Separation Of Flavor Components Of Tobacco Extracts

To improve the physical and chemical properties of the concentrate extracted from slice raw materials, and to improve the organoleptic quality of reconstituted tobaccos, the fractionation and isolation of tobacco extracts were presented in this thesis. According to the tobacco component analysis, the water-soluble and water-insoluble components were separated, classified and evaluated by sensory. All the mentioned scientific researches were designed to define the key materials that play important roles in the sensory quality of reconstituted tobaccos. The main study process and production are as follows:1. To obtain the extracts, the extraction method of tobacco extracts was established, and the optimization the influence factors such as the ethanol content, the type and content of surfactant, extraction temperature, time, stirring speed and so on was performed. The water-soluble flavor components in extracts were acquired and successfully separated by water phase extraction. Then the aroma substances were quantitative detected with the use of gas chromatograph-mass spectrometer (GC/MS-SIM). The extraction conditions were optimized for the extraction temperature of 60 ℃, the stirring speed of 1500 rpm, the time of 40 min, and the extraction solution was 7 times the amount of smoke containing 4% ethanol and 0.09% Tween 80. The above mentioned method used for extraction and quantitative analysis of water-soluble flavor components in tobacco extracts was performed with high recovery rate and well repeatability. Besides, the flavor components analysis of tobacco raw material fragments and long stalks was carried out by this method.2. Establishment of gas chromatograph-mass spectrometer method for the analysis of water-insoluble flavor components in tobacco extracts. Compared with the supercritical fluid extraction method, the methyl tert-butyl ether solvent extraction method is faster, more convenient, more accurate, and more suitable for the panel detection of water-insoluble flavor components such as solanone, dihydroactinidiolide, megastigmatrienone and so on. With this method, the content of flavor components for both free and bound types can be determined separately. And the dynamic monitoring of key flavor components in the production of reconstituted tobaccos also can be achieved by this method.3. Performing the fractional separation of tobacco extracts by molecular distillation, and get the key flavor components of tobaccos enriched and separated well. Also, the various fractions were analyzed by gas chromatograph-mass spectrometer method. By the change of temperature and pressure, two different separation methods were established and the isolation effects were compared. The experimental results proved that the relative percentage contents of peak areas for flavor components were significantly improved via molecular distillation, and the fourth fraction of the two separation methods identified 32 species composition. Both he low boiling point components and the high boiling point components acquired great separation effect via the above motioned methods.