Carotenoid chemical degradation compound tobacco essence as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of tobacco flavors, and particularly relates to a carotenoid chemical degradation compound tobacco flavor as well as a preparation method and application thereof. The carotenoid degradation compound tobacco essence is prepared from the following components in parts by weight: 40 to 70 parts of a beta-carotene degradation product, 30 to 60 parts of a xanthophyll degradation product and 1 to 5 parts of a modifier, the preparation method of the beta-carotene degradation product comprises the following steps: mixing beta-carotene with ethanol, adding hydrogen peroxide and AgNO3, and carrying out oxidative degradation, thereby obtaining the beta-carotene degradation product. The preparation method of the xanthophyll degradation product comprises the following steps: mixing impurity-removed xanthophyll with ethanol, adding hydrogen peroxide and AgNO3, and carrying out oxidative degradation to obtain the xanthophyll degradation product. The cigarette aroma can be supplemented, the aroma quality and the aroma amount are improved, and the smoking quality of cigarette products is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of tobacco flavorings, and particularly relates to a carotenoid chemically degraded compound tobacco flavor, a preparation method thereof, and an application thereof. Background Art

[0002] The issues of smoking and health have attracted much attention from consumers. With the continuous improvement of the consumption level, consumers' requirements and expectations for tobacco are also getting higher and higher, which puts forward higher requirements for the aroma and flavor of cigarettes. Adding flavorings to tobacco is a common way to improve the physical and chemical properties and aroma style of cigarettes. The most ideal flavorings for compensating cigarette flavors should be the key flavor components of tobacco itself. Since they are coordinated with the cigarette aroma, they can greatly enhance the natural aroma of tobacco, showing an obvious aroma-enhancing effect and significantly improving the smoking quality of cigarettes.

[0003] Carotenoids are a general term for a class of important natural pigments, which are commonly present in the yellow, orange, and red pigments of animals and plants, mainly including carotenes and luteins; carotenoids are also one of the most important terpene compounds in tobacco. The flavor substances generated by the degradation of carotenoids during the smoking process of tobacco have relatively elegant aromas and sufficient aroma amounts, and contribute greatly to the quality of tobacco leaves.

[0004] The degradation methods of carotenoids are mainly chemical degradation and biological degradation. Biological degradation is difficult to use in tobacco flavorings because it requires adding external microbial media or enzyme preparations, etc. After degradation, it is difficult to separate the external substances such as the media from the flavor substances obtained by degradation, and it is difficult to produce in large quantities. Chemical degradation is relatively simple in operation and convenient in production. After simple treatment, it can be used in the cigarette flavoring process. Patent CN101486952A discloses a method for preparing tobacco flavor by degrading β-carotene. Using β-carotene as the raw material, ethanol as the dispersant, hydrogen peroxide as the oxidant, and copper sulfate as the catalyst to prepare tobacco flavor. The method selects relatively single raw materials, does not perform pretreatment on the raw materials, and does not remove copper sulfate in the solution after degradation. The degradation products are directly used for cigarette flavoring, and the flavoring effect is relatively poor. Summary of the Invention

[0005] The purpose of the present invention is to provide a carotenoid chemically degraded compound, a preparation method thereof, and an application thereof, so as to overcome the deficiencies of the prior art, provide a carotenoid chemically degraded compound, which can supplement cigarette aroma, improve the quality and amount of aroma, and improve the smoking quality of cigarette products.

[0006] In order to achieve the above purpose, the technical solution of the present invention is as follows:

[0007] In a first aspect, the present invention provides a tobacco flavor containing a carotenoid degradation compound, which is composed of the following components in parts by weight: 40 - 70 parts of β - carotene degradation product, 30 - 60 parts of lutein degradation product, and 1 - 5 parts of modifier;

[0008] The preparation method of the β - carotene degradation product is as follows: after mixing β - carotene with ethanol, hydrogen peroxide and AgNO3 are added for oxidative degradation to obtain it;

[0009] The preparation method of the lutein degradation product is as follows: after mixing the purified lutein with ethanol, hydrogen peroxide and AgNO3 are added for oxidative degradation to obtain it.

