阅读说明：本技术 一种雪茄风味烟草提取物及其制备方法 (Cigar flavor tobacco extract and preparation method thereof ) 是由 徐秀娟 刘珊 何保江 崔凯 杨伟平 张文娟 胡军 屈展 杨春强 宗永立 张建勋 于 2020-05-11 设计创作，主要内容包括：本发明涉及一种雪茄风味烟草提取物及其制备方法,属于烟草提取物技术领域。本发明的雪茄风味烟草提取物的制备方法,通过亚临界萃取得到萃取液和烟叶残渣,萃取液经过醇沉除杂和两级分子蒸馏得到提取物A,烟草残渣经过萃取和美拉德反应得到提取物B,将两种提取物混合即为雪茄风味烟草提取物。该方法脱除了长链烷烃,有效降低了低碳烷烃及高级脂肪酸的含量,使得蜜甜香、酸香和烘烤香等香韵更突出,降低了杂气和刺激性,大幅改善了感官品质；还降低了烟草提取物中还原糖含量,增加了烟气浓度、厚实感。得到的雪茄风味烟草提取物的蜜甜香、酸香、烘烤香等香韵凸出,烟香饱满,烟气浓度大、厚实感强。(The invention relates to a cigar flavor tobacco extract and a preparation method thereof, belonging to the technical field of tobacco extracts. The preparation method of the cigar flavor tobacco extract comprises the steps of obtaining extract liquor and tobacco leaf residues through subcritical extraction, obtaining an extract A through alcohol precipitation impurity removal and two-stage molecular distillation of the extract liquor, obtaining an extract B through extraction and Maillard reaction of the tobacco residues, and mixing the two extracts to obtain the cigar flavor tobacco extract. The method removes long paraffin, effectively reduces the content of low paraffin and higher fatty acid, makes the fragrance of sweet, sour and baking more prominent, reduces miscellaneous gas and irritation, and greatly improves the sensory quality; also reduces the content of reducing sugar in the tobacco extract, and increases the smoke concentration and the thick feeling. The obtained cigar flavor tobacco extract has the advantages of prominent sweet aroma, sour aroma, baking aroma and other aroma, full tobacco aroma, high smoke concentration and strong thick sense.)

1. A preparation method of a cigar flavor tobacco extract is characterized by comprising the following steps:

(1) subcritical extraction

Performing subcritical extraction on the crushed tobacco leaves by using butane and/or dimethyl ether as an extracting agent to obtain an extraction liquid and tobacco leaf residues;

(2) preparation of two extracts

(a) Obtaining extract A from the extract

(a1) Precipitating with ethanol to remove impurities

Removing the solvent from the extract obtained in the step (1) to form an extract, adding the extract into ethanol for alcohol precipitation and impurity removal, separating supernatant, and removing the ethanol to obtain a concentrate;

(a2) two-stage molecular distillation

Performing primary molecular distillation on the concentrate obtained in the step (a1) at 40-80 ℃, collecting heavy components, performing secondary molecular distillation on the heavy components obtained by the primary molecular distillation at 100-120 ℃, and collecting light components;

(b) obtaining extract B from tobacco leaf residue

(b1) Extraction of

Extracting the tobacco leaf residues obtained in the step (1) by using a solvent, and concentrating the obtained extract to obtain a crude extract; the solvent is water or ethanol solution with volume fraction below 50%;

(b2) maillard reaction

Adding amino acid and glucose into the crude extract obtained in the step (B1), and carrying out Maillard reaction to obtain an extract B;

(3) mixing the extract A obtained in the step (a) and the extract B obtained in the step (B) to obtain the cigar flavor tobacco extract.

2. The method for preparing the cigar flavor tobacco extract according to claim 1, wherein the temperature of the subcritical extraction in the step (1) is 25-50 ℃; the pressure of the subcritical extraction is the saturated vapor pressure of the extractant at the corresponding temperature; the subcritical extraction time is 0.5-2 h.

3. The method of claim 1, wherein in step (1), an entrainer is further added to the subcritical extraction extractant; the entrainer is ethanol solution with volume fraction of 95-100%; the dosage of the entrainer is 0-10% of the volume of the extractant.

