CN104178523B - Allium tuberosum fermented extract and preparation method and application thereof - Google Patents
Allium tuberosum fermented extract and preparation method and application thereof Download PDFInfo
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- CN104178523B CN104178523B CN201410409324.0A CN201410409324A CN104178523B CN 104178523 B CN104178523 B CN 104178523B CN 201410409324 A CN201410409324 A CN 201410409324A CN 104178523 B CN104178523 B CN 104178523B
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- leek
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Abstract
The invention discloses an Allium tuberosum fermented extract and a preparation method and application thereof. The Allium tuberosum fermented extract is prepared from Allium tuberosum, 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 prepared Allium tuberosum fermented extract contains a variety of volatile components, and aroma substances of relatively high content mainly comprise phenylethyl alcohol, dimethyl trithioether, methylpropyl dithioether, methyl pyrazine, benzyl alcohol, solanone 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, it is specifically related to one kind by extraction aroma component in leek fermentate
The tobacco aromaticss obtaining.Meanwhile, the invention still further relates to the preparation method of described tobacco aromaticss and specifically should in tobacco processing
With.
Background technology
Cigarette flavor is the core content of cigarette quality.Whether international or domestic, reducing tar content has become cigarette
The important topic producing, and the reduction along with tar content, smoke is thin out, and fragrance weakens, and is difficult to be esthetically acceptable to the consumers again.
While reduction coke tar in cigarette, promoted and raising flue gas concentration and fragrance by adding perfume additive, be a kind of effective
Compensating mode.
Natural essence spices is the fine chemical product of high value, and the original natural perfume material extracting from natural animal and plant,
Because raw material is limited, extraction cost is high, much can not meet the demand in cigarette flavors market.Permissible using microbial fermentation technology
The conversion prepared spices or carry out spices, the spices preparing is natural level product, while improving fragrance product quality,
Energy saving, reduces cost are it is achieved that the revolution of natural perfume material process technology.Therefore, people are more next to the biosynthesis of spices
Interested, biotechnology will be played a greater and greater role in the research of natural essence spices and preparation.In plant cell
Some polysaccharide can change into the flavor matters such as benzyl carbinol under aroma-producing yeast effect, therefore, can screen product benzyl carbinol etc. and cause perfume
The yeast specie of material, with suitable natural plant material as substrate, using Modern microbiological fermentation technique, prepares natural perfume material
Additive, for perfuming cigarette.
Leek (allium tuberosumrottl.ex spr.) is green onion section allium herbaceos perennial, wide in China
General cultivation, is that people like one of edible vegetables.Leek nutritious, except containing protein, fat, carbohydrate
Outward, abundant carrotene, vc and trace element are also contained, wherein fe, mn and zn content is higher.Leek removed as people's day
Outside the vegetables of often to eat, also there is the effect of prominent dietotherapy, containing abundant cellulose, digestive functions can be promoted.Medicine
Reason analysis also finds, the volatile sulfur compound in leek has the effect of reduction blood fat, to treatment coronary heart disease and hypertension
Also there is certain curative effect.Our people is with a long history to the hobby of leek, sees in " Book of Songs " that " four day its flea offers lamb earliest
Hold a memorial ceremony for fragrant-flowered garlic " description, and people's liking just from its special pungent fragrance to leek.Research shows, the special fragrance of leek
Material is mainly sulfur-containing compound, has identified more than 20 kind of sulfur-containing compound now from leek, and main chemical compositions are
Thio-propenyl ether, propenyI disulfide, methyl mercaptan, dipropyl alkyl disulfide, dipropyl disulfide compound etc..Leek this
Characteristic perfume contributes to increasing the freshness of cigarette as tobacco aromaticss, increases the richness of flue gas.
The present invention carries out fermentation with leek for substrate using special aroma-producing yeast and extracts tobacco aromaticss, and gained spices can
Form good compatibility with cigarette perfume, meet the requirement of natural perfume material by the aroma component obtaining that ferments.
