AU2021104993A4 - Tobacco flavor and preparation method thereof - Google Patents
Tobacco flavor and preparation method thereof Download PDFInfo
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- AU2021104993A4 AU2021104993A4 AU2021104993A AU2021104993A AU2021104993A4 AU 2021104993 A4 AU2021104993 A4 AU 2021104993A4 AU 2021104993 A AU2021104993 A AU 2021104993A AU 2021104993 A AU2021104993 A AU 2021104993A AU 2021104993 A4 AU2021104993 A4 AU 2021104993A4
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- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 244000061176 Nicotiana tabacum Species 0.000 title 1
- 241000219000 Populus Species 0.000 claims abstract description 114
- 239000000284 extract Substances 0.000 claims abstract description 78
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 57
- 241000208125 Nicotiana Species 0.000 claims abstract description 52
- 238000000605 extraction Methods 0.000 claims abstract description 50
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 44
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000012046 mixed solvent Substances 0.000 claims abstract description 29
- 238000002791 soaking Methods 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 22
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 21
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 21
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- -1 ether, isopropyl isobutyl butyrate Chemical compound 0.000 claims abstract description 16
- 239000012530 fluid Substances 0.000 claims abstract description 14
- JSLCOZYBKYHZNL-UHFFFAOYSA-N isobutyric acid butyl ester Natural products CCCCOC(=O)C(C)C JSLCOZYBKYHZNL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003208 petroleum Substances 0.000 claims abstract description 14
- RGFNRWTWDWVHDD-UHFFFAOYSA-N sec-butyl ester of butyric acid Natural products CCCC(=O)OCC(C)C RGFNRWTWDWVHDD-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000052 comparative effect Effects 0.000 description 25
- 235000019504 cigarettes Nutrition 0.000 description 16
- 235000013824 polyphenols Nutrition 0.000 description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 description 13
- 229930003935 flavonoid Natural products 0.000 description 10
- 235000017173 flavonoids Nutrition 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 150000002215 flavonoids Chemical class 0.000 description 9
- 230000000391 smoking effect Effects 0.000 description 8
- 230000007794 irritation Effects 0.000 description 5
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/32—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by acyclic compounds
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/36—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring
- A24B15/40—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring having only oxygen or sulfur as hetero atoms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
Abstract
The invention belongs to the technical field of tobacco flavors, which provides a
tobacco flavor which consists of the following components in parts by weight: 30-35
parts of poplar flower extract, 20-30 parts of propylene glycol, 10-20 parts of arabinose
and 10-50 parts of water. The preparation method of the poplar flower extract
comprises the following steps: A. Washing freeze-drying, and crushing poplar flower
to obtain poplar pollen. B. Mixing petroleum ether, isopropyl isobutyl butyrate and
glycerol in a mass ratio of 5: 2: (3-8) to obtain a mixed solvent, and soaking poplar
pollen in the mixed solvent to obtain a soaking solution. C. Continuously and circularly
extracting the soaking solution with supercritical carbon dioxide fluid to obtain an
extraction liquid. D. Separating the extraction liquid, collecting the separated products,
and drying to obtain the poplar flower extract. According to the technical scheme, the
problem of low extraction rate of poplar flower extract in the prior art is solved.
Description
Tobacco flavor and preparation method thereof
TECHNICAL FIELD This invention belongs to the field of tobacco flavor, in particular relates to tobacco flavor and preparation method thereof.
BACKGROUND With the progress of science and technology, people pay more and more attention to the harm caused by smoking. Smokers have higher and higher requirements for the quality of tobaccos. It is imperative to produce tobaccos with low toxicity, good aroma and high quality.
Poplar is a tall perennial tree, which is widely distributed in various parts of China and rich in resources, and accounts for a large proportion of the greening trees in China. Poplar flower is rich in vitamins and fats, and contains alkaloids, organic acids, polyphenols, flavonoids and other substances. It has the functions of invigorating stomach and spleen, astringing intestines and relieving diarrhea, clearing away heat and relieving pain, and inhibiting bacteria. Polyphenols are important aroma precursors of tobacco, which are closely related to the aroma type and amount of tobacco leaves. Furans and their derivatives will be produced after combustion cracking of flavonoids. These substances are the main aroma components in flue gas, which will bring burnt sweet smell, sweet smell and roasted smell to flue gas, and increase the aroma quantity and aroma quality. In view of the abundant polyphenols and flavonoids in poplarflower, its extract can be used as tobacco flavor. At present, poplar flower extract is widely used in animal feed because of its functions of invigorating stomach and nourishing spleen, astringing intestines and relieving diarrhea, clearing away heat and relieving pain, and inhibiting bacteria. The poplar flower extract was obtained by ethanol reflux, and the specific method was as follows: the ratio of material to water was 1:25, and 60% ethanol was used to extract the poplar flower extract at 800 C for 150min. The extraction temperature of the extraction method is high, which leads to heat deterioration of some unstable aroma components and loss of low boiling point aroma components, thus affecting the extraction rate of poplar flower extract.
