A method for extracting tobacco flavoring components, products and applications thereof

Abstract

The present application relates to a kind of tobacco aroma component extraction method and its product and application, the extraction method includes: tobacco raw material is mixed with composite solvent, ultrasonic-microwave assisted enzymolysis is carried out, after enzymolysis, it is stationary, tobacco aroma component is obtained by separation, purification;The composite solvent includes the combination of water, propylene glycol, flavor modifier, pH regulator.This application creatively provides a kind of tobacco aroma component extraction method, the method uses specific composite solvent, by the synergistic effect of each component, it has good permeability, broad-spectrum solubility and weak acidity, it is suitable for under mild conditions to the complex aroma components in tobacco for efficient, broad-spectrum, faithful extraction.At the same time the extraction method of the present application combines ultrasonic-microwave with enzymolysis method, can significantly improve the total yield of tobacco aroma substance, aims at preserving the natural balance of tobacco original flavor, the obtained extract can significantly improve the aroma quality of tobacco product.

Description

Technical Field

[0001] This invention belongs to the field of cigarette manufacturing technology, and relates to a method for extracting tobacco aroma components, its products, and applications. Background Technology

[0002] The unique aroma of tobacco is a core element determining the quality of cigarettes. These aromas primarily originate from the complex volatile and bound aroma components within the tobacco plant. To improve and enhance the sensory quality of cigarettes, the industry often uses external flavorings or extracts and processes from tobacco raw materials to enrich and optimize their aroma substances. However, traditional techniques for extracting and applying aroma components still have many limitations.

[0003] In terms of extraction, conventional solvent extraction methods are often time-consuming and inefficient, and prolonged high-temperature treatment can easily lead to the loss and deterioration of heat-sensitive aroma components. While single-physical-field-assisted extraction techniques such as ultrasound or microwaves can enhance mass transfer to some extent, they do not completely destroy cell structures, especially for key bound aroma precursors in the form of glycosides, resulting in limited release. Therefore, how to efficiently, gently, and directionally release the potential aromas in tobacco remains a technical bottleneck for improving the quality of extracts.

[0004] In terms of application, both traditional combustion cigarettes and new heated cigarettes impose strict requirements on the use of tobacco aroma extracts. For traditional cigarettes, the extracts must withstand the test of high-temperature combustion. The key to their application is ensuring a high transfer rate in the mainstream smoke while maintaining their aroma characteristics and harmonizing with the natural aroma of tobacco. For heated cigarettes, the low-temperature heating mechanism requires that the aroma components volatilize effectively at lower temperatures to form a rich and full-bodied aerosol aroma, while avoiding the generation of off-flavors caused by incomplete pyrolysis.

[0005] In summary, developing a comprehensive technical method that can safely, broadly, authentically, and efficiently extract multiple aroma components from tobacco in a single operation under mild conditions, and stably and synergistically apply them to different types of cigarette products, thereby significantly improving the sensory quality of cigarettes, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the purpose of this invention is to provide a method for extracting tobacco aroma components, as well as the product and application thereof.

[0007] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for extracting aroma components from tobacco, the extraction method comprising: Tobacco raw materials are mixed with a compound solvent and subjected to ultrasonic-microwave assisted enzymatic hydrolysis. After enzymatic hydrolysis, the mixture is allowed to stand, and the tobacco aroma components are separated and purified. The compound solvent includes a combination of water, propylene glycol, flavor modifiers, and pH adjusters.

[0008] This invention creatively provides a method for extracting aroma components from tobacco. This method uses a specific combination of composite solvents. Through the synergistic effect of the components, the solvent possesses excellent permeability, broad-spectrum solubility, and a weakly acidic environment, making it particularly suitable for the efficient and authentic extraction of complex aroma components from tobacco under mild conditions. Furthermore, this invention combines ultrasound-microwave extraction with enzymatic hydrolysis, followed by thorough stirring and static extraction, which significantly improves the total yield of aroma substances in tobacco, aiming to preserve the natural balance of tobacco's inherent aroma. The resulting extract significantly improves the aroma quality of tobacco products.

