CN108720077B - Application of low-sugar high-fragrance maple extract in cigarette without burning under heating - Google Patents
Application of low-sugar high-fragrance maple extract in cigarette without burning under heating Download PDFInfo
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- CN108720077B CN108720077B CN201810824685.XA CN201810824685A CN108720077B CN 108720077 B CN108720077 B CN 108720077B CN 201810824685 A CN201810824685 A CN 201810824685A CN 108720077 B CN108720077 B CN 108720077B
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- 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
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/14—Forming reconstituted tobacco products, e.g. wrapper materials, sheets, imitation leaves, rods, cakes; Forms of such products
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F47/00—Smokers' requisites not otherwise provided for
Abstract
The invention relates to a preparation method of a low-sugar acer palmatum extract, which comprises the following steps: 1) reacting maple sap in an inert gas atmosphere at the temperature of 200-300 ℃ and the pressure of 0.6-3.0 MPa for 2-4 h to obtain maple sap subjected to high-temperature and high-pressure reaction; 2) carrying out microwave reaction on the maple sap subjected to the high-temperature high-pressure reaction in the step 1) in an inert gas atmosphere to obtain maple sap subjected to microwave reaction; 3) uniformly mixing maple sap obtained by the microwave reaction in the step 2) with an organic solvent, and then filtering and ultrafiltering; 4) and 3) carrying out vacuum freeze drying on the maple sap obtained after ultrafiltration to obtain the maple sap. The prepared low-sugar high-aroma maple extract has the advantages of greatly reduced sugar content, obviously increased aroma substance types and contents, higher aroma intensity and richer aroma, and is particularly suitable for being applied to heating non-combustible cigarettes.
Description
Technical Field
The invention belongs to the technical field of novel tobacco added spice, and particularly relates to a low-sugar high-fragrance maple extract, a preparation method thereof and application thereof in cigarettes which are not burnt when being heated.
Background
In recent years, with the rapid development of social economy and the rapid improvement of the living standard of people, the majority of consumers increasingly pay attention to personal health, and the higher and higher requirements of low tar, low stimulation, delicate fragrance, high comfort and the like are provided for the internal quality of tobacco consumption products, so that the engineering of reducing harm and tar in the tobacco industry is promoted to be continuously and deeply promoted. While the traditional cigarette is improved, novel tobacco products are developed internationally and domestically, and the cigarette which is not combusted by heating is the fastest one.
When the cigarette is heated and not burnt for smoking, a heating appliance and a cigarette bullet are needed, and the tobacco shreds in the cigarette bullet are heated by a special heating source of the appliance, so that the nicotine and the fragrant substances in the tobacco shreds are volatilized, and the smoke is generated to meet the requirements of smokers. Because the heating temperature is far lower than the combustion temperature of the traditional cigarette, less harmful substances are generated, and the requirements of the current consumers are met, the cigarette is a product which is sought by the consumers. However, because the cigarette is heated at a low temperature without burning, most of nonvolatile substances in the cigarette cannot enter smoke through combustion decomposition, so that the smoke concentration and the fragrance amount of the cigarette are reduced, and the problem needs to be compensated by adding flavoring; meanwhile, different style characteristics can be given to the cigarette which is not burnt after being heated through adding fragrance and charging, so that the requirements of different consumers are met. Therefore, the flavors and fragrances become the most key core technology for heating non-combustible cigarettes.
Maple extract is a traditional tobacco additive obtained by extracting maple syrup with organic solvent, and can endow cigarette with sweet aroma, baking aroma, etc., improve aftertaste, and reduce offensive odor and irritation. However, the application of the maple extract in the cigarette which is not burnt by heating has not been reported so far, and the main reason is that the maple extract mainly comprises non-volatile components such as sucrose, maltose, fructose and glucose, and the content of the volatile flavor components is extremely low, and the chemical component composition of the maple extract with high sugar and low fragrance cannot meet the flavoring and feeding requirements of the cigarette which is not burnt by heating. Therefore, how to develop a low-sugar high-fragrance maple extract product through preparation technology innovation not only maintains the style characteristics and product characteristics of the maple extract, but also overcomes the application problem of the maple extract in heating non-burning cigarettes, and becomes a scientific research problem to be solved by the current technology for heating non-burning cigarette essences and fragrances.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the maple extract with low sugar content and high fragrance, the sugar content of the maple extract is greatly reduced, the types and the contents of fragrance substances are obviously increased, the fragrance intensity is higher, the fragrance is richer, and the maple extract is particularly suitable for being applied to cigarettes which are not combusted by heating.
