Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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2022 (published: 19.12.2022)

Number 4(54)

Home > Issue > Quantitative change of nicotine in tobacco raw materials during natural fermentation under pressure

UDC 663.97:543.544.5

Quantitative change of nicotine in tobacco raw materials during natural fermentation under pressure

Moiseev Igor V. , Karmanov Denis A., Leznyy Valerii V. , Kirillov Daniil D.

Fermentation of tobacco raw materials is an integral part of the technological process, in which tobacco acquires its consumer qualities. During this period, there are significant qualitative and quantitative changes in its chemical composition. The purpose of this work was to study the quantitative change in the main alkaloid of tobacco –nicotine –during natural fermentation under pressure. For this purpose, a method was developed for the quantitative determination of nicotine in tobacco raw materials by high-performance liquid chromatography (HPLC) with preliminary preparation of aqueous extracts by the Soxlet method. Pipe and cigar blends were used as the analyzed samples. Fermentation of the samples was carried out at a temperature of 20°C and a relative humidity of 70%. Nicotine determination was carried out on a liquid chromatograph with a spectrophotometric detector at a wavelength of 254 nm by an external standard method. Previously, its chromatographic characteristics, such as retention time, peak height and peak area, were determined for the external standard. The studies revealed the dependence of the nicotine content in tobacco samples on the fermentation time for 6 months. Chromatography results showed that during fermentation there is a decrease in the nicotine content for all types of tobacco blends. At the same time, the most intense quantitative change occurs in the interval of 1–3 months. The decrease in nicotine during this time period was 21.0–26.9%. The obtained data can be used to manage the technological process at the formation of the flavor profile for finished tobacco products.
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Keywords: tobacco; nicotine; fermentation; high-performance liquid chromatography

DOI 10.17586/2310-1164-2022-15-4-25-30

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