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In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
$v.latestStateEn
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To address the corrosion issue in the collection pipelines of natural alkali brine, a composite anticorrosion coating system (EP +PDMS@ SiO2) was developed using epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as filler materials. The corrosion resistance of the coating was evaluated through Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and weight loss method. Results showed that the addition amount of n-SiO2 particles and modifier OTS were the key influencing factors, and the optimal addition amount was 2.1 g and 0.5 ~ 1.0 mL, respectively. When applied to N80 steel coupons, the optimized EP +PDMS@ SiO2 coating reduced the self-corrosion current by three orders of magnitude and increased charge transfer resistance by three orders of magnitude. The corrosion rate decreased from 2.004 4% to 0.029 2%. This advancement holds the anti-corrosion coating with n-SiO2 particles modified by OTS (EP + PDMS @ SiO2) had a significant effect on inhibiting the corrosion of natural alkali brine collection and transportation pipelines.
To address the corrosion issue in the collection pipelines of natural alkali brine, a composite anticorrosion coating system (EP +PDMS@ SiO2) was developed using epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as filler materials. The corrosion resistance of the coating was evaluated through Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and weight loss method. Results showed that the addition amount of n-SiO2 particles and modifier OTS were the key influencing factors, and the optimal addition amount was 2.1 g and 0.5 ~ 1.0 mL, respectively. When applied to N80 steel coupons, the optimized EP +PDMS@ SiO2 coating reduced the self-corrosion current by three orders of magnitude and increased charge transfer resistance by three orders of magnitude. The corrosion rate decreased from 2.004 4% to 0.029 2%. This advancement holds the anti-corrosion coating with n-SiO2 particles modified by OTS (EP + PDMS @ SiO2) had a significant effect on inhibiting the corrosion of natural alkali brine collection and transportation pipelines.
$v.latestStateEn
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In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) of pearl gentian grouper were studied by using a static in vitro digestion model to simulate gastric and intestinal digestion. The results showed as follows: after simulated gastric and intestinal digestion, the selenium content of high-level selenomethionine group (Y2 group) (0.130 mg/kg, 0.072 mg/kg) was significantly higher than that of control group (C group) and low-level selenomethionine group (Y1 group) (P < 0.05). However, the carbonyl content (2.02 nmol/mg, 2.59 nmol/mg), dityrosine content (3962 a. u. , 4062 a. u.), thiobarbituric acid (TBA) value (0.31 mg/kg, 0.32 mg/kg), and particle size (365 nm, 357 nm) of Y2 group were significantly lower than those in C group and Y1 group (P < 0.05). Besides, the UV absorption peaks and endogenous fluorescence intensities of the Y2 group were higher. The results showed that high-level selenomethionine delayed MP′s oxidation and denaturation process,and better maintained the structure of MP during digestion. The in vitro digestibility (62.19%, 67.25%) and the degree of hydrolysis (0.31 mmol/g, 0.34 mmol/g)of the Y1 group were significantly higher than those of the C group and Y2 group (P < 0.05). In conclusion, the supplementation of selenomethionine not only improves the antioxidant capacity of MP but also improves its in vitro digestibility, indicating that selenomethionine has potential application in improving the nutritional quality and stability of fish protein.
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) of pearl gentian grouper were studied by using a static in vitro digestion model to simulate gastric and intestinal digestion. The results showed as follows: after simulated gastric and intestinal digestion, the selenium content of high-level selenomethionine group (Y2 group) (0.130 mg/kg, 0.072 mg/kg) was significantly higher than that of control group (C group) and low-level selenomethionine group (Y1 group) (P < 0.05). However, the carbonyl content (2.02 nmol/mg, 2.59 nmol/mg), dityrosine content (3962 a. u. , 4062 a. u.), thiobarbituric acid (TBA) value (0.31 mg/kg, 0.32 mg/kg), and particle size (365 nm, 357 nm) of Y2 group were significantly lower than those in C group and Y1 group (P < 0.05). Besides, the UV absorption peaks and endogenous fluorescence intensities of the Y2 group were higher. The results showed that high-level selenomethionine delayed MP′s oxidation and denaturation process,and better maintained the structure of MP during digestion. The in vitro digestibility (62.19%, 67.25%) and the degree of hydrolysis (0.31 mmol/g, 0.34 mmol/g)of the Y1 group were significantly higher than those of the C group and Y2 group (P < 0.05). In conclusion, the supplementation of selenomethionine not only improves the antioxidant capacity of MP but also improves its in vitro digestibility, indicating that selenomethionine has potential application in improving the nutritional quality and stability of fish protein.
$v.latestStateEn
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Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
$v.latestStateEn
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In order to investigate the relationship between the viscosity of cigarette ash and the ash integrity of cigarette, a method was established to determine the macroscopic viscosity factor (MVI) of cigarette ash by using optical microrheometer. The MVI and ash value, gray value and ash holding capacity of different brands of cigarettes were determined, andthe relationship between cigarette ash MVI and ash integrity of cigarette was studied through correlation analysis The results show that the stability of MVI curve can be greatly improved by using flour as the stabilizer to prepare the mixed sample of soot/flour, which meets the requirement of distinguishing the viscosity difference of different brands of cigarette ash. The Logistic function can fit the MVI curve well, and its determination coefficient is above 0.99. The MVI of cigarette ash was positively correlated with ash value and gray value of cigarette pack, and the visual effect of ash column became worse with the increase of MVI. Therefore, appropriate reduction of soot MVI is beneficial to improve the ash integrity of cigarette.
In order to investigate the relationship between the viscosity of cigarette ash and the ash integrity of cigarette, a method was established to determine the macroscopic viscosity factor (MVI) of cigarette ash by using optical microrheometer. The MVI and ash value, gray value and ash holding capacity of different brands of cigarettes were determined, andthe relationship between cigarette ash MVI and ash integrity of cigarette was studied through correlation analysis The results show that the stability of MVI curve can be greatly improved by using flour as the stabilizer to prepare the mixed sample of soot/flour, which meets the requirement of distinguishing the viscosity difference of different brands of cigarette ash. The Logistic function can fit the MVI curve well, and its determination coefficient is above 0.99. The MVI of cigarette ash was positively correlated with ash value and gray value of cigarette pack, and the visual effect of ash column became worse with the increase of MVI. Therefore, appropriate reduction of soot MVI is beneficial to improve the ash integrity of cigarette.
