CN113604283A - Tobacco essence capable of reducing smoke irritation and preparation method thereof - Google Patents
Tobacco essence capable of reducing smoke irritation and preparation method thereof Download PDFInfo
- Publication number
- CN113604283A CN113604283A CN202110994872.4A CN202110994872A CN113604283A CN 113604283 A CN113604283 A CN 113604283A CN 202110994872 A CN202110994872 A CN 202110994872A CN 113604283 A CN113604283 A CN 113604283A
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- CN
- China
- Prior art keywords
- essential oil
- aroma
- tobacco
- holly leaf
- broadleaf holly
- Prior art date
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- Granted
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 58
- 239000000779 smoke Substances 0.000 title claims abstract description 32
- 230000007794 irritation Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 244000061176 Nicotiana tabacum Species 0.000 title 1
- 239000000341 volatile oil Substances 0.000 claims abstract description 62
- 241000208125 Nicotiana Species 0.000 claims abstract description 57
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 47
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 47
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 47
- 150000004676 glycans Chemical class 0.000 claims abstract description 47
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 47
- 239000005017 polysaccharide Substances 0.000 claims abstract description 47
- 239000005018 casein Substances 0.000 claims abstract description 28
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000021240 caseins Nutrition 0.000 claims abstract description 28
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 26
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000012141 vanillin Nutrition 0.000 claims abstract description 26
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims abstract description 22
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000006002 Pepper Substances 0.000 claims abstract description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 21
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 21
- 241000207199 Citrus Species 0.000 claims abstract description 20
- 241000220317 Rosa Species 0.000 claims abstract description 20
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 241000722363 Piper Species 0.000 claims description 20
- 239000004475 Arginine Substances 0.000 claims description 15
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 15
- 235000004279 alanine Nutrition 0.000 claims description 15
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 14
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 10
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019504 cigarettes Nutrition 0.000 abstract description 38
- 230000014759 maintenance of location Effects 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000000391 smoking effect Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 24
- 239000003205 fragrance Substances 0.000 description 21
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 18
- 235000009697 arginine Nutrition 0.000 description 13
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 12
- 230000001376 precipitating effect Effects 0.000 description 12
- 238000009777 vacuum freeze-drying Methods 0.000 description 12
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 7
- 238000002791 soaking Methods 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- OAABHEHWRQAHEJ-UHFFFAOYSA-N butan-1-ol;chloroform Chemical compound ClC(Cl)Cl.CCCCO OAABHEHWRQAHEJ-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000000287 crude extract Substances 0.000 description 6
- 230000003544 deproteinization Effects 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000002386 leaching Methods 0.000 description 6
- 238000002390 rotary evaporation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000003013 cytotoxicity Effects 0.000 description 1
- 231100000135 cytotoxicity Toxicity 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- -1 glycerin ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- 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
-
- 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
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention belongs to the technical field of essence, and discloses tobacco essence capable of reducing smoke irritation and a preparation method thereof. The essence for the cigarette comprises the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, broadleaf holly leaf polysaccharide, rosin glyceride and casein. The invention can synthesize various aromas such as flower aroma, fruit aroma, herb aroma, Maillard substance aroma and the like, the aroma has strong hierarchy, is soft and exquisite, can reduce the irritation of smoke, covers the miscellaneous flavors of cigarettes before, during and after smoking, and improves the comfort level. The tobacco essence can improve the retention rate of the flavor substances, has strong flavor stability, and can keep the consistency of the flavor characteristics and the flavor quality of the cigarettes for a long time. The preparation method of the tobacco essence provided by the invention is simple and is beneficial to large-scale production.
Description
Technical Field
The invention belongs to the technical field of essence, and particularly relates to tobacco essence capable of reducing smoke irritation and a preparation method thereof.
Background
Tobacco is an important economic crop, and cigarettes and related products made from it are important consumer products. With the progress of society, the living standard of people is continuously improved, the concept that smoking is harmful to health is gradually enhanced, and the quality requirement of people on cigarettes is higher and higher. The tar in the cigarette can generate a plurality of harmful substances, such as 3, 4-benzopyrene, enhance the cytotoxicity of smoke, and cause great harm to the respiratory system of people, so that the content of the tar in the cigarette is limited at present. Although the tar content in the cigarette is reduced, the cigarette has less fragrance after being burnt, and the aftertaste is poor. Meanwhile, the existing cigarettes have the problems of much foreign flavor, high irritation, great influence on smoking flavor and incapability of ensuring the quality of the cigarettes.
