CN115606830A - A tobacco flavor regulator and its application in regulating tobacco flavor - Google Patents

Abstract

The invention relates to a tobacco flavor regulator and its application in regulating tobacco flavor, belonging to the technical field of tobacco processing. The tobacco flavor regulator of the present invention includes water and the reaction product of nitrogen-containing compounds and polyphenolic compounds; the nitrogen-containing compounds are amino acids and/or tobacco alkaloids, the amino acids are amino acids contained in tobacco, and the The polyphenolic compound is a polyphenolic compound contained in tobacco. The tobacco flavor control agent of the present invention can get rid of the dependence on tobacco extracts, especially high-quality tobacco extracts; by adjusting the proportion of each component in the formula, it can give tobacco flavor control a large free space, and even create new tobacco flavors. type.

Description

A kind of tobacco aroma regulator and its application in regulating tobacco aroma

technical field

The invention relates to a tobacco flavor regulator and its application in regulating tobacco flavor, belonging to the technical field of tobacco processing.

Background technique

Flavor type is an important attribute of tobacco, and the selection and combination of different flavor types of tobacco raw materials have an important impact on the style characteristics of cigarette products. In the 1950s, tobacco science and technology workers divided the national flue-cured tobacco into three flavor types: strong, medium and clear, which laid the foundation for the development of my country's tobacco industry. In recent years, domestic flue-cured tobacco has been further subdivided into 8 flavor types (Acta China Tobacco, 2019, 25(4): 1-9.), which provides important guidance for cigarette product design in the context of consumer market segmentation.

During the design and maintenance of cigarette products, there are often structural contradictions between the demand for raw material formulations of different flavor tobaccos and the actual inventory. Therefore, it becomes an important task to adjust the flavor of tobacco appropriately to meet the production needs. Some researchers proposed to use tobacco extracts as the basis to achieve the goal of flavor regulation through flavoring. For example, the Chinese patent application document with the notification number CN111876256A discloses a preparation method and application of a sweet flavor type tobacco flavor. 15 parts, 15-25 parts of sorbitol, 10-30 parts of 70% ethanol. Both the tobacco flavor plate and the sweet flavor plate in this patent application document contain tobacco extracts such as refined Yunnan tobacco powder and cold extract of Yunnan tobacco powder. The Chinese patent document with the authorized notification number CN103060090B discloses a fragrance for tobacco with a light fragrance style, its preparation and use method, and cigarettes. ～8%, licorice liquid extract 4～10%, jujube absolute 1～5%, ketone tobacco flavor monomer 0.3～0.7%, propylene glycol 25～35%, ethanol 8～12% with mass fraction ≥80% %. The Chinese application patent document with the notification number CN113907407A discloses a style feature transfer method of tobacco extracts, specifically combining the aroma activity value, screening the aroma components that contribute greatly to the aroma by classification, and using the contribution of different aroma components to calculate additional Dosage, to achieve the directional transfer of tobacco extract style features. The above-mentioned tobacco flavor control technical solutions all include tobacco extracts, and tracing the source requires the consumption of a large amount of tobacco raw materials, especially high-quality tobacco raw materials. Under the circumstances that the current structure of cigarette products is constantly upgrading and the supply of high-quality tobacco raw materials such as Yunnan and Zimbabwe is in short supply, the application of such technical solutions in actual production is limited to a certain extent.

Contents of the invention

The object of the present invention is to provide a tobacco flavor regulator that does not contain tobacco extract, which can alleviate the structural contradiction between the demand for tobacco raw material formula and the actual inventory.

Another object of the present invention is to provide an application of a tobacco aroma regulating agent in regulating tobacco aroma.

In order to achieve the above object, the technical scheme adopted by the tobacco flavor regulator of the present invention is:

A tobacco flavor regulator, comprising a reaction product of a nitrogen-containing compound and a polyphenol compound and water; the nitrogen-containing compound is an amino acid and/or a tobacco alkaloid, and the polyphenol compound is a polyphenol compound contained in tobacco .

The tobacco flavor regulator of the present invention includes water and the reaction product of nitrogen-containing compounds and polyphenolic compounds, which can get rid of the dependence on tobacco extracts, especially high-quality tobacco extracts; by adjusting the proportion of each component in the formula, it can give tobacco There is a relatively large free space for flavor control, and even new flavors of tobacco can be created.

Preferably, the amino acid is selected from one or any combination of α-amino acid, β-aminoisobutyric acid, γ-aminobutyric acid, and the α-amino acid is selected from aspartic acid, asparagine, glutamine Acid, glutamine, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine, cysteine, methionine, leucine, isoleucine , tryptophan, lysine, histidine, arginine or any combination. Preferably, the α-amino acid is selected from aspartic acid, asparagine, glutamic acid, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine One or any combination of acid, methionine, isoleucine, tryptophan, histidine, arginine.

Preferably, the tobacco alkaloid is selected from the group consisting of nicotine, nornicotine, normethyldehydronicotine, diene nicotine, normethyldiene nicotine, pseudobasine, N-methylpseudo One or any combination of horsetailine, anatabine, N-methyldehydrobasine, and 2,3'-dipyridine.

Preferably, the polyphenolic compound is selected from one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeoquinic acid, rutin, scopoletin, and kaempferol glucoside.

Preferably, the reaction product is composed of the nitrogen-containing compound and the polyphenol compound in a molar ratio of (0.5-1):1 in an alkaline liquid phase environment with a pH of 8-10 at 15-60°C Obtained by mixing reaction for 0.33~48h. Preferably, the alkaline liquid phase environment is an alkaline aqueous phase environment. Preferably, the alkaline liquid phase environment consists of water and an alkaline pH regulator. In order to avoid the reaction of polyphenols with the alkaline pH regulator, the alkaline pH regulator does not use nitrogen-containing compounds, such as ammonia, diammonium hydrogen phosphate, etc. Preferably, the alkaline pH regulator is selected from NaOH, KOH, sodium carbonate , one or any combination of sodium bicarbonate. Preferably, the mixing is stirring or shaking.

In the present invention, the reaction process of nitrogen-containing compounds and polyphenolic compounds can be divided into two stages. The first stage is that polyphenols are oxidized to quinones in the presence of alkalinity and oxygen, and the second stage is that quinones react with nitrogen-containing compounds to form reaction product. Therefore, the reaction process of the nitrogen-containing compound and the polyphenol compound needs to be carried out under an oxygen-containing atmosphere.

After the nitrogen-containing compound and the polyphenol compound are mixed and reacted in an alkaline liquid phase environment, the product obtained by the mixed reaction can be obtained by removing water through purification, and then the product obtained by the mixed reaction is mixed with a certain amount of water to obtain a tobacco flavor regulator; It is also possible to adjust the solvent in the mixed reaction system to a set value to obtain the tobacco flavor regulator.

Preferably, the reaction product is prepared by a method comprising the following steps: mixing and reacting an aqueous solution having a pH of 8-10 and containing nitrogen-containing compounds and polyphenolic compounds. In order to ensure the smooth progress of the reaction, it is necessary to dissolve the nitrogen-containing compound and the polyphenol compound in water to form an aqueous solution. It only needs to dissolve completely under the condition of mixing reaction temperature and satisfy the condition of molar ratio (0.5～1):1.

