Method for measuring protein nitrogen content in tobacco

Abstract

The invention discloses a measuring method of the protein nitrogen content in tobaccos, which comprises the following steps: (a) the tobaccos are weighed; (b) the weighed tobaccos are placed into adequate acid or copper sulfate solution, and heated until protein is completely solidified; (c) after the complete protein solidification, filtering is implemented, and filtered materials are rinsed with the acid or the copper sulfate solution in step (b); (d) filtering liquids are mixed and volume is limited; (e) the filtering liquids are processed by digesting and volume is limited; (f) the processing of a standard ammonium salt solution is implemented with the same digestive treatment in step (e), and volume is limited; (g) color comparison of the filtering liquids obtained from step (e) and the solution obtained after the volume limiting in step (f) is implemented, thus obtaining the nitrogen content in the filtering liquids; and (h) the total nitrogen content in the tobaccos is measured, wherein, step (f) can be reversed with steps (a) to (e), and step (h) can be reversed with steps (a) to (g). The measuring method provided by the invention is the simple, convenient and high-efficient method for measuring the protein nitrogen content in the tobaccos.

Description

technical field [0001] The invention relates to a method for testing components in tobacco, in particular to a method for measuring protein nitrogen content in tobacco. Background technique [0002] The content of each component in tobacco determines the quality of tobacco. For example, the ratio of tar to nicotine in mixed cigarettes is 11:1, while that of flue-cured tobacco is mostly 13-14:1. Therefore, compared with flue-cured cigarettes, mixed cigarettes have the largest The advantage is that the aroma is sufficient and the tar content is low. Tobacco contains protein, which will increase the bitterness of the smoke after burning, resulting in a spicy and irritating taste, so the protein has a bad effect on the smoking taste of cigarettes, but if the protein content is too low, the smoke will appear flat and tasteless And the aroma will also deteriorate. In addition, protein can be hydrolyzed into amino acids during the preparation process, and the content of amino aci...

AI Technical Summary

Problems solved by technology

In the measurement process of this method, after digesting the precipitate, it is necessary to re-collect the ammonia released by strong alkali distillati

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