CN113907398B - Electronic atomized liquid with liquid leakage preventing function - Google Patents
Electronic atomized liquid with liquid leakage preventing function Download PDFInfo
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- CN113907398B CN113907398B CN202111148730.2A CN202111148730A CN113907398B CN 113907398 B CN113907398 B CN 113907398B CN 202111148730 A CN202111148730 A CN 202111148730A CN 113907398 B CN113907398 B CN 113907398B
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- liquid
- atomized liquid
- electronic atomized
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Classifications
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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
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
- A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
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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
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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
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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
- A24B3/12—Steaming, curing, or flavouring tobacco
Abstract
The application relates to an electronic atomized liquid with a liquid leakage prevention function, and belongs to the field of electronic atomized liquid. The preparation method comprises the following steps: 68-73 parts of solvent; 12-15 parts of vegetable oil; 7.5 to 8.5 portions of food glue; 2.5 to 3.3 parts of phytosterol; 1.8 to 2.3 portions of nicotine; 0.9 to 1.5 portions of organic acid. The preparation method comprises the following steps: mixing the tobacco juice base oil, vegetable oil, nicotine and organic acid, heating to 45-55 ℃, and stirring and dispersing uniformly to obtain base tobacco juice; mixing food gum, plant sterol and basic smoke liquid, heating to 75-80 ℃, stirring and dispersing uniformly, standing and cooling to 20-25 ℃ to obtain gelatinous electronic atomized liquid. The electronic atomized liquid has a stable gel state, is not easy to leak and volatilize in the transportation, storage and use processes, and is favorable for improving the quality of the electronic atomized liquid and prolonging the storage life of the electronic atomized liquid.
Description
Technical Field
The invention relates to the field of electronic atomized liquid, in particular to an electronic atomized liquid with a liquid leakage preventing function.
Background
An electronic cigarette is an electronic device for simulating a cigarette, and generally consists of a battery, an atomizer, tobacco juice and the like, wherein the tobacco juice is heated by the atomizer and converted into smoke to be sucked.
The electronic atomized liquid generally consists of components such as basic tobacco tar serving as a solvent, nicotine with tobacco taste, essence and the like, and the electronic atomized liquid on the market is endless in taste, however, most of the electronic atomized liquid is oily liquid, and the oily liquid is easy to leak, has the conditions of quick fragrance volatilization, inconvenient storage and transportation and the like, and influences the quality of the electronic tobacco tar and the use experience of a drawer.
Disclosure of Invention
In order to reduce the leakage condition of the electronic atomized liquid, the application provides the electronic atomized liquid with the leakage prevention function.
The application provides an electron atomized liquid with leak protection liquid function adopts following technical scheme:
the electronic atomized liquid with the liquid leakage prevention function is prepared from the following raw materials in parts by weight:
by adopting the technical scheme, the food glue can enable the electronic atomized liquid to be coagulated into gel at normal temperature and has the property of thermal reversibility, meanwhile, the phytosterol is taken as a gel factor in vegetable oil to be wound with the food glue through intermolecular acting force to form a three-dimensional net structure, in addition, the organic acid can adjust the pH value of a gel system to enable the pH value to be better coagulated, and the salt formed by nicotine and the organic acid can promote the nicotine to be better absorbed in the oral cavity, so that the influence of the absorption resistance of nicotine components caused by adding the food glue is reduced, and the gel property of the electronic atomized liquid is more stable while the taste of the electronic atomized liquid is maintained, thereby being beneficial to reducing the defects of volatilization, liquid seepage, liquid leakage and the like of the electronic atomized liquid in the storage, transportation or use process of the electronic atomized liquid, prolonging the storage service life of the electronic atomized liquid to a certain extent, and better maintaining the use quality of the electronic atomized liquid.
Preferably, the plant sterols include one or more combinations of ergosterol, β -sitosterol, stigmasterol.