$v.latestStateEn
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No rapid method existed for detecting blend ratios on production lines, hyperspectral imaging technology and machine learning methods were used to collect spectral data from mixed tobacco with different blend ratios. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression ( PLSR) and support vector machine regression ( SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling ( CARS), and genetic algorithm ( GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering ( Wave + SG) method reduced mean absolute percentage error (MAPE) by 1. 2 percentage points compared to raw data. The Wave+SG-GA-PLSR model performed best, with MAPE of 1. 415% and 1. 531% for the training and test sets of two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE in three-component and four-component blends below 8. 3615%. Hyperspectral imaging combined with machine learning accurately predicted the proportions of components in mixed tobacco, providing a reference for online monitoring and quality control in cigarette production.
No rapid method existed for detecting blend ratios on production lines, hyperspectral imaging technology and machine learning methods were used to collect spectral data from mixed tobacco with different blend ratios. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression ( PLSR) and support vector machine regression ( SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling ( CARS), and genetic algorithm ( GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering ( Wave + SG) method reduced mean absolute percentage error (MAPE) by 1. 2 percentage points compared to raw data. The Wave+SG-GA-PLSR model performed best, with MAPE of 1. 415% and 1. 531% for the training and test sets of two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE in three-component and four-component blends below 8. 3615%. Hyperspectral imaging combined with machine learning accurately predicted the proportions of components in mixed tobacco, providing a reference for online monitoring and quality control in cigarette production.
$v.latestStateEn
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To explore novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
To explore novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
$v.latestStateEn
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In order to understand the internal mechanism of the difference in the sensory quality of filler tobacco leaves after fermentation in Yunnan, taking the filler tobacco leaves of different grades (B1,X1,C1,C2,C3,C4) after fermentation as the research object. The sensory quality of different grades of filler tobacco leaves was evaluated, and their metabolome were determined with the help of GC-MS technology, and the principal component analysis(PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and KEGG metabolic pathway enrichment analysis were used for comparative analysis of differences between groups. The results showed that the C1 had more aroma, less irritation, and more aftertaste than others. There were 123 kinds of significantly differential metabolites among different grades of filler tobacco leaves, and 35 kinds of significantly differential metabolites among different grades of filler tobacco leaves, mainly heterocyclic compounds, aldehydes, ethers, carboxylic acids and aromatic compounds. Among them, (E)-butyl-2-enonitrile was a highly abundant and significantly differential metabolite in the four comparison groups with the participation of C1, and the three metabolic pathways of cyanoamino acid metabolism, aromatic compound degradation and butyric acid metabolism were significantly different in the comparison groups with the participation of C1. The (E)-buta-2-enonitrile may cause differences in metabolites of different grades of filler tobacco leaves through the accumulation and action of metabolites which related to the above three metabolic pathways, and finally cause differences in the sensory quality of different grades of filler tobacco leaves after fermentation in Yunnan.
In order to understand the internal mechanism of the difference in the sensory quality of filler tobacco leaves after fermentation in Yunnan, taking the filler tobacco leaves of different grades (B1,X1,C1,C2,C3,C4) after fermentation as the research object. The sensory quality of different grades of filler tobacco leaves was evaluated, and their metabolome were determined with the help of GC-MS technology, and the principal component analysis(PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and KEGG metabolic pathway enrichment analysis were used for comparative analysis of differences between groups. The results showed that the C1 had more aroma, less irritation, and more aftertaste than others. There were 123 kinds of significantly differential metabolites among different grades of filler tobacco leaves, and 35 kinds of significantly differential metabolites among different grades of filler tobacco leaves, mainly heterocyclic compounds, aldehydes, ethers, carboxylic acids and aromatic compounds. Among them, (E)-butyl-2-enonitrile was a highly abundant and significantly differential metabolite in the four comparison groups with the participation of C1, and the three metabolic pathways of cyanoamino acid metabolism, aromatic compound degradation and butyric acid metabolism were significantly different in the comparison groups with the participation of C1. The (E)-buta-2-enonitrile may cause differences in metabolites of different grades of filler tobacco leaves through the accumulation and action of metabolites which related to the above three metabolic pathways, and finally cause differences in the sensory quality of different grades of filler tobacco leaves after fermentation in Yunnan.
$v.latestStateEn
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To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
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To obtain functional acyl sugar acyltransferase NtASAT2 of Nicotiana tabacum L., bioinformatic methods were applied to analyze and predict the sequences and structure of NtASAT2. The gene of NtASAT2 was cloned, prokaryotic expressed, and then purified. T prokaryotic expressed, and then purified. The function of the recombinant protein was verified through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils account for a large proportion with 39. 04% and 41. 13%, respectively. The amino acid sequence of NtASAT2 was highly similar to that of sticky tobacco NacASAT2. The content of soluble NtASAT2 in the recombinant protein expressed by prokaryotic cell BL21 (DE3) was relatively low, and the affinity of NtASAT2 to nickel column was weak. After purification, only a small amount of the target protein was obtained. In enzymatic reaction systems containing substrates, NtASAT2 showed enzyme activity and catalyzed the formation of sucrose diesters. The research results could provide a theoretical basis for the application of acyl sugar acyltransferase in enzymatic synthesis of sucrose esters.
To obtain functional acyl sugar acyltransferase NtASAT2 of Nicotiana tabacum L., bioinformatic methods were applied to analyze and predict the sequences and structure of NtASAT2. The gene of NtASAT2 was cloned, prokaryotic expressed, and then purified. T prokaryotic expressed, and then purified. The function of the recombinant protein was verified through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils account for a large proportion with 39. 04% and 41. 13%, respectively. The amino acid sequence of NtASAT2 was highly similar to that of sticky tobacco NacASAT2. The content of soluble NtASAT2 in the recombinant protein expressed by prokaryotic cell BL21 (DE3) was relatively low, and the affinity of NtASAT2 to nickel column was weak. After purification, only a small amount of the target protein was obtained. In enzymatic reaction systems containing substrates, NtASAT2 showed enzyme activity and catalyzed the formation of sucrose diesters. The research results could provide a theoretical basis for the application of acyl sugar acyltransferase in enzymatic synthesis of sucrose esters.
$v.latestStateEn
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Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
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The pea-oat complex protein gel (POPG) was taken as the research object, and the gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content and microstructure were cmeasured to investigate the effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG enzyme) and laccase) treatment on the properties of POPG. The ratio of pea protein to oat protein, the mass fraction of complex protein solution and the amount of TG enzyme addition were usel as factors to optimize the formula of POPG by single factor and response surface test. When the addition of TG enzyme was 40 U / g, POPG showed good gel strength (83. 00 g) and WHC (88. 79%). Besides, the above POPG showed lower free sulfhydryl content, higher disulfide bond content, and uniform microstructure. The best formula of complex protein gel was that the ratio of pea protein to oat protein was 1 ∶ 0. 4, the mass fraction of the composite protein solution was 20%, and the TG enzyme addition was 40 U / g. The complex protein gel prepared according to this formula showed a good gel strength (78. 00 g). The POPG prepared in this study holds promise as an animal fat substitnte,offering insights for the processing of green food in the futnre.
