CN106701325A - Apricot extract for tobaccos and preparation method of apricot extract - Google Patents
Apricot extract for tobaccos and preparation method of apricot extract Download PDFInfo
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- CN106701325A CN106701325A CN201710135227.0A CN201710135227A CN106701325A CN 106701325 A CN106701325 A CN 106701325A CN 201710135227 A CN201710135227 A CN 201710135227A CN 106701325 A CN106701325 A CN 106701325A
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- apricot
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- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 99
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 99
- 239000000284 extract Substances 0.000 title claims abstract description 52
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000061176 Nicotiana tabacum Species 0.000 title description 2
- 238000000874 microwave-assisted extraction Methods 0.000 claims abstract description 30
- 239000000706 filtrate Substances 0.000 claims abstract description 29
- 239000007864 aqueous solution Substances 0.000 claims abstract description 26
- 238000000605 extraction Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000243 solution Substances 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 4
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 4
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 4
- 241000208125 Nicotiana Species 0.000 claims abstract 13
- 238000003756 stirring Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000000967 suction filtration Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims 2
- 108010093305 exopolygalacturonase Proteins 0.000 claims 2
- 235000019504 cigarettes Nutrition 0.000 abstract description 20
- 230000000694 effects Effects 0.000 abstract description 12
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 229920001277 pectin Polymers 0.000 abstract description 8
- 235000010987 pectin Nutrition 0.000 abstract description 8
- 239000001814 pectin Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000010992 reflux Methods 0.000 abstract description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 230000007794 irritation Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000011437 Amygdalus communis Nutrition 0.000 description 6
- 244000144725 Amygdalus communis Species 0.000 description 6
- 235000020224 almond Nutrition 0.000 description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000003546 flue gas Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000006837 decompression Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 239000012982 microporous membrane Substances 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- XLSLFPQAPYONPW-WHUHBCJBSA-N (2s,3s,4s,5r,6r)-6-[(r)-cyano(phenyl)methoxy]-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound O1[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O[C@@H](C#N)C1=CC=CC=C1 XLSLFPQAPYONPW-WHUHBCJBSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UNGXBWFICNLIRX-UHFFFAOYSA-N Laetrile Natural products NCC(OC1OC(C(O)C(O)C1O)C(=O)O)c2ccccc2 UNGXBWFICNLIRX-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000001944 prunus armeniaca kernel oil Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- C11B9/025—Recovery by solvent extraction
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- C—CHEMISTRY; METALLURGY
- 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
- C11B9/022—Refining
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种烟用杏子提取物及其制备方法，其将新鲜杏子榨汁，称取固液混合物，用蒸馏水浸泡后调节水溶液的PH值，在搅拌好的溶液中加入一定量的果胶酶、中性蛋白酶，将整个容器放置在恒温水浴中进行酶解，酶解完成后抽滤，得到滤渣和滤液备用，将酶解后的杏子滤渣放入微波提取罐中，加入乙醇水溶液进行微波提取，微波提取后的提取液经过过滤得到提取后的滤液，滤液和酶解后的滤液合并形成混合滤液，混合滤液减压浓缩至相对密度为1.20—1.35的烟用杏子提取物。本发明以杏子为原料，采用酶解法和微波提取协同提取的方式，提高杏子总浸出物的得率，同时消除常规回流提取法制得的杏子提取物带来的卷烟刺激性和口感残留方面的负面影响。The invention provides an apricot extract for tobacco use and a preparation method thereof. Fresh apricots are squeezed into juice, the solid-liquid mixture is weighed, soaked in distilled water, and the pH value of the aqueous solution is adjusted, and a certain amount of pectin is added to the stirred solution. Enzyme, neutral protease, place the whole container in a constant temperature water bath for enzymolysis, after the enzymolysis is completed, suction filter, get the filter residue and filtrate for later use, put the enzymolyzed apricot filter residue into a microwave extraction tank, add ethanol aqueous solution for microwave Extraction, the extract after microwave extraction is filtered to obtain the extracted filtrate, the filtrate and the filtrate after enzymolysis are combined to form a mixed filtrate, and the mixed filtrate is concentrated under reduced pressure to a tobacco apricot extract with a relative density of 1.20-1.35. The present invention uses apricots as raw materials, adopts the synergistic extraction method of enzymatic hydrolysis and microwave extraction, improves the yield of total apricot extracts, and eliminates the negative effects of cigarette irritation and residual taste caused by apricot extracts prepared by conventional reflux extraction methods influences.