[0009] Preferably, the flavor modifier includes any one or a combination of at least two of glucose, fructose, and trehalose.

[0010] Preferably, the flavor modifier is a combination of glucose and trehalose.

[0011] During subsequent processing, glucose can undergo the Maillard reaction to generate base aromas such as caramel and roasted notes. Trehalose can stabilize heat-sensitive aroma components during heat treatment and retain a fresh fragrance. The simultaneous addition of the two can have a synergistic effect, giving the final extract both a rich natural freshness and a mellow, sweet base aroma, resulting in a more complete flavor profile.

[0012] Preferably, the mass ratio of glucose to trehalose is 1:(1-6) (e.g., 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, etc.).

[0013] Preferably, the pH adjuster comprises any one or a combination of at least two of malic acid, citric acid, tartaric acid, phosphoric acid, lactic acid, and ascorbic acid.

[0014] Preferably, the pH adjuster is a combination of citric acid, malic acid, and tartaric acid.

[0015] Combining citric acid, malic acid, and tartaric acid can better stabilize pH, adjust flavor, and improve quality compared to using a single acid, making it a better choice for those seeking superior flavor and process stability.

[0016] Preferably, the mass ratio of citric acid, malic acid, and tartaric acid is 1:(0.1-0.5):(0.05-0.3) (wherein, the specific value of 0.1-0.5 can be 0.1, 0.2, 0.3, 0.4, 0.5, etc.; the specific value of 0.05-0.3 can be 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, etc.).

[0017] Preferably, the mass ratio of water, propylene glycol, flavor modifier, and pH adjuster in the composite solvent is (75-90):(1-15):(1-8):(0.1-2) (wherein, the specific values ​​of 75-90 can be 75, 77, 80, 82, 85, 87, 90, etc.; the specific values ​​of 1-15 can be 1, 3, 5, 7, 9, 11, 13, 15, etc.; the specific values ​​of 1-8 can be 1, 2, 3, 4, 5, 6, 7, 8, etc.; and the specific values ​​of 0.1-2 can be 0.1, 0.5, 1, 1.5, 2, etc.).

[0018] Preferably, the ratio of tobacco raw material to compound solvent is 1:(10-20) g / mL (e.g., 1:10 g / mL, 1:12 g / mL, 1:14 g / mL, 1:16 g / mL, 1:18 g / mL, 1:20 g / mL, etc.).

[0019] Preferably, the pH of the mixed system is adjusted to 4.5-5.5 (e.g., 4.5, 4.7, 4.9, 5.0, 5.1, 5.3, 5.5, etc.).

[0020] Preferably, the temperature of the ultrasound-microwave assisted enzymatic hydrolysis is 40-55℃ (e.g., 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, etc.), and the time is 10-30 min (e.g., 10 min, 12 min, 15 min, 17 min, 20 min, 22 min, 25 min, 27 min, 30 min, etc.).

[0021] Preferably, the power of the ultrasound is 100-300 W (e.g., 100 W, 150 W, 200 W, 250 W, 300 W, etc.).

[0022] Preferably, the power of the microwave is 100-400 W (e.g., 100 W, 150 W, 200 W, 250 W, 300 W, 350 W, 400 W, etc.).

[0023] Preferably, in the ultrasound-microwave combined treatment-assisted enzymatic hydrolysis, the enzymes used include any one or a combination of at least two of cellulase, hemicellulase, pectinase, and β-glucosidase.

[0024] Preferably, in the ultrasound-microwave assisted enzymatic hydrolysis, a complex enzyme of β-glucosidase, pectinase, and cellulase is used in a mass ratio of 1:(0.2-0.5):(0.1-0.3) (wherein, the specific values ​​of 0.2-0.5 can be selected from 0.2, 0.3, 0.4, 0.5, etc.; and the specific values ​​of 0.1-0.3 can be selected from 0.1, 0.2, 0.3, etc.).

[0025] Preferably, the compound enzyme accounts for 0.1‰-10‰ of the mass of the tobacco raw material (for example, it can be 0.1‰, 0.5‰, 1‰, 2‰, 4‰, 6‰, 8‰, 10‰, etc.).

