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Spice of heat-not-burn cigarette, preparation method and heat-not-burn cigarette

A heat-not-burn, cigarette-making technology, applied in essential oils/spices, tobacco, processed tobacco, etc., can solve problems such as loss of aroma, hindering aroma release, and light taste

Pending Publication Date: 2020-09-11
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is weak and the taste is not enough
[0004] In the above prior art, although the fragrance persistence is satisfactory, the release of the fragrance will be hindered by the carrier or the coating, which greatly loses the fragrance, resulting in insufficient richness and fullness of the fragrance, etc.

Method used

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  • Spice of heat-not-burn cigarette, preparation method and heat-not-burn cigarette
  • Spice of heat-not-burn cigarette, preparation method and heat-not-burn cigarette
  • Spice of heat-not-burn cigarette, preparation method and heat-not-burn cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Add dichloromethane (100ml) to the reaction vessel and stir, then add eugenol (1.6ml, 10.0mmol), isoeugenol (0.8ml, 5.0mmol), vanillin (0.9g, 5.0mmol), bromine Substitute tetraacetylglucose (8.22g, 20.0mmol), silver carbonate (2.2g, 8.0mmol), 4A molecular sieve (2.0g), react at room temperature for 2h, follow the reaction with TLC. After completion of the reaction, 120 ml of ethyl acetate was added, followed by filtration to remove insoluble matter. Add a sufficient amount of water, shake fully and separate the liquids, take the organic phase and add anhydrous magnesium sulfate for drying, concentrate under reduced pressure at 77°C to obtain an oil, separate by column chromatography (ethyl acetate:ethanol=20:1), and obtain 7.71 g viscous liquid, a mixture of phenolic tetraacetyl glucosides.

[0067] Add methanol (20ml) and phenolic tetraacetyl glucoside mixture (5.0g) into the reaction vessel, lower the temperature to about 0°C, and pass in ammonia gas dried with sodiu...

Embodiment 2

[0070] Add chloroform (100ml) to the reaction vessel and stir, then add eugenol (2.3ml, 15.0mmol), isoeugenol (1.15ml, 7.5mmol), vanillin (0.9g, 5mmol), bromotetraacetyl Glucose (8.22g, 20.0mmol), silver carbonate (2.2g, 8.0mmol), and silica gel powder (5.0g) were reacted at room temperature for 2h, followed by TLC. After completion of the reaction, 100 ml of ethyl acetate was added, followed by filtration to remove insoluble matter. Add a sufficient amount of water, shake well and separate the liquids, take the organic phase and add anhydrous magnesium sulfate for drying, concentrate under reduced pressure at 77°C to obtain an oil, separate by column chromatography (ethyl acetate:ethanol=20:1), and obtain 8.11 g viscous liquid, a mixture of phenolic tetraacetyl glucosides.

[0071] Add acetone (20ml) and phenolic tetraacetyl glucoside mixture (5.0g, 10mmol) into the reaction vessel, cool down to about -5°C, pass through ammonia gas dried with sodium hydroxide under stirring ...

Embodiment 3

[0074] Tetrahydrofuran (100ml) was added to the reaction vessel and stirred, followed by the addition of eugenol (3.1ml, 20.0mmol), isoeugenol (1.55ml, 10mmol), vanillin (0.45g, 2.5mmol), bromotetraacetyl Base glucose (8.22g, 20.0mmol), DMAP (1.2g, 10.0mmol), anhydrous magnesium sulfate (5.0g), react at room temperature for 2h, follow the reaction with TLC. After completion of the reaction, 100 ml of ethyl acetate was added, followed by filtration to remove insoluble matter. Add a sufficient amount of water, shake well and separate the liquids, take the organic phase and add anhydrous magnesium sulfate for drying, concentrate under reduced pressure at 66°C to obtain an oil, separate by column chromatography (ethyl acetate:ethanol=20:1), and obtain 5.83 g viscous liquid, a mixture of phenolic tetraacetyl glucosides.

[0075] Add acetone (20ml) and phenolic tetraacetyl glucoside mixture (5g, 10mmol) into the reaction vessel, cool down to about 5°C, and pass in ammonia gas dried...

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Abstract

The invention discloses a spice of a heat-not-burn cigarette, a preparation method and the heat-not-burn cigarette. The spice comprises glucoside, and aglycone of the glucoside is selected from one orat least two of eugenol, vanitrope, isoeugenol, beta-phenethyl alcohol, nerolidol, geraniol and hydroxycitronellol. Glycoside obtained by taking aroma substances containing alcoholic hydroxyl group or phenolic hydroxyl group, like eugenol and vanitrope, as aglycone is used as essence. Compared with single use of aroma substances, volatilization of the aroma substances can be remarkably reduced due to the fact that the aroma substances exist in the form of glucoside, durability is guaranteed, and stability is improved. The glycosyl does not influence the original flavor of the aroma substances, but combines the inherent flavor of the aroma substances through the inherent flavor of the glycosyl, so that the compounded aroma is stronger, good aroma smelling feeling and smoking feeling are provided, and the spice is suitable for being applied to heat-not-burn cigarettes.

Description

technical field [0001] The invention relates to the technical field of cigarettes, in particular to spices for heat-not-burn cigarettes, a preparation method and heat-not-burn cigarettes. Background technique [0002] As the hazards of traditional cigarettes are known to more and more people, people are actively looking for alternatives to cigarettes. Heat-not-burn cigarettes are another cigarette substitute developed after electronic cigarettes. It has the same taste as traditional cigarettes, and at the same time, the heating temperature is 300~400°C, which greatly reduces the tar and other harmful substances produced by high-temperature combustion of tobacco. Its disadvantage is that the taste is relatively light and the mouthfeel is insufficient. The means to improve its taste is usually to add spices. [0003] Persistence of aroma is an important index for the evaluation of aroma quality of spices. At present, the means to obtain higher persistence is usually to prop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30
CPCC11B9/008A24B15/30
Inventor 魏敏宋旭艳潘曦易宝军胡红云孙正帅
Owner HUBEI CHINA TOBACCO IND
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