The tobacco essence is prepared from various spices, has certain fragrance, and can be directly used for flavoring the tobacco. The tobacco essence has the functions of covering up the defects of tobacco and improving the fragrance of the tobacco, can endow the cigarette with unique taste and style, and realizes the differentiation of product quality. However, the existing tobacco essence still has little effect on reducing the irritation of smoke, can not cover miscellaneous gas and improve aftertaste well, has poor stability, and can not keep the consistency of the aroma characteristics and the aroma quality of cigarettes.
Therefore, it is highly desirable to provide a tobacco flavor with reduced smoke irritation and strong flavor stability.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides the tobacco essence capable of reducing the smoke irritation, which can reduce the smoke irritation, cover miscellaneous gas and improve aftertaste; and the aroma stability can keep the consistency of the aroma characteristics and the aroma quality of the cigarettes for a long time.
The invention provides a tobacco essence capable of reducing smoke irritation in a first aspect.
Specifically, the tobacco essence capable of reducing smoke irritation comprises the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, broadleaf holly leaf polysaccharide, rosin glyceride and casein.
Preferably, the mass ratio of the vanillin to the pepper essential oil to the citrus essential oil to the rose essential oil is 1: (1-2): (1-5): (1-5); further preferably, the mass ratio of the vanillin to the pepper essential oil to the citrus essential oil to the rose essential oil is 1: (1-2): (2-3): (2-3). By controlling the proportion of each aroma component or aroma substance, the aroma is softer and finer, and the miscellaneous gas in the smoke can be better covered. When the ratio is not proper, new pungent odors, such as the pungent taste of the pepper essential oil, may be introduced.
Preferably, the mass ratio of the broadleaf holly leaf polysaccharide to the rosin glyceride to the casein is 1: (0.5-3): (5-15); further preferably, the mass ratio of the broadleaf holly leaf polysaccharide to the rosin glyceride to the casein is 1: (0.5-2): (5-10).
Preferably, the total mass of the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil is 0.01-5% of the total mass of the broadleaf holly leaf polysaccharide, the rosin glyceride and the casein; further preferably, the total mass of the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil is 0.1-2% of the total mass of the broadleaf holly leaf polysaccharide, the rosin glyceride and the casein.
Preferably, the tobacco essence further comprises amino acids, wherein the amino acids are arginine and alanine. The addition of the amino acid is beneficial to the Maillard reaction between the amino acid and the reducing sugar in the combustion process of the cigarette, wherein the addition of the arginine can enhance the fragrance and cover up the foreign flavor, and the alanine can enhance the strength of the smoke.
Preferably, the mass ratio of the arginine to the alanine is 1: (0.5-2); further preferably, the mass ratio of arginine to alanine is 1: 1. by controlling the dosage ratio of the arginine to the alanine, the smoke can be more harmonious and fine.
Preferably, the ratio of the mass of the amino acid to the mass of the broadleaf holly leaf polysaccharide is (0.01-0.5): 1; further preferably, the ratio of the mass of the amino acids to the mass of the broadleaf holly leaf polysaccharides is (0.05-0.3): 1.
the invention provides a preparation method of tobacco essence capable of reducing smoke irritation.
Specifically, the preparation method of the tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) dissolving the broadleaf holly leaf polysaccharide and casein in water, heating, adding the rosin glyceride, mixing, cooling, adding the vanillin, pepper essential oil, citrus essential oil and rose essential oil, and homogenizing to obtain the emulsion.
(2) And (2) carrying out spray drying on the emulsion prepared in the step (1) to obtain the tobacco essence.
Preferably, the preparation method of the broadleaf holly leaf polysaccharide comprises the following steps:
weighing dried folium Ilicis, pulverizing, soaking in 75-95% ethanol water solution, filtering, and drying; then extracting with water, concentrating, deproteinizing, washing, and drying to obtain the broadleaf holly leaf polysaccharide.
Specifically, the preparation method of the broadleaf holly leaf polysaccharide comprises the following steps:
weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
Preferably, in the step (1), the heating temperature is 40-70 ℃; further preferably, the heating temperature is 50 to 70 ℃.
