Preparation method of mango flower extract, product and application thereof

Abstract

The present application relates to a kind of mango flower extract preparation method and its product and application, the preparation method includes the following steps: mango flower raw materials are mixed with composite enzyme and are subjected to enzymolysis, enzyme hydrolysis reaction liquid is subjected to water vapor distillation extraction, volatile oil is collected to obtain the mango flower extract;The composite enzyme includes the combination of pectinase, ficin and beta-glucanase.The present application adopts the method of water vapor distillation and enzyme-assisted extraction, can effectively release the aroma components contained in mango flower, and the mango flower extract with high aroma characteristics and safety and no irritation can be prepared, which can be applied to the preparation of tobacco, further increase the aroma richness and smoking comfort of cigarette.

Description

Technical Field

[0001] This invention belongs to the field of plant extraction technology, and relates to a method for preparing mango flower extract, its products, and applications. Background Technology

[0002] Mango (Mangifera indica Linn.), also known as mango, is a plant belonging to the Anacardiaceae family, mainly growing in the intertidal zone of tropical and subtropical coasts. A tropical fruit, mango is hailed as the "King of Tropical Fruits" due to its delicate, smooth, juicy flesh, unique flavor, sweet taste, and rich content of sugar, protein, dietary fiber, vitamins, minerals, and fats. Furthermore, mangoes have high medicinal value; the peel can be used medicinally as a diuretic and laxative, while the kernel and leaves can also be used to detoxify, relieve indigestion, and lower blood pressure. According to traditional Chinese medicine's analysis of its properties, mangoes are neutral in nature and sweet in taste, quenching thirst and promoting the production of body fluids. They are beneficial to the stomach, relieve nausea, and prevent dizziness. The mangiferin components they contain have significant antioxidant, neuroprotective, expectorant, and antitussive effects.

[0003] Mango production requires flower thinning and pruning to avoid nutrient waste and competition for nutrients among fruits, as well as to accelerate fruit development, increase fruit size, and improve quality. The large amount of mango flowers produced after thinning is generally considered waste. However, research on the chemical composition of mango flowers shows that they are rich in terpenes, which have high utilization value. Currently, research on methods for preparing mango flower extracts is relatively limited, and there are no reports of using them for preparing tobacco flavorings in existing technologies. Therefore, it is essential to develop a novel, safe, and environmentally friendly method for preparing mango flower extracts using steam distillation and enzyme-assisted extraction. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the purpose of this invention is to provide a method for preparing mango flower extract, as well as its products and applications, specifically the application of mango flower extract in cigarette manufacturing.

[0005] To achieve this objective, the present invention adopts the following technical solution:

[0006] In a first aspect, the present invention provides a method for preparing mango flower extract, the method comprising the following steps:

[0007] Mango flower raw material is mixed with a compound enzyme for enzymatic hydrolysis, and the enzymatic hydrolysis solution is extracted by steam distillation to collect the volatile oil, thereby obtaining the mango flower extract.

[0008] The complex enzyme comprises a combination of pectinase, fig protease, and β-glucanase.

[0009] In this invention, pectinase, fig protease, and β-glucanase are used in combination to obtain a composite enzyme. Pectinase can degrade pectin between cells, separating cells from tissues; fig protease participates in protein decomposition and migration, has good stability and strong proteolytic ability, and has a good degradation effect on a variety of proteins; β-glucanase can catalyze the hydrolysis of β-glucanase in plant cell walls. The three enzymes work together synergistically to effectively improve the extraction effect of mango flowers.

[0010] The method for preparing mango flower extract disclosed in this invention creatively employs a specific enzyme combination-assisted steam distillation method to extract mango flowers. The process is simple, convenient, and does not introduce organic solvents, making it non-toxic, harmless, and environmentally friendly. The resulting mango flower extract possesses prominent fruity and woody aromas. When applied to cigarettes, it not only enhances the aroma but also softens the smoke and reduces irritation.

[0011] Preferably, the mango flower raw material is mango flower powder that has been crushed and sieved.

[0012] Preferably, the mesh size of the sieve used in the sieving process is not less than 30 mesh, for example, it can be 30 mesh, 35 mesh, 40 mesh, 45 mesh, 50 mesh, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0013] Preferably, the mass ratio of pectinase, fig protease and β-glucanase is (1-5):(1-4):(2-8);

[0014] The specific values ​​in "1-5" above can be, for example, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc.;

[0015] The specific values ​​in "1-4" above can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, etc.;

[0016] The specific values ​​in “2-8” above can be, for example, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, etc. Other specific point values ​​within this range can be selected, which will not be elaborated here.

