1. Optimization of Essential Oil fromChrysanthemum morifoliumRamat by Enzymatic Extraction and Application as Cigarette Flavor
- Author
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Liu Shaohua, Zhao Shanshan, Xu Chunping, Liu Yuanshang, Zeng Ying, and HU Zhizhong
- Subjects
Pharmacology ,chemistry.chemical_classification ,biology ,Chrysanthemum morifolium ,Extraction (chemistry) ,Plant Science ,Cellulase ,Toxicology ,biology.organism_classification ,Agricultural and Biological Sciences (miscellaneous) ,law.invention ,Enzyme ,Complementary and alternative medicine ,chemistry ,law ,Drug Discovery ,Botany ,biology.protein ,Food science ,Pectinase ,Essential oil ,Flavor ,Aroma - Abstract
In this study, cellulase and pectinase were applied to extract the essential oil from Chrysanthemum morifolium Ramat. The extraction conditions were optimized by response surface methods. Under the optimal conditions as solid-liquid ratio of 9:1, enzyme dosage 4.4 %, extraction time 5 h, the highest extraction yield of essential oil was 0.848 %. The essential oil was analyzed by GC-MS and 84 volatile compounds, accounting for 43.9 % of the oil, were identified and the main components were β-Sesquiphellandrene, β-selinene, (E)-β-farnesene, (Z)-β-farnesene and α-curcumene. The oil was applied to tobacco flavoring with different concentration and the sensory evaluation showed that at the dosage of 1 % (g/g). The results showed that irritation was reduced and sweet aroma was increased in the smoke. Therefore, Chrysanthemum oil could be considered as an ideal natural tobacco flavor.
- Published
- 2015