薄荷多酚的提取及其在卷烟嘴棒中的应用研究

Studies on the Extraction of Mint Polyphenol and Its Application in Cigarette Filter

为了更好的开发利用薄荷,研究使用超声波辅助萃取技术从薄荷中提取薄荷多酚,通过单因素试验考察乙醇体积分数、超声温度、超声时间、超声功率、固液比对薄荷多酚得率的影响,并结合响应面分析法对提取工艺进行了优化,然后将制备的薄荷多酚施加于卷烟滤棒中,研究其对卷烟感官品质的影响。研究结果表明超声波辅助乙醇提取薄荷多酚的最佳工艺参数为:乙醇体积分数60%,超声温度74.14℃、超声时间28.05 min、超声功率165.57W、固液比1∶36.35(g/m L),此工艺条件下理论得率为1.24%,实际得率为1.29%;薄荷多酚添加于卷烟滤棒中具有提高生津感、缓解刺激、掩盖杂气的功效。

In order to better exploit and utilize mint, ultrasound-assisted extraction technique was used to extract mint polyphenol from mint in this study, the effects of ethanol concentration, temperature, time, ultrasotmd power, and solid-to-liquid ratio on mint polyphenol yield was investigated by single-factor experiment, then the extraction process was optimized by surface response method, atter that, the polyphenol was added to cigarette filter and its effects on sensory quality was studied. The results indicate that, the optimum processing conditions of extracting mint polyphenol by ultrasound-assisted technique were found as follows, the ethanol concenlration of 60%, the temperature of 74.14 ℃, the time of 28.05 min, the ultrasound power of 165.57 W and solid-to-liquid ratio of 1 ： 36.35 （g/mL）, under these optimum conditions, the theoretical yield is 1.24% while the actual experiment yield is 1.29%. The results of cigarette filter adding experiment showed that mint polyphenol have a certain effects of promoting the secretion of saliva, relieving im＇tation and covering miscellaneous.