CN113243550B - Bergamot spice for electronic atomized liquid - Google Patents
Bergamot spice for electronic atomized liquid Download PDFInfo
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- CN113243550B CN113243550B CN202110431311.3A CN202110431311A CN113243550B CN 113243550 B CN113243550 B CN 113243550B CN 202110431311 A CN202110431311 A CN 202110431311A CN 113243550 B CN113243550 B CN 113243550B
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
- A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
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Abstract
The application relates to the field of electronic cigarettes, and particularly discloses bergamot spice for electronic atomized liquid. A bergamot spice for electronic atomized liquid is prepared from the following raw materials in percentage by weight: 10-20% of a first bergamot extract, 9-16% of a second bergamot extract, 15-25% of a third bergamot extract and the balance of a solvent; the first bergamot extract is obtained by reflux extraction of distilled water, the second bergamot extract is obtained by reflux extraction of petroleum ether, and the third bergamot extract is obtained by reflux extraction of ethanol. The bergamot spice can be used for the electronic atomized liquid, so that the electronic atomized liquid has bergamot fragrance during suction, and the taste level is rich.
Description
Technical Field
The application relates to the field of electronic cigarettes, in particular to bergamot spice for electronic atomized liquid.
Background
The electronic atomization liquid is heated by an atomizer of the electronic smoking set to form aerosol similar to the smoke of a traditional cigarette. The main components of the electronic atomization liquid generally comprise glycerol, propylene glycol, nicotine and special perfume.
At present, special flavors of electronic atomized liquid are emphasized in the development of special flavors in the market, for example, chinese patent No. CN104498186A discloses a flavor formula for electronic cigarettes, so that users can feel caramel aroma. Chinese patent No. CN109744584A discloses a blueberry extract solution, blueberry electronic cigarette oil and a preparation method thereof, so that the electronic cigarette has unique blueberry fragrance and health-care effects of oxidation resistance and aging resistance.
The bergamot is a rutaceae plant of Rutaceae, mainly contains chemical components such as volatile oil, coumarins, flavonoids, polysaccharides and the like, has fresh and sweet flavor, has pharmacological effects of resisting tumors, regulating immunity, diminishing inflammation, resisting oxidation and the like, and is an economic crop with great potential. At present, electronic cigarette spices with bergamot flavor do not exist in the electronic cigarette industry.
Disclosure of Invention
In order to overcome above-mentioned technical defect, richen the flavor of electron atomized liquid, the application provides a bergamot spices for electron atomized liquid for the taste level is abundant when the electron cigarette smokes.
The application provides a bergamot spices for electron atomized liquid adopts following technical scheme:
a bergamot spice for electronic atomized liquid is prepared from the following raw materials in percentage by weight:
10-20% of a first bergamot extract, 9-16% of a second bergamot extract, 15-25% of a third bergamot extract and the balance of a solvent; the preparation method of the bergamot extract I comprises the following steps: pulverizing fructus Citri Sarcodactylis, sieving, adding the sieved powder into distilled water, heating to 80-90 deg.C, reflux-extracting for 2-3h under heat preservation, and oil-water separating to obtain fructus Citri Sarcodactylis extract I;
the preparation method of the bergamot extract II comprises the following steps: crushing and sieving bergamot, adding the sieved powder into petroleum ether, heating to 60-70 ℃, preserving heat, performing reflux extraction for 2-4h, filtering, concentrating under reduced pressure, washing with absolute ethyl alcohol, and concentrating under reduced pressure to obtain a second bergamot extract;
the preparation method of the bergamot extract III comprises the following steps: pulverizing fructus Citri Sarcodactylis, sieving, adding the sieved powder into ethanol, heating to 40-60 deg.C, reflux-extracting under heat preservation for 4-5 hr, filtering, and concentrating under reduced pressure to obtain fructus Citri Sarcodactylis extract III.
By adopting the technical scheme, three different solvents are adopted to respectively extract the bergamot, so that the content and the composition of characteristic aromatic components in the bergamot extract are different. The first bergamot extract mainly contains D-alpha-pinene and D-limonene, and the first bergamot extract has fresh fragrance. The bergamot extract II has higher linalool content and clearer fragrance, and has better linking effect on the fragrance of the spice in different periods. The bergamot extract III contains more terpineol and bergapten, so that the bergamot spice has unique burnt flavor and mellow flavor. The three bergamot extracts are compounded, when the bergamot spice volatilizes, the front section is fresh and sweet, the rear section is rich and mellow, the layers are rich, and the aftertaste is long.
