CN104164456A - Chrysanthemum fermentation broth extract as well as preparation method and application thereof - Google Patents
Chrysanthemum fermentation broth extract as well as preparation method and application thereof Download PDFInfo
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- CN104164456A CN104164456A CN201410409250.0A CN201410409250A CN104164456A CN 104164456 A CN104164456 A CN 104164456A CN 201410409250 A CN201410409250 A CN 201410409250A CN 104164456 A CN104164456 A CN 104164456A
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Abstract
The invention discloses a chrysanthemum fermentation broth extract as well as a preparation method and application thereof. The extract is prepared by fermenting a raw material chrysanthemum with lodderomyces elongisporus and then extracting aroma components from fermentation broth. Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC), with collection number of CGMCC No.6645 and collection date of October 08, 2012. The chrysanthemum fermentation broth extract contains various aroma components, such as phenethyl alcohol, 1,8-cineole, camphor, borneol, linalool, megastigmatrienone and the like. Flavoring smoke panel test results show that the extract can harmonize with cigarette aromas and can obviously improve and regulate cigarette aromas, refine alcohols and smoke, reduce the irritation, hide offensive odors, improve the smoking flavors of cigarettes and produce fresh special aroma.
Description
Technical field
The invention belongs to cigarette additive technical field, specifically relate to a kind of by extracting the tobacco aromatics using that aroma component obtains in chrysanthemum fermented product.Meanwhile, the invention still further relates to the preparation method of described tobacco aromatics using and the concrete application in tobacco processing.
Background technology
Cigarette flavor is the core content of cigarette quality.No matter be international or domestic, reduce tar content and become an important topic of production of cigarettes, and be accompanied by the reduction of tar content, smoke is thin out, and fragrance weakens, and is difficult to again be accepted by human consumer.In reducing coke tar in cigarette, promote and improve flue gas concentration and fragrance by adding spice additive, be a kind of effectively compensating mode.
Natural essence spices is the fine chemical product of high value, and the natural perfume originally extracting from natural animal and plant, because raw material is limited, extraction cost is high, can not meet the demand in cigarette flavors market far away.Utilize microbial fermentation technology can prepare spices or carry out the conversion of spices, the spices preparing is natural level product, in improving spice product quality, save energy, reduces costs, and has realized the revolution of natural perfume processing technology.Therefore, people are more and more interested in the biosynthesizing of spices, and biotechnology will be played a greater and greater role in the research of natural essence spices and preparation.Some polysaccharide in vegetable cell can change into the flavor matters such as phenylethyl alcohol under aroma-producing yeast effect, therefore, can screen the yeast specie that produces the flavor matters such as phenylethyl alcohol, taking suitable natural plant material as substrate, utilize modern microbial fermentation technology, prepare natural perfume additive, for perfuming cigarette.
Chrysanthemum is the dry capitulum of feverfew chrysanthemum (Chrysanthemum morifolium Ramat), for a kind of conventional Chinese medicine, there is effect of dispelling wind, heat-clearing, improving eyesight, removing toxic substances, the diseases such as primary treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.Chrysanthemum is long at the medicinal and cultivation history of China, forms different zones medicinal material and commodity because the place of production is different.It is legal Chinese medicinal materials that " Chinese Pharmacopoeia " (2005 editions) chrysanthemum has recorded four kinds of Hang Ju, Bo chrysanthemum, Chu chrysanthemum, tribute chrysanthemum.Modern pharmacological research shows, the main active ingredient of chrysanthemum is volatile oil, flavonoid and amino acid, trace element etc., has coronary artery dilator, reduces blood pressure, prevents hyperlipidemia, antibacterial, antiviral, anti-inflammatory, the anti-ageing multiple physiologically active of waiting for a long time.
In prior art, volatile oil of chrysanthemum has been widely used in the industries such as medicine, makeup, essence and flavoring agent, tobacco.But employing chrysanthemum is substrate, ferments with aroma-producing yeast, and the research of preparing tobacco aromatics using additive there is not yet report.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of to improving the chrysanthemum fermented product extract that cigarette odor-absorbing is useful.
Another object of the present invention is to provide a kind of method of preparing described chrysanthemum fermented product extract.
The present invention also aims to provide the application in production of cigarettes of described chrysanthemum fermented product extract.
Object of the present invention is achieved by following technical proposals.
* except as otherwise noted, percentage ratio of the present invention is mass percent.
A kind of chrysanthemum fermented product extract, is characterized in that: taking chrysanthemum as raw material, ferment with long spore Lip river moral yeast, more obtain product by extracting aroma component in fermented liquid; Described long spore Lip river moral yeast (Lodderomyces elongisporus) is kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Preserving number is CGMCC No.6645; Preservation date: on October 08th, 2012.
