CN104178517A - Lonicera japonica fermented extract and preparation method and application thereof - Google Patents
Lonicera japonica fermented extract and preparation method and application thereof Download PDFInfo
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- CN104178517A CN104178517A CN201410408895.2A CN201410408895A CN104178517A CN 104178517 A CN104178517 A CN 104178517A CN 201410408895 A CN201410408895 A CN 201410408895A CN 104178517 A CN104178517 A CN 104178517A
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Abstract
The invention discloses a Lonicera japonica fermented extract and a preparation method and application thereof. The Lonicera japonica fermented extract is prepared from Lonicera japonica, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The product contains a variety of aroma substances, such as phenylethyl alcohol, palmitic acid, ethyl palmitate, linoleic acid, methyl 9,12,15-octadecatrienoate, myristic acid (tetradecanoic acid), pentacosane, lauric acid, linalool, leaf alcohol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and special aroma.
Description
Technical field
The invention belongs to cigarette additive technical field, specifically relate to a kind of tobacco aromatics using that aroma component obtains that extracts in Flos Lonicerae fermented product.Meanwhile, the invention still further relates to preparation method and the concrete application in tobacco processing of described tobacco aromatics using.
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.When reducing coke tar in cigarette, by adding spice additive, promote and improve flue gas concentration and fragrance, be a kind of effective 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, when 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, take suitable natural plant material as substrate, utilize modern microbial fermentation technology, prepare natural perfume additive, for perfuming cigarette.
Japanese Honeysuckle is the dry flower of caprifoliaceae plant honeysuckle (Lonicera japonica Thunb.), for conventional Chinese medicine, have effect clearing heat and detoxicating, wind-heat dissipating, cure mainly the diseases such as the swollen furunculosis of carbuncle, larynx numbness, erysipelas, toxic-heat and blood stasis, common cold due to wind-heat, warm disease heating, applicating history is long.Pharmacological research shows, that Japanese Honeysuckle has is antibacterial, antiviral, antipyretic, anti-inflammatory, protect the liver, the effect such as hemostasis, anti-oxidant and immunomodulatory.The chemical composition of Japanese Honeysuckle mainly contains flavonoid, triterpenes and organic acid etc., and is also rich in volatile oil, and especially volatile oil and chlorogenic acid, be main effective constituent.
In prior art, take Japanese Honeysuckle as substrate, with aroma-producing yeast bacterium, ferment, 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 Japanese Honeysuckle 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 Japanese Honeysuckle fermented product extract.
The present invention also aims to provide the application in production of cigarettes of described Japanese Honeysuckle 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 Japanese Honeysuckle fermented product extract, is characterized in that: take Japanese Honeysuckle as raw material, with long spore Lip river moral yeast, ferment, then in fermented liquid, extract aroma component and obtain product; 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 Japanese Honeysuckle 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 ℃～30 ℃, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) Japanese Honeysuckle is crushed, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in Japanese Honeysuckle 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 Japanese Honeysuckle fermented product extract.
The temperature of the concentrating under reduced pressure described in step (4) is preferably 45 ℃～65 ℃.
The application of described Japanese Honeysuckle fermented product extract in production of cigarettes, is specially: Japanese Honeysuckle fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
In the Japanese Honeysuckle fermented product extract that the present invention obtains, contain multiple volatile component, the flavor matter that content is higher mainly contains phenylethyl alcohol, palmitinic acid (hexadecanoic acid), ethyl palmitate, linolic acid, 9,12,15-punicic acid methyl esters, tetradecanoic acid (tetradecanoic acid), pentacosane, lauric acid, phantol, leaf-alcohol etc.The perfuming test-results of smokeing panel test shows, this Japanese Honeysuckle fermented product extract can with the fragrant harmony of cigarette, obviously promoting or transferring cigarette perfume, 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 that separation obtains 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 ℃, 160r/min are cultivated 24 hours, obtain the liquid spawn activating.
2. the preparation of Japanese Honeysuckle sample
After Japanese Honeysuckle is fully dry, pulverize, cross 40 mesh sieves.Take Honeysuckle Flower 20g, add 400mL distilled water (20 volumes are doubly), sterilizing, standby.
3. the aroma-producing yeast bacterium fermentative processing of Japanese Honeysuckle
The long spore Lip river moral activated yeast bacterium liquid 8mL of preparation in 1 is inoculated in 2 in ready Japanese Honeysuckle sample (inoculum size is 2%), and 28 ℃, 160r/min shaking culture 24 hours, for next step experiment.