In addition, the second bergamot extract and the third bergamot extract also contain active ingredients, such as 3,5, 8-trihydroxy-4', 7-dimethoxy flavone, hesperidin and the like, and the active ingredients have high content and good antioxidant function, so that the possibility of oxidation of the bergamot spice when the bergamot spice is volatilized at 200-300 ℃ can be reduced, and the foreign flavor of the spice caused by oxidative rancidity can be reduced.
Preferably, the weight ratio of the first bergamot extract to the second bergamot extract to the third bergamot extract is (15-17): (13-15): (18-24).
By adopting the technical scheme, in the weight ratio range, the three bergamot extracts are compounded into the spice which is mellow and mellow in the early stage, sweet and mellow in the later stage, and the spice is bright in taste level, less in foreign flavor and long in fragrance retention effect.
Preferably, the weight percentage of the first bergamot extract, the second bergamot extract and the third bergamot extract is 16:14: 22.
By adopting the technical scheme, under the weight ratio, the flavor in each stage is distinct when the spice volatilizes, the flavor in each stage is better linked, and the fragrance is mellow.
Preferably, the heating temperature in the preparation method of the first bergamot extract is 85 ℃, and the reflux time is 2.5 h.
By adopting the technical scheme, under the temperature and time range, the content of D-alpha-pinene and D-limonene in the first bergamot extract is highest, and the flavor characteristic of the front-segment fresh and sweet aroma of the bergamot spice is obvious.
Preferably, the first bergamot extract is further subjected to cellulase treatment: adding cellulase into the first bergamot extract, heating to 26-30 deg.C, keeping the temperature, standing for 2-3 hr, filtering, and filtering to obtain the refined first bergamot extract.
By adopting the technical scheme, the cellulase promotes the hydrolysis of the water-soluble macromolecular polysaccharide in the first bergamot extract, so that on one hand, the possibility of carbonization reaction of the macromolecular polysaccharide at high temperature during suction is reduced, the generation of miscellaneous flavors such as scorch and the like is reduced, and on the other hand, glucose generated by hydrolysis has fresh and sweet taste and neutralizes the bitter taste of limonin in the bergamot spice.
Preferably, the enzyme activity range of the cellulase is 400-800U/mg, and the weight ratio of the cellulase to the first refined bergamot extract is 1: 10000.
By adopting the technical scheme, within the enzyme activity range, the hydrolysis effect of the bergamot polysaccharide is better, and the sweet taste of the bergamot spice is better. Above this concentration range, the bergamot polysaccharide hydrolysis efficiency is almost unchanged, below this concentration range, the bergamot polysaccharide hydrolysis efficiency is low.
Preferably, the heating temperature in the preparation method of the second bergamot extract is 66 ℃, and the reflux time is 3 hours.
By adopting the technical scheme, under the heating temperature and the heating time, the content of linalool in the bergamot extract II is higher, and a better linking effect is achieved between the fragrance of the front and rear sections of the bergamot spice.
Preferably, in the preparation method of the bergamot extract III, the powder is heated and refluxed in sections, ethanol is added into the powder for the first time, the powder is heated to 45 ℃, the powder is extracted after heat preservation and reflux are carried out for 3 hours, an extracting solution A is obtained, ethanol is added into the powder for the second time, the powder is heated to 55 ℃, the powder is extracted after heat preservation and reflux are carried out for 1 hour, an extracting solution B is obtained, and the extracting solution A and the extracting solution B are mixed and then filtered.
By adopting the technical scheme, the bergamot is subjected to segmented heating reflux extraction, the content of active ingredients in the bergamot extract III is improved, the purity of the bergamot flavor is further improved, and the generation of foreign flavor is reduced.
Preferably, the solvent is medical grade propylene glycol and/or medical grade glycerol.
By adopting the technical scheme, the solubility of the three bergamot extracts in propylene glycol and glycerol is good, and aromatic substances in the bergamot spice are not volatile when the bergamot extract is placed at normal temperature.
In summary, the present application has the following beneficial effects:
1. according to the application, the bergamot extracts extracted by three different extraction modes are mixed and compounded, when the bergamot spice is atomized, the front section of the flavor is fresh and sweet, and the rear section is rich, the aroma level is rich, the aroma is mellow, and the lingering charm is long; meanwhile, more active ingredients such as 3,5, 8-trihydroxy-4', 7-dimethoxy flavone and hesperidin are extracted from the bergamot spice, so that the bergamot spice has a better antioxidation effect and can reduce the generation of foreign flavor in the spice.
