CN116114905A - Buccal product with moisturizing function and preparation method and application thereof - Google Patents
Buccal product with moisturizing function and preparation method and application thereof Download PDFInfo
- Publication number
- CN116114905A CN116114905A CN202310090833.0A CN202310090833A CN116114905A CN 116114905 A CN116114905 A CN 116114905A CN 202310090833 A CN202310090833 A CN 202310090833A CN 116114905 A CN116114905 A CN 116114905A
- Authority
- CN
- China
- Prior art keywords
- parts
- buccal
- product
- sensor
- test
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940095523 buccal product Drugs 0.000 title claims abstract description 75
- 230000003020 moisturizing effect Effects 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 43
- 239000003765 sweetening agent Substances 0.000 claims abstract description 43
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 40
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000002826 coolant Substances 0.000 claims abstract description 33
- 239000004376 Sucralose Substances 0.000 claims abstract description 29
- 235000019408 sucralose Nutrition 0.000 claims abstract description 29
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 29
- 235000019640 taste Nutrition 0.000 claims abstract description 29
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 27
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims abstract description 26
- 229960001462 sodium cyclamate Drugs 0.000 claims abstract description 26
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 22
- 239000000845 maltitol Substances 0.000 claims abstract description 22
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 22
- 235000010449 maltitol Nutrition 0.000 claims abstract description 22
- 229940035436 maltitol Drugs 0.000 claims abstract description 22
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 21
- 239000000205 acacia gum Substances 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 20
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 20
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 20
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 20
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 20
- 229940069688 nicotine bitartrate Drugs 0.000 claims abstract description 20
- LDMPZNTVIGIREC-ZGPNLCEMSA-N nicotine bitartrate Chemical compound O.O.OC(=O)[C@H](O)[C@@H](O)C(O)=O.OC(=O)[C@H](O)[C@@H](O)C(O)=O.CN1CCC[C@H]1C1=CC=CN=C1 LDMPZNTVIGIREC-ZGPNLCEMSA-N 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 20
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 20
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 20
- 238000001514 detection method Methods 0.000 claims abstract description 11
- 238000012360 testing method Methods 0.000 claims description 48
- 239000000047 product Substances 0.000 claims description 39
- 239000000243 solution Substances 0.000 claims description 31
- 238000004140 cleaning Methods 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 21
- 244000215068 Acacia senegal Species 0.000 claims description 20
- 238000005303 weighing Methods 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 235000005979 Citrus limon Nutrition 0.000 claims description 13
- 244000131522 Citrus pyriformis Species 0.000 claims description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000019614 sour taste Nutrition 0.000 claims description 11
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
- 235000019606 astringent taste Nutrition 0.000 claims description 9
- 125000004122 cyclic group Chemical group 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000012088 reference solution Substances 0.000 claims description 9
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 9
- 235000019658 bitter taste Nutrition 0.000 claims description 8
- 235000019643 salty taste Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 206010013911 Dysgeusia Diseases 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 235000010216 calcium carbonate Nutrition 0.000 claims description 4
- 239000004745 nonwoven fabric Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000019583 umami taste Nutrition 0.000 claims description 4
- 235000019607 umami taste sensations Nutrition 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000013100 final test Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- VUNOFAIHSALQQH-UHFFFAOYSA-N Ethyl menthane carboxamide Chemical compound CCNC(=O)C1CC(C)CCC1C(C)C VUNOFAIHSALQQH-UHFFFAOYSA-N 0.000 claims description 2
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 244000183278 Nephelium litchi Species 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 229940109275 cyclamate Drugs 0.000 claims 1
- HGCIXCUEYOPUTN-UHFFFAOYSA-N cyclohexene Chemical compound C1CCC=CC1 HGCIXCUEYOPUTN-UHFFFAOYSA-N 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000011156 evaluation Methods 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 229960002715 nicotine Drugs 0.000 abstract description 5
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 abstract description 5
- 241000978776 Senegalia senegal Species 0.000 abstract 1
- 230000006870 function Effects 0.000 description 53
- 230000000052 comparative effect Effects 0.000 description 39
- 230000001953 sensory effect Effects 0.000 description 10
- 210000000214 mouth Anatomy 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000013329 compounding Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 239000013588 oral product Substances 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- ZHNUHDYFZUAESO-UHFFFAOYSA-N formamide Substances NC=O ZHNUHDYFZUAESO-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000035824 paresthesia Diseases 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a buccal product with a moisturizing function, and a preparation method and application thereof, and relates to the technical field of buccal products. The buccal product comprises the following components in parts by weight: 35-65 parts of microcrystalline cellulose, 1-25 parts of maltitol, 15-45 parts of gum arabic solution, 1-25 parts of essence, 1-20 parts of propylene glycol, 0.1-5 parts of sweetener, 0.1-5 parts of cooling agent, 0.01-1 part of potassium sorbate, 0.1-5 parts of calcium carbonate, 1-20 parts of nicotine bitartrate and 1-10 parts of sodium bicarbonate. According to the invention, the sodium cyclamate and the sucralose in the sweetener are compounded, so that the taste of the buccal product is ensured. In addition, the detection method combining the electronic tongue technology and the artificial taste evaluation is adopted to regulate the flavor and the nicotine content of the buccal product, so that the overall quality of the buccal product is improved.
