CN115584297B - Preparation method and application of plum extract - Google Patents
Preparation method and application of plum extract Download PDFInfo
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- CN115584297B CN115584297B CN202211385386.3A CN202211385386A CN115584297B CN 115584297 B CN115584297 B CN 115584297B CN 202211385386 A CN202211385386 A CN 202211385386A CN 115584297 B CN115584297 B CN 115584297B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 241000208125 Nicotiana Species 0.000 claims abstract description 26
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 26
- 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 55
- 235000019504 cigarettes Nutrition 0.000 claims description 52
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 50
- 150000002148 esters Chemical class 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 18
- 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
- 238000010438 heat treatment Methods 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 14
- 235000021018 plums Nutrition 0.000 claims description 12
- 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000003571 electronic cigarette Substances 0.000 claims description 6
- 229920002301 cellulose acetate Polymers 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 238000009825 accumulation Methods 0.000 claims description 2
- 238000009833 condensation Methods 0.000 claims description 2
- 230000005494 condensation Effects 0.000 claims description 2
- 238000013329 compounding Methods 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 description 10
- 230000035807 sensation Effects 0.000 description 10
- 235000019615 sensations Nutrition 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 239000007789 gas Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000011158 Prunus mume Nutrition 0.000 description 5
- 244000018795 Prunus mume Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000779 smoke Substances 0.000 description 4
- 235000019634 flavors Nutrition 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
- 239000012530 fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229940055390 glycerin / propylene glycol Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 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
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 208000026451 salivation Diseases 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
Abstract
The invention discloses a preparation method of a plum extract, which comprises the following steps: raw material freezing pretreatment, double-layer solution extraction, separation and re-compounding. The invention also discloses application of the Mei Zixiang 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 extract.
Background
Along with the increasing requirements of consumers on the quality of cigarettes, how to enhance the comfort of the smoke, improve the aroma and improve the quality of the cigarettes becomes a hot spot for research and development of various cigarette manufacturers. For cigarettes, the primary quality impact comes from tobacco raw materials, which are generally difficult to modify for every tobacco industry; and as agricultural products, the quality of the agricultural products is limited by various uncontrollable factors such as weather, planting and the like, and the cost is high. Thus, in the eyes of cigarette designers, tobacco flavor and aroma become another important design option beyond tobacco main raw materials.
Mei Zixiang has long been favored by major tobacco companies as an important type of cigarette flavour, with the most prominent application of this flavour to Shanghai medium cigarettes, where Mei Zixiang of the Hua cigarette is almost characteristic of this brand of cigarette. The fragrance is mainly because the fragrance can provide pleasant smell of the package fragrance, and can also enable the smoke to have obvious fluid-producing feel, improve the drying and the irritation of the smoke, cover miscellaneous gases and improve the quality of cigarettes. Many tobacco essence companies have conducted a great deal of research on Mei Zixiang extraction and imitation, but almost no extract or compound essence can be used for both the odor and the suction sense, and the reason is that an extraction method capable of being used for both the volatile aroma components and the taste components requiring high-intensity extraction operation cannot be found. Therefore, how to develop a plum-flavored essence is a problem that needs to be solved by all major tobacco companies and essence companies. The invention is proposed for this purpose.
Disclosure of Invention
The invention provides a preparation method of a plum extract, which can extract aroma components and taste components, and the obtained extract can be applied to tobacco shred, cigarette paper or electronic cigarette flavoring, so that the mouth cavity fluid production feeling is improved, and the flue gas dryness and the irritation are improved.
The technical scheme of the invention is as follows:
the invention discloses a preparation method of plum extract, which comprises the following steps:
(1) Freezing fresh green plums for more than 24 hours, and crushing to obtain an extraction raw material; the frozen fresh green plums are slightly crushed, so that the slightly crushed green plums are mainly used for breaking the skin of plums, so that the inner pulp and the solution can be fully contacted, and therefore, a mode of manually cutting a notch on the plums can be adopted, and a crusher can also be adopted to punch a damaged position on the plums; when the pulverizer is adopted, the operation intensity is controlled according to the power of different pulverizers, and the operation intensity is generally controlled for 3-5 s;
(2) Adding water, ethanol and ethyl butyrate into the extraction raw material obtained in the step (1), wherein the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for a period of time, and cooling and separating to obtain water layer solution, ester layer solution and residue.
(3) Performing membrane separation on the water layer solution obtained in the step (2), and heating and concentrating after enrichment to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then concentrating in vacuum to obtain an olfactory extract;
(4) Mixing the taste extract obtained in the step (3) with the olfactory extract according to a certain mass ratio, and dissolving the mixture in water or glycerin/propylene glycol to obtain the Mei Zixiang extract.