By adopting the technical scheme, a three-dimensional network structure is formed in the electronic atomized liquid, so that the electronic atomized liquid is wound with food glue to form a gel system with better stability, and in addition, ergosterol, beta-sitosterol and stigmasterol have good emulsifying property, so that all components of the electronic atomized liquid can be uniformly mixed, and the eating quality of the electronic atomized liquid is improved.
Preferably, the vegetable oil comprises one or more of a combination of crusta oil and camellia oil.
By adopting the technical scheme, the electronic atomized liquid has more fragrant and mellow taste.
Preferably, the plant sterol comprises 0.6 to 0.8 part of ergosterol, 1.2 to 1.5 parts of beta-sitosterol and 0.7 to 1.0 part of stigmasterol by weight, and the plant oil comprises 6 to 7.5 parts of crusted oil and 6 to 7.5 parts of camellia oil by weight.
By adopting the technical scheme, ergosterol, beta-sitosterol, stigmasterol, tangerine peel oil and camellia oil are used as raw materials of the electronic atomized liquid in a certain range in a compounding way, so that the gel of the electronic atomized liquid is not easily affected by temperature, the electronic atomized liquid has better stability, and the gel-off pulp and liquid-soaking phenomenon is not easily generated even after the electronic atomized liquid is kept stand for a period of time, thereby ensuring better food pumping quality of the electronic atomized liquid.
Preferably, the organic acid is composed of 0.2-0.4 part of citric acid, 0.2-0.4 part of caffeic acid and 0.4-0.7 part of stearic acid in parts by weight.
By adopting the technical scheme, the salt substances formed by the reaction of the nicotine in the citric acid, the caffeic acid and the stearic acid can be better captured in the three-dimensional network structure formed by the ergosterol, the beta-sitosterol, the stigmasterol, the crusted oil and the camellia oil, so that the combination effect of the nicotine component and the electronic atomized liquid gel system is better, the nicotine component is not easy to separate even if the electronic atomized liquid is separated from the pulp after standing for a long time, and the electronic atomized liquid can maintain good sucking taste after being repeatedly stored and sucked.
Preferably, the food gum comprises one or more combinations of carrageenan, gelatin, agar.
By adopting the technical scheme, the gel-like thermoreversible melting and solidifying temperature formed by the electronic atomized liquid is suitable, the good gel form can be maintained at normal temperature, and the electronic atomized liquid can be rapidly atomized at the high temperature.
Preferably, the solvent comprises one or more combinations of propylene glycol, glycerol.
By adopting the technical scheme, each component of the electronic atomized liquid is uniformly dispersed in propylene glycol or glycerol, and the characteristics are stable, so that the gel-like electronic atomized liquid with excellent quality can be better formed.
Preferably, the preparation method comprises the following steps:
step one: mixing the tobacco juice base oil, vegetable oil, nicotine and organic acid, heating to 45-55 ℃, and stirring and dispersing uniformly to obtain base tobacco juice;
step two: mixing food gum, plant sterol and basic smoke liquid, heating to 75-80 ℃, stirring and dispersing uniformly, standing and cooling to 20-25 ℃ to obtain gelatinous electronic atomized liquid.
By adopting the technical scheme, the raw materials such as the food gum and the plant sterol are stirred after being heated to 75-80 ℃, so that mutual collision of molecules in the system can be promoted to better form a three-dimensional network structure, meanwhile, nicotine and organic acid are fully mixed and uniformly distributed in a gel system, the electronic atomized liquid can form a gel form after being cooled, and the electronic atomized liquid is not easy to leak and better stored.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the components such as vegetable oil, food gum and phytosterol are compounded, so that the electronic atomized liquid can form gel with stable properties, and can maintain good gel form under normal temperature storage, so that the electronic atomized liquid is not easy to leak and volatilize in the processes of transportation, storage and use, the quality of the electronic atomized liquid is improved, and the storage life of the electronic atomized liquid is prolonged; 2. by adding organic acid into the electronic atomized liquid, the salt formed by the organic acid and the nicotine can promote the better absorption of the nicotine component in the oral cavity, so that the situation that the absorption of the nicotine component is blocked due to the addition of food gum is reduced, and the taste of the electronic atomized liquid for eating is better kept;
3. through melting and mixing the raw materials of the electronic atomization liquid in the temperature range of 75-80 ℃, the gel factors in the electronic atomization liquid can better form a stable three-dimensional network structure, and the electronic atomization liquid can form a more stable gel form after being cooled.
