36 results about "N nitrosamines" patented technology

The invention relates to a reconstructed tobacco coating liquid component-component group chemical kitchen combination, coupling preparation, and a coupling preparation process. Discarded waste tobacco leaves and stems are subjected to presoaking and enzymatic leaching or extraction to make tobacco leaf or stem enzymatically-leached / extracted solution, or tobacco leaf and stem mixed leached / extracted solution, certain components and component groups such as protein, pectin, chloride, nicotine, nitrosamines, nitrates and the like in the tobacco leaf and stem leached / extracted solution or tobacco leaf and stem leached / extracted mixture can be selectively converted, reduced or removed by combination of enzymolysis, Maillard reaction conversion, membrane separation / concentration or column separation, freeze separation, ethanol precipitation and the like, and the coupling preparation process for chemical components and component groups in the chemical kitchen, and accordingly, recombination or fitting, combination, regulation and coke reduction and harm reduction of the chemical components and component groups of the reconstructed tobacco coating liquid are achieved, quality of reconstructed tobacco is improved, and industrial technical integration and innovation on combination and coupling of the reconstructed tobacco coating liquid are realized.

The invention relates to a cigarette additive which can reduce coke tar. Wherein, it uses inorganic salt and polyvinyl alcohol or organic carboxyl acid to be complex into sol system, then to be low-temperature burnt to combine harm reducer. The invention can reduce formonitrile, carbon monoxide, and amine nitrite.

The invention discloses a cigarette filter tip adsorbing material and a preparation method thereof. The adsorbing material has a porous structure and is processed by pickling shaddock skin inner layer, drying, crushing and granulating. The adsorbing material can effectively filter out tar, nitrosamine, benzopyrene and other hazardous substances generated during cigarette burning, thereby well protecting smoker health, has no off-flavor or off-odor when cigarette smoke gas passes, can also improve smoking mouthfeel and cigarette grade, has good processability and is favorable to manufacture of the cigarette filter tip adopting the material.

The invention relates to a biology preparation for reducing nitrosamine content in tobacco, and the manufacturing method and application, which belongs to biology technology field. The fungus Pseudomonas aeruginosa KenLXP30 product in the invention is preserved in normal microbe centre of china microbe preservation management committee in Jul 28 2003, the preserving number is CCTCC NO.0985. The invention picks out a fungus KenLXP30 in large amount of tobacco inner bacteria which can eliminates the amino nitrous acid content in tobacco, produces the biology preparation which can reduce the hard of tobacco. The preparation can reduce the amino nitrous acid content in white rib tobacco prominently, and it has good application value in tobacco industry.

The present invention relates to toxin reducing and body building cigarette and its production process. The material for the cigarette includes 15 kinds of Chinese medicinal materials epimedium, madder root, date, etc. and 7 kinds of Western medicine materials zinc sulfate, zinc oxide, etc. The cigarette is produce through a scientific process and each cigarette has tar content as low as less than 10 mg, nicotine content as low as less than 1 mg, nitrosamine and benzopyrene content lowered by 70 % and free radical content lowered by 60 %. It has the functions of antibiosis, diminishing inflammation, clearing away heat, eliminating phlegm, refreshment, etc.

The invention discloses an inorganic fiber filtration material and a preparation method and an application thereof. In the method, uniform mixing, grinding, melting, laddering and softening are carried out on 0.5-5 parts of kaolin clay, 5-15 parts of limestone, 60-90 parts of quartz sand, 0.5-2 parts of borax, 0.2-1 part of fluorite, 2-6 parts of mirabilite and 1-2 parts of trace mineral supplement; then the mixture is rolled and prepared into particles with diameter ranging from 0.5mm to 1.0 mm. The method and application of the invention are safe in use and absorption effect thereof is superior to the absorption effect of the traditional material; in addition, the method and the application can noticeably reduce special injurious ingredients such as benzo(alpha)pyrene, 4-(methyl nitrosamino)-1-(3-pyridyl)-1-butanone(NNK), phenol and the like in cigarette smoke; In addition, harm caused by smoking is reduced and mouthfeel of the cigarette is only slightly affected; the preparation technique of the invention is simple, the use thereof is convenient and realization of industrialized production is easy.

