CN106753794A - A kind of fermentation type tobacco preparation method of Dendranthema indicum essential oil - Google Patents
A kind of fermentation type tobacco preparation method of Dendranthema indicum essential oil Download PDFInfo
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- CN106753794A CN106753794A CN201611083178.2A CN201611083178A CN106753794A CN 106753794 A CN106753794 A CN 106753794A CN 201611083178 A CN201611083178 A CN 201611083178A CN 106753794 A CN106753794 A CN 106753794A
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- dendranthema indicum
- essential oil
- type tobacco
- dendranthema
- oil
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- 240000005250 Chrysanthemum indicum Species 0.000 title claims abstract description 77
- 235000018959 Chrysanthemum indicum Nutrition 0.000 title claims abstract description 72
- 238000000855 fermentation Methods 0.000 title claims abstract description 40
- 230000004151 fermentation Effects 0.000 title claims abstract description 40
- 239000000341 volatile oil Substances 0.000 title claims abstract description 39
- 241000208125 Nicotiana Species 0.000 title claims abstract description 34
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 20
- 241000233866 Fungi Species 0.000 claims abstract description 19
- 235000012054 meals Nutrition 0.000 claims abstract description 19
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 11
- 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 abstract description 11
- 241000499912 Trichoderma reesei Species 0.000 claims abstract description 11
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 10
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 10
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 239000002054 inoculum Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 241000723353 Chrysanthemum Species 0.000 claims 1
- 238000009313 farming Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000005303 weighing Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 13
- 235000019504 cigarettes Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 238000000926 separation method Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 150000003505 terpenes Chemical class 0.000 description 3
- 241001647745 Banksia Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- CXENHBSYCFFKJS-UHFFFAOYSA-N α-farnesene Chemical compound CC(C)=CCCC(C)=CCC=C(C)C=C CXENHBSYCFFKJS-UHFFFAOYSA-N 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- JXBSHSBNOVLGHF-UHFFFAOYSA-N 10-cis-Dihydrofarnesen Natural products CC=C(C)CCC=C(C)CCC=C(C)C JXBSHSBNOVLGHF-UHFFFAOYSA-N 0.000 description 1
- MGADZUXDNSDTHW-UHFFFAOYSA-N 2H-pyran Chemical compound C1OC=CC=C1 MGADZUXDNSDTHW-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- VLXDPFLIRFYIME-GZBLMMOJSA-N Copaene Natural products C1C=C(C)[C@H]2[C@]3(C)CC[C@H](C(C)C)[C@H]2[C@@H]31 VLXDPFLIRFYIME-GZBLMMOJSA-N 0.000 description 1
- XURCUMFVQKJMJP-UHFFFAOYSA-N Dihydro-alpha-guaien Natural products C1C(C(C)C)CCC(C)C2=C1C(C)CC2 XURCUMFVQKJMJP-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001138401 Kluyveromyces lactis Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000078639 Mentha spicata Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000228393 Sporidiobolus salmonicolor Species 0.000 description 1
- 241000235015 Yarrowia lipolytica Species 0.000 description 1
- 239000002154 agricultural waste Substances 0.000 description 1
- ADIDQIZBYUABQK-UHFFFAOYSA-N alpha-Guaiene Natural products C1C(C(C)=C)CCC(C)C2=C1C(C)CC2 ADIDQIZBYUABQK-UHFFFAOYSA-N 0.000 description 1
- JSNRRGGBADWTMC-UHFFFAOYSA-N alpha-farnesene Natural products CC(C)=CCCC(C)=CCCC(=C)C=C JSNRRGGBADWTMC-UHFFFAOYSA-N 0.000 description 1
- ADIDQIZBYUABQK-RWMBFGLXSA-N alpha-guaiene Chemical compound C1([C@H](CC[C@H](C2)C(C)=C)C)=C2[C@@H](C)CC1 ADIDQIZBYUABQK-RWMBFGLXSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- VLXDPFLIRFYIME-BTFPBAQTSA-N copaene Chemical compound C1C=C(C)[C@H]2[C@]3(C)CC[C@@H](C(C)C)[C@H]2[C@@H]31 VLXDPFLIRFYIME-BTFPBAQTSA-N 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 239000002027 dichloromethane extract Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002168 ethanoic acid esters Chemical class 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- -1 terpene compound Chemical class 0.000 description 1
- 229930006978 terpinene Natural products 0.000 description 1
- 150000003507 terpinene derivatives Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 229930000038 α-guaiene Natural products 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/022—Refining
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a kind of fermentation type tobacco preparation method of Dendranthema indicum essential oil, it is the Dendranthema indicum meal for weighing Dendranthema indicum and Dendranthema indicum being ground into 80~150 mesh, by Dendranthema indicum meal: glucose: water obtains mixed liquor；Bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed, fermenting compound fungus are obtained；Fermenting compound fungus are inoculated in mixed liquor ferment obtaining zymotic fluid；Zymotic fluid is put into bottle, is extracted using volatile oil extractor, and is separated in oil water separator, and the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil.Method technical process is simple, and cost of material is extremely cheap effective, has prospect useful industrially to obtain the new way of the natural tobacco aromaticss of a kind of economic, efficient and high-quality production.
