CN106929536A - A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices - Google Patents
A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices Download PDFInfo
- Publication number
- CN106929536A CN106929536A CN201710097061.8A CN201710097061A CN106929536A CN 106929536 A CN106929536 A CN 106929536A CN 201710097061 A CN201710097061 A CN 201710097061A CN 106929536 A CN106929536 A CN 106929536A
- Authority
- CN
- China
- Prior art keywords
- momordica grosvenori
- spices
- perfume
- cigarette
- bio
- 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
Links
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 73
- 235000013599 spices Nutrition 0.000 title claims abstract description 41
- 239000002304 perfume Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 16
- 241001409321 Siraitia grosvenorii Species 0.000 title abstract description 7
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 241000588746 Raoultella planticola Species 0.000 claims abstract description 11
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 68
- 238000011218 seed culture Methods 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000012531 culture fluid Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 13
- 241000208125 Nicotiana Species 0.000 claims description 11
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 230000000813 microbial effect Effects 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 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 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 2
- 230000006837 decompression Effects 0.000 claims 1
- 239000000243 solution Substances 0.000 abstract description 22
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 abstract description 21
- 239000003546 flue gas Substances 0.000 abstract description 21
- 239000003205 fragrance Substances 0.000 abstract description 16
- 235000009508 confectionery Nutrition 0.000 abstract description 11
- 239000007789 gas Substances 0.000 abstract description 11
- 238000000605 extraction Methods 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 8
- 238000010992 reflux Methods 0.000 abstract description 6
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- 229920002521 macromolecule Polymers 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000003384 small molecules Chemical class 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000000287 crude extract Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- URLKBWYHVLBVBO-UHFFFAOYSA-N Para-Xylene Chemical group CC1=CC=C(C)C=C1 URLKBWYHVLBVBO-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 150000008081 1H-pyrimidin-4-ones Chemical class 0.000 description 1
- HVGZQCSMLUDISR-UHFFFAOYSA-N 2-Phenylethyl propanoate Chemical compound CCC(=O)OCCC1=CC=CC=C1 HVGZQCSMLUDISR-UHFFFAOYSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- WJQOZHYUIDYNHM-UHFFFAOYSA-N 2-tert-Butylphenol Chemical compound CC(C)(C)C1=CC=CC=C1O WJQOZHYUIDYNHM-UHFFFAOYSA-N 0.000 description 1
- MGADZUXDNSDTHW-UHFFFAOYSA-N 2H-pyran Chemical compound C1OC=CC=C1 MGADZUXDNSDTHW-UHFFFAOYSA-N 0.000 description 1
- SIXWIUJQBBANGK-UHFFFAOYSA-N 4-(4-fluorophenyl)-1h-pyrazol-5-amine Chemical compound N1N=CC(C=2C=CC(F)=CC=2)=C1N SIXWIUJQBBANGK-UHFFFAOYSA-N 0.000 description 1
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical class CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 1
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000220317 Rosa Species 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
- 235000021355 Stearic acid Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000002027 dichloromethane extract Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 description 1
- 229940093471 ethyl oleate Drugs 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Fats And Perfumes (AREA)
Abstract
The present invention provides method and its application that a kind of bio perfume (or spice) prepares Momordica grosvenori spices, Momordica grosvenori is first carried out into aqueous solution refluxing extraction active ingredient, again with Momordica grosvenori extract solution as substrate, raw Raoul bacterium (Raoultella planticola VP4 4) is planted through aroma former to ferment, macromolecular substances in degraded, conversion Momordica grosvenori extract solution, generate small molecule flavor matter, reduce stimulating component, abundant fragrance, improves flavouring essence quality；Applied in cigarette, coordinated with flue gas, reduce flue gas excitant, abundant cigarette perfume, sweet flue gas, improve cigarette perfume quality, the style and features of prominent Yellow Crane Tower brand cigarette, the defect for overcoming big Fructus Monordicae extract application excitant in cigarette, miscellaneous gas weight, pleasant impression unnet.
Description
Technical field
The present invention relates to tobacco aromaticss technical field, specifically a kind of bio perfume (or spice) prepare Momordica grosvenori spices method and its
Using.
Background technology
In tobacco product, flue gas organoleptic quality should be ensured, it is comprehensive including fragrance, concentration, excitant, miscellaneous gas, pleasant impression etc.