It can be understood that the mixture containing water and the reaction product of nitrogen-containing compounds and polyphenolic compounds can be obtained by mixing the aqueous solution containing nitrogen-containing compounds and polyphenolic compounds. When the tobacco flavor regulator contains multiple nitrogen-containing compounds For the reaction product with polyphenolic compounds, the system after mixing and reacting each aqueous solution containing nitrogen-containing compounds and polyphenolic compounds can be mixed to obtain the corresponding tobacco flavor regulator.

In order to shorten the time of the mixing reaction, preferably, the temperature of the mixing reaction is 30-60° C., and the time is 0.33-24 h. In order to reduce the formation of by-products, preferably, the temperature of the mixing reaction is 15-30° C., and the time is 24-48 hours.

Preferably, the tobacco flavor regulator is composition A, composition B, composition C or composition D;

The composition A is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI, the mixed solution VII and the mixed solution VIII, and the mixed solution I is composed of The mixed solution I of amino acid and polyphenolic compound is prepared by mixing reaction, the mixed solution II is prepared by mixed solution II containing glycine and polyphenolic compound, and the mixed solution III is prepared by containing serine and polyphenolic compound The mixed solution III is prepared by the mixed reaction, the mixed solution IV is prepared by the mixed solution IV containing alanine and polyphenolic compounds, and the mixed solution V is prepared by the mixed solution containing glutamic acid and polyphenolic compounds Solution V is prepared by performing a mixed reaction, the mixed solution VI is prepared by a mixed solution VI containing tyrosine and a polyphenol compound, and the mixed solution VII is prepared by a mixed solution containing phenylalanine and a polyphenol compound VII is prepared by mixed reaction, and the mixed solution VIII is prepared by mixed solution VIII containing histidine and polyphenol compound; the molar fraction of aspartic acid in mixed solution I, glycine in mixed solution II The mole fraction of serine in the mixed solution III, the molar fraction of alanine in the mixed solution IV, the molar fraction of glutamic acid in the mixed solution V, the molar fraction of tyrosine in the mixed solution VI, The molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII are based on 100 parts, the molar fraction of aspartic acid in the mixed solution I, the molar fraction of glycine in the mixed solution II number, molar fraction of serine in mixed solution III, molar fraction of alanine in mixed solution IV, molar fraction of glutamic acid in mixed solution V, molar fraction of tyrosine in mixed solution VI, mixed solution VII The molar fraction of phenylalanine in the solution VIII and the molar fraction of histidine in the mixed solution VIII are respectively 5-30 parts, 5-50 parts, 0-50 parts, 0-50 parts, 5-30 parts, 5 ~30 copies, 0~30 copies and 0~20 copies;

The composition B is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI and the mixed solution VII, and the mixed solution I is composed of aspartic acid and poly The mixed solution I of the phenolic compound is prepared by the mixed reaction, the mixed solution II is prepared by the mixed solution II containing glycine and the polyphenol compound, and the mixed solution III is prepared by the mixed solution III containing the serine and the polyphenol compound It is prepared by performing a mixed reaction, the mixed solution IV is prepared by a mixed solution IV containing threonine and a polyphenol compound, and the mixed solution V is mixed by a mixed solution V containing valine and a polyphenol compound The reaction is prepared, the mixed solution VI is prepared by the mixed solution VI containing tyrosine and the polyphenol compound, and the mixed solution VII is prepared by the mixed solution VII containing the phenylalanine and the polyphenol compound. Prepared; with the molar fraction of aspartic acid in mixed solution I, the molar fraction of glycine in mixed solution II, the molar fraction of serine in mixed solution III, the molar fraction of threonine in mixed solution IV, mix The molar fraction of valine in solution V, the molar fraction of tyrosine in mixed solution VI and the molar fraction of phenylalanine in mixed solution VII are based on 100 parts, and the molar fraction of aspartic acid in mixed solution I Parts, molar fraction of glycine in mixed solution II, molar fraction of serine in mixed solution III, molar fraction of threonine in mixed solution IV, molar fraction of valine in mixed solution V, mixed solution VI The molar fraction of tyrosine in the solution VII and the molar fraction of phenylalanine in the mixed solution VII are respectively 20～80 parts, 0～10 parts, 0～20 parts, 0～10 parts, 5～30 parts, 5 ~30 copies and 0~10 copies;

The composition C is composed of mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII, mixed solution VIII, mixed solution IX, mixed solution X and mixed solution XI The mixed solution I is prepared by mixing the mixed solution I containing aspartic acid and polyphenolic compounds, and the mixed solution II is prepared by mixing the mixed solution II containing asparagine and polyphenolic compounds. Obtained, the mixed solution III is prepared by mixing the mixed solution III containing threonine and the polyphenolic compound, and the mixed solution IV is prepared by the mixed solution IV containing the serine and the polyphenolic compound. Mixed solution V is prepared by mixing reaction of mixed solution V containing alanine and polyphenolic compound, said mixed solution VI is prepared by mixed reaction of mixed solution VI containing methionine and polyphenolic compound, and said mixed solution VII is prepared by A mixed solution VII containing isoleucine and a polyphenol compound is prepared by a mixed reaction, the mixed solution VIII is prepared by a mixed solution VIII containing phenylalanine and a polyphenol compound, and the mixed solution IX is prepared by The mixed solution IX containing tryptophan and polyphenolic compound is prepared by mixing reaction, the mixed solution X is prepared by mixed reaction X containing histidine and polyphenolic compound, and the mixed solution XI is prepared by containing Mixed solution XI of amino acid and polyphenol compound is prepared by mixed reaction; the molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III The molar fraction, the molar fraction of serine in the mixed solution IV, the molar fraction of alanine in the mixed solution V, the molar fraction of methionine in the mixed solution VI, the molar fraction of isoleucine in the mixed solution VII, the mixed The molar fraction of phenylalanine in solution VIII, the molar fraction of tryptophan in mixed solution IX, the molar fraction of histidine in mixed solution X, and the molar fraction of arginine in mixed solution XI are 100 parts Calculate, the molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III, the molar fraction of serine in mixed solution IV, mix The molar fraction of alanine in solution V, the molar fraction of methionine in mixed solution VI, the molar fraction of isoleucine in mixed solution VII, the molar fraction of phenylalanine in mixed solution VIII, the molar fraction of mixed solution IX The molar fraction of tryptophan in the mixture, the molar fraction of histidine in the mixed solution X and the molar fraction of arginine in the mixed solution XI are respectively 5-30 parts, 0-30 parts, 0-15 parts, 0-30 parts, 0-30 parts, 1-15 parts, 0-15 parts, 0-15 parts, 0-30 parts, 10-60 parts and 0-15 parts;

The composition D is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V and the mixed solution VI, and the mixed solution I is made of a mixture containing nornicotine and a polyphenol compound The mixed solution I is prepared by performing a mixed reaction, the mixed solution II is prepared by a mixed solution II containing serine and a polyphenol compound, and the mixed solution III is prepared by a mixed solution III containing glutamic acid and a polyphenol compound Prepared by mixed reaction, the mixed solution IV is prepared by mixed reaction IV containing proline and polyphenolic compound, and the mixed solution V is mixed reacted by mixed solution V containing valine and polyphenolic compound Prepared, the mixed solution VI is prepared by mixing the mixed solution VI containing phenylalanine and polyphenolic compound; the molar fraction of demethylnicotine in the mixed solution I, the mole of serine in the mixed solution II Parts, the molar fraction of glutamic acid in mixed solution III, the molar fraction of proline in mixed solution IV, the molar fraction of valine in mixed solution V, and the molar fraction of phenylalanine in mixed solution VI In terms of 100 parts, the molar fraction of demethylnicotine in the mixed solution I, the molar fraction of serine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution III, and the molar fraction of proline in the mixed solution IV number, the molar fraction of valine in the mixed solution V and the molar fraction of phenylalanine in the mixed solution VI were respectively 30 to 90 parts, 0 to 20 parts, 0 to 20 parts, 0 to 20 parts, and 15 ～50 parts and 5～30 parts.

