Applications of tea polyphenol/beta-cyclodextrin inclusion compound taken as cigarette filter additive in reduction of cigarette smoke phenolic compound

Abstract

The invention provides applications of a tea polyphenol / beta-cyclodextrin inclusion compound taken as a cigarette filter additive in reduction of a cigarette smoke phenolic compound. The tea polyphenol / beta-cyclodextrin inclusion compound takes a beta-cyclodextrin inclusion compound as a host molecule, and takes tea polyphenol as a guest molecule. According to the applications, as the host molecule of the inclusion compound has acting forces of van der waals' force, hydrophobic effect, hydrogen bonding and the like, and the guest molecule of the inclusion compound has the antioxidation function, the inclusion compound can be combined with phenolic compounds in the cigarette smoke selectively to play a selectively filtering role and alleviate the danger of the cigarette. The tea polyphenol / beta-cyclodextrin inclusion compound has the following technical effects that 1) under the premise of not changing the original smoking smell of the cigarette basically, the contents of main phenolic compounds such as phenol, m-phenol / p-phenol, o-cresol and resorcinol can be reduced greatly; and 2) the tea polyphenol / beta-cyclodextrin inclusion compound is few in addition amount, simple in addition mode, and can be added in the production process of a filter rod, and the operation is convenient and easy to implement.

Description

technical field [0001] The invention belongs to the field of cigarette manufacturing and relates to the use of tea polyphenol / beta-cyclodextrin inclusion compound as a cigarette filter additive in reducing phenolic compounds in cigarette smoke. Background technique [0002] The phenolic substances in the mainstream smoke of cigarettes not only have adverse effects on the taste of cigarettes, but also have a strong stimulating effect on the skin and respiratory tract. Some phenolic substances also have gene mutation and cancer-promoting effects. The content of phenolic compounds in cigarette smoke is an important way to improve the safety of smoking cigarettes. The seven main phenolic substances of concern are phenol, catechol, resorcinol, hydroquinone, o-cresol, m-cresol and p-cresol. At present, most of the reports on phenolic compounds in cigarette smoke are based on analysis and detection methods, and there are relatively few studies on their removal. [0003] In 1975, ...

AI Technical Summary

Problems solved by technology

The addition of tea polyphenols in cigarettes has adverse effects on the quality of cigarette smoke, especially when the amount of tea polyphenols added exceeds 2.0%, the astringent taste and miscellaneous gas in the smoke increase significantly, but it does not significantly reduce the phenols in cigarette smoke compound

[0020] In the paper "Application of a Compound Biochemical Agent in Cigarette Harm Reduction" ("Tobacco Science and Technology" 2008 Issue 05), it is disclosed that: extracting various ketones, phenols and their derivatives from natural plants, extracting ketones, phenols and their derivatives from fresh animal blood Hemoglobin is extracted and processed into porphyrin compounds, which are combined into a compound biological agent, and a binary compound filter rod is made with tea powder as a carrier. Cigarettes added with this compound biochemical agent can significantly reduce mainstream smoke A variety of fused ring aromatic hydrocarbons > 18%, tobacco-specific nitrosamines (NNN > 50%, NAT > 40%, NNK > 15%), free radicals > 30%, and aromatic amines, etc. Significant reduction of phenolic compounds in cigarette smoke

[0021] In the paper "Comprehensive Development of Tea Polyphenols as Health-care Cigarette Additives" ("Tea" 2011, Issue 01), it was disclosed that tea polyphenols were extracted from medium and low-grade teas and added to cigarettes to reduce the amount of free cigarettes produced when cigarettes burn. Based on the toxicity to the human body, new health-care cigarettes have been developed, but they have not been able to significantly reduce the phenolic compounds in cigarette smoke

[0022] In the paper "Research on the Reduction of Toxicity of Cigarette Smoke by Tea Polyphenols" ("Food Science" 2001, No. 11), it was disclosed that tea polyphenols are polyphenols extracted from tea leaves, which have strong antioxidant activity and The ability to scavenge free radicals can remove free radicals produced by smoking, reduce the toxic effect of smoke, and protect the health of the body, but it cannot significantly reduce the phenolic compounds in cigarette smoke

[0023] In summary, the existing literature reports mainly involve the use of single tea polyphenols or β-cyclodextrin, or their mixture with other substances, as filter additives to reduce nicotine, Harmful components such as CO, free radicals, tar, nitrosamines, and no substances that can effectively reduce phenolic compounds in cigarette smoke

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