Description
Technical field
The present invention relates to essence spice for cigarette technical field, specifically a kind of cigarette apricot extract and preparation method thereof.
Background technology
Apricot, rose family Prunus, Classification system：Prunusarmeniaca, be northern China Main Cultivation fruit variety it
One, so that fruit early-maturing, lovely luster, pulp succulence, local flavor be sweet, sour and sweet palatability as characteristic, in fruit market at the end of spring and the beginning of summer
On occupy critical positions, it is very popular.
Apricot originates in China, all over some areas planted in the Central Asia, Southeast Asia and southern Europe and north African.Apricot in China's distribution very
Extensively, except Southern Coast and Taiwan outside the province, most of provinces and regions all have, wherein with Hebei, Shandong, Shanxi, Henan, Shaanxi, Gansu, green grass or young crops
The ground such as sea, Xinjiang, Liaoning, Jilin, Heilungkiang, Inner Mongol, Jiangsu, Anhui are more, its concentrate cultivation area be THE SOUTH OF NORTHEAST CHINA, North China,
The Huanghe valley each province such as northwest.
Apricot Fruit is nutritious, containing vitamin and inorganic salts necessary to various organic components and human body, rich in day
Right sugar, vitamin A, flavonoids, are a kind of nutritive value fruit higher.The nutrition of almond is more rich, containing protein
23% -27%, crude fat 50% -60%, carbohydrate 10%, also containing the inorganic salts such as phosphorus, iron, potassium and multivitamin, be
Excellent tonic product.
Apricot fruit nature and flavor sweet acid, tepor, there is good medical effect, and critical role is occupied in Chinese herbal medicine, cure mainly chill tuberculosis,
Promote the production of body fluid to quench thirst, moistening lung for removing phlegm is clearing heat and detoxicating.
China is the Xing Jiang producing countries of important fresh apricot big producer of the world and maximum, the fresh apricot produced and apricot product matter
Favorable rates is honest and clean.Apricot and apricot product have good processing characteristics, are also the staple product of foreign exchange earning.Apricot pulp can be processed into apricot
Dry, preserved apricot, apricot juice (apricot tea), sweet can, jam, preserved plum and haw sheet etc..Almond can be made into the raw material of senior dessert, almond
Frost, almond milk, almond cream, apricot kernel butter, almond pickles, apricot kernel oil, almond powder etc..Apricot is the most abundant fruit of laetrile content
Product, and laetrile is extremely effective cancer-resisting substance, has killing action to cancer cell.
Apricot extract, apricot juice and its concentrate are the perfume monomers that can be used in tobacco, are widely used in cigarette,
The extraction to apricot conventional at present mainly uses traditional reflux extraction.The active principle of reflux extraction apricot extracts effect
Rate is relatively low, it is impossible to comprehensively utilize the extraction efficiency of raw material and solvent, causes the wasting of resources, and the apricot extract for obtaining in cigarette
Although in abundant cigarette perfume, increase it is fragrant and sweet, increase oral cavity return sweet sense effect, simultaneously also have increase excitant, increase
The coarse counter productive of residual, flue gas.
The present inventor realize it is of the invention during by research find：Pectase is a kind of biology enzyme, by aspergillus niger
It is fermented refined and obtain, there is good effect to decomposing pectin, the most of pectin contained in apricot, small point of generation can be decomposed
The materials such as acids, the reduced sugar of son.Neutral proteinase is as obtained by the fermented extraction of bacillus subtilis, to belong to a kind of inscribe
Enzyme, can be used for various protein hydrolysis process.Macro-molecular protein can be hydrolyzed into amino acid etc. under uniform temperature, pH value to produce
Thing.Neutral proteinase can hydrolyze the protein in apricot, produce the amino acid of small molecule.Can be disappeared by using both enzymes
Negative effect in terms of the cigarette excitant and mouthfeel residual brought except the macromolecular substances such as pectin, protein in extract, from
And soft flue gas, reduction excitant, the mouthfeel that improves, reduction residual.
