Application of Nostoc commune extract in cigarettes

Abstract

This application discloses the application of Nostoc commune extract in cigarettes, particularly the application of extracts prepared from Nostoc commune via the Maillard reaction. The Nostoc commune extract obtained through the Maillard reaction overcomes the unpleasant odors of extracts obtained by other processes and extracts the grassy aroma of Nostoc commune, making it suitable as a flavoring agent in cigarettes and enriching the smoking experience.

Description

Technical Field

[0001] This application relates to the field of cigarette flavoring technology, and in particular to the application of a Nostoc commune extract in cigarettes. Background Technology

[0002] Nostoc sphaeroides, commonly known as Ge Xian Mi, is a type of cyanobacteria belonging to the Nostocaceae family. It is a high-protein, highly nutritious plant with a delicious flavor, making it popular among the general public. Also known as Tianxian Cai or Zhenzhu Cai, it is one of my country's traditional edible cyanobacteria, possessing both photosynthetic and nitrogen-fixing functions. It is a multicellular organism with a shared gelatinous sheath, easily forming a layered structure and appearing dark green. Wild populations of Ge Xian Mi can reach a diameter of 2 cm, while artificially cultivated populations can reach 5 cm. Ge Xian Mi is rich in nutrients and contains seven essential amino acids. However, current extracts of Ge Xian Mi have an unpleasant odor, making it unsuitable for direct addition to cigarettes as a natural extract. Summary of the Invention

[0003] This invention provides the application of Nostoc commune extract in cigarettes, thereby solving the technical problem that the application of Nostoc commune extract is limited by its unpleasant odor in the prior art.

[0004] To achieve the above objectives, the technical solution provided by the present invention is as follows:

[0005] This invention provides the application of an extract of *Gynostemma pentaphyllum* prepared by Maillard reaction in cigarettes.

[0006] Furthermore, the application includes spraying Nostoc commune extract onto tobacco shreds to produce cigarettes.

[0007] Furthermore, the preparation method of Nostoc commune extract includes the following steps: Nostoc commune is extracted by distillation with an extractant, filtered, and the filtrate is concentrated under reduced pressure to obtain a primary product; reducing sugar and amino acids are added to the primary product, and Maillard reaction is carried out at a higher temperature to obtain the Nostoc commune extract.

[0008] Furthermore, the extract is selected from water or ethanol.

[0009] Furthermore, the weight ratio of the *Ge Xian Mi* (a type of herb) to the extract is 1:10 to 30; the extraction temperature is 60℃ to 100℃.

[0010] Furthermore, the reducing sugar is selected from one or more of glucose, xylose, sucrose, and fructose.

[0011] Furthermore, the amino acid is selected from one or more of proline, lysine, and alanine.

[0012] Further, the weight ratio of the reducing sugar to the primary product is 1:0.5 to 4; the weight ratio of the amino acid to the primary product is 1:0.5 to 4.

[0013] Furthermore, the Maillard reaction is carried out at a temperature of 80°C to 120°C.

[0014] Furthermore, the Maillard reaction step further includes: adding ammonia to the reaction solution to adjust the pH value of the solution, so that the pH value of the reaction system is in the range of 7 to 8.

[0015] This invention provides the application of Nostoc commune extract in cigarettes. The Nostoc commune extract obtained through Maillard reaction is free from the unpleasant odor of extracts obtained by other processes, and extracts the grassy aroma of Nostoc commune. It can be used as a flavoring and fragrance in cigarettes, enriching the smoking experience of cigarettes. Detailed Implementation

[0016] To enable those skilled in the art to better understand the technical solutions in this application, the technical solutions in the embodiments of this application will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0017] This application provides the application of Nostoc commune extract in cigarettes, particularly the application of extracts prepared from Nostoc commune via the Maillard reaction. The Nostoc commune extract obtained through the Maillard reaction overcomes the unpleasant odors of extracts obtained by other processes and extracts the grassy aroma of Nostoc commune, making it suitable as a flavoring agent in cigarettes and enriching the smoking experience.

[0018] The present application will be described in more detail below through specific embodiments. All reagents in the following embodiments are commercially available.

[0019] Example 1

[0020] The preparation method of Nostoc commune extract includes the following steps:

[0021] 1. 30g of *Ge Xian Mi* (a type of herb) was distilled and extracted using purified water as the extractant. The solid-liquid ratio was 1:10, the extraction temperature was 60℃, and the extraction time was 2 hours to obtain *Ge Xian Mi* extract. The extract was filtered through a 0.8μm pore size filter membrane, and the filtrate was concentrated under reduced pressure to obtain the primary product. The obtained primary product was placed in a refrigerator and allowed to stand overnight.

