CN107043788A - A kind of method and its application that fig flavor is prepared based on bio perfume (or spice) - Google Patents
A kind of method and its application that fig flavor is prepared based on bio perfume (or spice) Download PDFInfo
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- CN107043788A CN107043788A CN201710206467.5A CN201710206467A CN107043788A CN 107043788 A CN107043788 A CN 107043788A CN 201710206467 A CN201710206467 A CN 201710206467A CN 107043788 A CN107043788 A CN 107043788A
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- flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 47
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 239000002304 perfume Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013599 spices Nutrition 0.000 title claims abstract description 12
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 48
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 241000588746 Raoultella planticola Species 0.000 claims abstract description 11
- 239000000287 crude extract Substances 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims description 32
- 238000011218 seed culture Methods 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 20
- 238000005516 engineering process Methods 0.000 claims description 16
- 239000012531 culture fluid Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000000813 microbial effect Effects 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
- 238000012546 transfer Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 22
- 235000009508 confectionery Nutrition 0.000 abstract description 11
- 235000013336 milk Nutrition 0.000 abstract description 9
- 239000008267 milk Substances 0.000 abstract description 9
- 210000004080 milk Anatomy 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 8
- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 229920002521 macromolecule Polymers 0.000 abstract description 5
- 150000003384 small molecules Chemical class 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- 239000002243 precursor Substances 0.000 abstract description 4
- 239000006286 aqueous extract Substances 0.000 abstract 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 18
- 239000003546 flue gas Substances 0.000 description 18
- 239000007789 gas Substances 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 8
- 238000000605 extraction Methods 0.000 description 8
- 241000208125 Nicotiana Species 0.000 description 7
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000010992 reflux Methods 0.000 description 5
- MGWAVDBGNNKXQV-UHFFFAOYSA-N diisobutyl phthalate Chemical compound CC(C)COC(=O)C1=CC=CC=C1C(=O)OCC(C)C MGWAVDBGNNKXQV-UHFFFAOYSA-N 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- YNQLUTRBYVCPMQ-UHFFFAOYSA-N Ethylbenzene Chemical compound CCC1=CC=CC=C1 YNQLUTRBYVCPMQ-UHFFFAOYSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
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- 238000006731 degradation reaction Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- XIRNKXNNONJFQO-UHFFFAOYSA-N ethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC XIRNKXNNONJFQO-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Natural products C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- ICKWICRCANNIBI-UHFFFAOYSA-N 2,4-di-tert-butylphenol Chemical class CC(C)(C)C1=CC=C(O)C(C(C)(C)C)=C1 ICKWICRCANNIBI-UHFFFAOYSA-N 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
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical class CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZKVZSBSZTMPBQR-UHFFFAOYSA-N Civetone Natural products O=C1CCCCCCCC=CCCCCCCC1 ZKVZSBSZTMPBQR-UHFFFAOYSA-N 0.000 description 1
- 241000402754 Erythranthe moschata Species 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 description 1
- 235000017286 Melicoccus bijugatus Nutrition 0.000 description 1
- NTIZESTWPVYFNL-UHFFFAOYSA-N Methyl isobutyl ketone Chemical compound CC(C)CC(C)=O NTIZESTWPVYFNL-UHFFFAOYSA-N 0.000 description 1
- UIHCLUNTQKBZGK-UHFFFAOYSA-N Methyl isobutyl ketone Natural products CCC(C)C(C)=O UIHCLUNTQKBZGK-UHFFFAOYSA-N 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
- 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
- 240000002017 Solanum caripense Species 0.000 description 1
- 235000018675 Solanum caripense Nutrition 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000000593 adipose tissue white Anatomy 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000002027 dichloromethane extract Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940067592 ethyl palmitate Drugs 0.000 description 1
- -1 ethylhexyl Ester Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- YAQXGBBDJYBXKL-UHFFFAOYSA-N iron(2+);1,10-phenanthroline;dicyanide Chemical compound [Fe+2].N#[C-].N#[C-].C1=CN=C2C3=NC=CC=C3C=CC2=C1.C1=CN=C2C3=NC=CC=C3C=CC2=C1 YAQXGBBDJYBXKL-UHFFFAOYSA-N 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- AVBRYQRTMPHARE-UHFFFAOYSA-N octyl formate Chemical compound CCCCCCCCOC=O AVBRYQRTMPHARE-UHFFFAOYSA-N 0.000 description 1
- 229940100595 phenylacetaldehyde Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003217 pyrazoles Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 229930007850 β-damascenone Natural products 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of method and its application that fig flavor is prepared based on bio perfume (or spice), raw Raoul bacterium (Raoultella planticola VP4 4) microbe conversion fig Aqueous extracts are planted using aroma former, the macromolecular substances such as the polysaccharide in degraded, conversion fig crude extract are small molecule flavor matter or flavor precursor, improve fragrance-quality；Applied in cigarette, cigarette perfume quality can be effectively improved, with the fragrance such as milk, really fragrant and sweet, cigarette perfume can be enriched, the style and features of prominent Yellow Crane Tower brand cigarette overcome fig flavor in cigarette using the defect that excitant is big, miscellaneous gas is heavy, pleasant impression is not net.
