Extraction And Separation Of Flavor Components From Magnolia Liliilfora Desr And Its Application In Cigarette

In this thesis, four methods, steam distillation, steam-carrene distillationUltrasonic extraction and supercritical carbon dioxide extraction methods ofextracting the flavor compositions in Flos Magnoliae were studied, and the optimumextraction technology was chosen by the analysis of variance and RSM. Underoptimal conditions, the extraction, separation, chemical composition and cigarettesflavoring were studied. The results are follows:1. The volatile oil from Flos Magnoliae was extracted by steam distillation. Theeffects of four factors such as the crushing degrees, solid-liquid ratio, soaking time,and extraction time were investigated. Then, the single-factor experiments on effectsof crushing degrees, solid-liquid ratio, and extraction time were conducted. Theoptimal extraction condition was obtained lately by orthogonal test. The resultsshowed that the impact of the yield of volatile oil is A(crushing degrees)>B(solid-liquid ratio)>C(extraction time). Subsequently, the optimal parameters ofextraction were obtained by the orthogonal test, crushing degrees20~40mesh,amount of distilled water10times, extracting time2h. With these conditions, theextraction ratio could reach1.3%.2. Flavor components were extracted by ultrasonic. The single factor experimentwas firstly used to study extracting power, extracting time and extracting temperature.Subsequently, the optimal parameters of extraction were obtained by the responsesurface methodology, extracting power90W, extracting time30min, extractingtemperature was40℃. In these conditions, the extraction ratio could reach1.5%.Various factors influencing pectin yield according to the size of the order wasmicroware heating time ratio of solvent to material the consistency of hydrochloricacid. The impact of the yield of flavor components is B (extracting time)>A(extracting power)>C (extracting temperature).3by simultaneous distillation and extraction of Flos Magnoliae aroma substances, varianceanalysis results show that: the factors of B (solvent) and factor C (comminution) of magnoliaflower aroma substances have significant effect. The optimum process conditions obtained byorthogonal experiments as follows: the amount of water700mL, dosage of solvent35mL, grinding degree80-100. Under these conditions, volatile aroma substances withoutlight yellow, extraction rate of1.5%.4by supercritical carbon dioxide extraction of volatile oil flow, the Magnoliatotal bud after breaking, extraction with supercritical CO2fluid, extraction pressure140MPa, temperature35℃. Extraction of40min, separate income, and thencontinue to extract40min, divided into second income. The merger of two extract.Under these conditions, magnolia flower aroma of brown paste, extraction rate was1.8%.5pairs of simultaneous extraction and steam distillation method, ultrasonicextraction, supercritical carbon dioxide extraction of Flos Magnoliae extracted fourkinds of aroma components were identified by GC/MS and the main chemicalcomponents with GC-MS, and comparative analysis.6pairs of simultaneous extraction and steam distillation method, method,ultrasonic extraction, supercritical carbon dioxide extraction of Flos Magnoliaeextracted four kinds of aroma substances in thermogravimetric analysis, to providereference data for the thermal cracking and cigarette flavoring safety.7pairs of simultaneous extraction and steam distillation method, method,ultrasonic extraction, supercritical carbon dioxide extraction of Flos Magnoliaeextracted four kinds of aroma components of pyrolysis analysis, the four kinds ofextracts at300℃,600℃and900℃, principle of the thermal cracking, respectively,are analyzed and compared three gradient temperature the pyrolysis products. Thecracking process of Flos Magnoliae four methods for the extraction of aromasubstances, with the change of temperature, kinds and content of pyrolysis productschange greatly. One of the main degradation products are aroma or flavor precursors.8Study on Application of fragrant substances in cigarettes in8magnolia. Theanalysis of aroma components in tobacco flavoring. Experiments show that, theappropriate content of each component was added, could improve the aroma of thecigarettes, the delicate soft smoke, smoke incense more harmony, mixed gas, reducedstimulation, more comfortable and clean aftertaste, can significantly improve andmodify the aroma of the cigarettes.