[0017] Preferably, before enzymatic hydrolysis, the mango flower raw material is mixed with water at a solid-liquid ratio of 1:(5-20)g / mL. For example, it can be 1:5g / mL, 1:6g / mL, 1:7g / mL, 1:8g / mL, 1:9g / mL, 1:10g / mL, 1:11g / mL, 1:12g / mL, 1:13g / mL, 1:14g / mL, 1:15g / mL, 1:16g / mL, 1:17g / mL, 1:18g / mL, 1:19g / mL, 1:20g / mL, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0018] Preferably, the amount of the compound enzyme added is 0.2-0.5‰ of the mass of the mango flower raw material, for example, it can be 0.2‰, 0.25‰, 0.3‰, 0.35‰, 0.4‰, 0.45‰, 0.5‰, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0019] Preferably, the pH of the enzymatic hydrolysis is 4-6, for example, it can be 4, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0020] Preferably, the enzymatic hydrolysis is performed using a water bath with a temperature of 40-55℃, such as 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0021] Preferably, the enzymatic hydrolysis time is 2-5 hours, for example, it can be 2 hours, 2.3 hours, 2.5 hours, 2.8 hours, 3 hours, 3.2 hours, 3.5 hours, 3.8 hours, 4 hours, 4.2 hours, 4.5 hours, 4.8 hours, 5 hours, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0022] Preferably, the pressure of the steam distillation extraction is 0.1-0.3 MPa, for example, it can be 0.1 MPa, 0.12 MPa, 0.14 MPa, 0.16 MPa, 0.18 MPa, 0.20 MPa, 0.22 MPa, 0.24 MPa, 0.26 MPa, 0.28 MPa, 0.3 MPa, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0023] Preferably, the temperature of the cooling water extracted by steam distillation is 10-20℃, for example, it can be 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, 16℃, 17℃, 18℃, 19℃, 20℃, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0024] Preferably, the steam distillation extraction time is 1-5 hours, for example, it can be 1 hour, 1.2 hours, 1.5 hours, 1.8 hours, 2 hours, 2.3 hours, 2.5 hours, 2.8 hours, 3 hours, 3.2 hours, 3.5 hours, 3.8 hours, 4 hours, 4.2 hours, 4.5 hours, 4.8 hours, 5 hours, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0025] Preferably, the collected volatile oil is further subjected to filtration and concentration.

[0026] Preferably, the concentration method includes freeze concentration.

[0027] Preferably, the concentration is to concentrate the water content to no more than 5%, for example, it can be 5%, 4.5%, 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0028] In a second aspect, the present invention provides a mango flower extract, which is prepared by the preparation method described in the first aspect.

[0029] Thirdly, the present invention provides an application of the mango flower extract described in the second aspect in the preparation of tobacco.

[0030] Preferably, the amount of mango flower extract added is 0.5%-5% of the weight of tobacco shreds, for example, it can be 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%, 3.2%, 3.5%, 3.8%, 4%, 4.2%, 4.5%, 4.8%, 5%, etc. Other specific values ​​within this range can be selected, and will not be elaborated here.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] This invention develops a novel, safe, and environmentally friendly method for preparing mango flower extract. It creatively employs a specific combination of complex enzymes to assist in steam distillation for mango flower extraction. The process is simple, convenient, and does not introduce organic solvents, making it non-toxic, harmless, and environmentally friendly. The resulting mango flower extract possesses a prominent fruity and woody aroma. When applied to cigarettes, it not only enhances the aroma but also softens the smoke and reduces irritation. Attached Figure Description

[0033] Figure 1 This is the GC / MS total ion chromatogram of mango flower extract;

[0034] Figure 2 It is a diagram illustrating the aroma characteristics of cigarettes;

[0035] Figure 3 It is a diagram showing the characteristics of cigarette smoke. Detailed Implementation

[0036] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0037] The pectinase used in the following examples is a product with model number S10007-500g purchased from Yuanye Biotechnology Co., Ltd.

[0038] The fig protease was purchased from Yuanye Biotechnology Co., Ltd., product number Y57576.