The pea-oat complex protein gel (POPG) was taken as the research object, and the gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content and microstructure were cmeasured to investigate the effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG enzyme) and laccase) treatment on the properties of POPG. The ratio of pea protein to oat protein, the mass fraction of complex protein solution and the amount of TG enzyme addition were usel as factors to optimize the formula of POPG by single factor and response surface test. When the addition of TG enzyme was 40 U / g, POPG showed good gel strength (83. 00 g) and WHC (88. 79%). Besides, the above POPG showed lower free sulfhydryl content, higher disulfide bond content, and uniform microstructure. The best formula of complex protein gel was that the ratio of pea protein to oat protein was 1 ∶ 0. 4, the mass fraction of the composite protein solution was 20%, and the TG enzyme addition was 40 U / g. The complex protein gel prepared according to this formula showed a good gel strength (78. 00 g). The POPG prepared in this study holds promise as an animal fat substitnte,offering insights for the processing of green food in the futnre.
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To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
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Abstract:
The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
$v.latestStateEn
, Available online
Abstract:
Using commercially availableHongdeng cherries (nine ripe) as the research object, after three kinds of ozone treatment with low, medium and high mass concentrations, and analysed the changes of physicochemical indexes and ultrastructures during the period of low-temperature storage, explored the effects of ozone treatment on the preservation effect of Hongdeng cherries. The results showed that different mass concentrations of ozone treatment effectively improved the storage quality of Hongdeng cherries, slowed down the increasing trend of decay rate, reduced the accumulation of malondialdehyde (MDA), the accumulation of lipid peroxidation products in cell membranes, slowed down the decline of hardness, and increased the anthocyanin content and antioxidant enzyme activities during the storage period. In particular, compared with the control group, the ozone treatment with medium mass concentration (6. 39 mg / m3) at the end of storage reduced the decay rate by 76. 19 %, increased the hardness by 36. 46 %, maintained the delta E (ΔE) and MDA contents at 69. 45 and 6. 83 μmol /g FW, and promoted the increase of anthocyanin content to 0. 581 ΔOD /g and superoxide dismutase (SOD) activity to 69. 31 U / g. At the same time, it induced the stomatal narrowing of the Hongdeng cherries pericarp, effectively controlled the water loss of the fruit, and maintained the cellular tissue structure by delaying the cell wall degradation, which ultimately achieved the purpose of improving the storage quality of Hongdeng cherries, prolonging the supply period of the market, and improving the economic benefits.
Using commercially availableHongdeng cherries (nine ripe) as the research object, after three kinds of ozone treatment with low, medium and high mass concentrations, and analysed the changes of physicochemical indexes and ultrastructures during the period of low-temperature storage, explored the effects of ozone treatment on the preservation effect of Hongdeng cherries. The results showed that different mass concentrations of ozone treatment effectively improved the storage quality of Hongdeng cherries, slowed down the increasing trend of decay rate, reduced the accumulation of malondialdehyde (MDA), the accumulation of lipid peroxidation products in cell membranes, slowed down the decline of hardness, and increased the anthocyanin content and antioxidant enzyme activities during the storage period. In particular, compared with the control group, the ozone treatment with medium mass concentration (6. 39 mg / m3) at the end of storage reduced the decay rate by 76. 19 %, increased the hardness by 36. 46 %, maintained the delta E (ΔE) and MDA contents at 69. 45 and 6. 83 μmol /g FW, and promoted the increase of anthocyanin content to 0. 581 ΔOD /g and superoxide dismutase (SOD) activity to 69. 31 U / g. At the same time, it induced the stomatal narrowing of the Hongdeng cherries pericarp, effectively controlled the water loss of the fruit, and maintained the cellular tissue structure by delaying the cell wall degradation, which ultimately achieved the purpose of improving the storage quality of Hongdeng cherries, prolonging the supply period of the market, and improving the economic benefits.
$v.latestStateEn
, Available online
Abstract:
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
$v.latestStateEn
, Available online
Abstract:
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
$v.latestStateEn
, Available online
Abstract:
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
2025, 40(3): 1-9.
doi: 10.12187/2025.03.001
Abstract:
Paddy samples at different positions in real warehouses were monitored for 12 months to determine their moisture content, fatty acid value, and total mold count. The changes in fungal community structure were analyzed using high-throughput sequencing technology. The results showed that as storage time prolonged, the moisture content of paddy samples at center positions (CS, LTS, LTS2) and peripheral positions (SS, HTS, HTS2) decreased, while the fatty acid value increased. The total mold count of SS samples was higher than that of CS samples at the same time point, whereas mold growth and reproduction in HTS2 samples were inhibited, resulting in a lower total count compared to LTS2 samples at the same time point. For paddy samples at peripheral positions, the Chao1 and Observed species indices gradually decreased, while the Shannon and Simpson indices first decreased and then increased. The Pielou’s evenness index of paddy samples at center positions was higher than that of samples at peripheral positions at the corresponding time points. The Chao1, Observed species, Shannon, and Simpson indices ofpaddy samples at center positions first increased and then decreased, and the Good’s coverage index for all samples was greater than 0.99. The fungal communities in paddy samples from different positions were classified into five main phyla: Ascomycota, Basidiomycota, Mucoromycota, Olpidiomycota, and Mortierellomycota. Fungal genera such as Magnaporthe and species such as Parastagonospora_poae exhibited distinct variation trends in paddy samples from different positions. Furthermore, among all paddy samples, 38 ASV/OTU were shared. LTS samples had the highest number of unique fungi, while SS samples had the lowest. In addition, principal component analysis (PCA) revealed that paddy samples at peripheral positions were relatively dispersed in distribution, while those at center positions were relatively concentrated. This indicates that, compared to peripheral positions in real warehouses, center positions provide a more stable microenvironment, which is more favorable for maintaining grain conditions.