[0022] 2. Weigh 200g of the above initial product, add 50g of glucose, heat and stir at 40℃ until the glucose is completely dissolved, then add 50g of proline, raise the temperature to 80℃, and continue stirring until the proline is completely dissolved. Add a small amount of ammonia to adjust the pH of the mixed solution to a slightly alkaline pH of 8. Maintain the reaction at 80℃ for 4 hours. After 4 hours, stop heating and maintain room temperature to obtain the Nostoc commune extract.

[0023] The finished cigarette tobacco was placed under conditions of (22±1)℃ and (60±2)% relative humidity for equilibration. 30g of equilibrated tobacco was taken, and 0.08% of the above-mentioned Nostoc commune extract by weight of the tobacco was sprayed onto the tobacco. The tobacco was then placed in a constant temperature and humidity chamber for equilibration for 48h before cigarette production.

[0024] Example 2

[0025] The preparation method of Nostoc commune extract includes the following steps:

[0026] 1. 30g of *Ge Xian Mi* (a type of herb) was distilled and extracted using purified water as the extractant. The solid-liquid ratio was 1:20, the extraction temperature was 80℃, and the extraction time was 2 hours to obtain *Ge Xian Mi* extract. The extract was filtered through a 0.8μm pore size filter membrane, and the filtrate was concentrated under reduced pressure to obtain the primary product. The obtained primary product was placed in a refrigerator and allowed to stand overnight.

[0027] 2. Weigh 200g of the above initial product, add 100g of xylose, heat and stir at 40℃ until the xylose is completely dissolved, then add 100g of alanine, raise the temperature to 100℃, and continue stirring until the alanine is completely dissolved. Add a small amount of ammonia to adjust the pH of the mixed solution to a pH of 8, making the entire reaction system slightly alkaline. Maintain the reaction at 100℃ for 4 hours. After 4 hours, stop heating and maintain room temperature to obtain the Nostoc commune extract.

[0028] The finished cigarette tobacco was placed under conditions of (22±1)℃ and (60±2)% relative humidity for equilibration. 30g of equilibrated tobacco was taken, and 0.08% of the above-mentioned Nostoc commune extract by weight of the tobacco was sprayed onto the tobacco. The tobacco was then placed in a constant temperature and humidity chamber for equilibration for 48h before cigarette production.

[0029] Example 3

[0030] The preparation method of Nostoc commune extract includes the following steps:

[0031] 1. 30g of *Ge Xian Mi* (a type of herb) was distilled and extracted using purified water as the extractant. The solid-liquid ratio was 1:30, the extraction temperature was 100℃, and the extraction time was 2 hours to obtain *Ge Xian Mi* extract. The extract was filtered through a 0.8μm pore size filter membrane, and the filtrate was concentrated under reduced pressure to obtain the primary product. The obtained primary product was placed in a refrigerator and allowed to stand overnight.

[0032] 2. Weigh 200g of the above initial product, add 200g of sucrose, heat and stir at 40℃ until the sucrose is completely dissolved, then add 200g of lysine, raise the temperature to 100℃, and continue stirring until the lysine is completely dissolved. Add a small amount of ammonia to adjust the pH of the mixed solution to a pH of 8, making the entire reaction system slightly alkaline. Maintain the reaction at 120℃ for 4 hours. After 4 hours, stop heating and maintain room temperature to obtain the Nostoc commune extract.

[0033] The finished cigarette tobacco was placed under conditions of (22±1)℃ and (60±2)% relative humidity for equilibration. 30g of equilibrated tobacco was taken, and 0.08% of the above-mentioned Nostoc commune extract by weight of the tobacco was sprayed onto the tobacco. The tobacco was then placed in a constant temperature and humidity chamber for equilibration for 48h before cigarette production.

[0034] Example 4

[0035] The preparation method of Nostoc commune extract includes the following steps:

[0036] 1. 30g of *Ge Xian Mi* (a type of herb) was distilled and extracted with 70% ethanol at a solid-liquid ratio of 1:30. The extraction temperature was 100℃, and the extraction time was 2 hours to obtain *Ge Xian Mi* extract. The extract was filtered through a 0.8μm pore size filter membrane, and the filtrate was concentrated under reduced pressure to obtain the primary product. The obtained primary product was placed in a refrigerator and allowed to stand overnight.