The method of preparing described chrysanthemum fermented product extract, comprises the following steps:
(1) get long spore Lip river moral yeast CGMCC 6645 activation culture, obtain long spore Lip river moral activated yeast bacterium liquid; Strain activation and culture condition is 28 DEG C～30 DEG C, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) chrysanthemum is pulverized, crossed 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in chrysanthemum material, inoculum size is 1.5%～2.5%; Postvaccinal fermentation culture conditions is with activation culture condition; Incubation time is 12～24 hours;
(4) centrifugal 10 minutes of 8000r/min after filtering fermentation liquor, gets supernatant liquor, and concentrating under reduced pressure becomes medicinal extract, is required chrysanthemum fermented product extract.
The temperature of the concentrating under reduced pressure described in step (4) is preferably 45 DEG C～65 DEG C.
The application of described chrysanthemum fermented product extract in production of cigarettes, is specially: chrysanthemum fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
In the chrysanthemum fermented product extract that the present invention obtains, contain multiple volatile component, the flavor matter that content is higher mainly contains phenylethyl alcohol, 1, 8-Cineole, camphor, borneol, phantol, Megastigmatrienone etc.The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, obviously promoting or transferring cigarette perfume (or spice), fine and smooth alcohol and flue gas, reduction pungency, cover assorted gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Compared with prior art, the present invention has following beneficial effect:
(1) adopt modern microbial fermentation technology, preparation pure natural spice additive; Bacterial strain uses therefor is easy to preserve, and is easy to activation and fermentation;
(2) raw materials used cheap, source is abundant;
(3) simple, the operability of production technique, standardization and controllability are strong, are convenient to realize large-scale industrial production, have good development prospect.
The explanation of preservation biomaterial
Bacterial strain of the present invention is to separate and obtain from flue-cured tobacco blade face, and qualification result shows that this Saccharomycodes is in long spore Lip river moral yeast, this bacterial strain called after Lodderomyces elongisporus.This bacterial strain has been kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Address: China. Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica; Preservation date: on October 08th, 2012; Preserving number is CGMCC No.6645.Polysaccharide in the moral yeast energy transformant of long spore Lip river generates the aroma components such as phenylethyl alcohol.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, by the following examples the present invention is described in further detail.Should be appreciated that specific embodiment described herein is only in order to explain the present invention, the protection domain being not intended to limit the present invention.
Embodiment 1
1. substratum and culture condition
Experiment long spore Lip river moral yeast CGMCC 6645 used is inoculated in the YPD liquid nutrient medium of 50mL, and 28 DEG C, 160r/min are cultivated 24 hours, obtain the liquid spawn activating.
2. the preparation of chrysanthemum sample
After chrysanthemum is fully dry, pulverize, cross 40 mesh sieves.Take chrysanthemum powder 20g, add 400mL distilled water (20 volumes are doubly), sterilizing, for subsequent use.
3. the aroma-producing yeast bacterium fermentative processing of chrysanthemum
The long spore Lip river moral activated yeast bacterium liquid 8mL of preparation in 1 is inoculated in 2 in ready chrysanthemum sample (inoculum size is 2%), and 28 DEG C, 160r/min shaking culture 24 hours, for next step experiment.
4. the extraction of spice additive
By centrifugal 8000r/min after above-mentioned filtering fermentation liquor 10 minutes, get supernatant liquor, 50 DEG C are evaporated to medicinal extract shape, obtain required chrysanthemum fermented product extract, preserve stand-by.
5. product feature and physico-chemical property
This product is reddish-brown lotion, does not clarify.The physico-chemical property of product is in table 1.
The physico-chemical property of table 1. spice additive
6. perfuming cigarette test
The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 10g/ case (40kg pipe tobacco/case), and with not additivated tobacco leaf in contrast.
7. the test of smokeing panel test
The pipe tobacco for the treatment of group and control group is put into after climatic chamber inner equilibrium 24h, made cigarette, sample and the equal random number of contrast, the group of smokeing panel test being made up of the expert that smokes panel test carries out sensory evaluating smoking.
8. spice additive aroma component detects and effect evaluation
Aroma component detected result shows: spice additive contains nearly 59 kinds of volatile components, and the aroma component that wherein content is higher mainly contains phenylethyl alcohol, 1, 8-Cineole, camphor, borneol, phantol, Megastigmatrienone etc.
The perfuming test-results of smokeing panel test shows, this spice additive and the comparatively harmony of cigarette perfume (or spice), can obviously improve cigarette perfume (or spice), fine and smooth alcohol and flue gas, reduction pungency, cover assorted gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Embodiment 2
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 28 DEG C, 160r/min shaking culture, and incubation time is 24 hours; Chrysanthemum adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in chrysanthemum material is 2.5%; The inoculation post-fermentation and culture time is 24 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 55 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 12g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Embodiment 3
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 30 DEG C, 180r/min shaking culture, and incubation time is 12 hours; Chrysanthemum adds 15 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in chrysanthemum material is 1.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 45 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 8g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Embodiment 4
Repeat embodiment 1, have following difference:
The activation culture condition of the long spore of bacterial classification Lip river moral yeast CGMCC 6645 is 30 DEG C, 180r/min shaking culture, and incubation time is 12 hours; Chrysanthemum adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in chrysanthemum material is 2.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 65 DEG C; The spice additive preparing is sprayed onto on pipe tobacco equably, and addition is 8g/ case.
