Pre-treatment method for aroma component analysis of fruit juice flavor for tobacco

CN117110011BActive Publication Date: 2026-06-19HUBEI CHINA TOBACCO INDUSTRY CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HUBEI CHINA TOBACCO INDUSTRY CO LTD
Filing Date
2023-08-22
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

Existing methods for analyzing the aroma components of fruit juice flavorings suffer from problems such as unstable aroma substances, complex operation, large amounts of toxic solvents used, and difficulty in effectively enriching free and bonded aroma substances.

Method used

A method combining vortex mixing, centrifugal separation, ethanol mixing, and ultrasonic hydrolysis at room temperature, along with specific extractants and hydrolysis aids, is used to separate and transform free and bound aroma substances in fruit juice. Low-toxicity solvents are used while protecting heat-sensitive aroma substances.

Benefits of technology

This method enables the effective enrichment of aroma substances in fruit juice flavorings at room temperature, simplifies the operation, reduces the use of toxic solvents, and increases the number of components detected by GC/MS.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention provides a pretreatment method for analyzing the aroma components of tobacco fruit juice flavorings, comprising the following steps: vortexing tobacco fruit juice, an extractant, and an auxiliary extractant to obtain a mixture; the auxiliary extractant is one of undecyl alcohol or dodecayl alcohol; centrifuging the mixture to obtain a supernatant and a sediment phase; filtering the supernatant to obtain a test solution rich in free aroma substances; mixing the sediment phase with ethanol and filtering to obtain a sediment phase solution; mixing the sediment phase solution with a hydrolysis aid, sonicating, and filtering to obtain a test solution rich in bound aroma substances. This method is performed entirely at room temperature, effectively protecting low-boiling-point and heat-sensitive aroma substances; and the ultrasonic hydrolysis method, with the addition of a hydrolysis aid, effectively enhances the hydrolysis effect at room temperature, effectively enriching both free and bound aroma substances in tobacco fruit juice flavorings, and using ultrasonic hydrolysis to convert bound aroma substances into free states, allowing for the detection of more components by GC / MS.
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