Paddy samples at different positions in real warehouses were monitored for 12 months to determine their moisture content, fatty acid value, and total mold count. The changes in fungal community structure were analyzed using high-throughput sequencing technology. The results showed that as storage time prolonged, the moisture content of paddy samples at center positions (CS, LTS, LTS2) and peripheral positions (SS, HTS, HTS2) decreased, while the fatty acid value increased. The total mold count of SS samples was higher than that of CS samples at the same time point, whereas mold growth and reproduction in HTS2 samples were inhibited, resulting in a lower total count compared to LTS2 samples at the same time point. For paddy samples at peripheral positions, the Chao1 and Observed species indices gradually decreased, while the Shannon and Simpson indices first decreased and then increased. The Pielou’s evenness index of paddy samples at center positions was higher than that of samples at peripheral positions at the corresponding time points. The Chao1, Observed species, Shannon, and Simpson indices ofpaddy samples at center positions first increased and then decreased, and the Good’s coverage index for all samples was greater than 0.99. The fungal communities in paddy samples from different positions were classified into five main phyla: Ascomycota, Basidiomycota, Mucoromycota, Olpidiomycota, and Mortierellomycota. Fungal genera such as Magnaporthe and species such as Parastagonospora_poae exhibited distinct variation trends in paddy samples from different positions. Furthermore, among all paddy samples, 38 ASV/OTU were shared. LTS samples had the highest number of unique fungi, while SS samples had the lowest. In addition, principal component analysis (PCA) revealed that paddy samples at peripheral positions were relatively dispersed in distribution, while those at center positions were relatively concentrated. This indicates that, compared to peripheral positions in real warehouses, center positions provide a more stable microenvironment, which is more favorable for maintaining grain conditions.
2025, 40(3): 10-18.
doi: 10.12187/2025.03.002
Abstract:
To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
2025, 40(3): 19-27.
doi: 10.12187/2025.03.003
Abstract:
This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue. The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment (45 kHz ultrasound at 0.40 W/cm2, 425 nm wavelength blue light-emitting diode (LED) at 5.3 mW/cm2) for 30 min exhibited a significant reduction in the total number of colonies, decreasing from (1.93±0.12) log CFU/mL to (0.80±0.18) log CFU/mL. Furthermore, at the initial storage time point (0 d), the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample. After 20 days of storage, the pH value of the control sample increased to 4.01, and the total soluble solid content decreased to 8.93 °Brix. In contrast, both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable. Additionally, sono-photodynamic treatment could effectively preserve the color and sensory attributes, thereby extending the shelf life of passion fruit juice. In summary, curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue. The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment (45 kHz ultrasound at 0.40 W/cm2, 425 nm wavelength blue light-emitting diode (LED) at 5.3 mW/cm2) for 30 min exhibited a significant reduction in the total number of colonies, decreasing from (1.93±0.12) log CFU/mL to (0.80±0.18) log CFU/mL. Furthermore, at the initial storage time point (0 d), the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample. After 20 days of storage, the pH value of the control sample increased to 4.01, and the total soluble solid content decreased to 8.93 °Brix. In contrast, both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable. Additionally, sono-photodynamic treatment could effectively preserve the color and sensory attributes, thereby extending the shelf life of passion fruit juice. In summary, curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
2025, 40(3): 28-37.
doi: 10.12187/2025.03.004
Abstract:
To explore new approaches to enhance the gel properties of myofibrillar protein (MP) emulsion gels under low-salt conditions, pre-emulsified vegetable oil was prepared using a complex of chitin particles (CP) and water-soluble proanthocyanidins (PC). This emulsion was then mixed with MP to prepare MP emulsion gels, and the gel properties were studied under low-salt conditions (0.3 mol/L NaCl). Results showed that under low-salt conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. The CP-PC (3/2) complex, prepared by combining CP and PC in a mass ratio of 3∶2, exhibited lower interfacial tension and zeta potential. The droplets in the emulsion stabilized by the CP-PC (3/2) complex were smaller than those stabilized by CP alone. Moreover, the CP-PC (3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure, resulting in higher gel strength (226.79 g) and water holding capacity (97.64%) compared to other samples. Therefore, preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
To explore new approaches to enhance the gel properties of myofibrillar protein (MP) emulsion gels under low-salt conditions, pre-emulsified vegetable oil was prepared using a complex of chitin particles (CP) and water-soluble proanthocyanidins (PC). This emulsion was then mixed with MP to prepare MP emulsion gels, and the gel properties were studied under low-salt conditions (0.3 mol/L NaCl). Results showed that under low-salt conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. The CP-PC (3/2) complex, prepared by combining CP and PC in a mass ratio of 3∶2, exhibited lower interfacial tension and zeta potential. The droplets in the emulsion stabilized by the CP-PC (3/2) complex were smaller than those stabilized by CP alone. Moreover, the CP-PC (3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure, resulting in higher gel strength (226.79 g) and water holding capacity (97.64%) compared to other samples. Therefore, preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
2025, 40(3): 38-45,55.
doi: 10.12187/2025.03.005
Abstract:
The effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG), and laccase) on the properties of pea-oat complex protein gel (POPG) were investigated by measuring gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content, and microstructure. The ratio of pea protein to oat protein, the mass fraction of the complex protein solution, and the amount of TG enzyme added were used as factors to optimize the gel formulation using single-factor and response surface methodology experiments. At a TG enzyme addition level of 40 U/g, POPG exhibited superior gel strength (83.00 g) and WHC (88.79%), along with lower free sulfhydryl content, higher disulfide bond content, and a more uniform microstructure. The optimal formulation for the complex protein gel was determined to be a pea protein-to-oat protein ratio of 1∶0.4, a complex protein solution mass fraction of 20%, and a TG enzyme addition of 40 U/g. The gel prepared according to this formulation exhibited a gel strength of 78.00 g. The POPG prepared in this study shows potential as an animal fat substitute, providing a reference for the processing of green foods in the future.
The effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG), and laccase) on the properties of pea-oat complex protein gel (POPG) were investigated by measuring gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content, and microstructure. The ratio of pea protein to oat protein, the mass fraction of the complex protein solution, and the amount of TG enzyme added were used as factors to optimize the gel formulation using single-factor and response surface methodology experiments. At a TG enzyme addition level of 40 U/g, POPG exhibited superior gel strength (83.00 g) and WHC (88.79%), along with lower free sulfhydryl content, higher disulfide bond content, and a more uniform microstructure. The optimal formulation for the complex protein gel was determined to be a pea protein-to-oat protein ratio of 1∶0.4, a complex protein solution mass fraction of 20%, and a TG enzyme addition of 40 U/g. The gel prepared according to this formulation exhibited a gel strength of 78.00 g. The POPG prepared in this study shows potential as an animal fat substitute, providing a reference for the processing of green foods in the future.