Preferably, the polyphenolic compound used when preparing composition A includes a first polyphenolic compound and a second polyphenolic compound, and the first polyphenolic compound is selected from chlorogenic acid, neochlorogenic acid, 4-O-coffee quinine One or any combination of acids, the second polyphenol compound is rutin and/or kaempferol glucoside. Preferably, the polyphenolic compound used when preparing composition B includes a first polyphenolic compound and a second polyphenolic compound, and the first polyphenolic compound is selected from chlorogenic acid, neochlorogenic acid, 4-O-coffee quinine One or any combination of acids, the second polyphenol compound is rutin and/or kaempferol glucoside. Preferably, the polyphenolic compound used when preparing composition C comprises a first polyphenolic compound and a second polyphenolic compound, the first polyphenolic compound is scopolamine, and the second polyphenolic compound is rutin and/or Kaempferol Glucoside. Preferably, when preparing composition D, the polyphenol compound in mixed solution I is selected from one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeinic acid; mixed solution II, mixed solution III , the polyphenol compounds in the mixed solution IV, the mixed solution V, and the mixed solution VI are each independently selected from rutin and/or kaempferol glucoside. Composition A is a sweet and sweet aroma regulator, which can increase the sweet and green aroma of tobacco. Composition B is a fragrance regulator, which can increase the fragrance of tobacco. Composition C is a strong-flavor regulator, which can increase the roasted aroma, burnt-sweet aroma, and resin aroma of tobacco. Composition D is a glutinous rice aroma regulator, which can increase the glutinous rice aroma of tobacco.

The technical scheme adopted in the application of the tobacco flavor regulating agent of the present invention in regulating and controlling the tobacco flavor is:

The application of the above-mentioned tobacco flavor regulating agent in regulating tobacco flavor comprises the following steps: mixing the tobacco flavor regulating agent and tobacco material.

Applying the tobacco aroma regulating agent of the present invention to regulating tobacco aroma can get rid of the dependence on tobacco extracts, especially high-quality tobacco extracts; by adjusting the proportion of each component in the formula, it can give tobacco aroma a greater degree of control. Free space, and even create new flavors of tobacco. And the application of the tobacco flavor regulating agent of the present invention in the regulation and control of tobacco flavor has the advantage of simple operation, can be seamlessly connected in the process of adding flavoring and flavoring, and is easy to be popularized and applied in cigarette industrial production.

It can be understood that after mixing the tobacco flavor regulator and the tobacco material, the moisture content in the mixed tobacco can be adjusted as required.

Preferably, the tobacco material is selected from one or any combination of tobacco, sheet tobacco, shredded tobacco, short stems, cut stems, cut stems, and reconstituted tobacco leaves.

Preferably, for every 1 g of tobacco material, the mass of the tobacco flavor regulator used is m, and the molar amount of the nitrogen-containing compound used to prepare the tobacco flavor regulator with a mass of m is 10×10 ^-9 to 150×10 ^-9 mol.

detailed description

The technical solutions of the present invention will be further described below in conjunction with specific embodiments.

Aspartic acid, asparagine, glutamic acid, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine used in the embodiments of the present invention and experimental examples Acid, methionine, isoleucine, tryptophan, histidine, and arginine are all α-amino acids.

One, the specific embodiment of the tobacco flavor regulating agent of the present invention is as follows:

Example 1

The tobacco flavor regulating agent of the present embodiment is composition A (clean and sweet flavor regulating agent), consisting of mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII Mixed with mixed solution VIII;

Among them, the mixed solution I was prepared by mixing the mixed solution I with pH=10 and containing 5 mmol/L aspartic acid and 5 mmol/L rutin at 45° C. for 5 h, and the mixed solution II was made with pH=10 and contained 5 mmol/L The mixed solution II of L glycine and 10mmol/L neochlorogenic acid was mixed at 15°C for 48 hours, and the mixed solution III was prepared from the mixed solution III of pH=10 containing 5mmol/L serine and 10mmol/L chlorogenic acid Mixed at 15°C for 48h, the mixed solution IV was prepared by mixing the mixed solution IV with pH = 10 and containing 5mmol/L alanine and 5mmol/L rutin at 45°C for 5h, the mixed solution V was obtained by pH =10 and containing 5mmol/L of glutamic acid and 5mmol/L of rutin mixed solution V mixed at 45 ℃ for 5h to prepare, mixed solution VI from pH=10 and containing 5mmol/L of tyrosine and 10mmol/L The mixed solution VI of L of chlorogenic acid was mixed at 45°C for 5h, and the mixed solution VII was prepared from the mixed solution VII of pH=10 and containing 5mmol/L phenylalanine and 5mmol/L kaempferol glucoside at 45 It was prepared by mixing at ℃ for 5 hours, and the mixed solution VIII was prepared by mixing the mixed solution VIII with pH=10 and containing 5 mmol/L histidine and 5 mmol/L rutin at 45 °C for 5 hours.

The molar fraction of aspartic acid in mixed solution I, the molar fraction of glycine in mixed solution II, the molar fraction of serine in mixed solution III, the molar fraction of alanine in mixed solution IV, the mol fraction in mixed solution V The molar fraction of amino acid, the molar fraction of tyrosine in the mixed solution VI, the molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII are based on 100 parts, and the mixed solution The molar fraction of aspartic acid in I, the molar fraction of glycine in mixed solution II, the molar fraction of serine in mixed solution III, the molar fraction of alanine in mixed solution IV, the molar fraction of glutamic acid in mixed solution V The molar fraction, the molar fraction of tyrosine in the mixed solution VI, the molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII are respectively 10 parts, 30 parts, 10 parts servings, 10 servings, 6 servings, 14 servings, 15 servings, and 5 servings.

In this example, the type and concentration of nitrogen-containing compounds, the type and concentration of polyphenolic compounds, the pH of the mixed solution, and the temperature and The time is shown in Table 1.

The type and concentration of nitrogen-containing compounds, the type and concentration of polyphenol compounds, the pH of the mixed solution, and the temperature and time of the mixed reaction when Table 1 prepares mixed solution I～mixed solution VIII

Example 2

The tobacco flavor regulator of the present embodiment is composition B (light fragrance regulator), which is made by mixing mixed solution I, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI and mixed solution VII;

Among them, the mixed solution I is prepared by mixing the mixed solution I with pH=8 and containing 5mmol/L aspartic acid and 5mmol/L chlorogenic acid at 60°C for 0.33h, and the mixed solution III is made with pH=8 and contains The mixed solution IIII of 5mmol/L serine and 10mmol/L 4-O-caffeinic acid was mixed at 30°C for 24h to prepare, and the mixed solution IV was pH=8 and contained 5mmol/L threonine and 5mmol/L The mixed solution IV of L rutin was mixed at 60°C for 0.33h, and the mixed solution V was prepared from the mixed solution V of pH=8 and containing 5mmol/L valine and 8mmol/L neochlorogenic acid at 30°C Mixed for 24 hours, the mixed solution VI was prepared by mixing the mixed solution VI with pH=8 and containing 5mmol/L tyrosine and 5mmol/L chlorogenic acid at 60°C for 0.33h, and the mixed solution VII was prepared with pH=8 And mixed solution VII containing 5 mmol/L phenylalanine and 5 mmol/L rutin was mixed at 60° C. for 0.33 h to prepare.