Detailed Description
The present application is described in further detail below with reference to examples.
The raw material sources used in the following examples and comparative examples are commercially available products except for the following specific descriptions.
The tangerine peel oil is selected from tangerine peel oil of Shanxi Huashi biological technology Co., ltd;
the camellia oil is selected from camellia oil of Shandong Zhuanzhuan new material Co;
ergosterol is purchased from the company of the biological engineering of Siam Rayleigh;
beta-sitosterol is purchased from Shaanxi Huashi biotechnology limited company;
stigmasterol was purchased from the Shaanxi Huashi biotechnology Co.
Examples
Example 1
The electronic atomized liquid with the liquid leakage preventing function has the raw material components shown in Table 1, and the preparation method comprises the following steps:
step one: adding the tobacco juice base oil, the vegetable oil, the nicotine and the organic acid into a stirring kettle according to the adding amount of the table 1, mixing, heating to 45 ℃, stirring at a rotating speed of 100r/min for 15min, and uniformly dispersing to obtain the base tobacco juice;
step two: the food gum, the plant sterol and the essence are put into a stirring kettle according to the adding amount of the table 1 to be mixed with the basic smoke liquid, the temperature is raised to 75 ℃, the mixture is stirred at the rotating speed of 60r/min for 30min to be uniformly dispersed, the mixture is discharged and placed in a refrigerating chamber, and the mixture is kept stand and cooled to 20 ℃ to obtain gelatinous electronic atomized liquid.
Example 2
The electronic atomized liquid with the liquid leakage preventing function has the raw material components shown in Table 1, and the preparation method comprises the following steps:
step one: adding the tobacco juice base oil, the vegetable oil, the nicotine and the organic acid into a stirring kettle according to the adding amount of the table 1, mixing, heating to 55 ℃, stirring at a rotating speed of 100r/min for 15min, and uniformly dispersing to obtain the base tobacco juice;
step two: the food gum, the plant sterol and the essence are put into a stirring kettle according to the adding amount of the table 1 to be mixed with the basic smoke liquid, the temperature is raised to 80 ℃, the mixture is stirred at the rotating speed of 60r/min for 30min to be uniformly dispersed, the mixture is discharged and placed in a thermostatic chamber, and the mixture is kept stand and cooled to 25 ℃ to obtain gelatinous electronic atomized liquid.
Examples 3 to 8
The difference from example 1 is that the raw materials and the amounts to be added are different, and the amounts to be added of the raw materials in examples 3 to 8 are shown in Table 1.
TABLE 1 addition amount (unit: 10) of each raw material of examples 1 to 8 -2 kg)
Comparative example
Comparative example 1
The difference from example 1 is that in the second step of the preparation method of the electronic atomized liquid in comparative example 1, the temperature of mixing and stirring the food gum, the plant sterol and the base smoke liquid is 85 ℃, stirring is carried out for 30min to uniformly disperse, discharging is carried out, and the mixture is placed in a refrigerating chamber, and is kept stand and cooled to 25 ℃ to obtain the gelatinous electronic atomized liquid.
Comparative examples 2 to 5
The difference from example 1 is that the amounts of each of the raw materials added in comparative examples 2 to 5 are shown in Table 2.
TABLE 2 addition amount (unit: 10) of each raw material of comparative examples 1 to 5 -2 kg)
Performance test
Experiment 1 apparent performance test.
1.1 sample preparation: the electronic atomized liquids obtained in examples 1 to 8 and comparative examples 1 to 5 were used as apparent property test samples, each sample was heated to 75℃respectively, melted and poured into a corresponding mold, the dimensions of the mold were 1 cm. Times.1 cm, and a plastic shell having one end open was placed into the corresponding mold until it was filled, and after the mold was placed in a thermostatic chamber at 20℃and allowed to stand still and cool for 30 minutes to gel.