Index is closed, the less harmful of cigarette is ensured again.Natural feature tobacco aromaticss are added in tobacco, drop evil can be played and mended
The effect of fragrance is repaid, demand of the consumer for natural prodcuts can be also met.Cigarette natural additive be typically plant water extraction or
The crude extract of alcohol extracting, having that miscellaneous gas weight, excitant be big and mouthfeel is uncomfortable etc. inhales taste defect.
Momordica grosvenori (Classification system Siraitia grosvenorii, English name fructus momordicae) is Curcurbitaceae
The fruit of balsam pear platymiscium, it contains the water soluble ingredients such as mogroside, fructose, amino acid, flavones, has in cigarette abundant
The effect of cigarette perfume and sweet flue gas, prominent " Yellow Crane Tower " cigarette perfume is abundant, the preferable style and features of sweet sense of flue gas；But due to arhat
Fruit medicinal extract contains polysaccharide macro-molecular, therefore there is the big counter productive of excitant in cigarette.
The present inventor realize it is of the invention during by research find：Microorganism can produce huge in breeding
High activity enzyme system, such as polysaccharide hydrolysis enzyme, protease, esterification enzyme, redox enzymes and lyases, in enzymatic
In effect, chemical action and microbial body under the synergy of complicated metabolism, decomposed with Fructus Monordicae extract as raw material, dropped
The effects such as solution, oxidation, reduction, polymerization, coupling, conversion, form complicated low molecular compound, including various fragrance chemical combination
Thing, such as alcohols, aldehydes, ketone, acids, lipid, phenols, pyran, pyridines and terpenes, these aroma substances are tobaccos
Or the aroma component of the additive for tobacco, characteristic strengthening is carried out to cigarette perfume, improves mouthfeel.
Raw Raoul bacterium (Raoultella planticola VP4-4) of aroma former plant is can be by monose, how glycoxidative product
One quasi-microorganism of raw acid Studies of The Aromatic Substances, it can consume carbohydrate macromolecular, eliminate the negative effect of these macromolecular complex confrontation cigarette,
Transform portion material generation simultaneously vanillic aldehyde and other fragrance matters, and the fragrance matter for producing can play increasing in cigarette
Plus the effect of delicate fragrance note and elegant sense, the partially cleer and peaceful elegant preferable style and features of sense of " Yellow Crane Tower " fragrance can be embodied.
In the prior art, with the raw Raoul bacterium fermentation Fructus Monordicae extract of aroma former plant, conversion, degraded macromolecular substances,
Generation small molecule flavor matter, enriches fragrance, reduces Fructus Monordicae extract stimulating component, improves flavouring essence quality；In cigarette
Using, coordinate with flue gas, flue gas excitant is reduced, cigarette perfume, sweet flue gas are enriched, improve cigarette perfume quality, prominent Yellow Crane Tower brand
The style and features of cigarette, the defect for overcoming in Fructus Monordicae extract big application excitant in cigarette, miscellaneous gas weight, pleasant impression unnet, still
Have no report.
The content of the invention
The present invention is in view of the shortcomings of the prior art, there is provided a kind of bio perfume (or spice) prepares the method for Momordica grosvenori spices and its answers
With, cigarette perfume quality can be effectively improved, the style and features of prominent Yellow Crane Tower brand cigarette overcome Fructus Monordicae extract to be answered in cigarette
The defect big with excitant, miscellaneous gas is heavy, pleasant impression is not net.
The present invention provides a kind of method that bio perfume (or spice) prepares Momordica grosvenori spices, comprises the following steps：
(1) preparation of Momordica grosvenori extract solution：By Momordica grosvenori and water by weight 1:20~50 are well mixed, 90~100 DEG C
Refluxing extraction 1~3 time, 3 hours every time, suction filtration, merging filtrate obtained Momordica grosvenori extract solution；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, at 25~42 DEG C, activated spawn is obtained after 24~96h of quiescent culture, be placed in 4 DEG C of refrigerators；
Raoul bacterium (Raoultella planticola VP4-4) is given birth in described plant, and preserving number is CCTCC NO:M
2012005, it is preserved in China typical culture collection center, preservation address on January 11st, 2012：Wuhan, China Wuhan is big
Learn, acid can be produced, carbohydrate macromolecular substances etc. can be converted；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, seed culture medium is inoculated into, 25~42
DEG C, 24~96h of shaken cultivation under the conditions of 100~150r/min, continuously transfer 1~3 time, seed culture fluid is obtained；
(4) microbial fermentation of Momordica grosvenori extract solution：By the seed culture fluid of above-mentioned steps (3), by volume 10~
25% is inoculated into above-mentioned steps 1) Momordica grosvenori extract solution in, the tinning amount of postvaccinal filtrate is 30~60%, pH5~8,25
~40 DEG C, 100~150r/min of mixing speed ferments 1~6 day under the conditions of lucifuge, obtains Momordica grosvenori zymotic fluid；
(5) alcohol precipitation purifying：By step 4) Momordica grosvenori zymotic fluid be concentrated into relative density 1~1.3, with 95% ethanol press matter
Amount compares 1:3~8 are well mixed, and stand overnight, and 4000~10000r/min is centrifuged 5~20min, takes supernatant, and 55~75 DEG C subtract
Pressure is concentrated into the Luo Han Guo Paste In Foods that relative density is 1.0~1.3, the as fragrant Momordica grosvenori spices for preparing of bio.