With the molar fraction of aspartic acid in mixed solution I, the molar fraction of serine in mixed solution III, the molar fraction of threonine in mixed solution IV, the molar fraction of valine in mixed solution V, the mixed solution The molar fraction of tyrosine in VI and the molar fraction of phenylalanine in mixed solution VII are 100 parts, the molar fraction of aspartic acid in mixed solution I, the molar fraction of serine in mixed solution III, The molar fraction of threonine in the mixed solution IV, the molar fraction of valine in the mixed solution V, the molar fraction of tyrosine in the mixed solution VI and the molar fraction of phenylalanine in the mixed solution VII are respectively in order For 70 parts, 2 parts, 3 parts, 10 parts, 10 parts and 5 parts.

In this embodiment, the type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution, and the temperature and time of the mixed reaction are shown in Table 2 when preparing the mixed solution.

The type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution and the temperature and time of the mixed reaction when Table 2 prepares the mixed solution

Example 3

The tobacco flavor regulating agent of the present embodiment is composition C (strong flavor regulating agent), which is mixed by mixed liquid I, mixed liquid II, mixed liquid III, mixed liquid IV, mixed liquid VI, mixed liquid X and mixed liquid XI production;

Among them, the mixed solution I was prepared by mixing the mixed solution I of pH=9 and containing 5mmol/L aspartic acid and 5mmol/L scopolamine at 48°C for 4h, and the mixed solution II was made by mixing pH=9 and containing 5mmol/L The mixed solution II of L asparagine and 5mmol/L rutin was mixed at 48°C for 4h, and the mixed solution III was prepared by mixing pH=9 and containing 10mmol/L threonine and 10mmol/L scopolamine Solution III was mixed at 48°C for 4 hours. Mixed solution IV was prepared by mixing solution IV with pH=9 and containing 5mmol/L serine and 10mmol/L rutin at 48°C for 4h. Mixed solution VI was prepared by pH =9 and containing 5mmol/L methionine and 5mmol/L rutin mixed solution VI was mixed at 48°C for 4h to prepare, the mixed solution X was pH=9 and contained 5mmol/L histidine and 5mmol/L The mixed solution X of scopolamine was prepared by mixing at 48°C for 4h, and the mixed solution XI was prepared by mixing the mixed solution XI of pH=9 and containing 8mmol/L arginine and 8mmol/L scopolamine at 48°C for 4h .

The molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III, the molar fraction of serine in mixed solution IV, the mixed solution The molar fraction of methionine in VI, the molar fraction of histidine in mixed solution X and the molar fraction of arginine in mixed solution XI are 100 parts, the molar fraction of aspartic acid in mixed solution I, mixed The molar fraction of asparagine in solution II, the molar fraction of threonine in mixed solution III, the molar fraction of serine in mixed solution IV, the molar fraction of methionine in mixed solution VI, the molar fraction of histidine in mixed solution X The molar fractions of and the molar fractions of arginine in the mixed solution XI are respectively 25 parts, 10 parts, 12 parts, 15 parts, 5 parts, 30 parts and 3 parts.

In this embodiment, the type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution, and the temperature and time of the mixed reaction are shown in Table 3 when preparing the mixed solution.

The type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution and the temperature and time of the mixed reaction when Table 3 prepared the mixed solution

Example 4

The tobacco flavor regulating agent of this embodiment is composition D (glutinous rice flavor regulating agent), which is made by mixing mixed liquid I, mixed liquid II, mixed liquid III, mixed liquid V and mixed liquid VI;

Among them, the mixed solution I is prepared by mixing the mixed solution I with pH=9.5 and containing 20mmol/L nornicotine and 20mmol/L chlorogenic acid at 30°C for 24h, and the mixed solution II is made with pH=9.5 and contains The mixed solution II of 5mmol/L serine and 5mmol/L rutin was mixed at 45°C for 5h, and the mixed solution III contained 5mmol/L glutamic acid and 5mmol/L kaempferol glucoside at pH=9.5 The mixed solution III was mixed at 45°C for 5h, and the mixed solution V was prepared by mixing the mixed solution V with pH=9.5 and containing 5mmol/L valine and 5mmol/L rutin at 45°C for 5h. Solution VI was prepared by mixing solution VI with pH=9.5 and containing 5mmol/L phenylalanine and 5mmol/L rutin at 45°C for 5h.

The molar fraction of demethylnicotine in the mixed solution I, the molar fraction of serine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution III, the molar fraction of valine in the mixed solution V, the mixed solution The molar fraction of phenylalanine in VI is 100 parts, the molar fraction of nornicotine in the mixed solution I, the molar fraction of serine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution III, The molar fractions of valine in the mixed solution V and the molar fractions of phenylalanine in the mixed solution VI are respectively 60 parts, 5 parts, 5 parts, 23 parts and 7 parts respectively.

In this embodiment, the type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution, and the temperature and time of the mixed reaction are shown in Table 4 when preparing the mixed solution.

The type and concentration of nitrogen-containing compounds in the corresponding mixed solution, the type and concentration of polyphenolic compounds, the pH of the mixed solution and the temperature and time of the mixed reaction when Table 4 prepared the mixed solution

Two, the specific embodiment of the application of the tobacco flavor regulating agent of the present invention in regulating and controlling the tobacco flavor is as follows:

Example 5

In this embodiment, the tobacco aroma regulator of Example 1 is used to regulate the tobacco aroma, which specifically includes the following steps: combining the tobacco aroma regulator of Example 1 with sheet cigarettes (the harvest time is 2018 and the place of production is Zunyi, Guizhou) Grade C3F tobacco leaves) mixed to obtain treated tobacco. The quality of the tobacco-flavor regulating agent of the embodiment 1 that every 1g sheet cigarette corresponds to adopting is m, and the molar weight of aspartic acid in the mixed solution I that the tobacco-flavor regulating agent of the embodiment 1 of the preparation quality m is used, mixing The molar amount of glycine in solution II, the molar amount of serine in mixed solution III, the molar amount of alanine in mixed solution IV, the molar amount of glutamic acid in mixed solution V, the molar amount of tyrosine in mixed solution VI, the mixed The sum of the molar amount of phenylalanine in solution VII and the molar amount of histidine in mixed solution VIII is 60×10 ^-9 mol. In order to evaluate the control effect, the tobacco treated in this embodiment was shredded, and then the moisture content of the shredded tobacco was adjusted to 12% to obtain a test sample Y1.