2. In the application, cellulase is preferably added in the bergamot extraction process, so that the content of glucose in the bergamot spice is increased, the bitter and astringent feeling in the bergamot spice is neutralized, and the smoking taste of the electronic atomized liquid is further improved.
Detailed Description
The raw material sources of the following preparation examples, examples and comparative examples are shown in table 1 below.
TABLE 1 sources of raw materials
Examples
Example 1
A bergamot spice is prepared by the following steps:
s1, preparing a bergamot extract I: taking 20g of dried bergamot fruits, and crushing in a wall-breaking grinding machine; sieving the coarse powder to obtain fine powder (particle size is less than or equal to 0.3 μm); adding the fine powder into 1000mL of distilled water, heating to 80 ℃, and performing heat preservation and reflux extraction for 3 hours; cooling to 20 deg.C for oil-water separation to obtain oily liquid I;
s2, preparing a bergamot extract II: taking 20g of dried bergamot fruits, and crushing in a wall-breaking grinding machine; sieving the coarse powder to obtain fine powder (particle size is less than or equal to 0.3 μm); adding the fine powder into 800mL of petroleum ether, heating to 60 ℃, carrying out heat preservation and reflux extraction for 4h, cooling to 20 ℃, filtering, carrying out evaporation concentration on the filtrate at 40 ℃ in a vacuum environment to obtain a crude bergamot extract II, adding 300mL of absolute ethanol into the crude bergamot extract II, stirring for dissolving, and carrying out evaporation concentration at 40 ℃ in a vacuum environment to obtain a paste bergamot extract II;
s3, preparing a bergamot extract III: taking 20g of dried bergamot fruits, and crushing in a wall-breaking grinding machine; sieving the coarse powder to obtain fine powder (particle size is less than or equal to 0.3 μm); adding the fine powder into 1200mL of 90% ethanol solution, heating to 40 deg.C, reflux-extracting under heat preservation for 5h, cooling to 20 deg.C, filtering, and vacuum-concentrating the filtrate at 40 deg.C to obtain paste-like fructus Citri Sarcodactylis extract III;
s4, preparing bergamot spice: weighing 10g of the first bergamot extract, 9g of the second bergamot extract and 15g of the third bergamot extract, adding 66g of medical propylene glycol, and stirring in an ice-water bath until the mixed solution is clear and uniform to obtain the bergamot spice.
Examples 2 to 13
A bergamot flavor, which differs from example 1 in that: the three bergamot extracts in step 4 have different masses, and the specific masses are shown in table 2 below.
TABLE 2 quality of three bergamot extracts
Examples 14 to 19
A bergamot flavor is different from example 12 in the processing parameters of steps S1-S3, and the specific processing parameters are shown in Table 3 below.
TABLE 3 processing parameters of Steps S1-S3
Example 20
A bergamot flavor, which is different from that of example 18 in the processing manner of step S1, and is specifically operated as follows: adding 1.6mg of cellulase with the enzyme activity of 400U/mg into 16g of the first bergamot extract, stirring, blending, heating to 28 ℃, preserving heat, standing for 3h, and filtering to obtain a filtrate, namely the refined first bergamot extract.
Example 21
A bergamot flavor is different from example 20 in that the enzymatic activity of cellulase used in step S1 is 600U/mg.
Example 22
A bergamot flavor is different from example 20 in that the enzymatic activity of cellulase used in step S1 is 800U/mg.
Example 23
A bergamot flavor, which is different from that of example 22 in the processing manner in step S3, and is specifically operated as follows: cleaning and wiping a 200g fresh bergamot fruit, and then putting the bergamot fruit into a wall-breaking grinding machine for grinding; sieving the coarse powder to obtain fine powder (particle size is less than or equal to 0.3 μm);
taking 1200mL of 90% ethanol solution by volume fraction, adding 600mL of ethanol into the fine powder for the first time, heating to 45 ℃, carrying out heat preservation and reflux for 3h, cooling to 20 ℃, and filtering and extracting to obtain an extracting solution A;
adding the rest 600mL of ethanol into the fine powder for the second time, heating to 55 ℃, preserving heat, refluxing for 1.5h, cooling to 20 ℃, filtering and extracting to obtain an extracting solution B, mixing the extracting solution A and the extracting solution B, filtering, and evaporating and concentrating at 40 ℃ in a vacuum environment to obtain a paste bergamot extract III.