2025, 40(3): 46-55.
doi: 10.12187/2025.03.006
Abstract:
The variations in dielectric properties of Macrobrachium rosenbergii meat (moisture content 20%~80%) were investigated across different frequencies (0~3000 MHz) and heating temperatures (25~65 ℃). Additionally, the effects of varying mass fractions of osmotic agent solutes (NaCl, sucrose, trehalose, and maltodextrin) on the dielectric properties of M. rosenbergii meat were examined. The results indicated that within the moisture content range of 20%~80%, both the dielectric constant and dielectric loss factor of M. rosenbergii meat increased with rising moisture content. The dielectric loss factor of M. rosenbergii meat increased with rising temperature within the range of 45~65 ℃. Within the frequency range of 0~3000 MHz, both the dielectric constant and dielectric loss factor of M. rosenbergii meat decreased as the frequency increased. When the mass fractions of NaCl, sucrose, trehalose, and maltodextrin were 5%, 10%, 15%, and 20%, respectively, the dielectric constant of M. rosenbergii meat reached its maximum value. Additionally, the penetration depth of M. rosenbergii meat decreased with rising temperature, elevated moisture content levels, and increasing frequency. Therefore, heating temperature, moisture content, frequency, and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M. rosenbergii meat.
The variations in dielectric properties of Macrobrachium rosenbergii meat (moisture content 20%~80%) were investigated across different frequencies (0~3000 MHz) and heating temperatures (25~65 ℃). Additionally, the effects of varying mass fractions of osmotic agent solutes (NaCl, sucrose, trehalose, and maltodextrin) on the dielectric properties of M. rosenbergii meat were examined. The results indicated that within the moisture content range of 20%~80%, both the dielectric constant and dielectric loss factor of M. rosenbergii meat increased with rising moisture content. The dielectric loss factor of M. rosenbergii meat increased with rising temperature within the range of 45~65 ℃. Within the frequency range of 0~3000 MHz, both the dielectric constant and dielectric loss factor of M. rosenbergii meat decreased as the frequency increased. When the mass fractions of NaCl, sucrose, trehalose, and maltodextrin were 5%, 10%, 15%, and 20%, respectively, the dielectric constant of M. rosenbergii meat reached its maximum value. Additionally, the penetration depth of M. rosenbergii meat decreased with rising temperature, elevated moisture content levels, and increasing frequency. Therefore, heating temperature, moisture content, frequency, and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M. rosenbergii meat.
2025, 40(3): 56-64.
doi: 10.12187/2025.03.007
Abstract:
Low-grade tobacco leaves were enzymatically pretreated and then subjected to a co-extraction process with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including the ethanol volume fraction, the mixing ratio of tobacco powder to rose powder, and the material ratio. The differences in aroma components between samples extracted individually and those subjected to co-extraction were compared, and their effects on cigarette flavoring were analyzed. The results indicated that the optimal conditions for enzymatic pretreatment of low-grade tobacco leaves were a temperature of 50 ℃, a duration of 6 h, and an enzyme dosage of 150 U/g. The factors affecting the content of aroma compounds were ranked as follows: ethanol volume fraction>mixing ratio of tobacco powder to rose powder>material ratio. The optimal extraction conditions were identified as: an ethanol volume fraction of 69%, a mixing ratio of tobacco powder to rose powder of 1.8∶1, and a material ratio of 1∶35. The volatile components detected in the rose sample, tobacco powder sample, and mixed-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325.19 μg/g, 1 289.6 μg/g, and 1 642.89 μg/g, respectively. The mixed-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the mixed-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes exhibited enhanced aroma quality with floral and sweet undertones, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics. Therefore, the mixed extraction technology shows certain feasibility in preparing tobacco flavorings.
Low-grade tobacco leaves were enzymatically pretreated and then subjected to a co-extraction process with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including the ethanol volume fraction, the mixing ratio of tobacco powder to rose powder, and the material ratio. The differences in aroma components between samples extracted individually and those subjected to co-extraction were compared, and their effects on cigarette flavoring were analyzed. The results indicated that the optimal conditions for enzymatic pretreatment of low-grade tobacco leaves were a temperature of 50 ℃, a duration of 6 h, and an enzyme dosage of 150 U/g. The factors affecting the content of aroma compounds were ranked as follows: ethanol volume fraction>mixing ratio of tobacco powder to rose powder>material ratio. The optimal extraction conditions were identified as: an ethanol volume fraction of 69%, a mixing ratio of tobacco powder to rose powder of 1.8∶1, and a material ratio of 1∶35. The volatile components detected in the rose sample, tobacco powder sample, and mixed-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325.19 μg/g, 1 289.6 μg/g, and 1 642.89 μg/g, respectively. The mixed-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the mixed-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes exhibited enhanced aroma quality with floral and sweet undertones, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics. Therefore, the mixed extraction technology shows certain feasibility in preparing tobacco flavorings.
Influence of torrefaction treatment on the pyrolysis and combustion characteristics of tobacco waste
2025, 40(3): 65-74.
doi: 10.12187/2025.03.008
Abstract:
Tobacco waste was selected as the research object, and structural composition analysis and thermogravimetric analysis methods were used to study the influence of torrefaction treatment on its micro-morphology, elemental composition, pyrolysis, and combustion characteristics. The results showed that torrefaction treatment reduced the equilibrium moisture content and oxygen content of the samples while increasing the carbon content. The higher heating value increased from the original 17.15 MJ/kg to 19.05 MJ/kg, which increased the energy density of the samples, facilitating storage, transportation, and thermochemical conversion and high-value utilization of tobacco waste. During torrefaction, tobacco waste underwent obvious dehydration and decarboxylation reactions. As the torrefaction temperature increased, the surface color of the samples gradually darkened, and it gradually turned charcoal-like. SEM observation showed that after high-temperature torrefaction, the tobacco waste had pores on its surface and its microstructure was destroyed. The effect of torrefaction temperature on the pyrolysis process of tobacco waste was significant. This was reflected in the reduction of the weight loss rate during the volatile component release stage. The pyrolysis residual mass increased from the original 27.00% to 40.13% at a torrefaction temperature of 240 ℃. Both the onset and termination decomposition temperatures shifted to higher values with increasing torrefaction temperature. The comprehensive pyrolysis index gradually increased to 2.07×10-6%/(min·℃2). Gaussian peak fitting of the main pyrolysis weight-loss stages could better reflect the changes in the proportion of each component in the sample. An increase in torrefaction temperature raised the ignition and burnout temperatures of tobacco waste. The sample torrefied at 210 ℃ had the highest integrated combustion characteristic index of 11.87×10-7%/(min2·℃3). The decomposition kinetics analysis of the main weight-loss stages during pyrolysis and combustion showed that the decomposition process of each sample followed the chemical reaction control model, and torrefaction treatment altered the reaction activation energy during the main weight-loss stages of the samples. Torrefaction pretreatment can be used as a pretreatment method for tobacco waste to enhance its energy density and improve its pyrolysis and combustion characteristics.
