the main carotenoids in tobacco leaves. It provides a reference for the research on the metabolic mechanisms of tobacco aroma precursors and the targeted improvement of tobacco leaf flavor quality.
2026, 41(2)
:126-132.
doi: 10.12187/2026.02.012
Abstract:
【Objective】 To achieve the resource valorization of cellulose acetate (CA) from cigarette butts by converting it into high value-added materials, and to investigate its structural and performance characteristics. 【Methods】 Recycled cellulose acetate (R-CA) was prepared via solvent washing. R-CA was then converted into nanofibers by electrospinning, and further fabricated into aerogels in one step through freeze-drying. The structure and properties of the R-CA nanofiber membranes and corresponding aerogels were characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). 【Results】 R-CA exhibited a similar chemical structure to commercial CA, with similar peak thermal degradation temperatures of 355.0 ℃ and 357.5 ℃, respectively. This indicates that the purification process did not alter the molecular structure or thermal properties of R-CA. With increasing R-CA electrospinning concentration, the fiber morphology evolved from beaded structures to uniform and smooth nanofibers. The fibers obtained at 17% concentration showed the most uniform diameter distribution, with an average diameter of 336.8 nm. Nanofibers prepared at this optimal concentration were subjected to dispersion, homogenization, and freeze-drying to successfully form a 3D network aerogel. The aerogel had an apparent density of 8.59~11.55 mg/cm3 and a porosity above 99%, showing ultra-low density and high porosity. 【Conclusion】 This study enables the efficient recovery of R-CA and the preparation of high-performance aerogels, offering a valuable reference for the resource valorization of cigarette butts.
【Objective】 To achieve the resource valorization of cellulose acetate (CA) from cigarette butts by converting it into high value-added materials, and to investigate its structural and performance characteristics. 【Methods】 Recycled cellulose acetate (R-CA) was prepared via solvent washing. R-CA was then converted into nanofibers by electrospinning, and further fabricated into aerogels in one step through freeze-drying. The structure and properties of the R-CA nanofiber membranes and corresponding aerogels were characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). 【Results】 R-CA exhibited a similar chemical structure to commercial CA, with similar peak thermal degradation temperatures of 355.0 ℃ and 357.5 ℃, respectively. This indicates that the purification process did not alter the molecular structure or thermal properties of R-CA. With increasing R-CA electrospinning concentration, the fiber morphology evolved from beaded structures to uniform and smooth nanofibers. The fibers obtained at 17% concentration showed the most uniform diameter distribution, with an average diameter of 336.8 nm. Nanofibers prepared at this optimal concentration were subjected to dispersion, homogenization, and freeze-drying to successfully form a 3D network aerogel. The aerogel had an apparent density of 8.59~11.55 mg/cm3 and a porosity above 99%, showing ultra-low density and high porosity. 【Conclusion】 This study enables the efficient recovery of R-CA and the preparation of high-performance aerogels, offering a valuable reference for the resource valorization of cigarette butts.
2026, 41(2)
:133-142.
doi: 10.12187/2026.02.013
Abstract:
【Objective】 To investigate the stress relaxation behavior and rheological properties of cut tobacco with different properties. 【Methods】 Cut tobacco with varied producing areas, stalk positions and cut widths, as well as medium-diameter cigarettes processed from such cut tobacco, were adopted as the research objects. The effects of cut tobacco properties and cigarette physical indicators on the stress relaxation performance of cut tobacco were analyzed by determining key parameters including stress relaxation time ratio, equilibrium stress and viscosity index, in combination with the rheological model for cut tobacco stress relaxation. 【Results】 The stress relaxation time ratio of lower cut tobacco was significantly lower than that of upper and middle cut tobacco, accompanied by greater equilibrium stress, indicating relatively superior rheological mechanical stability. Both the elasticity and filling capacity of cut tobacco reached the relatively optimum level at a cut width of 0.8 mm. Significant differences were observed in the stress relaxation performance of cut tobacco samples from different producing areas: Yunnan samples exhibited a higher stress relaxation time ratio and softer texture, whereas Henan samples possessed a lower stress relaxation time ratio and favorable elasticity. A strong correlation existed between equilibrium stress and corrected closed resistance, with a correlation coefficient of 0.81. 【Conclusion】 The stress relaxation performance of cut tobacco varies regularly with variations in producing area, stalk position and cut width. Compared with filling value, rheological parameters including equilibrium stress can more comprehensively characterize the mechanical properties of cut tobacco, which offers novel insights into the research on the correlation between tobacco processing and cigarette making.
【Objective】 To investigate the stress relaxation behavior and rheological properties of cut tobacco with different properties. 【Methods】 Cut tobacco with varied producing areas, stalk positions and cut widths, as well as medium-diameter cigarettes processed from such cut tobacco, were adopted as the research objects. The effects of cut tobacco properties and cigarette physical indicators on the stress relaxation performance of cut tobacco were analyzed by determining key parameters including stress relaxation time ratio, equilibrium stress and viscosity index, in combination with the rheological model for cut tobacco stress relaxation. 【Results】 The stress relaxation time ratio of lower cut tobacco was significantly lower than that of upper and middle cut tobacco, accompanied by greater equilibrium stress, indicating relatively superior rheological mechanical stability. Both the elasticity and filling capacity of cut tobacco reached the relatively optimum level at a cut width of 0.8 mm. Significant differences were observed in the stress relaxation performance of cut tobacco samples from different producing areas: Yunnan samples exhibited a higher stress relaxation time ratio and softer texture, whereas Henan samples possessed a lower stress relaxation time ratio and favorable elasticity. A strong correlation existed between equilibrium stress and corrected closed resistance, with a correlation coefficient of 0.81. 【Conclusion】 The stress relaxation performance of cut tobacco varies regularly with variations in producing area, stalk position and cut width. Compared with filling value, rheological parameters including equilibrium stress can more comprehensively characterize the mechanical properties of cut tobacco, which offers novel insights into the research on the correlation between tobacco processing and cigarette making.
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
Deputy Editor-in-Chief：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
Email：qgxb@zzuli.edu.cn
