CN115011410A - Schisandra chinensis branch spice, preparation method thereof and cigarette - Google Patents
Schisandra chinensis branch spice, preparation method thereof and cigarette Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
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- 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
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
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- C11B9/022—Refining
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- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
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Abstract
The invention provides a method for extracting schisandra chinensis branch spice, which comprises the following steps: A) drying and crushing the branches of the schisandra chinensis to obtain schisandra chinensis branch powder; B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract; C) dissolving the schisandra chinensis extractum by adopting a solvent, and refining by molecular distillation to obtain the schisandra chinensis branch spice. The invention removes the moisture of the raw material by low-temperature vacuum freeze drying, and has low microwave-assisted extraction temperature, short time and high extraction efficiency; the aroma quality of the tobacco leaves is improved through the directional separation of the molecular distillation technology, the product characteristics are endowed, the appearance state, the aroma quality and the like of the tobacco leaves are greatly improved, the smoking taste and the taste characteristics of the cigarette smoke can be improved by adding the tobacco leaves into the tobacco shreds, the cigarette aroma can be enriched, the tobacco leaves are harmonious with the original aroma of the cigarette tobacco, the smoke is fine and soft, the comfort of the oral cavity and the throat is effectively improved, the characteristic smelling aroma and the smoking taste of the cigarette are endowed, and the aroma-enhancing and fragrance-supplementing effect on the cigarette is remarkable.
Description
Technical Field
The invention relates to the technical field of tobacco, in particular to schisandra chinensis branch spice, a preparation method thereof and a cigarette.
Background
With the increasing health awareness of consumers, cigarette products must pay more attention to the requirements of low harm, safety, health and the like. In the innovation process of new cigarette products, cigarette products with low tar and low harm are developed to meet diversified demands of psychology, physiology, health and the like of consumers, reduce the harm of cigarette smoke to the health of the consumers to the maximum extent, and become the core content of tar reduction and harm reduction of cigarettes. However, in production practice, the tar and aroma reduction of the cigarettes inevitably affects part of aroma quality and loss of aroma quantity of the cigarettes, so that sense evaluation of oral and throat comfort is slightly insufficient, and smoking taste is distorted. This drawback must be remedied by the related art, improving the smoking comfort of the cigarettes.
At present, natural plant extracts as additives can effectively reduce tar and harm, the fragrance is more natural and fresh, and the smoking comfort is improved, so that the application of natural plant resources with health care and harm removal in tobacco products is fully developed, the tobacco products can be endowed with new style and new bright points, and meanwhile, natural plant spices have stronger non-moldability and originality.
Fructus Schisandrae Bicoloris is dried mature fruit of Schisandra chinensis of Magnoliaceae. Mainly produced in the east three provinces, wherein the natural plants in Changbai mountain areas of Jilin province are various and rich in resources, and the schisandra fruits are often used as nutritional and functional components to be applied to food and Chinese herbal medicines, and have the effects of astringing lung, relieving cough, tonifying qi, promoting the production of body fluid, nourishing, arresting seminal emission, tonifying kidney and nourishing heart. The dried stems of the schisandra chinensis branch are known as the zanthoxylum bungeanum stems, and are used as seasonings by folks. Currently, the researches on the schisandra chinensis mainly focus on fruits and seeds, and the researches on the schisandra chinensis branches are relatively few. The branches and fruits of the schisandra chinensis have similar chemical components, the research on applying the extract of the schisandra chinensis as the tobacco flavor and fragrance to tobacco products is not reported in documents, but a large number of branches are trimmed and not utilized in the artificial cultivation process of the schisandra chinensis, and the resource advantage is not converted into the product advantage and the economic advantage, so that the resource is seriously wasted.
The Schisandra chinensis twig contains the main active ingredients of Schisandra chinensis, Schisandra chinensis polysaccharide, volatile oil and the like. At present, methods widely used for extracting schisandra chinensis comprise a water decoction method, a warm immersion method, an organic solvent extraction method, an ultrasonic extraction method, a percolation method, a macroporous adsorption resin method, a supercritical extraction method and the like, but the single methods only pay attention to extracting single components, so that the extraction efficiency is low, the extraction cost is high, certain pollution is caused to the environment, macromolecular substances such as pigments, lignin, wax and the like often exist, and the application in cigarettes is not facilitated.
Therefore, it is necessary to develop a cigarette flavor material suitable for cigarette production from the natural plants and apply the cigarette flavor material to cigarette products.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a schisandra chinensis branch spice, which has the advantages of simple extraction method, good aroma component retention, and good sensory effect after being prepared into cigarettes.
The invention provides a method for extracting schisandra chinensis branch spice, which comprises the following steps:
A) drying and crushing the branches of the schisandra chinensis to obtain schisandra chinensis branch powder;
B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract;
C) dissolving the Schisandra chinensis extract with a solvent, and refining by molecular distillation to obtain the Schisandra chinensis branch spice.
Preferably, the drying in step a) is vacuum freeze drying; the temperature of the freeze drying is-30 ℃; the vacuum freeze drying time is 10-15 h; the crushing is to 20-60 meshes.