Comparative example
Comparative examples 1 to 6
A bergamot flavor, which differs from example 1 in that the bergamot flavor differs in weight of the raw materials:
TABLE 4 weight of materials for bergamot flavor
Performance test
The bergamot flavors obtained in examples 1 to 23 and comparative examples 1 to 6 were weighed to prepare 29 test samples according to the following methods:
stirring and blending 10g of bergamot spice, 6g of nicotine, 58g of propylene glycol, 10g of glycerol and 12g of deionized water to prepare a detection sample.
Detection method
20 professional electronic cigarette sensory evaluators were selected to evaluate the 29 test samples as follows.
1. Sensory evaluation: sensory evaluation was carried out according to GB 5606.4-2005.
Note: the foreign flavor refers to the odor of oxidation and rancidity of substances in the electronic atomized liquid and burnt flavor.
2. Fragrance persistence: smoking for 1min, 2min and 3min to determine whether fructus Citri Sarcodactylis aroma can be sensed.
TABLE 5 sensory evaluation of examples 1 to 23 and comparative examples 1 to 6
TABLE 6 fragrance durability of examples 1-23 and comparative examples 1-6
As can be seen by combining example 1 and comparative examples 1 to 6 with tables 5 to 6, the electronic atomized liquid prepared in comparative example 1 is not affected by the tobacco flavor of nicotine during smoking, and the former stage D- α -pinene and D-limonene show fresh flavors, but the latter stage can feel obvious unpleasant taste, and has slightly astringent and bitter taste in mouth feel, and the electronic atomized liquid has a single smoking mouth feel and poor comfort.
The electronic atomized liquid prepared in comparative example 2 experienced faint scent when smoked. The electronic atomized liquid prepared in the comparative example 3 has little fragrance in the early stage and gradually has strong and mellow fragrance in the later stage during smoking, and has light foreign flavor, and the electronic atomized liquid can still feel the flavor and fragrance of the bergamot after 1 min.
The electronic atomized liquid prepared in comparative example 4 has more prominent front-stage fresh fragrance during smoking, but has heavy miscellaneous odor and short fragrance duration, and the fragrance cannot be sensed after 1 min.
The electronic atomized liquid prepared in the comparative example 5 has obvious distinction between front-stage aroma and rear-stage aroma during smoking, and has strong stimulation of the rear-stage aroma, probably because volatile substances in the rear-stage aroma volatilize in a large amount in a short time, the concentration is high, the stimulation to the oral cavity and the nasal cavity of a human body is large, and the human body feels uncomfortable.
The electronic atomized liquid prepared in comparative example 6 had slightly fresh fragrance at the front stage during smoking, but gradually had rich fragrance at the later stage, better harmonicity, and better fragrance durability.
The electronic atomized liquid prepared in the embodiment 1 has the advantages that the front section fragrance gradually transits to the strong fragrance during smoking, the fragrance characteristics of each section are obvious, the connection between the sections is good, and the human body feels comfortable, and the three bergamot extracts can form early stage fresh and sweet fragrance and later stage mellow fragrance according to the proportion, so that the comfortable feeling can be brought to a user while the taste is rich, and meanwhile, the active ingredients contained in the electronic atomized liquid have good antioxidation effect, so that the foreign flavor of the electronic atomized liquid is not obvious, and the fragrance of the bergamot can be still felt after 1 min.
As can be seen by combining examples 1 to 13 and tables 5 to 6, the bergamot perfume prepared from the three bergamot extracts according to the ratio is added into the electronic atomized liquid, so that fragrance gradually transiting from faint scent to strong burnt fragrance can be formed, and a taste rich in layers is provided for a user.
As can be seen from examples 19 to 22 and tables 5 to 6, the first bergamot extract is refined by using cellulase, so that the sweetness of the electronic atomized liquid during smoking can be obviously improved, the proper mouthfeel of the electronic atomized liquid is increased, the bitterness of the electronic atomized liquid is neutralized, no obvious bitterness or bitterness is generated in the early stage, and the later stage astringency is promoted, so that the electronic atomized liquid has richer mouthfeel levels.
