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Mango spice for cigarette and preparation method and appLication of microcapsuLe thereof

A spice microcapsule and microcapsule technology, which is applied in the fields of application, essential oil/spice, tobacco, etc., to achieve the effect of prominent fruity sweetness, soft smoke, and improved flavoring effect

Inactive Publication Date: 2018-11-23
CHINA TOBACCO GUANGXI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, microencapsulation technology is widely used in adhesives, sealants, scented papers, etc. in daily life and in the production of medicines in the medical field. Experimental studies have also been carried out on the microencapsulation of peppermint oil, etc. for cigarette flavoring, but there is no See the report to use mango to prepare natural mango microcapsules and add them to cigarettes to investigate their flavoring effect

Method used

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  • Mango spice for cigarette and preparation method and appLication of microcapsuLe thereof
  • Mango spice for cigarette and preparation method and appLication of microcapsuLe thereof
  • Mango spice for cigarette and preparation method and appLication of microcapsuLe thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Fresh ripe mangoes were taken, peeled, cut into uniform slices, placed in an oven, and dried at 50°C for 12 hours. Take the dried mango slices, pulverize them into coarse powder, and pass through a 10-mesh stainless steel sieve. Accurately weigh 100g of mango powder, wrap it with filter paper and put it into a Soxhlet extractor, add 500mL of 90% ethanol, heat at 80°C, and heat to reflux for 2h. Filter and distill the filtrate under reduced pressure until no ethanol flows out to obtain mango extract. Accurately weigh 10g of mango extract and place it in a 1000mL beaker, add 500mL of 20% ethanol to dissolve (N1). After the dissolution is complete, use a 50nm ceramic microfiltration membrane to filter, and the interception section is N2; the microfiltration membrane permeate is then filtered with a 100kd organic membrane, and the interception section is recorded as N3, and the permeation section is recorded as N4. Take the N3 part and distill it under reduced pressure to...

Embodiment 2

[0052] Fresh ripe mangoes were taken, peeled, cut into uniform slices, placed in an oven, and dried at 50°C for 12 hours. Take the dried mango slices, pulverize them into coarse powder, and pass through a 10-mesh stainless steel sieve. Accurately weigh 50g of mango powder, wrap it with filter paper and put it into a Soxhlet extractor, add 500mL of 50% ethanol, heat at 50°C, and heat to reflux for 2.5h. Filter and distill the filtrate under reduced pressure until no ethanol flows out to obtain mango extract. Accurately weigh 10g of mango extract and place it in a 1000mL beaker, add 500mL of 20% ethanol to dissolve (N1). After the dissolution is complete, use a 200nm ceramic microfiltration membrane to filter, and the interception section is N2; the microfiltration membrane permeate is then filtered with a 500kd organic membrane, and the interception section is recorded as N3, and the permeation section is recorded as N4. Take the N3 part and distill it under reduced pressure ...

Embodiment 3

[0055] Fresh ripe mangoes were taken, peeled, cut into uniform slices, placed in an oven, and dried at 50°C for 12 hours. Take the dried mango slices, pulverize them into coarse powder, and pass through a 10-mesh stainless steel sieve. Accurately weigh 150g of mango powder, wrap it with filter paper and put it into a Soxhlet extractor, add 450mL of 100% ethanol (absolute ethanol), heat at 90°C, and heat to reflux for 1h. Filter and distill the filtrate under reduced pressure until no ethanol flows out to obtain mango extract. Accurately weigh 10g of mango extract and place it in a 1000mL beaker, add 500mL of 20% ethanol to dissolve (N1). After the dissolution is complete, use a 100nm ceramic microfiltration membrane to filter, and the cut-off section is N2; the microfiltration membrane permeate is then filtered with a 10kd organic membrane, and the cut-off section is recorded as N3, and the permeated section is recorded as N4. Take the N3 part and distill it under reduced pr...

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Abstract

The invention provides a mango spice for a cigarette and a preparation method and appLication of a microcapsuLe thereof. The preparation method comprises the steps that fresh and ripe mangoes are dried and smashed, after ethyL aLcohoL heating extraction is carried out, then fiLtrating concentration is carried out to obtain mango extractum; the mango extractum is subjected to aLcohoL dissoLution, aceramic microfiLtration membrane and an organic membrane are used for performing uLtrafiLtration to remove macromoLecuLar and micromoLecuLar impurities respectiveLy, decompression and recovery are carried out to obtain the mango spice; the mango spice is dissoLved in water, an emuLsifying agent is added, high-speed stirring and emuLsification are carried out, a sodium aLginate soLution is added,after mixing uniformLy, the mixture is poured into spray condensing equipment, spray is carried out to prepare the microcapsuLe, and the microcapsuLe is received by a caLcium chLoride soLution; and the microcapsuLe is washed by ethyL aLcohoL and pure water respectiveLy, frozen and dried to obtain a finished microcapsuLe. The invention further provides appLication of the microcapsuLe in the cigarette, wherein the microcapsuLe is added into a composite fiLter stick to be roLLed into the cigarette; the amount of aroma can be significantLy increased after addition, the fruit sweetness and fragrance are obvious, the fragrance is coordinated, the sweet feeLing is increased, the irritation and offensive odors can be reduced, the smoke is soft, and the remaining taste is comfortabLe.

Description

Technical field: [0001] The invention belongs to the technical field of preparation of tobacco additives and tobacco filter rod materials, and in particular relates to a preparation method of tobacco mango flavor and microcapsules thereof and an application in cigarette filter rods. technical background: [0002] As a fruit familiar to people, mango is rich in vitamins and amino acids. It is sweet and delicious, and the fresh fruit has a strong fragrance. Wei Changbin and others used headspace solid-phase microextraction to extract volatile components in mango, and carried out gas chromatography-mass spectrometry analysis and identification. The results showed that the volatile components in mango were mainly terpene compounds, such as α-terpinolene and δ-3-carene, and many of these volatile components were important components of natural flavors. The application of mango products in cigarette flavoring has not been reported, and its application to cigarettes by preparing m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24D3/02A24D3/04A24B15/24C11B9/02
CPCA24D3/02A24B15/241A24D3/04C11B9/022C11B9/025C11B9/027
Inventor 黄东业宁振兴吴彦胡志忠宋凌勇陈义昌刘鸿李志华农李政李季刚黄善松胡超班强务文涛杨龙彦徐石磊廖超执
Owner CHINA TOBACCO GUANGXI IND
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