Description
Technical field
The present invention relates to tobacco aromaticss technical field, specifically a kind of method that fig flavor is prepared based on bio perfume (or spice)
And its application.
Background technology
In tobacco product, it should ensure that flue gas organoleptic quality, including fragrance, concentration, excitant, miscellaneous gas, pleasant impression etc. are comprehensive
Index is closed, ensures the less harmful of cigarette again.Natural feature tobacco aromaticss are added in tobacco, drop evil can be played with mending
The effect of fragrance is repaid, demand of the consumer for natural prodcuts can be also met.Charging perfuming technology is to improve cigarette product quality
It is to construct cigarette unique taste and style with the pith of the market competitiveness, realizes the most important hand of product quality differentiation
One of section, is the important means for stablizing cigarette smoking quality；It is production of cigarettes key technology, obtains characteristic charging perfuming material,
With very real meaning.And there is miscellaneous gas weight, thorn with the crude extract that natural additive is typically plant water extraction or alcohol extracting in cigarette
Swash that property is big and the suction taste defect such as mouthfeel discomfort.
Fig also known as reflect day fruit, syconium and mamoncillo etc., category Moraceae Ficus deciduous tree or shrub fruit, thin skin without
Core, meat is soft, nutritious.The fruit of fig is rich in glucose, fructose, amino acid, vitamin and mineral element etc..Nothing
Flowers and fruits spices can improve cigarette odor-absorbing, mitigate excitant and plentiful flue gas, assign a kind of unique fragrance of cigarette, and can be with volume
Cigarette perfume taste harmony, its application in cigarette charging is quite extensive.
But because fig medicinal extract contains polysaccharide macro-molecular, therefore there is in cigarette the big counter productive of excitant.This
Inventor has found during the present invention is realized by research：Aroma former plants raw Raoul bacterium (Raoultella
Planticola VP4-4) be can be by sugar or oxidation of ethanol into a class bacterium of the sour Studies of The Aromatic Substances such as acetic acid, it can consume carbohydrate
Macromolecular, eliminates the negative effect of these macromolecular complex confrontation cigarette, at the same transform portion material generation vanillic aldehyde and other
Fragrance matter, and the fragrance matter produced can play a part of increase delicate fragrance note and elegant sense in cigarette, can coordinate with
Strengthen the style and features of " Yellow Crane Tower " brand cigarette.
In the prior art, with the raw Raoul bacterium fermentation fig crude extract of aroma former plant, the macromolecular such as conversion, degradation of polysaccharide
Material, generation small molecule flavor matter or flavor precursor, enrich fragrance, reduce fig flavor stimulating component, improve fragrant
Gas quality；Apply, coordinate with flue gas in cigarette, reduce flue gas excitant, with the fragrance such as milk, really fragrant and sweet, cigarette can be enriched
Perfume (or spice), improves cigarette perfume quality, protrudes the style and features of Yellow Crane Tower brand cigarette, and overcoming fig flavor to be applied in cigarette has stimulation
Property the unnet defect of big, miscellaneous gas weight, pleasant impression, there is not been reported.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of method for preparing fig flavor based on the fragrant technology of bio
And its application, raw Raoul bacterium (Raoultella planticola VP4-4) microbe conversion fig water is planted using aroma former
The macromolecular substances such as the polysaccharide in extract, degraded, conversion fig crude extract are small molecule flavor matter or flavor precursor, are carried
High fragrance-quality；Applied in cigarette, cigarette perfume quality can be effectively improved, with the fragrance such as milk, really fragrant and sweet, cigarette perfume can be enriched,
The style and features of prominent Yellow Crane Tower brand cigarette, overcome fig flavor to apply big excitant, miscellaneous gas weight, pleasant impression in cigarette not
Net defect.