[0010] In some other embodiments, it is composed of the following components in parts by weight: 50 - 65 parts of β - carotene degradation product, 35 - 50 parts of lutein degradation product, and 1 - 3 parts of modifier;

[0011] The modifier is at least two of megastigmatrienone, damascenone and propylene glycol;

[0012] Preferably, the modifier is three of megastigmatrienone, damascenone and propylene glycol;

[0013] More preferably, the mass ratio of megastigmatrienone, damascenone and propylene glycol is (0.5 - 1.0):(0.5 - 2.0):(97.0 - 99.0).

[0014] In some other embodiments, in the preparation method of the β - carotene degradation product, the mass ratio of the mixture of β - carotene and ethanol is 1:(100 - 400); the mass ratio of β - carotene, hydrogen peroxide and AgNO3 is 1:(20 - 50):0.2;

[0015] The temperature of the oxidative degradation is 70 - 95°C, and the time is 5 - 9 h;

[0016] Preferably, the mass ratio of the mixture of β - carotene and ethanol is 1:(200 - 300); the mass ratio of β - carotene, hydrogen peroxide and AgNO3 is 1:(20 - 35):0.2;

[0017] The temperature of the oxidative degradation is 70 - 90°C, and the time is 6 - 7 h;

[0018] Or, in the preparation method of the lutein degradation product, the mass ratio of the purified lutein and ethanol in the mixture is 1:(100 - 400); the mass ratio of the purified lutein, hydrogen peroxide and AgNO3 is 1:(10 - 30):0.2;

[0019] The temperature of the oxidative degradation is 65 - 85°C, and the time is 3 - 6 h;

[0020] Preferably, in the method for preparing the lutein degradation product, the mass ratio of the purified lutein to ethanol is 1:(200 - 300); the mass ratio of the purified lutein, hydrogen peroxide and AgNO3 is 1:(15 - 22):0.2;

[0021] The temperature of the oxidative degradation is 70 - 85°C, and the time is 3 - 5 h;

[0022] The method for purifying lutein is obtained by mixing lutein with ethanol, heating while passing air, cooling, centrifuging and filtering, and discarding the filtrate;

[0023] Preferably, in the method for purifying lutein, the mass ratio of lutein to ethanol is 1:(50 - 200), the heating temperature is 65 - 85°C, and the time is 0.5 - 2 h;

[0024] More preferably, in the method for purifying lutein, the mass ratio of lutein to ethanol is 1:(100 - 200), the heating temperature is 65 - 70°C, and the time is 1 - 2 h.

[0025] In some other embodiments, after the oxidative degradation reaction in the method for preparing the β - carotene degradation product or the method for preparing the lutein degradation product, purification treatment is further included; the purification treatment is to cool to room temperature, add KCl and MnO2, shake well, centrifuge and filter, add a K2CO3 solution to adjust the pH in the filtrate, and then add propylene glycol and perform vacuum distillation;

[0026] Preferably, the mass ratio of KCl to MnO2 is (1.2 - 1.5):1; the concentration of K2CO3 is 0.1 - 0.15 mol / L; the pH is 5.0 - 8.0; the addition amount of propylene glycol is 10 - 20 parts;

[0027] Further preferably, the pH is 6.0 - 7.5.

[0028] In the second aspect, the present invention provides a method for preparing a carotenoid degradation compound tobacco flavor described in the first aspect, which is obtained by mixing the β - carotene degradation product, the lutein degradation product and a modifier;

[0029] Preferably, the mass ratio of the β - carotene degradation product, the lutein degradation product and the modifier is (40 - 70):(30 - 60):(1 - 5);

[0030] Further preferably, the mixed mass ratio of the β-carotene degradation product, lutein degradation product and modifier is (50 - 65):(35 - 50):(1 - 3).

[0031] In some other embodiments, the preparation method of the β-carotene degradation product is: after mixing β-carotene with ethanol, hydrogen peroxide and AgNO3 are added for oxidative degradation to obtain it;

[0032] The preparation method of the lutein degradation product is: after mixing the purified lutein with ethanol, hydrogen peroxide and AgNO3 are added for oxidative degradation to obtain it.