Description
Technical Field
The invention relates to the technical field of buccal products, in particular to a buccal product with a moisturizing function, and a preparation method and application thereof.
Background
At present, demands on buccal products containing nicotine salts are higher and higher, demands on the quality of the buccal products are also gradually increased, and sweeteners are usually added into the buccal products to increase sweet feeling and aroma, but too high sweetness can affect the mouthfeel of the products, and in addition, the release rate, the cool degree and the comfort degree of nicotine are important points of attention in the buccal products containing the nicotine salts. Therefore, there is a need for a buccal product that ensures a better mouthfeel of the sweetener, while combining a better mouthfeel experience. In addition, the sensory evaluation is carried out on the oral products by a manual oral evaluation mode, the evaluation result is greatly influenced by personal subjective factors, tastes of different people are different, and the tolerance to the sour taste, the sweet taste and the like of foods is also different, so that the experimental result obtained by the evaluation is always in a certain error, and the result is unfavorable for the blending of the flavor and the taste of the oral products. The electronic tongue is a detection technology for simulating human tongue, and based on a multi-sensor array, the whole characteristic response signal of a sample can be rapidly perceived, the sample is subjected to simulation identification and quantitative qualitative analysis, and taste values such as sour taste, sweet taste, bitter taste, astringency, delicate flavor, salty taste, bitter aftertaste, astringency aftertaste, richness (delicate flavor aftertaste) and the like of the sample can be directly output. Compared with manual taste evaluation, the electronic tongue measurement results are displayed in a numerical mode, the objectivity is high, experimental errors caused by human subjective factors can be avoided, the experimental repeatability is high, the result is reliable, and the experimental accuracy and efficiency of taste allocation of buccal products can be greatly improved. Therefore, a detection method combining an electronic tongue technology and manual taste evaluation is required to blend the flavor and the taste of the buccal product, so that the quality of the buccal product can be improved.
Disclosure of Invention
The invention aims to overcome the defects and the shortcomings of the prior art and provide a buccal product with a moisturizing function, and a preparation method and application thereof. The method specifically comprises the following technical scheme:
in a first aspect, a buccal product with a moisturizing function is provided, which comprises the following components in parts by weight:
35-65 parts of microcrystalline cellulose, 1-25 parts of maltitol, 15-45 parts of gum arabic solution, 1-25 parts of essence, 1-20 parts of propylene glycol, 0.1-5 parts of sweetener, 0.1-5 parts of cooling agent, 0.01-1 part of potassium sorbate, 0.1-5 parts of calcium carbonate, 1-20 parts of nicotine bitartrate and 1-10 parts of sodium bicarbonate.
Further, the buccal product with the moisturizing function comprises the following components in parts by weight:
40-60 parts of microcrystalline cellulose, 1-20 parts of maltitol, 20-40 parts of gum arabic solution, 1-20 parts of essence, 1-15 parts of propylene glycol, 0.1-1 part of sweetener, 0.1-1 part of cooling agent, 0.01-0.1 part of potassium sorbate, 0.1-1 part of calcium carbonate, 1-15 parts of nicotine bitartrate and 1-5 parts of sodium bicarbonate.
Further, the sweetener is one or more selected from sodium cyclamate, sucralose, maltitol and acesulfame potassium.
Further, the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1: (2.5-3.5).
Further, the cooling agent is selected from one or more of N-ethyl-2-isopropyl-5-methyl-cyclohexane formamide (WS-3) and N,2, 3-trimethyl-2-isopropyl butyramide (WS-23).
Further, the essence is one or more selected from lemon essence, peppermint essence and litchi essence.
In a second aspect, there is provided a method for preparing the buccal product with moisturizing function according to the first aspect, comprising the steps of:
s1, weighing microcrystalline cellulose, maltitol, sweetener, cooling agent, potassium sorbate, calcium carbonate and sodium bicarbonate according to parts by weight, mixing and stirring uniformly in the same beaker, adding gum arabic solution and propylene glycol, stirring uniformly again, and sieving by using a 55-60-mesh screen;
s2, collecting the sieved mixture, adding nicotine bitartrate and essence, and uniformly stirring and mixing;
s3, weighing 0.4g of the product obtained in the step S2 each time, packaging the product into an elongated strip by using non-woven fabrics, sealing by using a sealing machine, and sterilizing to obtain the buccal product with the moisturizing function.