Content of the invention
Present invention aims to the deficiencies in the prior art, provide and a kind of send out to improving the beneficial leek of cigarette odor-absorbing
Ferment extract.
It is a further object of the present invention to provide a kind of method preparing described leek extractive from fermentative.
The present invention also aims to providing application in production of cigarettes for the described leek extractive from fermentative.
The purpose of the present invention is achieved by following technical proposals.
* unless otherwise stated, percentage of the present invention is mass percent.
A kind of leek extractive from fermentative it is characterised in that: with leek as raw material, fermented with long spore Lip river moral yeast, then
Obtain final product product by extracting aroma component in zymotic fluid；Described long spore Lip river moral yeast (lodderomyces elongisporus)
It is saved in China Committee for Culture Collection of Microorganisms's common micro-organisms center；Preserving number is cgmcc no.6645；Preservation day
Phase: on October 08th, 2012.
The method preparing described leek extractive from fermentative, comprises the following steps:
(1) take long spore Lip river moral yeast cgmcc6645 activation culture, obtain long spore Lip river moral activated yeast bacterium solution；Actication of culture
Condition of culture is 28 DEG C～30 DEG C, 160～180r/min shaken cultivation, and incubation time is 12～24 hours；
(2) fresh leek is crushed, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing；
(3) activation bacterium solution is inoculated in leek material, inoculum concentration is 1.5%～2.5%；Postvaccinal fermented and cultured bar
Part is with activation culture condition；Incubation time is 12～24 hours；
(4) after filtering fermentation liquor, 8000r/min is centrifuged 10 minutes, takes supernatant, reduced pressure concentration becomes medicinal extract, as required
Leek extractive from fermentative.
The temperature of the reduced pressure concentration described in step (4) is preferably 45 DEG C～65 DEG C.
Application in production of cigarettes for the described leek extractive from fermentative, particularly as follows: by leek extractive from fermentative equably
It is sprayed on pipe tobacco, addition is 8～12g/ case pipe tobacco.
Multiple volatile ingredients are contained, the higher flavor matter of content is main in the leek extractive from fermentative that the present invention obtains
There are benzyl carbinol, NSC 97324, methyl propyl disulfide, methylpyrazine, phenmethylol, solanone etc..Perfuming is smoked panel test result of the test
Show, this leek extractive from fermentative can with cigarette perfume harmony, can substantially promoting or transferring cigarette perfume, fine and smooth alcohol and flue gas, reduce excitant, cover
Miscellaneous gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Compared with prior art, the method have the advantages that
(1) adopt Modern microbiological fermentation technique, prepare pure natural spice additive；Bacterial strain uses therefor be easy to preserve it is easy to
Activation and fermentation；
(2) raw materials used cheap, abundance；
(3) simple production process, operability, normalization and controllability are strong, facilitate implementation large-scale industrial production, have
Good development prospect.
The explanation of preservation biomaterial
The bacterial strain of the present invention is to separate to obtain from flue-cured tobacco blade face, and qualification result shows this Blastocystis in long spore Lip river moral ferment
Mother, this Strain Designation is lodderomyces elongisporus.This bacterial strain has been saved in Chinese microorganism strain preservation pipe
Reason committee common micro-organisms center；Address: China. Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica；Protect
Hide the date: on October 08th, 2012；Preserving number is cgmcc no.6645.Polysaccharide life in the moral yeast energy transformed cell of long spore Lip river
Become the aroma components such as benzyl carbinol.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, by the following examples to the present invention
It is described in further detail.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to limit
Determine protection scope of the present invention.
Embodiment 1
1. culture medium and condition of culture
Experiment long spore Lip river moral yeast cgmcc6645 used is inoculated in the ypd fluid nutrient medium of 50ml, 28 DEG C,
160r/min cultivates 24 hours, obtains the liquid spawn of activation.
