CN104194933A - Method for enhancing quality of beta-damascone - Google Patents

Method for enhancing quality of beta-damascone Download PDF

Info

Publication number
CN104194933A
CN104194933A CN201410418344.4A CN201410418344A CN104194933A CN 104194933 A CN104194933 A CN 104194933A CN 201410418344 A CN201410418344 A CN 201410418344A CN 104194933 A CN104194933 A CN 104194933A
Authority
CN
China
Prior art keywords
damascone
isomer
cigarette
beta
internal energy
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410418344.4A
Other languages
Chinese (zh)
Inventor
段焰青
蒋举兴
王明锋
夏建军
廖头根
付磊
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
China Tobacco Yunnan Industrial Co Ltd
Original Assignee
China Tobacco Yunnan Industrial Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by China Tobacco Yunnan Industrial Co Ltd filed Critical China Tobacco Yunnan Industrial Co Ltd
Priority to CN201410418344.4A priority Critical patent/CN104194933A/en
Publication of CN104194933A publication Critical patent/CN104194933A/en
Pending legal-status Critical Current

Links

Landscapes

  • Fats And Perfumes (AREA)

Abstract

The invention discloses a method for enhancing the quality of beta-damascone. According to the method, beta-damascone is subjected to ultraviolet irradiation or microwave irradiation treatment, and because the molecular internal energy of an E isomer of beta-damascone is lower and the molecular internal energy of a Z isomer of beta-damascone is higher, the Z isomer with higher molecular internal energy is gradually transformed into the E isomer with low molecular internal energy under ultraviolet irradiation or microwave irradiation; the perfuming effect of a cigarette with beta-damascone is outstandingly enhanced through the increase of an E isomer proportion, and the sense organ feeling on the cigarette is obviously improved. The method disclosed by the invention has the advantages of high operability and easiness for industrialized application and fills the blank of the technical field.