In a third aspect, there is provided the method for detecting a buccal product having a moisturizing function according to the first aspect, wherein the taste in the buccal product having a moisturizing function is detected using an electronic tongue.
Further, the method for detecting the buccal product with the moisturizing function comprises the following steps:
(1) Preparing a positive electrode cleaning solution: accurately weighing 7.46g of potassium chloride, stirring and dissolving with 500mL of distilled water, then accurately adding 300mL of absolute ethyl alcohol, adding 0.56g of accurately weighed potassium hydroxide while stirring, transferring to a 1000mL measuring flask after dissolving, and fixing the volume to prepare a positive electrode cleaning liquid;
(2) Preparing a negative electrode cleaning liquid: accurately measuring 300mL of absolute ethyl alcohol, mixing with 500mL of distilled water in an oscillating way, adding 8.3mL of concentrated hydrochloric acid, stirring and mixing, transferring to a 1000mL measuring flask, and fixing the volume to prepare a negative electrode cleaning liquid;
(3) Preparing a reference solution: precisely weighing 2.24g of potassium chloride and 0.045g of tartaric acid, dissolving with 500mL of distilled water, transferring into a 1000mL measuring flask, and fixing the volume to prepare a reference solution;
(4) Preparation of test article: weighing buccal product with moisturizing function, placing in beaker, adding 200mL of purified water, performing ultrasonic treatment for 30min, filtering, taking 50mL of supernatant as sample, and preparing two samples in parallel as test samples;
(5) Electronic tongue test: pouring the test product obtained in the step (4) into special plastic small cups for electronic tongue test, wherein each test product is poured into 2 cups, and each cup is 25mL; firstly, cleaning a sensor in the positive electrode cleaning solution obtained in the step (1) and the negative electrode cleaning solution obtained in the step (2) for 90s respectively, cleaning the sensor in the balance position for 30s after the sensor is cleaned for 2 times by using the reference solution obtained in the step (3), and starting the test after the sensor reaches the balance condition for 30s; after the test is finished, respectively cleaning the sensor in two groups of reference liquids for 3s, inserting the sensor into the newly prepared reference liquid to test aftertaste for 30s, and recording the response value of the sensor, namely the test result; and (3) carrying out cyclic test on the steps for 4 times, removing the 1 st cyclic test result, taking average data of the last 3 cyclic test results as a final test result, and thus finishing the detection of the buccal product with the moisturizing function.
Further, the sensors in step (5) include AE1 astringency sensor, AAE umami taste sensor, CTO salty taste sensor, COO bitter taste sensor, CAO sour taste sensor, and GL1 sweet taste sensor.
According to the invention, the sweet element and the sucralose in the sweetener are compounded, so that the taste of the buccal product is ensured. In addition, the cooling agent and the gum arabic solution are compounded to serve as the moisturizing functional component of the buccal product, so that the richness of the mouthfeel of the buccal product is further improved. In addition, the detection method combining the electronic tongue technology and the artificial taste evaluation is adopted to regulate the flavor and the nicotine content of the buccal product, so that the overall quality of the buccal product is improved.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
It should be understood that the terms "comprises" and "comprising," when used in this specification and the appended claims, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
It is also to be understood that the terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in this specification and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
It should be further understood that the term "and/or" as used in the present specification and the appended claims refers to any and all possible combinations of one or more of the associated listed items, and includes such combinations.
In order to more fully understand the technical content of the present invention, the following description and description of the technical solution of the present invention will be further presented with reference to specific embodiments.
The preparation method of the buccal product with the moisturizing function comprises the following steps:
s1, weighing microcrystalline cellulose, maltitol, sweetener, cooling agent, potassium sorbate, calcium carbonate and sodium bicarbonate according to parts by weight, mixing and stirring uniformly in the same beaker, adding gum arabic solution and propylene glycol, stirring uniformly again, and sieving by using a 55-60-mesh screen;
s2, collecting the sieved mixture, adding nicotine bitartrate and essence, and uniformly stirring and mixing;
s3, weighing 0.4g of the product obtained in the step S2 each time, packaging the product into an elongated strip by using non-woven fabrics, sealing by using a sealing machine, and sterilizing to obtain the buccal product with the moisturizing function.