The present invention provides a kind of method that fig flavor is prepared based on bio perfume (or spice), comprises the following steps：
(1) preparation of fig crude extract：By fig and water by weight 1:20~50 are well mixed, 90~100 DEG C
Refluxing extraction 1~3 time, 3~5 hours every time, suction filtration, merging filtrate obtained fig extract；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, activated spawn is obtained after 28~40 DEG C, 24~96h of quiescent culture, is placed in 4 DEG C of refrigerators；
Described plant life Raoul bacterium (Raoultella planticola VP4-4), preserving number is CCTCC 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, seed culture medium is inoculated into, 28~40
DEG C, 24~96h of shaken cultivation under the conditions of 100~150r/min, continuously transfer 1~3 time, seed culture fluid be made；
(4) microbial fermentation of fig extract：By the seed culture fluid of above-mentioned steps (3), by volume 15~
30% is inoculated into above-mentioned steps 1) fig extract in, the tinning amount of the filtrate after inoculation is 40~70%, pH5~7,28
~40 DEG C, 100~120r/min of mixing speed ferments 1~6 day under the conditions of lucifuge, obtains fermented fig liquid；
(5) alcohol precipitation is purified：By step 4) fermented fig liquid be concentrated into relative density 1.1~1.3, pressed with 95% ethanol
Mass ratio 1:3~5 mixing, stand overnight, and 4000~10000r/min centrifuges 5~20min, take supernatant, 55~65 DEG C of decompressions
The fig medicinal extract that relative density is 1.0~1.2 is concentrated into, is the fig flavor prepared based on the fragrant technology of bio.
Further, described slant medium composition is：Soya bean juice 125mL, xylose 20g/L, agar 15g/L.
Further, described seed culture medium composition is：Xylose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
The present invention provides a kind of fig flavor prepared based on the fragrant method of above-mentioned bio.
The present invention also provides a kind of application of fig flavor based on the fragrant method preparation of bio in cigarette shreds, institute
State fig flavor to add in cigarette shreds as natural tobacco additive, addition is 1/1000000th~the 3 of tobacco quality,
Coordinate with flue gas, with the fragrance such as milk, really fragrant and sweet, cigarette perfume can be enriched, improve cigarette perfume quality, prominent Yellow Crane Tower brand cigarette
Style and features, overcome fig flavor in cigarette using the defect that excitant is big, miscellaneous gas is heavy, pleasant impression is not net.
Beneficial effects of the present invention：Fig is first carried out aqueous solution refluxing extraction active ingredient by the present invention, then with without flower
Fruit extract solution is substrate, and planting raw Raoul bacterium ((Raoultella planticola VP4-4)) through aroma former ferments, degraded,
Convert the macromolecular substances in fig extract, generation small molecule flavor matter and fragrance precursor material, reduce excitant into
Point, with the abundant fragrance such as milk, really fragrant and sweet, improve flavouring essence quality；Apply, coordinate with flue gas in cigarette, reduction flue gas thorn
Swash property, with the fragrance such as milk, really fragrant and sweet, cigarette perfume can be enriched, there is back sweet tea sense, improve cigarette perfume quality, enhancing Yellow Crane Tower brand volume
The style and features of cigarette, overcome fig flavor in cigarette using the defect that excitant is big, miscellaneous gas is heavy, pleasant impression is not net.
Present invention process mild condition, product yield is high, and plant material used has that natural environmental-protective is harmless, nutrition is rich
Rich the advantages of, fig flavor is overcome in cigarette using the larger, defect that miscellaneous gas is heavier of stimulation, manufacturing condition temperature
With, with commercial Application convert prospect.