Description
Technical field
The present invention relates to the application of microbial fermentation technology, a kind of system of fermentation type tobacco Dendranthema indicum essential oil is specifically referred to
Preparation Method.
Background technology
Microbial fermentation is the important component of biotechnology, and it is by microbiology, biochemistry, chemical engineering science
General principle organically combines, and is an engineering that various utilities are produced using the growth metabolism activity of microorganism
Technology.At present, most widely used biotechnology is microbial fermentation engineering in the biosynthesis of essence and flavoring agent, with industrial or agricultural
Waste material is raw material, and various natural perfume materials can be produced using microorganism.Aroma compound by Production by Microorganism Fermentation is main
There are four major classes:Terpenes, lactone, pyran and esters.Drawert and BantoS reports are separated from Kluyveromyces lactis
Obtain single mushroom class citronellol, linalool and geraniol；Lee etc. application yeast such as Sporidiobolus salmonicolor with
Yarrowia lipolytica are catalyzed ricinoleic acid, are the γ-decalactone for having peach fragrance through beta oxidation；The application such as Demain is micro-
Biology produces fragrant same clan's aroma compound such as vanillic aldehyde in its metabolic process；Belgian Gent etc. is with fusel oil as precursor
Thing, corresponding acetic acid esters is converted into using Mu Lake Hansenula yeasts by alcohol, and product is tightly held by activated carbon, and the concentrate after desorption can
As natural banana spices.
Dendranthema indicum Dendranthema indicum are the distinctive rare plants of Shennongjia, category forest zone government second class protection
Plant.Dendranthema indicum is perennial herb.Plant is short and small, and complete stool is dredged by white pubescence, and flower, leaf and root have strong fragrance；Stem
Base portion band aubergine；Blade is smaller and thick, bottle green, above vein protuberance, lower mask is recessed glandula；Spend small, yellow.This kind
It is close be similar to mother chrysanthemum (D.indicum), among the people to be called small chrysanthemum indicum, the Dendranthema indicum that differs primarily in that with former mutation
Leaf, flower etc. are with strong special aroma.It is from head to foot precious though fragrant chrysanthemum is small.Its flower, leaf, stem, root is all containing strong and unique
Fragrance, essence, medicinal extract, aromatic oil can be processed into, have the functions such as heat-clearing, removing toxic substances, sterilization, anti-inflammatory.
After Dendranthema indicum is through the system of drying in the air, volatile oil extraction is carried out, pale yellow oil can be prepared, main component is terpenes
Class and aromatic compound, have functions that obvious cough-relieving, anti-inflammatory, eliminating the phlegm, relieving asthma, and are added in cigarette, make flue gas exquisiteness soft
With, side effect can be significantly reduced after suction, alleviate the uncomfortable reaction of throat.Throat, respiratory tract to smoker can play protection and make
With, can significantly reduce the ill symptomses such as cough, many phlegm caused by smoking, and the elegant gracefulness of fragrance, this perfume (or spice) of tobacco with it is simple and elegant
Natural plants fragrance one integrated mass.However, in the middle of current preparation technology, it is found that oil yield is not high, efficiency is relatively low.
The content of the invention
The purpose of the present invention is aiming at existing weak point, there is provided a kind of fermentation type tobacco system of Dendranthema indicum essential oil
Preparation Method, the method produces the fermented type tobacco aromaticss with feature Scent of Chrysanthemum by microbial fermentation technology.
In order to solve the above technical problems, the present invention provides a kind of preparation method of fermentation type tobacco Dendranthema indicum essential oil, its
It is characterised by, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 80~150 mesh, Dendranthema indicum is thick
Powder: glucose: water obtains mixed liquor by weight being 6~10: 2~4: 85~92 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are mixed by weight the ︰ 1~2 of 1 ︰, 0~4 ︰ 1~2
Uniformly, fermenting compound fungus are obtained；
3) fermenting compound fungus are inoculated in mixed liquor and are fermented, ferment 1~7d first under the conditions of 20~30 DEG C, so
10~the 25d that fermented under the conditions of 8~12 DEG C afterwards obtains zymotic fluid；Wherein, the inoculum concentration of fermenting compound fungus is 0.05~0.3；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil.
Preferably, the Dendranthema indicum meal: glucose: water ratio is 7~9: 2~3: 88~92.