SUMMARY The invention provides tobacco flavor and preparation method thereof, which solves the problem of low extraction rate of poplar flower extract in the prior art. The method provided by this invention is realized as following: Tobacco flavor is consisted of the following components: 0 to 35 parts of poplar flower extract, 20 to 30 parts of propylene glycol, 10 to 20 parts of arabinose and 10 to parts of water. (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen; (2) mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2:(3-8) to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid to obtain an extraction liquid. (4) Separating the extract, collecting the separated products, and drying to obtain the poplar flower extract. Further, the mass ratio of poplar pollen to mixed solvent in step 2 is (6.2 - 9.5):1. Further, in step 3, the extraction temperature is 40-500 C, the extraction pressure is MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 80 - 100 min. Further, In step 4, the separation temperature is 35 ~ 50 0C and the separation pressure is 1OMPa. This invention also provides tobacco flavor and preparation method thereof, according to the method described above, mixing the poplar flower extract, propylene glycol and water, and heating to 40-500 C, and stirring and dissolving the mixture, adding and stiring arabinose for 60-90 min to obtain the tobacco flavor.
The working principle and beneficial effects of the invention are as follows:
1. In the present invention, poplar flower extract is used as the main raw material, which is compatible with propylene glycol and arabinose. After being used in tobacco shreds, the cigarette sensory quality is significantly improved, which makes the manufactured cigarette soft, delicate, full and natural in aroma when smoking, and the overall improvement in sensory comfort is obvious, the harmony is obviously improved, the irritation is obviously weakened, and the oral moist feeling is better, which significantly improves the sensory quality of the cigarette. 2. In the present invention, the poplar flower extract is prepared by supercritical carbon dioxide fluid extraction. Before extraction, poplar pollen is soaked in a mixed solvent of petroleum ether, isopropyl isobutyl butyrate and glycerol with a mass ratio of : 2: 8, and petroleum ether is synergistically compatible with isopropyl isobutyl butyrate and glycerol, which not only improves the extraction rate of poplar flower extract to 12.75%, but also significantly increases the content of total flavonoids and total polyphenols in poplar flower extract. Polyphenol compounds are important aroma precursors in tobacco leaves. Increasing the content of total polyphenols in poplar flower extract makes the aroma of tobacco flavor with poplar flower extract as the main raw material more prominent, and improves the sensory quality of cigarettes as a whole. 3. In the invention, thepoplar flower extract in the tobacco flavor is a pure natural plant extract, which is used in tobacco leaves, can significantly reduce the irritation of cigarettes after smoking, has good coordination with smoke, improves the comfort after smoking, is green and natural, and is suitable for popularization and use.
DESCRIPTION OF THE INVENTION In the following, the technical scheme in the embodiments of the present invention will be described clearly and completely in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative labor belong to the scope of protection of the present invention.
