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Manufacturing method for tobacco essence perfume temperature control sustained-release microcapsule

A technology of essence and fragrance for tobacco, which is applied in the direction of essential oil/fragrance, preparation of tobacco, tobacco, etc. It can solve the problems of single flavor and fragrance, complex ingredients, and limited effect, and achieve high utilization rate, low cost, and slow temperature control. clear effect

Inactive Publication Date: 2017-12-19
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the microencapsulation of tobacco flavors and fragrances has been studied, there is a single flavor and fragrance in the research, and the encapsulation effect of cyclodextrin is relatively good, but the composition of the actual tobacco flavors and fragrances is quite complicated and is a complex mixture. , embedding with a single wall material, the effect is greatly limited

Method used

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  • Manufacturing method for tobacco essence perfume temperature control sustained-release microcapsule
  • Manufacturing method for tobacco essence perfume temperature control sustained-release microcapsule
  • Manufacturing method for tobacco essence perfume temperature control sustained-release microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Preparation of temperature-controlled slow-release microcapsules of No. 101 tobacco flavor and fragrance

[0024] (1) Dissolve 200mg chitosan in 100mL acetic acid-sodium acetate buffer solution with pH 4.4, and record it as solution A; dissolve 2g hydroxypropyl-β-cyclodextrin in 50mL water, and record it as solution B; Mix solution A and solution B, stir at room temperature for 1 hour, add 300 mg of sodium borohydride, stir the mixture at room temperature at 800 r / min for 12 hours, adjust the pH to neutral with ammonia water with a volume concentration of 5%, centrifuge at 3000 rpm for 30 minutes, and dry in vacuum at 50°C for 12 hours to prepare Obtain cyclodextrin modified chitosan;

[0025] (2) Dissolve the cyclodextrin-modified chitosan prepared in step (1) in an acetic acid solution with a volume concentration of 1% to prepare a cyclodextrin-modified chitosan solution with a concentration of 30 mg / mL;

[0026] (3) At 30°C, add No. 101 tobacco flavor and...

Embodiment 2

[0030] Example 2: Preparation of temperature-controlled slow-release microcapsules of No. 113 tobacco flavor and fragrance

[0031] (1) Dissolve 150mg of chitosan in 100mL of acetic acid-sodium acetate buffer solution with pH 5, and record it as solution A; dissolve 1g of hydroxypropyl-β-cyclodextrin in 50mL of water, and record it as solution B; Mix the solution with solution B, stir at room temperature for 2 hours, add 250 mg of sodium borohydride, stir the mixture at room temperature at 1000 r / min for 15 hours, adjust the pH to neutral with ammonia water with a volume concentration of 5%, centrifuge at 4000 rpm for 25 minutes, and dry in vacuum at 60°C for 12 hours to obtain Cyclodextrin modified chitosan;

[0032] (2) Dissolving the cyclodextrin-modified chitosan prepared in step (1) in an acetic acid solution with a volume concentration of 2% to prepare a cyclodextrin-modified chitosan solution with a concentration of 25 mg / mL;

[0033] (3) At 40°C, add No. 113 tobacco f...

Embodiment 3

[0037] Example 3: Preparation of temperature-controlled slow-release microcapsules of No. 107 tobacco flavor and fragrance

[0038] (1) Dissolve 180mg of chitosan in 100mL of acetic acid-sodium acetate buffer solution with pH 4.5, which is recorded as solution A; dissolve 1.5g of hydroxypropyl-β-cyclodextrin in 50mL of water, and record as solution B; Mix solution A and solution B, stir at room temperature for 1.5 h, add 260 mg of sodium borohydride, stir the mixture at room temperature at 1200 r / min for 13 h, adjust the pH to neutral with 5% ammonia water, centrifuge at 5000 rpm for 20 min, and vacuum-dry at 55°C for 12 h. Prepare cyclodextrin modified chitosan;

[0039] (2) Dissolve the cyclodextrin-modified chitosan prepared in step (1) in an acetic acid solution with a volume concentration of 1.5%, to make a cyclodextrin-modified chitosan solution with a concentration of 28mg / mL;

[0040] (3) At 40°C, add No. 107 tobacco flavor and fragrance solution dropwise to step (2) ...

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Abstract

The invention discloses a manufacturing method for tobacco essence perfume temperature control sustained-release microcapsules. Amino of chitosan molecule easily reacts with carbonyl in a neutral medium to generate Schiff base, and generated Schiff base is made into cyclodextrin modified chitosan by reduction. The cyclodextrin modified chitosan wraps tobacco essence perfume, to manufacture tobacco essence perfume temperature control sustained-release microcapsules. The tobacco essence perfume temperature control sustained-release microcapsules are applied in a binary composite filter rod. In a smoking process, tobacco essence perfume is released at temperature of 65 DEG C to 160 DEG C, to achieve high-quality smoking effect.

Description

technical field [0001] The invention belongs to the technical field of cigarette additive preparation, and in particular relates to a preparation method of temperature-controlled slow-release microcapsules of flavor and fragrance for tobacco. Background technique [0002] There are many types of tobacco flavors, and most of them are liquid aromatic substances that are easy to volatilize. How to not only achieve the effect of flavoring and reducing coke, but also improve the utilization rate and service life of tobacco flavors has become a hot research field for tobacco scientists. Using microcapsule technology, the essence is coated in it, which plays the role of slow release protection, which greatly improves the fragrance retention time of the essence. Chitosan is a product of partial or complete deacetylation of chitin, containing -OH, -NH 2 It has excellent adsorption, chelation, cross-linking and bridging effects. β-cyclodextrin is composed of 7 glucose units connecte...

Claims

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Application Information

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IPC IPC(8): A24B3/12C11B9/00
CPCA24B3/12C11B9/00
Inventor 杨亚玲杨睿赵纯希
Owner KUNMING UNIV OF SCI & TECH
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