响应面法优化大枣复合香料的提取及其在卷烟中的应用

Extraction Optimization of Jujube Compound Spice by Response Surface Method and Its Application in Cigarette

以大枣为主要原料,辅以枸杞和苹果干进行复配,采用果胶酶酶解的方法制作大枣复合烟用香料。以酶添加量、酶解温度、酶解时间为考察因素,在单因素试验的基础上,以出汁率为考察对象,采用Box-Behnken中心组合设计结合响应面优化分析法优化大枣复合香料的提取工艺,并对制备香料进行了卷烟加香试验。大枣复合香料的最优提取工艺:酶添加量25.1mg/L,酶解温度35.6℃,酶解时间1.8h,在此条件下复合提取物出汁率达到81.03%。大枣复合香料在卷烟中的应用结果表明,大枣复合香料具有增甜增润作用,能够有效降低口腔刺激性,减轻杂气,改善余味,在“金圣”烟丝中的最佳添加量为0.3%。

Jujube was used as main raw material to mix with lycium barbarum and dried apple and prepare jujube compound spice for tobacco by using pectinase enzymatic hydrolysis method method.On the basis of single factor test,the addition amount of enzyme,the temperature of enzymatic hydrolysis and the time of enzymatic hydrolysis were taken as research factors,the extraction rate of juice was taken as research object,the Box-Behnken center combination design and response surface optimization method were used to optimize the extraction process of jujube compound spice,and incense-adding experiment of cigarette was conducted on the prepared spice.The optimal extraction technology of jujube compound spice were as follows:enzyme adding amount of 25.1 mg/L,enzymolysis temperature of 35.6℃,enzymolysis time of 1.8 h.Under these extraction conditions,the juice yield of compound extract reached 81.03%.The application of jujube compound spice in the cigarette showed that jujube compound spice could enhance sweetness and moistening,and effectively reduce the irritation of mouth and offensive taste,and improve the aftertaste.And its optimum addition amount was 0.3%in Jinsheng cigarette brand.