[0039] β-glucanase was purchased from Yuanye Biotechnology Co., Ltd., product model S23089.

[0040] Example 1

[0041] This embodiment provides a mango flower extract, the preparation method of which is as follows:

[0042] Mango flowers were pulverized and passed through a 40-mesh sieve. The pulverized mango flowers were mixed with pure water at a solid-liquid ratio of 1:10 g / mL. This mixture was then combined with a compound enzyme (composed of 3 parts pectinase, 2 parts fig protease, and 5 parts β-glucanase by weight) and enzymatically hydrolyzed for 3 hours at 50°C and pH 5.5, with heating in a water bath. The amount of compound enzyme added was 0.3‰ of the weight of the pulverized mango flowers. The enzymatically hydrolyzed solution was then subjected to steam distillation for 3 hours, and the resulting volatile oil was collected. The pressure was 0.2 MPa, and the cooling water temperature was 15°C. The oil was then filtered and concentrated by freeze-drying to a water content of 4% to obtain the mango flower extract.

[0043] Example 2

[0044] This embodiment provides a mango flower extract, the preparation method of which is as follows:

[0045] Mango flowers were pulverized and passed through a 50-mesh sieve. The pulverized mango flowers were mixed with pure water at a solid-liquid ratio of 1:15 g / mL. This mixture was then combined with a compound enzyme (composed of 4 parts pectinase, 3 parts fig protease, and 3 parts β-glucanase by weight) and enzymatically hydrolyzed for 4 hours at 55°C and pH 4, with heating in a water bath. The amount of the compound enzyme added was 0.4‰ of the weight of the pulverized mango flowers. The enzymatically hydrolyzed solution was then subjected to steam distillation for 4 hours, and the resulting volatile oil was collected. The pressure was 0.3 MPa, and the cooling water temperature was 20°C. The oil was then filtered and concentrated by freezing to a water content of 4% to obtain the mango flower extract.

[0046] Example 3

[0047] This embodiment provides a mango flower extract, the preparation method of which is as follows:

[0048] Mango flowers were pulverized and passed through a 30-mesh sieve. The pulverized mango flowers were mixed with pure water at a solid-liquid ratio of 1:8 g / mL. This mixture was then combined with a compound enzyme (composed of 5 parts pectinase, 1 part fig protease, and 4 parts β-glucanase by weight) and enzymatically hydrolyzed for 2 hours at 45°C and pH 6, with heating in a water bath. The amount of compound enzyme added was 0.5‰ of the weight of the pulverized mango flowers. The enzymatically hydrolyzed solution was then subjected to steam distillation for 2.5 hours, and the resulting volatile oil was collected. The pressure was 0.1 MPa, and the cooling water temperature was 10°C. The oil was then filtered and concentrated by freeze-drying to a water content of 4% to obtain the mango flower extract.

[0049] Example 4

[0050] This embodiment provides a mango flower extract, which uses the mango flower powder prepared in Example 1. The only difference between the preparation method of the extract and that of Example 1 is that the compound enzyme, by weight, consists of 7 parts pectinase, 1 part fig protease, and 2 parts β-glucanase.

[0051] Example 5

[0052] This embodiment provides a mango flower extract, which uses the mango flower powder prepared in Example 1. The only difference between this and Example 1 is that the compound enzyme, by weight, consists of 5 parts pectinase, 4 parts fig protease, and 1 part β-glucanase.

[0053] Example 6

[0054] This embodiment provides a mango flower extract, which uses the mango flower powder prepared in Example 1. The only difference between the preparation method of this extract and that of Example 1 is that the compound enzyme, by weight, consists of 2 parts pectinase, 6 parts fig protease, and 2 parts β-glucanase.

[0055] Comparative Example 1

[0056] This comparative example provides a mango flower extract prepared using mango flower powder from Example 1. The only difference between this extract and Example 1 is that the compound enzyme does not contain pectinase, and the reduced amount of pectinase is proportionally allocated to the fig protease and β-glucanase components.

[0057] Comparative Example 2

[0058] This comparative example provides a mango flower extract prepared using mango flower powder from Example 1. The only difference between this extract and Example 1 is that the complex enzyme does not contain fig protease, and the reduced amount of fig protease is proportionally allocated to the pectinase and β-glucanase components.