4. The method of claim 1, wherein the alcohol precipitation for removing impurities in the step (a1) comprises the following steps: removing the solvent from the extract obtained in the step (1) to form an extract, adding the extract into ethanol, dissolving at the temperature of 30-50 ℃, standing at the temperature of-20 to-5 ℃ for 8-24 hours, separating out supernatant, and removing the ethanol to obtain a concentrate.

5. The method of preparing a cigar flavor tobacco extract according to claim 1, wherein in step (a2), the pressure of the primary molecular distillation is 0.001 to 0.01 mbar; the pressure of the secondary molecular distillation is 0.001-0.01 mbar.

6. The method for preparing the cigar flavor tobacco extract according to claim 1, wherein in the step (b1), the temperature of the extraction is 60-80 ℃; the extraction time is 0.5-3 h.

7. The method of claim 1, wherein in step (b2), the amino acid is aspartic acid and/or glutamic acid.

8. The method of preparing a cigar flavor tobacco extract according to claim 1, wherein in step (b2), the molar ratio of glucose to amino acid is 1:1 to 2: 1; the mass ratio of the total dosage of the glucose and the amino acid to the crude extract is 1-3: 10; the mass fraction of the crude extract is 30-50%.

9. The preparation method of the cigar flavor tobacco extract according to any one of claims 1 to 8, wherein in the step (1), the weight ratio of the tobacco leaves to the extracting agent is 1:8 to 1: 20.

10. The method of producing the cigar-flavor tobacco extract according to any one of claims 1 to 8, wherein in the step (1), the tobacco leaf is sun-cured tobacco.

11. The method for preparing the cigar flavor tobacco extract according to any one of claims 1 to 8, wherein in the step (a1), the weight ratio of the ethanol to the extract is 5-10: 1.

12. The method of producing a cigar flavor tobacco extract according to any one of claims 1 to 8, wherein in the step (b1), the weight ratio of the tobacco leaf residue to the solvent is 1:6 to 1: 12.

13. The method for preparing the cigar flavor tobacco extract according to any one of claims 1 to 8, wherein the temperature of the Maillard reaction in the step (b2) is 80 to 110 ℃; the time of the Maillard reaction is 1-3 h.

14. The method for preparing the cigar flavor tobacco extract according to any one of claims 1 to 8, wherein in the step (3), the weight ratio of the extract A to the extract B is 1:10 to 20.

15. A cigar-flavor tobacco extract produced by the method for producing a cigar-flavor tobacco extract according to any one of claims 1 to 14.

Technical Field

The invention relates to a cigar flavor tobacco extract and a preparation method thereof, belonging to the technical field of tobacco extracts.

Background

The tobacco extract is extracted from tobacco, contains tobacco intrinsic aroma components, has the advantages of natural and harmonious aroma, compensation of the intrinsic aroma of the tobacco, prominent style characteristics and the like, and is an irreplaceable aroma raw material for cigarette blending and novel tobacco product development.

At present, common extraction methods of tobacco flavor mainly comprise a solvent extraction method, a steam distillation method, supercritical extraction, subcritical extraction and the like. In the prior art, various researches on how to improve the content of characteristic aroma components of tobacco are carried out, and certain research results are obtained, but some technical defects still exist, for example, the extraction process is single, most extraction methods directly discard tobacco leaf residues after one-time extraction, and the residues still contain more aroma substances, so that raw material waste is caused; the solvent dosage used by the conventional extraction modes such as column chromatography or organic solvent extraction is large, the conditions are not easy to control, and the large-scale production is difficult; the extract has limited improvement degree on the quality of cigarettes, and has the defects of large irritation, much offensive odor and the like.

Disclosure of Invention

The invention aims to provide a preparation method of a cigar flavor tobacco extract, and the cigar flavor tobacco extract prepared by the preparation method simultaneously reduces offensive odor and irritation and greatly improves sensory quality.

The second purpose of the invention is to provide a cigar flavor tobacco extract which can not only increase cigar flavor, enrich tobacco fragrance and increase smoke concentration, but also achieve the purpose of dyeing.