[0033] In some other embodiments, in the preparation method of the β-carotene degradation product, the mixed mass ratio of β-carotene to ethanol is 1:(100 - 400); the mass ratio of β-carotene, hydrogen peroxide and AgNO3 is 1:(20 - 50):0.2;

[0034] The temperature of the oxidative degradation is 70 - 95 °C, and the time is 5 - 9 h;

[0035] Preferably, the mixed mass ratio of β-carotene to ethanol is 1:(200 - 300); the mass ratio of β-carotene, hydrogen peroxide and AgNO3 is 1:(20 - 35):0.2;

[0036] The temperature of the oxidative degradation is 70 - 90 °C, and the time is 6 - 7 h;

[0037] Or, in the preparation method of the lutein degradation product, the mixed mass ratio of the purified lutein to ethanol is 1:(100 - 400); the mass ratio of the purified lutein, hydrogen peroxide and AgNO3 is 1:(10 - 30):0.2;

[0038] The temperature of the oxidative degradation is 65 - 85 °C, and the time is 3 - 6 h;

[0039] Preferably, in the preparation method of the lutein degradation product, the mixed mass ratio of the purified lutein to ethanol is 1:(200 - 300); the mass ratio of the purified lutein, hydrogen peroxide and AgNO3 is 1:(15 - 22):0.2;

[0040] The temperature of the oxidative degradation is 70 - 85 °C, and the time is 3 - 5 h;

[0041] The method for purifying lutein is to mix lutein with ethanol, pass air through it, heat it, cool it, centrifuge and filter, and discard the filtrate to obtain it;

[0042] Preferably, in the method for removing impurities from lutein, the mass ratio of lutein to ethanol is 1:(50 - 200), the heating temperature is 65 - 85°C, and the time is 0.5 - 2 h;

[0043] More preferably, in the method for removing impurities from lutein, the mass ratio of lutein to ethanol is 1:(100 - 200), the heating temperature is 65 - 70°C, and the time is 1 - 2 h;

[0044] In the method for preparing the β - carotene degradation product or the method for preparing the lutein degradation product, after the oxidative degradation reaction, purification treatment is further included; the purification treatment is to cool to room temperature, add KCl and MnO₂, shake well, centrifuge and filter, then add a K₂CO₃ solution to adjust the pH, and then add propylene glycol and perform vacuum distillation;

[0045] Preferably, the mass ratio of KCl to MnO₂ is (1.2 - 1.5):1; the concentration of K₂CO₃ is 0.1 - 0.15 mol / L; the pH is 5.0 - 8.0; the addition amount of propylene glycol is 10 - 20 parts;

[0046] Further preferably, the pH is 6.0 - 7.5.

[0047] In some other embodiments, the modifier is at least two of megastigmatrienone, damascenone, and propylene glycol;

[0048] Preferably, the modifier is three of megastigmatrienone, damascenone, and propylene glycol;

[0049] More preferably, the mass ratio of megastigmatrienone, damascenone, and propylene glycol is (0.5 - 1.0):(0.5 - 2.0):(97.0 - 99.0).

[0050] In the third aspect, the present invention provides the application of the carotenoid degradation complex tobacco flavor described in the first aspect in cigarettes.

[0051] In the fourth aspect, the present invention provides a method for flavoring a tobacco flavor of a carotenoid degradation complex tobacco flavor, which is to add the tobacco flavor of the carotenoid degradation complex tobacco flavor described in the first aspect to cut tobacco;

[0052] Preferably, the addition amount of the tobacco flavor of the carotenoid degradation complex tobacco flavor in cigarettes is 0.01 - 0.03 wt%.

[0053] The beneficial effects of the present invention:

[0054] The carotenoid degradation compound provided by the present invention can solve problems such as insufficient aroma and uncoordinated fragrance in tobacco leaves. When added to cut tobacco for smoking, the quality of the aroma in the smoke is improved, the amount of aroma increases, it is coordinated with the natural tobacco fragrance, the fineness and softness are improved, it can significantly improve the aroma quality of cigarettes, improve the tobacco flavor, and improve the smoking quality of cigarette products. Detailed implementation manners

[0055] Those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. Specific conditions are not indicated in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. Components not indicated by the manufacturer are all conventional products available commercially.

