摘要
为了充分利用苦菜资源,提高苦菜的经济附加值,对苦菜根总黄酮的提取工艺进行优化,并将苦菜根总黄酮提取液应用于卷烟加香。苦菜根总黄酮的最佳提取工艺条件是:提取剂为80%乙醇,料液比为1∶30,提取时间为1 h,提取温度为80℃,此条件下的提取率为3.66%。将苦菜根总黄酮提取液按照0.08%的比例加入到卷烟中,能起到改善卷烟香气,减小卷烟刺激性,掩盖杂气,提升卷烟感官品质的作用。
In order to take full advantage of sow thistle resource to improve its economic value-added, the extraction process of sow thistle root total flavonoids was optimized and the extraction was applied to tobacco to improve cigarettes flavor. The result showed that the optimum extracting condition was extracting for 1 h by adding 30 times 80% ethanol under 80℃. Under this condition, the extraction rote was 3.66%. Adding this extraction to cigarettes at the ratio of 0.08%, it can enhance the sensory quality of cigarettes by improving the cigarette aroma, reducing the irritation and covering up the unpleasant smell.
出处
《食品工业》
北大核心
2013年第6期108-110,共3页
The Food Industry
关键词
苦菜根
黄酮
工艺优化
卷烟
sow thistle root
flavonoids
process optimization
cigarette
