CN106011175A - 一种生物转化制备天然可可香料的方法及其应用 - Google Patents
一种生物转化制备天然可可香料的方法及其应用 Download PDFInfo
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/14—Forming reconstituted tobacco products, e.g. wrapper materials, sheets, imitation leaves, rods, cakes; Forms of such products
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
本发明提供一种生物转化制备天然可可香料的方法及其应用,其采用食甲醇芽孢杆菌VJ4‑1(保藏号为CCTCC NO:M 2012004)生物转化天然可可香料,制备的天然可可香料香气质提高,香气丰富,大分子刺激性成分减少,且工艺方法具有天然环保无害优点,应用到再造烟叶中,使烟气质提升,增加可可气息与烘烤香气、豆香奶香底蕴,降低烟气刺激,减少杂气,丰富烟香,改善了再造烟叶刺激大、口感不适的吸味缺陷,能与其它烟用香精香料混合调配使用。
Description
技术领域
本发明涉及再造烟叶添加剂技术领域,具体是一种生物转化制备天然可可香料的方法及其应用。
背景技术
再造烟叶,主要由烟末、碎片、烟梗或低次烟叶加入胶粘剂和其他添加剂等组成,国内的造纸法再造烟叶生产工艺在很大程度上只是一个原材料的物理重组过程,用该方法所得到的再造烟叶与作为原料的烟叶、烟梗化学组分差别不大,导致再造烟叶存在杂气重、刺激性大和口感不适等吸味缺陷,影响了再造烟叶在卷烟产品中的使用效果和添加量。国内通常的做法是采用加料的办法来改善部分不足之处,烟用较多的烟草、天然植物类提取物一般采用传统方法制得,即采用单体烟叶或复配的叶组为原料通过水、醇提取或分子蒸馏得到,添加后对卷烟的改善有一定局限,改善程度有限,仍有刺激性大、杂气多的缺陷。
可可豆中含有可可碱、咖啡因等神经中枢兴奋物质以及丹宁,丹宁与巧克力的色、香、味有很大关系,可可碱,咖啡因会刺激大脑皮质,消除睡意、增强触觉与思考力以及可调整心脏机能,又有扩张肾脏血管、利尿等作用。通过传统回流提取所制备的可可浸膏,具有纯正天然可可香气,丰富烟香;但同时,也具有增加刺激性、增加残留的负面效果。采用食甲醇芽孢杆菌生物转化制备天然可可香料,绿色环保无害,工艺过程简单易操作,不产生有毒副产品、无污染等;在再造烟叶中应用,能降低刺激、减少杂气、丰富烟香、改善口感,尚未见报道。
发明内容
针对目前再造烟叶存在杂气重、刺激性大和口感不适等吸味缺陷,本发明提供了一种生物转化制备天然可可香料的方法,将其制备的香料应用到再造烟叶中,能降低刺激、减少杂气、丰富烟香、改善口感。
一种生物转化制备天然可可香料的方法,包括以下步骤:
1)将可可粉与水按质量比1∶20~50混合,回流提取3~5h后过滤,重复1~3次回流提取,合并滤液,即得可可底液,并灭菌;
2)菌种活化:将食甲醇芽孢杆菌VJ4-1接种到葡萄糖麦芽糖琼脂斜面培养基上,在25~38℃,静置培养24~72h后得到活化菌种,置于4℃冰箱中,所述食甲醇芽孢杆菌(Bacillus methylotrophicus)VJ4-1保藏在武汉大学中国典型培养物保藏中心,保藏号为CCTCCNO:M 2012004,保藏日期:2012年1月11日;
3)制备种子培养液:将步骤2)中所得的斜面培养物,接种到种子培养基,在25~35℃、pH5-8条件下,100~150rpm/min振荡培养24h~72h,连续转接1~3次,制得种子培养液;