The technical scheme of the invention is as follows:

a preparation method of cigar flavor tobacco extract comprises the following steps:

(1) subcritical extraction

Performing subcritical extraction on the crushed tobacco leaves by using butane and/or dimethyl ether as an extracting agent to obtain an extraction liquid and tobacco leaf residues;

(2) preparation of two extracts

(a) Obtaining extract A from the extract

(a1) Precipitating with ethanol to remove impurities

Removing the solvent from the extract obtained in the step (1) to form an extract, adding the extract into ethanol for alcohol precipitation and impurity removal, separating supernatant, and removing the ethanol to obtain a concentrate;

(a2) two-stage molecular distillation

Performing primary molecular distillation on the concentrate obtained in the step (a1) at 40-80 ℃, collecting heavy components, performing secondary molecular distillation on the heavy components obtained by the primary molecular distillation at 100-120 ℃, and collecting light components;

(b) obtaining extract B from tobacco leaf residue

(b1) Extraction of

Extracting the tobacco leaf residues obtained in the step (1) by using a solvent, and concentrating the obtained extract to obtain a crude extract; the solvent is water or ethanol solution with volume fraction below 50%;

(b2) maillard reaction

Adding amino acid and glucose into the crude extract obtained in the step (B1), and carrying out Maillard reaction to obtain an extract B;

(3) mixing the extract A obtained in the step (a) and the extract B obtained in the step (B) to obtain the cigar flavor tobacco extract.

The preparation method of the cigar flavor tobacco extract comprises the steps of obtaining extract liquor and tobacco leaf residues through subcritical extraction, obtaining an extract A through alcohol precipitation impurity removal and two-stage molecular distillation of the extract liquor, obtaining an extract B through extraction and Maillard reaction of the tobacco residues, and mixing the two extracts to obtain the cigar flavor tobacco extract. The method is simple to operate and easy to implement, the tobacco residues are extracted, the raw materials are fully utilized, and the waste of the raw materials is avoided.

According to the preparation method of the cigar flavor tobacco extract, the extract formed by the extract liquid is subjected to alcohol precipitation to remove impurities, long-chain alkane is removed, and then two-stage molecular distillation is performed, so that the content of low-carbon alkane and high-grade fatty acid in the tobacco extract is effectively reduced, the obtained extract is more prominent in sweet aroma, sour aroma, baking aroma and other aroma, meanwhile, the miscellaneous gas and irritation are reduced, and the sensory quality is greatly improved; the tobacco leaf residue is subjected to Maillard reaction after extraction, so that the content of reducing sugar in the tobacco extract is reduced, the reaction product has the effects of increasing the smoke concentration and the thickness, and the aim of dyeing can be fulfilled. The cigar flavor tobacco extract obtained by mixing the two extracts has the advantages of prominent sweet aroma, sour aroma, baking aroma and other aroma, full tobacco aroma, high smoke concentration and strong thick feeling, and can be used for cigarettes, heating non-combustible tobacco products, electronic cigarettes and other various tobacco products.

The size of the crushed tobacco leaves is not limited, and the size of the conventional tobacco leaves in the field extraction can be adopted, for example, the tobacco leaves are crushed to 10-100 meshes.

It is understood that, in the step (a1), the ethanol used for alcohol precipitation and impurity removal is 95-100% ethanol by volume fraction.

It is understood that in step (b2), the maillard reaction is: adding amino acid and glucose into the crude extract obtained in the step (B1), carrying out Maillard reaction, filtering to remove insoluble substances after the reaction is finished, adding water to dilute the mixture until the mass fraction is 10-30%, filtering the mixture by using a 10-50 kD ultrafiltration membrane to obtain a permeate and a retentate, and concentrating the permeate under reduced pressure to obtain an extract B;

it is understood that, in the step (1), the subcritical extraction may be performed in a subcritical extraction tank.

In order to better retain the tobacco fragrance, the extraction is carried out under a proper extraction condition, and preferably, in the step (1), the temperature of the subcritical extraction is 25-50 ℃; the pressure of the subcritical extraction is the saturated vapor pressure of the extractant at the corresponding temperature; the subcritical extraction time is 0.5-2 h.

In order to further improve the dissolution rate of the characteristic aroma components of the tobacco, preferably, in the step (1), an entrainer is also added into the extracting agent of the subcritical extraction; the entrainer is ethanol solution with volume fraction of 95-100%; the dosage of the entrainer is 0-10% of the volume of the extractant. The ethanol solution with the volume fraction of 95-100% is helpful for avoiding the introduction of high-boiling-point macromolecules.