The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. functions. AOB can be commonly used in oil-containing food, meat product, fishery product, expanded food etc. food systems.

The invention belongs to the field water treatment, and particularly relates to a water body and a pretreatment method of nitrosoamine compound in suspended matter of the water body. The pretreatment method comprises the following concrete steps: 1), obtaining the water sample and a suspended matter sample thereof; 2), performing extraction on nitrosoamine compound in the water sample; 3), extracting nitrosoamine compound in the suspension of the water sample. The pretreatment method of nitrosoamine compound in suspended matter of the water sample covers pretreatment process and extraction on nitrosoamine compound in the water sample and suspended matter of the water sample, so that a support is provided for more accurate and comprehensive measurement on concentration level of nitrosoamine compound in the water body; moreover, the pretreatment method further has the advantages of high extract content, and treated sample has a high enrichment degree on nitrosoamine compound, thereby being beneficial for subsequent detection.

An automated headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry for the determination of four N-nitrosamines in groundwater samples is developed. Response surface methodology technique was employed to investigate the optimized extraction conditions of headspace solid-phase microextraction using CombiPAL autosampler. The method was applied to determine the N-nitrosamine concentrations in groundwater samples.

The invention relates to a preparation method of an all-silicon type amorphous porous material and an application of the all-silicon type amorphous porous material in cigarette filters. Cetyltrimethylammonium bromide is adopted as a template agent for preparing the all-silicon type porous material, the guide action of the template agent is weakened by introducing ether type substances, 10-20% of a silicon source is pre-hydrolyzed, alkali liquor is further used for realizing etching of the material, and a hydrothermal synthesis method is finally adopted for one-step synthesis. The synthesized porous material is directly added into filter sticks during the production process of the cigarette filters, and the using quantity is 2-25mg / cigarette. The prepared cigarette filters can selectively adsorb main harmful ingredients in smoke gas, namely volatile carbonyl compounds, nitrite amine which is peculiar to tobacco, phenol and the like, the adsorption quantity is significantly improved in comparison with the prior art, more aroma and taste ingredients in the smoke gas can be retained, and the sensory quality is better.

The invention discloses a perfume originated from Pu'er tea. The perfume is prepared through the following steps: subjecting the Pu'er tea to ultrasonically-aided solvent extraction; concentrating obtained liquid extract and standing the concentrated liquid extract; then adding another solvent into the liquid extract for extraction; and carrying out concentration. The perfume is added into tobacco products like traditional ignition type cigarettes, heating non-combustion type cigarettes and electronic cigarettes, endows the tobacco products with special fragrance and charm, enables cigarette fragrance to be obviously increased, improves sweetness and exquisiteness of the tobacco products, mitigates excess sweetness and substantially improves the sensory quality of the tobacco products. Moreover, the perfume originated from Pu'er tea can substantially reduce emission of N-nitrosamine, phenol, crotonaldehyde and NH3 unique to tobacco in the smoke of the traditional ignition type cigarettes.

The invention discloses a method for reducing TSNAs in tobacco leaves of a cigar by utilizing strains. The method comprises the steps of: harvesting fresh tobacco leaves which are proper in maturity;drying the harvested fresh tobacco leaves in an air-drying shelter step by step, and in the drying process, inoculating in twice by bacterial solution with an OD600 value of 1, which is prepared fromat least one of strains 05-101, J45 and J54; and fermenting the air-dried tobacco leaves by adopting centralization stacking, and in the fermenting process, inoculating in twice by the bacterial solution with the OD600 value of 1, which is prepared from at least one of strains 05-101, J45 and J54 so as to obtain low-TSNAs cigar tobacco leaves. According to the invention, three strains capable of obviously reducing specific TSNAs in the cigar are selected, the single or mixed strains are fermented to prepare the bacterial solution and the bacterial solution is applied to the cigar air-drying and fermenting process, and temperature and humidity control in the air-drying and fermenting process is combined, so that high-efficiency directional degradation on the specific TSNAs in the cigar is implemented; and the method is good in stress resistance and simple and convenient to operate and has high popularization and application value.