Example 1
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
The preparation method of the buccal product with the moisturizing function in the embodiment comprises the following steps:
s1, weighing microcrystalline cellulose, maltitol, a sweetener, a cooling agent, potassium sorbate, calcium carbonate and sodium bicarbonate according to parts by weight, mixing and stirring uniformly in the same beaker, adding an Arabic gum solution and propylene glycol, stirring uniformly again, and sieving by using a 60-mesh screen;
s2, collecting the sieved mixture, adding nicotine bitartrate and essence, and uniformly stirring and mixing;
s3, weighing 0.4g of the product obtained in the step S2 each time, packaging the product into an elongated strip by using non-woven fabrics, sealing by using a sealing machine, and sterilizing to obtain the buccal product with the moisturizing function.
The buccal preparation having a moisturizing function of examples 2 to 3 and comparative examples 1 to 8 was prepared in the same manner as in example 1.
Example 2
A buccal product with a moisturizing function comprises the following components in parts by weight:
40 parts of microcrystalline cellulose, 1 part of maltitol, 20 parts of gum arabic solution, 1 part of essence, 1 part of propylene glycol, 0.1 part of sweetener, 0.1 part of cooling agent, 0.01 part of potassium sorbate, 0.1 part of calcium carbonate, 1 part of nicotine bitartrate and 1 part of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Example 3
A buccal product with a moisturizing function comprises the following components in parts by weight:
60 parts of microcrystalline cellulose, 20 parts of maltitol, 40 parts of gum arabic solution, 20 parts of essence, 15 parts of propylene glycol, 1 part of sweetener, 1 part of cooling agent, 0.1 part of potassium sorbate, 1 part of calcium carbonate, 15 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 1
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:1; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 2
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:2; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 3
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:4; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 4
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:5; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 5
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is sucralose; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 6
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.5 part of cooling agent, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the cooling agent is N,2, 3-trimethyl-2-isopropyl butyramide (WS-23), and the essence is lemon essence.
Comparative example 7
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 40 parts of gum arabic solution, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the essence is lemon essence.
Comparative example 8
A buccal product with a moisturizing function comprises the following components in parts by weight:
45 parts of microcrystalline cellulose, 10 parts of maltitol, 10 parts of essence, 10 parts of propylene glycol, 0.5 part of sweetener, 0.05 part of potassium sorbate, 0.5 part of calcium carbonate, 10 parts of nicotine bitartrate and 5 parts of sodium bicarbonate. Wherein the sweetener is a mixture of sucralose and sodium cyclamate, and the weight ratio of the sucralose to the sodium cyclamate is 1:3; the essence is lemon essence.
Electronic tongue detection
The method for detecting the buccal product with the moisturizing function adopts an electronic tongue to detect the taste in the buccal product with the moisturizing function, and specifically comprises the following steps of:
(1) Preparing a positive electrode cleaning solution: accurately weighing 7.46g of potassium chloride, stirring and dissolving with 500mL of distilled water, then accurately adding 300mL of absolute ethyl alcohol, adding 0.56g of accurately weighed potassium hydroxide while stirring, transferring to a 1000mL measuring flask after dissolving, and fixing the volume to prepare a positive electrode cleaning liquid;
(2) Preparing a negative electrode cleaning liquid: accurately measuring 300mL of absolute ethyl alcohol, mixing with 500mL of distilled water in an oscillating way, adding 8.3mL of concentrated hydrochloric acid, stirring and mixing, transferring to a 1000mL measuring flask, and fixing the volume to prepare a negative electrode cleaning liquid;
(3) Preparing a reference solution: precisely weighing 2.24g of potassium chloride and 0.045g of tartaric acid, dissolving with 500mL of distilled water, transferring into a 1000mL measuring flask, and fixing the volume to prepare a reference solution;
(4) Preparation of test article: weighing buccal product with moisturizing function, placing in beaker, adding 200mL of purified water, performing ultrasonic treatment for 30min, filtering, taking 50mL of supernatant as sample, and preparing two samples in parallel as test samples;
(5) Electronic tongue test: pouring the test product obtained in the step (4) into special plastic small cups for electronic tongue test, wherein each test product is poured into 2 cups, and each cup is 25mL; firstly, cleaning a sensor in the positive electrode cleaning solution obtained in the step (1) and the negative electrode cleaning solution obtained in the step (2) for 90s respectively, cleaning the sensor in the balance position for 30s after the sensor is cleaned for 2 times by using the reference solution obtained in the step (3), and starting the test after the sensor reaches the balance condition for 30s; after the test is finished, respectively cleaning the sensor in two groups of reference liquids for 3s, inserting the sensor into the newly prepared reference liquid to test aftertaste for 30s, and recording the response value of the sensor, namely the test result; and (3) carrying out cyclic test on the steps for 4 times, removing the 1 st cyclic test result, taking average data of the last 3 cyclic test results as a final test result, and thus finishing the detection of the buccal product with the moisturizing function.