4)生物转化:将种子培养液按体积比10~20%接种到到上述步骤1)中的灭菌的可可底液,接种后的可可底液的装罐量为30~40%,pH5~8,温度32~38℃,转速100~150rpm,不避光条件下生物转化1~5天,得到可生物转化可可液;
5)将生物转化可可液抽滤浓缩,与95%乙醇按质量比1∶3~5,沉淀过夜,4000~8000rpm离心10~20min,取滤液后减压浓缩至密度为1.1~1.3的浸膏,即得生物转化天然可可香料。
优选地,所述斜面培养基为:半乳糖120mL/L,果糖20g/L,琼脂15g/L。
优选地,所述种子液培养基组成为:葡萄糖50g/L,酵母粉10g/L,氯化钠5g/L。
本发明还提供一种上述方法所得生物转化天然可可香料的应用,所述生物转化天然可可香料作为天然烟草添加剂加入再造烟叶中,所述生物转化天然可可香料与再造烟叶的质量比为0.05~0.2%,可使再造烟叶烟气质提升,增加可可特征气息与烘烤香气、豆香奶香底蕴、水果花甜香,降低烟气刺激,减少杂气,丰富烟香,改善了再造烟叶刺激大、口感不适的吸味缺陷。
采用GC/MS对本发明制备的生物转化可可香料与未转化的可可提取物(以下简称对照)进行挥发性致香成分GC/MS对比分析。
(1)同时蒸馏萃取
将5g生物转化可可香料或对照装入圆底烧瓶中,加入400mL水,用电热套加热至沸腾,另一侧的圆底烧瓶中加入200mL的二氯甲烷,60℃水浴沸腾,待中间分液管处液面出现分层后计时萃取2h。萃取结束后,向二氯甲烷萃取液中加入无水硫酸钠,过夜,过滤并浓缩至1mL,浓缩液用于进行GC/MS分析。
(2)GC/MS分析:HP-5MS(50m×0.25mm×0.25μm)毛细管柱;进样温度:250℃;分流比50:1;载气:He,1mL/min;升温程序:从50℃(1min)以5℃/min升到250℃(5min);传输线温度:250℃;离子源:EI源;电子能量:70eV;扫描范围:50~550amu;使用WILEY和MINILAB谱库进行检索。
(3)挥发性成分对比分析
通过GC/MS对本发明的生物转化天然可可香料及其未转化对照进行香气成分分析,从表1中可以看出:
①未经生物转化的可可提取物中共鉴定出49种挥发性成分,主要包括酸类、脂肪酸酯类、酮类、醛类、醇类、酚类、杂环化合物等;
②生物转化可可香料中分离鉴定出69种挥发性成分,主要包括酸类、脂肪酸酯类、酮类、醛类、醇类、杂环化合物等;
③经生物转化的可可香料中新出现了35种挥发性成分,主要有3-羟基-2-丁酮(18.76%)、糠醛(3.18%)、乳酸、乙缩醛、乙酸、2-庚醇、己醛、异戊酸等香气成分,其中3-羟基-2-丁酮具有强烈的奶油、脂肪、白脱样香气,高度稀释后有令人愉快的奶香气,微甜;糠醛具有苦杏仁的香气;乳酸酸味柔和,具后酸味,可提供柔和的风味;乙缩醛是醇、酯、醛、酮等化合物在发酵、蒸馏或漫长的贮存过程中相互间引发的化学变化后生成的物质,产生柔和的芳香;2-庚醇呈鲜柠檬似香气和青草-草药气味,略有醚香和油香;异戊酸具有极扩散的酸香,适度稀释后有干酪香气,高度稀释后有药草气味;
④经生物转化的可可香料中,有6种挥发性成分的相对百分含量具有不同程度的提高,其中异丁酸有类似丁酸的刺激性气味,稀溶液有酸败油的气味;苯乙醛(5.13%)具有类似风信子的香气,稀释后具行水果的甜香气;苯乙醇(5.22%)天然存在于橙花油,玫瑰油,香叶油等芳香油中,因它具有柔和、愉快而持久的玫瑰香气;棕榈酸乙酯呈微弱蜡香、果爵和奶油香气;亚油酸甲酯是不饱和脂肪酸,是构成卷烟香味的重要物质,柔和烟气,减轻刺激;
⑤同时,有42种挥发性成分在生物转化可可香料中含量降低或消失,包括一些大分子的刺激性物质如2,2'-亚甲基双-(4-甲基-6-叔丁基苯酚)、邻苯二甲酸单(2-乙基己基)酯、2,4-二叔丁基苯酚、2,6-二叔丁基对甲酚、邻苯二甲酸丁基异己酯、邻苯二甲酸异丁酯等,降低了其吸入人体后对喉部的刺激性,给烟气带来杂气和刺激;也有棕榈酸等挥发性香气成分;这些大分子可能通过微生物产香菌的复杂的酶体系转化发酵作用下,发生大分子物质断裂分解、降解、转化,产生更多的小分子香气物质或者转化成别的挥发性香气成分甚至消失,可能有利于可可香料香气品质的提高,加入到烟草中也可能有利于卷烟品质的提高。