[0056] The present invention provides a tobacco flavor containing a carotenoid degradation compound, which contains the following components in parts by weight: 40 - 70 parts of β-carotene degradation product, 30 - 60 parts of lutein degradation product, and 1 - 5 parts of modifier;

[0057] Among them, the β-carotene degradation product is obtained by the following method: Mix 1 part of β-carotene (purity 98%) with 100 - 400 parts of ethanol by stirring, add 20 - 50 parts of 30% hydrogen peroxide, 0.2 part of AgNO3 as a catalyst, heat to 70 - 95 °C for 5 - 9 h, so that the bright red suspension becomes a light yellow homogeneous solution. After cooling, add KCl with a molar amount 1.2 times that of AgNO3 and 0.2 part of MnO2, shake well, centrifuge and filter, then add an appropriate amount of 0.1 mol / L K2CO3 solution to adjust the pH to 5.0 - 8.0, add 10 parts of propylene glycol, and then distill under reduced pressure to distill out all the alcohol and water, which is the β-carotene degradation product.

[0058] The lutein degradation product is obtained by the following method: The first step is refining and impurity removal. Mix 1 part of lutein (purity 90%) with 50 - 200 parts of alcohol, pass air and heat to 60 - 85 °C for 0.5 - 2 h, then cool, centrifuge and filter, and discard the filtrate; The second step is oxidative degradation. Add the solid matter filtered out in the first step to 100 - 400 parts of alcohol, add 10 - 30 parts of 30% hydrogen peroxide, 0.2 part of AgNO3 as a catalyst, heat to 65 - 85 °C, and heat for 3 - 6 h, so that the orange suspension becomes a light yellow homogeneous solution. After cooling, add KCl with a molar amount 1.2 times that of AgNO3 and 0.2 part of MnO2, shake well, centrifuge and filter, then add an appropriate amount of 0.1 mol / L K2CO3 solution to adjust the pH to 5.0 - 8.0, add 10 parts of propylene glycol, and then distill under reduced pressure to distill out all the alcohol and water, which is the lutein degradation product.

[0059] Among them, the mixing ratio of the modifiers is damascenone: damascone: propylene glycol by weight ratio of (0.5 - 1.0):(0.5 - 2.0):(97.0 - 99.0).

[0060] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0061] Example 1

[0062] A tobacco flavor containing a carotenoid degradation compound is composed of the following components in parts by weight: 60 parts of β-carotene degradation product, 37 parts of lutein degradation product, and 3 parts of modifier.

[0063] Among them, the preparation conditions of the β-carotene degradation product are as follows: the weight ratio of β-carotene to ethanol and hydrogen peroxide is 1:200:25, the heating temperature is 80 °C, the time is 6 h, and the pH value is adjusted to 6.5.

[0064] Among them, the preparation conditions of the lutein degradation product are as follows: in the first step, the weight ratio of lutein to ethanol is 1:100, the heating temperature is 65 °C, and the air inlet time is 1 h; in the second step, the weight ratio of ethanol and hydrogen peroxide to lutein is 200:18:1, the heating temperature is 75 °C, the time is 4 h, and the pH value is adjusted to 6.5.

[0065] Among them, the mixing ratio of the modifiers is damascenone: damascone: propylene glycol by weight ratio of 0.5:1.0:98.5.

[0066] The test conditions of GC / MS are as follows:

[0067] Chromatographic column: RTX-5ms fused silica capillary column (30 m × 0.25 mm × 0.25 μm), inlet temperature: 210 °C; carrier gas: helium; injection volume: 1.0 μL; split ratio: 5:1; column flow rate: 0.7 mL / min, programmed temperature rise: column temperature 50 °C, hold for 4 min, temperature rise rate 2 °C / min, to 150 °C hold for 1 min; temperature rise rate 5 °C / min, to 180 °C hold for 5 min; temperature rise rate 10 °C / min, to 280 °C hold for 30 min.

[0068] MS interface temperature: 220 °C; EI ionization energy: 70 eV; ion source temperature: 200 °C; solvent delay: 2.8 min; scanning ion mass range: 35 - 550 amu.

[0069] Using the above GC / MS test method to perform GC / MS analysis on the β-carotene degradation product in the embodiment of the present invention, the corresponding analysis results of the β-carotene degradation product are shown in Table 1.

[0070] Table 1 Analysis Results of β-Carotene Degradation Products

[0071]

[0072]

[0073] Among the 2,2,6-trimethylcyclohexenone, isophorone oxide, and farnesyl acetone in Table 1, they can improve the aroma quality and increase the sweet taste; acetoin, o-methylacetophenone, citronellene, and β-cyclocitral can increase the aroma amount and improve the softness; 2,3-epoxy-β-ionone can improve the aroma quality and enhance the volatilization; dihydroactinidiolide can improve the fineness and softness and enrich the tobacco aroma; ethyl palmitate can enhance the tobacco aroma and make the smoke smooth and long-lasting.