The invention also provides a preparation method of the maple extract and application of the maple extract in cigarettes which are not burnt by heating.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of low-sugar high-scent maple extract comprises the following steps:
1) high-temperature high-pressure reaction: adding the maple sap into an autoclave type reactor, and reacting for 2-4 h at the temperature of 200-300 ℃ and the pressure of 0.6-3.0 MPa in an inert gas atmosphere to obtain maple sap subjected to high-temperature high-pressure reaction;
2) microwave reaction: carrying out microwave reaction on the maple sap subjected to the high-temperature high-pressure reaction in the step 1) in an inert gas atmosphere to obtain maple sap subjected to microwave reaction;
3) and (3) membrane separation and ultrafiltration: mixing the maple sap obtained in step 2) with organic solvent, filtering (to remove insoluble substances) and ultrafiltering (ultrafiltering with ultrafiltration membrane, and removing macromolecular substances in maple sap by membrane separation technology, such as: pectin, protein, cellulose, etc.);
4) vacuum freeze drying: and 3) carrying out vacuum freeze drying on the maple sap obtained after ultrafiltration to obtain maple extract solid. Specifically, the inert gas in the step 1) and the step 2) is nitrogen; during the microwave reaction in the step 2), the power is 600-1000W, and the reaction time is 10-30 min. The addition amount of the maple sap in the step 1) is preferably 1/4-1/2 of the volume of the autoclave type reactor. The maple sap liquid is obtained by adopting the conventional technology in the field, for example, a knife can be used for scratching the trunk of a mature maple or drilling a hole on the trunk, and the sap exuded from the crevasse part is collected, namely the maple sap liquid.
Further, the organic solvent in the step 3) is ethanol, and the adding amount of the ethanol is 4-8 times of the mass of the maple sap in the step 1); the aperture range of the ultrafiltration membrane selected during ultrafiltration is 1-100 nm, the ultrafiltration pressure is 0.5-2.0 MPa, and the ultrafiltration membrane is used for intercepting the relative molecular mass of 103～106Colloids and macromolecules of (a).
Further preferably, the freezing temperature in the vacuum freeze drying in the step 4) is-200 to-120 ℃, and the vacuum pressure is 10 to 60 Pa. The invention also provides the maple extract prepared by the preparation method.
The invention also discloses application of the maple extract in heating non-combustible cigarettes, and particularly, the maple extract is added into reconstituted tobacco leaves of the heating non-combustible cigarettes, and the proper addition amount of the maple extract is 0.50-2.0 per mill of the weight of the reconstituted tobacco leaves.
The maple sap is used as a starting raw material, and the maple sap is combined and innovated by technical methods such as high-temperature high-pressure reaction, microwave reaction, membrane separation ultrafiltration, vacuum freeze drying and the like, and technological conditions are continuously optimized, so that a low-sugar high-aroma maple extract is researched and developed, the sugar content in the maple extract is greatly reduced, the types and the contents of aroma substances are remarkably increased, the aroma intensity is higher, the aroma is richer, the maple sap is suitable for heating non-burning cigarettes, and the application problem of the existing maple extract in the heating non-burning cigarettes is solved. The maple extract is added into the cigarette which is not combusted by heating, so that the smoke concentration and the fragrance amount of the cigarette which is not combusted by heating are increased, the richness of the cigarette fragrance is improved, the miscellaneous gas and the irritation are reduced, the aftertaste is improved, and the characteristics of sweet baking and baking fragrance are revealed.