Preferably, in the step (1), the temperature is reduced to below 25 ℃.
Preferably, in the step (1), the homogenizing process is to disperse for 3-10min at the rotation speed of 5000-10000 r/min; further preferably, the homogenization process is to disperse for 5-8min at the rotating speed of 8000-10000 r/min.
Preferably, the conditions of the spray drying are: the inlet air temperature is 150-250 ℃ and the outlet temperature is 60-90 ℃.
The broadleaf holly leaf polysaccharide and the rosin glyceride are mixed to prepare a base material coated with aroma components or aroma substances, wherein the broadleaf holly leaf polysaccharide can form gel to be beneficial to capturing the aroma components, the base material which is simultaneously provided with hydrophilic and hydrophobic components is formed with the rosin glyceride and can be simultaneously compatible with water, vanillin and essential oil, the casein can further improve the stability and the mixing uniformity, and the three components have synergistic effect to be beneficial to coating the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil. After spray drying, the cigarette essence coated with broadleaf holly leaf polysaccharide, casein and rosin glyceride is obtained, the flavor stability is strong, and the consistency of the flavor characteristics and flavor quality of cigarettes can be maintained. Meanwhile, the broadleaf holly leaf polysaccharide can generate Maillard reaction with amino acid contained in the cigarette or added in the cigarette during combustion to generate certain fragrance, and the fragrance is fused with the fragrance of vanillin, pepper essential oil, citrus essential oil and rose essential oil, so that the layering sense and the fineness of smoke of the cigarette are increased.
The third aspect of the invention provides application of the tobacco essence.
In particular to application of the tobacco essence in cigarettes.
Preferably, the addition amount of the tobacco essence in the cigarette is 0.005% -0.05%; further preferably, the adding amount of the tobacco essence in the cigarette is 0.01-0.03%.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, through compounding of vanillin, pepper essential oil, citrus essential oil and rose essential oil fragrance substances, and matching with broadleaf holly leaf polysaccharide and fragrance substances generated by Maillard reaction of amino acid contained in or added to the cigarette during combustion, various fragrances such as flower fragrance, fruit fragrance, herb fragrance and Maillard substance fragrance can be synthesized, the fragrance is strong in hierarchy, soft and exquisite, the irritation of smoke can be reduced, the miscellaneous flavors of the cigarette before, during and after smoking can be covered, and the comfort level is improved. The cigarette essence takes broadleaf holly leaf polysaccharide, rosin glyceride and casein as base materials, and the interaction of the broadleaf holly leaf polysaccharide, the rosin glyceride and the casein can improve the retention rate of fragrant substances, so that the fragrance stability is strong, and the consistency of the fragrance characteristics and the fragrance quality of cigarettes can be maintained for a long time.
(2) The preparation method of the tobacco essence provided by the invention is simple and is beneficial to large-scale production.
Detailed Description
In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are not intended to limit the scope of the claimed invention.
The starting materials, reagents or apparatuses used in the following examples are conventionally commercially available or can be obtained by conventionally known methods, unless otherwise specified.
Example 1
The tobacco essence capable of reducing smoke irritation comprises the following components in parts by weight:
a preparation method of tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) preparing broadleaf holly leaf polysaccharide: weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
(2) Dissolving broadleaf holly leaf polysaccharide, casein, arginine and alanine in water (the mass ratio of broadleaf holly leaf polysaccharide, casein, arginine and alanine to water is 1:10), heating to 60 ℃, adding rosin glyceride, mixing, cooling to 20 ℃, adding vanillin, pepper essential oil, citrus essential oil and rose essential oil, and dispersing for 5min at the rotation speed of 8000r/min by using a high-speed homogenizer to obtain the emulsion.
(3) Taking the emulsion prepared in the step (2), and performing spray drying under the conditions of: the air inlet temperature is 180 ℃, and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 2
The tobacco essence capable of reducing smoke irritation comprises the following components in parts by weight:
a preparation method of tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) preparing broadleaf holly leaf polysaccharide: weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
(2) Dissolving broadleaf holly leaf polysaccharide, casein, arginine and alanine in water (the mass ratio of broadleaf holly leaf polysaccharide, casein, arginine and alanine to water is 1:10), heating to 60 ℃, adding rosin glyceride, mixing, cooling to 20 ℃, adding vanillin, pepper essential oil, citrus essential oil and rose essential oil, and dispersing for 5min at the rotation speed of 8000r/min by using a high-speed homogenizer to obtain the emulsion.
