CN101845363B - Method for preparing flavoring essence by using crystallization method - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000002425 crystallisation Methods 0.000 title claims abstract description 13
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000010992 reflux Methods 0.000 claims description 10
- 238000002386 leaching Methods 0.000 claims description 8
- 238000001953 recrystallisation Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 claims description 6
- HCPOCMMGKBZWSJ-UHFFFAOYSA-N ethyl 3-hydrazinyl-3-oxopropanoate Chemical compound CCOC(=O)CC(=O)NN HCPOCMMGKBZWSJ-UHFFFAOYSA-N 0.000 claims description 6
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Chemical class CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 39
- 235000019504 cigarettes Nutrition 0.000 abstract description 24
- 150000001875 compounds Chemical class 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 241000208125 Nicotiana Species 0.000 abstract description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003960 organic solvent Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000011343 solid material Substances 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000003054 catalyst Substances 0.000 abstract 1
- 238000010828 elution Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 32
- 235000013305 food Nutrition 0.000 description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 9
- 239000007789 gas Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 7
- 239000003546 flue gas Substances 0.000 description 7
- 239000000779 smoke Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 229960002429 proline Drugs 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- GRWZHXKQBITJKP-UHFFFAOYSA-N dithionous acid Chemical compound OS(=O)S(O)=O GRWZHXKQBITJKP-UHFFFAOYSA-N 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960001701 chloroform Drugs 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRSXLGNVWSONIS-UHFFFAOYSA-N benzenesulfonic acid Chemical compound OS(=O)(=O)C1=CC=CC=C1 SRSXLGNVWSONIS-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 201000011529 cardiovascular cancer Diseases 0.000 description 1
- 238000006757 chemical reactions by type Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- DJEHXEMURTVAOE-UHFFFAOYSA-M potassium bisulfite Chemical compound [K+].OS([O-])=O DJEHXEMURTVAOE-UHFFFAOYSA-M 0.000 description 1
- 235000010259 potassium hydrogen sulphite Nutrition 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of novel response tobacco or edible flavoring essence, in particular to a method for preparing the flavoring essence by using a crystallization method. The method leads amino acid material to have Maillard reaction with saccharide material, and is characterized by carrying out the Maillard reaction in organic solvent, taking acid compound as catalyst to react, reducing the temperature after the reaction, crystallizing to separate the solid material under 15 DEG C, and after filtration, collecting the solid material to be used as the flavoring essence. The invention utilizes the crystallization method to prepare the Maillard reaction flavoring essence and has simple technology, the product does not need repeated column elution, and the yield reaches more than 60%, so the production cost is greatly reduced. The flavoring essence prepared by the invention has rich fragrance, comfortable taste, offensive taste covering and long time of fragrance in cigarettes, and has the effect of obviously improving the cigarette quality.
Description
Technical field
The present invention relates to the preparation method of a kind of novel reaction class cigarette use or food flavour spices, specifically a kind of method of preparing flavoring essence by using crystallization method.
Background technology
Mailland reaction (Maillard reaction) is the study hotspot in the fields such as food chemistry, Food technology, trophology, flavor chemistry in recent decades always, because mailland reaction is the main source of the various local flavors of processed food color and luster and strong fragrance.For example utilize mailland reaction can obtain food spice and the essence of egg perfume, milk, meat perfume (or spice).In addition, mailland reaction also has important impact to Nutritive value of food, both may because the digestibility that has consumed the nutritive ingredient in food or reduced food reduces Nutritive value of food, also may generate antioxidant in the course of processing and increased its nutritive value.Mechanism to mailland reaction is carried out deep research, be conducive in the process of Food storage and processing, control food color and luster, fragrance variation or its reaction is carried out towards being conducive to the direction that color and luster, fragrance generate, reduce the loss of nutritive value, increase the accumulation of beneficial products, thereby improve the quality of food.
The separation of New Characteristics intermediate and end product and evaluation in the mailland reaction process further disclose the mechanism of mailland reaction; How to control reaction conditions in the production of reaction fragrance matter and make the influence factor that generates more characteristic chicken flavor composition and flavouring stability in reaction; The dynamic process of the formation of research mailland reaction toffee element, carcinogenic heterocyclic nitrogen is processed for food-processing effective reference mark is provided; The mailland reaction product on the pathological research of chronic diabetes, cardiovascular disorder and cancer etc. with and be the main focus of research when present mailland reaction on the impact of food safety etc.
