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A kind of enrichment method of aroma components of Maillard reaction product for cigarettes

A technology of Maillard reactants and reactants, which is applied in the fields of tobacco, application, and treatment of tobacco, can solve problems such as the complex structure of the final product, and achieve the effect of rich smoke aroma, strong pertinence, and obvious aroma characteristics

Active Publication Date: 2021-04-02
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Tobacco flavors and fragrances are relatively special additives, and their aroma must be in harmony with the aroma of cigarettes, and must not produce bad smell after participating in combustion. However, because the Maillard reaction is a very complicated reaction process, there are many intermediate products, and the final product The structure is complex, therefore, it is necessary to separate and enrich the active ingredients in the reactants to better reflect the application effect in cigarettes

Method used

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  • A kind of enrichment method of aroma components of Maillard reaction product for cigarettes
  • A kind of enrichment method of aroma components of Maillard reaction product for cigarettes
  • A kind of enrichment method of aroma components of Maillard reaction product for cigarettes

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Embodiment 1: a method for enriching aroma components of Maillard reaction products for cigarettes, characterized in that the specific steps include:

[0019] (1) Mix glucose, fructose mixture and glycine according to the molar concentration ratio of 2:1, and react for 4.5 hours at 100°C and pH 7.5 to prepare Maillard reactants;

[0020] (2) Concentrating the Maillard reactant prepared in step (1) under reduced pressure to a viscous semi-fluid state, adding 95% ethanol solution 6 times its weight, stirring evenly, and standing for 24 hours;

[0021] (3) The alcohol precipitation solution obtained in step (2) is filtered with a 100nm ceramic membrane, and the membrane filtrate is concentrated under reduced pressure to a relative density of 1.0800 to obtain a reactant absolute;

[0022] (4) The net oil of the reactant is subjected to molecular distillation separation treatment, the separation process parameters are: vacuum degree 1.8tor, feed rate 1.5mL / min, scraper speed...

Embodiment 2

[0026] Embodiment 2, a method for enriching aroma components of Maillard reaction products for cigarettes, is characterized in that the specific steps include:

[0027] (1) Mix the mixture of galactose, alanine and lysine according to the molar concentration ratio of 2:1.2, and react for 6 hours at 85°C and pH 8.5 to prepare Maillard reactant;

[0028] (2) Concentrating the Maillard reactant prepared in step (1) under reduced pressure to a viscous semi-fluid state, adding 95% ethanol solution 3 times its weight, stirring evenly, and standing for 40 hours;

[0029] (3) The alcohol precipitation solution obtained in step (2) is filtered by a 100nm ceramic membrane, and the membrane filtrate is concentrated under reduced pressure to a relative density of 1.0832 to obtain a reactant absolute;

[0030] (4) The net oil of the reactant is subjected to molecular distillation separation treatment, the separation process parameters are: vacuum degree 1.5tor, feed rate 1.8mL / min, scraper...

Embodiment 3

[0034] Embodiment 3, a method for enriching aroma components of Maillard reaction products for cigarettes, is characterized in that the specific steps include:

[0035] (1) Mix a mixture of fructose and lactose with glycine at a molar ratio of 1:1, and react for 3 hours at 105°C and pH 9.5 to prepare a Maillard reactant;

[0036] (2) Concentrating the Maillard reactant prepared in step (1) under reduced pressure to a viscous semi-fluid state, adding 95% ethanol solution 7 times its weight, stirring evenly, and standing for 24 hours;

[0037] (3) The alcohol precipitation solution obtained in step (2) is filtered by a 100nm ceramic membrane, and the membrane filtrate is concentrated under reduced pressure to a relative density of 1.0809 to obtain a reactant absolute;

[0038] (4) The net oil of the reactant is subjected to molecular distillation separation. The separation process parameters are: vacuum degree 2.0tor, feed rate 2mL / min, scraper speed 60r / min, distillation temper...

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Abstract

The invention provides an enrichment method of aromatic ingredients of a Maillard reaction product for cigarettes. The enrichment method is characterized in that the Maillard reaction product is concentrated to be in a viscous and semi-flow state under reduced pressure, an ethanol solution is added, the mixture is stirred uniformly and then filtered by a ceramic membrane, a membrane filtrate is concentrated under reduced pressure, a reactant absolute oil is obtained, molecular distillation separation treatment is performed, and light components, namely, light components of the Maillard reaction product, are collected; sodium alginate and polyethylene are mixed and added to a calcium sulfate solution with the concentration being 1%-5%, mechanical stirring and dripping formation are performed, and crosslinked microspheres are prepared; the crosslinked microspheres are added to the light components of the Maillard reaction product, stirred and left to stand for layering in a constant-temperature water bath, the crosslinked microspheres with the adsorbed Maillard reaction product are obtained through filtration, reduced pressure drying is performed, anhydrous ethanol is added, ultrasonic treatment is performed, and the aromatic ingredients of the Maillard reaction product can be obtained. The enrichment method is high in targeting property, energy-saving and environmentally friendly, and the aromatic ingredients in the reaction product can be effectively enriched and have better application effects in the cigarettes.

Description

technical field [0001] The invention relates to a method for separating flavors used in cigarettes, in particular to a method for enriching aroma components of Maillard reaction products used in cigarettes. [0002] technical background [0003] Maillard reaction, also known as "non-enzymatic browning reaction", is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). It is currently a popular production and application technology for flavors and fragrances. Widely used in food and related fields. [0004] Tobacco flavors and fragrances are relatively special additives, and their aroma must be in harmony with the aroma of cigarettes, and must not produce bad smell after participating in combustion. However, because the Maillard reaction is a very complicated reaction process, there are many intermediate products, and the final product The structure is complex, therefore, it is necessary to separate and enrich the active compo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00B01J13/14A24B15/30A24B3/12
CPCA24B3/12A24B15/306B01J13/14C11B9/0003
Inventor 喻世涛杨鑫胡念武罗广丰
Owner HUBEI CHINA TOBACCO IND
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