Description

A kind of method that improves β-damascone quality
Technical field
The invention belongs to essence spice for cigarette technical field, be specifically related to a kind of method that improves tobacco aromatics using β-damascone perfuming quality.
Background technology
β-damascone is the important flavor matter in tobacco, has the strong fragrance of approximate rose, and with fruity notes.β-damascone is applied more extensive in flue-cured tobacco, and it is fragrant that research shows to add β-damascone can increase fresh and sweet cigarette in flue-cured tobacco, covers the assorted gas of soil, adds and can increase cigarette perfume (or spice), flue gas concentration in blended type cigarette, reduces assorted gas.Its threshold value is very low, has good diffusion, and therefore, β-damascone is widely used at aspects such as superior cosmetics, food, beverage, tobaccos.
The structural formula of β-damascone is shown in Fig. 1, because the two keys of C2=C3 in 1 ' position butylene ketone group have E/Z isomery, can produce E isomer and Z isomer.
Current, about the research of β-damascone mainly concentrate on that it is synthetic, content detection, perfuming effect, the aspect such as composite, for β-damascone E isomer and Z isomer and perfuming quality, be not related to the research of aspect.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of method that can significantly improve β-damascone perfuming quality is provided.
Object of the present invention is achieved through the following technical solutions.
Except as otherwise noted, percentage ratio of the present invention is mass percent.
A method that improves β-damascone quality, is characterized in that: β-damascone is carried out to uviolizing or microwave irradiation processing, the E isomer ratio in β-damascone is improved.
Because the internal energy of molecular of E isomer in β-damascone is lower, the internal energy of molecular of Z isomer is higher, under ultraviolet ray or microwave irradiation, the Z isomer that internal energy of molecular is higher changes the E isomer that internal energy of molecular is lower gradually into, so that E isomer ratio in β-damascone improve.
Wherein, the preferred 200nm~400nm of the wavelength of described uviolizing; Calibration 0.3GHz~the 300GHz of described microwave irradiation.
Compared with prior art, the present invention has the following advantages:
1, the present invention is pioneering carries out uviolizing or microwave treatment to β-damascone, because the E isomer ratio in the β-damascone after processing improves, Z isomer ratio reduces, and β-damascone perfuming cigarette effect is significantly improved, and the impression of cigarette sense organ has clear improvement.
2, the method is workable, is easy to industrial applications, has filled up the blank of this technical field.
Accompanying drawing explanation
Fig. 1 is the structural formula of β-damascone.
Embodiment
The present invention is described in further detail by the following examples.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, does not limit protection scope of the present invention.
Embodiment 1
Take propylene glycol as solvent, β-damascone solution that preparation mass concentration is 20%, shake up, pipette 10.0mL in 20mL quartz test tube, the disc rotation speed of placing quartz test tube is 10 revs/min, keeps quartz test tube apart from light source 2.0cm, and ultraviolet light source parameter is 400W, wavelength 320nm~400nm, irradiation time 24h, it is 20-30 ℃ that temperature is controlled in sample chamber water-bath.
Irradiation samples respectively β-damascone starting raw material and postradiation sample after having tested, and with HP5-MS chromatographic column, carries out GC-MS analysis, and analytical results shows: in β-damascone starting raw material, E:Z isomer proportion is 78:22; After uviolizing, in β-damascone sample, E:Z isomer proportion becomes 97:3.
β-damascone starting raw material and postradiation sample are sampled respectively, with alcohol, diluting is respectively that mass concentration is β-damascone solution of 0.5%, through 9 professional cigarette sensory evaluating smoking personnel, to smear fragrant mode, smoke panel test, unanimously think that the β-damascone after uviolizing can increase lucid and lively sense and the fragrance of a flower of cigarette flavor, sense organ impression is obviously better than the initial control sample of β-damascone.
Embodiment 2
Take propylene glycol as solvent; β-damascone solution that preparation mass concentration is 20%; shake up; pipette 10.0mL in 20mL quartz test tube, with high-purity argon gas displacement protection whole microwave cavity space, the disc rotation speed of placing quartz test tube is 10 revs/min; keep quartz test tube apart from light source 2.0cm; ultraviolet light source parameter is 2000W, wavelength 210~320nm, irradiation time 6h, and it is 20~30 ℃ that temperature is controlled in sample chamber water-bath.
Irradiation samples respectively β-damascone starting raw material and postradiation sample after having tested, and with HP5-MS chromatographic column, carries out GC-MS analysis, and analytical results shows: in β-damascone starting raw material, E:Z isomer proportion is 78:22; After uviolizing, in β-damascone sample, E:Z isomer proportion becomes 96:4.
β-damascone starting raw material and postradiation sample are sampled respectively, and with alcohol, diluting is respectively that mass concentration is β-damascone solution of 1%, adds in cigarette flavors and adds on pipe tobacco respectively with 1.2% consumption, rolls into cigarette.Through 9 professional cigarette sensory evaluating smoking personnel, smoke panel test, unanimously think that the β-damascone after uviolizing can increase lucid and lively sense and the fine and smooth sense of cigarette flavor, sense organ impression is obviously better than the initial control sample cigarette of β-damascone.
Embodiment 3
Take propylene glycol as solvent, and β-damascone solution that preparation mass concentration is 30%, shakes up, pipette 30mL in 200mL beaker, be positioned in 10KW microwave device, microwave frequency 0.3GHz – 100GHz, sample disc rotating speed is 10 revs/min, microwave irradiating time 10min.
Microwave irradiation samples respectively β-damascone starting raw material and postradiation sample after processing and having tested, and with HP5-MS chromatographic column, carries out GC-MS analysis, and analytical results shows: in β-damascone starting raw material, E:Z isomer proportion is 78:22; After microwave treatment, in β-damascone sample, E:Z isomer proportion becomes 90:10.
Sample after β-damascone starting raw material and uv irradiating processing is sampled respectively, with alcohol, diluting is respectively that mass concentration is β-damascone solution of 1%, with 1.2% consumption, add in cigarette flavors and add on pipe tobacco respectively, rolling into cigarette.Through 9 professional cigarette sensory evaluating smoking personnel, smoke panel test, unanimously think that the β-damascone after microwave irradiation processing can increase the lucid and lively sense of cigarette flavor, sense organ impression is obviously better than the initial control sample cigarette of β-damascone.
Embodiment 4
With propylene glycol: polyvalent alcohol (2:1; V/V) be solvent; β-damascone solution that preparation mass concentration is 40%; shake up, pipette 30mL in 200mL beaker, be positioned in 15KW microwave device; with high pure nitrogen displacement protection whole microwave cavity space; microwave frequency 100GHz – 300GHz, sample disc rotating speed is 10 revs/min, microwave irradiating time 20min.
Microwave irradiation samples respectively β-damascone starting raw material and postradiation sample after processing and having tested, and with HP5-MS chromatographic column, carries out GC-MS analysis, and analytical results shows: in β-damascone starting raw material, E:Z isomer proportion is 78:22; After microwave treatment, in β-damascone sample, E:Z isomer proportion becomes 95:5.
Sample after β-damascone starting raw material and uv irradiating processing is sampled respectively, with alcohol, diluting is respectively that mass concentration is β-damascone solution of 1%, with 1.5% consumption, add in cigarette flavors and add on pipe tobacco respectively, rolling into cigarette.Through 9 professional cigarette sensory evaluating smoking personnel, smoke panel test, unanimously think that the β-damascone after microwave irradiation processing can increase the lucid and lively sense of cigarette flavor, sense organ impression is obviously better than the initial control sample cigarette of β-damascone.
Embodiment 5
With propylene glycol: ethanol (2:1, V/V) be solvent, β-damascone solution that preparation mass concentration is 50%, shake up, pipette 50mL in 200mL beaker, be positioned in 20KW microwave device, microwave frequency 1GHz – 200GHz, sample disc rotating speed is 10 revs/min, microwave irradiating time 20min.
Microwave irradiation samples respectively β-damascone starting raw material and postradiation sample after processing and having tested, and with HP5-MS chromatographic column, carries out GC-MS analysis, and analytical results shows: in β-damascone starting raw material, E:Z isomer proportion is 75:25; After microwave treatment, in β-damascone sample, E:Z isomer proportion becomes 96:4.
Sample after β-damascone starting raw material and uv irradiating processing is sampled respectively, with alcohol, diluting is respectively that mass concentration is β-damascone solution of 1%, with 1.3% consumption, add in cigarette flavors and add on pipe tobacco respectively, rolling into cigarette.Through 9 professional cigarette sensory evaluating smoking personnel, smoke panel test, unanimously think that the β-damascone after microwave irradiation processing can increase the lucid and lively sense of cigarette flavor, sense organ impression is obviously better than the initial control sample cigarette of β-damascone.
It may be noted that and the foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.