Example 6

In this embodiment, the tobacco aroma regulator of Example 2 is used to regulate the tobacco aroma, which specifically includes the following steps: combining the tobacco aroma regulator of Example 2 with sheet tobacco (the harvest time is 2019, and the place of production is Nanping, Fujian). Grade C3F tobacco leaves) mixed to obtain treated tobacco. The quality of the tobacco-flavor regulating agent of embodiment 2 corresponding to every 1g sheet cigarette is m, and the molar weight, mixing The molar amount of serine in solution III, the molar amount of threonine in mixed solution IV, the molar amount of valine in mixed solution V, the molar amount of tyrosine in mixed solution VI and the molar amount of phenylalanine in mixed solution VII The sum of moles is 10×10 ^{- 9} mol. In order to evaluate the control effect, the tobacco treated in this embodiment was shredded, and then the moisture content of the shredded tobacco was adjusted to 12% to obtain a test sample Y2.

Example 7

In this embodiment, the tobacco flavor-regulating agent of Example 3 is used to regulate the tobacco flavor, which specifically includes the following steps: mixing the tobacco flavor-regulating agent of Example 3 with a tobacco composition (cut tobacco mixture made from tobacco leaves), Get processed tobacco. Every 1g tobacco composition corresponds to the quality of the tobacco flavor regulator of Example 3 adopted as m, and the molar weight of aspartic acid in the mixed solution I used for the tobacco flavor regulator of Example 3 of the preparation quality m, The molar amount of asparagine in mixed solution II, the molar amount of threonine in mixed solution III, the molar amount of serine in mixed solution IV, the molar amount of methionine in mixed solution VI, the molar amount of histidine in mixed solution X The sum of the moles of arginine and the mixed solution XI is 150×10 ^-9 mol. In order to evaluate the control effect, the moisture content in the tobacco treated in this embodiment was adjusted to 12%, and the test sample Y3 was obtained.

Example 8

In this embodiment, the tobacco aroma regulator of Example 4 is used to regulate the tobacco aroma, which specifically includes the following steps: combining the tobacco aroma regulator of Example 4 with shredded tobacco (the grade of which the place of origin is Yunnan in 2018 when the harvest time is 2018) Made from tobacco leaves of C3F) and mixed to obtain treated tobacco. The quality of the tobacco-flavor regulating agent of embodiment 4 corresponding to every 1g of shredded tobacco is m, and the molar weight, mixing The sum of the molar amounts of serine in solution II, glutamic acid in mixed solution III, valine in mixed solution V, and phenylalanine in mixed solution VI is 100×10 ^-9 mol. In order to evaluate the control effect, the moisture content in the tobacco treated in this example was adjusted to 12%, and the test sample Y4 was obtained.

Experimental example 1

In order to evaluate the regulatory effect of the tobacco flavor regulator of Examples 1-4, the flavor types of the samples obtained in Examples 5-8 were tested respectively. The test and evaluation method of flavor type is carried out according to the method specified in the standard "YC/T 530-2015 Flue-cured Tobacco Leaf Quality Style Characteristic Sensory Evaluation Method", and the results are as follows:

①The sensory evaluation shows that the sliced tobacco made from the grade C3F tobacco leaves harvested in Zunyi, Guizhou in 2018 is a typical middle-flavor type, and the tobacco flavor regulator (clean and sweet flavor regulator) of Example 1 is added Afterwards, the middle flavor characteristics of the tobacco are weakened, and the sweet and green flavors are increased, and the whole has obvious sweet and clear characteristics of Yunnan tobacco.

②The sensory evaluation shows that the fragrance characteristics of the sliced tobacco made from the grade C3F tobacco leaves harvested in Nanping, Fujian Province in 2019 are not prominent, and the tobacco flavor regulator (sweet and sweet flavor regulator) of Example 2 is added Finally, the fragrance rhyme increases, and the high-quality fragrance characteristics of Fujian are highlighted.

③The sensory evaluation shows that the tobacco composition used in Example 7 presents a variety of aroma complex aroma types. After adding the tobacco aroma regulator (luzhou aroma regulator) of Example 3, the roasted aroma, burnt sweet aroma , Resin aroma increased, with an elegant aroma similar to Zimbabwe flue-cured tobacco.

④The sensory evaluation shows that the shredded tobacco made from the grade C3F tobacco leaves harvested in Yunnan in 2018 is sweet and sweet. After adding the tobacco flavor regulator (glutinous rice flavor regulator) of Example 4, glutinous rice The fragrance increases, with the characteristic of cinnabar smoke with prominent glutinous rice fragrance.

In addition, by adjusting the amount of the tobacco flavor regulator used in Examples 5-8 in the tobacco material to study the impact of the amount of the tobacco flavor regulator in Examples 1-4 on tobacco flavor regulation, the results show that, For a specific tobacco material, every 1g of tobacco material corresponds to the mass of the tobacco flavor regulator used as m, and the molar amount of the nitrogen-containing compound used to prepare the tobacco flavor regulator with a mass of m is 10×10 ^-9 to 150× When the concentration is between 10 ^-9 mol, the adjustment result of the aroma type of the treated tobacco material is the same as the above experimental result.

Experimental example 2

In order to evaluate the preparation of Composition A (sweet-flavored regulator), composition B (fresh-flavored regulator), composition C (strong-flavored regulator) and composition D (glutinous rice-flavored regulator), each The influence of the formula composition of the mixed liquid on the effect of regulating tobacco flavor, by changing the formula composition of each mixed liquid to prepare composition A (sweet and sweet flavor regulator), composition B (flavor regulator), composition C (lush-flavor type regulator) and composition D (glutinous rice fragrance-type regulator), then respectively according to the method for embodiment 5-8 composition A (clear and sweet fragrance type regulator), composition B ( light-flavor regulator), composition C (robust-flavor regulator) and composition D (glutinous rice-flavor regulator) were applied to corresponding tobacco materials, and then evaluated according to the method in Experimental Example 1 for the aroma of the tobacco obtained. type. The result is as follows:

1. For composition A (clear and sweet flavor regulator), at first control the components of each mixed solution to be constant, that is, to control the composition of the mixed solution used to prepare each mixed solution and the temperature and time of the mixing reaction to be fixed. Sweet flavor regulator) is made by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI, the mixed solution VII and the mixed solution VIII; the mixed solution I, the mixed solution II, Mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII and mixed solution VIII are the same mixed solutions used in Example 1.

The molar fraction of aspartic acid in the mixed solution I used for the preparation of composition A (clear and sweet fragrance regulator), the molar fraction of glycine in the mixed solution II, the molar fraction of serine in the mixed solution III, the mixed solution The molar fraction of alanine in IV, the molar fraction of glutamic acid in mixed solution V, the molar fraction of tyrosine in mixed solution VI, the molar fraction of phenylalanine in mixed solution VII and the molar fraction of mixed solution VIII The molar fraction of histidine is calculated as 100 parts. It is found by the missing method that the molar fraction of aspartic acid in mixed solution I, the molar fraction of glycine in mixed solution II, and the molar fraction of glutamic acid in mixed solution V 1. When the molar fraction of tyrosine in the mixed solution VI is not less than 5 parts, the tobacco flavor regulator will have a supportive contribution to the sweet flavor type; and the molar fraction of serine in the mixed solution III, the mixed solution IV The molar fraction of alanine, the molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII can be 0, that is, the mixed solution can not be added when preparing the tobacco flavor regulator III, Mixed solution IV, Mixed solution VII and Mixed solution VIII, these mixed solutions have a gain effect on the sweet fragrance type; when the molar fraction of aspartic acid in mixed solution I is greater than 30 parts, the fragrance is too heavy; in mixed solution II When the molar fraction of glycine, the molar fraction of serine in mixed solution III, and the molar fraction of alanine in mixed solution IV are greater than 50 parts, the sweet fragrance is too heavy; the molar fraction of glutamic acid in mixed solution V is greater than 30 parts When the molar fraction of tyrosine in the mixed solution VI and the molar fraction of phenylalanine in the mixed solution VII were greater than 30 parts, the sweet fragrance of honey and the fragrance of flowers were too heavy; the molar fraction of histidine in the mixed solution VIII When the number of parts is greater than 20, the roasted aroma is too strong.