[0026] Preferably, after the enzymatic hydrolysis is completed, the step further includes inactivating the enzyme at 80-90℃ (e.g., 80℃, 82℃, 84℃, 86℃, 88℃, 90℃, etc.).

[0027] Preferably, the settling temperature is 45-65℃ (e.g., 45℃, 50℃, 55℃, 60℃, 65℃, etc.), and the time is 20-60 min (e.g., 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min, etc.).

[0028] Secondly, the present invention provides a tobacco aroma component obtained by the extraction method described in the first aspect.

[0029] Thirdly, the present invention provides the application of tobacco aroma components obtained by the extraction method described in the first aspect in the preparation of tobacco products.

[0030] Compared with the prior art, the present invention has the following beneficial effects: This invention creatively provides a method for extracting aroma components from tobacco. This method uses a specific combination of composite solvents. Through the synergistic effect of the components, the solvent possesses excellent permeability, broad-spectrum solubility, and a weakly acidic environment, making it particularly suitable for the efficient and authentic extraction of complex aroma components from tobacco under mild conditions. Furthermore, this invention combines ultrasonic-microwave extraction with enzymatic hydrolysis, followed by static extraction, which significantly improves the total yield of aroma substances in tobacco. The resulting extract significantly improves the aroma quality of tobacco products. Detailed Implementation

[0031] 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.

[0032] Example 1 This embodiment provides a tobacco aroma component, prepared by the following method: (1) Preparation of compound solvent: Mix water, propylene glycol, flavor modifier and pH modifier in a mass ratio of 80:2.5:2:1.5, wherein the flavor modifier is a combination of glucose and trehalose in a mass ratio of 1:3, and the pH modifier is a combination of citric acid, malic acid and tartaric acid in a mass ratio of 1:0.3:0.2; The tobacco raw material was pulverized and mixed with a compound solvent at a material-to-liquid ratio of 1:12 g / mL. After mixing, the pH of the system was adjusted to 5.0, and then ultrasonic-microwave assisted enzymatic hydrolysis was performed at 45℃ for 20 min. The ultrasonic power was 300 W and the microwave power was 250 W. Enzymatic hydrolysis was performed using a compound enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:0.3:0.2, with the compound enzyme accounting for 0.3% of the mass of the tobacco raw material. (2) After the enzymatic hydrolysis, the temperature was raised to 85℃ to inactivate the enzyme, and then the mixture was allowed to stand at 45℃ for 50 min. The clear liquid was filtered and purified by HPD-100 macroporous adsorption resin. The liquid was eluted with a gradient of 20%, 50% and 80% ethanol by volume fraction. 80% of the eluent was collected and the contents were rotary evaporated under reduced pressure at 45℃ and -0.09 MPa until the contents became viscous to obtain the tobacco aroma components.

[0033] Example 2 This embodiment provides a tobacco aroma component, prepared by the following method: (1) Preparation of compound solvent: water, propylene glycol, flavor modifier and pH modifier are mixed in a mass ratio of 85:2.5:1.5:1.5, wherein the flavor modifier is a combination of glucose and trehalose in a mass ratio of 1:2, and the pH modifier is a combination of citric acid, malic acid and tartaric acid in a mass ratio of 1:0.2:0.3. The tobacco raw material was pulverized and mixed with a compound solvent at a material-to-liquid ratio of 1:10 g / mL. After mixing, the pH of the system was adjusted to 5.0, and then ultrasonic-microwave assisted enzymatic hydrolysis was performed at 50℃ for 30 min. The ultrasonic power was 250 W and the microwave power was 250 W. Enzymatic hydrolysis was performed using a compound enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:0.2:0.3, with the compound enzyme accounting for 0.25% of the mass of the tobacco raw material. (2) After the enzymatic hydrolysis, the temperature was raised to 85℃ to inactivate the enzyme, and then the mixture was allowed to stand at 50℃ for 40 min. The clear liquid was filtered and purified by HPD-100 macroporous adsorption resin. The liquid was eluted with a gradient of 20%, 50% and 80% ethanol by volume fraction. 80% of the eluent was collected and the contents were rotary evaporated under reduced pressure at 45℃ and -0.09 MPa until the contents became viscous to obtain the tobacco aroma components.