Microwave is electromagnetic wave of the frequency between 300MHZ to 300GHZ, and it has fluctuation, high frequency, thermal characteristics and non-
The big fundamental characteristics of thermal characteristics four.Because microwave has a penetration capacity, thus can relevant with the sample fragrance in directly selecting property ground
Certain group effect in material molecule or molecule so that cell interior temperature rises rapidly, exceedes its cell interior pressure
Cell wall expansion ability to bear, cell rupture.By the molecule or group of microwave action, quickly with plant cell and whole sample base
Surrounding environment on body or its macromolecular is separated, so that separating rate is accelerated and improves recovery rate.Microwave abstracting have set
Standby simple, applied widely, extraction efficiency is high, favorable reproducibility, it is time-consuming, the features such as save reagent, pollute small.At present, remove
It is mainly used in environmental sample pretreatment outer, is additionally operable to the fields such as biochemistry, food, Industrial Analysis and natural product extraction.At home,
The research report that microwave-assisted extraction technique is used for essence and flavoring agent extraction this respect in Chinese herbal medicine and plant is also fewer.In Microwave Extraction
The Preliminary Study Results of essence and flavoring agent show that extraction efficiency is high in pharmaceutically active ingredient or plant, and impurity is few, and solvent load is few.It is micro-
Ripple is extracted and can be widely used for extracts active ingredients：Such as:Alkaloids；Anthraquinones；Flavonoids；Saponins；Organic acid；Polysaccharide
Class；Volatile oil；Other：Such as steroidal, terpenoid, vegetable oil, spices.
The present invention improves the utilization rate of raw material by the collaboration technique of enzymatic isolation method and Microwave Extraction, can prepare characteristic apricot
Extract, the apricot extract for obtaining its there is abundant cigarette perfume in cigarette, increase fragrant and sweet, soft flue gas, reduce excitant, increase
Plus sweet sense, the effect for improving mouthfeel, reducing residual are returned in oral cavity.And apricot is combined using enzymatic isolation method and Microwave Extraction prepares apricot
Seed extract, is applied in cigarette, has no report.
The content of the invention
The invention aims to overcome the shortcomings of above-mentioned background technology, with apricot as raw material, using enzymatic isolation method and micro-
Ripple extracts the mode that collaboration is extracted, and improves the yield of apricot total extractives, while eliminating apricot obtained in normal reflux extraction method
Negative effect in terms of cigarette excitant that extract brings and mouthfeel residual, have developed characteristic apricot extract, be answered
Have in cigarette abundant cigarette perfume, increase fragrant and sweet, soft flue gas, reduce excitant, increase oral cavity return sweet sense, improve mouthfeel,
Reduce the effect of residual.
The present invention provides a kind of cigarette apricot extract and preparation method thereof, comprises the following steps：
(1) fresh apricot is squeezed the juice, weighs apricot solidliquid mixture, add distilled water immersion, apricot solidliquid mixture and
The mass ratio of distilled water is 1:5—1:15；
(2) pH value of the regulation aqueous solution is subsequently adding the pectin for accounting for aqueous solution mass ratio 0.3%-2% to 3.0-6.0
Enzyme, is placed in water bath with thermostatic control and is digested, and the temperature of water-bath is set as 45 DEG C -55 DEG C；
(3) to 5.5-8.5, addition accounts for the neutral protein of aqueous solution mass ratio 0.2%-3% to the pH value of the regulation aqueous solution
Enzyme, is placed in water bath with thermostatic control and is digested, and the temperature of water-bath is set as 35 DEG C -50 DEG C；After the completion of enzymolysis, suction filtration is filtered
Liquid and filter residue, in case subsequently using；
(4) the apricot filter residue after enzymolysis is put into microwave extraction tank, adds ethanol water to carry out Microwave Extraction；
(5) filtrate after filtrate of the extract solution after Microwave Extraction after being filtrated to get and extracting, filtrate and enzymolysis merges
Mixing filtrate is formed, mixing filtrate decompression is concentrated into the cigarette apricot extract that relative density is 1.20-1.35.
Further, in step (2) preferred pH value 3.5-4.0, it is ensured that pectase activity it is higher.
Further, the addition of pectase is preferably 0.5%-the 1.5% of aqueous solution mass ratio in step (2).
Further, in step (3) preferred pH value 5.8-7.0, it is ensured that neutral proteinase activity it is higher.