Tobacco waste was selected as the research object, and structural composition analysis and thermogravimetric analysis methods were used to study the influence of torrefaction treatment on its micro-morphology, elemental composition, pyrolysis, and combustion characteristics. The results showed that torrefaction treatment reduced the equilibrium moisture content and oxygen content of the samples while increasing the carbon content. The higher heating value increased from the original 17.15 MJ/kg to 19.05 MJ/kg, which increased the energy density of the samples, facilitating storage, transportation, and thermochemical conversion and high-value utilization of tobacco waste. During torrefaction, tobacco waste underwent obvious dehydration and decarboxylation reactions. As the torrefaction temperature increased, the surface color of the samples gradually darkened, and it gradually turned charcoal-like. SEM observation showed that after high-temperature torrefaction, the tobacco waste had pores on its surface and its microstructure was destroyed. The effect of torrefaction temperature on the pyrolysis process of tobacco waste was significant. This was reflected in the reduction of the weight loss rate during the volatile component release stage. The pyrolysis residual mass increased from the original 27.00% to 40.13% at a torrefaction temperature of 240 ℃. Both the onset and termination decomposition temperatures shifted to higher values with increasing torrefaction temperature. The comprehensive pyrolysis index gradually increased to 2.07×10-6%/(min·℃2). Gaussian peak fitting of the main pyrolysis weight-loss stages could better reflect the changes in the proportion of each component in the sample. An increase in torrefaction temperature raised the ignition and burnout temperatures of tobacco waste. The sample torrefied at 210 ℃ had the highest integrated combustion characteristic index of 11.87×10-7%/(min2·℃3). The decomposition kinetics analysis of the main weight-loss stages during pyrolysis and combustion showed that the decomposition process of each sample followed the chemical reaction control model, and torrefaction treatment altered the reaction activation energy during the main weight-loss stages of the samples. Torrefaction pretreatment can be used as a pretreatment method for tobacco waste to enhance its energy density and improve its pyrolysis and combustion characteristics.
2025, 40(3): 75-85.
doi: 10.12187/2025.03.009
Abstract:
In response to the key issues of multi-purpose development and utilization of tobacco resources, this paper reviewed the current status of technological research and development abroad, with a focus on the extraction of active tobacco components and the utilization of fiber materials. The paper indicates that active tobacco components encompass nicotine, solanesol, polyphenols, proteins, tetra-acyl sucrose esters, and similar active components (e.g., chloroplasts and mitochondria). Among these components, nicotine, chlorogenic acid, and solanesol have high content and added value, and their extraction processes are relatively simple. These components hold great market potential in fields such as pesticides, pharmaceuticals, and additives for tobacco products, and have been widely industrialized overseas. The utilization of fiber materials includes such products as animal feed, paper, fiberboard, particleboard, nitrocellulose, xylooligosaccharides, and biochar organic fertilizer. Among these, the production of biochar organic fertilizer, paper, and fiberboard are the main research directions for large-scale utilization, with relatively mature technologies, yet relatively high production costs. In the field of fiber material utilization, there have been preliminary explorations of industrialization abroad. In the future, to further advance the industrialization of multi-purpose tobacco utilization, key research directions will focus on the extraction of nicotine, solanesol, and aroma components for use in new tobacco product additives and pharmaceutical applications. In the context of feed applications, the cultivation of new tobacco varieties will be a key development direction. In the context of broader agricultural applications, the development of biochar organic fertilizers with multi-functional coupling based on tobacco waste will be an important development direction. Additionally, within cost constraints, enhanced paper and fiberboard will also be key research and development directions for the multi-purpose utilization of tobacco resources in the future.
In response to the key issues of multi-purpose development and utilization of tobacco resources, this paper reviewed the current status of technological research and development abroad, with a focus on the extraction of active tobacco components and the utilization of fiber materials. The paper indicates that active tobacco components encompass nicotine, solanesol, polyphenols, proteins, tetra-acyl sucrose esters, and similar active components (e.g., chloroplasts and mitochondria). Among these components, nicotine, chlorogenic acid, and solanesol have high content and added value, and their extraction processes are relatively simple. These components hold great market potential in fields such as pesticides, pharmaceuticals, and additives for tobacco products, and have been widely industrialized overseas. The utilization of fiber materials includes such products as animal feed, paper, fiberboard, particleboard, nitrocellulose, xylooligosaccharides, and biochar organic fertilizer. Among these, the production of biochar organic fertilizer, paper, and fiberboard are the main research directions for large-scale utilization, with relatively mature technologies, yet relatively high production costs. In the field of fiber material utilization, there have been preliminary explorations of industrialization abroad. In the future, to further advance the industrialization of multi-purpose tobacco utilization, key research directions will focus on the extraction of nicotine, solanesol, and aroma components for use in new tobacco product additives and pharmaceutical applications. In the context of feed applications, the cultivation of new tobacco varieties will be a key development direction. In the context of broader agricultural applications, the development of biochar organic fertilizers with multi-functional coupling based on tobacco waste will be an important development direction. Additionally, within cost constraints, enhanced paper and fiberboard will also be key research and development directions for the multi-purpose utilization of tobacco resources in the future.
2025, 40(3): 86-94.
doi: 10.12187/2025.03.010
Abstract:
To investigate the effects of cut tobacco size distribution on softness and elucidate the underlying mechanisms causing variations in softness, a texture analyzer simulation model was developed using the discrete element method (DEM). This model was employed to measure cut tobacco softness, analyze the force response differences among various size fractions during testing, and explore their impacts on force chain evolution. By adjusting the size ratios, the variation patterns of softness were systematically examined. The results indicated that a higher proportion of tobacco particles exceeding 3.35 mm or below 1.00 mm was associated with reduced softness, while an increased proportion of tobacco within the size ranges of 1.00~2.50 mm and 2.50~3.35 mm correlated with improved softness. Tobacco particles in the 2.50~3.35 mm size range exerted the greatest influence on the force response during measurement. The average force experienced by tobacco particles decreased with decreasing particle size and became more uniformly distributed. Softer tobacco samples exhibited fewer medium-and high-strength force chains, which were also more uniformly distributed. The proportion of low-to-medium strength contacts between different size fractions increased with decreasing particle size. Rational increases in medium-sized (1.00~2.50 mm) and short (2.50~3.35 mm) tobacco fractions improved softness, while excessive proportions of long (>3.35 mm) and fine (<1.00 mm) particles degraded softness. Optimizing the size distribution by increasing the proportion of 1.00~3.35 mm particles and reducing fractions outside this range enhanced both the mechanical performance and softness under external loading.
