A preparation method and application of tobacco refined high-temperature dry distillate

Abstract

The invention relates to a preparation method and application of tobacco refined high-temperature dry distillate. The preparation method of the refined high-temperature carbonized product of tobacco comprises the following steps: performing carbonized distillation on tobacco at 120-250°C, collecting the distillate to obtain a high-temperature carbonized product of tobacco; extracting the high-temperature carbonized product with an organic solvent, separating and collecting the organic After the organic phase was concentrated and evaporated to dryness, a refined high-temperature dry distillate was obtained. The refined high-temperature dry distillate has a lighter smoky smell and a lower content of phenols, but it has a roasted and caramel smell. It is used in electronic cigarettes, and the smoking sense is closer to real cigarettes.

Description

technical field [0001] The invention relates to the technical field of electronic cigarettes, in particular to a method for preparing a refined high-temperature dry distillation product of tobacco and its application. Background technique [0002] In recent years, new tobacco products such as low-temperature cigarettes and electronic cigarettes are rapidly emerging. The shape of electronic cigarettes is similar to that of ordinary cigarettes. It is a device that can vaporize e-liquid (flavor solution) into mist, giving smokers a feeling similar to smoking. [0003] E-cigarettes reduce harm to people's bodies while satisfying people's smoking habits. In a nutshell, electronic cigarettes have the following main features: first, they do not need to be burned, and are less harmful than traditional cigarettes; second, they have relatively little impact on the public environment; third, they can adapt and satisfy consumers to a certain extent. needs. [0004] However, compared ...

AI Technical Summary

Problems solved by technology

[0006] The dry distillate of 150-170 degrees has a good sensory evaluation in terms of roasting and caramel smell, but there is still a gap with the smoking experience of traditional cigarettes, mainly because the smoky aroma of tobacco burning should be enhanced

When the retort temperature is increased, especially the retort product at a high temperature above 250°C, the aroma is richer, but the smoky smell is too heavy, and the content of phenols is higher

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