The patent for invention discloses a preparation method for a composite spice derived from bolete. The preparation method comprises the following steps: taking a bolete fruiting body, successively drying the bolete fruiting body, crushing the bolete fruiting body, and extracting the bolete fruiting body with water under the assistance of ultrasonic waves, so as to obtain an extract; then enabling the extract and carbohydrate to be subjected to a Maillard reaction to obtain the composite spice. When the composite spice is added into tobaccos, the tobaccos are endowed with special flavor, so that the fragrance of the tobaccos can be obviously enhanced, sweet feeling and fine and smooth performance are improved, and the organoleptic quality of the tobaccos is obviously improved. In addition, the release amount of N-nitrosamine which is specific in the smoke gas of tobaccos of traditional cigarettes and novel cigarettes (heated but not combustion type cigarettes) can be obviously reduced.

The invention belongs to the field of pet foods and especially relates to pet edible pea pods and a preparation method thereof. Peas have high medicinal and nutritional values and are rich in the vitamin C and enzymes being capable for decomposing nitrosamine in body, thereby decomposing the nitrosamine, and also contain abscisic acid, gibberellins and phytohemagglutinin and the like substances, which have anti-bacterial and anti-inflammation effect and metabolism improving function. The Peas also contains abundant dietary fibers that can prevent constipation of pets and has a function of relaxing bowels. Fish skin contains abundant proteins and various micro-elements, wherein the proteins mainly are high-molecular collagen and mucopolysaccharides. Chicken meat is delicious and is easy to digest. In the invention, the pea pod product is prepared from the peas, the fish skin and the chicken meat. The pea pod product has novel and attractive appearance and is more attractive to pet dogs, thereby improving appetite. The peas, the fish skin and the chicken meat are organically combined, thereby improving the nutritional value of the pea pod pet food.

The invention discloses a cigarette filter rod containing alginate fiber and a preparation method thereof. A core material of the cigarette filter rod is of the alginate fiber in the diameter of 0.5-4mm. The preparation method of the alginate fiber filter rod comprises the following steps: spinning the alginate fiber to single yarn through a traditional spinning process, and doubling to prepare an alginate fiber bundle; and drawing the alginate fiber bundle onto a forming machine through a drawing positioning device during the production process of the filter rod, adding to the central position of a filter tip through a filter tip forming device and further preparing the center line filter rod. The filter rod disclosed by the invention can effectively reduce harmful substances and components in smoke gas under the situation of keeping the release amount of tar oil and nicotine in the smoke gas of a cigarette unchanged basically, the removal rate of phenol can achieve about 39%, and the removal rate of nitrite amine can be about 28%. Simultaneously, on the premise of not changing the smoking style of the cigarette, the smoking quality of the cigarette can be improved by adding the alginate fiber into the filter rod.

The invention discloses a natural color retention material of soy sauce stewed duck products. The natural color retention material is obtained through performing extraction and filtration on a color retention powder material of soy sauce stewed duck products and water in an ultrasonic wave extraction machine, wherein the color retention powder material of soy sauce stewed duck products comprises safflowers, exocarpium citri rubrum, roses, cape jasmine flowers, Chinese wolfberry fruits, licorice roots, turmeric, fructus piperis longi, oregano, brassica juncea seeds, rhizoma polygonati, common sterculia seed, pungent litse fruits, citronella, cumin and calamus. The invention further discloses a preparation method of the natural color retention material of soy sauce stewed duck products and duck products made from the natural color retention material. The natural color retention material of soy sauce stewed duck products disclosed by the invention contains functional components of the safflowers and the like, pigment can gradually permeate into the soy sauce stewed duck products in the marinating process, and the soy sauce stewed duck products show comprehensive color of natural pigment. During marinating treatment, carbohydrate substances and amino acid substances in surface-layer duck meat generate a Maillard reaction, so that favorable soy sauce color of the soy sauce stewed duck products can be achieved, and the color is natural and not easy to change. Sodium nitrite is not used as a color former, so that nitrosamine carcinogens are not easy to produce.

