Research On The Extraction Process And Aromatic Components Of Some Natural Tobacco Flavor

Flavor is the indispensable ingredient in the production of cigarette, which is closely related to the establishment and development of cigarette's brand, so the prescription is the center technique to the cigarette industry. In this thesis, flavors were extracted from medicinal plants and their components were analysed. The main works done are as follows:The effects of some flavonoids on improving cigarette smoke were evaluated and pyrolysates of flavonoids in different thermal split conditions(in air,nitrogen and 90% nitrogen + 10% oxygen at 300℃, 600℃and 900℃) were analyzed by gas chromatography/mass spectrometry(GC/MS) The results show that flavonoids split to furfurol,5-methyl furfural,2-Butanone,Styrene,Acetophenone,benzoic aldehyde et al at high tempreture which will improve cigarette smoke.Volatile oils are very important in the tobacco flavoring additives, tiny differences of the chemical components may lead to different results of cigarette smoke quality. Volatile oils of orange peel and pummelo pericrarp were extrated by petroleum ether, steam distillation and supercritical fluid extraction, and were analysed by gas chromatograph-mass spectrometer and tasting. The results show that volatile oil extracted by steam distillation is the best for cigarette.Supercritical fluid extraction technique holds prominent status in the fields of extraction of volatile oils, but extracting rate attracts more attention, while the variations of components are neglected. The effect of modifier quantity on chemical components of volatile oils which will improve the smoking quality of cigarette was studied.The result show that 5% of modifier was the best condition for volatile oils.