所有这些挥发性香气成分赋予其可可特征香气的同时,带来了坚果烘烤香、豆香、奶香、水果花甜香等丰富的香气,降低了刺激,香气质提高。总之,从挥发性成分的变化看,经生物转化的天然可可香料在再造烟叶中的加香效果可能比对照好。
表1.生物转化天然可可香料与其未转化对照的挥发性成分GC/MS对比分析
其中符号“-”表示未检出;内标为丙酸苯乙酯。
微生物在增殖过程中可产生庞大的高活性酶系,如多糖水解酶类、蛋白酶类、酯化酶类、氧化还原酶类及裂合酶类等,在酶促作用、化学作用及微生物体内复杂代谢的协同作用下,以可可为原料发生分解、降解、氧化、还原、聚合、偶联、转化等作用,形成复杂的低分子化合物,其中包括各种香味化合物,如醇类、醛类、酮类、酸类、脂类、酚类、吡喃类、吡啶类和萜烯类等,这些香气物质无疑也是烟草或用于烟草的添加剂的香气组分。
本发明的优点是:
1、本发明以天然可可提取液为唯一碳源、氮源、以及底物,容易让微生物酶体系利用来进行生物转化产香,制备的天然可可香料香气质提高,香气丰富,大分子刺激性成分减少,且工艺方法具有天然环保无害优点。
2、采用食甲醇芽孢杆菌(Bacillus methylotrophicus VJ4-1CCTCC NO:M2012004)生物转化天然可可香料,应用到再造烟叶中,使烟气质提升,增加可可气息与烘烤香气、豆香奶香底蕴,降低烟气刺激,减少杂气,丰富烟香,改善了再造烟叶刺激大、口感不适的吸味缺陷,能与其它烟用香精香料混合调配使用。
3、本发明方法工艺过程简单,产香菌来源易得,生物转化工艺条件温和,有工业化使用前景
具体实施方式
下面列举一部分实施例对本发明的有关技术问题作进一步详细的描述,有必要在此指出以下具体实施例只是对本发明的进一步说明,不代表对本发明保护范围的限制。其他人根据本发明做出的一些非本质的修改和调整,仍属于本发明的保护范围。
实施例1
本发明利用食甲醇芽孢杆菌(Bacillus methylotrophicus VJ4-1CCTCC NO:M2012004)生物转化天然可可香料的制备方法如下:
1)将可可粉与水按质量比1∶20混合,回流提取3h后过滤,重复2次回流提取,合并滤液,即得可可底液,并灭菌;
2)菌种活化:将食甲醇芽孢杆菌(VJ4-1)接种到葡萄糖麦芽糖琼脂斜面培养基上,在28℃,静置培养24h后得到活化菌种,置于4℃冰箱中;
3)制备种子培养液:将步骤2)中所得的斜面培养物,接种到种子培养基,在25℃、pH5条件下,120rpm/min振荡培养24h,转接1次,制得种子培养液;
4)生物转化:将种子培养液按体积比10%接种到到上述步骤1)中的灭菌的可可底液,接种后的可可底液的装罐量为30%,pH5,温度32℃,转速110rpm,不避光条件下生物转化2天,得到可生物转化可可液;
5)将生物转化可可液抽滤浓缩,与95%乙醇按质量比1∶3,沉淀过夜,5000rpm离心12min,取滤液后减压浓缩至密度为1.1的浸膏,即得生物转化天然可可香料。
优选地,所述斜面培养基为:半乳糖120mL/L,果糖20g/L,琼脂15g/L。
优选地,所述种子液培养基组成为:葡萄糖50g/L,酵母粉10g/L,氯化钠5g/L。
实施例2
本发明利用食甲醇芽孢杆菌(Bacillus methylotrophicus VJ4-1CCTCC NO:M2012004)生物转化天然可可香料的制备方法如下:
1)将可可粉与水按质量比1∶30混合,回流提取4h后过滤,重复33次回流提取,合并滤液,即得可可底液,并灭菌;