Wherein the sensors in step (5) include AE1 astringency sensor, AAE umami taste sensor, CTO salty taste sensor, COO bitter taste sensor, CAO sour taste sensor, and GL1 sweet taste sensor. The liquid for each wash, equilibration and test aftertaste was distributed in different sample cups.
The buccal products with moisturizing function of examples 1 to 3 and comparative examples 1 to 8 were examined, and the taste in the buccal products with moisturizing function was examined using an electronic tongue, and the examination results are shown in tables 1 to 3 below:
TABLE 1 detection results of buccal products with moisturizing Properties of examples 1-3
| Examples | Example 1 | Example 2 | Example 3 |
| Sweet taste | 10.72 | 9.61 | 11.83 |
| Sour taste | 2.31 | 1.20 | 3.42 |
| Bitter taste | －8.67 | －9.78 | －7.56 |
| Astringency of the tea | 5.56 | 4.45 | 6.67 |
| Fresh flavor | 8.95 | 7.84 | 10.06 |
| Salty taste | －9.57 | －10.68 | －8.46 |
Table 2 comparative examples 1 to 4 test results of buccal products having moisturizing function
| Comparative example | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Sweet taste | 12.04 | 11.34 | 10.01 | 9.15 |
| Sour taste | 2.08 | 2.20 | 2.46 | 2.62 |
| Bitter taste | －10.68 | －9.69 | －7.50 | －6.16 |
| Astringency of the tea | 5.21 | 5.46 | 5.69 | 5.79 |
| Fresh flavor | 8.90 | 8.91 | 8.93 | 8.90 |
| Salty taste | －7.06 | －8.40 | －10.59 | －11.58 |
TABLE 3 detection results of buccal products with moisturizing function of comparative examples 5-8
| Comparative example | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 |
| Sweet taste | 9.06 | 8.97 | 8.94 | 8.90 |
| Sour taste | 2.53 | 2.44 | 2.41 | 2.37 |
| Bitter taste | -6.25 | -6.34 | -6.37 | -6.41 |
| Astringency of the tea | 5.7 | 5.61 | 5.58 | 5.54 |
| Fresh flavor | 8.81 | 8.72 | 8.69 | 8.65 |
| Salty taste | -11.67 | -11.76 | -11.79 | -11.83 |
From the test results of tables 1 to 3, it is clear that the sweet taste and sour taste of the buccal products with moisturizing function of comparative examples 1 to 4 are gradually decreased and the sour taste of the buccal products with moisturizing function of comparative examples 1 to 4 are gradually increased; the values for bitter and salty taste are negative, representing that the values are meaningless. The buccal products of comparative examples 1 to 4 and example 1 having a moisturizing function were not significantly different in value in astringency and umami taste.
Sensory evaluation of artificial taste
(1) Volunteer screening: 12 panelists (6 men and 6 women, average age 24 years) with higher taste recognition and healthy disease-free were selected for sensory evaluation. Panellists were not allowed to smoke or drink during the 2h prior to assessment and were not allowed to eat food with a severe smell.
(2) Sensory evaluation method: one sample of the buccal product was placed between the upper lip and the gum at a time, and the flavor, mouth feel, head feel rate, etc. of the buccal product were sensed and scored (a manual taste sensory evaluation score table for buccal products with moisturizing function is shown in table 4 below), and a stopwatch timed nicotine release time and head feel duration. Each buccal product sample was tasted for 5min, then spitted out, rinsed 3 times until no residual taste was observed in the mouth, and after 10min the next buccal product sample was measured by the same method.
Table 4 artificial taste sensory evaluation score table for buccal product having moisturizing function
The buccal products of examples 1 to 3 and comparative examples 1 to 8 having a moisturizing function were subjected to a manual taste sensory evaluation, and the test results are shown in tables 5 to 7:
table 5 results of the artificial mouth taste sensory evaluation test of the buccal products with moisturizing function of examples 1 to 3
Table 6 results of the artificial mouth taste sensory evaluation test of the buccal products having a moisturizing function of comparative examples 1 to 4
Table 7 results of the artificial mouth taste sensory evaluation test of the buccal products having a moisturizing function of comparative examples 5 to 8
As shown in the test results of tables 5-7, the buccal product with moisturizing function obtained by adopting the components and the preparation method of the embodiment of the invention has better mouthfeel. The buccal product (comparative example 5) with the moisturizing function prepared without the compound sweetener of the invention has poorer sweetness and flavor. In addition, the lack of gum arabic solution (comparative example 6) or the lack of cooling agent (comparative example 7) or the lack of both gum arabic solution and cooling agent (comparative example 8) in the buccal preparation having the moisturizing function has a great influence on the cooling degree and the comfort degree.
