http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102119784-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ff4a7892778ff2fc6a7eddf326c2df8f |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B3-12 |
| filingDate | 2011-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee4aa2b72eb3a22258ce6eff09e707af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86e8149d8c42d99d768bc35edca4785f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b553113a06e44ba6591f16701697d1b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43daf2cf8e644c1bd63b1b09a55626e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c3ad11cf402ce6f927ecce2ea5b16e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_608d79d467093ebbc7376966de500b26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbd38722408dd757f0fc7f8654ee2b51 |
| publicationDate | 2013-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102119784-B |
| titleOfInvention | Spice extractum prepared by waste tobacco leaf, preparation method thereof and application thereof |
| abstract | The invention discloses a spice extractum prepared by waste tobacco leaf, a preparation method thereof and application thereof. The preparation method comprises the steps of: taking the waste tobacco leaf as a raw material; sequentially fermenting acinetobacter, bacillus pumilus and bacillus subtilis to reduce nicotine in the waste tobacco leaf; transforming ferulic acid in the tobacco leaf to generate flavor ingredients such as the 4-guaethol, the vanillin and the like; and extracting the flavor ingredients in the waste tobacco leaf after fermenting to prepare the spice extractum. The spice extractum comprises higher-content flavor ingredients which are mainly to be benzyl alcohol, solanone, vanillin, BETA-damascenone, dihydro kiwifruit lactone, megastigmatrienone, duvatriene diol and neophytadiene. The result of the aromaticflvouring smoke panel test shows that the spice extractum has the effects of obviously dispatching the tobacco aroma, fining and smoothing the alcohol and the smoke, reducing the pungency, covering up the impure smell, and improving the absorbed smell of a cigarette. |
| priorityDate | 2011-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.