Preferably, the water extraction of step B) is specifically microwave heating assisted water extraction; the microwave power is 300-500W; the microwave heating temperature is 40-50 ℃; the mass ratio of the schisandra chinensis branch powder to water is 1: (10-15); the extraction time is 40-60 min.
Preferably, the solvent in the step C) is 40-80% of ethanol; the mass ratio of the schisandra chinensis extractum to the solvent is 1: (3-5).
Preferably, the conditions of the molecular distillation in step C) are: the distillation temperature is 45-55 ℃, the rotor speed is 250-350 r/min, and the feeding speed is 4-6 mL/min.
The invention provides schisandra chinensis branch spice which is prepared by the preparation method of any one of the technical schemes.
The invention provides a tobacco shred sprayed with schisandra chinensis branch spice prepared by the preparation method of any one of the technical schemes.
Preferably, the schisandra chinensis branch perfume is diluted by a solvent and then sprayed; the solvent is ethanol, ethylene glycol or 1, 2-propylene glycol.
Preferably, the addition mass concentration of the diluted schisandra chinensis branch spice is 0.04-0.06%.
The invention provides a cigarette, which comprises the tobacco shred in any one of the technical schemes.
Compared with the prior art, the invention provides a method for extracting schisandra chinensis branch spice, which comprises the following steps: A) drying and crushing the branches of the schisandra chinensis to obtain schisandra chinensis branch powder; B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract; C) dissolving the Schisandra chinensis extract with a solvent, and refining by molecular distillation to obtain the Schisandra chinensis branch spice. The invention removes the moisture of the raw material by low-temperature vacuum freeze drying, and has low microwave-assisted extraction temperature, short time and high extraction efficiency; the aroma quality of the tobacco leaves is improved through the directional separation of the molecular distillation technology, the product characteristics are endowed, the appearance state, the aroma quality and the like of the tobacco leaves are greatly improved, the smoking taste and the taste characteristics of the cigarette smoke can be improved by adding the tobacco leaves into the tobacco shreds, the cigarette aroma can be enriched, the tobacco leaves are harmonious with the original aroma of the cigarette tobacco, the smoke is fine and soft, the comfort of the oral cavity and the throat is effectively improved, the characteristic smelling aroma and the smoking taste of the cigarette are endowed, and the aroma-enhancing and fragrance-supplementing effect on the cigarette is remarkable.
Drawings
FIG. 1-a is a total ion flow diagram of a kadsura longepedunculata branch tobacco flavor analyzed by GC-MS;
FIG. 1-b is a total ion flow diagram of a Schisandra chinensis twig tobacco flavor analyzed by GC-MS;
FIG. 2-a thermal cracking chromatogram of tobacco flavor from Schisandra sphenanthera (Kadsura longepedunculata Turcz.);
FIG. 2-b thermal cracking chromatogram of Schisandra chinensis twig tobacco flavor.
Detailed Description
The invention provides a schisandra chinensis branch spice, a preparation method thereof and a cigarette, and a person skilled in the art can refer to the contents and appropriately improve the process parameters for realization. It is specifically noted that all such substitutions and modifications will be apparent to those skilled in the art, and are intended to be within the scope of the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention adopts the schisandra chinensis branches as raw materials, and the schisandra chinensis branches are treated by the technologies of freeze drying, branch crushing, microwave-assisted extraction by using water as a solvent and molecular distillation extraction. The method has the advantages of simple operation, low extraction temperature, short time, high yield, easy industrial production and the like, effectively reduces the pollution of organic solvent to the environment, has stable active ingredients, ensures the original fragrance of the product, and opens up wide prospects for the production of the tobacco flavor and fragrance.
The method of the invention can fully utilize the schisandra chinensis resources, save the schisandra chinensis fruits which can be used as traditional Chinese medicines and health-care foods, simultaneously, the schisandra chinensis branches have rich resources, low price, various active ingredients and high content, and can also save energy and improve the extraction rate. The method has important economic value and social benefit for promoting the research on Changbai mountain plants, expanding the medicine source of the Schisandra chinensis, developing a novel natural additive for cigarettes and reasonably developing and utilizing the novel natural additive for cigarettes.
The invention provides a method for extracting schisandra chinensis branch spice, which comprises the following steps:
A) drying and crushing the branches of the schisandra chinensis to obtain schisandra chinensis branch powder;
B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract;
C) dissolving the schisandra chinensis extractum by adopting a solvent, and refining by molecular distillation to obtain the schisandra chinensis branch spice.
The extraction method of the schisandra chinensis branch spice provided by the invention firstly dries and crushes the schisandra chinensis branches to obtain schisandra chinensis branch powder.
The invention preferably selects, removes impurities and dries the raw materials of the schisandra chinensis branches to remove the moisture of the branches.
The selection and the removal of impurities in the invention are not limited, and the selection and the removal of impurities can be known by those skilled in the art.
The drying is vacuum freeze drying; the temperature of the freeze-drying was-30 ℃. The time of the vacuum freeze drying is preferably 10-15 h.
Drying and crushing to obtain the schisandra chinensis branch powder. The crushing is preferably performed by a plant crusher to 20-60 meshes.
Extracting the Schisandra chinensis twig powder with water. The water extraction is microwave heating assisted water extraction; the extraction frequency is preferably 1-3 times, more preferably 2 times, the extracting solutions are combined, and the schisandra chinensis branch extract is obtained by standing, cooling, filtering and concentrating the extracting solutions under reduced pressure.