[0074] Using the above GC / MS test method for the GC / MS analysis of the lutein degradation products in the examples, the corresponding analysis results of the lutein degradation products are shown in Table 2.

[0075] Table 2 Analysis Results of Lutein Degradation Products

[0076]

[0077] Among the dimethoxybutanone, o-methylacetophenone, and dimethoxybutanone in Table 2, they can increase the aroma amount and improve the softness; 2,7-dimethyl-3,5-octadiene can enrich the tobacco aroma and increase the aroma amount; 2,2,6-trimethylcyclohexenone, isophorone, and ketoisophorone can improve the aroma quality and increase the sweet taste; β-ionone can improve the aroma quality and enhance the volatilization; dihydroactinidiolide can improve the fineness and softness and enrich the tobacco aroma.

[0078] Example 2

[0079] A tobacco flavor containing a carotenoid degradation compound is composed of the following components in parts by weight:

[0080] 50 parts of β-carotene degradation products, 48 parts of lutein degradation products, and 2 parts of modifiers.

[0081] Among them, the preparation conditions of the β-carotene degradation products are as follows: the weight ratio of β-carotene, ethanol, and hydrogen peroxide is 1:250:35, the heating temperature is 85 °C, the time is 7 h, and the pH value is adjusted to 6.0.

[0082] Among them, the preparation conditions of the lutein degradation products are as follows: in the first step, the weight ratio of lutein to ethanol is 1:100, the heating temperature is 65 °C, and the time for introducing air is 1.5 h; in the second step, the weight ratio of ethanol, hydrogen peroxide, and lutein is 250:20:1, the heating temperature is 80 °C, the time is 4.5 h, and the pH value is adjusted to 6.0.

[0083] Among them, the mixing ratio of the modifiers is damascones: damascenone: propylene glycol with a weight ratio of 0.5:1.5:98.0.

[0084] Example 3

[0085] A tobacco flavor containing a carotenoid degradation compound is composed of the following components in parts by weight:

[0086] The degradation product of β-carotene is 55 parts, the degradation product of lutein is 43 parts, and the modifier is 2 parts.

[0087] Among them, the preparation conditions of the β-carotene degradation product are as follows: the weight ratio of β-carotene to ethanol and hydrogen peroxide is 1:250:30, the heating temperature is 85 °C, the time is 6 h, and the pH value is adjusted to 7.0.

[0088] Among them, the preparation conditions of the lutein degradation product are as follows: in the first step, the weight ratio of lutein to ethanol is 1:150, the heating temperature is 70 °C, and the air inlet time is 2 h; in the second step, the weight ratio of ethanol and hydrogen peroxide to lutein is 250:15:1, the heating temperature is 75 °C, the time is 3.5 h, and the pH value is adjusted to 7.0.

[0089] Among them, the mixing ratio of the modifiers is damascones: damascenone: propylene glycol with a weight ratio of 1.0:1.0:98.0.

[0090] Example 4

[0091] A tobacco flavor containing a carotenoid degradation compound is composed of the following components in parts by weight:

[0092] The degradation product of β-carotene is 58 parts, the degradation product of lutein is 49 parts, and the modifier is 3 parts.

[0093] Among them, the preparation conditions of the β-carotene degradation product are as follows: the weight ratio of β-carotene to ethanol and hydrogen peroxide is 1:220:28, the heating temperature is 83 °C, the time is 6.5 h, and the pH value is adjusted to 7.5.

[0094] Among them, the preparation conditions of the lutein degradation product are as follows: in the first step, the weight ratio of lutein to ethanol is 1:150, the heating temperature is 70 °C, and the air inlet time is 1.5 h; in the second step, the weight ratio of ethanol and hydrogen peroxide to lutein is 250:18:1, the heating temperature is 80 °C, the time is 4 h, and the pH value is adjusted to 7.5.

[0095] Among them, the mixing ratio of the modifiers is damascones: damascenone: propylene glycol with a weight ratio of 1.0:1.5:97.5.

[0096] Comparative Example 1

[0097] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the β-carotene degradation product is 98 parts, the modifier is 2 parts, and the lutein degradation product is not added. Other preparation steps are the same as those in Example 1.