[0034] Example 3 This embodiment provides a tobacco aroma component, prepared by the following method: (1) Preparation of compound solvent: water, propylene glycol, flavor modifier and pH modifier are mixed in a mass ratio of 80:2:2:1.3, wherein the flavor modifier is a combination of glucose and trehalose in a mass ratio of 1:1.5, and the pH modifier is a combination of citric acid, malic acid and tartaric acid in a mass ratio of 1:0.1:0.2; The tobacco raw materials were pulverized and mixed with a compound solvent at a material-to-liquid ratio of 1:14 g / mL. After mixing, the pH of the system was adjusted to 5.0, and then ultrasonic-microwave assisted enzymatic hydrolysis was performed at 45℃ for 25 min. The ultrasonic power was 200 W and the microwave power was 300 W. Enzymatic hydrolysis was performed using a compound enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:0.2:0.1, with the compound enzyme accounting for 0.4% of the mass of the tobacco raw materials. (2) After the enzymatic hydrolysis, the temperature was raised to 85℃ to inactivate the enzyme, and then the mixture was allowed to stand at 55℃ for 60 min. The clear liquid was filtered and purified by HPD-100 macroporous adsorption resin. The liquid was eluted with a gradient of 20%, 50% and 80% ethanol by volume fraction. 80% of the eluent was collected and the contents were rotary evaporated under reduced pressure at 45℃ and -0.09 MPa until the contents became viscous to obtain the tobacco aroma components.

[0035] Example 4 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that trehalose is not added, and the reduced mass of trehalose is allocated entirely to glucose, while other conditions remain unchanged.

[0036] Example 5 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that glucose is not added, and the reduced mass of glucose is allocated entirely to trehalose, while other conditions remain unchanged.

[0037] Example 6 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that citric acid is not added, and the reduced mass of citric acid is proportionally allocated to malic acid and tartaric acid, while other conditions remain unchanged.

[0038] Example 7 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that malic acid is not added, and the reduced mass of malic acid is proportionally allocated to citric acid and tartaric acid, while other conditions remain unchanged.

[0039] Example 8 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that tartaric acid is not added, and the reduced mass of tartaric acid is proportionally allocated to citric acid and malic acid, while other conditions remain unchanged.

[0040] Example 9 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that β-glucosidase is not added, and the reduced mass of β-glucosidase is proportionally allocated to pectinase and cellulase, while other conditions remain unchanged.

[0041] Example 10 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that pectinase is not added, and the reduced mass of pectinase is proportionally allocated to β-glucosidase and cellulase, while other conditions remain unchanged.

[0042] Example 11 This embodiment provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that cellulase is not added, and the reduced mass of cellulase is proportionally allocated to β-glucosidase and pectinase, while other conditions remain unchanged.

[0043] Comparative Example 1 This comparative example provides a tobacco aroma component, prepared by the following method: (1) Preparation of compound solvent: Mix water, propylene glycol, flavor modifier and pH modifier in a mass ratio of 80:2.5:2:1.5, wherein the flavor modifier is a combination of glucose and trehalose in a mass ratio of 1:3, and the pH modifier is a combination of citric acid, malic acid and tartaric acid in a mass ratio of 1:0.3:0.2; The tobacco raw material was pulverized and mixed with a compound solvent at a material-to-liquid ratio of 1:10 g / mL. After mixing, the pH of the system was adjusted to 5.0, and then enzymatic hydrolysis was carried out at 50℃ for 50 min. The enzymatic hydrolysis was carried out using a compound enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:0.3:0.2, with the compound enzyme accounting for 0.45% of the mass of the tobacco raw material. (2) After the enzymatic hydrolysis, the temperature was raised to 85℃ to inactivate the enzyme, and then the mixture was allowed to stand at 45℃ for 50 min. The clear liquid was filtered and purified by HPD-100 macroporous adsorption resin. The liquid was eluted with a gradient of 20%, 50% and 80% ethanol by volume fraction. 80% of the eluent was collected and the contents were rotary evaporated under reduced pressure at 45℃ and -0.09 MPa until the contents became viscous to obtain the tobacco aroma components.