In the buccal products with moisturizing function prepared by the sweeteners according to different compounding ratios (example 1 and comparative examples 1-4), example 1 is not different in flavor and cool compared with the buccal products with moisturizing function of comparative examples 1-4. The buccal products of comparative examples 1 and 2 having a moisturizing function were too sweet and had a tingling sensation to the oral cavity, and were poor in comfort. As can be seen from the test results in table 1-2, the sweet value of the buccal product with moisturizing function of comparative example 1 and comparative example 2, which are not prepared with the sweetener in the scope of the present application, is 12.04 and 11.34 respectively, and the sweet value is too high, so that the taste of the buccal product is affected by too high sweetness. Whereas the sour values of the buccal products of comparative example 3 and comparative example 4 having the moisturizing function were 2.46 and 2.62, respectively, the sour taste of the buccal products was heavy. In summary, the taste of the buccal product is ensured by compounding the sodium cyclamate and the sucralose in the sweetener. In addition, the cooling agent and the gum arabic solution are compounded to serve as the moisturizing functional component of the buccal product, so that the richness of the mouthfeel of the buccal product is further improved. In addition, the detection method combining the electronic tongue technology and the artificial taste evaluation is adopted to regulate the flavor and the nicotine content of the buccal product, so that the overall quality of the buccal product is improved. The taste information of the buccal product is measured by adopting the electronic tongue technology, and the result is displayed in a numerical mode, so that the objectivity is high, experimental errors caused by artificial subjective factors can be avoided, the experimental repeatability is high, the result is reliable, and the experimental accuracy and efficiency of taste allocation of the buccal product can be greatly improved.
While the invention has been described with reference to certain preferred embodiments, it will be understood by those skilled in the art that various changes and substitutions of equivalents may be made and equivalents will be apparent to those skilled in the art without departing from the scope of the invention. Therefore, the protection scope of the invention is subject to the protection scope of the claims.
Claims (10)
1. The buccal product with the moisturizing function is characterized by comprising the following components in parts by weight:
35-65 parts of microcrystalline cellulose, 1-25 parts of maltitol, 15-45 parts of gum arabic solution, 1-25 parts of essence, 1-20 parts of propylene glycol, 0.1-5 parts of sweetener, 0.1-5 parts of cooling agent, 0.01-1 part of potassium sorbate, 0.1-5 parts of calcium carbonate, 1-20 parts of nicotine bitartrate and 1-10 parts of sodium bicarbonate.
2. The buccal product with moisturizing function according to claim 1, which comprises the following components in parts by weight:
40-60 parts of microcrystalline cellulose, 1-20 parts of maltitol, 20-40 parts of gum arabic solution, 1-20 parts of essence, 1-15 parts of propylene glycol, 0.1-1 part of sweetener, 0.1-1 part of cooling agent, 0.01-0.1 part of potassium sorbate, 0.1-1 part of calcium carbonate, 1-15 parts of nicotine bitartrate and 1-5 parts of sodium bicarbonate.
3. The moisturizing buccal product according to claim 2, wherein the sweetener is one or more selected from the group consisting of cyclamate, sucralose, maltitol, acesulfame potassium.
4. The moisturizing buccal product according to claim 3, wherein the sweetener is a mixture of sucralose and sodium cyclamate in a weight ratio of 1: (2.5-3.5).
5. The moisturizing buccal product according to claim 4, wherein the cooling agent is one or more selected from the group consisting of N-ethyl-2-isopropyl-5-methyl-cyclohexane carboxamide and N,2, 3-trimethyl-2-isopropyl butyramide.
6. The moisturizing buccal product according to claim 5, wherein the essence is one or more selected from lemon essence, peppermint essence and litchi essence.
7. The method for producing a buccal product having a moisturizing function according to any one of claims 1 to 6, comprising the steps of:
s1, weighing microcrystalline cellulose, maltitol, sweetener, cooling agent, potassium sorbate, calcium carbonate and sodium bicarbonate according to parts by weight, mixing and stirring uniformly in the same beaker, adding gum arabic solution and propylene glycol, stirring uniformly again, and sieving by using a 55-60-mesh screen;
s2, collecting the sieved mixture, adding nicotine bitartrate and essence, and uniformly stirring and mixing;
s3, weighing 0.4g of the product obtained in the step S2 each time, packaging the product into an elongated strip by using non-woven fabrics, sealing by using a sealing machine, and sterilizing to obtain the buccal product with the moisturizing function.
