[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacc...[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacco was extracted using supercritical CO2,and the extract was concentrated by vacuum distillation.Through sensory evaluation and chemical analysis,the function determination and chemical composition analysis of the tobacco extracts were carried out,and the optimal supercritical fluid extraction process was finally determined.[Results]The obtained optimal supercritical fluid extraction conditions were as follows:extraction temperature 55℃,extraction pressure 25 MPa,CO2 flow rate of 20 L/h,and entrainer of 95%ethanol.The tobacco extract obtained under the optimal conditions endowed the cigarettes with full and delicate aroma,less irritation and clean aftertaste and made the flavor of the cigarettes overall coordinated and softer,so the sensory quality was significantly improved.[Conclusions]The tobacco extract obtained by the supercritical CO2 extraction method from formula tobacco can effectively improve the quality of cigarettes.展开更多
[Objectives]This study aimed to determine the volatile components in Santalum album Linn and gradually clarify the aroma composition of S.album Linn.[Methods]Solid-phase microextraction method was used to obtain the v...[Objectives]This study aimed to determine the volatile components in Santalum album Linn and gradually clarify the aroma composition of S.album Linn.[Methods]Solid-phase microextraction method was used to obtain the volatile components of S.album Linn.The aroma components were analyzed by gas chromatography-mass spectrometry and their relative contents were calculated using the area normalization method.[Results]In a dry state at room temperature,39 chemical components were identified from S.album Linn,mainly olefins(91.15%),alkanes(3.00%),alcohols(2.56%),esters(2.19%),ketones(0.55%),aldehydes(0.41%)and heterocyclics(0.14%).[Conclusions]This method has the advantages of low sample consumption,easy operation,rapid identification of aroma components and high sensitivity,and can effectively separate and determine volatile components in S.album Linn,realizing the rapid identification of different S.album Linn varieties and providing technical support for further research on Chinese medicinal materials.展开更多
Rice-acid,a Chinese traditional acidic rice soup(rice-acid),is widely accepted by consumers due to its unique flavor and anti-oxidation,anti-aging and immunity enhancement functions.This study confirmed that L-lactic ...Rice-acid,a Chinese traditional acidic rice soup(rice-acid),is widely accepted by consumers due to its unique flavor and anti-oxidation,anti-aging and immunity enhancement functions.This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid.Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste.The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003-0.468 mg/g.42 key volatile flavor compounds were identified in rice-acid.8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid,1-octen-3-ol,2-heptanol,ethyl acetate,propyl propionate,hexanal,nonanal,and2,3-butanedione.The interaction between lactic acid bacteria(3.00×10^(3)-7.02×10^(6) CFU/mL)and yeasts(5.04×10^(4)-2.25×10^(8) CFU/mL)affected the formation of taste and aroma components in rice-acid.The physicochemical characteristics including titratable acidity,pH,reducing sugars,amino acid nitrogen,gammaaminobutyric acid showed significant differences between low-temperature fermentation samples and hightemperature fermentation samples.In addition,relationships linking all data through Pearson coefficient correlation were also reported.In summary,the study can be used to improve the quality of rice-acid products.展开更多
Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio ...Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio of banana juice to navel orange juice was 1:2,and the optimum alcohol fermentation parameters were as follows:28~30℃,22%initial sugar content,6%yeast,and 6 days of fermentation to reach an alcohol concentration of 11.63%v/v.The free amino acids in the composite wines were tested by automatic amino acid analyzer,and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry(GC-MS).Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry.Results showed that there were 17 free amino acids,and their total concentration was up to 897.6 mg/L.A total of 16 key compounds were identified in the composite wine,11 of which were ester,4 of which were alcohols and 1 of which was acid.Magnesium,iron,copper and manganese elements were relatively rich in the wine,while lead was extremely low.展开更多
文摘[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to carried out an extraction experiment,in which formula tobacco was extracted using supercritical CO2,and the extract was concentrated by vacuum distillation.Through sensory evaluation and chemical analysis,the function determination and chemical composition analysis of the tobacco extracts were carried out,and the optimal supercritical fluid extraction process was finally determined.[Results]The obtained optimal supercritical fluid extraction conditions were as follows:extraction temperature 55℃,extraction pressure 25 MPa,CO2 flow rate of 20 L/h,and entrainer of 95%ethanol.The tobacco extract obtained under the optimal conditions endowed the cigarettes with full and delicate aroma,less irritation and clean aftertaste and made the flavor of the cigarettes overall coordinated and softer,so the sensory quality was significantly improved.[Conclusions]The tobacco extract obtained by the supercritical CO2 extraction method from formula tobacco can effectively improve the quality of cigarettes.