[0044] Comparative Example 2 This comparative example provides a tobacco aroma component, prepared by the following method: (1) Preparation of compound solvent: Mix water, propylene glycol, flavor modifier and pH modifier in a mass ratio of 80:2.5:2:1.5, wherein the flavor modifier is a combination of glucose and trehalose in a mass ratio of 1:3, and the pH modifier is a combination of citric acid, malic acid and tartaric acid in a mass ratio of 1:0.3:0.2; The tobacco raw material was pulverized and mixed with a compound solvent at a material-to-liquid ratio of 1:10 g / mL. After mixing, the pH of the system was adjusted to 5.0, and then ultrasonic-microwave assisted enzymatic hydrolysis was performed at 50℃ for 30 min. The ultrasonic power was 300 W and the microwave power was 300 W. Enzymatic hydrolysis was performed using a compound enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:0.3:0.2, with the compound enzyme accounting for 0.4% of the mass of the tobacco raw material. (2) After the enzymatic hydrolysis is completed, the temperature is raised to 85°C to inactivate the enzyme. The clear liquid is filtered and purified by HPD-100 macroporous adsorption resin. The liquid is eluted with a gradient of 20%, 50% and 80% ethanol by volume fraction. 80% of the eluent is collected and the contents are rotary evaporated under reduced pressure at 45°C and -0.09 MPa until the contents become viscous to obtain the tobacco aroma components.

[0045] Comparative Example 3 This comparative example provides a tobacco aroma component. The preparation method differs from that of Example 1 only in that no flavor modifier is added. Instead, the reduced mass of the flavor modifier is proportionally allocated to propylene glycol and pH adjuster, while the total mass of the composite solvent remains unchanged, and all other conditions remain the same.

[0046] Comparative Example 4 This comparative example provides a tobacco aroma component. The preparation method differs from Example 1 only in that a pH adjuster is not added, and the reduced mass of the pH adjuster is proportionally allocated to propylene glycol and flavor modifier. The total mass of the composite solvent remains unchanged, and all other conditions remain the same.

[0047] Comparative Example 5 This comparative example provides a tobacco aroma component. The preparation method differs from Example 1 only in that propylene glycol is not added, and the reduced mass of propylene glycol is proportionally allocated to the pH adjuster and flavor adjuster. The total mass of the composite solvent remains unchanged, and all other conditions remain the same.

[0048] Application Example 1 This application example provides a cigarette, the preparation method of which is as follows: The tobacco aroma component obtained in Example 1 was diluted with a 45% ethanol aqueous solution at a mass ratio of 1:3, and then evenly sprayed onto the surface of tobacco shreds. The mass of the tobacco aroma component accounted for 1% of the mass of the tobacco shreds. After drying, the cigarette was obtained.

[0049] Application Example 2-11 Application Examples 2-11 each provide a cigarette. The only difference between the preparation method and Application Example 1 is that the tobacco aroma components obtained in Example 1 are replaced in equal amounts with the tobacco aroma components obtained in Examples 2-11, while all other conditions remain unchanged.

[0050] Compare and contrast examples 1-5 Comparative Application Examples 1-5 each provide a cigarette. The only difference between the preparation method and Application Example 1 is that the tobacco aroma components obtained in Example 1 are replaced in equal amounts with the tobacco aroma components obtained in Comparative Examples 1-5, while all other conditions remain unchanged.

[0051] Test Example 1 In this test, cigarettes obtained from Application Examples 1-11 and Comparative Application Examples 1-5 were used as sample cigarettes, and cigarettes without added tobacco aroma components were used as control cigarettes. All cigarettes were sealed and stored for at least 48 hours at a temperature of (22±1)℃ and a relative humidity of 60%±2%. The smoke characteristics and aroma features of the sample and control cigarettes were sensory evaluated according to the methods in YC / T 497-2014 "Sensory Evaluation Method for Chinese-style Cigarettes". The results are shown in Tables 1-2. According to the data results in Tables 1 and 2, cigarettes containing tobacco aroma components obtained using the specific extraction method of this invention not only have better aroma and fruity flavors, but also have superior smoke characteristics, resulting in a comprehensive improvement in sensory evaluation.

