Extraction And Separation Of Flavor Components From Xinyang Maojian Tea And Its Application In Cigarette

In this thesis, three methods, ultrasonic extraction, steam distillation,enzyme method of extracting the flavor compositions in Xinyang Maojian Tea werestudied, and the optimum extraction technology was chosen by the analysis ofvariance and RSM. Under optimal conditions, the extraction, separation, chemicalcomposition and cigarettes flavoring were studied. The results are follows:1. 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 power89.23W, extracting time31.38min, extractingtemperature was25.19℃. In these conditions, the extraction ratio could reach3.732%. Samples Y1. Various factors influencing pectin yield according to the size ofthe order was microware heating time ratio of solvent to material the consistency ofhydrochloric acid. The impact of the yield of flavor components is B (extractingtime)>A (extracting power)>C (extracting temperature).2. The volatile oil from Xinyang Maojian Tea was extracted by steam distillation.The effects of four factors such as the crushing degrees, solid-liquid ratio, soakingtime, and extraction time were investigated. Then, the single-factor experiments oneffects of crushing degrees, solid-liquid ratio, and extraction time were conducted.The optimal 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 water12times, extracting time3h. With these conditions, theextraction ratio could reach0.293%. Samples Y5.3. Flavor components from two methods of ultrasonic extraction and steamdistillation analyzed by GC-MS. There were13components identified from productsof ultrasonic extraction, while26from those of steam distillation. There were plentyof ester, terpenoid and terpene alcohols in these chemical compositions, which certainaroma, also, they were aroma precursors. They can improve the tobacco taste and flavor.4. Flavor components from two methods of ultrasonic extraction and steamdistillation were analyzed by initial gross separation. Three ingredients of Y2, Y3andY4were isolated from the ultrasonic extraction. Subsequently, through the materialanalysis, Y2and Y3were analyzed by antioxidant activities. The results showed thatY2and Y3antioxidant capacity were higher than BHT and PG, and the Y3higherthan Y2.Y6(acidic materials), Y7(neutral materials) and Y8(alkaline materials) wereisolated from the volatile oil by steam distillation, among which Y7(neutral materials)occupied most. Flavoring substances were identified from Y7.5. In order to improve the content of volatile, this thesis added a method ofenzyme-assisted technique. This extraction ratio could reach0.532%. Samples Y9.32compounds were identified by GC-MS, among which linalool occupied most(10.78%), followed by α-terpinol, geraniol,2-camphene. The principal components(linalool, α-terpinol, geraniol) of the volatile oil were the same, but there weredifferences in content.6. Four kinds of flavor compositions from Xinyang Maojian Tea by ultrasonicextraction, steam distillation, chemical separation and enzyme method are determinedby thermal gravimetric analysis. Unification of this thesis, three samples,theextractions of ultrasonic extraction, steam distillation, and enzyme method weremeasured by Py-GC-MS under different temperatures of200,500and800℃, whileneutral substance were measured by Py-GC-MS under different temperatures of300,500and800℃.7. Pyrolof flavor compositions from Xinyang Maojian Tea by ultrasonicextraction, steam distillation and enzyme method at200,500and800℃wereanalysed. Study of the pyrolysis products of neutral substances by steam distillation at300,500and800℃. Different pyrolytic compounds were obtained at differenttemperatures, the number of pyrolytic pruducts increased with temperature. The majorof pyrolytic compounds was heterocycle, which were the important components ofproducing flavor and aroma in cigarette smoke.8. Flavor components from Xinyang Maojian Tea were application in cigarette.Six kinds of materials (Y2, Y3, Y4, Y5, Y7, and Y9) were added into cigarettes madeof unblended cigarette and cut filler as a flavor. The results showed that the properamount of flavor components from Xinyang Maojian Tea could enhance tobacco aroma, improve the smoothness and mildness, reduce irritancy, improve the aftertaste,modify tobacco flavor.