Further, the addition of neutral proteinase is preferably 0.5%-the 2% of aqueous solution mass ratio in step (3).
Further, when step (2) and step (3) are digested every stirring in 5-10 minutes once, stir 5 minutes every time, enzyme
The solution time is 2h -3h.
Further, the apricot filter residue after enzymolysis is put into microwave extraction tank in step (4) and is extracted twice, every time
Extraction time is 0.25h -1h, and extraction power is 30KW.
Further, first time Microwave Extraction electric machine frequency is 12HZ, second Microwave Extraction electric machine frequency in step (4)
It is 15HZ.
Further, the mass percent concentration that ethanol water is added in step (4) is 50%, ethanol water and enzyme
The mass ratio of the apricot filter residue after solution is 1:5—1:12.
A kind of cigarette prepared by above-mentioned preparation method apricot extract.
Pectase, the technique of neutral protease enzymolysis collaboration Microwave Extraction apricot that the present invention is provided, with treatment conditions
Gently, safe operation, equipment is simple, the advantages of extraction efficiency is high, the characteristic apricot extract for preparing its have in cigarette
There is abundant cigarette perfume, increase fragrant and sweet, soft flue gas, reduce excitant, increase the work that oral cavity returns sweet sense, improvement mouthfeel, reduces residual
With, be one kind prepare simplicity, economical and efficient, application effect preferably new cigarette flavor.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1
Fresh apricot is squeezed the juice, apricot solidliquid mixture 1kg is weighed, 10kg distilled water is added, after immersion 60min, added
Acid-base buffer, adjusts the pH value of the aqueous solution, and pH value is adjusted to 3.5, is subsequently adding the pectase for accounting for aqueous solution mass ratio 0.5%,
Be placed in water bath with thermostatic control and digested, the temperature of water-bath is set as 45 DEG C, in enzymolysis process per 10min stirring once, every time
Stirring 5min, it is ensured that pectase can be constantly digested the pectin in apricot pulp, during enzymolysis in the fully dispersed particle to apricot
Between be 2h.Acid-base buffer is subsequently adding, the pH value of solution is adjusted, pH value is adjusted to 5.8, and addition accounts for aqueous solution mass ratio 0.5%
Neutral proteinase, water bath with thermostatic control is set as 45 DEG C, and per 10min, stirring once, stirs 5min every time in enzymolysis process, it is ensured that in
Property protease can constantly digest the protein in apricot pulp in the fully dispersed particle to apricot, and enzymolysis time is 2h.Enzyme
After the completion of solution, suction filtration obtains filtrate and filter residue, in case subsequently using.
Apricot filter residue after enzymolysis is put into microwave extraction tank, the ethanol for adding mass percent concentration to be 50% is water-soluble
Liquid, material ratio is 1:8, selection power is 30KW, extracts electric machine frequency for the first time for 12HZ, second extraction electric machine frequency are
15HZ, carries out Microwave Extraction, extracts each 0.5h twice.Extract solution is with 0.8 μm of filtering with microporous membrane after Microwave Extraction, filtrate and
Filtrate after enzymolysis merges.Filtrate decompression is concentrated into relative density for 1.20 obtain apricot extract.Carried by microwave after enzymolysis
The apricot extract for taking improves 30% compared with the efficiency that the ethanol water of single pass-through 50% is extracted.
Embodiment 2
Fresh apricot is squeezed the juice, apricot solidliquid mixture 1kg is weighed, 10kg distilled water is added, after immersion 60min, added
Acid-base buffer, adjusts the pH value of the aqueous solution, and pH value is adjusted to 3.8, is subsequently adding the pectase for accounting for aqueous solution mass ratio 1.0%,
Be placed in water bath with thermostatic control and digested, the temperature of water-bath is set as 48 DEG C, in enzymolysis process per 10min stirring once, every time
Stirring 5min, it is ensured that pectase can be constantly digested the pectin in apricot pulp, during enzymolysis in the fully dispersed particle to apricot
Between be 2h.Acid-base buffer is subsequently adding, the pH value of solution is adjusted, pH value is adjusted to 6.5, and addition accounts for aqueous solution mass ratio 1.0%
Neutral proteinase, water bath with thermostatic control is set as 48 DEG C, and per 10min, stirring once, stirs 5min every time in enzymolysis process, it is ensured that in
Property protease can constantly digest the protein in apricot pulp in the fully dispersed particle to apricot, and enzymolysis time is 2h.Enzyme
After the completion of solution, suction filtration obtains filtrate and filter residue, in case subsequently using.
