CN113604283B - 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
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- CN113604283B CN113604283B CN202110994872.4A CN202110994872A CN113604283B CN 113604283 B CN113604283 B CN 113604283B CN 202110994872 A CN202110994872 A CN 202110994872A CN 113604283 B CN113604283 B CN 113604283B
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- essential oil
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- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 48
- 239000000779 smoke Substances 0.000 title claims abstract description 30
- 230000007794 irritation Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 22
- 244000061176 Nicotiana tabacum Species 0.000 title abstract 2
- 239000000341 volatile oil Substances 0.000 claims abstract description 62
- 150000004676 glycans Chemical class 0.000 claims abstract description 48
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 48
- 239000005017 polysaccharide Substances 0.000 claims abstract description 48
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 42
- 239000005018 casein Substances 0.000 claims abstract description 29
- 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 29
- 235000021240 caseins Nutrition 0.000 claims abstract description 29
- 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
- 125000005456 glyceride group Chemical group 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
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 241000220317 Rosa Species 0.000 claims abstract description 20
- 241000207199 Citrus Species 0.000 claims abstract description 18
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 18
- 241000208125 Nicotiana Species 0.000 claims description 46
- 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
- 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
- 235000003332 Ilex aquifolium Nutrition 0.000 claims description 8
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims description 8
- 235000002294 Ilex volkensiana Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 32
- 230000014759 maintenance of location Effects 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000000391 smoking effect Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 35
- 241001122767 Theaceae Species 0.000 description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 24
- 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
- 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
- 238000005119 centrifugation Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000000287 crude extract Substances 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 238000002386 leaching Methods 0.000 description 6
- 238000002390 rotary evaporation Methods 0.000 description 6
- 238000009777 vacuum freeze-drying Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 241000629412 Ligustrum robustum Species 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000007789 gas Substances 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
- 230000000694 effects Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 125000003118 aryl group Chemical group 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
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 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
- 238000001914 filtration Methods 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 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
- 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
- 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
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019505 tobacco product 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention belongs to the technical field of essence, and discloses a tobacco essence capable of reducing smoke irritation and a preparation method thereof. The essence for the cigarettes comprises the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, ku ding cha polysaccharide, rosin glyceride and casein. The invention can synthesize various fragrances such as flower fragrance, fruit fragrance, herb fragrance, maillard substance fragrance and the like, has strong layering property, is soft and fine, can reduce the irritation of smoke, covers the miscellaneous flavors before, during and after smoking of cigarettes, and improves the comfort level. The essence for cigarettes can improve the retention rate of the fragrant substances, has strong fragrance stability, and can keep the consistency of the fragrance characteristics and the fragrance quality of cigarettes for a long time. The preparation method of the essence for cigarettes is simple and is beneficial to mass production.
Description
Technical Field
The invention belongs to the technical field of essences, and particularly relates to a tobacco essence capable of reducing smoke irritation and a preparation method thereof.
Background
Tobacco is an important commercial crop, and cigarettes and related products made therefrom are important consumer products. Along with the progress of society, the living standard of people is continuously improved, the concept of smoking harmful to health is gradually enhanced, and the quality requirements of people on cigarettes are higher and higher. The presence of tar in cigarettes can produce many harmful substances, such as 3, 4-benzopyrene, which can enhance the cytotoxicity of smoke and cause great harm to human respiratory systems, so the tar content in cigarettes is limited at present. Although the tar content in the cigarettes is reduced, the cigarettes have reduced fragrance after burning, and have poor aftertaste. Meanwhile, the existing cigarettes have the problems of more miscellaneous flavor, large irritation, great influence on taste suction and incapability of guaranteeing the quality of cigarettes.
The tobacco essence is prepared from various spices, has a certain flavor type, and can be directly used for a mixture for flavoring tobacco. The tobacco essence has the functions of covering up the defects of tobacco and improving the fragrance of the tobacco, can endow cigarettes with unique taste and style, and realizes the differentiation of product quality. However, the existing tobacco essence still has a very small effect on reducing the irritation of smoke, and also cannot mask miscellaneous gases and improve aftertaste well, and has poor stability, so that the consistency of the flavor characteristics and the flavor quality of cigarettes cannot be maintained.
Therefore, there is a need to provide a tobacco flavor which can reduce the smoke irritation and has a strong flavor stability.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems in the prior art described above. Therefore, the invention provides the essence for the cigarettes, which can reduce the irritation of the smoke, mask miscellaneous gases and improve aftertaste; and the flavor stability can keep the consistency of the flavor characteristics and the flavor quality of the cigarettes for a long time.
The first aspect of the invention provides a tobacco flavor capable of reducing the irritation of smoke.