1.2 detection method: preparing a plurality of plastic plates of the same material and with the side length of 10cm multiplied by 10cm, fixing nylon cloth of the same material on each plastic plate, placing one surface of the plastic plate with the nylon cloth at one end of a die opening filled with gel-like samples, enabling the die to be positioned at the central position of the plastic plate, and then inverting the plastic plate and the die together, so that each sample is correspondingly placed on each plastic plate, and the samples are in contact with the surface of the nylon cloth. Each sample with the plastic plate and the mold was left to stand in a thermostatic chamber, the temperature of the thermostatic chamber was adjusted to 35 ℃, after 3 hours of standing, each sample was taken out, and the maximum width (unit: mm) of the wetted nylon cloth spread on the plastic plate was measured for each sample.
The detection results of the respective samples are shown in Table 3.
TABLE 3 apparent property test results (unit: mm) for each sample
Experiment 2 sensory evaluation detection.
2.1 sample preparation
The electronic atomized solutions prepared in examples 1 to 8 and comparative examples 1 to 5 were used as sensory evaluation samples, and each sample was heated to 75 ℃ to be melted and then added to an electronic cigarette, and the same two sets of the electronic cigarettes were provided for each of the disposable electronic cigarettes containing the electronic atomized solution samples in examples and comparative examples.
One group is designated as a group #a, and a simulated sucking test is performed on the group #a, and the group #a after the simulated sucking test is ended is used as a post-sucking sample. The simulated suction test method comprises the following steps: placing the electronic cigarettes containing the samples in a thermostatic chamber at 30 ℃ for 2d, then installing the electronic cigarettes in an air extractor for simulating food suction, performing simulated food suction by the air extractor for 3s at an extraction rate of 30mL/s, taking out the electronic cigarettes containing the samples, placing the electronic cigarettes in the thermostatic chamber at 35 ℃ again, and taking out the simulated food suction after 2d of standing, thus performing cyclic operation for 10 times. Group #a samples were prepared and left at room temperature and were subjected to sensory evaluation test within 1 d.
The other group was designated as #b group, which was used as an initial feeding sample, and the #b group was left at room temperature after completion of preparation and was subjected to sensory evaluation and detection within 1 d.
2.2 sensory evaluation project scoring criteria
Setting 3 scoring items, namely inlet dryness, irritation and smoke flavor; the scoring value of each item is 1-5 points, each item takes 1 point as a scoring unit, and the scoring standard and the corresponding scoring value of each item index are shown in Table 4 in detail.
TABLE 4 sensory evaluation project scoring criteria
2.3 sensory evaluation procedure
Setting 10 smokers with 10-30 years of tobacco age as smokers, providing samples and a scoring table for each smoker, taking food from each electronic cigarette sample in a dark scoring mode, and scoring three items of inlet dryness, irritation and tobacco fragrance of the group # a samples and the group # b samples according to 3 sensory quality evaluation indexes in table 4. Groups #a and #b of the same sample can be alternately smoked to compare scores, and the smoking evaluation between different samples needs to be separated by at least 30min, and the mouth needs to be rinsed 5 times by drinking water. After the suction is finished, collecting a scoring table of the suction assessors, wherein the evaluation results of each suction assessor are valid, respectively calculating the arithmetic average value of the inlet dryness, the irritation and the smoke flavor of each sample, and reserving a decimal result, and each result is shown in Table 5 in detail.
TABLE 5 sensory evaluation results of the samples
As can be seen from the apparent test data results in Table 3, examples 1 to 8 have smaller wetting width than comparative examples 2 to 5, examples 1 to 8 have more excellent liquid retaining effect, the formed gel form is not easy to segregate and permeate outwards, and in addition, as can be seen from the sensory evaluation structure in Table 5, examples 1 to 8 have smaller differences in dryness, irritation and smoke flavor before and after repeated standing-pumping treatment compared with comparative examples 2 to 5, it is seen that compounding the food gum with vegetable oil, phytosterol and organic acid in the electronic atomized liquid is favorable for maintaining the electronic atomized liquid in a better form, and the electronic atomized liquid can have better pumping quality after long-term storage.