[0098] Comparative Example 2

[0099] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the lutein degradation product is 98 parts, the modifier is 2 parts, and the β-carotene degradation product is not added. Other preparation steps are the same as those in Example 1.

[0100] Comparative Example 3

[0101] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the β-carotene degradation product is 60 parts, the lutein degradation product is 40 parts, and the modifier is not added. Other preparation steps are the same as those in Example 1.

[0102] Comparative Example 4

[0103] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the pH value is not adjusted during the preparation processes of both the β-carotene degradation product and the lutein degradation product. Other preparation steps are the same as those in Example 1.

[0104] Comparative Example 5

[0105] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the first-step refining and impurity removal process of the lutein degradation product is cancelled. Other preparation steps are the same as those in Example 1.

[0106] Comparative Example 6

[0107] This comparative example provides a tobacco flavor containing a carotenoid degradation complex. The difference from Example 1 is that the β-carotene degradation product and the lutein degradation product are not purified, that is, they are directly mixed with the modifier after the β-carotene degradation reaction or the lutein degradation reaction ends. Other preparation steps are the same as those in Example 1.

[0108] The flavors prepared in Examples 1-4 and Comparative Examples 1-6 were applied to blank cut tobacco at a ratio of 0.03%. As a control example, 0.03% propylene glycol was applied to the control sample. After the flavored cut tobacco and the control cut tobacco were rolled into cigarettes, the control example was numbered S0, Examples 1-4 were numbered S1-S4 respectively, and Comparative Examples 1-6 were labeled D1-D6 respectively. The samples were equilibrated in a thermo-hygrostat for 48 hours, and 10 professional cigarette sensory evaluation personnel evaluated the above cigarette samples respectively. In the present invention, the sensory evaluation method referred to YC / T 497-2014 "Sensory Evaluation Method for Chinese Style Cigarettes". 1 point represents the worst and 9 points represents the best. The results are shown in Table 3:

[0109] Table 3 Sensory Evaluation Results of Carotenoid Degradation Compound

[0110]

[0111] According to the above sensory evaluation results, it can be seen that after the carotenoid degradation compound provided in Examples 1-4 of the present invention is applied to the cut tobacco and rolled into cigarettes, all indicators are improved compared with the blank cigarettes, especially in terms of the quality of the aroma, the amount of aroma, and the coordination index. The sensory evaluation personnel unanimously felt that after adding the carotenoid degradation compound provided in Examples 1-4 of the present invention, the quality and amount of the aroma of the cigarettes were both improved, the natural aroma of the tobacco was sufficient, the cigarette aroma was more coordinated, the smoke was volatilized and delicate, which has important practical value for improving the smoking quality of cigarette products.

[0112] For the cigarettes added with the compound of Example 1, compared with the cigarettes added with Comparative Examples 1-5, the indicators such as the quality of the aroma, the amount of aroma, coordination, and volatilization have been improved to varying degrees. Among them, compared with Example S1, there are certain gaps in the indicators of the quality of the aroma, the amount of aroma, and coordination in D1 and D2, which indicates that the quality and amount of the aroma of the degradation products of single raw materials are lower than those of the compound, the aroma is relatively single, and the coordination is slightly lacking; the indicators of D3 are slightly worse than those of S1, which indicates that the modification section can further improve the quality and amount of the aroma of the degradation products; the quality and amount of the aroma of D4 are lower than those of S1, and the fineness and softness are relatively close. After analysis, it shows that part of the ethanol is oxidized to acetic acid during the degradation process by hydrogen peroxide, and the acidic substances will cause the reduction of the quality and amount of the aroma; all indicators of D5 are significantly lower than those of S1, which may be due to the relatively low purity of lutein, and the impurities therein affect the quality of the degradation products; the quality of the aroma, the amount of aroma, and coordination of D6 are significantly lower than those of S1, and there is a slight miscellaneous smell in the aroma during smoking, which may be caused by the interference of the added silver ions on the aroma.

[0113] In short, the addition and compounding of the above degradation products and modification sections endow tobacco products with relatively rich tobacco natural aroma, improve the aroma flavor quality of tobacco, enhance the aroma coordination of tobacco, and at the same time can improve the fineness and softness of the smoke, and enhance the overall aroma quality of tobacco.