2)菌种活化:将食甲醇芽孢杆菌(VJ4-1)接种到葡萄糖麦芽糖琼脂斜面培养基上,在32℃,静置培养48h后得到活化菌种,置于4℃冰箱中;
3)制备种子培养液:将步骤2)中所得的斜面培养物,接种到种子培养基,在35℃、pH 6条件下,120rpm/min振荡培养48h,连续转接2次,制得种子培养液;
4)生物转化:将种子培养液按体积比15%接种到到上述步骤1)中的灭菌的可可底液,接种后的可可底液的装罐量为35%,pH 7,温度35℃,转速130rpm,不避光条件下生物转化3天,得到可生物转化可可液;
5)将生物转化可可液抽滤浓缩,与95%乙醇按质量比1∶4,沉淀过夜,6000rpm离心15min,取滤液后减压浓缩至密度为1.15的浸膏,即得生物转化天然可可香料。
优选地,所述斜面培养基为:半乳糖120mL/L,果糖20g/L,琼脂15g/L。
优选地,所述种子液培养基组成为:葡萄糖50g/L,酵母粉10g/L,氯化钠5g/L。
实施例3
生物转化天然可可香料在再造烟叶中应用的感官评吸
本发明人将上述生物转化天然可可香料按再造烟叶质量0.05%、0.1%、0.2%,分别添加到再造烟叶(B类)上。将再造烟叶装入密封袋中,放置烘箱中80℃恒温30min,至重组烟叶水分合适,卷制成烟支,放入恒温恒湿箱内(22℃+1、相对湿度为60%+2%)平衡48h,请专家评吸小组评吸。对照为喷加相同量可可提取物的再造烟叶(B类)卷制的卷烟。经专家评吸小组反复评吸,认为:本生物转化天然可可香料,与再造烟叶量比例为0.05%、0.1%时,具有使再造烟叶烟气质提升,增加可可气息与烘烤香气、豆香奶香底蕴,降低烟气刺激,丰富烟香的优点,改善再造烟叶刺激大、口感不适的吸味缺陷。
表2.生物转化天然可可香料在再造烟叶中应用的感官评吸
Claims (4)
1.一种生物转化制备天然可可香料的方法,其特征在于包括以下步骤:
1)将可可粉与水按质量比1∶20~50混合,回流提取3~5h后过滤,重复1~3次回流提取,合并滤液,即得可可底液,并灭菌;
2)菌种活化:将食甲醇芽孢杆菌VJ4-1接种到葡萄糖麦芽糖琼脂斜面培养基上,在25~38℃,静置培养24~72h后得到活化菌种,置于4℃冰箱中,所述食甲醇芽孢杆菌(Bacillusmethylotrophicus)VJ4-1保藏在武汉大学中国典型培养物保藏中心,保藏号为CCTCC NO:M2012004,保藏日期:2012年1月11日;
3)制备种子培养液:将步骤2)中所得的斜面培养物,接种到种子培养基,在25~35℃、pH 5-8条件下,100~150rpm/min振荡培养24h~72h,连续转接1~3次,制得种子培养液;
4)生物转化:将种子培养液按体积比10~20%接种到到上述步骤1)中的灭菌的可可底液,接种后的可可底液的装罐量为30~40%,pH5~8,温度32~38℃,转速100~150rpm,不避光条件下生物转化1~5天,得到可生物转化可可液;
5)将生物转化可可液抽滤浓缩,与95%乙醇按质量比1∶3~5,沉淀过夜,4000~8000rpm离心10~20min,取滤液后减压浓缩至密度为1.1~1.3的浸膏,即得生物转化天然可可香料。
2.如权利要求1所述的生物转化制备天然可可香料的方法,其特征在于:所述斜面培养基为:半乳糖120mL/L,果糖20g/L,琼脂15g/L。
3.如权利要求1所述的生物转化制备天然可可香料的方法,其特征在于:所述种子液培养基组成为:葡萄糖50g/L,酵母粉10g/L,氯化钠5g/L。
4.一种如权利要求1-3中任一项所述方法所得天然可可香料的应用,其特征在于:所述生物转化天然可可香料作为天然烟草添加剂加入再造烟叶中,所述生物转化天然可可香料与再造烟叶的质量比为0.05~0.2%。
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