Preferably, the total addition amount of water, ethanol and ethyl butyrate in the step (2) is 2-4 times of the accumulation 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 volume ratio is preferably 10:1:3; because the excessive water layer volume can influence the extraction effect of the ester layer on the odor components, the excessive ester layer volume can influence the boiling of the water layer, and the explosion is easy to occur; the ethanol can be added to become excessive of water and ester, so that weak polar components with obvious taste and aroma improving effects are extracted, and the quality of the water layer extract is improved; however, the ethanol content should not be too high, otherwise the boiling point of the water layer is affected, and the extraction efficiency of the water layer is reduced.
Preferably, the condensation reflux time in the step (2) is controlled to be 3-6 hours; too short a time results in poor extraction effect, too long a time results in serious volatilization of the olfactory component in the ester layer, and affects the quality of the final extract.
Preferably, the separation membrane for membrane separation of the aqueous layer solution in the step (3) is a cellulose acetate microfiltration membrane; the cellulose acetate microfiltration membrane is commercially available (dialyser capacity-1,500. Mu.L, MWCO 500Da, diameter. 16 mm).
Preferably, the mass ratio of the taste extract to the smell extract in the step (4) is 4: (0.5-1). The method has the advantages that the method reduces the amount of the olfactory extract, is generally applicable to the traditional Chinese flue-cured tobacco type cigarette formula, and the method increases the amount of the olfactory extract, so that the method can be applicable to mixed cigarettes, heated nonflammable cigarettes or electronic cigarette tar; the concentration of the mixture after dissolution can be determined according to the design value or the application position of the cigarette, the concentration can be increased when the mixture is generally used for flavoring tobacco shreds, and the concentration can be properly reduced when the mixture is used for flavoring cigarette paper according to the rotating speed of a coating machine.
The invention discloses an application of Mei Zixiang extract prepared by the preparation method in tobacco.
Preferably, the Mei Zixiang extract is used in cut tobacco, cigarette paper, or e-cigarette tobacco tar. The Mei Zixiang extract has poor effect when used for flavoring in a filter. Generally, when the Mei Zixiang extract is applied to flavoring of flue-cured tobacco shreds, the mass ratio of the taste extract to the smell extract is controlled to be 4:0.5-0.8; when the flavoring agent is applied to flavoring of mixed cigarette cut tobacco, the mass ratio of the taste extract to the smell extract is controlled at 4:0.7-1; when the extract is applied to heating non-combustible cigarettes or electronic cigarette tobacco tar, the mass ratio of the taste extract to the smell extract is controlled at 4: (0.7-1); when the extract is applied to cigarette paper, 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 Mei Zixiang extract of the invention has a simple preparation method, and can be used for extracting volatile aroma components and taste components which need high-intensity extraction operation. The Mei Zixiang extract obtained by the preparation method can provide pleasant plum open package fragrance, has obvious salivation feeling when the cigarettes are smoked, improves the dryness and the irritation of smoke, covers miscellaneous gases, and has obvious effect of improving the quality of the cigarettes.
Detailed Description
The present invention is further described in detail below with reference to examples, which are intended to be illustrative of the present invention and not limiting.
Example 1: a method for preparing extract of Prunus mume. The extract was prepared in this example as follows:
step 1, pretreatment of raw materials: freezing fresh green plums for more than 24 hours, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: pouring water, ethanol and ethyl butyrate into the extraction raw materials obtained in the step 1, wherein the total addition amount is 2 times of the stacking volume of the extraction raw materials; water, ethanol and ethyl butyrate are mixed according to the volume ratio of 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 3 hours, and cooling and separating to obtain a water layer solution, an ester layer solution and residues;
step 3, separation: performing membrane separation (with the specification of dialyser capacity-1,500 mu L, MWCO 500Da, diam.16 mm) on the water layer solution obtained in the step 2, concentrating by heating after enrichment to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step 2, and then concentrating in vacuum to obtain an olfactory extract;
and 4, compounding: mixing the taste extract obtained in the step 3 with the olfactory extract according to the mass ratio of 4:0.5, and then dissolving in water to obtain the Mei Zixiang extract.
The extract is added in the tobacco shred flavoring process link of the flue-cured tobacco type cigarettes, the produced cigarettes are No. 2, the blank cigarettes without the extract are No. 1, and other factors of the two cigarettes are the same. Sensory evaluation was performed on the two cigarettes, and the results are shown in the following table. The evaluation was made using a scoring scale, with a score of 10 being the full scale, the stronger the sensation the higher the score.