Preferably, the weight ratio of the bacillus subtilis, aspergillus niger and trichoderma reesei is the ︰ 3 of 3 ︰ 2.
Preferably, the inoculum concentration of the fermenting compound fungus is 0.1~0.2.
Preferably, the fermentation condition is that pH value is 2.5~5.5, and speed of agitator is 150~250r/min, and throughput is 1
~3VVM.
Analysis of aroma components：
(1) pre-treatment
400ml fermentation type tobaccos are fitted into round-bottomed flask with Dendranthema indicum essential oil, are carried out being heated to boiling with electric jacket, separately
The dichloromethane of 200ml, 60 DEG C of water-bath boilings, after layering occurs in liquid level at middle separating tube are added in the round-bottomed flask of side
Timing extracts 2h.After extraction terminates, to adding anhydrous sodium sulfate to absorb water in dichloromethane extract, stand overnight, filter and dense
1ml is reduced to, concentrate is used to carry out GC-MS analyses.
(2) gas chromatography-mass spectrography (GC/MS) analysis condition
Using HP6890/5973 type gas chromatograph-mass spectrometers, analysis condition is as follows：Chromatographic column：HP-5MS, 50cm × 0.25mm
×0.25μm；Carrier gas：Helium；Injector temperature mouthful：280℃；Detector：FID, 280 DEG C；Flow：Air 450ml/min, hydrogen
40ml/min；Column flow rate：40cm/min；Heat up：60 DEG C of (2min) 4 DEG C/min, 240 DEG C of 15 DEG C/min, 300 DEG C (20min)；Enter
Sample amount：1μl；Split ratio：20∶1；IE ion guns, 70ev, 50~650amu of sweep limits；Storehouse is composed using WILEY and MAINLIB
Retrieval.
The fermentation type tobacco of table 1 is analyzed with Dendranthema indicum derived essential oil
From analysis result, fermented type Dendranthema indicum essential oil main component is terpene compound.This kind of compound
Majority is that have positive effect to cigarette flavor.Phellandrene has oranges and tangerines, Xin Xiang, black pepper fragrance and oranges and tangerines, Xin Xiang, peppermint
Taste.Australene has the fragrance of pine, resin-like.Terpinene has lemon sample fragrance.α-guaiene has graceful wood
It is fragrant.Copaene has the pungent taste of face cream breath and fragrant slight bitter.α-farnesene has terpene fragrant, blue or green perfume, hay-scented, the pine perfumed ribbon to have
The blue or green vegetables note of the trace fragrance of a flower.Like fresh blue or green vegetables taste, the banksia rose, gin vinosity, medicinal herbs, similar berry are carried taste
The rear taste of celery, hay charm and certain fatty taste and tropical fruit (tree).Carypohyllene has a spearmint minty note, the banksia rose and with prestige
Scholar avoids pungent fragrant breeze rhythm, adds in cigarette as pungent fragrant dressing agent, improves the natural flavor with promoting or transferring cigarette perfume, increases with fragrance
The effect of effect.1,8- cineole has the fresh shady and cool delicate fragrance of camphor sample permeability, there is fresh and sweet cool taste.Add in cigarette,
Bitter peppery excitant can be suppressed, the cool taste head that can make peppermint cigarette is fragrant.
Advantages of the present invention：With Dendranthema indicum as raw material, produced by microbial fermentation technology has feature chrysanthemum to the present invention
The fermented type tobacco aromaticss of fragrance of a flower gas.Method technical process is simple, and cost of material is extremely cheap effective, there is prospect useful industrially
The new way of the natural tobacco aromaticss of a kind of economic, efficient and high-quality production can be obtained, and develops traditional production of flavor method institute not
Fertile novel tobacco flavor.This product increases cigarette perfume, improves fragrance texture, increases oral cavity aftertaste, slightly fine and smooth flue gas.
Specific embodiment
A part of embodiment is set forth below to be described in further detail relevant technical problem of the invention.
Embodiment 1
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 1, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 80 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 6: 2: 92 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 2 of 1 ︰, 1 ︰ 2, are obtained
Fermenting compound fungus；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.3 by inoculum concentration, be 2.5 in pH value, stirring turns
Speed is 250r/min, and throughput is under the conditions of 1VVM, ferment 5d under the conditions of 20 DEG C first, and then ferment 25d under the conditions of 8 DEG C
Obtain zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 1.
Embodiment 2
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 2, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 100 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 8: 2.5: 89.5 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 2 of 1 ︰, 2 ︰ 2, are obtained
Fermenting compound fungus；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.05 by inoculum concentration, be 3, speed of agitator in pH value
It is 200r/min, under the conditions of 2VVM, ferment 5d under the conditions of 20 DEG C first, then fermentation 25d is obtained throughput under the conditions of 8 DEG C
To zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 2.