Specifically, the tobacco essence capable of reducing the irritation of smoke comprises the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, ku ding cha polysaccharide, rosin glyceride and casein.
Preferably, the mass ratio of vanillin to pepper essential oil to citrus essential oil to rose essential oil is 1: (1-2): (1-5): (1-5); further preferably, the mass ratio of vanillin, pepper essential oil, citrus essential oil and rose essential oil is 1: (1-2): (2-3): (2-3). The proportion of each aroma component or aroma substance is controlled, so that the aroma is softer and finer, and the miscellaneous gas in the flue gas can be better covered. When the ratio is improper, a new pungent smell such as spicy taste in the pepper essential oil may be introduced.
Preferably, the mass ratio of the kuding tea polysaccharide to the rosin glyceride and the casein is 1: (0.5-3): (5-15); further preferably, the mass ratio of the kuding tea polysaccharide to the rosin glyceride and the casein is 1: (0.5-2): (5-10).
Preferably, the total mass of vanillin, pepper essential oil, citrus essential oil and rose essential oil is 0.01% -5% of the total mass of kuding tea polysaccharide, rosin glyceride and casein; further preferably, the total mass of vanillin, pepper essential oil, citrus essential oil and rose essential oil is 0.1% -2% of the total mass of kuding tea polysaccharide, rosin glyceride and casein.
Preferably, the tobacco flavor further comprises amino acids, wherein the amino acids are arginine and alanine. The addition of the amino acid is beneficial to Maillard reaction of the amino acid and the reducing sugar in the combustion process of the cigarette, wherein the addition of the arginine can enhance the fragrance, mask the miscellaneous flavor, and the alanine can enhance the strength of the smoke.
Preferably, the mass ratio of arginine to 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 finer.
Preferably, the ratio of the mass of the amino acid to the mass of the ku ding cha polysaccharide is (0.01-0.5): 1, a step of; further preferably, the ratio of the mass of the amino acid to the mass of the ku ding cha polysaccharide is (0.05-0.3): 1.
the second aspect of the invention provides a preparation method of tobacco essence capable of reducing the irritation of smoke.
Specifically, the preparation method of the tobacco essence capable of reducing the irritation of smoke comprises the following steps:
(1) Dissolving the broadleaf holly leaf polysaccharide and the casein in water, heating, adding the rosin glyceride, mixing, cooling, then adding the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil, and homogenizing to obtain emulsion.
(2) And (3) carrying out spray drying on the emulsion prepared in the step (1) to obtain the essence for the cigarettes.
Preferably, the preparation method of the kuding tea polysaccharide comprises the following steps:
weighing dried Folum Ilicis, pulverizing, soaking in 75-95% ethanol water solution, filtering, and drying; extracting with water, concentrating, deproteinizing, washing, and drying to obtain Folum Ilicis polysaccharide.
Specifically, the preparation method of the kuding tea polysaccharide comprises the following steps:
weighing 100g of dried kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
Preferably, in step (1), the heating temperature is 40-70 ℃; further preferably, the temperature of the heating is 50-70 ℃.
Preferably, in the step (1), the temperature is reduced to below 25 ℃.
Preferably, in the step (1), the homogenizing process is carried out at a rotation speed of 5000-10000r/min for 3-10min; further preferably, the homogenizing process is carried out at a rotation speed of 8000-10000r/min for 5-8min.
Preferably, the spray drying conditions are: the inlet air temperature is 150-250 ℃, and the outlet air temperature is 60-90 ℃.
The ku ding tea polysaccharide, the casein and the rosin glyceride are mixed to prepare the base material coated with the aroma components or the aroma substances, wherein the ku ding tea polysaccharide can form gel to be favorable for capturing the aroma components, and the base material with hydrophilic and hydrophobic components is formed with the rosin glyceride, can be compatible with water, vanillin and essential oil, and the casein can further improve stability and mixing uniformity, and the three can be synergistic to be favorable for coating the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil. After spray drying, the tobacco essence coated by the kuding tea polysaccharide, the casein and the rosin glyceride is obtained, the fragrance stability is strong, and the consistency of the fragrance characteristics and the fragrance quality of the cigarettes can be maintained. Meanwhile, the kuding tea polysaccharide can generate Maillard reaction with amino acid contained or added in the cigarette when burning, generate a certain aroma, and blend with the aroma of vanillin, pepper essential oil, orange essential oil and rose essential oil, so that the layering and fineness of the cigarette smoke are improved.
The third aspect of the invention provides application of the tobacco flavor.
Specifically, the essence for cigarettes is applied to cigarettes.