Further, described slant medium is constituted：Brewer's wort 125mL, glucose 20g/L, agar 15g/L.
Further, described seed culture medium is constituted：Fructose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
The present invention provides a kind of application of Momordica grosvenori spices of above-mentioned bio perfume method preparation in cigarette shreds, described
Momordica grosvenori spices is added in cigarette shreds as natural tobacco additive, is 1/1000000th~the 3 of tobacco quality, is assisted with flue gas
Adjust, enrich cigarette perfume, sweet flue gas, improve cigarette perfume quality, the style and features of prominent Yellow Crane Tower brand cigarette overcome Momordica grosvenori to extract
The defect that thing application excitant in cigarette is big, miscellaneous gas is heavy, pleasant impression is not net.
Beneficial effects of the present invention：Momordica grosvenori is first carried out aqueous solution refluxing extraction active ingredient by the present invention, then with arhat
Fruit extract solution is substrate, and planting raw Raoul bacterium ((Raoultella planticola VP4-4)) through aroma former ferments, degraded,
Macromolecular substances in conversion Momordica grosvenori extract solution, generate small molecule flavor matter, reduce stimulating component, enrich fragrance, carry
Flavouring essence quality high；Applied in cigarette, coordinated with flue gas, reduce flue gas excitant, enrich cigarette perfume, sweet flue gas, improve cigarette perfume
Quality, the style and features of prominent Yellow Crane Tower brand cigarette overcome that Fructus Monordicae extract application excitant in cigarette is big, miscellaneous gas
The unnet defect of weight, pleasant impression.
Present invention process mild condition, product yield is high, and plant material used has that amount is big, natural environmental-protective is harmless,
Nutritious the advantages of, Fructus Monordicae extract is overcome in cigarette using the larger, defect that miscellaneous gas is heavier is stimulated, with industry
Using conversion prospect.
Specific embodiment
The technical scheme in the present invention is clearly and completely described below by specific embodiment.It should be appreciated that
Specific embodiment described by this part can only be used to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A kind of method that bio perfume (or spice) prepares Momordica grosvenori spices, comprises the following steps：
(1) preparation of Momordica grosvenori extract solution：By Momordica grosvenori and water by weight 1:25 are well mixed, 90 DEG C of refluxing extractions 2
Secondary, 3 hours every time, suction filtration, merging filtrate obtained Momordica grosvenori extract solution；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, at 28 DEG C, activated spawn is obtained after quiescent culture 32h, be placed in 4 DEG C of refrigerators；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, be inoculated into seed culture medium, 28 DEG C,
Shaken cultivation 30h under the conditions of 100r/min, continuous switching 2 times, is obtained seed culture fluid；
(4) microbial fermentation of Momordica grosvenori extract solution：By the seed culture fluid of above-mentioned steps (3), by volume 12.5%
Be inoculated into above-mentioned steps 1) Momordica grosvenori extract solution in, the tinning amount of postvaccinal filtrate is 36%, pH5.5,28 DEG C, stirring speed
Degree 100r/min, ferments 1.5 days under the conditions of lucifuge, obtains Momordica grosvenori zymotic fluid；
(5) alcohol precipitation purifying：By step 4) Momordica grosvenori zymotic fluid be concentrated into relative density 1.15, with 95% ethanol press quality
Than 1:3.5 are well mixed, and stand overnight, 5000r/min centrifugation 15min, take supernatant, and 60 DEG C are concentrated under reduced pressure into relative density and are
The fragrant Momordica grosvenori spices for preparing of 1.08 Luo Han Guo Paste In Foods, as bio.