As can be seen from comparison of the apparent detection results and the sensory evaluation results of the example 1 and the example 6, the example 5 has smaller wetting width and higher evaluation score, which indicates that the ergosterol, the beta-sitosterol, the stigmasterol, the crusted oil and the camellia oil are used in a compounding way at the same time, so that the gel stability of the electronic atomized liquid is improved, and the quality of the extracted food of the electronic atomized liquid is improved.
As can be seen from comparison of the apparent detection results and the sensory evaluation results of the example 6 and the example 7, the example 7 not only has smaller wetting width, but also shows smaller difference in scores before and after the simulated eating process, which indicates that salt substances formed by citric acid, caffeic acid, stearic acid and nicotine can have better combination adsorptivity with three-dimensional network structures formed by ergosterol, beta-sitosterol, stigmasterol, crusted oil and camellia oil, so that nicotine components are not easy to be taken away after the electronic atomized liquid is separated from pulp, and the electronic atomized liquid maintains more stable eating taste.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (5)
1. The electronic atomized liquid with the liquid leakage prevention function is characterized by being prepared from the following raw materials in parts by weight:
68-73 parts of solvent;
12-15 parts of vegetable oil;
7.5 to 8.5 portions of food glue;
2.5 to 3.3 parts of phytosterol;
1.8 to 2.3 portions of nicotine;
0.9 to 1.5 portions of organic acid;
1.5 parts of essence;
wherein the plant sterol is selected from one or more of ergosterol, beta-sitosterol, stigmasterol;
the vegetable oil is selected from one or two of tangerine peel oil and camellia oil;
the solvent is selected from one or two of propylene glycol and glycerol.
2. The electronic atomized liquid with the liquid leakage prevention function according to claim 1, wherein the plant sterol consists of 0.6-0.8 part of ergosterol, 1.2-1.5 parts of beta-sitosterol and 0.7-1.0 part of stigmasterol in parts by weight, and the plant oil consists of 6-7.5 parts of crusted oil and 6-7.5 parts of camellia oil.
3. The electronic atomized liquid with the liquid leakage prevention function according to claim 2, wherein the organic acid comprises, by weight, 0.2-0.4 part of citric acid, 0.2-0.4 part of caffeic acid and 0.4-0.7 part of stearic acid.
4. An electronic aerosol with leakage protection according to any one of claims 1-3, wherein said food gum is selected from the group consisting of carrageenan, gelatin, agar, and combinations thereof.
5. The method for preparing an electronic atomized liquid with a liquid leakage preventing function according to any one of claims 1 to 4, comprising the steps of:
step one: mixing solvent, vegetable oil, nicotine and organic acid, heating to 45-55 ℃, stirring and dispersing uniformly to obtain basic smoke liquid;
step two: mixing food gum, plant sterol and essence with the basic smoke liquid, heating to 75-80 ℃, stirring and dispersing uniformly, standing and cooling to 20-25 ℃ to obtain gelled electronic atomized liquid.
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| CN202111148730.2A CN113907398B (en) | 2021-09-28 | 2021-09-28 | Electronic atomized liquid with liquid leakage preventing function |
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| CN202111148730.2A CN113907398B (en) | 2021-09-28 | 2021-09-28 | Electronic atomized liquid with liquid leakage preventing function |
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| CN113907398B true CN113907398B (en) | 2023-06-27 |
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| CN105263345A (en) * | 2013-05-06 | 2016-01-20 | 派克斯实验公司 | Nicotine salt formulations for aerosol devices and methods thereof |
| CN104256888B (en) * | 2014-08-07 | 2016-06-22 | 江苏中烟工业有限责任公司 | A kind of heat-sensitive electronic tobacco juice and preparation thereof |
| CN111700264B (en) * | 2020-06-30 | 2023-01-31 | 江南大学 | Preparation method and application of bicontinuous emulsion gel |
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