Claims (3)

1. a method that improves β-damascone quality, is characterized in that: β-damascone is carried out to uviolizing or microwave irradiation processing, the E isomer ratio in β-damascone is improved.
2. the method for raising β-damascone quality according to claim 1, is characterized in that: the preferred 200nm~400nm of wavelength of described uviolizing.
3. the method for raising β-damascone quality according to claim 1, is characterized in that: the calibration 0.3GHz~300GHz of described microwave irradiation.
CN201410418344.4A 2014-08-22 2014-08-22 Method for enhancing quality of beta-damascone Pending CN104194933A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410418344.4A CN104194933A (en) 2014-08-22 2014-08-22 Method for enhancing quality of beta-damascone

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410418344.4A CN104194933A (en) 2014-08-22 2014-08-22 Method for enhancing quality of beta-damascone

Publications (1)

Publication Number Publication Date
CN104194933A true CN104194933A (en) 2014-12-10

Family

ID=52080303

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410418344.4A Pending CN104194933A (en) 2014-08-22 2014-08-22 Method for enhancing quality of beta-damascone

Country Status (1)

Country Link
CN (1) CN104194933A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4914220A (en) * 1988-05-23 1990-04-03 Merck & Co., Inc. Process for synthesis of E-2-methyl-α,β-unsaturated aldehydes
CN101613277A (en) * 2009-07-30 2009-12-30 淮阴师范学院 Improve the method for content of cis-methyl-dihydrojasmonate
CN102883599A (en) * 2010-04-15 2013-01-16 巴斯夫欧洲公司 UV absorber for reducing the E/Z isomerization of pesticides

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4914220A (en) * 1988-05-23 1990-04-03 Merck & Co., Inc. Process for synthesis of E-2-methyl-α,β-unsaturated aldehydes
CN101613277A (en) * 2009-07-30 2009-12-30 淮阴师范学院 Improve the method for content of cis-methyl-dihydrojasmonate
CN102883599A (en) * 2010-04-15 2013-01-16 巴斯夫欧洲公司 UV absorber for reducing the E/Z isomerization of pesticides

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ERIC V. ANSLYN等: "《现代物理有机化学》", 30 September 2009, 高等教育出版社 *
董艳红等: "顺反异构体药物的分析测定方法", 《药学进展》 *

Similar Documents

Publication Publication Date Title
López et al. Impact odorants of different young white wines from the Canary Islands
Song et al. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
Zalacain et al. Analysis of wine primary aroma compounds by stir bar sorptive extraction
Schüttler et al. Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
CN102830196B (en) Method for detecting quality of tobacco flavor
Li et al. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
Zhang et al. Sunlight exclusion from Muscat grape alters volatile profiles during berry development
Mutzel et al. An improved method for the quantification of SOA bound peroxides
KR102288257B1 (en) Functional cigarette filter comprising natural plant material, cigarette containing the same, and method for producing the same
Poitou et al. 1, 8-Cineole in French red wines: evidence for a contribution related to its various origins
Langen et al. Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional gas chromatography with tandem mass spectrometric detection
Busch et al. Pyrolysis and combustion of tobacco in a cigarette smoking simulator under air and nitrogen atmosphere
Zhou et al. Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowers
Adam et al. Application of time-of-flight mass spectrometry with laser-based photoionization methods for analytical pyrolysis of PVC and tobacco
Ledauphin et al. Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds
Deng et al. Application of HS‐SPME and GC‐MS to characterization of volatile compounds emitted from Osmanthus flowers
CN103468411B (en) Method for extracting living tobacco leaf aroma substance from tobacco curing room waste gas and method for improving cigarette flue gas aroma
Wang et al. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
Kanafusa et al. Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves
Chung et al. Analysis of lipophilic compounds of tea coated on the surface of clay teapots
Lichvanová et al. Using corona discharge-ion mobility spectrometry for detection of 2, 4, 6-Trichloroanisole
Ma et al. The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis
CN104194933A (en) Method for enhancing quality of beta-damascone
Qin et al. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
Zhou et al. Origin Discrimination of Osmanthus fragrans var. thunbergii Flowers using GC–MS and UPLC‐PDA Combined with Multivariable Analysis Methods

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141210

WD01 Invention patent application deemed withdrawn after publication