Described slant medium is constituted：Maltose 125mL, glucose 20g/L, agar 15g/L；
Described seed culture medium is constituted：Fructose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L；
Embodiment 2
A kind of method that bio perfume (or spice) prepares Momordica grosvenori spices, comprises the following steps：
(1) preparation of Momordica grosvenori extract solution：By Momordica grosvenori and water by weight 1:30 are well mixed, 94 DEG C of refluxing extractions 3
Secondary, 3 hours every time, suction filtration, merging filtrate obtained Momordica grosvenori extract solution；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, at 32 DEG C, activated spawn is obtained after quiescent culture 48h, be placed in 4 DEG C of refrigerators；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, be inoculated into seed culture medium, 32 DEG C,
Shaken cultivation 36h under the conditions of 110r/min, continuous switching 3 times, is obtained seed culture fluid；
(4) microbial fermentation of Momordica grosvenori extract solution：By the seed culture fluid of above-mentioned steps (3), 18% connect by volume
Kind to above-mentioned steps 1) Momordica grosvenori extract solution in, the tinning amount of postvaccinal filtrate is 45%, pH6,32 DEG C, mixing speed
110r/min, ferments 2.5 days under the conditions of lucifuge, obtains Momordica grosvenori zymotic fluid；
(5) alcohol precipitation purifying：By step 4) Momordica grosvenori zymotic fluid be concentrated into relative density 1.23, with 95% ethanol press quality
Than 1:4 are well mixed, and stand overnight, 6000r/min centrifugation 10min, take supernatant, and 65 DEG C are concentrated under reduced pressure into relative density and are
The fragrant Momordica grosvenori spices for preparing of 1.16 Luo Han Guo Paste In Foods, as bio.
Described slant medium is constituted：Maltose 125mL, glucose 20g/L, agar 15g/L；
Described seed culture medium is constituted：Fructose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L；
The method that a kind of bio perfume (or spice) of embodiment 3 prepares Momordica grosvenori spices, comprises the following steps：
(1) preparation of Momordica grosvenori extract solution：By Momordica grosvenori and water by weight 1:40 are well mixed, 97 DEG C of refluxing extractions 2
Secondary, 3 hours every time, suction filtration, merging filtrate obtained Momordica grosvenori extract solution；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, at 38 DEG C, activated spawn is obtained after quiescent culture 72h, be placed in 4 DEG C of refrigerators；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, be inoculated into seed culture medium, 38 DEG C,
Shaken cultivation 72h under the conditions of 120r/min, continuous switching 2 times, is obtained seed culture fluid；
(4) microbial fermentation of Momordica grosvenori extract solution：By the seed culture fluid of above-mentioned steps (3), 22% connect by volume
Kind to above-mentioned steps 1) Momordica grosvenori extract solution in, the tinning amount of postvaccinal filtrate is 50%, pH7,38 DEG C, mixing speed
120r/min, ferments 4.2 days under the conditions of lucifuge, obtains Momordica grosvenori zymotic fluid；
(5) alcohol precipitation purifying：By step 4) Momordica grosvenori zymotic fluid be concentrated into relative density 1.28, with 95% ethanol press quality
Than 1:5 are well mixed, and stand overnight, 8000r/min centrifugation 6min, take supernatant, and 70 DEG C are concentrated under reduced pressure into relative density and are
The fragrant Momordica grosvenori spices for preparing of 1.312 Luo Han Guo Paste In Foods, as bio.
Described slant medium is constituted：Maltose 125mL, glucose 20g/L, agar 15g/L；
Described seed culture medium is constituted：Fructose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
In above-described embodiment, Raoul bacterium (Raoultella planticola VP4-4) is given birth in described plant, and preserving number is
CCTCC NO:M 2012005, China typical culture collection center, preservation address are preserved on January 11st, 2012：China
Wuhan Wuhan University.
The sensory evaluation of test example 1
By the fragrant Momordica grosvenori spices for preparing of embodiment 1-3 bios press tobacco quality than 1/1000000th, 2/1000000ths,
3/1000000ths are respectively added to during certain middle-grade cigarette brand cuts filler, and pipe tobacco loads hermetic bag, places 80 DEG C of perseverances in an oven
Warm 30min, it is suitable to water content, cigarette is rolled into, it is flat that (22 DEG C+1, relative humidity be 60%+2%) is put into climatic chamber
Weighing apparatus 48h, asks the expert group of smokeing panel test to be smoked panel test.
