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Preparation method and application of effective components of burnt-sweet flavor-flavor release agent for cigarettes

A technology of release agent and burnt sweet aroma, which is applied in the field of preparation of active ingredients of burnt sweet flavor release agent for cigarettes, can solve the problems of high irritation, small aroma, and poor quality of aroma, and achieve simple raw materials and low reaction conditions Gentle and stable effect

Active Publication Date: 2020-06-02
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention proposes a preparation method and application of the active ingredients of a burnt-sweet aroma-flavor release agent for cigarettes, and uses phase transfer catalysis to prepare furfuryl alcohol-β-D-glucoside, which is used as the main effective ingredient of the burnt-sweet flavor release agent for tobacco It solves the problems of poor aroma, small aroma, heavy miscellaneous gas and strong irritation in existing cigarettes

Method used

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  • Preparation method and application of effective components of burnt-sweet flavor-flavor release agent for cigarettes
  • Preparation method and application of effective components of burnt-sweet flavor-flavor release agent for cigarettes

Examples

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Embodiment 1

[0036] A method for preparing the active ingredient of a burnt-sweet flavor-flavor releasing agent for tobacco, the steps of which are as follows:

[0037] (1) Synthesis of furfuryl alcohol-β-D-tetraacetylglucoside (II)

[0038] Add 0.98 g (10 mmol) of furfuryl alcohol, 3.2 g (23 mmol) of anhydrous potassium carbonate, and 30 mL of water into the reaction flask, heat and stir to 60 °C, then add 0.64 g (2 mmol) of tetrabutylammonium bromide, and then Slowly add 30 mL of chloroform solution containing 6.6 g (16 mmol) of bromotetraacetylglucose dropwise. After the dropwise addition, continue to react at 60 °C for 10 h. TLC monitors the reaction progress. Chloroform was extracted 3 times (3×15 mL), the organic phases were combined, and then the organic phases were washed with water until neutral, and then washed with anhydrous Na 2 SO 4 Dry overnight, filter, remove solvent under reduced pressure, silica gel column chromatography, developing solvent [ V (ethyl acetate): V (pet...

Embodiment 2

[0048] A method for preparing the active ingredient of a burnt-sweet flavor-flavor releasing agent for tobacco, the steps of which are as follows:

[0049] (1) Synthesis of furfuryl alcohol-β-D-tetraacetylglucoside (II)

[0050] Add 0.98 g (10 mmol) of furfuryl alcohol, 2.8 g (20 mmol) of anhydrous potassium carbonate, and 30 mL of water into the reaction flask, heat and stir to 55 °C, then add 1.6 g (5 mmol) of tetrabutylammonium bromide, and then slowly Add 30 mL of chloroform solution containing 4.1 g (10 mmol) of bromotetraacetylglucose dropwise. After the dropwise addition, continue to react at 55 °C for 8 h. TLC monitors the reaction progress. Extracted 3 times (3×15 mL), combined the organic phase, then washed the organic phase with water until neutral, and then washed with anhydrous Na 2 SO 4 Dry overnight, filter, remove solvent under reduced pressure, silica gel column chromatography, developing solvent [ V (ethyl acetate): V (petroleum ether)=3: 1], obtain furfu...

Embodiment 3

[0056] A method for preparing the active ingredient of a burnt-sweet flavor-flavor releasing agent for tobacco, the steps of which are as follows:

[0057] (1) Synthesis of furfuryl alcohol-β-D-tetraacetylglucoside (II)

[0058] Add 0.98 g (10 mmol) of furfuryl alcohol, 4.2 g (30 mmol) of anhydrous potassium carbonate, and 30 mL of water into the reaction flask, heat and stir to 65 °C, then add 1.6 g (5 mmol) of tetrabutylammonium bromide, and then Slowly add 30 mL of chloroform solution containing 8.2 g (20 mmol) of bromotetraacetylglucose dropwise. After the dropwise addition, continue to react at 65 °C for 12 h. TLC monitors the reaction progress. Chloroform was extracted 3 times (3×15 mL), the organic phases were combined, and then the organic phases were washed with water until neutral, and then washed with anhydrous Na 2 SO 4 Dry overnight, filter, remove solvent under reduced pressure, silica gel column chromatography, developing solvent [ V (ethyl acetate): V (petr...

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Abstract

The invention discloses a preparation method of a fragrance releasing agent effective ingredient for sweet aroma type cigarette and application. The preparation method comprises the steps: performingglycosylation reaction by utilizing bromo tetracetylglucose and furfuryl alcohol, then performing deacetylation by utilizing a methanol solution of sodium methylate and further obtaining furfuryl alcohol-beta-D-glucoside. the fragrance releasing agent for the sweet aroma type cigarette prepared by the preparation method disclosed by the invention is prepared from a main ingredient of the furfurylalcohol-beta-D-glucoside, so that target fragrance ingredients can be effectively released. The preparation method disclosed by the invention has the advantages of moderate reaction conditions and simpleness in aftertreatment; through brief steps, the sweet aroma type cigarette fragrance releasing agent is conveniently prepared.

Description

technical field [0001] The invention belongs to the technical field of flavors for tobacco, and relates to the application of flavoring cigarettes, in particular to a preparation method and application of an active ingredient of a scorched-sweet flavor release agent for tobacco. Background technique [0002] In the cigarette production process, many flavors and fragrances for tobacco have problems such as strong volatility, easy loss of flavor, and short-lasting effect. In order to improve the shortcoming of this type of essence and fragrance, the application of flavor release agent for tobacco is a better solution. Tobacco flavor release agent means that it has no flavor and volatility, but under the severe conditions of cigarette smoking, it can release volatile flavor components, thereby contributing to the flavor of smoke, which can avoid the direct addition of flavor enhancers. A series of problems such as the loss of flavor caused and the destruction of the natural fl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H15/26C07H1/00A24B3/12
CPCA24B3/12C07H1/00C07H15/26
Inventor 张改红白冰杨静程传玲毛多斌贾春晓
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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