CN109102192A - A kind of methods of risk assessment that essence spice for cigarette is rotten - Google Patents
A kind of methods of risk assessment that essence spice for cigarette is rotten Download PDFInfo
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- CN109102192A CN109102192A CN201810929679.0A CN201810929679A CN109102192A CN 109102192 A CN109102192 A CN 109102192A CN 201810929679 A CN201810929679 A CN 201810929679A CN 109102192 A CN109102192 A CN 109102192A
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Abstract
The invention discloses the methods of risk assessment that a kind of essence spice for cigarette goes bad, and belong to flavors and fragrances quality safety evaluation areas.This method comprises the following steps: (1), determining key risk evaluation index, carry out individual event to every key risk evaluation index of flavors and fragrances to be assessed and be checked or analyzed；(2), the standards of grading and limits for determining every key risk index, score according to the result that is checked or analyzed of every key risk index of flavors and fragrances to be assessed, and statistics obtains the comprehensive assessment score A of the flavors and fragrances；(3), the rotten degree of risk grade of flavors and fragrances to be assessed is determined.Practicability of the present invention and strong operability, the risk size of rotten generation is quantified, enterprise can be assisted more convenient and accurately identify essence spice for cigarette potentially rotten degree of risk grade, be conducive to make Risk-warning in advance and formulate specific aim prevention and control measure, application value is high, to the rotten incidence for reducing flavors and fragrances, the quality safety for promoting flavors and fragrances and cigarette product has important application directive function.
Description
Technical field
The present invention relates to a kind of methods of risk assessment, the rotten methods of risk assessment of especially a kind of essence spice for cigarette,
Belong to flavors and fragrances quality evaluation field.
Background technique
Essence spice for cigarette is that production of cigarettes practices indispensable important source material, has and assigns cigarette product uniqueness wind
Lattice improve flue gas mass, promote the effects of product is acceptable, and the use in cigarette industry production practices is very extensive,
Quality stability and safety are by enterprises pay attention.At present to the rotten effective identification still lacked in advance of essence spice for cigarette,
Disposition belongs to post-processing.Therefore, to the rotten risk profile of essence spice for cigarette and in advance early warning be cigarette enterprise urgently
One of the technical issues of solution.
Flavors and fragrances it is rotten be a multiple factors intersect, joint effect effect complex process, different essence
There is the notable difference that speed, degree etc. occurs in the specific metamorphic process of fragrance sample, be difficult again with some specific degree
It measures formula or model comes exhaustive all flavors and fragrances type or individual and is suitable for all denaturalization phenomenons.It is led at present in food
In domain, the methods of risk assessment of edible essence fragrance mainly has toxicology to pay close attention to threshold method (threshold of
Toxicological concern, TTC), exposure assessment method etc., but these methods of risk assessment are not suitable for flavors and fragrances
Rotten degree of risk identification and judgement.Scale is a kind of method for quantitatively evaluating that comparison is scientific, is suitable for complexity
The risk assessment of the affairs or problem of changeable multifactor joint effect effect, be widely used in clinical medicine, nursing and
The research fields such as Quality Control Analysis form such as " patient with severe symptoms's enteral nutrition feeding intolerance risk assessment scale ", " lose
Taboo correlation dermatitis risk assessment scale ", " cloth Marc rosset violence risk assessment scale ", " university student's Mobile Phone Dependence scale ", " cigarette
Alkali relies on scale " isodose chart.
Therefore, how scale is used to establish the rotten risk identification and early warning in advance of essence spice for cigarette, is to be worth grinding
The problem of studying carefully.