Mailland reaction is the reaction of a complexity, its product is varied, since it is found that its intermediate---after Armagh Du Li compound, people just attempt ining all sorts of ways obtaining this compound, because this compound cannot be avoided generating a series of not conceivable materials in reaction of higher order, this compound is a kind of precursor body of important fragrance matter simultaneously, and is of many uses in cigarette and food.Along with the enhancing of people to food safety and health care consciousness, find that this compounds can effectively reduce various free radicals in cigarette and food, make this material personal value also greatly improve.Japanese Patent 9239/71 has been introduced respectively 1-deoxidation-1-L-proline(Pro)-D-Fructose as the fragrance-enhancing tobacco agent.Adding can increase cigarette perfume (or spice), reduces the tobacco pungency, covers assorted gas, improves jealous effect in cigarette.
It is generally repeatedly to cross post wash-out and productive rate generally in 1% left and right that the preparation of 1-deoxidation according to the literature-1-L-proline(Pro)-D-Fructose and 1-deoxidation-these class midbody compounds such as 1-L-L-Ala-D-Fructose separates, need in this course a large amount of poisonous eluents, the most frequently used a kind of as trichloromethane, also need a large amount of hydrochloric acid, sodium hydroxide activation pillar, its process is complicated, cost is high, and environmental influence is larger, and productive rate is low.Therefore, provide a kind of productive rate high, the preparation method of the essence and flavoring agent that cost is low is very important.
Summary of the invention
Purpose of the present invention is exactly the defective for prior art, and a kind of method of preparing flavoring essence by using crystallization method is provided, and the method production technique is simple, and cost is low, and productive rate improves greatly.
Technical scheme of the present invention is achieved in that it is that amino acid material and glucide are carried out mailland reaction, it is characterized in that: mailland reaction is in organic solvent, react as catalyzer with acidic cpd, reacted rear cooling, at crystallization solids below 15 ℃, collect solids after filtering and be essence and flavoring agent.Described organic solvent is one or more in acetone, sherwood oil, methyl alcohol, glycerine, trichloromethane, benzene.Particular methanol is as solvent.Described acidic cpd is one or more in hydrochloric acid, acetic acid, citric acid, propanedioic acid, p-sulfonic acid base Phenylsulfonic acid.Preferred propanedioic acid is as catalyzer.
The present invention's technical scheme preferably is: when carrying out mailland reaction, added sulphite or hydrosulphite in reaction system.Described sulphite or hydrosulphite are S-WAT, sodium bisulfite, potassium sulfite or Potassium hydrogen sulfite.
The mailland reaction intermediate---the solubleness of Armagh Du Li compound in water is very big, and it is less to the solubleness in weak solvent at some polar phase, and under the condition of these solvents heating various reducing sugars and amino acid whose solubleness larger, utilize this characteristics, therefore select polar phase to weak solvent or mixed solvent.The characteristics of mailland reaction are very easily to carry out to reaction of higher order under alkaline condition simultaneously, generate the senior Maillard reaction products of product complexity.It is also conceivable that the material that adds some can stop plum rad reaction of higher order, as sulphite, hydrosulphite.
Because reaction is carried out under heating condition, therefore must control temperature and reflux is installed.
Change the various place of production, the kind of amino acid material and kind and amount and the proportionings of adding glucide of containing, amount and the kind of change solvent, thus obtain tobacco aromatics using wide in variety, to satisfy the production of cigarettes needs.
Above-mentioned all compounds are added in reactor, stir into uniform reaction system.Open the water coolant of reflux, be heated to 40~70 ℃, it adds thermal recovery heat transfer oil electric heating or steam heating.
In order to make the reaction system thermally equivalent, in heating, must stir, stir and use the adjustable speed agitator, its rotating speed should be between 100~1000 rev/mins.
Make the temperature of reaction reach predetermined temperature by heating.And different, general control is at 40~70 ℃ according to different reaction systems for its temperature of reaction, and reaction is carried out under normal pressure.Reaction times, and different, general control was at 1-5 hour according to different reaction systems.
After reaction finishes, reaction product is put into storage tank, the solids of refrigeration crystallization filter product-cigarette of the present invention with or food spices.
The present invention prepares the mailland reaction essence and flavoring agent with crystallization process, and its technique is simple, and product does not need repeatedly to cross the post wash-out, and productive rate reaches more than 60%, greatly reduces production cost.The essence and flavoring agent that the present invention makes has fragrance abundant in cigarette, and comfortable taste is covered assorted gas, and fragrance remaining time is long, obviously improves the effect of the quality of cigarette.
Embodiment
Further illustrate content of the present invention below in conjunction with example, but these implement not limit protection scope of the present invention.