Preferably, in the step (1), the weight ratio of the tobacco leaves to the extracting agent is 1: 8-1: 20.

Preferably, in the step (1), the tobacco leaves are sun-cured tobacco.

In order to remove long-chain alkane and reduce offensive odor and irritation, preferably, in the step (a1), the alcohol precipitation impurity removal comprises the following steps: removing the solvent from the extract obtained in the step (1) to form an extract, adding the extract into ethanol, dissolving at the temperature of 30-50 ℃, standing at the temperature of-20 to-5 ℃ for 8-24 hours, separating out supernatant, and removing the ethanol to obtain a concentrate. The specific operation of the separation is not limited, and a separation mode which is conventional in the field, such as suction filtration or centrifugal separation (4000rpm, 10-30 min), can be adopted.

Preferably, in the step (a1), the weight ratio of the ethanol to the extract is 5-10: 1.

In order to further reduce the content of low-carbon alkane and high-carbon fatty acid in the tobacco extract and improve the sensory quality; preferably, in step (a2), the pressure of the primary molecular distillation is 0.001-0.01 mbar; the pressure of the secondary molecular distillation is 0.001-0.01 mbar.

In order to further improve the extraction efficiency, preferably, in the step (b1), the extraction temperature is 60-80 ℃; the extraction time is 0.5-3 h.

Preferably, in the step (b1), the weight ratio of the tobacco leaf residue to the solvent is 1: 6-1: 12.

Preferably, in step (b1), the mass fraction of solids in the crude product is 30% to 50%.

In order to ensure sufficient extraction of the extract, it is preferable that the number of extractions is two in step (b 1).

Preferably, in step (b2), the amino acid is aspartic acid and/or glutamic acid. The amino acids in cigar leaves, which are higher in content, are aspartic acid and glutamic acid, and thus these two amino acids were selected to mimic the maillard reaction in tobacco leaves.

In order to ensure that the Maillard reaction is fully carried out, preferably, in the step (b2), the molar ratio of the glucose to the amino acid is 1: 1-2: 1; the mass ratio of the total dosage of the glucose and the amino acid to the crude extract is 1-3: 10; the mass fraction of the crude extract is 30-50%.

In order to ensure that the Maillard reaction is fully carried out, preferably, in the step (b2), the temperature of the Maillard reaction is 80-110 ℃; the time of the Maillard reaction is 1-3 h.

It can be understood that, in the step (B2), in order to reduce the content of macromolecular substances in the maillard reaction and improve the oral comfort, insoluble substances are removed by filtration after the maillard reaction, the filtrate is diluted with water to a mass fraction of 10-30%, a permeate and a retentate are obtained by filtration through a 10-50 kD ultrafiltration membrane, and the permeate is concentrated under reduced pressure to obtain the tobacco extract B.

Preferably, in the step (3), the weight ratio of the extract A to the extract B is 1: 10-20. It should be understood that the weight ratio of extract a to extract B refers to the mass ratio of the pure substances in the two, not the mass ratio of the mixed solution containing the solvent.

A cigar flavor tobacco extract is prepared by the preparation method of the cigar flavor tobacco extract.

When the cigar flavor tobacco extract is coated on cigarette paper, the cigar flavor can be increased, the cigarette fragrance is enriched, the smoke concentration is increased, and the purpose of dyeing can be achieved.

Detailed Description

The present invention will be further described with reference to the following embodiments.

In the embodiment of the invention, the used tobacco leaves are sun-cured tobacco leaves.

The specific embodiment of the preparation method of the cigar flavor tobacco extract of the invention is as follows:

example 1

The preparation method of the cigar flavor tobacco extract comprises the following steps:

(1) subcritical extraction

Crushing tobacco leaves to 100 meshes, transferring the crushed tobacco leaves to a subcritical extraction kettle, adding dimethyl ether into the subcritical extraction kettle, extracting the crushed tobacco leaves for 2 hours at 25 ℃ with the mass ratio of feed liquid to liquid being 1:8 and the entrainer being 95% ethanol (the amount of the entrainer being 5% of the dimethyl ether), wherein the extraction pressure is the saturated vapor pressure of the dimethyl ether at the temperature, and obtaining extract liquor and tobacco leaf residues after the extraction is finished; and carrying out reduced pressure evaporation on the extract liquor to obtain the tobacco extract.