2. the preparation of leek sample
After fresh leek is pulverized, cross 40 mesh sieves.Measure 20ml leek extracts, add 400ml distilled water (20 volumes times),
Sterilizing, standby.
3. the aroma-producing yeast bacterium fermentation process of leek
Long spore Lip river moral activated yeast bacterium solution 8ml of preparation in 1 is inoculated in (inoculum concentration in ready leek sample in 2
For 2%), 28 DEG C, 160r/min shaken cultivation 24 hours, for next step experiment.
4. the extraction of perfume additive
8000r/min after above-mentioned filtering fermentation liquor is centrifuged 10 minutes, takes supernatant, 50 DEG C are evaporated to medicinal extract shape,
Obtain final product required leek extractive from fermentative, preserve stand-by.
5. product feature and physicochemical property
This product is light brown lotion, does not clarify.The physicochemical property of product is shown in Table 1.
The physicochemical property of table 1. perfume additive
6. perfuming cigarette test
The perfume additive preparing equably is sprayed onto on pipe tobacco, addition is 10g/ case (40kg pipe tobacco/case),
And using not additivated tobacco leaf as comparison.
7. smoke panel test test
The pipe tobacco for the treatment of group and control group is put into after climatic chamber inner equilibrium 24h, makes cigarette, sample and comparison are all
Random number, carries out sensory evaluating smoking by the group of smokeing panel test that the expert that smokes panel test forms.
8. the detection of perfume additive aroma component and application effect appraisal
Aroma component testing result shows: perfume additive contains nearly 70 kinds of volatile ingredients, the wherein higher cause of content
Fragrant composition mainly has benzyl carbinol, NSC 97324, methyl propyl disulfide, methylpyrazine, phenmethylol, solanone etc..
Perfuming result of the test of smokeing panel test shows, this perfume additive and cigarette perfume more harmony, can significantly improve cigarette perfume, fine and smooth alcohol
With flue gas, reduce excitant, cover miscellaneous gas, improve cigarette odor-absorbing, and produce a kind of pure and fresh special note.
Embodiment 2
Repeat embodiment 1, have a following difference:
The activation culture condition of bacterial classification long spore Lip river moral yeast cgmcc6645 is 28 DEG C, 160r/min shaken cultivation, during culture
Between be 24 hours；Fresh leek adds 22 times of distilled water, sterilizing after pulverizing；Activation bacterium solution is inoculated in the inoculum concentration of leek material and is
2.5%；Inoculation after fermentation incubation time is 24 hours；Fermented liquid supernatant reduced pressure concentration temperature is 55 DEG C；By the perfume (or spice) preparing
Feed additives are equably sprayed onto on pipe tobacco, and addition is 12g/ case.
Perfuming result of the test of smokeing panel test shows, this perfume additive can improve aroma quality with cigarette perfume harmony, increases perfume quantity,
Improve pleasant impression, cover miscellaneous gas, and there is a kind of pure and fresh special note.
Embodiment 3
Repeat embodiment 1, have a following difference:
The activation culture condition of bacterial classification long spore Lip river moral yeast cgmcc6645 is 30 DEG C, 180r/min shaken cultivation, during culture
Between be 12 hours；Fresh leek adds 15 times of distilled water, sterilizing after pulverizing；Activation bacterium solution is inoculated in the inoculum concentration of leek material and is
1.5%；Inoculation after fermentation incubation time is 12 hours；Fermented liquid supernatant reduced pressure concentration temperature is 45 DEG C；By the perfume (or spice) preparing
Feed additives are equably sprayed onto on pipe tobacco, and addition is 8g/ case.
Perfuming result of the test of smokeing panel test shows, this perfume additive can improve aroma quality with cigarette perfume harmony, increases perfume quantity,
Improve pleasant impression, cover miscellaneous gas, and there is a kind of pure and fresh special note.