Preferably, the adding 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, the vanillin, the pepper essential oil, the citrus essential oil and the rose essential oil are compounded, and then the kuding tea polysaccharide and the aromatic substances generated by Maillard reaction are matched when the kuding tea polysaccharide and the self-contained or added amino acid in the cigarette are combusted, so that the fragrance in multiple aspects such as flower fragrance, fruit fragrance, herbal fragrance and Maillard substance fragrance can be synthesized, the fragrance is strong in layering property, soft and fine, the irritation of the smoke can be reduced, the miscellaneous tastes before, during and after smoking of the cigarette can be covered, and the comfort level is improved. The tobacco essence takes the kudingcha polysaccharide, the rosin glyceride and the casein as the base materials, and the interaction of the kudingcha polysaccharide, the rosin glyceride and the casein can improve the retention rate of the fragrant substances, so that the fragrance stability is strong, and the consistency of the fragrance characteristics and the fragrance quality of the cigarettes can be maintained for a long time.
(2) The preparation method of the essence for cigarettes is simple and is beneficial to mass 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 will be presented. It should be noted that the following examples do not limit the scope of the invention.
The starting materials, reagents or apparatus used in the following examples are all available from conventional commercial sources or may be obtained by methods known in the art unless otherwise specified.
Example 1
The tobacco essence capable of reducing the irritation to the smoke 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 kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
(2) Dissolving kuding tea polysaccharide, casein, arginine and alanine in water (the mass ratio of the total mass of the kuding tea polysaccharide, the casein, the arginine and the alanine to the 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 by adopting a high-speed homogenizer at the rotating speed of 8000r/min to obtain emulsion.
(3) And (3) taking the emulsion prepared in the step (2), and carrying out spray drying under the condition of: the inlet air temperature is 180 ℃ and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 2
The tobacco essence capable of reducing the irritation to the smoke 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 kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
(2) Dissolving kuding tea polysaccharide, casein, arginine and alanine in water (the mass ratio of the total mass of the kuding tea polysaccharide, the casein, the arginine and the alanine to the 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 by adopting a high-speed homogenizer at the rotating speed of 8000r/min to obtain emulsion.
(3) And (3) taking the emulsion prepared in the step (2), and carrying out spray drying under the condition of: the inlet air temperature is 180 ℃ and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 3
The tobacco essence capable of reducing the irritation to the smoke 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 kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
(2) Dissolving kuding tea polysaccharide, casein, arginine and alanine in water (the mass ratio of the total mass of the kuding tea polysaccharide, the casein, the arginine and the alanine to the 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 by adopting a high-speed homogenizer at the rotating speed of 8000r/min to obtain emulsion.
(3) And (3) taking the emulsion prepared in the step (2), and carrying out spray drying under the condition of: the inlet air temperature is 180 ℃ and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 4
The tobacco essence capable of reducing the irritation to the smoke 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 kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
(2) Dissolving kuding tea polysaccharide, casein, arginine and alanine in water (the mass ratio of the total mass of the kuding tea polysaccharide, the casein, the arginine and the alanine to the 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 by adopting a high-speed homogenizer at the rotating speed of 8000r/min to obtain emulsion.
(3) And (3) taking the emulsion prepared in the step (2), and carrying out spray drying under the condition of: the inlet air temperature is 180 ℃ and the outlet temperature is 70 ℃ to obtain the tobacco essence.
Example 5
The tobacco essence capable of reducing the irritation to the smoke 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 kuding tea, crushing by a crusher, soaking in 90% ethanol water solution for 24 hours, and performing vacuum freeze drying on filtered filter residues. Distilled water is added according to the ratio of 1:30, extraction is carried out for 3 hours at 100 ℃, centrifugation is carried out for 10 minutes at 4000r/min, the leaching solution is collected, and rotary evaporation is carried out for concentration. Precipitating with 3 times volume of absolute ethanol at 4deg.C overnight, centrifuging at 5000r/min for 10min, and collecting crude extract of Folum Ilicis. Preparing chloroform-n-butanol solution with a volume ratio of 4:1, deproteinizing for 3 times, dialyzing with water, precipitating with ethanol overnight, centrifuging at 5000r/min for 10min, washing the residue with anhydrous ethanol, acetone and anhydrous diethyl ether for 1 time, and vacuum lyophilizing to obtain Folum Ilicis polysaccharide.
(2) Dissolving kuding tea polysaccharide and casein in water (the mass ratio of the total mass of the kuding tea polysaccharide and the casein to the 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 by adopting a high-speed homogenizer at the rotating speed of 8000r/min to obtain emulsion.