[0052] By comparing Application Example 1 and Application Examples 4-8, it can be seen that the synergy of flavor modifiers and pH modifiers can further enhance the aroma and smoke characteristics of cigarettes. If one of them is missing, the sensory evaluation of the cigarettes will decline.

[0053] By comparing Application Example 1 and Application Examples 9-11, it can be seen that the addition of compound enzymes in the extraction method has an important impact on the final effect of cigarettes. If the compound enzymes are not used, the aroma and flavor of the cigarettes will be reduced.

[0054] Comparing Application Example 1 and Comparative Application Examples 1-2 reveals that ultrasonic-microwave treatment and static extraction are both crucial in the extraction method. The absence of any one of these treatments leads to a significant decline in the aroma, flavor, and smoke characteristics of the cigarettes. Comparing Application Example 1 and Comparative Application Examples 3-5 demonstrates the excellent synergistic effect among propylene glycol, flavor modifiers, and pH adjusters; the absence of any one of these factors results in a significant decrease in the sensory evaluation of the cigarettes.

[0055] 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.

[0056] 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.

[0057] 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. A method for extracting aroma components from tobacco, characterized in that, The extraction method includes: Tobacco raw materials are mixed with a compound solvent and subjected to ultrasonic-microwave-assisted enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the mixture is allowed to stand, and the aroma components of tobacco are separated and purified. The composite solvent comprises a combination of water, propylene glycol, flavor modifiers, and pH adjusters.

2. The extraction method according to claim 1, characterized in that, The flavor modifier includes any one or a combination of at least two of glucose, fructose, and trehalose; Preferably, the flavor modifier is a combination of glucose and trehalose; Preferably, the mass ratio of glucose to trehalose is 1:(1-6).

3. The extraction method according to claim 1 or 2, characterized in that, The pH adjuster includes any one or a combination of at least two of malic acid, citric acid, tartaric acid, phosphoric acid, lactic acid, and ascorbic acid; Preferably, the pH adjuster is a combination of citric acid, malic acid, and tartaric acid; Preferably, the mass ratio of citric acid, malic acid and tartaric acid is 1:(0.1-0.5):(0.05-0.3).

4. The extraction method according to any one of claims 1-3, characterized in that, The mass ratio of water, propylene glycol, flavor modifier, and pH modifier in the composite solvent is (75-90):(1-15):(1-8):(0.1-2).

5. The extraction method according to any one of claims 1-4, characterized in that, The ratio of tobacco raw material to compound solvent is 1:(10-20)g / mL; Preferably, the pH of the system is adjusted to 4.5-5.5 after mixing.

6. The extraction method according to any one of claims 1-5, characterized in that, The temperature for the ultrasound-microwave assisted enzymatic hydrolysis is 40-55℃, and the time is 10-30 min. Preferably, the power of the ultrasound is 100-300 W; Preferably, the power of the microwave is 100-400 W.

7. The extraction method according to any one of claims 1-6, characterized in that, In the ultrasound-microwave combined treatment-assisted enzymatic hydrolysis, the enzymes used include any one or a combination of at least two of cellulase, hemicellulase, pectinase, and β-glucosidase. Preferably, in the ultrasound-microwave assisted enzymatic hydrolysis, a complex enzyme consisting of β-glucosidase, pectinase, and cellulase in a mass ratio of 1:(0.2-0.5):(0.1-0.3) is used for enzymatic hydrolysis. Preferably, the compound enzyme accounts for 0.1‰-10‰ of the mass of the tobacco raw material.

8. The extraction method according to any one of claims 1-7, characterized in that, The enzymatic hydrolysis process also includes a step of inactivating the enzyme at 80-90℃. Preferably, the settling temperature is 45-65℃ and the settling time is 20-60 min.

9. A tobacco aroma component obtained by the extraction method according to any one of claims 1-8.

10. The use of the tobacco aroma components obtained by the extraction method according to any one of claims 1-8 in the preparation of tobacco products.

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