基于膜分离及柱色谱技术的烟草提取物精加工产品的制备
Preparation of refined products of tobacco extracts based on membrane separation and column chromatography techniques
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摘要: 为高效利用废弃烟叶资源并拓展其多元化精加工产品体系,以废弃烟叶为原料,采用乙醇水溶液加热浸提制备烟草提取物,利用膜分离及二维柱色谱技术对烟草提取物进行精加工,通过感官评价筛选风格特征突出的特色风味组群,并对组群间的风味重组工艺进行探索,同时采用Py-GC-MS技术对重组样品进行成分分析。结果表明:水提法获得的烟草提取物的产率最高且感官评价综合表现较好;精加工共获得了16个组群,其中膜分离5 nm截留液及柱色谱分离的A1、C1、E2流份的感官效果各具特色,可作为烟草提取物的特色风味组群;重组样品中,1#和2#重组样品能够提高卷烟的烤烟烟香、烘焙香、清香、甜香等特征且整体感官效果较好;1#和2#重组样品的热裂解产物中以杂环类及芳香族化合物居多,包含甜香、清香、坚果香等香气类型。Abstract: To make full use of discarded tobacco leaves and develop a diverse range of refined products, tobacco extract was prepared from discarded tobacco leaves by heating extraction with an ethanol aqueous solution. The tobacco extract was then refined using membrane separation and two-dimensional column chromatography techniques. We used sensory evaluation to screen out characteristic flavor groups with prominent style features and explored the recombination process among these characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by heating extraction with an ethanol aqueous solution was the highest, and the overall sensory effect was good. A total of 16 groups were obtained through refining, among which the sensory effects of the 5 nm retentate from membrane separation and the A1, C1, and E2 fractions from column chromatography separation showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts. Among the recombinant samples, samples 1# and 2# could enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect. The pyrolysis products of recombinant samples 1# and 2#were mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty, and other aroma types.
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Key words:
- cigarette /
- tobacco extract /
- characteristic aroma component group /
- recombination /
- sensory evaluation
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