Embodiment 1
Take 50 gram glucose, 5 gram L-Ala are put into three-necked flask, add 100 gram methyl alcohol, 20 gram glycerine, add again acetic acid 3 grams as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, with glass rod scrape flask walls place 10 ℃ lower 12 hours, find to have a large amount of Precipitations, crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 67%.Products obtained therefrom is slightly yellow, very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Embodiment 2
Take 50 gram glucose, 5 gram proline(Pro) are put into three-necked flask, add 100 gram methyl alcohol, then add propanedioic acid 2 grams as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity are 200 rev/mins, then stop heating, place 15 ℃ lower 12 hours, discovery has a large amount of Precipitations, and crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 55%.Products obtained therefrom is white slightly, and is very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, slightly stimulate, significantly improve cigarette quality.
Embodiment 3
Take 50 gram glucose, 7 gram α-amino-isovaleric acids are put into three-necked flask, add 100 gram methyl alcohol, then add propanedioic acid 2 grams as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity are 200 rev/mins, then stop heating, place 0 ℃ lower 12 hours, discovery has mass crystallization to separate out, and crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 60%.Products obtained therefrom is white slightly, and is very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Embodiment 4
Take 50 gram glucose, 7 gram α-amino-isovaleric acids are put into three-necked flask, add the sherwood oil of 60~90 ℃ of 80 grams, 20 gram glycerine, add again phenmethyl sulfonic acid 2 grams as catalyzer, connect reflux condensing tube, be heated to 60 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, places 10 ℃ lower 12 hours, discovery has mass crystallization to separate out, crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 54%.Products obtained therefrom is white slightly, and is very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Embodiment 5
Take 50 gram ribose, 3 gram α-amino-isovaleric acids, 5 gram proline(Pro) and put into three-necked flask, add 80 gram methyl alcohol, 20 gram glycerine, add again each 1 gram of phenmethyl sulfonic acid and propanedioic acid as catalyzer, connect reflux condensing tube, be heated to 60 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, places 5 ℃ lower 12 hours, discovery has mass crystallization to separate out, crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 48%.Products obtained therefrom is white slightly, and is very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Embodiment 6
Take 50 gram glucose, 5 gram Methionins are put into three-necked flask, add 100 gram acetone, 20 gram glycerine and 2 gram S-WATs, add again 3 gram acetic acid and 1 gram citric acid as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, with glass rod scrape flask walls place 0 ℃ lower 12 hours, find to have a large amount of Precipitations, crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 67%.Products obtained therefrom is slightly yellow, very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Embodiment 7
Take 50 gram glucose, 5 gram Gelucystines are put into three-necked flask, add 100 gram acetone, 20 gram glycerine and 1 gram sodium bisulfite, add again 3 gram acetic acid and 1 gram hydrochloric acid as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, with glass rod scrape flask walls place 0 ℃ lower 12 hours, find to have a large amount of Precipitations, crossing leaching solid recrystallization gained solid is product of the present invention, and productive rate reaches 67%.Products obtained therefrom is slightly yellow, very easily water-soluble.This product is joined in blank cigarette with 0.5 ‰ amount smoke panel test, find that this product can significantly increase flue gas concentration, increase aroma quality, cover assorted gas, significantly improve cigarette quality.
Claims (1)
1. the method for a preparing flavoring essence by using crystallization method, it is that 50 gram glucose, 7 gram α-amino-isovaleric acids are put into three-necked flask, adds 100 gram methyl alcohol, then adds propanedioic acid 2 grams as catalyzer, connect reflux condensing tube, be heated to 65 ℃ with oil bath, constant temperature 4 hours, stirring velocity is 200 rev/mins, then stop heating, place 0 ℃ lower 12 hours, cross leaching solid recrystallization, the gained solid is product of the present invention.
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CN103349356B (en) * | 2013-06-19 | 2016-10-05 | 河南中烟工业有限责任公司 | Cigarette flavouring humectant 1-L-leucine-1-deoxidation-D-Fructose and preparation method thereof |
CN106520368B (en) * | 2016-11-18 | 2019-11-08 | 湖北中烟工业有限责任公司 | A kind of application of formula for preparing Amadori reaction flavor and preparation method thereof and the fragrance |
US20230024978A1 (en) * | 2019-12-17 | 2023-01-26 | Givaudan Sa | Taste modifying ingredients |
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Non-Patent Citations (4)
Title |
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刘梅森 等.美拉德反应在肉类香精中的作用.《中国调味品》.2004,第35页. |
反应型牛肉香精的研制及其香味活性化合物的分析;夏玲君;《中国优秀硕士学位论文全文数据库》;20071024;第7页 * |
夏玲君.反应型牛肉香精的研制及其香味活性化合物的分析.《中国优秀硕士学位论文全文数据库》.2007,第7页. |
美拉德反应在肉类香精中的作用;刘梅森 等;《中国调味品》;20040831;第35页 * |
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