Embodiment 3
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 3, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 120 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 9: 3: 88 mixing；
2) bacillus subtilis, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 3 of 3 ︰ 2, obtain compoiste fermented
Bacterium；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.1 by inoculum concentration, be 4, speed of agitator in pH value
It is 180r/min, throughput is under the conditions of 3VVM, ferment 7d under the conditions of 20 DEG C first, and then ferment 22d under the conditions of 10 DEG C
Obtain zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 3.
Embodiment 4
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 4, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 100 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 8: 3: 890 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 1 of 1 ︰, 3 ︰ 1, are obtained
Fermenting compound fungus；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.2 by inoculum concentration, be 5, speed of agitator in pH value
It is 150r/min, under the conditions of 2VVM, ferment 3d under the conditions of 25 DEG C first, then fermentation 10d is obtained throughput under the conditions of 9 DEG C
To zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 4.
Embodiment 5
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 5, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 100 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 6: 3: 88 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 3 of 3 ︰ 2, are sent out
Ferment compound bacteria；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.25 by inoculum concentration, be 5.5 in pH value, stirring turns
Speed is 200r/min, and throughput is under the conditions of 1VM, ferment 1d under the conditions of 30 DEG C first, and then ferment 23d under the conditions of 12 DEG C
Obtain zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 5.
Embodiment 6
The fermentation type tobacco preparation method of Dendranthema indicum essential oil 6, comprises the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 100 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 7: 3: 89 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 2 of 1 ︰, 2 ︰ 2, are obtained
Fermenting compound fungus；
3) fermenting compound fungus are inoculated in mixed liquor are fermented for 0.15 by inoculum concentration, be 4, speed of agitator in pH value
It is 230r/min, under the conditions of 3VVM, ferment 4d under the conditions of 28 DEG C first, then fermentation 25d is obtained throughput under the conditions of 9 DEG C
To zymotic fluid；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator
Middle separation, the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil 6.
Other unspecified parts are prior art.Although above-described embodiment is made that to the present invention and retouch in detail
State, but it is only a part of embodiment of the invention, rather than whole embodiments, people can also according to the present embodiment without
Other embodiment is obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.
Claims (5)
1. a kind of fermentation type tobacco preparation method of Dendranthema indicum essential oil, it is characterised in that comprise the following steps：
1) weigh Dendranthema indicum and Dendranthema indicum is ground into the Dendranthema indicum meal of 80~150 mesh, by Dendranthema indicum meal: Portugal
Grape sugar: water obtains mixed liquor by weight being 6~10: 2~4: 85~92 mixing；
2) bacillus subtilis, saccharomycete, aspergillus niger and trichoderma reesei are well mixed by weight the ︰ 1~2 of 1 ︰, 0~4 ︰ 1~2,
Obtain fermenting compound fungus；
3) fermenting compound fungus are inoculated in mixed liquor and are fermented, ferment 1~7d, Ran Hou first under the conditions of 20~30 DEG C
10~the 25d that fermented under the conditions of 8~12 DEG C obtains zymotic fluid；Wherein, the inoculum concentration of fermenting compound fungus is 0.05~0.3；
4) by step 3) in the zymotic fluid of gained be put into bottle, extracted using volatile oil extractor, and in oil water separator point
From the oil reservoir obtained by collecting is fermentation type tobacco Dendranthema indicum essential oil.
2. the fermentation type tobacco preparation method of Dendranthema indicum essential oil according to claim 1, it is characterised in that the legendary god of farming is fragrant
Chrysanthemum meal: glucose: water ratio is 7~9: 2~3: 88~92.
3. the fermentation type tobacco according to claim 1 or claim 2 preparation method of Dendranthema indicum essential oil, it is characterised in that described withered
The weight ratio of careless bacillus, aspergillus niger and trichoderma reesei is the ︰ 3 of 3 ︰ 2.
4. according to claim 3 or the fermentation type tobacco preparation method of Dendranthema indicum essential oil, it is characterised in that the fermentation
The inoculum concentration of compound bacteria is 0.1~0.2.
5. according to claim 1 or the fermentation type tobacco preparation method of Dendranthema indicum essential oil, it is characterised in that the fermentation
Condition is that pH value is 2.5~5.5, and speed of agitator is 150~250r/min, and throughput is 1~3VVM.
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| CN107129871A (en) * | 2017-06-13 | 2017-09-05 | 武汉黄鹤楼香精香料有限公司 | A kind of preparation method of fermentation type tobacco cypress leaf essential oil |
| CN113897240A (en) * | 2021-11-10 | 2022-01-07 | 安徽天祥粮油食品有限公司 | Peanut oil flavor improving method |
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