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Method for determining fragrance stabilizing capacity of tobacco humectant on additional flavors in cut tobaccos

A humectant and fragrance technology, applied in the field of food science, can solve the problems of humectants that have not been reported, and achieve the effects of fast and accurate fragrance fixing ability, simple process, and fast analysis speed

Active Publication Date: 2009-12-09
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the research on the ability of humectant to maintain spices in shredded tobacco

Method used

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  • Method for determining fragrance stabilizing capacity of tobacco humectant on additional flavors in cut tobaccos
  • Method for determining fragrance stabilizing capacity of tobacco humectant on additional flavors in cut tobaccos
  • Method for determining fragrance stabilizing capacity of tobacco humectant on additional flavors in cut tobaccos

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Take two equal parts of shredded tobacco with a mass of 7.982g and an alcohol flavor content of about 150ppm, and add humectant A (for example: hyaluronic acid 1 / 10,000 aqueous solution) with a mass percentage of 1 / 10000 (cut tobacco) to one part , and ensure that the humectant is evenly distributed;

[0042] 2. Place the samples obtained in 1 in a constant temperature and humidity chamber (22±2°C, RH 60±5%) sealed for 48 hours, and then completely open for 8 hours;

[0043] 3. Use 20ml of dichloromethane solution containing 150ppm phenylethyl acetate (chromatographically pure) to ultrasonically extract the shredded tobacco for 35 minutes, and filter it through a 0.45um microporous membrane for subsequent use;

[0044] 4. Gas chromatography / mass spectrometry conditions:

[0045] Chromatographic column: HP-5 (5% phenylpolysiloxane) capillary column 60m×0.20mm×0.50μm;

[0046] Injection port temperature: 250°C;

[0047] Programmed temperature rise: 70°C, keep for 1m...

Embodiment 2

[0055] 1. Take two equal portions of 8.597g shredded tobacco with a mass of about 100ppm of ketone flavoring, one of which is added with humectant B with a mass percentage of 5 / 1000 (cut tobacco), and ensure that the humectant is evenly distributed;

[0056] 2. Place the samples obtained in 1 in a constant temperature and humidity chamber (22±2°C, RH 60±5%) sealed for 72 hours, and then completely open for 6 hours;

[0057] 3. Use 20ml of dichloromethane solution containing 100ppm phenylethyl acetate (chromatographically pure) to ultrasonically extract the shredded tobacco for 40 minutes, and filter it through a 0.45um microporous membrane for subsequent use;

[0058] 4. Gas chromatography / mass spectrometry conditions:

[0059] Chromatographic column: DB-5 quartz elastic capillary column (30m×0.25mm×0.25mm Inlet temperature: 250°C;

[0060] Programmed temperature rise: 60°C, keep for 1min; increase to 280°C at a rate of 3°C / min, keep for 40min;

[0061] Carrier gas: helium, ...

Embodiment 3

[0068] 1. Take two equal parts of shredded tobacco with a mass of 8.127g and an ester flavor content of about 167ppm, one of which is added with humectant C with a mass percentage of 1 / 5000 (cut tobacco), and ensure that the humectant is evenly distributed;

[0069] 2. Place the samples obtained in 1 in a constant temperature and humidity chamber (22±2°C, RH 60±5%) sealed for 60 hours, and then completely open for 10 hours;

[0070] 3. Use 20ml of dichloromethane solution containing 150ppm phenylethyl acetate (chromatographically pure) to ultrasonically extract the shredded tobacco for 30 minutes, and filter it through a 0.45um microporous membrane for subsequent use;

[0071] 4. Gas chromatography / mass spectrometry conditions:

[0072] Chromatographic column: HP-5 capillary column 50m×0.20mm×0.50μm;

[0073] Injection port temperature: 250°C;

[0074] Programmed temperature rise: 60°C, keep for 1min; increase to 270°C at a rate of 3°C / min, keep for 40min;

[0075] Carrier ...

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Abstract

A method for determining the fragrance stabilizing capacity of a tobacco humectant on additional flavors in cut tobaccos aims at determining the fragrance stabilizing ratio of the tobacco humectant to the additional flavors in the cut tobaccos mainly by comparing the contents of the additional flavors in the cut tobaccos before and after the humectant is added. The method is characterized by taking two parts of flavored cut tobaccos in the same mass, one part of which is added with the evenly distributed humectant; after a certain period of placement, using dichloromethane solution containing certain concentration of standard substances for ultrasonic extraction; after filtration by microfiltration membranes, employing gas chromatography / mass spectrometer instruments for determination and determining the content of the additional flavor ingredients by time retention and mass spectral database retrieval; comparing the quantity of the additional flavors in the cut tobaccos added with the humectant with the quantity of the additional flavors in the cut tobaccos without the humectant, thereby determining the fragrance stabilizing ratio of the tobacco humectant to the additional flavors in the cut tobaccos. The method can rapidly and correctly judge the fragrance stabilizing capacity of the tobacco humectant on the additional flavors in the cut tobaccos and has the advantages of simple process, fast analysis speed, certain resistance to interference of external factors and the like.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a method for measuring the ability of a tobacco humectant to fix the aroma of spices added in shredded tobacco. Mainly by comparing the content of added spices in shredded tobacco before and after adding humectant, determine the ability of tobacco humectant to fix the flavors added in shredded tobacco. Background technique [0002] With the continuous deepening of the understanding of the style characteristics of Chinese cigarettes and the continuous advancement of the integration and expansion of cigarette brands in my country, the industry has put forward higher requirements for the technology of cigarette flavor enhancement and moisturizing. [0003] Tobacco humectants have the functions of maintaining the moisture of tobacco leaves, increasing flexibility, reducing crushing, reducing irritation and improving taste in the process of cigarette production, transportation, storage, sale...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/72G01N1/28G01N30/28
Inventor 宋瑜冰宗永立胡军何保江曾世通
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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