Smoked panel test repeatedly through the group of smokeing panel test, Analyses Methods for Sensory Evaluation Results such as table 1 shows：The fragrant arhat for preparing of bio of the invention
Fruity material, at addition 1/1000000th~3, coordinates with flue gas, enriches cigarette perfume, increases the sweet sense of flue gas, reduces excitant,
Preferably, flue gas is soft for pleasant impression, increases throat's comfortableness, hence it is evident that improving Momordica grosvenori crude extract makes flue gas stimulation become big, have miscellaneous gas
Suction taste defect, while improve the organoleptic quality of flue gas.
The sensory evaluation of the bio of table 1. perfume Momordica grosvenori spices
The volatile ingredient gaseous mass spectrum contrasting detection of test example 2 is analyzed
The fragrant Momordica grosvenori spices for preparing of bio is waved with Momordica grosvenori crude extract (hereinafter referred to as compareing) using GC/MS
The fragrance component GC/MS comparative analyses of hair property.
(1) Simultaneous distillation-extraction
5g bios perfume Momordica grosvenori spices or its control are fitted into round-bottomed flask, 400mL water is added, are heated with electric jacket
To seething with excitement, the dichloromethane of 200mL is added in the round-bottomed flask of opposite side, liquid level at middle separating tube is treated in 60 DEG C of water-bath boilings
There is timing extraction 4h after layering.After extraction terminates, to anhydrous sodium sulfate is added in dichloromethane extract, overnight, filtering is simultaneously
1mL is concentrated into, concentrate is used to carry out GC/MS analyses.
(2) GC/MS analyses：HP-5MS (50m × 0.25mm × 0.25 μm) capillary column；Injector temperature：250℃；Shunting
Than 50:1；Carrier gas：He, 1mL/min；Heating schedule：It is raised to 250 DEG C (5min) with 5 DEG C/min from 50 DEG C (1min)；Transmission line temperature
Degree：250℃；Ion gun：EI sources；Electron energy：70eV；Sweep limits：50~550amu；Storehouse is composed using WILEY and MINILAB
Retrieved.
(3) aroma volatile comparative analysis
Analysis of aroma components is carried out by the GC/MS Momordica grosvenori spices for preparing fragrant to bio of the invention, can be with from table 2
Find out, 52 kinds of volatile ingredients are identified altogether, there are the compositions such as ketone, aldehydes, acids, esters, wherein emerging have 42 kinds,
Wherein 3- hydroxy-2-butanones percentage contents 26.87%, with pleasant milk fragrance, furfuryl alcohol has peculiar burnt odor gas,
Dilute solution has fruit sample Jiao's sweet fragrance, and 4- hydroxy pyrimidines have similar hyacinthine fragrance, sweet with fruit after dilution
Fragrance, benzaldehyde has semen armeniacae amarae taste, there is fragranced during burning, and phenmethylol has faint fragranced, and benzyl carbinol has rose fresh and sweet
Perfume (or spice), stearic acid, ethyl oleate etc. can improve cigarette perfume；What is disappeared has 27 kinds of volatile ingredients, including phenol, 2,4- bis-
The harmful substances such as tert-butyl phenol；And the percentage contents of the pungent such as paraxylene, diisooctyl phthalate are big
Amplitude reduction；The percentage contents lifting of the aroma substances such as myristic acid；It is all these to blend together, assign bio fragrant
The abundant fragrance of the Momordica grosvenori spices of preparation, there is sweet sense, and aroma quality is improved, and is coordinated with flue gas, and reducing stimulates, reduces miscellaneous gas, soft
And flue gas.
The fragrant Momordica grosvenori spices for preparing of the bio of table 2. does not ferment the volatile ingredient GC/MS comparative analyses for compareing with it
It is interior in table 2 to be designated as phenylethyl propionate；"/" is represented and not detected.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by scope of the claims.
