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Taking Xuanwei BFE, XFE and Tengchong BFE tobacco leaves in Yunnan province as the research object, the conventional chemical components and volatile aroma components of the above three kinds of tobacco leaves under different storage warehouses (mechanical warehouse, natural warehouse, moisturizing warehouse) and different storage time (3 months, 9 months, 12 months, 15 months, 18 months) were compared and analyzed, and the volatile aroma components were analyzed by principal component analysis. The results showed the following: 1) the contents of reducing sugar and total sugar in tobacco leaves decreased by 9%~19% and 12% ~22%, respectively. In natural warehouse, the reducing sugar and total sugar content of tobacco leaves decreased slowly, while in mechanical warehouse and moisturizing warehouse, the reducing sugar and total sugar contents decreased rapidly, but the contents of chloride ion and nicotine did not change basically. Furthermore, the sugar-nicotine ratio fluctuated in mechanical warehouse and moisturizing warehouse. The fluctuation range of Yunnan Tengchong BFE and Yunnan Xuanwei BFE tobacco leaves was 7~11, while the fluctuation range of Yunnan Xuanwei XFE tobacco leaves was 15~20. 2) With the proceeding of aging, the content of volatile aroma components of three kinds of tobacco leaves in different warehouse showed a rapid upward trend, among which acids, phenols and ketones increased significantly. In the natural warehouse, the content of volatile aroma components of three kinds of tobacco leaves was the lowest. 3) The two principal components extracted from the same type of tobacco leaves in different warehouses had a cumulative contribution rate of 100%, and the principal components of volatile aroma components in the same type of tobacco leaves in different warehouses showed significant differences. Accordingly, mechanical warehouse was more suitable for Yunnan Xuanwei BFE and XFE tobacco leaves aging, while moisturizing warehouse was more suitable for Yunnan Tengchong BFE tobacco leaves aging. [ABSTRACT FROM AUTHOR]

50 nm ceramic membrane and 100 kD and 10 kD organic membrane were used to separate the reconstitution tobacco extract, the obtained fractions were analyzed by GC-MS analysis, principal component analysis of volatile components, evaluation cigarette paper flavoring, and particle composition analysis of flavoring cigarette smoke. The results showed that 68, 45, 45, 7 and 36 volatile components were detected in the unseparated component ( M0), 50 nm ceramic membrane interception component (M2), 100 kD organic membrane interception component ( M4), 10 kD organic membrane permeation component ( M5) and 10 kD organic membrane interception component ( M6), respectively, and the total volatile components were 1 109.03 µg/mL, 1 042. 14 µg/mL, 828. 02 µg/mL,92. 00 µg/mL,762. 42 µg/mL, widely existing in the five components were nicotine, 2,2'-meth-ylene bis-(4-methyl-6-tert-butylpheno. The unique components of M5 were 2-ethylhexanol and cis-1-(cyclohexylm-ethyl) -4-ethyl cyclohexane. The results of principal component analysis of M5 component were similar to M2 to a certain extent, but there were obvious differences with the other three components. The main components that affected the flavor of M5 were 2-ethylhexanol, cis-1-(cyclohexylmethyl)-4-ethyl cyclohexane. When M5 were added to cigarette paper, the sensory evaluation effect of cigarette was the best, the phenolic, alkane and benzene components in the smoked significantly increased, and the individual flavor components ( such as methyl cyclopen-taenol ketone, (+)-vanorene, etc. ) also increased, which had a significant flavoring effect. [ABSTRACT FROM AUTHOR]

Using chitosan as the wall material, sweet orange oil as the core material, and sodium tripolyphosphate (TPP) as the cross-linking agent, the sweet orange oil nanocapsules were prepared by the complex aggregation method. Through single factor test and orthogonal test, the process conditions were optimized, and the evaluation of particle size and distribution, surface structure, physical stability, thermal stability and embedding situation of sweet orange oil nanocapsules were analyzed. The results showed that the optimal process conditions for preparing sweet orange oil nanocapsules by complex aggregation method were chitosan mass concentration 1. 8 mg/ mL, tween 20 mass concentration 1. 2 mg/ mL, and sweet orange oil mass concentration 3. 6 mg/ mL; The average particle size of the sweet orange oil nano-microcapsule emulsion prepared under the optimal conditions was about 500 nm, showing a normal distribution, and the emulsion had good physical stability. The orange oil nano microcapsule had good thermal stability. Infrared spectroscopy showed that orange oil was successfully embedded in chitosan. [ABSTRACT FROM AUTHOR]

An alkali-extracted polysaccharide (HY-B) was isolated and purified from Dioscorea opposita Thunb. (Huai Yam). Its chemical structure was analyzed with FT-IR, GC-MS and 1 D, 2 D-NMR spectrometry. It was proved that HY-B is mainly composed of α-1,4-linked glucose, which is similar to starch, but the starch-iodine color test proved that it was not starch. The chain conformation of HY-B was analyzed by SEC-MALLS-RI and TEM, indicated that HY-B exists in a random coil conformation. Its molecular weight is 18.7 kDa, and the molecular size is about 100 nm. MTT assays indicated that HY-B was nontoxic to RAW 264.7 cells in vitro. The results of anti-inflammatory studies showed that HY-B could inhibit the production of NO and TNF-α in RAW 264.7 macrophage stimulated by lipopolysaccharides (LPSs). This work provided the important information about the anti-inflammatory active component of Huai Yam and its potential applications in the food and health industries. [ABSTRACT FROM AUTHOR]

To investigate the effect of heat aging time on the flavor components of tobacco sheet concentrated liquid, firstly, the concentrated liquid was treated at the constant temperature of 70? for 24 h, 48 h and 72 h, respectively, then the routine chemical components (total sugar, amino acid, reducing sugar and nicotine) were determined and the flavor compositions were determined by GC-MS. The results showed that, after heat aging treatment, the mass concentration of total sugar, amino acid and reducing sugar decreased, while there was no significant change in nicotine massconcentration, and the massconcentration and type of flavor composition increased. The optimal treatment time was 48 h, and at this time, the concentrations of alcohol, acid, esters, ketones and aldehydes compounds in the concentrated liquid were 143.47 times, 26.10 times, 1.62 times, 2.92 times and 15.76 times those concentrations in the original liquid. The total amount of flavor compositions were 44 kinds, and the total mass concentration was 891. 79 µg/mL. [ABSTRACT FROM AUTHOR]