Summary of the invention
In order to solve the above-mentioned technical problem, the present invention provides a kind of flavouring essence for tobacco for the rotten of essence spice for cigarette
The rotten methods of risk assessment of fragrance carries out the rotten risk of flavors and fragrances based on risk assessment scale and estimates, skill of the invention
Art scheme is specific as follows:
A kind of methods of risk assessment that essence spice for cigarette is rotten, includes the following steps:
(1), it determines key risk evaluation index, every key risk evaluation index of flavors and fragrances to be assessed is carried out single
Item is checked or analyzed；
(2), the standards of grading and limits for determining every key risk index, according to the items of flavors and fragrances to be assessed
The detection of key risk index or result score, and statistics obtains the comprehensive assessment score A of the flavors and fragrances；
(3), the rotten degree of risk grade of flavors and fragrances to be assessed is determined: the complexity occurred according to rotten risk,
The degree of risk that flavors and fragrances goes bad is divided into low risk, moderate risk, high risk and pole high risk, different essence
The corresponding risk class of comprehensive assessment score of fragrance is as shown in table 1:
The corresponding degree of risk rank of the comprehensive assessment score A of 1 flavors and fragrances of table
According to the comprehensive assessment score A of flavors and fragrances, the rotten degree of risk grade of flavors and fragrances is determined.
Further, key risk evaluation index include water activity, it is sugared content, secondary solvent content, antiseptic content, micro-
Biological initial contamination amount and storage temperature and humidity conditions.
Further, the standards of grading of key risk evaluation index are as shown in table 2:
The standards of grading of 2 key risk evaluation index of table
Further, the secondary solvent is mainly ethyl alcohol, propylene glycol or glycerine.
Further, the microorganism is bacterium, yeast or fungi.
Further, low risk indicates to be not required to during producing actual preparation, use and storage and transportation etc. to the sample
Rotten risk give more concern；Moderate risk indicates to need in producing actual preparation, use and storage and transport process to the sample
The rotten risk of product gives a degree of concern；High risk prompt is producing actual prepare, in use and storage and transport process
The rotten risk of the sample need to be paid high attention to；Pole high risk indicates producing actual preparation, use and storage and transportation
Cheng Zhongxu gives pole to the rotten risk of the sample and pays high attention to.
Compared with prior art, beneficial effects of the present invention are as follows:
1, it is rotten that the present invention is based on the essence spice for cigarette developed on the metamorphism regularity Research foundation of essence spice for cigarette
The risk that risk assessment scale carries out flavors and fragrances sample to be assessed is estimated, and determines key risk evaluation index and methods of marking,
Reliability and validity through flavors and fragrances sample are examined, and Cronbach ' the s α coefficient of reliability of the scale is 0.702, Person
Correlation coefficient (p) is 0.936, shows that the reliability of the scale and validity are higher.
2, practicability of the invention and strong operability, can assist enterprise more convenient and accurately identification flavouring essence for tobacco is fragrant
The existing rotten degree of risk grade of material, the rotten risk of flavors and fragrances sample to be assessed is carried out based on rotten risk assessment scale
Estimating for size occurs, sample rotten risk size occurred under practical storage condition can be obtained in advance, be conducive to enterprise and exist
Research and development and production phase obtain the rotten risk class of sample in advance.
3, the method for the present invention can make enterprise formulate Risk-warning and specific aim prevention and control measure in advance, and application value is high,
To the rotten incidence for reducing enterprise's essence spice for cigarette, the quality safety for promoting essence spice for cigarette and tobacco product has weight
The application directive function wanted.
Specific embodiment
It is clearly and completely described below in conjunction with the technical solution in embodiment, it is clear that described embodiment is only
It is only rather than whole example to a part of example of the present invention.Based on the embodiments of the present invention, ordinary skill people
Member's every other embodiment obtained under that premise of not paying creative labor, shall fall within the protection scope of the present invention.
Embodiment 1
The present embodiment essence spice for cigarette sample to be assessed are as follows:
X1 sample, certain plant leaf extract, dark brown liquid are more sticky.