Claims (4)
1. a kind of method that bio perfume (or spice) prepares Momordica grosvenori spices, it is characterised in that comprise the following steps：
(1) preparation of Momordica grosvenori extract solution：By Momordica grosvenori and water by weight 1:20~50 are well mixed, 90~100 DEG C of backflows
Extract 1~3 time, 3 hours every time, suction filtration, merging filtrate obtained Momordica grosvenori extract solution；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope culture
On base, at 25~42 DEG C, activated spawn is obtained after 24~96h of quiescent culture, be placed in 4 DEG C of refrigerators；
Raoul bacterium (Raoultella planticola VP4-4) is given birth in described plant, and preserving number is CCTCC NO:M
2012005, it is preserved in China typical culture collection center, preservation address on January 11st, 2012：Wuhan, China Wuhan is big
Learn；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, be inoculated into seed culture medium, 25~42 DEG C,
24~96h of shaken cultivation under the conditions of 100~150r/min, continuously transfers 1~3 time, and seed culture fluid is obtained；
(4) microbial fermentation of Momordica grosvenori extract solution：By the seed culture fluid of above-mentioned steps (3), 10~25% connect by volume
Kind to above-mentioned steps 1) Momordica grosvenori extract solution in, the tinning amount of postvaccinal filtrate is 30~60%, pH5~8,25~40
DEG C, 100~150r/min of mixing speed ferments 1~6 day under the conditions of lucifuge, obtains Momordica grosvenori zymotic fluid；
(5) alcohol precipitation purifying：By step 4) Momordica grosvenori zymotic fluid be concentrated into relative density 1~1.3, with 95% ethanol in mass ratio
1:3~8 are well mixed, and stand overnight, and 4000~10000r/min is centrifuged 5~20min, takes supernatant, and 55~75 DEG C of decompressions are dense
It is reduced to the Luo Han Guo Paste In Foods that relative density is 1.0~1.3, the as fragrant Momordica grosvenori spices for preparing of bio.
2. the method that bio perfume (or spice) as claimed in claim 1 prepares Momordica grosvenori spices, it is characterised in that：Described inclined-plane culture
Base is constituted：Brewer's wort 125mL, glucose 20g/L, agar 15g/L.
3. the method that bio perfume (or spice) as claimed in claim 1 prepares Momordica grosvenori spices, it is characterised in that：Described seed culture
Base is constituted：Fructose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
4. application of the Momordica grosvenori spices that prepared by a kind of method any one of claim 1-3 in cigarette shreds, it is special
Levy and be：The Momordica grosvenori spices is added in cigarette shreds as natural tobacco additive, and adding proportion is the hundred of tobacco quality
1/10000th~3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710097061.8A CN106929536A (en) | 2017-02-22 | 2017-02-22 | A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710097061.8A CN106929536A (en) | 2017-02-22 | 2017-02-22 | A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106929536A true CN106929536A (en) | 2017-07-07 |
Family
ID=59423852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710097061.8A Pending CN106929536A (en) | 2017-02-22 | 2017-02-22 | A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106929536A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142988A (en) * | 2017-12-08 | 2018-06-12 | 湖北中烟工业有限责任公司 | A kind of preparation method of Fructus Monordicae extract for flavouring humectation |
| CN109380762A (en) * | 2018-10-10 | 2019-02-26 | 云南大学 | A kind of combined extraction method and the application of passion fruit pericarp volatile oil and polysaccharide |
| CN109536283A (en) * | 2018-11-09 | 2019-03-29 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for the levant storax oil improving quality |
| CN111378528A (en) * | 2018-12-29 | 2020-07-07 | 贵州中烟工业有限责任公司 | Method for preparing spice by using fructus momordicae extract as raw material and adopting microchannel reactor and application of method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191130A (en) * | 2011-05-19 | 2011-09-21 | 湖北中烟工业有限责任公司 | Preparation method of fermented cigarette fructus momordicae extractum |
| CN102851241A (en) * | 2012-09-05 | 2013-01-02 | 湖北中烟工业有限责任公司 | Preparation method for irritation reducing fermentation tobacco extract, and applications of irritation reducing fermentation tobacco extract in recombinant tobacco |
| CN102864103A (en) * | 2012-09-05 | 2013-01-09 | 湖北中烟工业有限责任公司 | Composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to recombinant tobacco leaf |
| CN102978127A (en) * | 2012-09-05 | 2013-03-20 | 湖北中烟工业有限责任公司 | Tobacco leaf extract and cocoa extract composite fermentation perfume preparation method and applications of tobacco leaf extract and cocoa extract composite fermentation perfume in recombinant tobacco leaf |
-