Compared with the prior art, the invention has the following remarkable advantages:
1) the invention takes maple sap as the starting material, and prepares a maple extract with low sugar and high fragrance by combining and innovating technical methods such as high-temperature and high-pressure reaction, microwave reaction, membrane separation ultrafiltration, vacuum freeze drying and the like and continuously optimizing process conditions;
2) inert gas is used for protection in the high-temperature high-pressure microwave reaction stage, so that the active fragrant compounds can be prevented from being oxidized and deteriorated, the loss of fragrant substances is reduced, and the quality of the maple extract product is improved;
3) promoting substances such as saccharides, amino acids, lignin and the like in the maple sap to primarily perform caramelization reaction, Maillard reaction and degradation reaction of lignin derivative compounds through high-temperature and high-pressure reaction; the reaction is promoted to be fully carried out through microwave reaction; the content of the saccharides is greatly reduced through high temperature and high pressure and microwave second-order reaction, the content of the fragrant substances is obviously increased, the fragrance intensity is higher, and the fragrance is richer;
4) compared with the traditional maple extract, the maple extract prepared by the invention is added with the fragrance compounds such as nonanoic acid, trimethyl pyrazine, 6-methyl-2-ethyl pyrazine, 2, 5-dimethyl-3, 6-diisobutyl pyrazine, 5-isobutyryl-2, 3-dimethyl pyrazine, 3-methyl-2, 5-difuranone, 3-hydroxy-2-pyrone, 3-methyl-2, 5-difuranone, 2-methyl-2, 5-cyclohexadiene-1, 4-dione, 2-cyclopentenol, acetosyringone and the like, the fragrance compounds can increase the smoke concentration and the fragrance amount of a non-burning cigarette, improve the richness of the smoke, improve the aftertaste, reduce the offensive odor and the irritation, plays an important role in improving the sensory quality of the cigarette which is not burnt after being heated;
5) non-volatile macromolecular substances such as pectin, cellulose, protein and the like are partially decomposed at about 300 ℃, so that substances which are not good for heating and non-combusting cigarette quality are generated; therefore, the invention removes the macromolecular substances in the maple extract by using a membrane separation ultrafiltration technology, so that the maple extract is more suitable for application in heating non-burning cigarettes. The tobacco flavor prepared by the invention can be well coordinated with the tobacco flavor of a cigarette which is not combusted by heating, the smoke concentration is improved, the characteristics of the sweet and fragrant smoke baking and the baking flavor are highlighted, and the smoke richness is improved.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the following examples, but the scope of the present invention is not limited thereto.
Example 1
A preparation method of low-sugar high-scent maple extract specifically comprises the following steps:
1) 150g of maple sap is added into a 500mL autoclave reactor, the reactor is sealed by a cover, an air inlet and an air outlet are opened, nitrogen is filled from the air inlet, and air in the reactor is discharged from the air outlet. Then closing the air outlet, charging nitrogen again, adjusting the temperature of the autoclave reactor to 200 ℃ and the pressure to 1.0 MPa, and reacting for 4 hours to obtain maple sap subjected to high-temperature and high-pressure reaction; cooling to room temperature for later use;
2) transferring the maple sap subjected to the high-temperature high-pressure reaction in the step 1) to a 500mL reaction kettle, filling nitrogen for protection, putting the maple sap into a microwave reactor, controlling the microwave power to be 600W, and performing microwave reaction for 30 min. After the reaction is finished, obtaining maple sap subjected to microwave reaction; naturally cooling to room temperature for later use;
3) opening the reaction kettle cover, transferring the maple sap obtained in the step 2) through microwave reaction into a 1000mL beaker, adding 600g of organic solvent ethanol, fully and uniformly mixing, and filtering to remove solid insoluble substances; then, at the pressure of 0.5 MPa, using an ultrafiltration membrane with the aperture of 100nm to carry out ultrafiltration so as to intercept colloid and macromolecular substances;
4) putting the maple sap obtained after ultrafiltration in the step 3) into a freeze dryer, starting a refrigerating valve, reducing the temperature to-200 ℃ to freeze the solution, then starting a vacuum pump, reducing the vacuum pressure to 10Pa, reducing the pressure to sublimate, and removing the solvent to obtain 24.56 g of dark brown maple extract.
Example 2
A preparation method of low-sugar high-scent maple extract specifically comprises the following steps:
1) 200g of maple sap is added into a 500mL autoclave reactor, the reactor is sealed by a cover, an air inlet and an air outlet are opened, nitrogen is filled from the air inlet, and air in the reactor is discharged from the air outlet. Then closing the air outlet, charging nitrogen again, adjusting the temperature of the autoclave type reactor to 250 ℃ and the pressure to 2.0 MPa, and reacting for 3 hours to obtain maple sap subjected to high-temperature and high-pressure reaction; cooling to room temperature for later use;
2) transferring the maple sap subjected to the high-temperature high-pressure reaction in the step 1) to a 500mL reaction kettle, filling nitrogen for protection, putting the maple sap into a microwave reactor, controlling the microwave power to be 800W, and performing microwave reaction for 20 min. After the reaction is finished, obtaining maple sap subjected to microwave reaction; naturally cooling to room temperature for later use;
3) opening the reaction kettle cover, transferring the maple sap obtained in the step 2) through microwave reaction into a 2000mL beaker, adding 1000g of organic solvent ethanol, fully and uniformly mixing, and filtering to remove solid insoluble substances; then, at the pressure of 1.0 MPa, using an ultrafiltration membrane with the aperture of 50 nm to carry out ultrafiltration so as to intercept colloid and macromolecular substances;
4) putting the maple sap obtained after ultrafiltration in the step 3) into a freeze dryer, starting a refrigerating valve, reducing the temperature to-180 ℃ to freeze the solution, then starting a vacuum pump, keeping the vacuum pressure at 30Pa, reducing the pressure to sublimate, and removing the solvent to obtain 25.73 g of dark brown maple extract.