Methods of risk assessment includes the following steps:
(1), the key risk evaluation index for determining risk assessment scale, to every key risk of flavors and fragrances to be assessed
Evaluation index carries out individual event and is checked or analyzed；Key risk evaluation index is water activity, sugared content, secondary solvent content, anti-corrosion
Agent content, microorganism initial contamination amount and storage temperature and humidity conditions, wherein water activity uses water activity analyzer (Beijing the Big Dipper
Company) measurement, sugared content is using ion chromatography-integrated pulsed amperometric method measurement, and secondary solvent content is using gas chromatography survey
Fixed, antiseptic content uses plate using steam distillation separation-Gas Chromatography-mass Spectrometry measurement, microorganism initial contamination amount
The measurement of method combination Petrifilm testing piece method, temperature and humidity conditions are recorded using temperature and humidity recorder；
(2), the standards of grading and limits for determining every key risk index, to sample to be tested to essence to be assessed
The result that is checked or analyzed of every key risk index of fragrance scores, and the comprehensive assessment that statistics obtains the flavors and fragrances obtains
Divide A；
(3), the rotten degree of risk grade of flavors and fragrances, the corresponding wind of comprehensive assessment score of different flavors and fragrancess are determined
Dangerous rank is as shown in table 1:
The corresponding risk class of comprehensive assessment score A of 1 flavors and fragrances of table
The risk evaluation result of X1 sample is as shown in table 2:
The risk evaluation result of table 2X1 sample
The integrated risk assessment of X1 sample is scored at 12 points, is gone bad according to essence spice for cigarette comprehensive in risk assessment scale
The grade scoring criteria of degree of risk, the corresponding degree of risk grade of the sample are moderate risk, prompt producing actual match
It needs to give a degree of concern to the rotten risk of the sample during system, use and storage and transportation etc..
Embodiment 2
The present embodiment essence spice for cigarette sample to be assessed are as follows:
LL2 sample is feed samples, dark brown liquid.
Methods of risk assessment is same as Example 1.The risk evaluation result of LL2 sample is as shown in table 3:
The risk evaluation result of table 3LL2 sample
The integrated risk assessment of LL2 sample is scored at 16 points, is gone bad according to essence spice for cigarette comprehensive in risk assessment scale
The grade scoring criteria of degree of risk is closed, the corresponding degree of risk grade of the sample is high risk, is prompted actual in production
It needs to pay high attention to the rotten risk of the sample during preparation, use and storage and transportation etc..
Embodiment 3
The present embodiment essence spice for cigarette sample to be assessed are as follows:
LL3 sample is feed samples, dark brown liquid.
Methods of risk assessment is same as Example 1.The risk evaluation result of LL3 sample is as shown in table 4:
The risk evaluation result of table 4LL3 sample
The integrated risk assessment of LL3 sample is scored at 17 points, is gone bad according to essence spice for cigarette comprehensive in risk assessment scale
The grade scoring criteria of degree of risk is closed, the corresponding degree of risk grade of the sample is pole high risk, is prompted practical in production
Preparation, use and storage and transportation etc. during need to give the rotten risk of the sample pole highest attention.
Embodiment 4
The present embodiment essence spice for cigarette sample to be assessed are as follows:
X4 sample is perfume material sample, is certain fruit extract.
Methods of risk assessment is same as Example 1.The risk evaluation result of X4 sample is as shown in table 5:
The risk evaluation result of table 5X4 sample
The integrated risk assessment of X4 sample is scored at 17 points, is gone bad according to essence spice for cigarette comprehensive in risk assessment scale
The grade scoring criteria of degree of risk, the corresponding degree of risk grade of the sample are pole high risk, are prompted actual in production
It needs to give the rotten risk of the sample pole highest attention during preparation, use and storage and transportation etc..
Embodiment 5
The present embodiment essence spice for cigarette sample to be assessed are as follows:
LL5 sample is feed samples, light brown liquid.