Specifically, the microwave power is preferably 300-500W; more preferably 320-480W; the microwave heating temperature is preferably 40-50 ℃; more preferably 42-48 ℃; the mass ratio of the schisandra chinensis branch powder to water is 1: (10-15); the extraction time is 40-60 min each time.
The present invention is not limited to the specific manner of standing, cooling, filtering, and concentrating the extract under reduced pressure, and those skilled in the art will be familiar with the present invention.
The method has the advantages of simple and convenient process operation, low-temperature vacuum freeze drying for removing raw material moisture, low microwave-assisted extraction temperature, short time, high extraction efficiency, cost saving, easiness for industrial production and the like, effectively reduces the pollution of an organic solvent to the environment, and keeps the fragrance not to be easily lost by vacuum freeze drying.
Dissolving the schisandra chinensis extractum by using a solvent; the solvent is 40-80% of ethanol; the mass ratio of the schisandra chinensis extractum to the solvent is 1: (3-5); specifically, the ratio can be 1:3, 1:4 or 1: 5; or a point value between any two of the above ratios.
And (3) after the solvent is dissolved, obtaining a completely dissolved schisandra chinensis branch extract, carrying out molecular distillation refining separation treatment, and collecting light components, namely the schisandra chinensis branch tobacco flavor.
The molecular distillation conditions of the invention are as follows: the distillation temperature is preferably 45-55 ℃, and more preferably 47-53 ℃; the rotating speed of the rotor is 250-350 r/min, preferably 260-340 r/min; the feeding speed is 4-6 mL/min.
The schisandra chinensis branch extract is directionally separated by a molecular distillation technology to improve the aroma quality of tobacco leaves, endows the product with characteristics, greatly improves the aspects of appearance state, aroma quality and the like, can improve the smoking taste and the mouthfeel characteristics of cigarette smoke when added into tobacco shreds, can enrich the smoke aroma, is compatible with the original aroma of cigarette tobacco, has exquisite and soft smoke, effectively improves the comfort of oral cavity and throat, endows the cigarette with characteristic smell and smoking taste, and has obvious aroma enhancement and supplement effects on the cigarette.
The invention can not only make full use of the schisandra chinensis resources and save schisandra chinensis which can be used as traditional Chinese medicine and health food, but also has rich schisandra chinensis branch resources, low price, various active ingredients and high content, and can save energy and improve the income of farmers.
The microwave-assisted extraction and molecular distillation separation processes are basically operated at low temperature, and the prepared schisandra chinensis branch tobacco flavor is subjected to GC/MS analysis and thermal cracking analysis, so that the original aroma and active ingredients of the product are ensured, some active ingredients can reduce some harmful ingredients in the cigarette smoke to a certain degree, the safety of tobacco products is improved, and a wide prospect is opened for the production of tobacco flavor and flavor.
The invention provides schisandra chinensis branch spice which is prepared by the preparation method of any one of the technical schemes.
The preparation method of the invention is clearly described, and the description is omitted.
The invention provides a tobacco shred sprayed with schisandra chinensis branch spice prepared by the preparation method of any one of the technical schemes.
The schisandra chinensis branch spice prepared by the preparation method provided by the invention is diluted by a solvent and sprayed on tobacco shreds for perfuming cigarettes.
Diluting the schisandra chinensis branch spice by using a solvent and spraying; the solvent is ethanol, ethylene glycol or 1, 2-propylene glycol.
Specifically, the addition mass concentration of the diluted schisandra chinensis branch spice is 0.04-0.06%.
The schisandra chinensis branch tobacco flavor can enrich tobacco fragrance, improve smoking comfort and endow cigarettes with unique fragrance style characteristics.
The invention provides a cigarette, which comprises the tobacco shred in any one of the technical schemes.
The present invention is not limited to the particular cigarette making process described, and is well known to those skilled in the art.
The invention provides a method for extracting schisandra chinensis branch spice, which comprises the following steps: A) drying and crushing the branches of the schisandra chinensis to obtain schisandra chinensis branch powder; B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract; C) dissolving the Schisandra chinensis extract with a solvent, and refining by molecular distillation to obtain the Schisandra chinensis branch spice. The invention removes the moisture of the raw material by low-temperature vacuum freeze drying, and has low microwave-assisted extraction temperature, short time and high extraction efficiency; the aroma quality of the tobacco leaves is improved through the directional separation of the molecular distillation technology, the product characteristics are endowed, the appearance state, the aroma quality and the like of the tobacco leaves are greatly improved, the smoking taste and the taste characteristics of the cigarette smoke can be improved by adding the tobacco leaves into the tobacco shreds, the cigarette aroma can be enriched, the tobacco leaves are harmonious with the original aroma of the cigarette tobacco, the smoke is fine and soft, the comfort of the oral cavity and the throat is effectively improved, the characteristic smelling aroma and the smoking taste of the cigarette are endowed, and the aroma-enhancing and fragrance-supplementing effect on the cigarette is remarkable.
In order to further illustrate the present invention, the following detailed description of a schisandra chinensis branch flavor, a preparation method thereof and a cigarette provided by the present invention is provided with reference to examples.