The perfuming test-results of smokeing panel test shows, this spice additive can with the fragrant harmony of cigarette, improve fragrance matter, increase perfume quantity, improve pleasant impression, cover assorted gas, and there is a kind of pure and fresh special note.
Claims (4)
1. a chrysanthemum fermented product extract, is characterized in that: taking chrysanthemum as raw material, ferment with long spore Lip river moral yeast, more obtain product by extracting aroma component in fermented liquid; Described long spore Lip river moral yeast Lodderomyces elongisporus is kept at China Committee for Culture Collection of Microorganisms's common micro-organisms center; Preserving number is CGMCC No.6645; Preservation date: on October 08th, 2012.
2. the method for preparing chrysanthemum fermented product extract described in claim 1, comprises the following steps:
(1) get long spore Lip river moral yeast CGMCC 6645 activation culture, obtain long spore Lip river moral activated yeast bacterium liquid; Strain activation and culture condition is 28 DEG C～30 DEG C, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) chrysanthemum is pulverized, crossed 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in chrysanthemum material, inoculum size is 1.5%～2.5%; Postvaccinal fermentation culture conditions is with activation culture condition; Incubation time is 12～24 hours;
(4) centrifugal 10 minutes of 8000r/min after filtering fermentation liquor, gets supernatant liquor, and concentrating under reduced pressure becomes medicinal extract, is required chrysanthemum fermented product extract.
3. preparation method according to claim 2, is characterized in that: the temperature of the concentrating under reduced pressure described in step (4) is preferably 45 DEG C～65 DEG C.
4. the application of chrysanthemum fermented product extract claimed in claim 1 in production of cigarettes, is specially: chrysanthemum fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107227204A (en) * | 2017-08-04 | 2017-10-03 | 云南中烟新材料科技有限公司 | A kind of cichory root tobacco aromaticss and its preparation method and application |
| CN109722343A (en) * | 2019-02-28 | 2019-05-07 | 江南大学 | A kind of flavors and fragrances being prepared using the inferior Dbaly yeast fermentation of the Chinese |
| CN109797043A (en) * | 2019-03-04 | 2019-05-24 | 江南大学 | It is a kind of using ganoderma lucidum or Antrodia camphorata as flavors and fragrances of raw material and preparation method thereof |
| CN109825372A (en) * | 2019-03-25 | 2019-05-31 | 四川中烟工业有限责任公司 | A method of essence spice for cigarette is prepared using ganoderma lucidum or Antrodia camphorata as fermentation raw material |
| CN109825371A (en) * | 2019-02-25 | 2019-05-31 | 江南大学 | Utilize cordyceps sinensis or Jin Er and the method for flower preparation flavors and fragrances |
| CN109832613A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of chrysanthemum fermented product and preparation method thereof |
| CN109868186A (en) * | 2019-03-15 | 2019-06-11 | 四川中烟工业有限责任公司 | A method of essence spice for cigarette is prepared using cordyceps sinensis or Jin Er and flower |
| CN114736736A (en) * | 2022-04-15 | 2022-07-12 | 甘肃烟草工业有限责任公司 | Saffron spice and preparation method and application thereof |
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2014
- 2014-08-19 CN CN201410409250.0A patent/CN104164456A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107227204A (en) * | 2017-08-04 | 2017-10-03 | 云南中烟新材料科技有限公司 | A kind of cichory root tobacco aromaticss and its preparation method and application |
| CN109832613A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of chrysanthemum fermented product and preparation method thereof |
| CN109825371A (en) * | 2019-02-25 | 2019-05-31 | 江南大学 | Utilize cordyceps sinensis or Jin Er and the method for flower preparation flavors and fragrances |
| CN109722343A (en) * | 2019-02-28 | 2019-05-07 | 江南大学 | A kind of flavors and fragrances being prepared using the inferior Dbaly yeast fermentation of the Chinese |
| CN109797043A (en) * | 2019-03-04 | 2019-05-24 | 江南大学 | It is a kind of using ganoderma lucidum or Antrodia camphorata as flavors and fragrances of raw material and preparation method thereof |
| CN109868186A (en) * | 2019-03-15 | 2019-06-11 | 四川中烟工业有限责任公司 | A method of essence spice for cigarette is prepared using cordyceps sinensis or Jin Er and flower |
| CN109825372A (en) * | 2019-03-25 | 2019-05-31 | 四川中烟工业有限责任公司 | A method of essence spice for cigarette is prepared using ganoderma lucidum or Antrodia camphorata as fermentation raw material |
| CN114736736A (en) * | 2022-04-15 | 2022-07-12 | 甘肃烟草工业有限责任公司 | Saffron spice and preparation method and application thereof |
| CN114736736B (en) * | 2022-04-15 | 2023-08-04 | 甘肃烟草工业有限责任公司 | Saffron perfume and preparation method and application thereof |
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