4. the extraction of spice additive
By centrifugal 10 minutes of 8000r/min after above-mentioned filtering fermentation liquor, get supernatant liquor, 50 ℃ are evaporated to medicinal extract shape, obtain required Japanese Honeysuckle 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 comprised 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 38 kinds of volatile components, the aroma component that wherein content is higher mainly contains phenylethyl alcohol, palmitinic acid (hexadecanoic acid), ethyl palmitate, linolic acid, 9,12,15-punicic acid methyl esters, tetradecanoic acid (tetradecanoic acid), pentacosane, lauric acid, phantol, leaf-alcohol 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 ℃, 160r/min shaking culture, and incubation time is 24 hours; Japanese Honeysuckle adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in Japanese Honeysuckle material is 2.5%; The inoculation post-fermentation and culture time is 24 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 55 ℃; 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 ℃, 180r/min shaking culture, and incubation time is 12 hours; Japanese Honeysuckle adds 15 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in Japanese Honeysuckle material is 1.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 45 ℃; 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 ℃, 180r/min shaking culture, and incubation time is 12 hours; Japanese Honeysuckle adds 22 times of distilled water, sterilizing after pulverizing; The inoculum size that activation bacterium liquid is inoculated in Japanese Honeysuckle material is 2.5%; The inoculation post-fermentation and culture time is 12 hours; Fermented liquid supernatant concentrating under reduced pressure temperature is 65 ℃; 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 Japanese Honeysuckle fermented product extract, is characterized in that: take Japanese Honeysuckle as raw material, with long spore Lip river moral yeast, ferment, then in fermented liquid, extract aroma component and obtain product; 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 Japanese Honeysuckle 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 ℃～30 ℃, 160～180r/min shaking culture, and incubation time is 12～24 hours;
(2) Japanese Honeysuckle is crushed, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing;
(3) activation bacterium liquid is inoculated in Japanese Honeysuckle 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 Japanese Honeysuckle 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 ℃～65 ℃.
4. the application of Japanese Honeysuckle fermented product extract claimed in claim 1 in production of cigarettes, is specially: Japanese Honeysuckle fermented product extract is sprayed on pipe tobacco equably, and addition is 8～12g/ case pipe tobacco.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105647644A (en) * | 2016-02-18 | 2016-06-08 | 湖北中烟工业有限责任公司 | Preparation method and application of flavor producing bacterial strain fermented honeysuckle flower flavor |
| CN105919155A (en) * | 2016-06-24 | 2016-09-07 | 湖北中烟工业有限责任公司 | Preparation and application of needle mushroom-radix glycyrrhizae interaction product extract for enhancing aroma and retaining moisture |
| CN106036982A (en) * | 2016-07-20 | 2016-10-26 | 湖北中烟工业有限责任公司 | Preparation method for bay leaf extractive for tobacco and application thereof |
| CN109315830A (en) * | 2018-09-18 | 2019-02-12 | 云南中烟工业有限责任公司 | A kind of fermentation carbonization honeysuckle particle and its preparation method and application |
| CN109619642A (en) * | 2018-11-14 | 2019-04-16 | 河南中烟工业有限责任公司 | A kind of fragrance-enhancing tobacco tobacco extract and preparation method thereof |
| CN117770062A (en) * | 2024-02-28 | 2024-03-29 | 芜湖野树林生物科技股份有限公司 | Stropharia rugoso-annulata strain breeding medium and preparation method thereof |
| CN117770062B (en) * | 2024-02-28 | 2024-10-29 | 芜湖野树林生物科技股份有限公司 | Stropharia rugoso-annulata strain breeding medium and preparation method thereof |
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| CN101081049A (en) * | 2006-06-02 | 2007-12-05 | 王耀锋 | Green grape health tea |
| CN102719313A (en) * | 2011-03-29 | 2012-10-10 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| CN102296016A (en) * | 2011-08-30 | 2011-12-28 | 浙江安康生物科技有限公司 | Health-care wine containing Shuanghuanglian injection and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647644A (en) * | 2016-02-18 | 2016-06-08 | 湖北中烟工业有限责任公司 | Preparation method and application of flavor producing bacterial strain fermented honeysuckle flower flavor |
| CN105919155A (en) * | 2016-06-24 | 2016-09-07 | 湖北中烟工业有限责任公司 | Preparation and application of needle mushroom-radix glycyrrhizae interaction product extract for enhancing aroma and retaining moisture |
| CN106036982A (en) * | 2016-07-20 | 2016-10-26 | 湖北中烟工业有限责任公司 | Preparation method for bay leaf extractive for tobacco and application thereof |
| CN109315830A (en) * | 2018-09-18 | 2019-02-12 | 云南中烟工业有限责任公司 | A kind of fermentation carbonization honeysuckle particle and its preparation method and application |
| CN109619642A (en) * | 2018-11-14 | 2019-04-16 | 河南中烟工业有限责任公司 | A kind of fragrance-enhancing tobacco tobacco extract and preparation method thereof |
| CN117770062A (en) * | 2024-02-28 | 2024-03-29 | 芜湖野树林生物科技股份有限公司 | Stropharia rugoso-annulata strain breeding medium and preparation method thereof |
| CN117770062B (en) * | 2024-02-28 | 2024-10-29 | 芜湖野树林生物科技股份有限公司 | Stropharia rugoso-annulata strain breeding medium and preparation method thereof |
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Application publication date: 20141203 |