[0037] 2. Weigh 200g of the above initial product, add 50g of fructose, heat and stir at 40℃ until the fructose is completely dissolved, then add 100g of proline, raise the temperature to 100℃, and continue stirring until the proline is completely dissolved. Add a small amount of ammonia to adjust the pH of the mixed solution to a slightly alkaline pH of 8. Maintain the reaction at 100℃ for 2 hours. After 2 hours, stop heating and maintain room temperature to obtain the Nostoc commune extract.

[0038] The finished cigarette tobacco was placed under conditions of (22±1)℃ and (60±2)% relative humidity for equilibration. 30g of equilibrated tobacco was taken, and 0.08% of the above-mentioned Nostoc commune extract by weight of the tobacco was sprayed onto the tobacco. The tobacco was then placed in a constant temperature and humidity chamber for equilibration for 48h before cigarette production.

[0039] Comparative Example 1

[0040] 30g of *Gynostemma pentaphyllum* was distilled and extracted using purified water as the extractant at a solid-liquid ratio of 1:30. The extraction temperature was 100℃, and the extraction time was 2 hours to obtain *Gynostemma pentaphyllum* extract. The extract was then filtered through a 0.8μm pore size membrane, and the filtrate was concentrated under reduced pressure to obtain *Gynostemma pentaphyllum* extract.

[0041] The finished cigarette tobacco was placed under conditions of (22±1)℃ and (60±2)% relative humidity for equilibration. 30g of equilibrated tobacco was taken, and 0.08% of the above-mentioned Nostoc commune extract by weight of the tobacco was sprayed onto the tobacco. The tobacco was then placed in a constant temperature and humidity chamber for equilibration for 48h before cigarette production.

[0042] The cigarettes produced in Examples 1 to 4 and Comparative Example 1 were compared and evaluated. A professional panel of seven people conducted a sensory evaluation of the cigarettes, and the results are shown in Table 1. The results show that, compared with the extract of *Nostoc commune* from the prior art, the cigarettes made using the *Nostoc commune* extract prepared by the Maillard reaction in this application have a richer aroma, possess the unique grassy aroma of *Nostoc commune*, and have a longer-lasting smoke.

[0043] Table 1 shows the evaluation results of the cigarettes produced in Examples 1 to 4 and Comparative Example 1.

[0044] label Evaluation results Example 1 The aroma is rich and lingering, with the distinctive fragrance of the Maillard reaction, and the smoke is long-lasting. Example 2 The aroma is rich and lingering, with the distinctive fragrance of the Maillard reaction, and the smoke is long-lasting. Example 3 The aroma is rich and lingering, with the distinctive fragrance of the Maillard reaction, and the smoke is long-lasting. Example 4 The aroma is rich and lingering, with the distinctive fragrance of the Maillard reaction, and the smoke is long-lasting. Comparative Example 1 The aroma is strong, but has an unpleasant, peculiar scent, and the overall fragrance is poorly balanced.

[0045] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The application of the extract of *Ge Xian Mi* prepared by Maillard reaction in cigarettes, characterized in that, The application includes spraying Nostoc commune extract onto tobacco shreds to produce cigarettes; The preparation method of Nostoc commune extract includes the following steps: Nostoc commune is extracted by distillation with an extractant, filtered, and the filtrate is concentrated under reduced pressure to obtain a primary product; reducing sugar and amino acids are added to the primary product, and Maillard reaction is carried out at a higher temperature to obtain the Nostoc commune extract; the extractant is selected from ethanol.

2. The application according to claim 1, characterized in that, The weight ratio of the herb *Ge Xian Mi* to the extract is 1:10 to 30; the extraction temperature is 60℃ to 100℃.

3. The application according to claim 1, characterized in that, The reducing sugar is selected from one or more of glucose, xylose, sucrose, and fructose.

4. The application according to claim 1, characterized in that, The amino acid is selected from one or more of proline, lysine, and alanine.

5. The application according to claim 1, characterized in that, The weight ratio of the reducing sugar to the primary product is 1:0.5 to 4; the weight ratio of the amino acid to the primary product is 1:0.5 to 4.

6. The application according to claim 1, characterized in that, The Maillard reaction is carried out at temperatures ranging from 80°C to 120°C.

7. The application according to claim 1, characterized in that, The Maillard reaction step further includes: adding ammonia to the reaction solution to adjust the pH value of the solution so that the pH value of the reaction system is in the range of 7 to 8.