Example 3
A preparation method of low-sugar high-scent maple extract specifically comprises the following steps:
1) adding 250g of maple sap into a 500mL autoclave reactor, capping and sealing, opening an air inlet and an air outlet, filling nitrogen gas into the reactor through the air inlet, and discharging air in the reactor through the air outlet. Then closing the air outlet, charging nitrogen again, adjusting the temperature of the autoclave type reactor to 300 ℃ and the pressure to 2.5 MPa, and reacting for 2 hours to obtain maple sap subjected to high-temperature and high-pressure reaction; cooling to room temperature for later use;
2) transferring the maple sap subjected to the high-temperature high-pressure reaction in the step 1) to a 500mL reaction kettle, filling nitrogen for protection, putting the maple sap into a microwave reactor, controlling the microwave power to be 1000W, and performing microwave reaction for 15 min. After the reaction is finished, obtaining maple sap subjected to microwave reaction; naturally cooling to room temperature for later use;
3) opening the reaction kettle cover, transferring the maple sap obtained in the step 2) through microwave reaction into a 2000mL beaker, adding 1300g of organic solvent ethanol, fully mixing uniformly, and filtering to remove solid insoluble substances; then, at the pressure of 1.5 MPa, using an ultrafiltration membrane with the aperture of 30 nm to carry out ultrafiltration so as to intercept colloid and macromolecular substances;
4) putting the maple sap obtained after ultrafiltration in the step 3) into a freeze dryer, starting a refrigerating valve, reducing the temperature to-160 ℃ to freeze the solution, then starting a vacuum pump, keeping the vacuum pressure at 50Pa, reducing the pressure to sublimate, and removing the solvent to obtain 24.12 g of dark brown maple extract.
Example 4
A preparation method of a traditional maple extract specifically comprises the following steps:
1) adding 250g of maple sap into a 500mL evaporation dish, heating at a high temperature of 200-300 ℃ for reaction for 1 h to obtain concentrated maple syrup, and cooling to room temperature for later use;
2) putting the maple syrup obtained by concentrating in the step 1) into a freeze dryer, starting a refrigerating valve, reducing the temperature to-180 ℃ to freeze the solution, then starting a vacuum pump, reducing the vacuum pressure to 30Pa, reducing the pressure to sublimate, and removing the solvent to obtain 33.18 g of dark brown maple extract.
After the traditional maple extract prepared in example 4 was diluted 1.8 times with propylene glycol, it was analyzed by Agilent 7890A-5975C-type GC Mass Spectrometry (Agilent technologies, Inc., USA), Agilent 1290-microOTOF Q II-type liquid chromatography Mass Spectrometry (Agilent technologies, Inc., USA) and 400 NMR spectrometer (Warran, Inc., USA), and it was found that the ingredients mainly contained glucose, fructose, sucrose, maltose, pectin, cellulose, protein, malic acid, fumaric acid, citric acid, lactic acid, acetic acid, tartaric acid, shikimic acid, 2-ethylhexanoic acid, hexanoic acid, proline, aspartic acid, vanillin, dehydroconiferyl alcohol, fenugreek lactone, 5-methylfurfural, furfural, maltol, formylpyrrole, phenethyl alcohol, benzyl alcohol, furfuryl alcohol, 5-hydroxymethyl dihydrofuran-2-one, and, Methylcyclopentenolone, acetylpyrrole, methylpyrazine, 2, 3-dimethylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, ethylpyrazine, 3-hydroxybutanone, 3-hydroxy-2-pyrone, organic compounds such as 2-hydroxy-2-cyclopentene-1-one, 3-hydroxybutanone, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone (pineapple ketone), 2, 3-dehydro-3, 5-dihydroxy-6-methyl (4H) -pyran-4-one (DDMP), 3-methyl-3-buten-2-one, 2-ethyl-1-hexanol, syringaldehyde, and 2, 6-dimethoxyphenol.