[0114] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, various modifications and variations can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A tobacco flavor containing a carotenoid degradation compound, characterized in that, It consists of the following components in parts by weight: 40 - 70 parts of β - carotene degradation product, 30 - 60 parts of lutein degradation product, and 1 - 5 parts of modifier; The preparation method of the β - carotene degradation product is: after mixing β - carotene with ethanol, add hydrogen peroxide and AgNO3 for oxidative degradation to obtain; The preparation method of the lutein degradation product is: after mixing the purified lutein with ethanol, add hydrogen peroxide and AgNO3 for oxidative degradation to obtain.

2. The carotenoid degradation compound tobacco flavor according to claim 1, characterized in that It consists of the following components in parts by weight: 50 - 65 parts of β - carotene degradation product, 35 - 50 parts of lutein degradation product, and 1 - 3 parts of modifier; The modifier is at least two of megastigmatrienone, damascenone, and propylene glycol; Preferably, the modifier is three of megastigmatrienone, damascenone, and propylene glycol; More preferably, the mass ratio of megastigmatrienone, damascenone, and propylene glycol is (0.5 - 1.0):(0.5 - 2.0):(97.0 - 99.0).

3. The carotenoid degradation compound tobacco flavor according to claim 1, characterized in that, In the preparation method of the β - carotene degradation product, the mass ratio of β - carotene to ethanol in the mixture is 1:(100 - 400); the mass ratio of β - carotene, hydrogen peroxide, and AgNO3 is 1:(20 - 50):0.2; the temperature of oxidative degradation is 70 - 95 °C, and the time is 5 - 9 h; Preferably, the mass ratio of β - carotene to ethanol in the mixture is 1:(200 - 300); the mass ratio of β - carotene, hydrogen peroxide, and AgNO3 is 1:(20 - 35):0.2; the temperature of oxidative degradation is 70 - 90 °C, and the time is 6 - 7 h; the purity of β - carotene is less than 98%; the volume fraction of hydrogen peroxide is 30 - 35%; Or, in the preparation method of the lutein degradation product, the mass ratio of the purified lutein to ethanol in the mixture is 1:(100 - 400); the mass ratio of the purified lutein, hydrogen peroxide, and AgNO3 is 1:(10 - 30):0.2; the temperature of oxidative degradation is 65 - 85 °C, and the time is 3 - 6 h; Preferably, in the preparation method of the lutein degradation product, the mass ratio of the purified lutein to ethanol in the mixture is 1:(200 - 300); the mass ratio of the purified lutein, hydrogen peroxide, and AgNO3 is 1:(15 - 22):0.2; the temperature of oxidative degradation is 70 - 85 °C, and the time is 3 - 5 h; The purification method of lutein is to mix lutein with ethanol, pass in air, heat, cool, centrifuge, and filter, and discard the filtrate to obtain; the purity of lutein is less than 95%; the volume fraction of hydrogen peroxide is 30 - 35%; Preferably, in the purification method of lutein, the mass ratio of lutein to ethanol in the mixture is 1:(50 - 200), the heating temperature is 65 - 85 °C, and the time is 0.5 - 2 h; Further preferably, in the method for removing impurities of lutein, the mass ratio of lutein to ethanol in the mixture is 1:(100 - 200), the heating temperature is 65 - 70 °C, and the time is 1 - 2 h.

4. The carotenoid degradation compound tobacco flavor according to claim 1, characterized in that In the method for preparing the β-carotene degradation product or the method for preparing the lutein degradation product, after the oxidative degradation reaction is completed, purification treatment is further included; the purification treatment is to cool to room temperature, add KCl and MnO2, shake well, centrifuge and filter, then add K2CO3 solution to adjust the pH in the filtrate, and add propylene glycol followed by distillation under reduced pressure; Preferably, the mass ratio of KCl to MnO2 is (1.2 - 1.5):1; the concentration of K2CO3 is 0.1 - 0.15 mol / L; the pH is 5.0 - 8.0; the addition amount of propylene glycol is 10 - 20 parts; Further preferably, the pH is 6.0 - 7.

5.

5. A method for preparing a tobacco flavor containing a carotenoid degradation compound mixture according to any one of claims 1-4, characterized in that, Mix the β-carotene degradation product, the lutein degradation product and the modifier to obtain; Preferably, the mass ratio of the β-carotene degradation product, the lutein degradation product and the modifier in the mixture is (40 - 70):(30 - 60):(1 - 5); Further preferably, the mass ratio of the β-carotene degradation product, the lutein degradation product and the modifier in the mixture is (50 - 65):(35 - 50):(1 - 3).