By changing the pH of the mixed solution used when preparing composition A, the temperature and time of the mixed reaction to investigate the pH of the mixed solution when preparing each mixed solution, the influence of the temperature and time of the mixed reaction on the experimental results. The results show that when the pH of the mixed solution used in the preparation of composition A is replaced by 8 or 9, a conclusion consistent with the above-mentioned experimental results is obtained; When the reaction time is between 0.33 and 48 hours, the conclusion is consistent with the above experimental results.

2. For composition B (fragrance type regulating agent), at first control the components of each mixed solution to be constant, that is, to control the composition of the mixed solution used for preparing each mixed solution and the temperature and time of the mixing reaction to fix, composition B (fragrance type regulating agent) agent) is made by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI and mixed solution VII, mixed solution I, mixed solution III, mixed solution IV, mixed solution V, Mixed solution VI and mixed solution VII are the same as the mixed solution used in Example 2, and mixed solution II is mixed at 30°C for 24 hours from mixed solution II with pH = 8 and containing 5 mmol/L glycine and 8 mmol/L neochlorogenic acid be made of.

The molar fraction of aspartic acid in the mixed solution I used to prepare the composition B (fragrance type regulator), the molar fraction of glycine in the mixed solution II, the molar fraction of serine in the mixed solution III, and the molar fraction of the mixed solution IV The molar fraction of threonine, the molar fraction of valine in the mixed solution V, the molar fraction of tyrosine in the mixed solution VI and the molar fraction of phenylalanine in the mixed solution VII are 100 parts, passed The missing method found that when the molar fraction of aspartic acid in mixed solution I was not less than 20 parts, the molar fraction of valine in mixed solution V was not less than 5 parts, and the molar fraction of tyrosine in mixed solution VI When the number is not less than 5 parts, mixed solution I, mixed solution V and mixed solution VI have a supporting contribution to the fragrance type; mixed solution III, mixed solution IV and mixed solution VII have a beneficial effect on the fragrance type, therefore, mixed solution III The molar fraction of serine, the molar fraction of threonine in the mixed solution IV and the molar fraction of phenylalanine in the mixed solution VII can be 0; the molar fraction of aspartic acid in the mixed solution I is greater than 80 parts When the fragrance is too single; the molar fraction of glycine in the mixed solution II is greater than 10 parts, the molar fraction of serine in the mixed solution III is greater than 20 parts, and when the molar fraction of threonine in the mixed solution IV is greater than 10 parts, sweet fragrance Overweight; when the molar fraction of valine in the mixed solution V is greater than 30 parts, the herbal fragrance is too heavy; the molar fraction of tyrosine in the mixed solution VI is greater than 30 parts, and the molar fraction of phenylalanine in the mixed solution VII When the number is greater than 10 parts, the honey is sweet and the floral fragrance is too heavy.

By changing the pH of the mixed solution used when preparing composition B, the temperature and time of the mixed reaction to investigate the pH of the mixed solution when preparing each mixed solution, the influence of the temperature and time of the mixed reaction on the experimental results. The results show that when the pH of the mixed solution used in the preparation of composition B is replaced by 9 or 10, a conclusion consistent with the above-mentioned experimental results is obtained; When the reaction time is between 0.33 and 48 hours, the conclusion is consistent with the above experimental results.

3. For composition C (robust fragrance regulator), at first control the composition of each mixed solution to be constant, that is, to control the composition of the mixed solution used to prepare each mixed solution and the temperature and time of the mixing reaction to be fixed, composition C (robust fragrance) Type regulating agent) is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI, the mixed solution VII, the mixed solution VIII, the mixed solution IX, the mixed solution X and the mixed solution XI The mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution VI, mixed solution X and mixed solution XI are the same as the mixed solution used in Example 3, and the mixed solution V consists of pH=9 and contains 5mmol The mixed solution V of alanine/L and 5mmol/L rutin was mixed at 48°C for 4h, and the mixed solution VII was pH=9 and contained 5mmol/L isoleucine and 5mmol/L scopoletin The mixed solution VII was prepared by mixing at 48°C for 4h, and the mixed solution VIII was prepared by mixing the mixed solution VIII with pH=9 and containing 5mmol/L phenylalanine and 5mmol/L scopoletin at 48°C for 4h, The mixed solution IX was prepared by mixing the mixed solution IX with pH=9 and containing 5 mmol/L tryptophan and 5 mmol/L scopoletin at 48° C. for 4 h.

The molar fraction of aspartic acid in the mixed solution I used for the preparation of composition C (a strong fragrance regulator), the molar fraction of asparagine in the mixed solution II, and the molar fraction of threonine in the mixed solution III , the molar fraction of serine in mixed solution IV, the molar fraction of alanine in mixed solution V, the molar fraction of methionine in mixed solution VI, the molar fraction of isoleucine in mixed solution VII, and the molar fraction of mixed solution VIII The molar fraction of phenylalanine, the molar fraction of tryptophan in the mixed solution IX, the molar fraction of histidine in the mixed solution X and the molar fraction of arginine in the mixed solution XI are 100 parts, passed The missing method finds that when the molar fraction of aspartic acid in mixed solution I is not less than 5 parts, the molar fraction of methionine in mixed solution VI is not less than 1 part, and the molar fraction of histidine in mixed solution X is not less than When it is less than 10 parts, mixed solution I, mixed solution VI and mixed solution X have a supportive contribution to the aroma type; the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III, The molar fraction of serine in mixed solution IV, the molar fraction of alanine in mixed solution V, the molar fraction of isoleucine in mixed solution VII, the molar fraction of phenylalanine in mixed solution VIII, the mixed solution The molar fraction of tryptophan in IX, the molar fraction of arginine in the mixed solution XI can be 0, namely mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VII, mixed solution VIII, Mixed solution IX and mixed solution XI have a gaining effect on Luzhou-flavor flavor; the molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, and the molar fraction of serine in mixed solution IV , the molar fraction of alanine in the mixed solution V, the molar fraction of tryptophan in the mixed solution IX is greater than 30%, the molar fraction of threonine in the mixed solution III, the molar fraction of methionine in the mixed solution VI, The molar fraction of isoleucine in mixed solution VII, the molar fraction of phenylalanine in mixed solution VIII, the molar fraction of arginine in mixed solution XI is greater than 15%, and the molar fraction of histidine in mixed solution X If the number of parts is greater than 60%, it will lead to poor harmony or richness of the Luzhou-flavor type.

By changing the pH of the mixed solution used when preparing composition C, the temperature and time of the mixed reaction to investigate the pH of the mixed solution when preparing each mixed solution, the influence of the temperature and time of the mixed reaction on the experimental results. The results show that when the pH of the mixed solution used in the preparation of composition C is replaced by 8 or 10, a conclusion consistent with the above-mentioned experimental results is obtained; When the reaction time is between 0.33 and 48 hours, the conclusion is consistent with the above experimental results.