The invention relates to a method for determining n-nitrosamines peculiar to magnetic graphene and tobacco and a sample pretreatment method. The sample pretreatment method includes the steps of addingmagnetic graphene to sample extraction buffer for extraction; eluting target analytes absorbed to the magnetic graphene; collecting eluant which is a to-be-determined solution. With the method, specific adsorption of the target analytes is realized by the aid of multiple interactions of pi-pi, dewatering and the like which can occur between n-nitrosamines peculiar to magnetic graphene and tobacco, and removal of interferences from complex matrix and enrichment of the target analytes are realized; the determination result shows that no interfering substances affect the quantification of the target analytes, the treatment method of the sample extract has good purification capability for actual samples, and purification efficiency is improved.

Methods of fermenting a tobacco material and methods of modifying the total bacterial content of a tobacco material are provided herein. One example method includes treating a tobacco material with superheated steam in a pressurized vessel to provide a steam-treated tobacco material having a reduced total bacteria content and fermenting the steam-treated tobacco material in the presence of one or more microorganisms to provide a fermented tobacco material. In some embodiments, the methods provided herein can provide a fermented tobacco material having a tobacco-specific nitrosamine content that is reduced relative to a fermented tobacco material that has not been subjected to the disclosed method steps and / or a modified flavor or aroma profile relative to a fermented tobacco material that has not been subjected to the disclosed method steps.

The invention discloses a cigarette filter rod containing alginate fiber and a preparation method thereof. A core material of the cigarette filter rod is of the alginate fiber in the diameter of 0.5-4mm. The preparation method of the alginate fiber filter rod comprises the following steps: spinning the alginate fiber to single yarn through a traditional spinning process, and doubling to prepare an alginate fiber bundle; and drawing the alginate fiber bundle onto a forming machine through a drawing positioning device during the production process of the filter rod, adding to the central position of a filter tip through a filter tip forming device and further preparing the center line filter rod. The filter rod disclosed by the invention can effectively reduce harmful substances and components in smoke gas under the situation of keeping the release amount of tar oil and nicotine in the smoke gas of a cigarette unchanged basically, the removal rate of phenol can achieve about 39%, and the removal rate of nitrite amine can be about 28%. Simultaneously, on the premise of not changing the smoking style of the cigarette, the smoking quality of the cigarette can be improved by adding the alginate fiber into the filter rod.

The disclosure provides a method for improving the storage stability of a moist smokeless tobacco product configured for oral use, for example, a moist snuff tobacco product. The moist smokeless tobacco product includes a tobacco formulation containing a tobacco material. The method includes mixing the tobacco material with one or more antioxidants and one or more preservatives to form the tobacco formulation. The disclosure also provides a moist smokeless tobacco product incorporating a tobacco material and one or more antioxidants and one or more preservatives. Such moist smokeless tobacco products exhibit improved storage stability with respect to one or more characteristics such as nitrite, tobacco specific nitrosamine, organic acid, pH, and moisture content.

The invention provides a method for detecting N-dimethylnitrosamine in meat food, which uses porous magnetic adsorption material to adsorb N-dimethylnitrosamine in meat food, and realizes N-dimethylnitrosamine in combination with liquid-liquid extraction method. The high recovery rate and detection accuracy of dimethylnitrosamine, based on the method of high-performance liquid chromatography and mass spectrometry, the accuracy and low cost of N-dimethylnitrosamine detection are realized, and the The advantages of high extraction efficiency, less solvent use, short time consumption, and less loss of N-dimethylnitrosamine in fat samples can greatly improve the detection accuracy of N-dimethylnitrosamine in meat products. improvement.

The present invention provides a method for determining N-nitrosamines compounds in a meat product by adopting GPC-GC / MS / MS. The method comprises the following steps of: (1) ultrasonic extraction; (2) GPC purification; (3) online concentration; (4) GC / MS / MS detection; and (5) qualitative and quantitative analysis. Pre-processing of samples is performed through the online concentration, and a gas chromatography-tandem mass spectrum is detected, the operation is convenient and rapid, the efficient processing of the samples in batch can be achieved, and moreover, the sensitivity is high, and the important meaning for the checkout of the trace constituent is provided.