Tobacco flavor is consisted of the following components:30 to 35 parts of poplar flower extract, 20 to 30 parts of propylene glycol, 10 to 20 parts of arabinose and 10 to parts of water. The preparation comprises the steps as following: mixing the poplar flower extract, propylene glycol and water, and heating to 40-500 C, and stirring and dissolving the mixture, adding and stiring arabinose for 60-90 min to obtain the tobacco flavor. Wherein, the preparation method of poplar flowerextract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen; (2) mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2:(3-8) to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid to obtain an extraction liquid, wherein, the extraction temperature is 40-50 0C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 80 - 100 min. (4) Separating the extract, collecting the separated products, and drying to obtain the poplar flower extract, wherein, the separation temperature is 35 ~ 500 C and the separation pressure is 1OMPa. Embodiment 1 A tobacco flavor comprises the following components in parts by weight: 30 parts of poplar flower extract, 20 parts of propylene glycol, 10 parts of arabinose and 10 parts of water. The preparation method comprises the following steps: blending the raw materials, mixing the poplar flower extract, propylene glycol and water, heating to 450 C, stirring and dissolving, adding arabinose, and stirring for 80min to obtain the tobacco flavor; The preparation method of the poplar flower extract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen. (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2: 5 to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution; The mass ratio of poplar pollen to mixed solvent is 7.5:1. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid, wherein the extraction temperature is 45 deg c, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 90min, so as to obtain an extraction liquid. (4) Separating the extract at 40 deg c and 1OMPa, collecting the separated products, and drying to obtain the poplar flower extract. Embodiment 2 A tobacco flavor comprises the following components in parts by weight: 35 parts of poplar flower extract, 30 parts of propylene glycol, 20 parts of arabinose and 50 parts of water. The preparation method comprises the following steps: blending the raw materials, mixing poplar flower extract, propylene glycol and water, heating to 450 C, stirring and dissolving, adding arabinose, and stirring for 80min to obtain the tobacco flavor. Among them, the preparation method of poplar flower extract is the same as embodiment 1. Embodiment 3 A tobacco flavor comprises the following components in parts by weight: 32 parts of poplar flower extract, 25 parts of propylene glycol, 15 parts of arabinose and 25 parts of water. The preparation method comprises the following steps: blending the raw materials, mixing poplar flower extract, propylene glycol and water, heating to 450 C, stirring and dissolving, adding arabinose, and stirring for 80min to obtain the tobacco flavor; Among them, the preparation method of poplar flower extract is the same as embodiment 1. Embodiment 4 A tobacco flavor comprises the following components in parts by weight: 32 parts of poplar flower extract, 25 parts of propylene glycol, 15 parts of arabinose and 25 parts of water. The preparation method comprises the following steps: blending the above raw materials, mixing poplar flower extract, propylene glycol and water, heating to 500 C, stirring and dissolving, adding arabinose, stirring for 60min, and obtaining the tobacco flavor. Among them, the preparation method of poplar flower extract is the same as Embodiment 1. Embodiment 5 A tobacco flavor comprises the following components in parts by weight: 32 parts of poplar flowerextract, 25 parts of propylene glycol, 15 parts of arabinose and 25 parts of water. The preparation method comprises the following steps: blending the raw materials, mixing poplar flowerextract, propylene glycol and water, heating to 400 C, stirring and dissolving, adding arabinose, and stirring for 90min to obtain the tobacco flavor; Among them, the preparation method of poplar flowerextract is the same as Embodiment 1. Embodiment 6 This embodiment differs from Embodiment 3 only in that the preparation method of poplar flowerextract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen. (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5:2:3 to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution; The mass ratio of poplar pollen to mixed solvent is 6.2:1. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid, wherein the extraction temperature is 450 C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 90min, so as to obtain an extraction liquid. (4) Separating the extract at 400 C and 1OMPa, collecting the separated products, and drying to obtain the poplar flower extract. Embodiment 7 This embodiment differs from embodiment 3 only in that the preparation method of poplar flower extract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen. (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2:8 to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution; The mass ratio of poplar pollen to mixed solvent is 9.2:1. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid, wherein the extraction temperature is 45C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 90min, so as to obtain an extraction liquid. (4) Separating the extract at 400 C and 1OMPa, collecting the separated products, and drying to obtain the poplar flower extract. Embodiment 8 This embodiment differs from embodiment 3 only in that the preparation method of poplar flower extract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen. (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5:2:5 to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution; The mass ratio of poplar pollen to mixed solvent is 7.5:1. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid, wherein the extraction temperature is 400 C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 100min, so as to obtain an extraction liquid. (4) Separating the extract at 350 C and 1OMPa, collecting the separated products, and drying to obtain the poplar flower extract. Embodiment 9 This embodiment differs from embodiment 3 only in that the preparation method of poplar flower extract comprises the following steps: (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen. (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5:2:5 to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution. The mass ratio of poplar pollen to mixed solvent is 7.5:1.