To investigate the effects of cut tobacco size distribution on softness and elucidate the underlying mechanisms causing variations in softness, a texture analyzer simulation model was developed using the discrete element method (DEM). This model was employed to measure cut tobacco softness, analyze the force response differences among various size fractions during testing, and explore their impacts on force chain evolution. By adjusting the size ratios, the variation patterns of softness were systematically examined. The results indicated that a higher proportion of tobacco particles exceeding 3.35 mm or below 1.00 mm was associated with reduced softness, while an increased proportion of tobacco within the size ranges of 1.00~2.50 mm and 2.50~3.35 mm correlated with improved softness. Tobacco particles in the 2.50~3.35 mm size range exerted the greatest influence on the force response during measurement. The average force experienced by tobacco particles decreased with decreasing particle size and became more uniformly distributed. Softer tobacco samples exhibited fewer medium-and high-strength force chains, which were also more uniformly distributed. The proportion of low-to-medium strength contacts between different size fractions increased with decreasing particle size. Rational increases in medium-sized (1.00~2.50 mm) and short (2.50~3.35 mm) tobacco fractions improved softness, while excessive proportions of long (>3.35 mm) and fine (<1.00 mm) particles degraded softness. Optimizing the size distribution by increasing the proportion of 1.00~3.35 mm particles and reducing fractions outside this range enhanced both the mechanical performance and softness under external loading.
2025, 40(3): 95-103.
doi: 10.12187/2025.03.011
Abstract:
To address the challenges in directly detecting the moisture content of tobacco strips (a key quality indicator) and the significant delays in offline moisture measurements during the redrying process, this study proposes an adaptive modeling method using an improved Online Sequential Extreme Learning Machine (OSELM) for real-time online monitoring of moisture content at the drying zone exit. First, domain-specific expert knowledge and mutual information analysis were combined to select auxiliary variables most relevant to moisture content, thereby improving model generalization while maintaining predictive accuracy and reducing computational complexity. Subsequently, an OSELM-based modeling approach with adaptive forgetting factors (AFFs) was developed to address the strong nonlinearity and time-varying dynamics. The AFF strategy dynamically adjusted according to process variations, significantly enhancing the soft sensor’s online tracking performance under complex operational conditions. Finally, validation using real-world production data from an industrial redrying facility showed that the proposed method outperforms traditional soft sensing approached in both detection accuracy and response time, thereby confirming its superior effectiveness.
To address the challenges in directly detecting the moisture content of tobacco strips (a key quality indicator) and the significant delays in offline moisture measurements during the redrying process, this study proposes an adaptive modeling method using an improved Online Sequential Extreme Learning Machine (OSELM) for real-time online monitoring of moisture content at the drying zone exit. First, domain-specific expert knowledge and mutual information analysis were combined to select auxiliary variables most relevant to moisture content, thereby improving model generalization while maintaining predictive accuracy and reducing computational complexity. Subsequently, an OSELM-based modeling approach with adaptive forgetting factors (AFFs) was developed to address the strong nonlinearity and time-varying dynamics. The AFF strategy dynamically adjusted according to process variations, significantly enhancing the soft sensor’s online tracking performance under complex operational conditions. Finally, validation using real-world production data from an industrial redrying facility showed that the proposed method outperforms traditional soft sensing approached in both detection accuracy and response time, thereby confirming its superior effectiveness.
2025, 40(3): 104-114.
doi: 10.12187/2025.03.012
Abstract:
This study investigates the impact of varying cut tobacco structures on the combustion characteristics of medium-sizedcigarettes. A comprehensive evaluation was conducted using analysis of variance (ANOVA) and the CRITIC method. Gas chromatography-mass spectrometry (GC-MS) was employed to quantify the aroma compounds in cigarette smoke, while partial least squares-discriminant analysis (PLS-DA) and cluster analysis were utilized to elucidate the disparities in these compounds. Sensory quality evaluation was subsequently performed.The results revealed that cigarettes with a whole-cut tobacco ratio of 84% and a long-cut tobacco ratio of 68% achieved the highest CRITIC composite score, indicative of optimal combustion performance. A total of 89 volatile aroma compounds were identified in the cigarette smoke. The total content of these compounds initially increased and then decreased with an increasing whole-cut tobacco ratio, reaching a maximum at 84%. Distinct trends were observed across different categories of aroma compounds: olefins content increased with the whole-cut tobacco ratio, whereas acids, phenols, and aldehydes initially increased before decreasing.Conversely,heterocyclic compounds exhibited a decreasing-then-increasing trend.PLS-DA and cluster analysis confirmed significant disparities in volatile aroma components among cigarettes with diverse tobacco structures. Sensory evaluation corroborated that the cigarette sample with an 84% whole-cut tobacco ratio exhibited the best overall quality, aligning with the findings from combustion performance and aroma compound analyses.
This study investigates the impact of varying cut tobacco structures on the combustion characteristics of medium-sizedcigarettes. A comprehensive evaluation was conducted using analysis of variance (ANOVA) and the CRITIC method. Gas chromatography-mass spectrometry (GC-MS) was employed to quantify the aroma compounds in cigarette smoke, while partial least squares-discriminant analysis (PLS-DA) and cluster analysis were utilized to elucidate the disparities in these compounds. Sensory quality evaluation was subsequently performed.The results revealed that cigarettes with a whole-cut tobacco ratio of 84% and a long-cut tobacco ratio of 68% achieved the highest CRITIC composite score, indicative of optimal combustion performance. A total of 89 volatile aroma compounds were identified in the cigarette smoke. The total content of these compounds initially increased and then decreased with an increasing whole-cut tobacco ratio, reaching a maximum at 84%. Distinct trends were observed across different categories of aroma compounds: olefins content increased with the whole-cut tobacco ratio, whereas acids, phenols, and aldehydes initially increased before decreasing.Conversely,heterocyclic compounds exhibited a decreasing-then-increasing trend.PLS-DA and cluster analysis confirmed significant disparities in volatile aroma components among cigarettes with diverse tobacco structures. Sensory evaluation corroborated that the cigarette sample with an 84% whole-cut tobacco ratio exhibited the best overall quality, aligning with the findings from combustion performance and aroma compound analyses.