[0059] Comparative Example 3

[0060] This comparative example provides a mango flower extract prepared using mango flower powder from Example 1. The only difference between this extract and Example 1 is that the complex enzyme does not contain β-glucanase, and the reduced amount of β-glucanase is proportionally allocated to the pectinase and fig protease components.

[0061] Comparative Example 4

[0062] This comparative example provides a mango flower extract, which uses the mango flower powder prepared in Example 1. The only difference between this and Example 1 is that enzymatic hydrolysis is not performed. Instead, the mango flower powder is mixed with pure water (solid-liquid ratio 1:10 g / mL) and then directly extracted by steam distillation.

[0063] Test Example 1

[0064] Take 1g of the mango flower extract prepared in Example 1 and extract it by vortexing with 5mL of dichloromethane for 10min. Take the supernatant for GC / MS analysis to analyze the aroma components of mango flowers. The GC / MS total ion chromatogram is shown below. Figure 1 As shown in the figure, its aroma chemical components were further identified. The normalized peak area results of the aroma components are shown in Table 1, and the aroma characteristics of the main chemical components are shown in Table 2.

[0065] Table 1

[0066]

[0067]

[0068]

[0069] pass Figure 1The data in Table 1 show that the mango flower extract prepared by this invention contains abundant olefins, alcohols, aldehydes, esters and alkanes. Among the olefins, isoterpinene (36.402%), α-pinene (6.177%) and caryophyllene (6.852%) have the highest contents, all of which are commonly used raw materials for preparing fragrances and flavors. Isopyrene can synergistically interact with other compounds to produce fruity, floral, and woody aromas, making it a very popular flavoring ingredient. α-Pinene is a major component of turpentine and many plant essential oils, possessing a pine-like aroma. Caryophyllene has spicy, woody, citrus, camphor, and mild clove aromas, and can be used as a flavoring agent, while also possessing antitussive and expectorant properties. Among aldehydes and alcohols, phenylacetaldehyde (6.495%), nonanal (1.707%), phenethyl alcohol (3.587%), linalool (1.709%), and linalool oxide (1.532%) are present in relatively high amounts. These components are common compounds in tobacco flavorings and can impart fruity and sweet aromas to cigarettes. Among them, phenylacetaldehyde fruit compounds have a prominent fruity sweet aroma and a high aroma intensity value, and are often used as a top note ingredient in cigarette flavoring.

[0070] Table 2

[0071]

[0072]

[0073] As can be seen from the aroma characteristics of the main chemical components in the mango flower extract in Table 2, the boiling points of these aroma components are all no higher than 303℃, which is compatible with the aroma of tobacco and suitable for flavoring tobacco. Products with a woody aroma can be prepared.

[0074] Test Example 2

[0075] The mango flower extracts prepared in Examples 1-6 and Comparative Examples 1-4 were diluted with 75wt% ethanol aqueous solution (volume ratio of ethanol to mango flower extract 1:100), and then sprayed evenly onto the tobacco shreds at a rate of 5% of the tobacco shreds. The mixtures were then rolled into cigarettes according to the process standards. The control group was sprayed with an equal amount of 75wt% ethanol aqueous solution. Sensory evaluation and scoring of the cigarettes were conducted according to the "Sensory Evaluation Method for Chinese-style Cigarette Style" (YC / T 497-2014). Ten people participated in the evaluation, all of whom held sensory evaluation qualification certificates and had extensive experience in cigarette sensory evaluation. The results are shown in Tables 3-1 (Aroma Style) and 3-2 (Smoke Characteristics). Further analysis of the aroma style characteristics of the Example 1 group and the control group was conducted. Figure 2 ) and flue gas characteristics ( Figure 3 ) to conduct an evaluation.

[0076] Table 3-1

[0077]

[0078] Table 3-2

[0079] Example 1 8.6 8.8 8.6 8.7 8.5 7.9 Example 2 8.5 8.7 8.4 8.5 8.4 7.8 Example 3 8.5 8.6 8.5 8.4 8.3 7.9 Example 4 8.2 8.3 8.2 8.4 8.1 7.8 Example 5 8.3 8.4 8.0 8.3 8.2 7.8 Example 6 8.1 8.3 8.1 8.2 8.0 7.8 Comparative Example 1 7.8 7.9 7.6 7.8 7.8 7.6 Comparative Example 2 7.7 7.7 7.5 7.6 7.7 7.6 Comparative Example 3 7.8 7.7 7.7 7.4 7.9 7.5 Comparative Example 4 7.5 7.5 7.3 7.2 7.5 7.4 control group 7.1 7.3 7.1 7.1 7.3 7.2

[0080] The data in Tables 3-1 and 3-2 show that:

[0081] (1) As can be seen from Examples 1 to 3, the mango flower extract prepared by the method of the present invention has a prominent fruity and woody aroma. When applied to cigarettes, it can not only enhance the aroma but also soften the smoke, reduce impurities, reduce irritation, and improve smoking comfort.

