34 results about "N nitrosamines" patented technology

The invention relates to a cigarette additive which can reduce coke tar. Wherein, it uses inorganic salt and polyvinyl alcohol or organic carboxyl acid to be complex into sol system, then to be low-temperature burnt to combine harm reducer. The invention can reduce formonitrile, carbon monoxide, and amine nitrite.

The invention discloses a cigarette filter tip adsorbing material and a preparation method thereof. The adsorbing material has a porous structure and is processed by pickling shaddock skin inner layer, drying, crushing and granulating. The adsorbing material can effectively filter out tar, nitrosamine, benzopyrene and other hazardous substances generated during cigarette burning, thereby well protecting smoker health, has no off-flavor or off-odor when cigarette smoke gas passes, can also improve smoking mouthfeel and cigarette grade, has good processability and is favorable to manufacture of the cigarette filter tip adopting the material.

The invention relates to a biology preparation for reducing nitrosamine content in tobacco, and the manufacturing method and application, which belongs to biology technology field. The fungus Pseudomonas aeruginosa KenLXP30 product in the invention is preserved in normal microbe centre of china microbe preservation management committee in Jul 28 2003, the preserving number is CCTCC NO.0985. The invention picks out a fungus KenLXP30 in large amount of tobacco inner bacteria which can eliminates the amino nitrous acid content in tobacco, produces the biology preparation which can reduce the hard of tobacco. The preparation can reduce the amino nitrous acid content in white rib tobacco prominently, and it has good application value in tobacco industry.

The present invention relates to toxin reducing and body building cigarette and its production process. The material for the cigarette includes 15 kinds of Chinese medicinal materials epimedium, madder root, date, etc. and 7 kinds of Western medicine materials zinc sulfate, zinc oxide, etc. The cigarette is produce through a scientific process and each cigarette has tar content as low as less than 10 mg, nicotine content as low as less than 1 mg, nitrosamine and benzopyrene content lowered by 70 % and free radical content lowered by 60 %. It has the functions of antibiosis, diminishing inflammation, clearing away heat, eliminating phlegm, refreshment, etc.

The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. functions. AOB can be commonly used in oil-containing food, meat product, fishery product, expanded food etc. food systems.

The invention discloses a method for reducing TSNAs in tobacco leaves of a cigar by utilizing strains. The method comprises the steps of: harvesting fresh tobacco leaves which are proper in maturity;drying the harvested fresh tobacco leaves in an air-drying shelter step by step, and in the drying process, inoculating in twice by bacterial solution with an OD600 value of 1, which is prepared fromat least one of strains 05-101, J45 and J54; and fermenting the air-dried tobacco leaves by adopting centralization stacking, and in the fermenting process, inoculating in twice by the bacterial solution with the OD600 value of 1, which is prepared from at least one of strains 05-101, J45 and J54 so as to obtain low-TSNAs cigar tobacco leaves. According to the invention, three strains capable of obviously reducing specific TSNAs in the cigar are selected, the single or mixed strains are fermented to prepare the bacterial solution and the bacterial solution is applied to the cigar air-drying and fermenting process, and temperature and humidity control in the air-drying and fermenting process is combined, so that high-efficiency directional degradation on the specific TSNAs in the cigar is implemented; and the method is good in stress resistance and simple and convenient to operate and has high popularization and application value.

The invention belongs to the field of pet foods and especially relates to pet edible pea pods and a preparation method thereof. Peas have high medicinal and nutritional values and are rich in the vitamin C and enzymes being capable for decomposing nitrosamine in body, thereby decomposing the nitrosamine, and also contain abscisic acid, gibberellins and phytohemagglutinin and the like substances, which have anti-bacterial and anti-inflammation effect and metabolism improving function. The Peas also contains abundant dietary fibers that can prevent constipation of pets and has a function of relaxing bowels. Fish skin contains abundant proteins and various micro-elements, wherein the proteins mainly are high-molecular collagen and mucopolysaccharides. Chicken meat is delicious and is easy to digest. In the invention, the pea pod product is prepared from the peas, the fish skin and the chicken meat. The pea pod product has novel and attractive appearance and is more attractive to pet dogs, thereby improving appetite. The peas, the fish skin and the chicken meat are organically combined, thereby improving the nutritional value of the pea pod pet food.

The invention discloses a cigarette filter rod containing alginate fiber and a preparation method thereof. A core material of the cigarette filter rod is of the alginate fiber in the diameter of 0.5-4mm. The preparation method of the alginate fiber filter rod comprises the following steps: spinning the alginate fiber to single yarn through a traditional spinning process, and doubling to prepare an alginate fiber bundle; and drawing the alginate fiber bundle onto a forming machine through a drawing positioning device during the production process of the filter rod, adding to the central position of a filter tip through a filter tip forming device and further preparing the center line filter rod. The filter rod disclosed by the invention can effectively reduce harmful substances and components in smoke gas under the situation of keeping the release amount of tar oil and nicotine in the smoke gas of a cigarette unchanged basically, the removal rate of phenol can achieve about 39%, and the removal rate of nitrite amine can be about 28%. Simultaneously, on the premise of not changing the smoking style of the cigarette, the smoking quality of the cigarette can be improved by adding the alginate fiber into the filter rod.