基金Nonprofit Institute Research Grant of Xinjiang Uygur Autonomous Region(KY2019056).
文摘[Objectives]This study aimed to determine the volatile components in Santalum album Linn and gradually clarify the aroma composition of S.album Linn.[Methods]Solid-phase microextraction method was used to obtain the volatile components of S.album Linn.The aroma components were analyzed by gas chromatography-mass spectrometry and their relative contents were calculated using the area normalization method.[Results]In a dry state at room temperature,39 chemical components were identified from S.album Linn,mainly olefins(91.15%),alkanes(3.00%),alcohols(2.56%),esters(2.19%),ketones(0.55%),aldehydes(0.41%)and heterocyclics(0.14%).[Conclusions]This method has the advantages of low sample consumption,easy operation,rapid identification of aroma components and high sensitivity,and can effectively separate and determine volatile components in S.album Linn,realizing the rapid identification of different S.album Linn varieties and providing technical support for further research on Chinese medicinal materials.
基金financially supported by National Natural Science Foundation of China(32060530)Technology platform and talent team plan of Guizhou.China([2018]5251)+2 种基金Graduate Research Fund Project of Guizhou(YJSCXJH[2019]028)Industry-UniversityResearch Cooperation Project of Guizhou(701/700465172217)China Scholarship Council(201906670006)。
文摘Rice-acid,a Chinese traditional acidic rice soup(rice-acid),is widely accepted by consumers due to its unique flavor and anti-oxidation,anti-aging and immunity enhancement functions.This study confirmed that L-lactic acid and malic acid were the main organic acids in rice-acid.Low-temperature rice-acid samples produced by enterprises had the highest signal intensity of sour taste.The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003-0.468 mg/g.42 key volatile flavor compounds were identified in rice-acid.8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid,1-octen-3-ol,2-heptanol,ethyl acetate,propyl propionate,hexanal,nonanal,and2,3-butanedione.The interaction between lactic acid bacteria(3.00×10^(3)-7.02×10^(6) CFU/mL)and yeasts(5.04×10^(4)-2.25×10^(8) CFU/mL)affected the formation of taste and aroma components in rice-acid.The physicochemical characteristics including titratable acidity,pH,reducing sugars,amino acid nitrogen,gammaaminobutyric acid showed significant differences between low-temperature fermentation samples and hightemperature fermentation samples.In addition,relationships linking all data through Pearson coefficient correlation were also reported.In summary,the study can be used to improve the quality of rice-acid products.
基金support from the Open fund of fruit and vegetable processing and storage engineering technology development center of Guangdong College (GrantNo.2015B003).
文摘Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio of banana juice to navel orange juice was 1:2,and the optimum alcohol fermentation parameters were as follows:28~30℃,22%initial sugar content,6%yeast,and 6 days of fermentation to reach an alcohol concentration of 11.63%v/v.The free amino acids in the composite wines were tested by automatic amino acid analyzer,and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry(GC-MS).Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry.Results showed that there were 17 free amino acids,and their total concentration was up to 897.6 mg/L.A total of 16 key compounds were identified in the composite wine,11 of which were ester,4 of which were alcohols and 1 of which was acid.Magnesium,iron,copper and manganese elements were relatively rich in the wine,while lead was extremely low.
