Volatile Flavoring Substances Extraction Of Tobacco Powder And Tobacco Process Flavor Preparation Of Its Extracts

Tobacco powder is the major byproduct in cigarette manufacturing, and it is importantfor the enterprises to develop and utilize tobacco powder resources reasonably, for it helpsimprove the economic, environmental and social benefits. The tobacco flavour substanceswere extracted from discarded tobacco powder and tobacco flavour was prepared in thisarticle. The extraction process conditions with alkali at high temperature were optimized andthe effects of extraction with ethanol on the dissolution of volatile components from tobaccopowder were explored. Then the volatile components of tobacco flavour under the processingconditions were detected. The supercritical CO₂extraction conditions for flavour componentsfrom tobacco powder were optimized. The theory and method guidance was expected toprovide for the enterprises to prepare tobacco flavour.Firstly, characteristics of the tobacco powder were studied. The effects of the differentfactor in protein extraction rate and sensory evaluation were studied through single factorexperiment and orthogonal test. The results showed that the optimal conditions of extractionwere: pH10, time1.5h, temperature115°C. Under these optimized conditions, the proteinextraction rate and the sensory score were63.39%and89, respectively. The protein utilizationrate was more than60%, and sensory scores were high. So these process conditions couldprovide ideal reference to tobacco powder extraction pretreatment.Ethanol solution in different concentration was used to extract tobacco powder, fivekinds of extracts were prepared, and changes in the content of polysaccharide, nicotine,polyphenol from extracts were inspected. The volatile components were extracted with SDEand then were determined by GC-MS. The results showed that with the increase of ethanolconcentration, the content of polysaccharide decreased from15.24%to11.11%, the content ofnicotine increased from2.20%to2.82%, the content of polyphenol increased first and thendecreased, and the highest content was3.26%in the ethanol concentration of40%60%; thekinds of the detected flavour compounds gradually increased with the increase of ethanolconcentration and the numbers were36,40,44,50and55, respectively. The substances like3-methylbutyraldehyde,4-dihydro oxide-α-ionone, farnesol and palmitic acid played animportant role in tobacco flavour and they were detected in the ethanol extract of tobaccopower, but were not detected in the water extract. And cluster analysis results showed thatgreate changes occurred in the flavour substances composition in the ethanol extract oftobacco power. It was indicated that ethanol extract could improve dissolution of flavoursubstances. The tobacco flavour was prepared with alkali treatment at high temperature incombination with organic solvent extraction, and the volatile flavour components in tobaccowere separated and identified by SDE-GC-MS. In total,54kinds of compounds were detectedand compared to the40kinds of volatile components determined in the raw tobacco power,24kinds of volatile components such as solanone, megastigmatrienone, benzylalcohol anddihydro kiwifruit lactone could be extracted. The16kinds of original flavour components likebenzaldehyde,6-methyl-3,5-heptadiene-2-keto and neophytadiene were not detected, but30kinds of new volatile components were extracted in the prepared flavour, such as2,3-pentanedione,2-hydroxy-5-methyl acetophenone, α-ionone, furfuryl alcohol, ethylpalmitate,3-methyl valerate,2,6-dimethyl pyrazine and pyridine. The detected compoundsendowed tobacco positive flavour such as fragrance, flue-cured tobacco, nut, sweet, andpopcorn aroma. All these flavour could decorate tobacco flavour well.Response surface methodology（RSM） was employed to optimize the supercritical CO₂extraction conditions for flavour components from tobacco powder on the basis of singlefactor experiment. The extraction purity of17kinds of important flavour substances intobacco was choosed as as screening index, the quantitative analysis was carried outaccording to the characteristic ion fragments, and then effects of extraction pressure,extraction temperature and extraction time on the extraction purity of flavour substances weredisussed. The optimal conditions were concluded as follows: extraction temperature55.6°C,extraction pressure22.7Mpa and extraction time1.2h. The content of extracted flavourcomponents was23.66mg/kg under these optimal extraction conditions.57kinds of flavourcompounds were identified by GC-MS analysis. It was found that the ketones, alcohols,aldehydes and esters were abundant among the identified compounds, the numbers of whichwere20,10,7and4, respectively and the relative contents of the components were17.00%,50.39%,2.19%and1.79%, respectively. The evaluation results of smoking showed that theproducts from tobacco powder by supercritical CO₂extraction could be applied to tobacco,and the aromas in obtained tobacco were enhanced and became enriched and comfortable;moreover, the stimulation and mixed gas were declined.