(2) Preparation of two extracts

(a) Obtaining extract A from the extract

(a1) Precipitating with ethanol to remove impurities

Adding 95% ethanol in an amount which is 5 times that of the tobacco extract obtained in the step (1), heating to 30 ℃, and keeping for 60min to fully dissolve the tobacco extract; then cooled to room temperature and transferred to a-20 ℃ refrigerator for freezing for 8 h. Filtering at room temperature to obtain filtrate, and concentrating the filtrate under reduced pressure until ethanol is removed to obtain tobacco concentrate.

(a2) Two-stage molecular distillation

Transferring the tobacco concentrate obtained in step (a1) to a molecular distillation feed tank, distilling at 60 deg.C and 0.001mbar, and collecting heavy components; performing secondary distillation on the heavy component at 120 deg.C and 0.001mbar, and collecting the light component to obtain tobacco extract A.

(b) Obtaining extract B from tobacco leaf residue

(b1) Extraction of

Collecting the tobacco leaf residues obtained in the step (1), transferring the tobacco leaf residues to a round-bottom flask, then adding water into the round-bottom flask, heating the mixture to 60 ℃ to extract the mixture for 3 hours, and extracting the mixture twice, wherein the mass ratio of the feed liquid to the water is 1: 12. And combining the extraction liquid after extraction is finished, and concentrating under reduced pressure until the dry matter content is 30 percent, thus obtaining the crude extract.

(b2) Maillard reaction

Adding glutamic acid and glucose into the crude extract obtained in the step (b1) at a molar ratio of 1:1, and heating to 80 ℃ for reaction for 3 h. Filtering to remove insoluble substances after reaction, diluting the filtrate with water to 10% by mass, filtering with 10kD ultrafiltration membrane, and concentrating the filtrate under reduced pressure to obtain tobacco extract B.

(3) Mixing the tobacco extract A and the tobacco extract B according to a ratio of 1:10 to obtain the cigar flavor tobacco extract.

Example 2

The preparation method of the cigar flavor tobacco extract comprises the following steps:

(1) subcritical extraction

Crushing tobacco leaves to 100 meshes, transferring the crushed tobacco leaves to a subcritical extraction kettle, adding dimethyl ether into the subcritical extraction kettle, extracting the crushed tobacco leaves for 0.5h at 40 ℃ by using absolute ethyl alcohol (the dosage of the dimethyl ether is 10%) as an entrainer according to the mass ratio of 1:10, wherein the extraction pressure is the saturated vapor pressure of the dimethyl ether at the temperature, and obtaining an extraction liquid and tobacco leaf residues after the extraction is finished; and carrying out reduced pressure evaporation on the extract liquor to obtain the tobacco extract.

(2) Preparation of two extracts

(a) Obtaining extract A from the extract

(a1) Precipitating with ethanol to remove impurities

Adding 10 times of anhydrous ethanol into the tobacco extract obtained in the step (1), heating to 50 ℃, and keeping for 20min to fully dissolve the tobacco extract; subsequently cooled to room temperature and transferred to a-5 ℃ freezer for 24 h. Separating the supernatant by rapid centrifugation at room temperature (4000rpm, 10min), and concentrating the supernatant under reduced pressure until ethanol is removed to obtain tobacco concentrate.

(a2) Two-stage molecular distillation

Transferring the tobacco concentrate obtained in step (a1) to a molecular distillation feed tank, distilling at 80 deg.C and 0.01mbar, and collecting heavy components; performing secondary distillation on the heavy component at 100 deg.C and 0.01mbar, and collecting the light component to obtain tobacco extract A.

(b) Obtaining extract B from tobacco leaf residue

(b1) Extraction of

Collecting the tobacco leaf residues obtained in the step (1), transferring the tobacco leaf residues to a round-bottom flask, adding 50% ethanol into the round-bottom flask, heating the mixture to 80 ℃ to extract the mixture for 0.5h, and extracting the mixture twice, wherein the mass ratio of the ethanol to the feed liquid is 1: 6. After extraction, combining the extraction liquid, and concentrating under reduced pressure until the dry matter content is 50 percent, thus obtaining the crude extract.