Apricot filter residue after enzymolysis is put into microwave extraction tank, the ethanol for adding mass percent concentration to be 50% is water-soluble
Liquid, material ratio is 1:8, selection power is 30KW, extracts electric machine frequency for the first time for 12HZ, second extraction electric machine frequency are
15HZ, carries out Microwave Extraction, extracts each 0.5h twice.Extract solution is with 0.8 μm of filtering with microporous membrane after Microwave Extraction, filtrate and
Filtrate after enzymolysis merges.Apricot extract is obtained for 1.20 to relative density after filtrate decompression concentration.By microwave after enzymolysis
The apricot extract of extraction improves 40% compared with the efficiency that the ethanol water of single pass-through 50% is extracted.
Embodiment 3
Fresh apricot is squeezed the juice, apricot solidliquid mixture 1kg is weighed, 10kg distilled water is added, after immersion 60min, added
Acid-base buffer, adjusts the pH value of the aqueous solution, and pH value is adjusted to 4.0, is subsequently adding the pectase for accounting for aqueous solution mass ratio 1.5%,
Be placed in water bath with thermostatic control and digested, the temperature of water-bath is set as 50 DEG C, in enzymolysis process per 10min stirring once, every time
Stirring 5min, it is ensured that pectase can be constantly digested the pectin in apricot pulp, during enzymolysis in the fully dispersed particle to apricot
Between be 2h.Acid-base buffer is subsequently adding, the pH value of solution is adjusted, pH value is adjusted to 7.0, and addition accounts for aqueous solution mass ratio 1.5%
Neutral proteinase, water bath with thermostatic control is set as 50 DEG C, and per 10min, stirring once, stirs 5min every time in enzymolysis process, it is ensured that in
Property protease can constantly digest the protein in apricot pulp in the fully dispersed particle to apricot, and enzymolysis time is 2h.Enzyme
After the completion of solution, suction filtration obtains filtrate and filter residue, in case subsequently using.
Apricot filter residue after enzymolysis is put into microwave extraction tank, the ethanol for adding mass percent concentration to be 50% is water-soluble
Liquid, material ratio is 1:8, selection power is 30KW, extracts electric machine frequency for the first time for 12HZ, second extraction electric machine frequency are
15HZ, carries out Microwave Extraction, extracts each 1.0h twice.Extract solution is with 0.8 μm of filtering with microporous membrane after Microwave Extraction, filtrate and
Filtrate after enzymolysis merges.Apricot extract is obtained for 1.25 to relative density after filtrate decompression concentration.By microwave after enzymolysis
The apricot extract of extraction improves 45% compared with the efficiency that the ethanol water of single pass-through 50% is extracted.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by scope of the claims.
Claims (10)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108004023A (en) * | 2017-12-14 | 2018-05-08 | 江西中烟工业有限责任公司 | Iris extract and its application in cigarette |
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| WO2001095748A1 (en) * | 2000-06-14 | 2001-12-20 | British American Tobacco (Investments) Limited | Smokable filler material containing a fruit material |
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| CN104818120A (en) * | 2015-04-29 | 2015-08-05 | 湖北中烟工业有限责任公司 | Cigarette black plum extract and preparation method thereof |
| CN106190569A (en) * | 2016-08-31 | 2016-12-07 | 四川中烟工业有限责任公司 | A kind of method that Fructus Pruni extract and aromatics beta amino acids prepare tobacco aromatics using |
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| WO2001095748A1 (en) * | 2000-06-14 | 2001-12-20 | British American Tobacco (Investments) Limited | Smokable filler material containing a fruit material |
| CN104087422A (en) * | 2014-07-24 | 2014-10-08 | 中国烟草总公司郑州烟草研究院 | Preparation method and application of hollyhock root/stem water extract |
| CN104818120A (en) * | 2015-04-29 | 2015-08-05 | 湖北中烟工业有限责任公司 | Cigarette black plum extract and preparation method thereof |
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Application publication date: 20170524 |