After the low-sugar high-fragrance maple extract prepared in example 2 of the present invention is diluted 1.8 times with propylene glycol, it is analyzed by Agilent7890A-5975C type gas chromatography-mass spectrometer (Agilent technologies co., ltd., usa), Agilent 1290-micotto Q ii type liquid chromatography-mass spectrometer (Agilent technologies co., ltd., usa) and 400 nmr spectrometer (varean, ltd., usa), and it is found that the components mainly include glucose, fructose, sucrose, maltose, malic acid, fumaric acid, citric acid, lactic acid, acetic acid, tartaric acid, shikimic acid, 2-ethylhexanoic acid, hexanoic acid, nonanoic acid, proline, aspartic acid, vanillin, dehydroconiferyl alcohol, cucurbitacin, 5-methylfurfural, furfural, maltol, formylpyrrole, phenethyl alcohol, benzyl alcohol, furfuryl alcohol, 5-hydroxymethyl dihydrofuran-2-one, methylcyclopentenone, keton, and acetone, Acetyl pyrrole, methyl pyrazine, 2, 3-dimethyl pyrazine, 2, 5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, ethyl pyrazine, trimethyl pyrazine, 6-methyl-2-ethyl pyrazine, 2, 5-dimethyl-3, 6-diisobutyl pyrazine, 5-isobutyryl-2, 3-dimethyl pyrazine, 3-hydroxy butanone, 3-hydroxy-2-pyrone, 2-hydroxy-2-cyclopenten-1-one, 3-methyl-2, 5-difuranone, 3-hydroxy butanone, 3-hydroxy-2-pyrone, 3-methyl-2, 5-difuranone, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone (pineapple ketone), Organic compounds such as 2, 3-dehydro-3, 5-dihydroxy-6-methyl (4H) -pyran-4-one (DDMP), 2-methyl-2, 5-cyclohexadiene-1, 4-dione, 3-methyl-3-buten-2-one, 2-ethyl-1-hexanol, 2-cyclopentenol, syringaldehyde, acetosyringone, and 2, 6-dimethoxyphenol.
Compared with the traditional maple extract, the low-sugar high-aromatic maple extract prepared by the invention does not contain macromolecular compounds such as pectin, cellulose and protein which are unfavorable for tobacco, and increases aromatic compounds such as nonanoic acid, trimethyl pyrazine, 6-methyl-2-ethyl pyrazine, 2, 5-dimethyl-3, 6-diisobutyl pyrazine, 5-isobutyryl-2, 3-dimethyl pyrazine, 3-methyl-2, 5-difuranone, 2-methyl-2, 5-cyclohexadiene-1, 4-diketone, 2-cyclopentene alcohol and acetosyringone, the aroma compounds can increase the smoke concentration and the aroma amount of the cigarette which is not burnt, improve the richness of the cigarette aroma, improve the aftertaste, reduce the miscellaneous gas and the irritation, and play an important role in improving the sensory quality of the cigarette which is not burnt.
The quantitative analysis results of the traditional maple extract and the low-sugar high-scent maple extract prepared in example 2 are listed in table 1 according to categories.
TABLE 1 maple extract and example 2 low sugar high maple extract identified aroma compound content
As can be seen from table 1: the traditional maple extract has high sugar content, the total content reaches 32.44%, the sugar content of the low-sugar high-scent maple extract prepared in the example 2 is 21.86%, and compared with the traditional maple extract, the sugar content is reduced by 32.61%; the content of the low-sugar high-acer palmatum extract flavor compounds prepared in the embodiment 2 is greatly increased, and the contents of aldehydes and ketones, phenols and acids are respectively increased by 58.29%, 34.68% and 52.08%; the content of alcohols, esters and heterocycles is increased by over 100%. Due to the reduction of the sugar content and the increase of the content of the flavor compounds, the low-sugar high-fragrance maple extract prepared by the invention has richer fragrance, higher fragrance intensity and better application effect, and is suitable for being applied to cigarettes which are not combusted by heating.
