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Preparation method of tobacco spice

A technology for tobacco flavor and amino acid, applied in the directions of essential oils/spice, tobacco, application, etc., can solve the problems of difficult operation, complicated process, limited source of fenol, etc., to reduce side reactions, improve research value, and improve taste Effect

Inactive Publication Date: 2018-09-28
袁承淼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the problems in the prior art that the source of fecundol is limited, the process is complicated, the operation is difficult, and it is not used for the production of raw materials for tobacco flavors, the present invention provides a method for preparing fenchol by using linoleum essential oil and using it for the preparation of tobacco flavors

Method used

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  • Preparation method of tobacco spice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Catalyzed reaction: put acetic acid and cinnamon essential oil into the reaction kettle according to the volume ratio of 3:1, add the amino acid functionalized ionic liquid catalyst of 6g / mL system and 20g / L Sodium alginate solution, stirred evenly; the reaction temperature was controlled at 45°C, and the reaction time was 1h;

[0042] The amino acid functionalized ionic liquid catalyst is [Gly] 3 PW 12 o 40 , the preparation method is: weigh 15mmol of glycine into a single-necked flask, add 15mL of deionized water to dissolve it; weigh 5mmol of phosphotungstic acid and add 10mL of deionized water to dissolve it; Stir under magnetic force for 24 hours; after the reaction is completed, the liquid in the single-necked flask is rotary evaporated to remove most of the water, and the remaining liquid is poured into a petri dish and placed in an electric heating constant temperature drying oven at 80°C for drying, and the obtained solid is [Gly] 3 PW 12 o 40 ;

[00...

Embodiment 2

[0050] (1) Catalyzed reaction: put acetic acid and cinnamon essential oil into the reaction kettle according to the volume ratio of 6:1, add 12g / mL system of amino acid functionalized ionic liquid catalyst and 3 times its volume mass concentration of 30g / L Sodium alginate solution, stirred evenly; the reaction temperature was controlled at 65°C, and the reaction time was 3h;

[0051] The amino acid functionalized ionic liquid catalyst is [Asp]H 2 PW 12 o 40 , the preparation method is: weigh 5mmol aspartic acid into a single-necked flask, add 15mL deionized water to dissolve it; weigh 5mmol phosphotungstic acid and add 10mL deionized water to dissolve it; add phosphotungstic acid liquid into a single-necked flask , magnetically stirred at 30°C for 24 hours; after the reaction was completed, the liquid in the single-necked flask was rotary evaporated to remove most of the water, and the remaining liquid was poured into a petri dish and placed in an electric heating constant t...

Embodiment 3

[0059] (1) Catalyzed reaction: put acetic acid and cinnamon essential oil into the reaction kettle according to the volume ratio of 4:1, add 10g / mL system of amino acid functionalized ionic liquid catalyst and 3 times its volume of 25g / L Sodium alginate solution, stirred evenly; the reaction temperature was controlled at 55°C, and the reaction time was 2h;

[0060] The sodium alginate solution.

[0061] Described amino acid functionalized ionic liquid catalyst is [Sar] 2 HPW 12 o 40 , the preparation method is: weigh 10mmol sarcosine into a single-necked flask, add 15mL deionized water to dissolve it; weigh 5mmol phosphotungstic acid and add 10mL deionized water to dissolve it; add phosphotungstic acid liquid into a single-necked flask, Stir magnetically at 30°C for 24 hours; after the reaction is completed, the liquid in the single-necked flask is rotary evaporated to remove most of the water, and the remaining liquid is poured into a petri dish and placed in an electric h...

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Abstract

The invention provides a preparation method of a tobacco spice. The spice is prepared from fenchol prepared from Cinnamomum camphora essential oil by being matched with a cabbage mustard extract, a Yunyan tobacco extract and a licorice root fluid extract. The fenchol is obtained in the mode that sodium alginate and an amino acid functionalized ionic liquid catalyst are subjected to catalysis, alpha-pinene esterification, hydration and then fractionation preparation. The obtained fenchol has the fresh Cinnamomum camphora aroma, meanwhile, irritation of the smoke smell can be reduced, the fullness of the smoke smell is improved, and the flavor is improved. The raw material source is wide, the process is simple, and the prepared tobacco spice has very high added value.

Description

technical field [0001] The invention belongs to the technical field of preparation of natural spices, in particular to a method for preparing tobacco spices. Background technique [0002] Cigarette products vary in product style depending on the tobacco leaves and processing technology used. At present, the Chinese style cigarettes with a clear fragrance on the market have a relatively large consumer group in my country because of the refreshing and light aroma of the tobacco leaves and the sweet and mellow taste. The tobacco leaves of this type of cigarettes mainly come from the high-quality flue-cured tobacco in Yunnan, such as Honghua Dajinyuan tobacco leaves. The tobacco leaves are sweet and fragrant, with elegant aroma, good quality and sufficient aroma. They are indispensable for the manufacture of high-end fragrance cigarettes. Raw materials play an important role in improving the inherent quality of cigarette products. However, during the cultivation process, Honghu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/30C11B9/00
CPCA24B15/30C11B9/00
Inventor 袁承淼
Owner 袁承淼
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