Wild chrysanthemum extract and taraxacum extract matched tobacco flavor, preparation method and application thereof

Abstract

The invention discloses a wild chrysanthemum extract and taraxacum extract matched tobacco flavor, and a preparation method and application of the wild chrysanthemum extract and taraxacum extract matched tobacco flavor. Vacuum reduced-pressure distillation is carried out to concentrate to prepare extract at low temperature, and while the original aroma components of wild chrysanthemum and taraxacum are kept during concentration, the pharmacological values of Chinese medicines are not destroyed; the wild chrysanthemum contains rich flavones, volatile oil, various glucosides, terpenes and the like and has the efficacies of resisting bacterium, diminishing inflammation, reducing blood pressure, dispelling wind, clearing heat, diminishing swelling and detoxifying; the taraxacum is a common traditional Chinese medicinal material and has the efficacies of resisting bacterium, benefiting bile, promoting lactation and resisting tumors; the tobacco flavor is brown or claybank flowing liquid, has full-bodied chrysanthemum fragrance and herbal aromas, is slightly sweet, is safe and natural, can harmonize the cigarette flavor in a tobacco aromatic-flvouring test to achieve fresh, fine and soft cigarette flavor, can obviously cover up the offensive odor and reduce the mouth irritation, and has certain inhibiting effect on sphagitis symptoms caused by smoking.

Description

technical field

[0001] The invention belongs to the field of natural flavors and fragrances, and in particular relates to extract-type tobacco spices in which wild chrysanthemum extract and dandelion extract are matched together, and a preparation method and an application method thereof. Background technique

[0002] Wild chrysanthemum, also known as mountain chrysanthemum and chamomile, belongs to the perennial herb Asteraceae, and wild chrysanthemum plants are sometimes as high as 1m. The base of the stem is often prostrate, and the upper part is much branched. Leaves alternate, ovate-triangular or ovate-elliptic, 3-9cm long, pinnately split, lobes have serrated edges, hairy on both sides, denser below; obvious false stipules under petiole. Capitulum diameter 2~2.5cm, arranged in cymose; involucre hemispherical, involucre 4 layers, edge membranous, outer layer oval; flower small, yellow, edge ligulate, apex 3 lobed, female ; Central tubular flowers, apex 5-lobed, bisexu...

Examples

Embodiment 1

[0022] Example 1: Tobacco evaluation experiment was carried out by combining 1% wild chrysanthemum extract and dandelion extract with spices.

[0023] Dilute the wild chrysanthemum extract and dandelion extract to 1% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; for the blank cigarette (Liuyang Datian shredded tobacco, the same below) were injected with 0.5 μl of intermixed spices, and marked as group A1. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0024] Table 1. The concentration of intermixed spices is 1% and the comparison effect of flavoring evaluation experiment and blank smoke

[0025]

Embodiment 2

[0026] Example 2: Tobacco evaluation experiment was carried out by combining 2% wild chrysanthemum extract and dandelion extract with spices.

[0027] Dilute the wild chrysanthemum extract and dandelion extract to 2% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; 0.5μl sample of blended spices was marked as group A2. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0028] Table 2 Comparing the effect of flavoring evaluation experiment and blank smoke with the concentration of 2% flavoring

[0029]

Embodiment 3

[0030] Example 3: Tobacco evaluation experiment was carried out by combining 3% wild chrysanthemum extract and dandelion extract with spices.

[0031] Dilute the wild chrysanthemum extract and dandelion extract to 3% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; A sample of 0.5 μl blended spices was marked as group A3. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0032] Table 3 Comparing the effect of flavoring evaluation experiment and blank smoke with the concentration of 3% flavoring

[0033]

technical field

[0001] The invention belongs to the field of natural flavors and fragrances, and in particular relates to extract-type tobacco spices in which wild chrysanthemum extract and dandelion extract are matched together, and a preparation method and an application method thereof. Background technique

[0002] Wild chrysanthemum, also known as mountain chrysanthemum and chamomile, belongs to the perennial herb Asteraceae, and wild chrysanthemum plants are sometimes as high as 1m. The base of the stem is often prostrate, and the upper part is much branched. Leaves alternate, ovate-triangular or ovate-elliptic, 3-9cm long, pinnately split, lobes have serrated edges, hairy on both sides, denser below; obvious false stipules under petiole. Capitulum diameter 2~2.5cm, arranged in cymose; involucre hemispherical, involucre 4 layers, edge membranous, outer layer oval; flower small, yellow, edge ligulate, apex 3 lobed, female ; Central tubular flowers, apex 5-lobed, bisexu...

Examples

Embodiment 1

[0022] Example 1: Tobacco evaluation experiment was carried out by combining 1% wild chrysanthemum extract and dandelion extract with spices.

[0023] Dilute the wild chrysanthemum extract and dandelion extract to 1% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; for the blank cigarette (Liuyang Datian shredded tobacco, the same below) were injected with 0.5 μl of intermixed spices, and marked as group A1. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0024] Table 1. The concentration of intermixed spices is 1% and the comparison effect of flavoring evaluation experiment and blank smoke

[0025]

Embodiment 2

[0026] Example 2: Tobacco evaluation experiment was carried out by combining 2% wild chrysanthemum extract and dandelion extract with spices.

[0027] Dilute the wild chrysanthemum extract and dandelion extract to 2% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; 0.5μl sample of blended spices was marked as group A2. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0028] Table 2 Comparing the effect of flavoring evaluation experiment and blank smoke with the concentration of 2% flavoring

[0029]

Embodiment 3

[0030] Example 3: Tobacco evaluation experiment was carried out by combining 3% wild chrysanthemum extract and dandelion extract with spices.

[0031] Dilute the wild chrysanthemum extract and dandelion extract to 3% with propylene glycol, and let it stand for two days; then use a micro-syringe to inject 0.5 μl propylene glycol into the blank cigarette, which is marked as group A; A sample of 0.5 μl blended spices was marked as group A3. The cigarettes after sample injection were stored in a constant temperature and humidity box for one week, and used for tobacco sensory evaluation experiments.

[0032] Table 3 Comparing the effect of flavoring evaluation experiment and blank smoke with the concentration of 3% flavoring

[0033]

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