(3) And (3) taking the emulsion prepared in the step (2), and carrying out spray drying under the condition of: the inlet air 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 was used instead of kuding tea polysaccharide, and the remaining components and preparation method were the same as in example 1.
Comparative example 2
Comparative example 2 differs from example 1 in that 7 parts of beta-cyclodextrin was used instead of casein, and the remaining components and preparation method were the same as in example 1.
Comparative example 3
Comparative example 3 differs from example 1 in that 1 part casein and 0.8 part kuding tea polysaccharide were used instead of rosin glyceride, and the remaining components and preparation method were the same as in example 1.
Comparative example 4
Comparative example 4 differs 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 no pepper essential oil is contained, and the remaining components and preparation method are the same as example 1.
Comparative example 6
Comparative example 6 differs from example 1 in that no citrus essential oil was contained, and the remaining components and preparation method were the same as example 1.
Comparative example 7
Comparative example 7 differs from example 1 in that no rose essential oil was contained, and the remaining components and preparation method were the same as example 1.
Product effect test
(1) Sensory evaluation: the tobacco flavor prepared in examples 1-5 and comparative examples 4-7 was added to tobacco shreds at a rate of 0.02wt% and made into cigarette products using conventional techniques in the art. Sensory evaluation was performed according to YC/T415-2011 tobacco product sensory evaluation method. The results are shown in tables 1 and 2.
TABLE 1
TABLE 2
As can be seen from tables 1 and 2, the tobacco essence provided by the embodiment of the invention can be applied to cigarettes, effectively reduce the irritation of smoke, has sufficient aroma, strong aroma layering, softness, fineness, small irritation, no unpleasant taste and sensory score of more than 85 minutes. In the comparative example, the fragrance amount is obviously inferior to that of the examples, the fragrance is weak in layering and poor in fineness, the irritation in smoke cannot be well covered, and the sensory score is lower than 80 minutes.
(2) Fragrance retention test: the tobacco flavor prepared in examples 1, 3,4 and comparative examples 1-3 was added to tobacco shreds in a proportion of 0.02wt% and made into cigarette products using conventional techniques in the art. The retention of flavour substances is characterized by the retention of vanillin in the tobacco flavour. The retention rates of 1 month, 3 months and 6 months were measured respectively, based on 100% vanillin in the freshly prepared cigarettes.
The test uses CAR/PDMS solid phase microextraction head to collect and concentrate vanillin, and uses gas chromatography to quantitatively determine. And calculating the retention according to formula (1).
Retention = m 0 /m 1 ×100％ (1)
Wherein: m is m 0 : the amount of vanillin in the freshly prepared cigarettes; m is m 1 : the amount of vanillin in the cigarettes after placement.
The retention test results are shown in Table 3.
TABLE 3 Table 3
As can be seen from Table 3, the essence for cigarettes provided by the embodiment of the invention is added into cigarettes, has good retention rate of fragrance in the placing process, and can maintain consistency of fragrance characteristics and fragrance quality of cigarettes for a long time. In contrast, the tobacco essence provided in comparative examples 1-3 has a large loss of fragrance during the storage process, and the consistency of the fragrance characteristics and the fragrance quality of cigarettes cannot be maintained.
Claims (7)
1. The tobacco essence capable of reducing the irritation of smoke is characterized by comprising the following components: vanillin, pepper essential oil, citrus essential oil, rose essential oil, ku ding cha polysaccharide, rosin glyceride and casein;
the mass ratio of vanillin to pepper essential oil to citrus essential oil to rose essential oil is 1: (1-2): (1-5): (1-5);
the mass ratio of the kuding tea polysaccharide to the rosin glyceride to the casein is 1: (0.5-3): (5-15);
the total mass of vanillin, pepper essential oil, orange essential oil and rose essential oil is 0.01% -5% of the total mass of broadleaf holly leaf polysaccharide, rosin glyceride and casein.
2. The tobacco flavor of claim 1, further comprising an amino acid comprising arginine and alanine.
3. The tobacco flavor according to claim 2, wherein the mass ratio of arginine to alanine is 1: (0.5-2).
4. The essence for cigarettes according to claim 2, wherein the ratio of the mass of the amino acids to the mass of the ku ding cha polysaccharide is (0.01-0.5): 1.
5. the method for preparing the tobacco flavor according to any one of claims 1 to 4, comprising the steps of:
(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 (3) carrying out spray drying on the emulsion prepared in the step (1) to obtain the essence for the cigarettes.
6. The method according to claim 5, wherein in the step (1), the heating temperature is 40 to 70 ℃.
7. The method according to claim 5, wherein in the step (1), the homogenization is carried out at a rotation speed of 5000-10000r/min for 3-10min.
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