Application test of the spice used for the cigarette in heating the non-burning cigarette:
a certain amount of the low-sugar high-aromatic maple extract prepared in example 2 is weighed, diluted with ethanol and distilled water (volume ratio 1: 4) to be a solution (marked as maple extract perfume solution) with mass concentration of 5% for later use. Weighing 100g of cigarette blank reconstituted tobacco without maple extract perfume, uniformly spreading the cigarette blank reconstituted tobacco in a clean tray, uniformly spraying maple extract perfume solution on the reconstituted tobacco to obtain the maple extract which accounts for 0, 0.10, 0.50, 1.00, 1.50, 2.00, 2.50 and 3.00 of the reconstituted tobacco respectively, and sealing and placing for 2 h; and then putting the tobacco leaves into a 100 ℃ oven for drying, humidifying the tobacco leaves to standard moisture (12%) by using distilled water, rolling the tobacco leaves into a standard heating non-burning cigarette 'cigarette cartridge', balancing the moisture (the humidity is 50% +/-2%, and the temperature is 25 +/-1 ℃) for 48 hours, heating the reconstituted tobacco leaves in the 'cigarette cartridge' by using a heating source of an appliance, and evaluating smoking. The results of the smoke panel are shown in Table 2.
TABLE 2 Low-sugar acer palmatum extract with different addition amounts for evaluation of smoking results in cigarette without burning
As can be seen from the results of the panel test in table 2: the low-sugar high-fragrance maple extract can better improve and modify the fragrance of a cigarette which is not burned by heating, cover up miscellaneous gas, reduce the irritation of the cigarette, increase the smoke concentration and sweet feeling, improve the fragrance quality and fragrance amount, increase the sensory comfort level and improve the smoking taste and aftertaste. When the dosage of the low-sugar high-aromatic maple extract is small, the effect on cigarettes is not obvious; when the addition amount of the additive exceeds 2.50 per mill, adverse phenomena such as sweet and greasy feeling, scorched smell, miscellaneous gas, irritation and the like appear; the best sucking quality is achieved when the adding amount is 2.00 per mill. As can be seen from the results of the smoke panel test in Table 2, the addition of 0.20g of the low-sugar high-aromatic maple extract of the present invention to 100g of reconstituted tobacco from cigarette which is not burned by heating has the best effect, i.e. the optimum amount is 2.00 ‰. Therefore, the low-sugar acer palmatum extract is suitable for being used for heating and non-burning cigarettes with the dosage of 0.50-2.00 per mill.
Claims (3)
1. The application of the low-sugar high-fragrance maple extract in heating non-burning cigarettes is characterized in that the maple extract is added into reconstituted tobacco of the heating non-burning cigarettes, and the adding amount of the maple extract is 0.5-2.0 per mill of the weight of the reconstituted tobacco; the low-sugar high-scent maple extract is prepared by the following steps:
1) high-temperature high-pressure reaction: reacting maple sap in an inert gas atmosphere at the temperature of 200-300 ℃ and the pressure of 0.6-3.0 MPa for 2-4 h to obtain maple sap subjected to high-temperature and high-pressure reaction;
2) microwave reaction: carrying out microwave reaction on the maple sap subjected to the high-temperature high-pressure reaction in the step 1) in an inert gas atmosphere to obtain maple sap subjected to microwave reaction; during microwave reaction in the step 2), the power is 600-1000W, and the reaction time is 10-30 min;
3) and (3) membrane separation and ultrafiltration: uniformly mixing maple sap obtained in the step 2) through microwave reaction with an organic solvent, filtering to remove solid insoluble substances, and then performing ultrafiltration; the organic solvent in the step 3) is ethanol, and the adding amount of the ethanol is 4-8 times of the mass of the maple sap in the step 1); the aperture range of the selected ultrafiltration membrane during ultrafiltration is 1-100 nm, and the ultrafiltration pressure is 0.5-2.0 MPa;
4) vacuum freeze drying: and 3) carrying out vacuum freeze drying on the maple sap obtained after ultrafiltration to obtain maple extract.
2. The use of the low-sugar acer palmatum extract as claimed in claim 1, wherein the inert gas in step 1) and step 2) is nitrogen.
3. The application of the low-sugar acer palmatum extract in the cigarette which is not burnt under heating in the step 4) is characterized in that the freezing temperature in the vacuum freeze drying in the step 4) is-200 to-120 ℃, and the vacuum pressure is 10 to 60 Pa.
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