Example 1: preparation of schisandra chinensis branch tobacco flavor
(1) Sample preparation: selecting and removing impurities from the raw materials of the branches of the Schisandra chinensis, putting the raw materials into a vacuum freeze dryer for drying for 15 hours, freezing and drying the raw materials at a low temperature to prepare branch moisture, and crushing the branch moisture to 20-60 meshes by using a plant crusher to obtain Schisandra chinensis branch powder;
(2) microwave-assisted extraction: weighing 6Kg of Schisandra chinensis twig powder in a reaction kettle, adding 90Kg of water as an extraction solvent, heating by microwave at 42 ℃ and microwave power of 320W, circularly extracting for 60min, adding 60Kg of water for the second extraction, extracting for 50min, combining the secondary extracting solutions, standing, cooling, filtering, and concentrating the extracting solution under reduced pressure to obtain Schisandra chinensis twig extract;
(3) weighing a certain amount of Schisandra chinensis branch extract, taking 5 times of 40% alcohol as a solvent, completely dissolving the Schisandra chinensis branch extract, and performing molecular distillation refining separation treatment under the following molecular distillation conditions: distilling at 52 ℃, rotating the rotor at 250r/min, feeding at 4mL/min, and collecting light components, namely the schisandra chinensis branch tobacco flavor.
Example 2: preparation of schisandra chinensis branch tobacco flavor
(1) Sample preparation: selecting and removing impurities from the raw material of the branch of the Schisandra chinensis, putting the branch into a vacuum freeze dryer for drying for 10 hours, carrying out low-temperature freeze drying to prepare branch moisture, and crushing the branch to 20-60 meshes by using a plant crusher to obtain Schisandra chinensis branch powder;
(2) microwave-assisted extraction: weighing 6Kg of Schisandra chinensis twig powder in a reaction kettle, adding 78Kg of water as an extraction solvent, heating by microwave at 48 ℃ and under the microwave power of 480W, circularly extracting for 40min, adding 66Kg of water for the second extraction, extracting for 40min, combining the secondary extracting solutions, standing, cooling, filtering, and concentrating the extracting solution under reduced pressure to obtain Schisandra chinensis twig extract;
(3) weighing a certain amount of Schisandra chinensis branch extract, taking 3 times of 70% alcohol as a solvent, completely dissolving the Schisandra chinensis branch extract, and performing molecular distillation refining separation treatment under the following molecular distillation conditions: distilling at 48 deg.C, rotating at 350r/min and feeding at 6mL/min, and collecting light components to obtain fructus Schisandrae Bicoloris branch tobacco flavor.
Example 3: preparation of schisandra chinensis branch tobacco flavor
(1) Sample preparation: selecting and removing impurities from the raw materials of the branches of the Schisandra chinensis, putting the raw materials into a vacuum freeze dryer for drying for 12 hours, carrying out low-temperature freeze drying to prepare branch moisture, and then crushing the branch moisture to 20-60 meshes by using a plant crusher to obtain Schisandra chinensis branch powder;
(2) microwave-assisted extraction: weighing 6Kg of Schisandra chinensis twig powder in a reaction kettle, adding 84Kg of water as an extraction solvent, heating by microwave at 45 ℃ and microwave power of 400W, circularly extracting for 50min, adding 72Kg of water in the second extraction, extracting for 45min, combining the secondary extraction solutions, standing, cooling, filtering, and concentrating the extraction solution under reduced pressure to obtain Schisandra chinensis twig extract;
(3) weighing a certain amount of Schisandra chinensis branch extract, taking 4 times of 50% alcohol as a solvent, completely dissolving the Schisandra chinensis branch extract, and performing molecular distillation refining separation treatment under the following molecular distillation conditions: distilling at 50 deg.C, rotating at 300r/min and feeding at 5mL/min, and collecting light components to obtain fructus Schisandrae Bicoloris branch tobacco flavor.
Comparative example 1: preparation of schisandra sphenanthera cigarette flavor
(1) Sample preparation: selecting and removing impurities from the Kadsura longipedunculata branch raw material, putting the Kadsura pedunculata branch raw material into a vacuum freeze dryer for drying for 12h, performing low-temperature freeze drying to prepare branch moisture, and crushing the branch moisture to 20-60 meshes by using a plant crusher to obtain Kadsura pedunculata branch powder;
(2) microwave-assisted extraction: weighing 6Kg of kadsura longepedunculata branch powder in a reaction kettle, adding 84Kg of water as an extraction solvent, heating by microwave at 45 ℃ and under the microwave power of 400W, circularly extracting for 50min, adding 72Kg of water for the second extraction, extracting for 45min, combining the secondary extracting solutions, standing, cooling, filtering, and concentrating the extracting solution under reduced pressure to obtain kadsura longepedunculata branch extract;
(3) weighing a certain amount of the kadsura longepedunculata branch extract, taking 4 times of 50% alcohol as a solvent, completely dissolving the kadsura longepedunculata branch extract, and performing molecular distillation refining separation treatment, wherein the molecular distillation conditions are as follows: distilling at 50 deg.C, rotating at 300r/min, feeding at 5mL/min, and collecting light components to obtain fructus Schisandrae Sphenantherae cigarette flavor.