2017
- 2017-02-22 CN CN201710097061.8A patent/CN106929536A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191130A (en) * | 2011-05-19 | 2011-09-21 | 湖北中烟工业有限责任公司 | Preparation method of fermented cigarette fructus momordicae extractum |
| CN102851241A (en) * | 2012-09-05 | 2013-01-02 | 湖北中烟工业有限责任公司 | Preparation method for irritation reducing fermentation tobacco extract, and applications of irritation reducing fermentation tobacco extract in recombinant tobacco |
| CN102864103A (en) * | 2012-09-05 | 2013-01-09 | 湖北中烟工业有限责任公司 | Composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to recombinant tobacco leaf |
| CN102978127A (en) * | 2012-09-05 | 2013-03-20 | 湖北中烟工业有限责任公司 | Tobacco leaf extract and cocoa extract composite fermentation perfume preparation method and applications of tobacco leaf extract and cocoa extract composite fermentation perfume in recombinant tobacco leaf |
Non-Patent Citations (1)
| Title |
|---|
| 刘绍华等: "GC-MS对罗汉果提取物挥发性成分的分析及其对提高卷烟吸食品质的作用", 《中草药》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142988A (en) * | 2017-12-08 | 2018-06-12 | 湖北中烟工业有限责任公司 | A kind of preparation method of Fructus Monordicae extract for flavouring humectation |
| CN109380762A (en) * | 2018-10-10 | 2019-02-26 | 云南大学 | A kind of combined extraction method and the application of passion fruit pericarp volatile oil and polysaccharide |
| CN109536283A (en) * | 2018-11-09 | 2019-03-29 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for the levant storax oil improving quality |
| CN111378528A (en) * | 2018-12-29 | 2020-07-07 | 贵州中烟工业有限责任公司 | Method for preparing spice by using fructus momordicae extract as raw material and adopting microchannel reactor and application of method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102978127B (en) | Tobacco leaf extract and cocoa extract composite fermentation perfume preparation method and applications of tobacco leaf extract and cocoa extract composite fermentation perfume in recombinant tobacco leaf | |
| CN102864103B (en) | Composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to recombinant tobacco leaf | |
| CN102851228B (en) | Preparation method and application of Bacillus methylotrophicus and tobacco spine date seed extract thereof | |
| CN106929536A (en) | A kind of bio perfume (or spice) prepares method and its application of Momordica grosvenori spices | |
| CN104293487B (en) | The method that grape fermentation extract produces tobacco aromatics using by Maillard reaction | |
| CN106136303B (en) | A kind of preparation method and applications of cape jasmine cigarette extract | |
| CN101638608A (en) | Tobacco fig flavor prepared by microbes as well as preparation method and application thereof | |
| CN102851241B (en) | Preparation method for irritation reducing fermentation tobacco extract, and applications of irritation reducing fermentation tobacco extract in recombinant tobacco | |
| CN105105318A (en) | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes | |
| CN106551422A (en) | Preparation method and application of the cigarette with Semen Ziziphi Spinosae extractum | |
| CN107227204A (en) | A kind of cichory root tobacco aromaticss and its preparation method and application | |
| CN106434828A (en) | Preparation method of fermented parochetus communis perfumes for cigarettes | |
| CN105062677A (en) | Method for preparing fermented beet extract through processing beet juice by Lactobacillus plantarum | |
| CN107043788A (en) | A kind of method and its application that fig flavor is prepared based on bio perfume (or spice) | |
| CN108707510A (en) | A kind of preparation method and applications of the compound maillard reaction thing of jujube tobacco | |
| CN102851229B (en) | Preparation method and application of Bacillus methylotrophicus and tobacco angelica sinensis extract thereof | |
| CN102851230B (en) | Preparation method and application of Bacillus methylotrophicus and tobacco chaff extract thereof | |
| CN103224894B (en) | Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application | |
| CN102628026A (en) | Bacillus methylotrophicus and preparation method and application of tobacco coffee extract thereof | |
| CN102551192B (en) | Method for preparing camphor tree leaf tobacco flavor | |
| CN102618475B (en) | Bacillus methylotrophicus and preparation method as well as application of tobacco cimicifugae extract | |
| CN109090697A (en) | A kind of method of mixed fungus fermentation tobacco | |
| CN103555768B (en) | Jujube spice | |
| CN108142988B (en) | Preparation method of momordica grosvenori extract for increasing aroma and keeping moisture | |
| CN109868186A (en) | A method of essence spice for cigarette is prepared using cordyceps sinensis or Jin Er and flower |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170707 |
|
| RJ01 | Rejection of invention patent application after publication |