(3) Taking the emulsion prepared in the step (2), and performing spray drying under the conditions of: the air inlet temperature is 180 ℃, and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 3
The tobacco essence capable of reducing smoke irritation comprises the following components in parts by weight:
a preparation method of tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) preparing broadleaf holly leaf polysaccharide: weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
(2) Dissolving broadleaf holly leaf polysaccharide, casein, arginine and alanine in water (the mass ratio of broadleaf holly leaf polysaccharide, casein, arginine and alanine to water is 1:10), heating to 60 ℃, adding rosin glyceride, mixing, cooling to 20 ℃, adding vanillin, pepper essential oil, citrus essential oil and rose essential oil, and dispersing for 5min at the rotation speed of 8000r/min by using a high-speed homogenizer to obtain the emulsion.
(3) Taking the emulsion prepared in the step (2), and performing spray drying under the conditions of: the air inlet temperature is 180 ℃, and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 4
The tobacco essence capable of reducing smoke irritation comprises the following components in parts by weight:
a preparation method of tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) preparing broadleaf holly leaf polysaccharide: weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
(2) Dissolving broadleaf holly leaf polysaccharide, casein, arginine and alanine in water (the mass ratio of broadleaf holly leaf polysaccharide, casein, arginine and alanine to water is 1:10), heating to 60 ℃, adding rosin glyceride, mixing, cooling to 20 ℃, adding vanillin, pepper essential oil, citrus essential oil and rose essential oil, and dispersing for 5min at the rotation speed of 8000r/min by using a high-speed homogenizer to obtain the emulsion.
(3) Taking the emulsion prepared in the step (2), and performing spray drying under the conditions of: the air inlet temperature is 180 ℃, and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 5
The tobacco essence capable of reducing smoke irritation comprises the following components in parts by weight:
a preparation method of tobacco essence capable of reducing smoke irritation comprises the following steps:
(1) preparing broadleaf holly leaf polysaccharide: weighing 100g of dried broadleaf holly leaf, crushing by a crusher, soaking for 24h by 90% ethanol water solution, and carrying out vacuum freeze drying on filtered filter residue. Adding distilled water at a ratio of 1: 30, extracting at 100 deg.C for 3h, centrifuging at 4000r/min for 10min, collecting the leaching solution, and concentrating by rotary evaporation. Adding 3 times volume of anhydrous ethanol, precipitating at 4 deg.C overnight, centrifuging at 5000r/min for 10min, and collecting folium Ilicis crude extract. Preparing chloroform n-butanol solution at volume ratio of 4: 1, performing deproteinization treatment, repeating for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, sequentially washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum freeze drying to obtain Folum Ilicis polysaccharide.
(2) Dissolving broadleaf holly leaf polysaccharide and casein in water (the mass ratio of broadleaf holly leaf polysaccharide to casein to water is 1:10), heating to 60 ℃, adding rosin glyceride, mixing, cooling to 20 ℃, adding vanillin, pepper essential oil, citrus essential oil and rose essential oil, and dispersing for 5min at the rotation speed of 8000r/min by using a high-speed homogenizer to obtain the emulsion.
(3) Taking the emulsion prepared in the step (2), and performing spray drying under the conditions of: the air inlet temperature is 180 ℃, and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Comparative example 1
Comparative example 1 is different from example 1 in that 1 part of casein is used instead of broadleaf holly leaf polysaccharide, and the rest of the components and the preparation method are the same as example 1.
Comparative example 2
Comparative example 2 is different from example 1 in that casein is replaced with 7 parts of beta-cyclodextrin, and the rest of the components and the preparation method are the same as example 1.
Comparative example 3
Comparative example 3 is different from example 1 in that 1 part of casein and 0.8 part of broadleaf holly leaf polysaccharide are used instead of rosin glycerin ester, and the rest of the components and the preparation method are the same as example 1.
Comparative example 4
Comparative example 4 is different from example 1 in that vanillin is not contained, and the remaining components and preparation method are the same as example 1.
