A preparation method of slow-release flavor microcapsules for tobacco

A technology for tobacco flavor and microcapsules, which is applied in the preparation and application field of slow-release tobacco flavor microcapsules, which can solve the problems such as the decline in the ability to absorb oily flavors, and achieve the effects of reducing volatility, high loading, and prolonging the storage period

Active Publication Date: 2018-12-14
SOUTHEAST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in practical application, since the surface of porous starch is covered with hydrophilic hydroxyl groups, the ability to absorb oily fragrances is far reduced.

Method used

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  • A preparation method of slow-release flavor microcapsules for tobacco
  • A preparation method of slow-release flavor microcapsules for tobacco
  • A preparation method of slow-release flavor microcapsules for tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Preparation of slow-release tobacco flavor microcapsules β-ionone

[0037] 1. Separately pulverize the acetylated porous starch and ethyl cellulose in a pulverizer, and pass through a 7000-mesh sieve;

[0038] 2. Disperse and dissolve 2g of ionone in 20ml of ethyl acetate, add 4g of dodecenyl succinic anhydride to esterify porous starch, and stir and absorb evenly at room temperature;

[0039] 3. Add 4g of ethyl cellulose to the above-mentioned porous starch carrier solution adsorbed with tobacco flavor, and stir evenly at room temperature;

[0040] 4. Freeze-drying for 24 hours to obtain dried slow-release tobacco flavor microcapsules β-ionone.

Embodiment 2-4

[0042] The porous starch acetylated porous starch in Example 1 was replaced with octenyl succinic anhydride esterified porous starch, dodecenyl succinic anhydride esterified porous starch, and esterified crosslinked porous starch.

Embodiment 5-6

[0044] The sealing material ethyl cellulose in Example 1 was replaced with polyethylene-vinyl acetate and polymethyl methacrylate.

[0045] Loading rate of slow-release flavor microcapsules β-ionone prepared in Examples 1-6

[0046]

[0047]

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Abstract

The invention provides a preparing method of microcapsule for controlled-releasing spice for smoke. The microcapsule is mainly composed of modified porous starch and an airtight material. The microcapsule solves the insufficiencies that after prescriptions are directly added into the spice for smoke, the spice is volatile and poor in stability, and the microcapsule has a controlled-release effect on the spice for smoke. The adopted porous starch is modified porous starch, through introducing of hydrophobic groups, the capacity of the starch in adsorbing hydrophobic substances is improved, thus the application range of the starch is expanded, and the airtight material is utilized to cover the surface of the starch. The microcapsule can be fixed in cigarette paper at the outer layer through the adhesiveness of the airtight material, and the microcapsule can be used for conducting sealing, packaging, printing trademarks and the like.

Description

technical field [0001] The invention belongs to the technical field of slow-release tobacco flavor processing technology, and relates to the preparation and application of slow-release tobacco flavor microcapsules. Background technique [0002] As people pay more and more attention to smoking and health issues, the tobacco industry is gradually developing towards low tar, but the aroma of tobacco itself will be filtered or diluted, resulting in insufficient aroma. Therefore, cigarette flavoring is used to make up for these losses, and Does not increase tar production. At present, flavoring is mainly carried out through microencapsulation. Encapsulation of tobacco flavors in microcapsules can reduce the stimulation of tobacco flavors from the external environment, effectively improve the stability of tobacco flavors, and reduce their high volatility, Extend the dwell time. At present, the preparation methods of microcapsules include physical methods, physicochemical methods...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/30
CPCA24B15/30
Inventor 孙柏旺张雅雯
Owner SOUTHEAST UNIV
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