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 for preparing fig flavor based on the fragrant technology of bio, comprises the following steps：
(1) preparation of fig extract：By fig and water by weight 1:25 are well mixed, 92 DEG C of refluxing extractions 3
Secondary, 3 hours every time, suction filtration, merging filtrate obtained fig extract；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, activated spawn is obtained after 28 DEG C, quiescent culture 32h, is 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, 30 DEG C,
Shaken cultivation 30h under the conditions of 100r/min, it is continuous to transfer 2 times, seed culture fluid is made；
(4) microbial fermentation of fig extract：By the seed culture fluid of above-mentioned steps (3), by volume 12.5%
Be inoculated into above-mentioned steps 1) fig extract in, the tinning amount of the filtrate after inoculation is 45%, pH5.5,30 DEG C, stirring speed
Fermented 1.5 days under the conditions of degree 100r/min, lucifuge, obtain fermented fig liquid；
(5) alcohol precipitation is purified：By step 4) fermented fig liquid be concentrated into relative density 1.15, with 95% ethanol press quality
Than 1:3 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
Fig flavor prepared by 1.13 fig medicinal extract, as bio perfume.
Described slant medium is constituted：Soya bean juice 125mL, xylose 20g/L, agar 15g/L.
Described seed culture medium is constituted：Xylose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
Embodiment 2
A kind of method that fig flavor is prepared based on bio perfume (or spice), is comprised the following steps：
(1) preparation of fig extract：By fig and water by weight 1:30 are well mixed, 95 DEG C of refluxing extractions 2
Secondary, 4 hours every time, suction filtration, merging filtrate obtained fig extract；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, activated spawn is obtained after 32 DEG C, quiescent culture 48h, is 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, it is continuous to transfer 3 times, seed culture fluid is made；
(4) microbial fermentation of fig extract：By the seed culture fluid of above-mentioned steps (3), 18% connect by volume
Kind arrive above-mentioned steps 1) fig extract in, the tinning amount of the filtrate after inoculation is 55%, pH6,32 DEG C, mixing speed
Fermented 2.5 days under the conditions of 110r/min, lucifuge, obtain fermented fig liquid；
(5) alcohol precipitation is purified：By step 4) fermented fig liquid be concentrated into relative density 1.14, 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
Fig flavor prepared by 1.16 fig medicinal extract, as bio perfume.
Described slant medium is constituted：Soya bean juice 125mL, xylose 20g/L, agar 15g/L.
Described seed culture medium is constituted：Xylose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
A kind of method that fig flavor is prepared based on bio perfume (or spice) of embodiment 3, is comprised the following steps：
(1) preparation of fig extract：By fig and water by weight 1:45 are well mixed, 96 DEG C of refluxing extractions 1
Secondary, 5 hours, suction filtration, merging filtrate obtained fig extract；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope
On culture medium, activated spawn is obtained after 38 DEG C, quiescent culture 72h, is 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, it is continuous to transfer 2 times, seed culture fluid is made；
(4) microbial fermentation of fig extract：By the seed culture fluid of above-mentioned steps (3), 22% connect by volume
Kind arrive above-mentioned steps 1) fig extract in, the tinning amount of the filtrate after inoculation is 50%, pH7,38 DEG C, mixing speed
Fermented 4.2 days under the conditions of 120r/min, lucifuge, obtain fermented fig liquid；
(5) alcohol precipitation is purified：By step 4) fermented fig liquid be concentrated into relative density 1.18, 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
Fig flavor prepared by 1.312 fig medicinal extract, as bio perfume.
Described slant medium is constituted：Soya bean juice 125mL, xylose 20g/L, agar 15g/L.
Described seed culture medium is constituted：Xylose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
The sensory evaluation of test example 1
The fig flavor that embodiment 1-3 is prepared based on the fragrant technology of bio by tobacco quality than 1/1000000th, hundred
2/10000ths, 3/1000000ths are respectively added to during certain middle-grade cigarette brand cuts filler, and pipe tobacco loads hermetic bag, is placed on baking oven
In 80 DEG C of constant temperature 30min, it is suitable to water content, roll into cigarette, be put into climatic chamber (22 DEG C+1, relative humidity be
48h 60%+2%) is balanced, 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 present invention bio perfume prepare without flower
Fruity material, at addition 1/1000000th~3, coordinates with flue gas, with the fragrance such as milk, really fragrant and sweet, can enrich cigarette perfume, energy
Flue gas excitant is reduced, preferably, flue gas is soft for pleasant impression, increase throat comfortableness, hence it is evident that improving fig extract makes flue gas
Stimulate and become suction taste defect that is big, having miscellaneous gas.