Comparative example 5
Comparative example 5 is different from example 1 in that pepper essential oil is not contained, and the remaining components and the preparation method are the same as example 1.
Comparative example 6
Comparative example 6 differs from example 1 in that citrus essential oil is not contained, and the remaining components and preparation method are the same as in example 1.
Comparative example 7
Comparative example 7 is different from example 1 in that it does not contain rose essential oil, and the remaining components and preparation method are the same as example 1.
Product effectiveness testing
(1) Sensory evaluation: the tobacco essences prepared in examples 1-5 and comparative examples 4-7 were added to tobacco shreds in a proportion of 0.02 wt%, and were made into cigarette products by conventional techniques in the art. Sensory evaluation was carried out according to YC/T415-. The results are shown in tables 1 and 2.
TABLE 1
TABLE 2
As can be seen from tables 1 and 2, the essence for cigarettes provided by the embodiment of the invention can effectively reduce the irritation of smoke when being applied to cigarettes, has sufficient aroma amount, strong aroma layering, softness, fineness, small irritation, no foreign flavor and sensory score greater than 85 points. In the comparative example, the formula of the tobacco essence is changed, so that the aroma amount of the tobacco essence is obviously inferior to that of the embodiment, the aroma layering is weak, the fineness is poor, the irritation in smoke cannot be well covered, and the sensory score is lower than 80.
(2) Aroma retention test: the tobacco essences prepared in examples 1, 3 and 4 and comparative examples 1 to 3 were added to tobacco shreds in a proportion of 0.02 wt%, and were made into cigarette products by conventional techniques in the art. The retention rate of the fragrant substances is represented by the retention of vanillin in the tobacco essence. The retention rates of 1 month, 3 months and 6 months were measured, respectively, based on the amount of vanillin in the freshly prepared cigarette as 100%.
In the test, the vanillin is collected and concentrated by using a CAR/PDMS solid phase micro-extraction head, and the quantitative determination is carried out by using gas chromatography. And the retention rate is calculated according to equation (1).
Retention rate of m0/m1×100％ (1)
In the formula: m is0: the amount of vanillin in the freshly prepared cigarette; m is1: the amount of vanillin in the cigarette after standing.
The retention test results are shown in Table 3.
TABLE 3
As can be seen from Table 3, when the essence for cigarettes provided by the embodiment of the invention is added into cigarettes, the aroma has good retention rate in the standing process, and the consistency of the aroma characteristics and the aroma quality of the cigarettes can be maintained for a long time. In the process of placing the tobacco essence provided by the comparative examples 1-3, the fragrance loss is large, and the consistency of the fragrance characteristics and the fragrance quality of the cigarettes cannot be maintained.
Claims (10)
1. The tobacco essence capable of reducing smoke irritation is characterized by comprising the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, broadleaf holly leaf polysaccharide, rosin glyceride and casein.
2. The tobacco flavor according to claim 1, wherein the mass ratio of the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil is 1: (1-2): (1-5): (1-5).
3. The tobacco flavor according to claim 1, wherein the mass ratio of broadleaf holly leaf polysaccharide to rosin glyceride to casein is 1: (0.5-3): (5-15).
4. The tobacco flavor according to claim 1, wherein the total mass of the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil is 0.01-5% of the total mass of the broadleaf holly leaf polysaccharide, the rosin glyceride and the casein.
5. The tobacco flavor according to claim 1, further comprising amino acids including arginine and alanine.
6. The tobacco flavor according to claim 5, wherein the mass ratio of the arginine to the alanine is 1: (0.5-2).
7. The tobacco flavor according to claim 5, wherein the mass ratio of the amino acids to the broadleaf holly leaf polysaccharide is (0.01-0.5): 1.
8. the preparation method of the tobacco flavor according to any one of claims 1 to 7, which is characterized by comprising the following steps:
(1) dissolving the broadleaf holly leaf polysaccharide and casein in water, heating, adding the rosin glyceride, mixing, then adding the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil, and homogenizing to obtain emulsion;
(2) and (2) carrying out spray drying on the emulsion prepared in the step (1) to obtain the tobacco essence.
9. The production method according to claim 8, wherein the temperature of heating in step (1) is 40 to 70 ℃.
10. The method as claimed in claim 8, wherein in the step (1), the homogenizing process is performed at a rotation speed of 5000-10000r/min for 3-10 min.
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