6. A preparation method of a carotenoid degradation compound tobacco flavor as claimed in claim 5, characterized in that, The method for preparing the β-carotene degradation product is: after mixing β-carotene with ethanol, add hydrogen peroxide and AgNO3 for oxidative degradation to obtain; The method for preparing the lutein degradation product is: after mixing the impurity-removed lutein with ethanol, add hydrogen peroxide and AgNO3 for oxidative degradation to obtain.

7. A preparation method of a tobacco flavor containing a carotenoid degradation compound as described in claim 5, characterized in that, In the method for preparing the β-carotene degradation product, the mass ratio of β-carotene to ethanol in the mixture is 1:(100 - 400); the mass ratio of β-carotene, hydrogen peroxide and AgNO3 is 1:(20 - 50):0.2; The temperature of the oxidative degradation is 70 - 95 °C, and the time is 5 - 9 h; Preferably, the mass ratio of β-carotene to ethanol in the mixture is 1:(200 - 300); the mass ratio of β-carotene, hydrogen peroxide and AgNO3 is 1:(20 - 35):0.2; the temperature of the oxidative degradation is 70 - 90 °C, and the time is 6 - 7 h; the purity of β-carotene is less than 98%; the volume fraction of hydrogen peroxide is 30 - 35%; Or, in the method for preparing the lutein degradation product, the mass ratio of the impurity-removed lutein to ethanol in the mixture is 1:(100 - 400); the mass ratio of the impurity-removed lutein, hydrogen peroxide and AgNO3 is 1:(10 - 30):0.2; the temperature of the oxidative degradation is 65 - 85 °C, and the time is 3 - 6 h; the purity of lutein is less than 95%; the volume fraction of hydrogen peroxide is 30 - 35%; Preferably, in the method for preparing the lutein degradation product, the mass ratio of the lutein after impurity removal to ethanol is 1:(200 - 300); the mass ratio of the lutein after impurity removal, hydrogen peroxide and AgNO3 is 1:(15 - 22):0.2; The temperature of the oxidative degradation is 70 - 85 °C, and the time is 3 - 5 h; The method for removing impurities of lutein is prepared by mixing lutein with ethanol, passing air through, heating, cooling, centrifuging and filtering, and discarding the filtrate; Preferably, in the method for removing impurities of lutein, the mass ratio of lutein to ethanol in the mixture is 1:(50 - 200), the heating temperature is 65 - 85 °C, and the time is 0.5 - 2 h; More preferably, in the method for removing impurities of lutein, the mass ratio of lutein to ethanol in the mixture is 1:(100 - 200), the heating temperature is 65 - 70 °C, and the time is 1 - 2 h; In the method for preparing the β - carotene degradation product or the method for preparing the lutein degradation product, after the oxidative degradation reaction is completed, purification treatment is further included; the purification treatment is to cool to room temperature, add KCl and MnO2, shake well, centrifuge and filter, then add a K2CO3 solution to adjust the pH in the filtrate, and then add propylene glycol and perform vacuum distillation; Preferably, the mass ratio of KCl to MnO2 is (1.2 - 1.5):1; the concentration of K2CO3 is 0.1 - 0.15 mol / L; the pH is 5.0 - 8.0; the addition amount of propylene glycol is 10 - 20 parts; Further preferably, the pH is 6.0 - 7.

5.

8. A method for preparing a carotenoid degradation compound cigarette flavor as claimed in claim 5, characterized in that, The modifier is at least two of megastigmatrienone, damascenone and propylene glycol; Preferably, the modifier is three of megastigmatrienone, damascenone and propylene glycol; More preferably, the mass ratio of megastigmatrienone, damascenone and propylene glycol is (0.5 - 1.0):(0.5 - 2.0):(97.0 - 99.0).

9. Application of the carotenoid degradation compound tobacco flavor according to any one of claims 1 - 4 in cigarettes.

10. A method for flavoring a tobacco flavor with a carotenoid degradation compound mixture, characterized in that, Adding the carotenoid degradation compound tobacco flavor according to any one of claims 1 - 4 to cut tobacco; Preferably, the addition amount of the carotenoid degradation compound tobacco flavor in cigarettes is 0.01 - 0.03 wt%.

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