In-vitro method for representing influence of cigarette smoke on oral astringency

A technology of cigarette smoke and oral cavity, which is applied in the in vitro field of characterizing the effect of cigarette smoke on the astringent sensation of the oral cavity, which can solve the problems of not getting a relatively ideal fitting effect and uncertain evaluation results of cigarettes, and achieve the effect of simple operation

Inactive Publication Date: 2018-03-09
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional cigarette sensory analysis and evaluation relies on manual smoking evaluation, but manual smoking evaluation is affected by the factors of the smokers themselves and the external environment, which brings uncertain factors to the evaluation results of c

Method used

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  • In-vitro method for representing influence of cigarette smoke on oral astringency
  • In-vitro method for representing influence of cigarette smoke on oral astringency
  • In-vitro method for representing influence of cigarette smoke on oral astringency

Examples

Experimental program
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Effect test

Embodiment 1

[0033] An in vitro method for characterizing the effect of cigarette smoke on oral astringency, comprising the steps of:

[0034] Step (1), select a cigarette with the same weight and draw resistance as the sample to be characterized, use a fully automatic rotary smoking machine to smoke 10 cigarettes after balancing, and use a Cambridge filter to capture the total particulate matter in the smoke; after that, the Cambridge filter The tablets were soaked in DMSO, and TPM was extracted by ultrasonic wave for 20 minutes, and finally the volume was adjusted to 10g TPM / mL DMSO with DMSO to obtain a TPM solution, which was stored at -80°C for later use;

[0035] The equilibrium conditions are: temperature 21°C, humidity 58%, time 48h; the suction frequency of the suction is 1 puff / min, the suction duration is 2s, and the suction volume is 34.85mL / puff;

[0036] Step (2), preparing artificial saliva containing 1mg / mL salivary amylase, centrifuging at 10000rpm / min for 10min, taking th...

Embodiment 2

[0043] An in vitro method for characterizing the effect of cigarette smoke on oral astringency, comprising the steps of:

[0044] Step (1), select a cigarette with the same weight and draw resistance as the sample to be characterized, use a fully automatic rotary smoking machine to smoke 20 cigarettes after balancing, and use a Cambridge filter to capture the total particulate matter in the smoke; after that, the Cambridge filter The tablets were soaked in DMSO, and TPM was extracted by ultrasonic wave for 20 minutes, and finally the volume was adjusted to 10g TPM / mL DMSO with DMSO to obtain a TPM solution, which was stored at -80°C for later use;

[0045] The equilibrium conditions are: temperature 23°C, humidity 62%, time 48h; the suction frequency of the suction is 1 puff / min, the suction duration is 2s, and the suction volume is 35.15mL / puff;

[0046] Step (2), preparing artificial saliva containing 1 mg / mL salivary amylase, centrifuging at 12000 rpm / min for 10 min, taking...

Embodiment 3

[0054] An in vitro method for characterizing the effect of cigarette smoke on oral astringency, comprising the steps of:

[0055] Step (1), select a cigarette with the same weight and draw resistance as the sample to be characterized, use a fully automatic rotary smoking machine to smoke 15 cigarettes after balancing, and use a Cambridge filter to capture the total particulate matter in the smoke; after that, the Cambridge filter The tablets were soaked in DMSO, and TPM was extracted by ultrasonic wave for 20 minutes, and finally the volume was adjusted to 10g TPM / mL DMSO with DMSO to obtain a TPM solution, which was stored at -80°C for later use;

[0056] The equilibrium conditions are: temperature 22°C, humidity 60%, time 48h; the suction frequency of the suction is 1 puff / min, the suction duration is 2s, and the suction volume is 35mL / puff;

[0057] Step (2), preparing artificial saliva containing 1mg / mL salivary amylase, centrifuging at 11000rpm / min for 10min, taking the s...

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Abstract

The invention relates to an in-vitro method for representing the influence of cigarette smoke on oral astringency, and belongs to the technical field of biological application. The method includes thesteps of cigarette main stream smoke total particulate matter extraction, artificial saliva preparation, TPM supernatant preparation, dyeing, protein content measurement and the like. The method is simple in operation, a protein environment in saliva is simulated by salivary amylase according to the principle that astringency can be generated by salivary protein precipitation, and astringency isquantitatively represented by precipitation proportion. Moreover, smoke total particulate matters are gathered by in-vitro suction and then react with the salivary amylase, the influence of smoke on the salivary amylase is amplified by the concentration process, subtle differences of different cigarette smoke are compared, and the method can be used for quantitative representing the influence of the cigarette smoke on oral astringency and provides a reference for sensory evaluation of the cigarette smoke.

Description

technical field [0001] The invention belongs to the technical field of biological applications, and in particular relates to an in vitro method for characterizing the effect of cigarette smoke on oral cavity astringency. Background technique [0002] The sensory experience of cigarettes is mainly determined by the interaction between a wide variety of chemical components in the smoke and the oral cavity. Traditional cigarette sensory analysis and evaluation relies on manual smoking evaluation, but manual smoking evaluation is affected by the personal factors of the smokers and the external environment, which brings uncertain factors to the evaluation results of cigarettes. New sensory analysis technologies, such as the electronic tongue technology based on multi-sensor array, can calculate the taste intensity of the sample according to the sensor response value output by the electronic tongue. A more ideal fitting effect is obtained. Therefore, how to characterize the astr...

Claims

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Application Information

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IPC IPC(8): G01N21/31
CPCG01N21/31
Inventor 高茜黄海涛向海英曾婉俐李雪梅孔维松米其利管莹夭建华
Owner CHINA TOBACCO YUNNAN IND
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