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Method for preparing cigarette flavour by xanthine oxidase (XO) degrading carotenoid and application of cigarette flavour

A technology for xanthine oxidase and carotene is applied in the field of preparing tobacco flavors by catalyzing the oxidative degradation of carotenoids by xanthine oxidase, and can solve the problems of loss, poor reaction selectivity, difficult control and the like

Active Publication Date: 2014-01-22
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the chemical degradation of carotenoids is common. The conditions of this method are simple and easy, but the reaction selectivity is poor, it is not easy to control, and it is easy to cause excessive oxidation degradation and the loss of aroma components.
However, the enzymatic catalytic degradation conditions are relatively mild, and the reaction is easy to control. However, the existing reports mostly use lipoxygenase to catalyze the oxidative degradation of carotenoids. Among them, long-chain polyunsaturated fatty acids such as linoleic acid are used as co-oxidants, and the cost is relatively high. And there are a lot of oxidation products of unsaturated fatty acids in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh a certain amount of β-carotene, dissolve it in a small amount of chloroform, add Tween 80, mix well, concentrate and evaporate the solvent under reduced pressure, dissolve it in water, and prepare an aqueous solution with a concentration of β-carotene of 0.5 mg / mL. Measure 2mL of β-carotene aqueous solution, add 20mL of buffer solution with pH 6, add 30μL of acetaldehyde and 20μL of XO successively, stir at 400rpm, react at room temperature for 10h, extract with dichloromethane, dry the organic phase, filter and remove the solvent Degradation products are obtained. GC-MS analysis showed that the degradation products were rich in isophorone, β-cyclocitral, β-ionone, 5,6-epoxy-β-ionone, dihydroactinolactone, 3-oxo Flavor compounds such as generation-β-ionone, and these compounds are also important compounds for the characteristic aroma of tobacco.

[0023] The degradation product is dissolved in ethanol to prepare a flavoring solution, which is evenly sprayed on th...

Embodiment 2

[0025] Weigh a certain amount of lutein, dissolve it with a small amount of petroleum ether, add Tween 20, mix well, concentrate and evaporate the solvent under reduced pressure, dissolve it in water, and prepare an aqueous solution with a lutein concentration of 1 mg / mL. Measure 1 mL of lutein aqueous solution, add 50 mL of buffer solution with pH 8 and 10 mL of n-hexane, add 20 μL of propionaldehyde and 30 μL of XO successively, stir at 700 rpm, react at room temperature for 8 hours, extract with dichloromethane, and dry the organic phase. The degradation product was obtained after filtration and solvent removal. GC-MS analysis showed that the degradation products were rich in isophorone, β-cyclocitral, β-ionone, 5,6-epoxy-β-ionone, dihydroactinolactone, 3-oxo Flavor compounds such as generation-β-ionone, and these compounds are also important compounds for the characteristic aroma of tobacco.

[0026] The degradation products were dissolved in ethanol to prepare a flavorin...

Embodiment 3

[0028] Take a certain amount of carotenoid-rich natural extract, add Tween 80, mix evenly, concentrate under reduced pressure and evaporate the solvent, dissolve in water and prepare an aqueous solution with a carotenoid concentration of 0.2 mg / mL. Measure 5 mL of carotenoid aqueous solution, add 150 mL of buffer solution with pH 7 and 40 mL of acetone, add 80 μL of benzaldehyde and 100 μL of XO successively, stir at 200 rpm, react at room temperature for 12 hours, extract with dichloromethane, dry and filter the organic phase , After removing the solvent, the degradation product is obtained. GC-MS analysis showed that the degradation products were rich in isophorone, β-cyclocitral, β-ionone, 5,6-epoxy-β-ionone, dihydroactinolactone, 3-oxo Flavor compounds such as generation-β-ionone, and these compounds are also important compounds for the characteristic aroma of tobacco.

[0029] The degradation product is dissolved in ethanol to prepare a flavoring solution, which is evenl...

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PUM

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Abstract

The invention relates to a method for preparing cigarette flavour by xanthine oxidase (XO) degrading carotenoid and an application of the cigarette flavour. The method is characterized by comprising the following steps: preparing a carotenoid aqueous solution, respectively adding a buffer solution, an organic solvent, aldehydes and XO into a certain amount of carotenoid aqueous solution, carrying out high-speed stirring reaction, extracting reactants, and volatizing out the solvent, thus obtaining a degradation product. The carotenoid degradation product is added into cigarette in a certain proportion, fragrance of the cigarette can be improved, offensive odor and irritation can be reduced, and elegant fragrance can be given to the cigarette; the biggest characteristic of the invention is that novel cigarette flavour prepared by adopting a biological technology is provided, raw materials are available, a preparation technology is simple, the original property of the cigarette is not changed after the cigarette flavour is added, the original processing technology of the cigarette is not changed, and sensory quality of the cigarette is improved, so that the cigarette flavour is more meaningful and valuable in actual production.

Description

[0001] technical field [0002] The invention relates to the application of biocatalysis technology in the preparation of tobacco flavors, in particular to a method for preparing tobacco flavors by using xanthine oxidase to catalyze the oxidative degradation of carotenoids and the application thereof. Background technique [0003] Carotenoids are natural pigments widely present in animals, plants and microorganisms, usually a class of tetraterpenoids containing 40 carbon atoms connected by 8 isoprene units. The carbon-carbon double bond in its molecular structure is the most important structure in the process of energy transfer, and it is also the main basic structure for quenching singlet oxygen. Therefore, carotenoids are very vulnerable to being attacked by active groups and oxidized. [0004] Oxidative degradation products of carotenoids include oxidized isophorone, β-cyclic citral, 5,6-epoxy-β-ionone, β-ionone, β-damascenone, and dihydroactinolactone and other aroma co...

Claims

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Application Information

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IPC IPC(8): C12P1/00C11B9/00A24B3/12
Inventor 刘珊胡有持曾世通胡军马骥崔凯宗永立
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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