Method for screening and preparing characteristic components from tobacco and application

A technology for tobacco and cigarettes, which is applied in the field of preparing characteristic components with outstanding sensory quality, which can solve problems such as poor selectivity of preparation methods and uncertain target compound groups, and achieve the effects of improving specific sensory quality, reducing research waste, and strong targeting

Inactive Publication Date: 2019-06-07
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Traditional plant flavors generally obtain plant extracts or plant essential oils by means of leaching, distillation, pressing, etc. Due to the poor selectivity of the preparation method, plant flavors contain hundreds of ingredients
Although selective preparation technologies such as resin separation, molecular distillatio

Method used

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  • Method for screening and preparing characteristic components from tobacco and application
  • Method for screening and preparing characteristic components from tobacco and application
  • Method for screening and preparing characteristic components from tobacco and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) After the lower tobacco leaves of K326 were extracted with 100% ethanol, the extract was finely separated by HPD macroporous resin column to obtain 10 segments of K326 components;

[0034] (2) K326 components are relatively quantified by Waters 2690 high performance liquid chromatography, and at the same time, the degree of body fluid production of each component is determined through sensory evaluation;

[0035] Through the first and second steps, the X variable about the chromatographic information of the tobacco leaf components and the Y variable about the characteristics of the tobacco leaf component's body fluid effect are obtained.

[0036] (3) Using partial least squares regression, combined with model group analysis, to screen ingredients that contribute more to the sense of body fluid;

[0037] The parameters are set as follows: number of principal components of partial least squares: 3; parameter v: 0.2, parameter q: 0.7, number of iterations: 1000.

[00...

Embodiment 2

[0041] (1) After extracting the leaves of Tabacco tabacum with 50% ethanol, the extract was finely separated by HPD macroporous resin column to obtain 20 segments of tabacum tabacum;

[0042] (2) The red component is relatively quantified by the Agilent 6520-Q-Tof ultra-high performance liquid mass spectrometry system, and at the same time, the degree of sweetness of each component is determined through sensory evaluation;

[0043] Through the first and second steps, the X variable about the chromatographic information of the tobacco leaf components and the Y variable about the characteristics of the sweetening effect of the tobacco leaf components are obtained.

[0044] (3) According to the evaluation results of the sweetness of the components, the tobacco leaf components were divided into two groups, among which the aroma content was greater than the average value was group 1, and the aroma content was less than the average value was group 0. Weight analysis was used to scree...

Embodiment 3

[0051] (1) After extracting the upper tobacco leaves of Yun 87 with pure water, the extract was finely separated by preparative chromatography to obtain 20 segments of Yun 87 components;

[0052] (2) The components of Yun 87 were relatively quantified by Agilent 1200 high-performance liquid chromatography, and at the same time, the aroma of each component was determined through sensory evaluation;

[0053] Through the first and second steps, the X variable about the chromatographic information of the tobacco leaf components and the Y variable about the aroma effect characteristics of the tobacco leaf components are obtained.

[0054](3) Use the discriminant analysis model, combined with the analysis of the ratio of advantages and disadvantages, to screen the ingredients that contribute more to the aroma;

[0055] The parameters of the ratio algorithm are set as follows: Monte Carlo variable selection ratio: 0.02; Monta Carlo sample selection ratio: 0.7; number of iterations: 5...

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Abstract

The invention discloses a method for screening components having great influences on characteristic sensory effects in tobacco and application. After tobacco leaves are extracted and separated to obtain different components, the components are subjected to relative quantitative analysis, and evaluation for sensory quality research is conducted. In combination with chemometrics analysis, the components which have great influences on sensory quality research can be judged. By means of selective preparation, corresponding characteristic components can be obtained and applied to cigarette preparation. The method for screening and preparing the characteristic components from the tobacco is highly goal-oriented, so that research waste is reduced; the prominentcomponents with specific sensory quality are prepared, the particular sensory quality of cigarettes can be obviously improved, and an important effect on product quality stabilization is achieved; a new method is provided for developingcigarette essence and spice with prominent sensory quality.

Description

[0001] technical field [0002] The invention belongs to the field of essence and fragrance for tobacco, in particular, the invention relates to a method and application for preparing characteristic components with outstanding sensory quality from tobacco leaves. Background technique [0003] The development of core flavor raw materials has always been the key direction of research and development of tobacco companies. How to develop core flavor raw materials with independent property rights, reduce dependence on flavor companies, highlight and stabilize cigarette style characteristics, is an important direction for tobacco companies to develop flavors. [0004] Traditional plant flavors generally obtain plant extracts or plant essential oils by means of extraction, distillation, pressing, etc. Due to the poor selectivity of the preparation method, plant flavors contain hundreds of ingredients. Although selective preparation technologies such as resin separation, molecul...

Claims

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Application Information

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IPC IPC(8): A24B15/30A24B3/12
Inventor 王猛杨乾栩廖头根朱保昆高莉曲荣粉
Owner CHINA TOBACCO YUNNAN IND
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