(b2) Maillard reaction

Adding aspartic acid and glucose into the crude extract obtained in the step (b1) at a molar ratio of 1:2, and heating to 110 ℃ for reaction for 1 h. Filtering to remove insoluble substances after reaction, diluting the filtrate with water to 30% by mass, filtering with 50kD ultrafiltration membrane, and concentrating the filtrate under reduced pressure to obtain tobacco extract B.

(3) Mixing the tobacco extract A and the tobacco extract B according to a ratio of 1:20 to obtain the cigar flavor tobacco extract.

Example 3

The preparation method of the cigar flavor tobacco extract comprises the following steps:

(1) subcritical extraction

Crushing tobacco leaves to 50 meshes, transferring the crushed tobacco leaves to a subcritical extraction kettle, adding butane into the subcritical extraction kettle, extracting the crushed tobacco leaves for 1 hour at 50 ℃ at the extraction pressure of saturated vapor pressure of the butane at the temperature, and obtaining extract liquor and tobacco leaf residues after the extraction is finished, wherein the mass ratio of the feed liquor is 1: 20; and carrying out reduced pressure evaporation on the extract liquor to obtain the tobacco extract.

(2) Preparation of two extracts

(a) Obtaining extract A from the extract

(a1) Precipitating with ethanol to remove impurities

Adding 8 times of absolute ethyl alcohol into the tobacco extract obtained in the step (1), heating to 40 ℃, and keeping for 40min to fully dissolve the absolute ethyl alcohol; subsequently cooled to room temperature and transferred to a-15 ℃ freezer for freezing for 12 h. Separating the supernatant by rapid centrifugation at room temperature (4000rpm, 10min), and concentrating the supernatant under reduced pressure until ethanol is removed to obtain tobacco concentrate.

(a2) Two-stage molecular distillation

Transferring the tobacco concentrate obtained in step (a1) to a molecular distillation feed tank, distilling at 40 deg.C and 0.001mbar, and collecting heavy components; performing secondary distillation on the heavy component at 120 deg.C and 0.01mbar, and collecting the light component to obtain tobacco extract A.

(b) Obtaining extract B from tobacco leaf residue

(b1) Extraction of

Collecting the tobacco leaf residues obtained in the step (1), transferring the tobacco leaf residues to a round-bottom flask, then adding 30% ethanol into the round-bottom flask, heating the mixture to 70 ℃ to extract for 1 hour, and extracting twice. And combining the extraction liquid after extraction is finished, and concentrating under reduced pressure until the dry matter content is 40 percent, thus obtaining the crude extract.

(b2) Maillard reaction

Adding glutamic acid, aspartic acid and glucose into the crude extract obtained in the step (b1) at a molar ratio of 1:1, and heating to 80 ℃ for reaction for 3 h. Filtering to remove insoluble substances after reaction, diluting the filtrate with water to mass fraction of 20%, filtering with 30kD ultrafiltration membrane, and concentrating the filtrate under reduced pressure to obtain tobacco extract B.

(3) Mixing the tobacco extract A and the tobacco extract B according to a ratio of 1:15 to obtain the cigar flavor tobacco extract.

Second, examples of the cigar flavor tobacco extract of the present invention correspond to the final products of the preparation methods of the cigar flavor tobacco extract of examples 1 to 3, respectively.

Third, related test example

Test example 1

The cigar flavor tobacco extract obtained in examples 1, 2 and 3 was diluted with 50% ethanol to a mass concentration of 10%, and injected into a blank cigarette with an automatic injection and flavoring machine at an injection amount of 1 μ L/cigarette. After the injection, the cigarettes were put into cigarette packs, sealed at 22 ℃. + -. 2 ℃ and RH 60%. + -. 5% and left for 1 week, and then the perfuming effect was evaluated, and the evaluation results obtained are shown in Table 1.

TABLE 1 evaluation results of perfuming Effect

Compared with blank cigarettes, the cigarettes corresponding to the tobacco extracts obtained in the embodiments 1 to 3 have prominent sweet aroma, baking aroma and acid aroma, the aroma and richness are enhanced, the miscellaneous gas is reduced, and the overall sensory quality is obviously improved.