Comparative example 2: preparation of schisandra chinensis fruit tobacco flavor
The difference from example 3 is that: the extraction raw material is the schisandra chinensis fruit, and the preparation method is the same as the example 3.
Comparative example 3: preparation of schisandra chinensis branch tobacco flavor
(1) Sample preparation: selecting and removing impurities from the raw materials of the branches of the Schisandra chinensis, putting the raw materials into a vacuum freeze dryer for drying for 12 hours, carrying out low-temperature freeze drying to prepare branch moisture, and then crushing the branch moisture to 20-60 meshes by using a plant crusher to obtain Schisandra chinensis branch powder;
(2) microwave-assisted extraction: weighing 6Kg of Schisandra chinensis twig powder in a reaction kettle, adding 84Kg of water as an extraction solvent, heating by microwave at 60 ℃ and microwave power of 600W, circularly extracting for 60min, adding 72Kg of water for the second extraction, extracting for 45min, combining the secondary extracting solutions, standing, cooling, filtering, and concentrating the extracting solution under reduced pressure to obtain Schisandra chinensis twig extract;
(3) weighing a certain amount of Schisandra chinensis branch extract, taking 4 times of 50% alcohol as a solvent, completely dissolving the Schisandra chinensis branch extract, and performing molecular distillation refining separation treatment under the following molecular distillation conditions: distilling at 50 deg.C, rotating at 300r/min and feeding at 5mL/min, and collecting light components to obtain fructus Schisandrae Bicoloris branch tobacco flavor.
Comparative example 4
(1) Sample preparation: selecting and removing impurities from the raw materials of the branches of the Schisandra chinensis, putting the raw materials into a vacuum freeze dryer for drying for 12 hours, carrying out low-temperature freeze drying to prepare branch moisture, and then crushing the branch moisture to 20-60 meshes by using a plant crusher to obtain Schisandra chinensis branch powder;
(2) microwave-assisted extraction: weighing 6Kg of Schisandra chinensis twig powder in a reaction kettle, adding 84Kg of water as an extraction solvent, heating by microwave at 45 ℃ and microwave power of 400W, circularly extracting for 50min, adding 72Kg of water for second extraction, extracting for 45min, combining the secondary extracting solutions, standing, cooling, filtering, and concentrating the extracting solution under reduced pressure to obtain Schisandra chinensis twig extract;
(3) weighing a certain amount of Schisandra chinensis branch extract, taking 4 times of 50% alcohol as a solvent, completely dissolving the Schisandra chinensis branch extract, and performing molecular distillation refining separation treatment under the following molecular distillation conditions: distilling at 60 deg.C, rotating at 450r/min, feeding at 8mL/min, and collecting light components to obtain fructus Schisandrae Bicoloris branch tobacco flavor.
Example 4: GC/MS analysis of tobacco flavor from kadsura longepedunculata branches and kadsura longepedunculata branches
(1) Preparing a flavor sample solution for the tobacco with the Kadsura longepedunculata branches and the Schisandra chinensis beiensis branches: respectively weighing 0.3g (accurate to 0.1mg) of tobacco flavor of the kadsura longepedunculata branch and the kadsura longepedunculata branch into a 25ml triangular flask with a plug, adding 10ml of absolute ethyl alcohol extraction solvent, uniformly dispersing by a vortex mixer, performing ultrasonic extraction for 10min, performing dehydration treatment by using anhydrous sodium sulfate, keeping standing to layer a sample, taking supernate by using a suction tube, purifying by using a 0.22 mu m filter membrane, and then putting into a chromatographic analysis bottle for detection.
(2) Gas chromatography-mass spectrometry: setting GC-MS analysis conditions, and respectively carrying out chemical component analysis on the tobacco flavor sample solutions of the kadsura longepedunculata branches and the kadsura longepedunculata branches, wherein the specific analysis conditions are as follows: using a PerkinElmer medium polarity Elite-17MS capillary chromatography column, (50% -diphenyl) -dimethylpolysiloxane stationary phase, specification: 30 m.times.0.25 mm.times.0.25 μm; carrier gas: helium (purity is more than or equal to 99.999%), constant-current mode, flow rate: 1.0 ml/min; sample inlet temperature: 260 ℃; pulse non-shunting sample introduction; sample introduction amount: 0.5 mu L; temperature rising procedure: the initial temperature is 50 ℃, the temperature is kept for 1min, the temperature is increased to 230 ℃ at the speed of 6 ℃/min, the temperature is increased to 250 ℃ at the speed of 10 ℃/min, and the temperature is kept for 5 min. Mass spectrometry conditions: the ion source is an EI source; ionization energy: 70 eV; transmission line temperature: 260 ℃; ion source temperature: 230 ℃; solvent retardation: 5.0min, and the mass scanning range m/z is 40-400.
(3) And (3) GC-MS component result analysis of the tobacco flavor containing the kadsura longepedunculata branches and the kadsura longepedunculata branches: the analytical results of the main components of the tobacco flavor of the kadsura longepedunculata branches and the kadsura longepedunculata branches are shown in table 1 by Wiley database and NIST database retrieval, the chromatogram of the tobacco flavor of the kadsura longepedunculata branches is shown in figure 1-a, and the chromatogram of the tobacco flavor of the kadsura longepedunculata branches is shown in figure 1-b.