It can be seen from examples 22 to 23 and tables 5 to 6 that the active ingredients of bergamot can be effectively increased by using ethanol solution to perform fractional extraction on bergamot, and the possibility of generation of foreign flavor in the electronic atomized liquid can be further reduced.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (7)
1. A bergamot spice for electronic atomized liquid is characterized by being prepared from the following raw materials in percentage by weight:
10-20% of a first bergamot extract, 9-16% of a second bergamot extract, 15-25% of a third bergamot extract and the balance of a solvent;
the preparation method of the bergamot extract I comprises the following steps: pulverizing fructus Citri Sarcodactylis, sieving, adding the powder into distilled water, heating to 80-90 deg.C, reflux-extracting for 2-3 hr under heat preservation, and oil-water separating to obtain extract; adding cellulase into the extract, heating to 26-30 deg.C, maintaining the temperature, standing for 2-3 hr, filtering to obtain extract I of fructus Citri Sarcodactylis;
the preparation method of the bergamot extract II comprises the following steps: pulverizing fructus Citri Sarcodactylis, sieving, adding the powder into petroleum ether, heating to 60-70 deg.C, reflux-extracting under heat preservation for 2-4 hr, filtering, concentrating under reduced pressure, washing with anhydrous ethanol, and concentrating under reduced pressure to obtain extract II;
the preparation method of the bergamot extract III comprises the following steps: pulverizing fructus Citri Sarcodactylis, sieving, adding the powder into ethanol, heating to 40-60 deg.C, reflux-extracting under heat preservation for 4-5 hr, filtering, and concentrating under reduced pressure to obtain fructus Citri Sarcodactylis extract III.
2. The bergamot flavor for electronically atomized liquid of claim 1, wherein: the weight ratio of the first bergamot extract to the second bergamot extract to the third bergamot extract is (15-17): (13-15): (18-24).
3. The bergamot flavor for electronically atomized liquid of claim 2, wherein: the weight ratio of the bergamot extract I to the bergamot extract II to the bergamot extract III is 16:14: 22.
4. The bergamot flavor for electronically atomized liquid of claim 1, wherein: the preparation method of the first bergamot extract comprises the steps of heating at 85 ℃ and refluxing for 2.5 hours.
5. The bergamot flavor for electronically atomized liquid of claim 4, wherein: the concentration of the cellulase is 400-800U/mg.
6. The bergamot flavor for electronically atomized liquid of claim 1, wherein: the preparation method of the second bergamot extract comprises the steps of heating at 66 ℃ and refluxing for 3 hours.
7. The bergamot flavor for electronically atomized liquid of claim 1, wherein: in the preparation method of the bergamot extract III, powder is heated and refluxed in sections, ethanol is added into the powder for the first time, the powder is heated to 45 ℃, the powder is heated and refluxed for 3 hours under the condition of heat preservation and then extracted to obtain an extracting solution A, ethanol is added into the powder for the second time, the powder is heated to 55 ℃, the powder is heated and refluxed for 1.5 hours under the condition of heat preservation and then extracted to obtain an extracting solution B, and the extracting solution A and the extracting solution B are mixed and then filtered.
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| CN113862082B (en) * | 2021-09-28 | 2023-09-12 | 深圳市真味生物科技有限公司 | Preparation method of buddleja officinalis extract, buddleja officinalis extract and electronic atomized liquid containing buddleja officinalis extract |
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| CN102876455A (en) * | 2010-12-13 | 2013-01-16 | 云南瑞升烟草技术（集团）有限公司 | Three-step preparation method of vanillic spices for tobacco |
| CN103484245A (en) * | 2013-09-18 | 2014-01-01 | 浙江中烟工业有限责任公司 | Directed composite extraction method for tobacco endogenous original fragrant substance |
| CN103952236A (en) * | 2014-05-22 | 2014-07-30 | 嘉兴市得百科新材料科技有限公司 | Perfume composition for fenugreek tobacco and preparation method thereof |
| CN104770863A (en) * | 2015-02-11 | 2015-07-15 | 贵州中烟工业有限责任公司 | Electronic cigarette smoke solution with herbal tea flavor |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876455A (en) * | 2010-12-13 | 2013-01-16 | 云南瑞升烟草技术（集团）有限公司 | Three-step preparation method of vanillic spices for tobacco |
| CN103484245A (en) * | 2013-09-18 | 2014-01-01 | 浙江中烟工业有限责任公司 | Directed composite extraction method for tobacco endogenous original fragrant substance |
| CN103952236A (en) * | 2014-05-22 | 2014-07-30 | 嘉兴市得百科新材料科技有限公司 | Perfume composition for fenugreek tobacco and preparation method thereof |
| CN104770863A (en) * | 2015-02-11 | 2015-07-15 | 贵州中烟工业有限责任公司 | Electronic cigarette smoke solution with herbal tea flavor |
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