8. The method for detecting a moisturizing buccal product according to any one of claims 1 to 6, wherein the taste in the moisturizing buccal product is detected by using an electronic tongue.
9. The method for detecting a buccal product with a moisturizing function according to claim 8, comprising the steps of:
(1) Preparing a positive electrode cleaning solution: accurately weighing 7.46g of potassium chloride, stirring and dissolving with 500mL of distilled water, then accurately adding 300mL of absolute ethyl alcohol, adding 0.56g of accurately weighed potassium hydroxide while stirring, transferring to a 1000mL measuring flask after dissolving, and fixing the volume to prepare a positive electrode cleaning liquid;
(2) Preparing a negative electrode cleaning liquid: accurately measuring 300mL of absolute ethyl alcohol, mixing with 500mL of distilled water in an oscillating way, adding 8.3mL of concentrated hydrochloric acid, stirring and mixing, transferring to a 1000mL measuring flask, and fixing the volume to prepare a negative electrode cleaning liquid;
(3) Preparing a reference solution: precisely weighing 2.24g of potassium chloride and 0.045g of tartaric acid, dissolving with 500mL of distilled water, transferring into a 1000mL measuring flask, and fixing the volume to prepare a reference solution;
(4) Preparation of test article: weighing buccal product with moisturizing function, placing in beaker, adding 200mL of purified water, performing ultrasonic treatment for 30min, filtering, taking 50mL of supernatant as sample, and preparing two samples in parallel as test samples;
(5) Electronic tongue test: pouring the test product obtained in the step (4) into special plastic small cups for electronic tongue test, wherein each test product is poured into 2 cups, and each cup is 25mL; firstly, cleaning a sensor in the positive electrode cleaning solution obtained in the step (1) and the negative electrode cleaning solution obtained in the step (2) for 90s respectively, cleaning the sensor in the balance position for 30s after the sensor is cleaned for 2 times by using the reference solution obtained in the step (3), and starting the test after the sensor reaches the balance condition for 30s; after the test is finished, respectively cleaning the sensor in two groups of reference liquids for 3s, inserting the sensor into the newly prepared reference liquid to test aftertaste for 30s, and recording the response value of the sensor, namely the test result; and (3) carrying out cyclic test on the steps for 4 times, removing the 1 st cyclic test result, taking average data of the last 3 cyclic test results as a final test result, and thus finishing the detection of the buccal product with the moisturizing function.
10. The method for detecting a buccal product with a moisturizing function according to claim 9, wherein the sensor in the step (5) comprises AE1 astringency sensor, AAE umami taste sensor, CTO salty taste sensor, COO bitter taste sensor, CAO sour taste sensor and GL1 sweet taste sensor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310090833.0A CN116114905A (en) | 2023-02-09 | 2023-02-09 | Buccal product with moisturizing function and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310090833.0A CN116114905A (en) | 2023-02-09 | 2023-02-09 | Buccal product with moisturizing function and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116114905A true CN116114905A (en) | 2023-05-16 |
Family
ID=86297142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310090833.0A Pending CN116114905A (en) | 2023-02-09 | 2023-02-09 | Buccal product with moisturizing function and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116114905A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070081949A1 (en) * | 2003-09-05 | 2007-04-12 | Arrow No. 7 Limited | Buccal drug delivery |
| US20080260807A1 (en) * | 2005-04-25 | 2008-10-23 | Bio Progress Technology Limited | Water-Soluble Films Comprising Nicotine |
| CN110419764A (en) * | 2019-07-26 | 2019-11-08 | 深圳雾芯科技有限公司 | Chewing gum, electronic cigarette liquid and application thereof |
| US20210361561A1 (en) * | 2019-10-04 | 2021-11-25 | Schjoelin Evaggelos | A pouch product suitable for application in an oral cavity |
| CN113705719A (en) * | 2021-09-06 | 2021-11-26 | 河南中医药大学第一附属医院 | Method for rapidly evaluating five-ingredient drug property of traditional Chinese medicine decoction pieces by adopting electronic sensory fusion |
| CN114324694A (en) * | 2022-01-26 | 2022-04-12 | 上海市农业科学院 | Analysis method for barley tea aroma components and taste quality |