TABLE 1 sensory comparison of the plum extract obtained in example 1
| Numbering device | Pleasant sensation of steamed stuffed bun | Body fluid-generating and moistening feeling | Miscellaneous gas |
| 1# | 5 | 4 | 6 |
| 2# | 8 | 8 | 3 |
Example 2: a method for preparing extract of Prunus mume. The extract was prepared in this example as follows:
step 1, pretreatment of raw materials: freezing fresh green plums for more than 24 hours, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: pouring water, ethanol and ethyl butyrate into the extraction raw materials obtained in the step 1, wherein the total addition amount is 4 times of the stacking volume of the extraction raw materials; water, ethanol and ethyl butyrate are mixed according to the volume ratio of 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 6 hours, and cooling and separating to obtain a water layer solution, an ester layer solution and residues;
step 3, separation: performing membrane separation (dialyser capacity-1,500 μL, MWCO 500Da, diam.16 mm) on the water layer solution obtained in the step 2, concentrating by heating after enrichment to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then concentrating in vacuum to obtain the olfactory extract.
And 4, compounding: mixing the taste extract obtained in the step 3 with the olfactory extract according to the mass ratio of 4:1, and then dissolving in water to obtain the Mei Zixiang extract.
The extract is added in the process of flavoring the cut tobacco of the mixed type cigarette, 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. Sensory evaluation was performed on the two cigarettes, and the results are shown in the following table. The evaluation was made using a scoring scale, with a score of 10 being the full scale, the stronger the sensation the higher the score.
TABLE 2 sensory comparison results of the plum extract obtained in EXAMPLE 2
| Numbering device | Pleasant sensation of steamed stuffed bun | Body fluid-generating and moistening feeling | Miscellaneous gas |
| 1# | 6 | 5 | 6 |
| 2# | 7 | 8 | 2 |
Example 3: a method for preparing extract of Prunus mume. The extract was prepared in this example as follows:
step 1, pretreatment of raw materials: freezing fresh green plums for more than 24 hours, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: pouring water, ethanol and ethyl butyrate into the extraction raw materials obtained in the step 1, wherein the total addition amount is 3 times of the stacking volume of the extraction raw materials; water, ethanol and ethyl butyrate are mixed according to the volume ratio of 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 4 hours, and cooling and separating to obtain a water layer solution, an ester layer solution and residues.
Step 2, separation: performing membrane separation (dialyser capacity-1,500 μL, MWCO 500Da, diam.16 mm) on the water layer solution obtained in the step 2, concentrating by heating after enrichment to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then concentrating in vacuum to obtain the olfactory extract.
And 4, compounding: mixing the taste extract obtained in the step 3 with the olfactory extract according to the mass ratio of 4:0.8, and then dissolving in water to obtain the Mei Zixiang extract.
The extract is added in the process of flavoring the cut tobacco of the heating non-burning cigarette, 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. Sensory evaluation was performed on the two cigarettes, and the results are shown in the following table. The evaluation was made using a scoring scale, with a score of 10 being the full scale, the stronger the sensation the higher the score.
TABLE 3 sensory comparison of the plum extract obtained in EXAMPLE 3
| Numbering device | Pleasant sensation of steamed stuffed bun | Body fluid-generating and moistening feeling | Miscellaneous gas |
| 1# | 7 | 7 | 5 |
| 2# | 8 | 8 | 2 |
Example 4: a method for preparing extract of Prunus mume. The extract was prepared in this example as follows:
the extract was prepared in this example as follows:
step 1, pretreatment of raw materials: freezing fresh green plums for more than 24 hours, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: pouring water, ethanol and ethyl butyrate into the extraction raw materials obtained in the step 1, wherein the total addition amount is 3 times of the stacking volume of the extraction raw materials; water, ethanol and ethyl butyrate are mixed according to the volume ratio of 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 3 hours, and cooling and separating to obtain a water layer solution, an ester layer solution and residues.
Step 3, separation: performing membrane separation (dialyser capacity-1,500 μL, MWCO 500Da, diam.16 mm) on the water layer solution obtained in the step 2, concentrating by heating after enrichment to obtain a taste extract; and (3) adding ethanol into the ester layer solution obtained in the step (2), and then concentrating in vacuum to obtain the olfactory extract.
And 4, compounding: mixing the taste extract obtained in the step 3 and the olfactory extract according to the mass ratio of 4:0.9, and then dissolving the mixture by using glycerol/propylene glycol to obtain the Mei Zixiang extract.