(3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid, wherein the extraction temperature is 500 C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 80min, so as to obtain an extraction liquid. (4) Separating the extract at 500 C and 1OMPa, collecting the separated products, and drying to obtain the poplar flower extract. Comparative embodiment 1 The only difference between this comparative embodiment and embodiment 3 is that arabinose is not added to tobacco flavor. Comparative embodiment 2 The only difference between this comparative embodiment and embodiment 3 is that in the preparation method of poplar flower extract, poplar pollen is directly extracted continuously and circularly by supercritical carbon dioxide fluid. Comparative embodiment 3 The only difference between this comparative embodiment and embodiment 3 is that in the preparation method of poplar flower extract, poplar pollen is soaked in petroleum ether and then continuously extracted by supercritical carbon dioxide fluid. Comparative embodiment 4 The only difference between this comparative embodiment and embodiment 3 is that in the preparation method of poplar flower extract, poplar pollen was soaked with isopropyl isobutyl butyrate and then continuously extracted with supercritical carbon dioxide fluid. Comparative embodiment 5 The only difference between this comparative embodiment and embodiment 3 is that in the preparation method of poplar flower extract, poplar pollen is soaked in glycerol and then continuously extracted by supercritical carbon dioxide fluid. Comparative embodiment 6 The difference between this comparative embodiment and embodiment 3 is that the mixed solvent in the preparation method of poplar flower extract is obtained by mixing petroleum ether and isopropyl isobutyl butyrate in a mass ratio of 5: 2. Comparative embodiment 7
The difference between this comparative embodiment and embodiment 3 is that the mixed solvent in the preparation method of poplar flower extract is obtained by mixing petroleum ether and glycerol in a mass ratio of 1: 1. Comparative embodiment 8 The difference between this comparative embodiment and embodiment 3 is that in the preparation method of poplar flower extract, the mixed solvent is obtained by mixing isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2. Taking the tobacco flavors obtained in Examples 1-9 and Comparative Example 1 as samples, they were evaluated in "Hebei" leaf group, and added to cut tobacco according to the amount of 5/10000 of the cut tobacco weight. The specific adding method is as follows: evenly spraying each sample into cut tobacco, after spraying, storing the cut tobacco at room temperature for 4 hours to make it naturally alcoholized, then baking the cut tobacco at 600 C until the moisture content is 12%-13%, and making the cigarette with 9 cigarettes Cigarettes without tobacco Sydney extract were taken as blank control group, and the evaluation method was based on GB5606.4-2005 "Cigarette Part 4: Sensory Technical Requirements". The evaluation score results are shown in the following table: Table 1 Scoring results of cigarette smoking sensory evaluation
Gloss Aroma Aroma Harmony Offensive odor Irritation After Atrat Taste
Project 5 32 6 12 20 25 Sum 1 I [H i HI n i [H in a n m r Im tIII 5 4 3 32 28 24 6 5 4 12 10 8 20 17 15 25 22 20 Embodiment 1 4.5 28.2 5.6 10.8 19.1 24.3 92.5
Embodiment 2 45 28.5 5.5 10,A 19.6 24.2 92.7
Embodiment 3 4.5 28.6 5.8 10.7 19.4 24.6 93.6
Embodiment4 4,5 283 5.3 10.5 19.7 243 92.6
Embodiment 5 4.5 28.5 5.7 10.6 19.5 24.1 92.9
Embodiment6 45 28.4 5.8 10.3 19.4 244 92.8
Embodiment 7 4.5 28.2 5.4 10.5 19.2 24.5 92.3 Embodiment 4.5 283 5.6 10.4 19.6 24,2 92.6 Embodiment 9 4-5 28.5 5,7 10.3 19.3 24.3 92.6 Comparative embodiment 4,5 27.7 5.2 10.2 18.2 23.1 89 Blank contrast 45 26.3 4,5 9.6 16.4 20.6 8-9 group __
It can be seen from Table 1 that: Compared with the blank control group, after the tobacco flavors of Embodiment 1 to 9 of the present invention are applied to cut tobacco, the aroma and harmony of the manufactured cigarettes during smoking are obviously improved, the offensive smell and irritation are obviously reduced, and the aftertaste is cleaner and more comfortable, indicating that the tobacco flavors of the present invention are applied to cut tobacco, which significantly improves the sensory quality of cigarettes. When the cigarette flavor is used for smoking cigarettes made from cut tobacco, the aroma is soft, delicate, plump and natural, the overall sensory comfort is obviously improved, the harmony is obviously improved, the irritation is obviously weakened, and the mouth feel is better. Compared with Comparative