TABLE 1 GC-MS analysis of chemical components of tobacco flavor from Kadsura japonica branches and Schisandra chinensis branches
According to detection results, 34 aroma substances are identified from the volatile components of the schisandra sphenanthera cigarette flavor, the main components are alkenes, aldehydes, alcohols and esters, the content of schizandrin is the highest, and alpha-ylang-oil alkene and gamma-cadinene are the second components. 32 peaks are identified in the schisandra chinensis branch tobacco flavor, and the main components are alpha-ylang-oleyl, gamma-cadinene and schizandrin. 28 volatile components in the two schisandra branch extraction isolates are completely consistent, wherein the content of aroma components such as alpha-ylang-oleyl olefin, alpha-farnesene, geraniol, gamma-cadinene, 2, 3-epoxy-beta-ionone and the like in the schisandra branch tobacco flavor is higher than that of the schisandra branch tobacco flavor. The alpha-ylang-oleyl ene, the alpha-farnesene and the geraniol have the effects of supplementing the fragrance of the flowers and improving the texture of smoke in the cigarettes; the gamma-cadinene and the 2, 3-epoxy-beta-ionone have rich tobacco fragrance, reduce the irritation of smoke and improve the aftertaste; the beta-caryophyllene has the spicy fragrance similar to clove oil and costus root, has soft smoke and enhances the spicy and sweet fragrance of the smoke; schizandrin and furfural have the effect of increasing smoke concentration.
Example 5: thermal cracking analysis of tobacco flavor containing kadsura longepedunculata branches and kadsura longepedunculata branches
In the tobacco research, the cracking is an experimental method closest to the cigarette combustion process, and the cracking gas chromatography-mass spectrometry method is an effective tool for researching the tobacco chemistry. The cracking (Pyrolysis) refers to a chemical degradation reaction caused only by heat energy, and the cracking process of a cracked sample follows a certain rule under certain conditions.
And opening a power supply of the cracker and a purge gas valve, adjusting the gas flow, and setting the furnace temperature and the auxiliary heater to the specified temperature. Respectively weighing 1mg of tobacco flavor of the kadsura longepedunculata branches and the kadsura longepedunculata branches, and putting the tobacco flavor into a thermal cracking sample cup to be tested. The thermal cracking conditions are as follows: the thermal cracking temperature is 500 ℃; the thermal cracking time is 60 s; carrier gas: high purity helium (99.999%) at a flow rate of 10 mL/s; temperature of thermal cracking transmission line: 260 ℃; the samples were subjected to on-line lysis. GC/MS conditions: HP-5MS capillary chromatographic column (30m × 0.25 × 0.25 μm), injection port temperature 260 deg.C; temperature rising procedure: keeping the temperature at 45 ℃ for 1min, heating to 180 ℃ at 5 ℃/min, heating to 260 ℃ at 10 ℃/min, keeping the temperature for 5min, wherein the flow rate of carrier gas (He) is 1mL/min, and the split ratio is 10: 1. Mass spectrometry conditions, transmission line temperature: 260 ℃; an ionization mode: EI; ionization energy: 70 eV; ion source temperature: 230 ℃; scanning range: 44-300 amu. The thermal cracking analysis results of the tobacco flavor of the kadsura longepedunculata branches and the schisandra chinensis branches are shown in table 2 by the aid of Wiley database and NIST database retrieval, the thermal cracking chromatogram of the tobacco flavor of the kadsura longepedunculata branches is shown in figure 2-a, and the thermal cracking chromatogram of the tobacco flavor of the schisandra chinensis branches is shown in figure 2-b.
TABLE 2 analysis of the 500 ℃ main thermal cracking products of the tobacco flavor from Kadsura longepedunculata branches and Kadsura longepedunculata branches
The cracking components of the tobacco flavor of the kadsura longepedunculata branches and the kadsura longepedunculata branches at 500 ℃ are analyzed by a cracking instrument and a gas chromatograph-mass spectrometer (GC/MS) spectrogram of the cracking components is searched by a spectral library, and 42 components are identified in total, wherein the components mainly comprise compounds such as aldehydes and ketones, alcohols, terpenes, esters, alkanes, acids, phenols, heterocycles and the like. As can be seen from Table 2, the cleavage components and their relative contents of the 2 Schizandra chinensis twig extracts are different. The cracking components of the schisandra sphenanthera cigarette flavor are 40; the cracking components of the schisandra chinensis branch tobacco flavor are 38. The main cracking products of the tobacco flavor containing the schisandra sphenanthera and the schisandra sphenanthera branch are irregular main chain fracture, and then depolymerization reaction, condensation reaction, functional group fracture and carbonization reaction are carried out to generate a plurality of volatile micromolecular flavor substances such as furanones, aldehydes, eneynes and the like, so that unique flavor is provided for cigarettes, the harmony and aftertaste of the cigarettes are improved by the micromolecular flavor substances, the flavor is more mellow, and meanwhile, certain contribution is made to the improvement of the cigarette flavor.