Methods of risk assessment is same as Example 1.The risk evaluation result of LL5 sample is as shown in table 6:
The risk evaluation result of table 6LL5 sample
The integrated risk assessment of LL5 sample is scored at 9 points, is gone bad according to essence spice for cigarette comprehensive in risk assessment scale
The grade scoring criteria of degree of risk, the corresponding degree of risk grade of the sample are moderate risk, prompt producing actual match
It needs to give the rotten risk of the sample moderate concern during system, use and storage and transportation etc..
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of rotten methods of risk assessment of essence spice for cigarette, characterized by the following steps:
(1), it determines key risk evaluation index, individual event inspection is carried out to every key risk evaluation index of flavors and fragrances to be assessed
It surveys or analyzes；
(2), the standards of grading and limits for determining every key risk index, it is crucial according to the items of flavors and fragrances to be assessed
The result that is checked or analyzed of risk indicator scores, and statistics obtains the comprehensive assessment score A of the flavors and fragrances；
(3), the rotten degree of risk grade of flavors and fragrances to be assessed is determined:
According to the complexity that rotten risk occurs, the degree of risk that flavors and fragrances goes bad is divided into low risk, moderate wind
Danger, high risk and pole high risk, the corresponding risk class of comprehensive assessment score of different flavors and fragrancess are as shown in table 1:
The corresponding degree of risk rank of the comprehensive assessment score A of 1 flavors and fragrances of table
According to the comprehensive assessment score A of flavors and fragrances, the rotten degree of risk grade of flavors and fragrances is determined.
2. methods of risk assessment according to claim 1, it is characterised in that: key risk evaluation index include water activity,
Sugared content, secondary solvent content, antiseptic content, microorganism initial contamination amount and storage temperature and humidity conditions.
3. methods of risk assessment according to claim 1, it is characterised in that: the standards of grading of key risk evaluation index are such as
Shown in table 2:
The standards of grading of 2 key risk evaluation index of table
。
4. methods of risk assessment according to claim 2 or 3, it is characterised in that: the secondary solvent is ethyl alcohol, propylene glycol
Or glycerine.
5. methods of risk assessment according to claim 2 or 3, it is characterised in that: the microorganism is bacterium, yeast or true
Bacterium.
6. methods of risk assessment according to claim 1, it is characterised in that: low risk indicates producing actual match
It is not required to give more concern to the rotten risk of the sample during system, use and storage and transportation etc.；Moderate risk indicates real in production
It needs to give a degree of concern to the rotten risk of the sample in the preparation on border, use and storage and transport process；High risk prompt
It needs to pay high attention to the rotten risk of the sample in producing actual preparation, use and storage and transport process；Pole high risk
It indicates to need to give the rotten risk of the sample pole highest attention in producing actual preparation, use and storage and transport process.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810929679.0A CN109102192A (en) | 2018-08-15 | 2018-08-15 | A kind of methods of risk assessment that essence spice for cigarette is rotten |
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| CN201810929679.0A CN109102192A (en) | 2018-08-15 | 2018-08-15 | A kind of methods of risk assessment that essence spice for cigarette is rotten |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110118857A (en) * | 2019-05-24 | 2019-08-13 | 福建中烟工业有限责任公司 | Cigarette microorganism introduces the detection method of risk and reduces the method for introducing risk |
| CN110189004A (en) * | 2019-05-17 | 2019-08-30 | 云南中烟工业有限责任公司 | A method of determining the oxidation deterioration risk class of flavouring essence for tobacco based on scale |
-
2018
- 2018-08-15 CN CN201810929679.0A patent/CN109102192A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110189004A (en) * | 2019-05-17 | 2019-08-30 | 云南中烟工业有限责任公司 | A method of determining the oxidation deterioration risk class of flavouring essence for tobacco based on scale |
| CN110118857A (en) * | 2019-05-24 | 2019-08-13 | 福建中烟工业有限责任公司 | Cigarette microorganism introduces the detection method of risk and reduces the method for introducing risk |
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