The sensory evaluation for the fig flavor that table 1. is prepared based on the fragrant technology of bio
The volatile ingredient gaseous mass spectrum contrasting detection of test example 2 is analyzed
It is (hereinafter referred to as right to the fig flavor and fig crude extract prepared based on the fragrant technology of bio using GC/MS
According to) carry out aroma volatile GC/MS comparative analyses.
(1) Simultaneous distillation-extraction
Fig flavor or its control prepared by the fragrant technology of 5g bios is fitted into round-bottomed flask, adds 400mL water, uses
Electric jacket is heated to adding 200mL dichloromethane in boiling, the round-bottomed flask of opposite side, and 60 DEG C of water-bath boilings treat middle point
There is timing extraction 4h after layering in liquid level at liquid pipe.After extraction terminates, anhydrous sodium sulfate, mistake are added into dichloromethane extract
At night, 1mL is filtered and concentrated to, concentrate is used to carry out GC/MS analyses.
(2) GC/MS is analyzed：HP-5MS (50m × 0.25mm × 0.25 μm) capillary column；Injector temperature：250℃；Shunting
Than 25:1；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；Scanning range：50~550amu；Use WILEY and MINILAB spectrums storehouse
Retrieved.
(3) aroma volatile comparative analysis
Analysis of aroma components is carried out by the GC/MS fig flavors prepared to the fragrant technology of the bio of the present invention, from table 1
As can be seen that (1) Fructus Fici extract identifies 34 kinds of volatile ingredients altogether, including 11 kinds of esters, 4 kinds of acids, 2 kinds of aldehydes,
2 kinds of alkenes and other alkanes, alcohols, ketone etc.；And the fig flavor prepared based on the fragrant technology of bio of the present invention is total to
Identify 52 kinds of volatile ingredients, including 15 kinds of esters, 8 kinds of acids, 7 kinds of alcohols, 4 kinds of ketone, 5 kinds of alkenes and pyrazoles, furans,
Thiazole etc..Aroma volatile increases, more rich.(2) the newly-increased volatilization of fig flavor prepared based on the fragrant technology of bio
Property 36 kinds of composition, the wherein percentage contents of 3- hydroxy-2-butanones are 48.6891%, with strong cream, fat, white
There is pleasant milk fragrance after de- sample fragrance, high dilution, 4-methyl-2 pentanone has pleasant ketone sample fragrance, 3- hydroxyls
Base ethyl butyrate is in fruity, grape is fragrant, green grass or young crops is fragrant and white wine is like fragrance, and phenmethylol has faint fragranced, and octyl formate has
Fresh and sweet fruit aroma, benzyl carbinol has soft, happy and lasting rose fragrance, and cibetone has strong in extreme dilution
Happy musk odor, (3) compared with the control, volatile ingredient percentage contents are increased myristic acid, adds 30
Times, from 0.1101% to 3.3854%, myristic acid has soft flue gas to act on, and with cigarette perfume harmony, improves the local flavor of sweet tea and alcohol sum,
Ethyl palmitate relative quantity increases 8 times, from 0.3730% to 2.6269%, in faint wax perfume, the fruit rank of nobility and butter aroma；(4)
Compared with the control, aroma volatile percentage contents reduce or disappear have furfural, ethylbenzene, phenylacetaldehyde, damascenone, 2,
4- di-tert-butylphenols, pentadecanoic acid, palmitic acid, diisobutyl phthalate, linoleic acid, phthalic acid list ethylhexyl
Ester, 2,2'- di-2-ethylhexylphosphine oxides-(4- methyl-6-tert-butylphenols) etc., wherein palmitic acid have increase flue gas sweet taste, wax taste, richness
Effect, but harsh feeling and excitant can be brought simultaneously, other are such as diisobutyl phthalate, phthalic acid list ethyl hexyls
The disappearance of the macromolecular substances such as base ester, reduces the excitant in flue gas.In general, it may be possible to because aroma former is to without flower
Conversion, decomposition, oxidation of fruit extract solution etc. are acted on so that some macromolecular substances are resolved into before small molecule aroma component or fragrance
Body thing, or even thoroughly Degradation and Transformation, the resulting fig flavor prepared based on the fragrant technology of bio, big molecular impurity are subtracted
It is few, coordinate with flue gas, with the fragrance such as strong milk, really fragrant and sweet, cigarette perfume can be enriched, flue gas excitant can be reduced, pleasant impression is preferable,
Flue gas is soft, increase throat comfortableness, hence it is evident that improving fig extract makes flue gas stimulate the suction taste that change is big, have miscellaneous gas to lack
Fall into.