The invention discloses a natural color retention material of soy sauce stewed duck products. The natural color retention material is obtained through performing extraction and filtration on a color retention powder material of soy sauce stewed duck products and water in an ultrasonic wave extraction machine, wherein the color retention powder material of soy sauce stewed duck products comprises safflowers, exocarpium citri rubrum, roses, cape jasmine flowers, Chinese wolfberry fruits, licorice roots, turmeric, fructus piperis longi, oregano, brassica juncea seeds, rhizoma polygonati, common sterculia seed, pungent litse fruits, citronella, cumin and calamus. The invention further discloses a preparation method of the natural color retention material of soy sauce stewed duck products and duck products made from the natural color retention material. The natural color retention material of soy sauce stewed duck products disclosed by the invention contains functional components of the safflowers and the like, pigment can gradually permeate into the soy sauce stewed duck products in the marinating process, and the soy sauce stewed duck products show comprehensive color of natural pigment. During marinating treatment, carbohydrate substances and amino acid substances in surface-layer duck meat generate a Maillard reaction, so that favorable soy sauce color of the soy sauce stewed duck products can be achieved, and the color is natural and not easy to change. Sodium nitrite is not used as a color former, so that nitrosamine carcinogens are not easy to produce.

The invention relates to a method for determining n-nitrosamines peculiar to magnetic graphene and tobacco and a sample pretreatment method. The sample pretreatment method includes the steps of addingmagnetic graphene to sample extraction buffer for extraction; eluting target analytes absorbed to the magnetic graphene; collecting eluant which is a to-be-determined solution. With the method, specific adsorption of the target analytes is realized by the aid of multiple interactions of pi-pi, dewatering and the like which can occur between n-nitrosamines peculiar to magnetic graphene and tobacco, and removal of interferences from complex matrix and enrichment of the target analytes are realized; the determination result shows that no interfering substances affect the quantification of the target analytes, the treatment method of the sample extract has good purification capability for actual samples, and purification efficiency is improved.

Methods of fermenting a tobacco material and methods of modifying the total bacterial content of a tobacco material are provided herein. One example method includes treating a tobacco material with superheated steam in a pressurized vessel to provide a steam-treated tobacco material having a reduced total bacteria content and fermenting the steam-treated tobacco material in the presence of one or more microorganisms to provide a fermented tobacco material. In some embodiments, the methods provided herein can provide a fermented tobacco material having a tobacco-specific nitrosamine content that is reduced relative to a fermented tobacco material that has not been subjected to the disclosed method steps and/or a modified flavor or aroma profile relative to a fermented tobacco material that has not been subjected to the disclosed method steps.

The disclosure provides a method for improving the storage stability of a moist smokeless tobacco product configured for oral use, for example, a moist snuff tobacco product. The moist smokeless tobacco product includes a tobacco formulation containing a tobacco material. The method includes mixing the tobacco material with one or more antioxidants and one or more preservatives to form the tobacco formulation. The disclosure also provides a moist smokeless tobacco product incorporating a tobacco material and one or more antioxidants and one or more preservatives. Such moist smokeless tobacco products exhibit improved storage stability with respect to one or more characteristics such as nitrite, tobacco specific nitrosamine, organic acid, pH, and moisture content.

The present invention provides a method for determining N-nitrosamines compounds in a meat product by adopting GPC-GC/MS/MS. The method comprises the following steps of: (1) ultrasonic extraction; (2) GPC purification; (3) online concentration; (4) GC/MS/MS detection; and (5) qualitative and quantitative analysis. Pre-processing of samples is performed through the online concentration, and a gas chromatography-tandem mass spectrum is detected, the operation is convenient and rapid, the efficient processing of the samples in batch can be achieved, and moreover, the sensitivity is high, and the important meaning for the checkout of the trace constituent is provided.

The invention discloses a vanilla flavor sausage and a preparation method thereof. The vanilla flavor sausage is prepared from the following raw materials in parts by weight: 100-200 parts of vanillaflavor solutions, 3-4 parts of fructus anisi stellate, 40-60 parts of lean pork, 10-20 parts of fat pork, 2-3 parts of ethyl alcohol, 2-4 parts of white sugar, 10-20 parts of soy sauce, 10-20 parts ofradix puerariae powders, 20-30 parts of casings for sausages, 8-12 parts of fresh ginger, 8-12 parts of garlic and 4-6 parts of table salt. The vanilla flavor sausage meets the health requirements ofmodern people for the sausage, enriches different flavors of the sausage, increases a vanilla flavor on the basis of the sausage and has a special flavor, and the pursuit of the vanilla flavor sausage by a consumer is met. According to the vanilla flavor sausage, an adding amount of flavoring agents and coloring agents is lowered, no nitrite is added, the supply of nitrosation agents in nitrosation reaction is prevented, and the generation of nitrosamines is reduced. Meanwhile, the vanilla flavor sausage has the characteristics of a long expiration date, convenience in storage and transportation and a high nutrient value. The preparation method disclosed by the invention is high in operability and can be subjected to mass production by machines.