Example 6: sensory evaluation test of tobacco products of the present invention
The tobacco flavors prepared in examples 1-3 and comparative examples 1-4 are applied to cigarettes, the cigarettes are rolled into finished products, and the finished products are balanced in a constant temperature and humidity cabinet (the relative humidity is 60 +/-5%, and the temperature is 20 +/-2 ℃) for 24 hours. The cigarettes are graded according to GB 5606.4-2005 cigarette sensory quality evaluation standard, and the cigarettes are evaluated by 11 professional technicians with national or provincial cigarette sensory quality evaluation qualifications, wherein the evaluation standard is shown in a table 3, and the evaluation result is shown in a table 4.
TABLE 3 GB5606.4- - -2005 cigarette sensory quality evaluation Standard
Applying SPSS 20.0 statistical software to carry out two independent sample T tests (n is 11) on each sensory evaluation index of the blank group and each sensory evaluation index of the examples 1-3 and the comparative examples 1-4 respectively, wherein P is more than 0.01 and less than 0.05, and the difference has statistical significance, namely, has significant difference; p < 0.01 is a very significant difference.
Compared with the blank group, the sensory evaluation indexes (except gloss) of cigarettes in the groups of examples 1-3 and comparative examples 1-4 are improved, wherein the sensory evaluation indexes of the cigarettes are remarkably improved (P is less than 0.01) when the spice for the schisandra chinensis branch cigarettes prepared by specific parameters in the group of example 1 is applied to the cigarettes, the sensory evaluation indexes of the cigarettes in the groups of examples 1 and 2 are remarkably improved (P is less than 0.05), and the results are shown in Table 4.
TABLE 4 results of the test
| Item | Gloss (E) | Fragrance | Tuning by hand | Miscellaneous qi | Stimulation of | Aftertaste | Total up to |
| Blank group | 5.0 | 28.2 | 4.5 | 10.1 | 17.1 | 21.5 | 86.4 |
| Example 1 | 5.0 | 29.0 ** | 5.0 | 10.9 ** | 17.4 * | 21.9 * | 89.3 * |
| Example 2 | 5.0 | 28.8 * | 5.0 | 10.9 ** | 17.5 * | 22.0 ** | 89.1 * |
| Example 3 | 5.0 | 29.3 ** | 5.0 | 10.9 ** | 17.9 ** | 22.0 ** | 90.1 ** |
| Comparative example 1 | 5.0 | 28.7 * | 4.8 | 10.5 | 17.5 * | 21.8 * | 88.4 |
| Comparative example 2 | 5.0 | 28.6 | 4.7 | 10.4 | 17.4 | 21.6 | 87.7 |
| Comparative example 3 | 5.0 | 28.5 | 4.6 | 10.3 | 17.2 | 21.5 | 87.1 |
| Comparative example 4 | 5.0 | 28.4 | 4.5 | 10.2 | 17.1 | 21.5 | 86.7 |
The results show that when the schisandra chinensis twig tobacco flavor prepared by adding specific parameters in the embodiments 1-3 of the invention is applied to cigarettes, sensory evaluation indexes such as cigarette aroma, miscellaneous gas and irritation are obviously improved, a spicy and sweet aroma is added, the aroma is mellow and normal, the aroma is coordinated, the smoke is fine and soft, the irritation is low, the aftertaste is more comfortable, and the discomfort of the oral cavity and the throat can be effectively improved. Meanwhile, the active ingredients of the schisandra chinensis branch tobacco flavor can reduce some harmful ingredients in the cigarette smoke to a certain extent, and the safety of tobacco products is improved.
Example 7: sensory evaluation effect of schisandra chinensis branch tobacco flavor in cigarette flavoring
Taking the schisandra chinensis branch tobacco flavor, diluting propylene glycol with a certain concentration, uniformly mixing, and uniformly spraying the mixture on tobacco shreds by using a trace sprayer; the cut tobacco without feed was the control. The tobacco shred samples are stored for 2 hours in a closed mode, then the cigarette is made by winding the added tobacco shred, the cigarette is placed in a constant-temperature (22 +/-2 ℃) and constant-humidity (relative humidity is 60 +/-5%) box to balance moisture for 48 hours, when the moisture content of the cigarette is kept to be about 12%, evaluation can be carried out, sensory evaluation results (shown in table 5) of tobacco shred adding the schisandra chinensis cigarette flavor with different dosages show that the addition of the schisandra chinensis branch cigarette flavor with proper proportion increases spicy flavor, fruit flavor, elecampane and sweet flavor, the cigarette flavor can be effectively improved, the style of bright and pleasant flavor is provided, the smoke is fine, soft and mild, the irritation is low, the aftertaste is more comfortable, the discomfort of the oral cavity and the throat can be effectively improved, and the proper dosage range of the schisandra chinensis cigarette flavor is 0.04% -0.06%.