embodiment 1, the aroma, harmony, aftertaste, etc. of cigarettes made by using the tobacco flavors of Examples 1-9 of the present invention are obviously improved when smoking, and the overall sensory quality is improved, indicating that poplar flower extract and arabinose are compatible with each other in the tobacco flavors of the present invention, which significantly improves the sensory quality of cigarettes. The extraction rate of poplar flower extract and the contents of total flavonoids and polyphenols in the extracts of embodiment 3 and Comparative emobiment 2-8 were determined as follows: Extraction rate: the poplar flower used in each example and comparative example and the obtained poplar flower extract were weighed, and the extraction rate was calculated according to the following formula: extraction rate (%) = (poplar flower extract mass/poplar flower mass) x 100; Total flavone content: with rutin as reference, the standard curve is rutin y= 0.0011x+0.0205 (r = 0.9996), and the content of total flavone (flavonoid compound) in poplar flower extracts obtained in embodiment 3 and Comparative Embodiment 2-8 was determined. Total polyphenol content: with gallic acid as reference substance, the standard curve is gallic acid y = 0.0027x+0.083 (R2 = 0.9933), and the content of total polyphenols (polyphenols) in poplar flower extracts obtained in Example 3 and Comparative Examples 2-8 was determined: Test results are as follows: Table 2 Extraction Rate, Total Flavonoids and Polyphenols Content of poplar flower Extracts in Example 3 and Comparative Examples 2-8 Gop Extraction Rate Total flavonoid content Total polyphenol content (%) Gop (%) I(%) Embodiment 3 12.75 2.75 &26 Embodiment 2 10.68 2.09 6.33
Embodiment 3 10.75 2.2 6,42
Embodiment 4 1063 235 7.95
Embodiment 5 10.67 2.55 6.57
Embodiment 6 10.72 2.41 & 15
Embodiment 7 1(0-66 2.67 6.79
Embodiment 8 -52 2.58 .02
It can be seen from the above table that, compared with comparative examples 2 8, the extraction rate of poplar flower extract obtained by the preparation method of poplar flower extract in the embodiment of the present invention is as high as 12.75%, and the content of total flavonoids and total polyphenols in poplar flower extract is as high as 2.75% and 8.26%, indicating that the preparation method of poplar flower extract in the present invention not only improves the extraction rate of poplar flower extract, but also significantly increases the content of total flavonoids and total polyphenols in poplar flower extract, so that poplar flower extract is the main one The above is only a preferred embodiment of the present invention, and is not used to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.
Claims (4)
- THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS: 1. Tobacco flavor and preparation method thereof is characterized in consisting of the following components: 0 to 35 parts of poplar flower extract, 20 to 30 parts of propylene glycol, 10 to 20 parts of arabinose and 10 to 50 parts of water. (1) Washing poplar flower, freeze-drying, and crushing to obtain poplar pollen; (2) Mixing petroleum ether, isopropyl isobutyl butyrate and glycerol in a mass ratio of 5: 2:(3-8) to obtain a mixed solvent, and soaking poplar pollen in the mixed solvent to obtain a soaking solution. (3) Continuously and circularly extracting the soaking solution with supercritical carbon dioxide fluid to obtain an extraction liquid. (4) Separating the extract, collecting the separated products, and drying to obtain the poplar flower extract; In step 3, the extraction temperature is 40-500 C, the extraction pressure is 30MPa, the carbon dioxide flow rate is 35L/h, and the extraction time is 80 - 100 min. In step 4, the separation temperature is 35 - 500 C and the separation pressure is 1OMPa.
- 2. Tobacco flavor and preparation method thereof, according to claim 1, is characterized in comprising the following components in parts by weight: 32 parts of poplar flower, extract, 25 parts of propylene glycol, 15 parts of arabinose and 25 parts of water.
- 3. Tobacco flavor and preparation method thereof, according to claim 1, is characterized in that the mass ratio of poplar pollen to mixed solvent in step 2 is (6.2 9.5):1.
- 4. Tobacco flavor and preparation method thereof, according to claim 1, is characterized in that according to the raw material components of a tobacco flavor according to claim 1 or 2, mixing the poplar flower extract, propylene glycol and water, and heating to 40-500 C, and stirring and dissolving the mixture, adding and stiring arabinose for 60-90 min to obtain the tobacco flavor.
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