Embodiment 4
Repeat embodiment 1, have a following difference:
The activation culture condition of bacterial classification long spore Lip river moral yeast cgmcc6645 is 30 DEG C, 180r/min shaken cultivation, during culture
Between be 12 hours；Fresh leek adds 22 times of distilled water, sterilizing after pulverizing；Activation bacterium solution is inoculated in the inoculum concentration of leek material and is
2.5%；Inoculation after fermentation incubation time is 12 hours；Fermented liquid supernatant reduced pressure concentration temperature is 65 DEG C；By the perfume (or spice) preparing
Feed additives are equably sprayed onto on pipe tobacco, and addition is 8g/ case.
Perfuming result of the test of smokeing panel test shows, this perfume additive can improve aroma quality with cigarette perfume harmony, increases perfume quantity,
Improve pleasant impression, cover miscellaneous gas, and there is a kind of pure and fresh special note.
Claims (4)
1. a kind of leek extractive from fermentative it is characterised in that: with leek as raw material, fermented with long spore Lip river moral yeast, then by
Extract aroma component in zymotic fluid and obtain final product product；Described long spore Lip river moral yeast (lodderomyces elongisporus) is protected
There is China Committee for Culture Collection of Microorganisms's common micro-organisms center；Preserving number is cgmcc no.6645；Preservation day
Phase: on October 08th, 2012.
2. the method for leek extractive from fermentative described in preparation claim 1, comprises the following steps:
(1) take long spore Lip river moral yeast cgmcc6645 activation culture, obtain long spore Lip river moral activated yeast bacterium solution；Strain activation and culture
Condition is 28 DEG C～30 DEG C, 160～180r/min shaken cultivation, and incubation time is 12～24 hours；
(2) fresh leek is crushed, cross 40 mesh sieves, add 15～22 times of distilled water, sterilizing；
(3) activation bacterium solution is inoculated in leek material, inoculum concentration is 1.5%～2.5%；Postvaccinal fermentation culture conditions are same
Activation culture condition；Incubation time is 12～24 hours；
(4) after filtering fermentation liquor, 8000r/min is centrifuged 10 minutes, takes supernatant, and reduced pressure concentration becomes medicinal extract, as required leek
Extractive from fermentative.
3. preparation method according to claim 2 it is characterised in that: the temperature of the reduced pressure concentration described in step (4) is excellent
Elect 45 DEG C～65 DEG C as.
4. application in production of cigarettes for the leek extractive from fermentative described in claim 1, particularly as follows: by leek extractive from fermentative
Equably it is sprayed on pipe tobacco, addition is 8～12g/ case pipe tobacco.
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| CN106819682B (en) * | 2016-12-16 | 2018-03-27 | 青岛爱雪康生物科技有限公司 | A kind of Chinese chive juice of warm kidney and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1453025A (en) * | 2003-05-23 | 2003-11-05 | 李森青 | Plant leaven with hot and fragrant smell of propylene sulfide and its prepn and use |
| CN102226129A (en) * | 2011-05-12 | 2011-10-26 | 湖北中烟工业有限责任公司 | Preparation method of composite extract for fermentation type tobacco |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1453025A (en) * | 2003-05-23 | 2003-11-05 | 李森青 | Plant leaven with hot and fragrant smell of propylene sulfide and its prepn and use |
| CN102226129A (en) * | 2011-05-12 | 2011-10-26 | 湖北中烟工业有限责任公司 | Preparation method of composite extract for fermentation type tobacco |
Non-Patent Citations (2)
| Title |
|---|
| 生香酵母及其应用;王国良等;《食品工业》;20040620(第03期);16-17、29 * |
| 生香酵母发酵无花果制备特色烟用香料的研究;陈一等;《湖北农业科学》;20111205;第50卷(第23期);第4923页左栏第1段至右栏第1段，第4926页右栏第2段，第1.2.1、1.2.3节 * |
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