And adding the extract into the tobacco tar of the electronic cigarettes, wherein the produced cigarettes are No. 2, the blank cigarettes without the extract are No. 1, and other factors of the two cigarettes are the same. Sensory evaluation was performed on the two cigarettes, and the results are shown in the following table. The evaluation was made using a scoring scale, with a score of 10 being the full scale, the stronger the sensation the higher the score.
TABLE 4 sensory comparison results of the plum extract obtained in EXAMPLE 4
| Numbering device | Pleasant sensation of steamed stuffed bun | Body fluid-generating and moistening feeling | Miscellaneous gas |
| 1# | / | 6 | 3 |
| 2# | / | 7 | 2 |
Example 5: a method for preparing extract of Prunus mume. The extract was prepared in this example as follows:
step 1, pretreatment of raw materials: freezing fresh green plums for more than 24 hours, and then slightly crushing to obtain an extraction raw material;
step 2, double-layer solution extraction: pouring water, ethanol and ethyl butyrate into the extraction raw materials obtained in the step 1, wherein the total addition amount is 3 times of the stacking volume of the extraction raw materials; water, ethanol and ethyl butyrate in a volume ratio of 10:1: 3, the liquid forms two layers, namely an aqueous layer and an ester layer; heating until the water layer boils, condensing and refluxing for 3 hours, and cooling and separating to obtain a water layer solution, an ester layer solution and residues;
step 3, separation: performing membrane separation (dialyser capacity-1,500 μL, MWCO 500Da, diam.16 mm) on the water layer solution obtained in the step 2, concentrating by heating after enrichment to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step 2, and then concentrating in vacuum to obtain an olfactory extract;
and 4, compounding: and (3) mixing the taste extract and the smell extract obtained in the step (3) according to the mass ratio of 4: and 0.7, and then dissolving the mixture in water to obtain the Mei Zixiang extract.
The extract is added to cigarette paper, the cigarette produced by the cigarette paper is No. 2, the blank cigarette produced by common cigarette paper (other indexes are the same) without the extract is No. 1, and other factors of the two cigarettes are the same. Sensory evaluation was performed on the two cigarettes, and the results are shown in the following table. The evaluation was made using a scoring scale, with a score of 10 being the full scale, the stronger the sensation the higher the score.
TABLE 5 sensory comparison of the plum extract obtained in EXAMPLE 5
| Numbering device | Pleasant sensation of steamed stuffed bun | Body fluid-generating and moistening feeling | Miscellaneous gas |
| 1# | 5 | 3 | 6 |
| 2# | 7 | 8 | 4 |
The foregoing is only used to describe the detailed embodiments of the present invention, but the technical solution of the present invention is not limited to the above-mentioned method. Equivalent modifications and variations of the proposed technique, which are known to those skilled in the art, are intended to be included within the scope of the claims of the present invention, without departing from the basic principles of the present technique.
Claims (5)
1. The preparation method of the plum extract is characterized by comprising the following steps of:
(1) Freezing fresh green plums for more than 24 hours, and crushing to obtain an extraction raw material;
(2) Adding water, ethanol and ethyl butyrate into the extraction raw material obtained in the step (1), wherein the liquid can form two layers, namely a water layer and an ester layer; heating until the water layer boils, condensing and refluxing for a period of time, and cooling and separating to obtain a water layer solution, an ester layer solution and residues; the total addition amount of water, ethanol and ethyl butyrate is 2-4 times of the accumulation 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);
(3) Performing membrane separation on the water layer solution obtained in the step (2), and heating and concentrating after enrichment to obtain a taste extract; adding ethanol into the ester layer solution obtained in the step (2), and then concentrating in vacuum to obtain an olfactory extract;
(4) Mixing the taste extract obtained in the step (3) with the olfactory extract according to a certain mass ratio, and dissolving in water or glycerol/propylene glycol to obtain Mei Zixiang extract; wherein the mass ratio of the taste extract to the olfactory extract is 4:0.5-1.
2. The method according to claim 1, wherein the condensation reflux time in step (2) is controlled to 3-6 hours.
3. 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.
4. Use of Mei Zixiang extract prepared by the method according to any one of claims 1-3 in tobacco.
5. The use according to claim 4, wherein the Mei Zixiang extract is used in cut tobacco, cigarette paper or e-cigarette tobacco tar.
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| CN112971200A (en) * | 2021-02-07 | 2021-06-18 | 无锡华叶生物科技有限公司 | Preparation method of plum isolate for cigarettes |
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