The invention discloses a vanilla flavor sausage and a preparation method thereof. The vanilla flavor sausage is prepared from the following raw materials in parts by weight: 100-200 parts of vanillaflavor solutions, 3-4 parts of fructus anisi stellate, 40-60 parts of lean pork, 10-20 parts of fat pork, 2-3 parts of ethyl alcohol, 2-4 parts of white sugar, 10-20 parts of soy sauce, 10-20 parts ofradix puerariae powders, 20-30 parts of casings for sausages, 8-12 parts of fresh ginger, 8-12 parts of garlic and 4-6 parts of table salt. The vanilla flavor sausage meets the health requirements ofmodern people for the sausage, enriches different flavors of the sausage, increases a vanilla flavor on the basis of the sausage and has a special flavor, and the pursuit of the vanilla flavor sausage by a consumer is met. According to the vanilla flavor sausage, an adding amount of flavoring agents and coloring agents is lowered, no nitrite is added, the supply of nitrosation agents in nitrosation reaction is prevented, and the generation of nitrosamines is reduced. Meanwhile, the vanilla flavor sausage has the characteristics of a long expiration date, convenience in storage and transportation and a high nutrient value. The preparation method disclosed by the invention is high in operability and can be subjected to mass production by machines.

The invention relates to a method for researching the release of nitrosamines in the oral cavity of oral smokeless tobacco products. Determination of oral release of nitrosamines, in vitro test simulation and other steps. The present invention uses in vivo experiments to determine in vitro research parameters, and uses a fully simulated chewing machine to test samples in vitro. The device used can completely simulate the state of human oral cavity smoking smokeless tobacco products. The temperature can be adjusted, and the controllability is strong, the stability is high, and the operation is simple. The research method of the present invention can well avoid the influence of subjective and objective factors brought about by traditional artificial tasting, avoid the ethical and moral restrictions of a large number of people's experiments, save the experiment cost and reduce the health hazards caused by human experiments , suitable for batch studies of samples.

The invention provides a preparation method for extracting cigar aroma extract, comprising 30-40 parts of tobacco leaves, 5-12 parts of licorice extract, 2-4 parts of vanilla extract, 5-9 parts of red date extract, 7- 10 parts of liquor, 0.2-0.4 parts of dihydrokiwifruit lactone, 0.8-1.2 parts of carob extract, 50-70 parts of ethanol solution, 1-5 parts of combustion accelerant, 5-7 parts of honey and 20-50 parts of water as raw materials The cigar incense extract was prepared. The cigar aroma extract can not only prolong the retention time of tobacco aroma, improve the layering and richness of smoke, but also reduce the content of nitrosamines and CO in the cigar.

The invention belongs to the technical field of tobacco, and discloses a method for improving tobacco quality and lowering harmful substances. The method comprises the following steps of uniformly spraying complex microbial inoculants to tobacco leaves according to the mass ratio of 1:200, maintaining the temperature at 30 DEG C, conducting fermentation treatment for 10 d, then reducing the temperature to 20 DEG C and standing and ageing for 4 d. According to the method for improving the tobacco quality and lowering the harmful substances, the sour fragrance and the aged fragrance of the tobacco can be improved, the fragrance is rich and natural, the fineness is improved, and the contents of polycyclic aromatic hydrocarbon substances and nitrosamine nitrogen can be further lowered.

The disclosure provides a method for improving the storage stability of a moist smokeless tobacco product configured for oral use, for example, a moist snuff tobacco product. The moist smokeless tobacco product includes a tobacco formulation containing a tobacco material. The method includes mixing the tobacco material with one or more antioxidants and one or more preservatives to form the tobacco formulation. The disclosure also provides a moist smokeless tobacco product incorporating a tobacco material and one or more antioxidants and one or more preservatives. Such moist smokeless tobacco products exhibit improved storage stability with respect to one or more characteristics such as nitrite, tobacco specific nitrosamine, organic acid, pH, and moisture content.

The invention relates to a cigarette additive which can reduce coke tar. Wherein, it uses inorganic salt and polyvinyl alcohol or organic carboxyl acid to be complex into sol system, then to be low-temperature burnt to combine harm reducer. The invention can reduce formonitrile, carbon monoxide, and amine nitrite.