| CN114652007A (en) * | 2021-12-17 | 2022-06-24 | 深圳市元雾科技有限公司 | High-humidity buccal smokeless tobacco product and preparation method thereof |
| CN115381129A (en) * | 2022-08-23 | 2022-11-25 | 深圳市吉迩科技有限公司 | Buccal tobacco product containing betel nut extract and preparation method thereof |
| EP4094593A1 (en) * | 2021-05-28 | 2022-11-30 | Swedish Match North Europe AB | A flavoured moist oral pouched nicotine product comprising ethyl cellulose |
-
2023
- 2023-02-09 CN CN202310090833.0A patent/CN116114905A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070081949A1 (en) * | 2003-09-05 | 2007-04-12 | Arrow No. 7 Limited | Buccal drug delivery |
| US20080260807A1 (en) * | 2005-04-25 | 2008-10-23 | Bio Progress Technology Limited | Water-Soluble Films Comprising Nicotine |
| CN110419764A (en) * | 2019-07-26 | 2019-11-08 | 深圳雾芯科技有限公司 | Chewing gum, electronic cigarette liquid and application thereof |
| US20210361561A1 (en) * | 2019-10-04 | 2021-11-25 | Schjoelin Evaggelos | A pouch product suitable for application in an oral cavity |
| EP4094593A1 (en) * | 2021-05-28 | 2022-11-30 | Swedish Match North Europe AB | A flavoured moist oral pouched nicotine product comprising ethyl cellulose |
| CN113705719A (en) * | 2021-09-06 | 2021-11-26 | 河南中医药大学第一附属医院 | Method for rapidly evaluating five-ingredient drug property of traditional Chinese medicine decoction pieces by adopting electronic sensory fusion |
| CN114652007A (en) * | 2021-12-17 | 2022-06-24 | 深圳市元雾科技有限公司 | High-humidity buccal smokeless tobacco product and preparation method thereof |
| CN114324694A (en) * | 2022-01-26 | 2022-04-12 | 上海市农业科学院 | Analysis method for barley tea aroma components and taste quality |
| CN115381129A (en) * | 2022-08-23 | 2022-11-25 | 深圳市吉迩科技有限公司 | Buccal tobacco product containing betel nut extract and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李学林;桂新景;刘瑞新;高晓洁;孟祥乐;陈鹏举;康冰亚;张璐;施钧瀚;: "基于电子舌法对中药苦味化合物苦度的预测", 中国新药杂志, no. 11, 16 June 2016 (2016-06-16), pages 5280 - 5291 * |
| 李学林;田亮玉;张耀;桂新景;姚静;施钧瀚;王青晓;刘瑞新;: "4种苦味抑制剂对3种苦味成分的掩味效果", 中成药, no. 08, 20 August 2018 (2018-08-20), pages 1741 - 1747 * |
| 李学林等: "不同类型掩味剂对龙胆、苦参、穿心莲、莲子心4种中药水煎液的抑苦效能及抑苦规律评价", 中草药, vol. 49, no. 22, 23 June 2018 (2018-06-23), pages 5280 - 5291 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tournier et al. | Flavour perception: aroma, taste and texture interactions | |
| CN108464425B (en) | Stevia extract and sweet taste composition | |
| CN101652342B (en) | Off-note blocking sensory organic compounds | |
| Paulus et al. | The influence of temperature on the threshold values of primary tastes | |
| JP7478538B2 (en) | Methods for reducing sweet aftertaste | |
| JP2010522700A (en) | Functional organic compounds that block off notes | |
| KÄLVIÄINEN et al. | SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS 1 | |
| WO2013134611A1 (en) | Food and beverage products containing 1,3-propanediol and methods of suppressing bitterness and enhancing sweetness in food and beverage products using 1,3-propanediol | |
| JP6846947B2 (en) | Evaluation method of contribution of fragrance compounds to retronasal aroma | |
| JP6193571B2 (en) | Carbonated drink containing caffeine | |
| JP5665306B2 (en) | Carbonated beverage containing high-intensity sweetener | |
| JP4974383B2 (en) | Evaluation method for flavor improvers | |
| CN116114905A (en) | Buccal product with moisturizing function and preparation method and application thereof | |
| DK2494872T3 (en) | CALORIE COFFEE BLEND COMPOSITION OBTAINED BY USE OF D-tagatose | |
| JP2019045243A (en) | Search method of lingering sensation imparting aroma component | |
| JPH10510152A (en) | Flavor modifying composition | |
| JP6570605B2 (en) | Flavor improving ingredients | |
| O'Mahony et al. | Salt taste detection: an R-index approach to signal-detection measurements | |
| JP2019190862A (en) | Evaluation system for food/drink product taste and evaluation method for food/drink product taste | |
| JP2019170194A (en) | Carbonated beverage | |
| CN113197292A (en) | Method for regulating sweet taste value of glucose solution by using limonene | |
| EP2865279B1 (en) | Low-calorie beverage composition | |
| Straub | Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids | |
| CN113197293B (en) | Method for regulating sweet taste value of glucose solution by using cinnamaldehyde | |
| CN113197297B (en) | Method for adding 2-methyl pyrazine to glucose solution to reduce sweetness value |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |