CN115584297A - Preparation method and application of plum fragrance extract - Google Patents
Preparation method and application of plum fragrance extract Download PDFInfo
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- CN115584297A CN115584297A CN202211385386.3A CN202211385386A CN115584297A CN 115584297 A CN115584297 A CN 115584297A CN 202211385386 A CN202211385386 A CN 202211385386A CN 115584297 A CN115584297 A CN 115584297A
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- 239000000284 extract Substances 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000003205 fragrance Substances 0.000 title abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 241000208125 Nicotiana Species 0.000 claims abstract description 24
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 24
- 238000000926 separation method Methods 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- 235000019504 cigarettes Nutrition 0.000 claims description 54
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 50
- 150000002148 esters Chemical class 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 17
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims description 16
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 238000010992 reflux Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000003571 electronic cigarette Substances 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 229920002301 cellulose acetate Polymers 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 238000013329 compounding Methods 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 7
- 235000021018 plums Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 239000000686 essence Substances 0.000 description 4
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000007794 irritation Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations 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
- A24B15/10—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
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/02—Cigars; Cigarettes with special covers
- A24D1/022—Papers for roll-your-own cigarettes
-
- 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
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a plum fragrance extract, which comprises the following steps: freezing pretreatment of raw materials, extraction of double-layer solution, separation and re-compounding. The invention also discloses application of the plum fragrance extract prepared by the preparation method in tobacco.
Description
Technical Field
The invention belongs to the technical field of cigarette materials, and particularly relates to a preparation method and application of a plum fragrance extract.
Background
With the increasing requirements of consumers on the cigarette quality, how to enhance the smoke comfort, increase the fragrance amount and improve the cigarette quality becomes a research and development hotspot of various cigarette production enterprises. For cigarettes, the primary quality impact comes from tobacco leaf raw material, which is generally difficult to modify for every tobacco industry; moreover, as an agricultural product, the quality of the product is also restricted by various uncontrollable factors such as weather and planting, and the cost is high. Therefore, in the eyes of cigarette designers, the tobacco flavor becomes another important design option besides the main raw material of tobacco leaves.
Plum flavor has been favored by various large tobacco enterprises as an important type of cigarette flavor, and the application of Shanghai cigarette to the flavor is the most prominent, wherein the plum flavor of Hua cigarette almost becomes the characteristic of the brand of cigarette. The fragrance can provide pleasant smell of unpacking fragrance, can make smoke have obvious feeling of promoting the secretion of saliva, improves the dryness and irritation of the smoke, covers offensive odor and improves the quality of cigarettes. Many tobacco essence companies have been studying a lot on extraction and imitation of plum fragrance, but almost none of the extracts or compound essences can be considered in both smelling and smoking senses, and the reason is that an extraction method capable of being considered between volatile fragrance components and taste components requiring high-intensity extraction operation cannot be found. Therefore, how to develop the plum-flavored essence is a problem which needs to be solved by all big tobacco companies and essence companies. The invention is therefore proposed.
Disclosure of Invention
The invention provides a preparation method of a plum-flavored extract, which can extract both aroma components and taste components, and the obtained extract can be applied to flavoring of tobacco shreds, cigarette paper or electronic cigarettes, so that the feeling of promoting the secretion of saliva in the oral cavity is improved, and the dryness and irritation of smoke are improved.
The technical scheme of the invention is as follows:
the invention discloses a preparation method of a plum fragrance extract, which comprises the following steps:
(1) Freezing fresh green plum for over 24 hr, and crushing to obtain raw material; slightly crushing the frozen fresh green plums, wherein the slightly crushing is mainly used for breaking the plum peels to ensure that the inner pulps can be fully contacted with the solution, so that the method of manually cutting the plum cuts can be adopted, and a crusher can be used for punching the broken positions on the plums; when the crusher is adopted, the operation intensity is controlled according to the power of different crushers, and the operation intensity can be controlled within 3 to 5 seconds generally;
(2) Adding water, ethanol and ethyl butyrate into the extraction raw material obtained in the step (1), wherein liquid can form two layers, namely a water layer and an ester layer; heating until the water layer is boiled, condensing and refluxing for a period of time, and cooling and separating to obtain a water layer solution, an ester layer solution and residues.
(3) Performing membrane separation on the water layer solution obtained in the step (2), enriching, and then heating and concentrating to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain an olfactory extract;
(4) And (4) mixing the taste extract and the odor extract obtained in the step (3) according to a certain mass ratio, and dissolving the mixture in water or glycerol/propylene glycol to obtain the plum fragrance extract.
Preferably, the total adding amount of the water, the ethanol and the ethyl butyrate in the step (2) is 2-4 times of the stacking volume of the extraction raw materials; wherein, the water, the ethanol and the ethyl butyrate are added according to the volume ratio of (5-15) to 1 to (2-4), and the preferred volume ratio is 10:1: 3; because the excessive volume of the water layer can influence the extraction effect of the ester layer on the smelly components, and the excessive volume of the ester layer can influence the boiling of the water layer and is easy to generate bumping; the addition of the ethanol can cause the excessive addition of water and ester, extract some weak polar components with obvious taste and aroma improvement effects, and improve the quality of the water layer extract; however, the ethanol content should not be too high, which may affect the boiling point of the water layer and reduce the extraction efficiency of the water layer.
Preferably, the time for condensing reflux in the step (2) is controlled to be 3-6h; if the time is too short, the extraction effect is not good, and if the time is too long, odor components in the ester layer can be seriously volatilized, so that the quality of the final extract is influenced.
Preferably, the separation membrane for membrane separation of the aqueous layer solution in step (3) is a cellulose acetate microfiltration membrane; cellulose acetate microfiltration membranes are commercially available (catalyst capacity 500-1,500. Mu.L, MWCO 500Da, dia. 16 mm).
Preferably, the mass ratio of the taste extract to the smell extract in the step (4) is 4: 0.5-1. The reduction of the amount of the smelling extract is generally applicable to the traditional Chinese style flue-cured tobacco type cigarette formula, and the increase of the amount of the smelling extract can be applicable to blended type cigarettes, heating non-burning cigarettes or electronic cigarette tobacco tar; the concentration of the dissolved mixture can be determined according to the design value or the application part of the cigarette, the concentration is generally increased when the mixture is used for flavoring cut tobacco, and the concentration is properly reduced according to the rotating speed of a coating machine when the mixture is used for flavoring cigarette paper.
The invention also discloses the application of the plum fragrance extract prepared by the preparation method in tobacco.
Preferably, the plum-flavored extract is used in cut tobacco, cigarette paper, or electronic cigarette oil. The plum-fragrance extract has poor effect when used for perfuming a filter tip. Generally, when the plum flavor extract is applied to flavoring of flue-cured tobacco shreds, the mass ratio of the taste extract to the odor extract is controlled to be 4: 0.5-0.8; when the flavoring agent is applied to flavoring mixed type cigarette cut tobacco, the mass ratio of the taste extract to the odor extract is controlled to be 4: 0.7-1; when the flavoring agent is applied to the cigarette or the electronic cigarette tobacco tar which is not combusted by heating, the mass ratio of the taste extract to the flavor extract is controlled to be 4: 0.7-1; when the cigarette paper is applied, the mass ratio of the taste extract to the smell extract is controlled to be 4: 0.5-0.7. The flavored tobacco shreds or cigarette paper can be produced by normal cigarette production process.
The invention has the beneficial effects that:
the preparation method of the plum-flavored extract is simple, and can be used for extracting volatile aroma components and taste components requiring high-intensity extraction operation. The plum aroma extract obtained by the preparation method can provide pleasant plum unpacking aroma, has obvious fluid production feeling during cigarette smoking, improves smoke dryness and irritation, covers offensive odor, and has a remarkable effect of improving cigarette quality.
Detailed Description
The present invention will be described in further detail with reference to the following examples, which are intended to illustrate the present invention and are not intended to limit the present invention.
Example 1: preparation method of mume fructus extract is provided. This example prepared the extract as follows:
step 1, raw material pretreatment: freezing fresh green plums for more than 24h, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: after water, ethanol and ethyl butyrate are poured into the extraction raw material obtained in the step 1, the total addition amount is 2 times of the stacking volume of the extraction raw material; the volume ratio of water, ethanol and ethyl butyrate is 10:1: 3, and the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for 3h, and then cooling and separating to obtain a water layer solution, an ester layer solution and residues;
and step 3, separation: performing membrane separation (specification: dimension capacity 500-1,500 μ L, MWCO 500Da, diameter.16mm) on the water layer solution obtained in the step 2, enriching, and heating and concentrating to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain an olfactory extract;
step 4, compounding: and (3) mixing the taste extract and the smelly extract obtained in the step (3) according to the mass ratio of 4: 0.5, and dissolving in water to obtain the plum fragrance extract.
The extract is added in the flavoring process of tobacco shred of tobacco type cigarette to produce # 2 cigarette, and blank cigarette without the extract is # 1 cigarette, and other factors of the two cigarettes are the same. The results of sensory evaluation of the above two types of cigarettes are shown in the following table. The evaluation was performed by a score system, and the score was 10 points when the feeling was stronger.
TABLE 1 sensory comparison of the plum fragrance extract obtained in example 1
| Numbering | Pleasant feeling of opening the bag | Producing fluid and moistening | Miscellaneous qi |
| 1# | 5 | 4 | 6 |
| 2# | 8 | 8 | 3 |
Example 2: preparation method of mume fructus extract is provided. This example prepares an extract as follows:
step 1, raw material pretreatment: freezing fresh green plums for more than 24h, and then slightly crushing to obtain an extraction raw material;
step 2 double-layer solution extraction: after water, ethanol and ethyl butyrate are poured into the extraction raw material obtained in the step 1, the total addition amount is 4 times of the stacking volume of the extraction raw material; the volume ratio of water, ethanol and ethyl butyrate is 10:1: 3, and the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for 6h, and then cooling and separating to obtain a water layer solution, an ester layer solution and residues;
step 3, separation: performing membrane separation (filler capacity 500-1,500 μ L, MWCO 500Da, dia.16mm) on the water layer solution obtained in the step 2, enriching, and then heating and concentrating to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain the olfactory extract.
Step 4, compounding: and (4) mixing the taste extract and the odor extract obtained in the step (3) according to the mass ratio of 4: 1, and dissolving the mixture in water to obtain the plum fragrance extract.
The extract is added in the flavoring process of mixed type cigarette tobacco, the produced cigarette is No. 2, the blank cigarette without the extract is No. 1, and other factors of the two cigarettes are the same. The results of sensory evaluation of the above two types of cigarettes are shown in the following table. The evaluation was performed by a score system, and the score was 10 points when the feeling was stronger.
Table 2 sensory comparison of the plum fragrance extract obtained in example 2
| Number of | Pleasant feeling of opening the bag | Promoting the production of body fluid and moistening | Miscellaneous qi |
| 1# | 6 | 5 | 6 |
| 2# | 7 | 8 | 2 |
Example 3: preparation method of mume fructus extract is provided. This example prepared the extract as follows:
step 1, raw material pretreatment: freezing fresh green plums for more than 24h, and then slightly crushing to obtain an extraction raw material;
step 2 double-layer solution extraction: after water, ethanol and ethyl butyrate are poured into the extraction raw material obtained in the step 1, the total addition amount is 3 times of the stacking volume of the extraction raw material; the volume ratio of water, ethanol and ethyl butyrate is 10:1: 3, and the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for 4h, and cooling and separating to obtain a water layer solution, an ester layer solution and residues.
Step 2, separation: performing membrane separation (filler capacity 500-1,500 μ L, MWCO 500Da, dia.16mm) on the water layer solution obtained in the step 2, enriching, and then heating and concentrating to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain the olfactory extract.
Step 4, compounding: and (3) mixing the taste extract and the smelly extract obtained in the step (3) according to the mass ratio of 4: 0.8, and dissolving in water to obtain the plum fragrance extract.
The extract is added in the flavoring process of cigarette tobacco which is not burnt by heating, the produced cigarette is No. 2, the blank cigarette without the extract is No. 1, and other factors of the two cigarettes are the same. The results of sensory evaluation of the above two types of cigarettes are shown in the following table. The evaluation was performed by a score system, and the score was 10 points when the feeling was stronger.
Table 3 sensory comparison of the plum fragrance extract obtained in example 3
| Number of | Pleasant feeling of opening the bag | Producing fluid and moistening | Miscellaneous qi |
| 1# | 7 | 7 | 5 |
| 2# | 8 | 8 | 2 |
Example 4: preparation method of mume fructus extract is provided. This example prepares an extract as follows:
this example prepared the extract as follows:
step 1, raw material pretreatment: freezing fresh green plums for more than 24h, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: after water, ethanol and ethyl butyrate are poured into the extraction raw material obtained in the step 1, the total addition amount is 3 times of the stacking volume of the extraction raw material; the volume ratio of water, ethanol and ethyl butyrate is 10:1: 3, and the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for 3h, and then cooling and separating to obtain a water layer solution, an ester layer solution and residues.
And step 3, separation: performing membrane separation (dimension capacity 500-1,500 μ L, MWCO 500Da, and diameter.16mm) on the water layer solution obtained in the step 2, enriching, and heating and concentrating to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain the olfactory extract.
Step 4, compounding: and (4) mixing the taste extract and the odor extract obtained in the step (3) according to the mass ratio of 4: 0.9, and dissolving the mixture by using glycerol/propylene glycol to obtain the plum fragrance extract.
The extract is added into tobacco tar of electronic cigarette to produce # 2 cigarette, and blank cigarette without the extract is # 1 cigarette, with the other factors being the same. The results of sensory evaluation of the above two types of cigarettes are shown in the following table. The evaluation was made by a score scale, and the score was 10 when the score was full, the stronger the sensation was, the higher the score was.
Table 4 sensory comparison of the plum blossom extracts obtained in example 4
| Number of | Pleasant feeling of opening the bag | Promoting the production of body fluid and moistening | Miscellaneous qi |
| 1# | / | 6 | 3 |
| 2# | / | 7 | 2 |
Example 5: preparation method of mume fructus extract is provided. This example prepared the extract as follows:
step 1, raw material pretreatment: freezing fresh green plums for more than 24h, and then slightly crushing to obtain an extraction raw material;
step 2 double-layer solution extraction: after water, ethanol and ethyl butyrate are poured into the extraction raw material obtained in the step 1, the total addition amount is 3 times of the stacking volume of the extraction raw material; water, ethanol and ethyl butyrate are mixed according to a volume ratio of 10:1: 3, the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for 3h, and then cooling and separating to obtain a water layer solution, an ester layer solution and residues;
and step 3, separation: performing membrane separation (dimension capacity 500-1,500 μ L, MWCO 500Da, and diameter.16mm) on the water layer solution obtained in the step 2, enriching, and heating and concentrating to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain an olfactory extract;
step 4, compounding: and (3) mixing the taste extract and the smell extract obtained in the step (3) according to the mass ratio of 4:0.7, and dissolving in water to obtain the plum blossom extract.
The extract is added to cigarette paper, the cigarette produced by adopting the cigarette paper is No. 2, the blank cigarette produced by adopting common cigarette paper (the other indexes are the same) without the extract is No. 1, and other factors of the two cigarettes are the same. The two cigarettes were subjected to sensory evaluation, and the results are shown in the following table. The evaluation was performed by a score system, and the score was 10 points when the feeling was stronger.
TABLE 5 sensory comparison of the plum fragrance extract obtained in example 5
| Numbering | Pleasant feeling of opening the bag | Promoting the production of body fluid and moistening | Miscellaneous qi |
| 1# | 5 | 3 | 6 |
| 2# | 7 | 8 | 4 |
The above description is only for the purpose of describing particular embodiments of the present invention in detail, but the technical solutions proposed by the present invention are not limited to the above-described methods. Equivalent modifications and variations of the proposed technology, which may occur to those skilled in the art, are intended to be included within the scope of the appended claims without departing from the basic underlying principles of the technology.
Claims (7)
1. A preparation method of a plum blossom extract is characterized by comprising the following steps:
(1) Freezing fresh green plum for over 24 hr, and crushing to obtain raw material;
(2) Adding water, ethanol and ethyl butyrate into the extraction raw material obtained in the step (1), wherein liquid can form two layers, namely a water layer and an ester layer; heating until the water layer is boiled, condensing and refluxing for a period of time, and cooling and separating to obtain a water layer solution, an ester layer solution and residues.
(3) Performing membrane separation on the water layer solution obtained in the step (2), enriching, and then heating and concentrating to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then carrying out vacuum concentration to obtain an olfactory extract;
(4) And (3) mixing the taste extract and the smelly extract obtained in the step (3) according to a certain mass ratio, and dissolving the mixture in water or glycerol/propylene glycol to obtain the plum extract.
2. The method according to claim 1, wherein the total amount of water, ethanol and ethyl butyrate added in the step (2) is 2 to 4 times the bulk volume of the extraction raw material; wherein, the water, the ethanol and the ethyl butyrate are added according to the volume ratio of (5-15) to (1) to (2-4).
3. The method of claim 1, wherein the condensing reflux time in step (2) is controlled to be 3 to 6 hours.
4. The method according to claim 1, wherein the separation membrane for membrane separation of the aqueous layer solution in the step (3) is a cellulose acetate microfiltration membrane.
5. The method according to claim 1, wherein the mass ratio of the taste extract to the olfactory extract in step (4) is 4: 0.5-1.
6. Use of the extract of ume seed prepared by the method according to any one of claims 1 to 5 in tobacco.
7. Use according to claim 6, wherein the plum extract is used in cigarette tobacco, cigarette paper, or electronic cigarette smoke.
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| CN202211385386.3A CN115584297B (en) | 2022-11-07 | 2022-11-07 | Preparation method and application of plum extract |
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| CN202211385386.3A CN115584297B (en) | 2022-11-07 | 2022-11-07 | Preparation method and application of plum extract |
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