2025, 40(3): 115-126.
doi: 10.12187/2025.03.013
Abstract:
This study focuses on detecting tobacco blend ratios using hyperspectral imaging. Due to the lack of rapid methods for detecting tobacco blend ratios on cigarette production lines, spectral data were collected from mixed tobacco with different blend ratios using hyperspectral imaging technology and machine learning methods. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression (PLSR) and support vector machine regression (SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), and genetic algorithm (GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering (Wave+SG) method reduced the mean absolute percentage error (MAPE) by 1.2% compared to raw spectral data. The Wave+SG-GA-PLSR model performed best, with MAPE values of 1.415% and 1.531% for the training and test sets in two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE values below 8.361 5% for both three-component and four-component blends. Hyperspectral imaging combined with machine learning can accurately predict the proportions of components in mixed tobacco, providing a reference for online monitoring of blend uniformity and quality control in cigarette production.
This study focuses on detecting tobacco blend ratios using hyperspectral imaging. Due to the lack of rapid methods for detecting tobacco blend ratios on cigarette production lines, spectral data were collected from mixed tobacco with different blend ratios using hyperspectral imaging technology and machine learning methods. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression (PLSR) and support vector machine regression (SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), and genetic algorithm (GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering (Wave+SG) method reduced the mean absolute percentage error (MAPE) by 1.2% compared to raw spectral data. The Wave+SG-GA-PLSR model performed best, with MAPE values of 1.415% and 1.531% for the training and test sets in two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE values below 8.361 5% for both three-component and four-component blends. Hyperspectral imaging combined with machine learning can accurately predict the proportions of components in mixed tobacco, providing a reference for online monitoring of blend uniformity and quality control in cigarette production.
2016, 31(3): 21-32.
doi: 10.3969/j.issn.2096-1553.2016.3.004
2014, 29(3): 61-64.
doi: 10.3969/j.issn.2095-476X.2014.03.014
2015, 30(5-6): 17-21.
doi: 10.3969/j.issn.2095-476X.2015.5/6.004
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
2018, 33(4): 73-78,85.
doi: 10.3969/j.issn.2096-1553.2018.04.010
2017, 32(1): 89-96.
doi: 10.3969/j.issn.2096-1553.2017.1.013
2014, 29(1): 15-21.
doi: 10.3969/j.issn.2095-476X.2014.01.003
2015, 30(1): 55-62.
doi: 10.3969/j.issn.2095-476X.2015.01.012
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): 7-11.
doi: 10.3969/j.issn.2095-476X.2014.03.002
2014, 29(3): 25-29.
doi: 10.3969/j.issn.2095-476X.2014.03.006
2014, 29(5): 17-22.
doi: 10.3969/j.issn.2095-476X.2014.05.004
2017, 32(2): 64-70.
doi: 10.3969/j.issn.2096-1553.2017.2.010
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
2014, 29(1): 7-14.
doi: 10.3969/j.issn.2095-476X.2014.01.002
2018, 33(1): 49-55.
doi: 10.3969/j.issn.2096-1553.2018.01.007
2017, 32(1): 82-88.
doi: 10.3969/j.issn.2096-1553.2017.1.012
2011, 26(1): 62-65.
doi: 10.3969/j.issn.1004-1478.2011.01.016
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
2018, 33(1): 13-25.
doi: 10.3969/j.issn.2096-1553.2018.01.003
2016, 31(1): 17-22,28.
doi: 10.3969/j.issn.2096-1553.2016.1.004
2016, 31(2): 54-65.
doi: 10.3969/j.issn.2096-1553.2016.2.008
2022, 37(4): 34-40.
doi: 10.12187/2022.04.005
2015, 30(2): 16-21.
doi: 10.3969/j.issn.2095-476X.2015.02.004
2016, 31(4): 49-54.
doi: 10.3969/j.issn.2096-1553.2016.4.007
2017, 32(4): 1-7.
doi: 10.3969/j.issn.2096-1553.2017.4.001
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(3): 49-56.
doi: 10.3969/j.issn.2096-1553.2016.3.007
2018, 33(1): 72-78.
doi: 10.3969/j.issn.2096-1553.2018.01.009
2016, 31(2): 87-96.
doi: 10.3969/j.issn.2096-1553.2016.2.012
2018, 33(3): 45-50.
doi: 10.3969/j.issn.2096-1553.2018.03.006
2018, 33(1): 7-12.
doi: 10.3969/j.issn.2096-1553.2018.01.002
2017, 32(2): 7-12.
doi: 10.3969/j.issn.2096-1553.2017.2.002
2017, 32(1): 1-6.
doi: 10.3969/j.issn.2096-1553.2017.1.001
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
2017, 32(5): 42-48.
doi: 10.3969/j.issn.2096-1553.2017.5.006
2017, 32(3): 63-72.
doi: 10.3969/j.issn.2096-1553.2017.3.011
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
2017, 32(4): 93-99.
doi: 10.3969/j.issn.2096-1553.2017.4.014
2022, 37(2): 94-101.
doi: 10.12187/2022.02.013
2016, 31(2): 35-40.
doi: 10.3969/j.issn.2096-1553.2016.2.005
2016, 31(1): 105-108.
doi: 10.3969/j.issn.2096-1553.2016.1.016
2022, 37(5): 50-60.
doi: 10.12187/2022.05.006
2023, 38(3): 55-62.
doi: 10.12187/2023.03.007
2014, 29(3): 65-67.
doi: 10.3969/j.issn.2095-476X.2014.03.015
2017, 32(1): 13-20.
doi: 10.3969/j.issn.2096-1553.2017.1.003
2017, 32(5): 49-56.
doi: 10.3969/j.issn.2096-1553.2017.5.007
2021, 36(4): 29-36.
doi: 10.12187/2021.04.004
2015, 30(1): 63-66.
doi: 10.3969/j.issn.2095-476X.2015.01.013
2019, 34(2): 71-81.
doi: 10.3969/j.issn.2096-1553.2019.02.010
2016, 31(2): 74-80.
doi: 10.3969/j.issn.2096-1553.2016.2.010
2013, 28(2): 18-21.
doi: 10.3969/j.issn.2095-476X.2013.02.005
2022, 37(3): 82-87.
doi: 10.12187/2022.03.011
2016, 31(4): 1-14.
doi: 10.3969/j.issn.2096-1553.2016.4.001
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(3): 52-56.
doi: 10.3969/j.issn.2095-476X.2014.03.012
2021, 36(5): 42-50,58.
doi: 10.12187/2021.05.006
2014, 29(1): 34-37.
doi: 10.3969/j.issn.2095-476X.2014.01.006
2014, 29(5): 47-51.
doi: 10.3969/j.issn.2095-476X.2014.05.011
2018, 33(4): 86-100,108.
doi: 10.3969/j.issn.2096-1553.2018.04.012
2021, 36(2): 25-33.
doi: 10.12187/2021.02.004
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