4. For composition D (glutinous rice flavor regulator), at first control the composition of each mixed solution to be constant, promptly control the composition of the used mixed solution of each mixed solution and the temperature and the time of mixing reaction fixed, composition D (glutinous rice fragrance type regulator) is made by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V and mixed solution VI, mixed solution I, mixed solution II, mixed solution III, mixed solution V and mixed solution VI is the same as the mixed solution used in Example 4. The mixed solution IV is prepared by mixing the mixed solution VI with pH = 9.5 and containing 5 mmol/L proline and 5 mmol/L rutin at 45° C. for 5 h.

The molar fraction of nornicotine in the mixed solution I used to prepare the composition D (glutinous rice flavor regulator), the molar fraction of serine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution III, mixed The molar fraction of proline in the solution IV, the molar fraction of valine in the mixed solution V, and the molar fraction of phenylalanine in the mixed solution VI are 100 parts, and it is found by the missing method that the mixed solution I removes When the molar fraction of methylnicotine is not less than 30%, when the molar fraction of valine in the mixed solution V is not lower than 15%, when the molar fraction of phenylalanine in the mixed solution VI is not lower than 5% , Mixed solution I, mixed solution V, mixed solution VI have supportive contribution to the glutinous rice fragrance type of composition D (glutinous rice fragrance regulator); The mol fraction of serine in the mixed solution II, the mole of glutamic acid in the mixed solution III The number of parts, the molar fraction of proline in the mixed solution IV can be 0, that is, the mixed solution II, the mixed solution III, and the mixed solution IV have a gain effect on the glutinous rice flavor type; the molar fraction of nornicotine in the mixed solution I The number is greater than 90%, the molar fraction of valine in the mixed solution V is greater than 50%, the molar fraction of phenylalanine in the mixed solution VI is greater than 30%, the molar fraction of serine in the mixed solution II is greater than 20%, mixed When the molar fraction of glutamic acid in solution III is greater than 20%, and the molar fraction of proline in mixed solution IV is greater than 20%, the glutinous rice fragrance type will not be prominent enough.

By changing the pH of the mixed solution used when preparing composition D, the temperature and time of the mixed reaction, the type of polyphenolic compound and the concentration and molar ratio of nitrogen-containing compound and polyphenolic compound (to ensure that polyphenolic compound and nitrogen-containing compound in the mixed solution Compounds can be dissolved) to investigate the pH of the mixed solution when preparing each mixed solution, the temperature and time of the mixed reaction, the type of polyphenolic compound, the concentration of nitrogen-containing compound and polyphenolic compound, and the molar ratio on the experimental results. The results show that when the pH of the mixed solution used in the preparation of composition D is replaced by 8 or 10, a conclusion consistent with the above-mentioned experimental results is obtained; When the reaction time is between 0.33-24h, the temperature of the mixed reaction from the mixed solution II to the mixed solution VI is between 15-60°C and the mixed reaction time is between 0.33-48h, a conclusion consistent with the above-mentioned experimental results is obtained; When the polyphenol compound in solution I is at least one of chlorogenic acid, neochlorogenic acid, and 4-O-caffeinic acid, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI When the polyphenolic compound in is at least one in rutin, kaempferol glucoside, obtain the conclusion that is basically consistent with above-mentioned experimental result; When the molar ratio of nitrogen-containing compounds to polyphenolic compounds in the solution is (0.5-1):1, the conclusion is consistent with the above experimental results.

Claims (11)