Fig flavor of the table 1. based on the fragrant technology preparation of bio and the volatile ingredient GC/MS comparative analyses compareed
Phenylethyl propionate is designated as in table 1；"/" represents not detect.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, 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 (5)
1. a kind of method that fig flavor is prepared based on bio perfume (or spice), it is characterised in that：Comprise the following steps：
(1) preparation of fig crude extract：By fig and water by weight 1:20~50 are well mixed, 90~100 DEG C of backflows
Extract 1~3 time, 3~5 hours every time, suction filtration, merging filtrate obtained fig extract；
(2) actication of culture：Raw Raoul bacterium (Raoultella planticola VP4-4) will be planted and be inoculated into solid slope culture
On base, activated spawn is obtained after 28~40 DEG C, 24~96h of quiescent culture, is placed in 4 DEG C of refrigerators；
Described plant life Raoul bacterium (Raoultella planticola VP4-4), preserving number is CCTCC M 2012005,
China typical culture collection center, preservation address are preserved on January 11st, 2012：Wuhan, China Wuhan University；
(3) seed culture fluid is prepared：By step 2) obtained by slant culture, be inoculated into seed culture medium, 28~40 DEG C,
24~96h of shaken cultivation under the conditions of 100~150r/min, continuously transfers 1~3 time, and seed culture fluid is made；
(4) microbial fermentation of fig extract：By the seed culture fluid of above-mentioned steps (3), 15~30% connect by volume
Kind arrive above-mentioned steps 1) fig extract in, the tinning amount of the filtrate after inoculation is 40~70%, pH5~7,28~40
DEG C, 100~120r/min of mixing speed ferments 1~6 day under the conditions of lucifuge, obtains fermented fig liquid；
(5) alcohol precipitation is purified：By step 4) fermented fig liquid be concentrated into relative density 1.1~1.3, with 95% ethanol press quality
Than 1:3~5 mixing, stand overnight, and 4000~10000r/min centrifuges 5~20min, takes supernatant, 55~65 DEG C are concentrated under reduced pressure
It is the fig flavor prepared based on the fragrant technology of bio to the fig medicinal extract that relative density is 1.0~1.2.
2. the method as claimed in claim 1 that fig flavor is prepared based on bio perfume (or spice), it is characterised in that：Described inclined-plane
Culture medium is constituted：Soya bean juice 125mL, xylose 20g/L, agar 15g/L.
3. the method as claimed in claim 1 that fig flavor is prepared based on bio perfume (or spice), it is characterised in that：Described seed
Culture medium is constituted：Xylose 45g/L, dusty yeast 8g/L, sodium chloride 4g/L.
4. fig flavor prepared by a kind of method as any one of claim 1-3.
5. a kind of application of fig flavor prepared by method as any one of claim 1-3 in cigarette shreds, institute
State fig flavor to add in cigarette shreds as natural tobacco additive, addition is 1/1000000th~the 3 of tobacco quality.
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| CN109349678A (en) * | 2018-11-09 | 2019-02-19 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications of compound leaf tobacco extract |
| 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 |
| CN109837137A (en) * | 2019-03-20 | 2019-06-04 | 四川中烟工业有限责任公司 | The method for preparing essence spice for cigarette using the inferior Dbaly yeast of the Chinese and flower fermentation |
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Application publication date: 20170815 |