Response surface methodology for the optimization of detection of flavor components in tobacco using simultaneous distillation extraction

¹ Technology Center, China Tobaco Guangxi Industrial Co, Ltd, Nanning 530001, China
² College of Environmental Science and Engineering, Hunan University, Changsha 410082, China

^a Corresponding author: xiaolan-dg@163.com

Abstract

Flavor components are quite important for the quality of tobacco, however, the detection of flavor component is always limited the existing technology and changeable environment. Previous literatures reported simultaneous distillation extraction (SDE) technology was an efficient approach for the detection of flavor components. The optimal parameters for flavor components detection are poorly determined since their test conditions are quite different. In this study, the key factors, e.g., the ratio of material to solution, distillation time, the ratio of NaCl dosage to tobacco, the ratio of CH2Cl2 to tobacco, and bath temperature, affecting extraction amount of flavoring substances were fully discussed. Furthermore, response surface methodology is employed to optimum operating conditions for SDE, and the optimal results are as follows: the ratio of material to liquid was 1:12, the distillation time was 3.23 h, the ratio of NaCl dosage to tobacco was 1.05:1, the ratio of CH2Cl2 to tobacco was 1.92, the bath temperature was 60 °C, and the amount of extraction of flavoring substances was 2.39 mg/g. This work might provide an instructive significance for engineering to detect the content of flavor components in tobacco.