1. A tobacco flavor regulator, characterized in that it comprises a reaction product of a nitrogen-containing compound and a polyphenol compound and water; the nitrogen-containing compound is an amino acid and/or a tobacco alkaloid, and the polyphenol compound is a tobacco alkaloid Contains polyphenolic compounds. 2. The tobacco flavor regulator according to claim 1, wherein the amino acid is selected from one or any combination of α-amino acid, β-aminoisobutyric acid, and γ-aminobutyric acid, and the α-amino acids selected from aspartic acid, asparagine, glutamic acid, glutamine, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine , cysteine, methionine, leucine, isoleucine, tryptophan, lysine, histidine, arginine or any combination. 3. The tobacco flavor regulating agent as claimed in claim 1, wherein the tobacco alkaloid is selected from the group consisting of nicotine, nornicotine, demethyldehydronicotine, diene nicotine, normethyl One or any combination of nicotine, N-methylbasine, anatabine, N-methyldehydrobasine, 2,3'-dipyridine. 4. The tobacco flavor regulator as claimed in claim 1, wherein the polyphenolic compound is selected from the group consisting of chlorogenic acid, neochlorogenic acid, 4-O-caffeinic acid, rutin, hyospolamine, kaempferia One or any combination of phenolic glucosides. 5. The tobacco flavor regulator according to any one of claims 1-4, wherein the reaction product is the nitrogen-containing compound and the The polyphenol compound is obtained by mixing and reacting at 15-60° C. for 0.33-48 hours in an alkaline liquid phase environment with a pH of 8-10. 6. The tobacco flavor regulator according to claim 5, characterized in that, the reaction product is prepared by a method comprising the steps of: subjecting an aqueous solution having a pH of 8 to 10 and containing nitrogen-containing compounds and polyphenolic compounds Mixed reactions. 7. The tobacco flavor regulating agent according to claim 5, characterized in that, the tobacco flavor regulating agent is composition A, composition B, composition C or composition D; The composition A is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI, the mixed solution VII and the mixed solution VIII, and the mixed solution I is composed of The mixed solution I of amino acid and polyphenolic compound is prepared by mixing reaction, the mixed solution II is prepared by mixed solution II containing glycine and polyphenolic compound, and the mixed solution III is prepared by containing serine and polyphenolic compound The mixed solution III is prepared by the mixed reaction, the mixed solution IV is prepared by the mixed solution IV containing alanine and polyphenolic compounds, and the mixed solution V is prepared by the mixed solution containing glutamic acid and polyphenolic compounds Solution V is prepared by performing a mixed reaction, the mixed solution VI is prepared by a mixed solution VI containing tyrosine and a polyphenol compound, and the mixed solution VII is prepared by a mixed solution containing phenylalanine and a polyphenol compound VII is prepared by mixed reaction, and the mixed solution VIII is prepared by mixed solution VIII containing histidine and polyphenol compound; the molar fraction of aspartic acid in mixed solution I, glycine in mixed solution II The mole fraction of serine in the mixed solution III, the molar fraction of alanine in the mixed solution IV, the molar fraction of glutamic acid in the mixed solution V, the molar fraction of tyrosine in the mixed solution VI, The molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII are based on 100 parts, the molar fraction of aspartic acid in the mixed solution I, the molar fraction of glycine in the mixed solution II number, molar fraction of serine in mixed solution III, molar fraction of alanine in mixed solution IV, molar fraction of glutamic acid in mixed solution V, molar fraction of tyrosine in mixed solution VI, mixed solution VII The molar fraction of phenylalanine in the solution VIII and the molar fraction of histidine in the mixed solution VIII are respectively 5-30 parts, 5-50 parts, 0-50 parts, 0-50 parts, 5-30 parts, 5 ~30 copies, 0~30 copies and 0~20 copies; The composition B is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VI and the mixed solution VII, and the mixed solution I is composed of aspartic acid and poly The mixed solution I of the phenolic compound is prepared by mixing reaction, the mixed solution II is prepared by the mixed solution II containing glycine and polyphenol compound, and the mixed solution III is prepared by the mixed solution III containing serine and polyphenol compound It is prepared by performing a mixed reaction, the mixed solution IV is prepared by a mixed solution IV containing threonine and a polyphenol compound, and the mixed solution V is mixed by a mixed solution V containing valine and a polyphenol compound The reaction is prepared, the mixed solution VI is prepared by the mixed solution VI containing tyrosine and the polyphenol compound, and the mixed solution VII is prepared by the mixed solution VII containing the phenylalanine and the polyphenol compound. Prepared; with the molar fraction of aspartic acid in mixed solution I, the molar fraction of glycine in mixed solution II, the molar fraction of serine in mixed solution III, the molar fraction of threonine in mixed solution IV, mixing The molar fraction of valine in solution V, the molar fraction of tyrosine in mixed solution VI and the molar fraction of phenylalanine in mixed solution VII are based on 100 parts, and the molar fraction of aspartic acid in mixed solution I Parts, molar fraction of glycine in mixed solution II, molar fraction of serine in mixed solution III, molar fraction of threonine in mixed solution IV, molar fraction of valine in mixed solution V, mixed solution VI The molar fraction of tyrosine in the solution VII and the molar fraction of phenylalanine in the mixed solution VII are respectively 20～80 parts, 0～10 parts, 0～20 parts, 0～10 parts, 5～30 parts, 5 ~30 copies and 0~10 copies; The composition C is composed of mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII, mixed solution VIII, mixed solution IX, mixed solution X and mixed solution XI The mixed solution I is prepared by mixing the mixed solution I containing aspartic acid and polyphenolic compounds, and the mixed solution II is prepared by mixing the mixed solution II containing asparagine and polyphenolic compounds. Obtained, the mixed solution III is prepared by mixing the mixed solution III containing threonine and the polyphenolic compound, and the mixed solution IV is prepared by the mixed solution IV containing the serine and the polyphenolic compound. Mixed solution V is prepared by mixing reaction of mixed solution V containing alanine and polyphenolic compound, said mixed solution VI is prepared by mixed reaction of mixed solution VI containing methionine and polyphenolic compound, and said mixed solution VII is prepared by A mixed solution VII containing isoleucine and a polyphenol compound is prepared by a mixed reaction, the mixed solution VIII is prepared by a mixed solution VIII containing phenylalanine and a polyphenol compound, and the mixed solution IX is prepared by The mixed solution IX containing tryptophan and polyphenolic compound is prepared by mixing reaction, the mixed solution X is prepared by mixed reaction X containing histidine and polyphenolic compound, and the mixed solution XI is prepared by containing Mixed solution XI of amino acid and polyphenol compound is prepared by mixed reaction; the molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III The molar fraction, the molar fraction of serine in the mixed solution IV, the molar fraction of alanine in the mixed solution V, the molar fraction of methionine in the mixed solution VI, the molar fraction of isoleucine in the mixed solution VII, the mixed The molar fraction of phenylalanine in solution VIII, the molar fraction of tryptophan in mixed solution IX, the molar fraction of histidine in mixed solution X, and the molar fraction of arginine in mixed solution XI are 100 parts Calculate, the molar fraction of aspartic acid in mixed solution I, the molar fraction of asparagine in mixed solution II, the molar fraction of threonine in mixed solution III, the molar fraction of serine in mixed solution IV, mix The molar fraction of alanine in solution V, the molar fraction of methionine in mixed solution VI, the molar fraction of isoleucine in mixed solution VII, the molar fraction of phenylalanine in mixed solution VIII, the molar fraction of mixed solution IX The molar fraction of tryptophan in the mixture, the molar fraction of histidine in the mixed solution X and the molar fraction of arginine in the mixed solution XI are respectively 5-30 parts, 0-30 parts, 0-15 parts, 0-30 parts, 0-30 parts, 1-15 parts, 0-15 parts, 0-15 parts, 0-30 parts, 10-60 parts and 0-15 parts; The composition D is prepared by mixing the mixed solution I, the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V and the mixed solution VI, and the mixed solution I is composed of a mixture containing nornicotine and a polyphenol compound The mixed solution I is prepared by performing a mixed reaction, the mixed solution II is prepared by a mixed solution II containing serine and a polyphenol compound, and the mixed solution III is prepared by a mixed solution III containing glutamic acid and a polyphenol compound Prepared by mixed reaction, the mixed solution IV is prepared by mixed reaction IV containing proline and polyphenolic compound, and the mixed solution V is mixed reacted by mixed solution V containing valine and polyphenolic compound Prepared, the mixed solution VI is prepared by mixing the mixed solution VI containing phenylalanine and polyphenolic compound; the molar fraction of demethylnicotine in the mixed solution I, the mole of serine in the mixed solution II Parts, the molar fraction of glutamic acid in mixed solution III, the molar fraction of proline in mixed solution IV, the molar fraction of valine in mixed solution V, and the molar fraction of phenylalanine in mixed solution VI In terms of 100 parts, the molar fraction of demethylnicotine in the mixed solution I, the molar fraction of serine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution III, and the molar fraction of proline in the mixed solution IV number, the molar fraction of valine in the mixed solution V and the molar fraction of phenylalanine in the mixed solution VI were respectively 30 to 90 parts, 0 to 20 parts, 0 to 20 parts, 0 to 20 parts, and 15 ～50 parts and 5～30 parts. 8. The tobacco flavor regulator according to claim 7, wherein the polyphenolic compound used in the preparation of composition A comprises a first polyphenolic compound and a second polyphenolic compound, and the first polyphenolic compound is selected from From one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeinic acid, the second polyphenol compound is rutin and/or kaempferol glucoside; used in the preparation of composition B The polyphenolic compound comprises a first polyphenolic compound and a second polyphenolic compound, and the first polyphenolic compound is selected from one or any combination of chlorogenic acid, neochlorogenic acid, and 4-O-caffeinic acid. The second polyphenol compound is rutin and/or kaempferol glucoside; The polyphenolic compound used when preparing composition C comprises a first polyphenolic compound and a second polyphenolic compound, the first polyphenolic compound is scopoletin, and the second polyphenolic compound is rutin and/or kaempferol glucose Glycoside; When preparing composition D, the polyphenol compound in the mixed solution I is selected from one or any combination of chlorogenic acid, neochlorogenic acid, and 4-O-caffeinic acid; mixed solution II, mixed solution III, mixed solution The polyphenol compounds in IV, mixed solution V, and mixed solution VI are each independently selected from rutin and/or kaempferol glucoside. 9. The application of the tobacco flavor regulating agent according to any one of claims 1-8 in regulating tobacco flavor, characterized in that it comprises the following steps: mixing the tobacco flavor regulating agent with tobacco materials. 10. The application according to claim 9, characterized in that the tobacco material is selected from one or any combination of tobacco, sheet tobacco, shredded tobacco, short stems, sliced stems, shredded stems, and reconstituted tobacco leaves. 11. The application as claimed in claim 9 or 10, characterized in that, the quality of the tobacco flavor regulator used for every 1g of tobacco material is m, and the nitrogen-containing compound used to prepare the tobacco flavor regulator with a quality of m The molar weight is 10×10 ^-9 to 150×10 ^-9 mol.