TABLE 5 results of the evaluation
Comparative example 5: aroma adding sense evaluation effect of schisandra sphenanthera cigarette flavor in cigarettes
Taking the tobacco flavor of the kadsura longepedunculata branches, diluting with propylene glycol to a certain concentration, uniformly mixing, and uniformly spraying the tobacco flavor on tobacco shreds by using a trace sprayer; the cut tobacco without feed was the control. The tobacco shred samples are stored for 2 hours in a closed mode, then the cigarette is made by adding the tobacco shred rolls, the cigarette is placed in a constant-temperature (22 +/-2 ℃) and constant-humidity (relative humidity is 60 +/-5%) box to balance moisture for 48 hours, when the moisture content of the cigarette is kept to be about 12%, evaluation can be carried out, and sensory evaluation results (shown in table 6) of adding different dosages of the schisandra chinensis branch tobacco flavor into the tobacco shred show that the tobacco flavor added with the schisandra chinensis branch at a proper proportion slightly increases spicy flavor, fruit flavor and elecampane, has slightly sweet taste, slightly poor smoke richness, slightly flat flavor, slightly fine and smooth smoke, soft and reduced irritation, the aftertaste is not obviously improved, and the proper dosage range of the schisandra chinensis branch tobacco flavor is 0.06% -0.08%.
TABLE 6 results of the evaluation
According to the sensory evaluation method of tobacco products, the sensory evaluation results of cigarettes are shown in tables 5 and 6. The evaluation results show that the tobacco flavor of the kadsura longepedunculata branches and the kadsura longepedunculata branches can be harmonious with the tobacco flavor when being applied to cigarettes in proper dosage, and has the effects of improving the flavor quality, increasing the richness of the flavor, covering up the miscellaneous gas and improving the comfort, but the effect of the tobacco flavor of the kadsura longepedunculata branches on improving the flavor quality and the flavor quantity, softening and smoothing the smoke gas and increasing the mouth feel comfort is obviously better than that of the tobacco flavor of the kadsura longepedunculata branches, endowing the cigarettes with elegant special flavor and smoking taste, and having obvious flavor enhancing and supplementing effects on the cigarettes. Meanwhile, the chemical components detected by gas chromatography-mass spectrometry contain some active ingredients, so that some harmful ingredients in the cigarette smoke can be reduced to a certain extent, and a new idea is provided for low-tar cigarette flavor compensation.
EXAMPLE 8 routine chemical composition analysis of cigarettes
Respectively taking the tobacco shreds prepared in the examples 1-3 and the comparative examples 1-4; the cut tobacco without the feed is taken as a control sample, the cut tobacco is crushed and put into a constant temperature (22 +/-2 ℃) and constant humidity (relative humidity is 60 +/-5%) box to balance moisture for 48 hours, so that the moisture content of the tobacco powder is kept at about 12%, the routine chemical component analysis of the cigarette is carried out according to the relevant detection standard of the tobacco industry, and the detection result is shown in table 7.
TABLE 7 tobacco shred chemical composition test results
The detection result of the chemical components of the tobacco shreds shows that the content of total sugar, reducing sugar and chlorine in the control sample is higher, the content of total plant alkali and total nitrogen is lower, the sugar-alkali ratio is higher, and the potassium-chlorine ratio is lower; compared with a control sample, the chemical components of the tobacco shreds in examples 1-3 and comparative examples 1-4 are improved, wherein the sugar-base ratio and the potassium-chlorine ratio in examples 2 and 3 are obviously improved, the ratio of reducing sugar to nicotine is 8-10, the potassium-chlorine ratio is 8-12, the comparison is proper, the sugar-base ratio of the control sample is too high, although the smoke flavor is mild, the strength is small, and the smoke flavor is moderate; the larger the ratio of potassium to chlorine, the better the combustibility of tobacco leaves, and the poorer the combustibility of a control sample.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The extraction method of the schisandra chinensis branch spice is characterized by comprising the following steps:
A) drying and crushing the schisandra chinensis branches to obtain schisandra chinensis branch powder;
B) extracting the Schisandra chinensis twig powder with water, and concentrating to obtain Schisandra chinensis extract;
C) dissolving the Schisandra chinensis extract with a solvent, and refining by molecular distillation to obtain the Schisandra chinensis branch spice.
2. The method of claim 1, wherein the drying of step a) is vacuum freeze drying; the temperature of the freeze drying is-30 ℃; the vacuum freeze drying time is 10-15 hours; the crushing is to 20-60 meshes.
3. The method according to claim 1, wherein the water extraction of step B) is in particular a microwave-assisted water extraction; the microwave power is 300-500W; the microwave heating temperature is 40-50 ℃; the mass ratio of the schisandra chinensis branch powder to water is 1: (10-15); the extraction time is 40-60 min.
4. The method according to claim 1, wherein the solvent of step C) is 40% to 80% ethanol; the mass ratio of the schisandra chinensis extractum to the solvent is 1: (3-5).
5. The process according to claim 1, characterized in that the conditions of the molecular distillation of step C) are: the distillation temperature is 45-55 ℃, the rotor speed is 250-350 r/min, and the feeding speed is 4-6 mL/min.
6. A Schisandra chinensis twig spice which is prepared by the preparation method of any one of claims 1 to 5.
7. A tobacco shred is characterized in that schisandra chinensis branch spice prepared by the preparation method of any one of claims 1 to 5 is sprayed.
8. The tobacco shred according to claim 7, wherein the Schisandra chinensis branch perfume is diluted by a solvent and then sprayed; the solvent is ethanol, ethylene glycol or 1, 2-propylene glycol.
9. The cut tobacco according to claim 8, wherein the diluted schisandra chinensis branch spice is added at a mass concentration of 0.04-0.06%.
10. A cigarette comprising the tobacco shred according to any one of claims 7 to 9.
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