[0082] (2) A comparison between Example 1 and Examples 4-6 shows that when the ratio of pectinase, fig protease, and β-glucanase in Examples 4-6 is not within the preferred range of this invention, the enzymatic hydrolysis effect on mango flower raw materials is worse than that in Example 1, and the quality of the prepared mango flower extract is not as good as that in Example 1. (3) A comparison between Example 1 and Comparative Examples 1-4 shows that when any one of the three enzymes, pectinase, fig protease, and β-glucanase, is missing in Comparative Examples 1-3, the aroma and mellow smoke effect of the prepared mango flower extract are both lower than those in Example 1. It can be seen that this invention, through the synergistic effect of the three enzymes, pectinase, fig protease, and β-glucanase, effectively promotes the enzymatic hydrolysis and separation of mango flower plant cell walls, and prepares a mango flower extract product with high aroma characteristics.

[0083] In Comparative Example 4, when only steam distillation extraction was performed without compound enzyme-assisted extraction, the aroma and mellow smoke of the mango flower extract were significantly reduced compared to Example 1. This shows that pre-extracting the mango flower raw material with compound enzymes before steam distillation can greatly improve the extraction effect of the mango flower raw material and prepare a mango flower extract with high aroma characteristics.

[0084] In summary, this invention employs a specific combination of complex enzymes to assist in the extraction of mango blossoms via steam distillation. The process is simple, convenient, and does not introduce organic solvents, making it non-toxic, harmless, and environmentally friendly. The resulting mango blossom extract possesses a prominent fruity and woody aroma. When applied to cigarettes, it not only enhances the aroma but also softens the smoke and reduces irritation.

[0085] The applicant declares that the technical solution of this invention is illustrated by the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the products of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0086] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0087] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. The application of a mango flower extract in the preparation of cigarettes, characterized in that, The mango flower extract is prepared using the following method, the preparation method comprising: Mango flower raw material is mixed with a compound enzyme for enzymatic hydrolysis, and the enzymatic hydrolysis solution is extracted by steam distillation to collect the volatile oil, thereby obtaining the mango flower extract. The mango flower raw material is mango flower powder that has been crushed and sieved. The composite enzyme is a combination of pectinase, fig protease and β-glucanase; the mass ratio of pectinase, fig protease and β-glucanase is (1-5):(1-4):(2-8); The amount of the compound enzyme added is 0.2-0.5‰ of the mass of the mango flower raw material; The pH of the enzymatic hydrolysis is 4-6; the enzymatic hydrolysis is performed by water bath heating at a temperature of 40-55℃; and the enzymatic hydrolysis time is 2-5 hours.

2. The application according to claim 1, characterized in that, The sieve used in the sieving process has a mesh size of not less than 30 mesh.

3. The application according to claim 1, characterized in that, Before enzymatic hydrolysis, the mango flower raw material is mixed with water at a solid-liquid ratio of 1:(5-20) g / mL.

4. The application according to claim 1, characterized in that, The pressure for steam distillation extraction is 0.1-0.3 MPa.

5. The application according to claim 1, characterized in that, The temperature of the cooling water extracted by steam distillation is 10-20℃.

6. The application according to claim 1, characterized in that, The steam distillation extraction time is 1-5 hours.

7. The application according to claim 1, characterized in that, The collected volatile oil is then filtered and concentrated.

8. The application according to claim 7, characterized in that, The concentration method includes freeze concentration.

9. The application according to claim 7, characterized in that, The concentration is defined as concentrating the water content to no more than 5%.

10. The application according to claim 1, characterized in that, The amount of mango flower extract added is 0.5%-5% of the weight of the tobacco shreds.

11. A mango flower extract, characterized in that, The mango flower extract is prepared by the method for preparing mango flower extract as described in any one of claims 1-10.

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