A polyphenol lettuce atomizing liquid and its preparation method

Abstract

This invention discloses a polyphenolic lettuce atomizing liquid and its preparation method, relating to the field of e-cigarette atomizing liquids. It comprises the following raw materials in parts by weight: 60-70 parts propylene glycol; 3-10 parts polyphenolic lettuce extract; 1-5 parts nicotine; and 0.1-2 parts e-liquid flavoring. This application provides a rich aroma for e-cigarette atomizing liquids.

Description

Technical Field

[0001] This invention relates to the field of electronic cigarette atomizing liquids, and in particular to a polyphenol lettuce atomizing liquid and its preparation method. Background Technology

[0002] The aroma of the e-liquid is one of the criteria for judging its quality. Polyphenol lettuce is rich in quercetin, anthocyanins, chlorogenic acid, and chicoric acid. It has high efficacy value and is refreshing and slightly sweet. It is an economic crop with great potential. However, it has not yet been used in e-cigarette e-liquid. Summary of the Invention

[0003] To enrich the aroma of e-cigarette atomizing liquid, this application provides a polyphenol lettuce atomizing liquid and its preparation method.

[0004] Firstly, the polyphenol lettuce atomizing liquid provided in this application adopts the following technical solution:

[0005] A polyphenol lettuce atomizing liquid is made from the following raw materials in parts by weight: 60-70 parts propylene glycol; 3-10 parts polyphenol lettuce extract; 1-5 parts nicotine; and 0.1-2 parts e-liquid flavoring.

[0006] By adopting the above technical solution, lettuce, also known as leaf lettuce, is an annual or biennial herbaceous crop belonging to the genus Lactuca of the Asteraceae family. It is rich in a variety of active ingredients, mainly including polyphenols, terpenes, vitamins, and various minerals. Polyphenol lettuce extract replaces part of the nicotine, reducing the amount of nicotine used, thereby reducing the irritation of the atomizing liquid. The polyphenol lettuce extract, e-liquid flavoring, and propylene glycol work together to make the aroma produced by the atomizing liquid fuller.

[0007] The preparation method of the polyphenol lettuce extract is as follows: 6-12 parts by weight of polyphenol lettuce and 6-15 parts by weight of mulberry leaves are ground into powder to obtain a first mixed powder. 50-60 parts by weight of ethanol are added and mixed evenly. The mixture is then extracted under ultrasonic conditions. After ultrasonication, the mixture is centrifuged, and the supernatant is collected to obtain the first extract. 5-10 parts by weight of polyphenol lettuce and 3-7 parts by weight of sugarcane bagasse are mixed and ground into powder to obtain a second mixed powder. This powder is added to the first extract, dispersed by ultrasonication, and then centrifuged. The supernatant is collected to obtain the polyphenol lettuce extract. The filter residue is the polyphenol lettuce extract.

[0008] By adopting the above technical solution, this application divides polyphenol lettuce into two parts: one part is ground and mixed with mulberry leaves, and the other part is ground and mixed with sugarcane bagasse. Mulberry leaves contain abundant polyphenols, polysaccharides and other biologically active substances, which, when combined with polyphenol lettuce, have a heat-clearing and dryness-moistening effect. In the process of preparing polyphenol lettuce extract, the filter residue from centrifugation of polyphenol lettuce and mulberry leaves is discarded. Mulberry leaves are cold in nature and have a sweet and bitter taste, which will affect the inhalation taste of the atomized liquid. The sucrose in sugarcane bagasse can be fully extracted, making the aroma produced by the atomized liquid more full-bodied. The aromas of polyphenol lettuce, mulberry leaves and sugarcane bagasse work together to fully extract the fresh aroma of plants, making the aftertaste enhancement effect more prominent, the aftertaste lasts longer and the aftertaste is more intense.

[0009] Preferably, the weight ratio of the polyphenol lettuce, mulberry leaves, sugarcane bagasse, and ethanol is 1:(0.8-1):(0.62-0.72):(5.7-6.3).

[0010] By adopting the above technical solution, when polyphenol lettuce, mulberry leaves, sugarcane bagasse, and ethanol are in a specific weight ratio, the resulting polyphenol lettuce extract has a richer aftertaste, making the inhalation of e-cigarettes smoother. Using polyphenol lettuce extract to replace most of the nicotine reduces harmful substances and makes the atomized liquid more natural and balanced.

[0011] Preferably, the particle size of the first mixed powder is 1.5-3 mm, and the particle size of the second mixed powder is 2-4 mm.

[0012] By adopting the above technical solution, the particle size of the first and second mixed powders is appropriately ground, which helps to fully extract the nutrients in polyphenol lettuce.

[0013] Preferably, the polyphenol lettuce atomizing liquid further includes the following raw materials in parts by weight: 20-30 parts glycerol, 10-20 parts polyethylene glycol, and 6-12 parts polyphenol lettuce extract.

[0014] By adopting the above technical solutions, glycerol can be miscible with phenols and used as a sweetener and humectant. After entering the human body, it is hydrolyzed and oxidized to become a nutrient source. Polyethylene glycol has good compatibility with the organic matter in polyphenol lettuce atomized liquid. The polyphenol lettuce extract in the atomized liquid can further enhance the effect of the polyphenol lettuce extract, effectively improve the antibacterial effect of the atomized liquid, thereby increasing the shelf life of the atomized liquid and reducing the irritation of the atomized liquid.

[0015] Preferably, the weight ratio of propylene glycol, glycerol, polyethylene glycol and polyphenol lettuce extract is 1:(0.42-0.48):(0.24-0.32):(0.2-0.24).

[0016] By adopting the above technical solution, propylene glycol, glycerol, and polyethylene glycol work together as a good solvent, and at the same time, they synergistically enhance the effect of polyphenol lettuce extract. This can stabilize the aroma volatilization of polyphenol lettuce extract and e-liquid flavoring, while improving the dispersibility of the aroma volatilization components in the atomizing liquid. During atomization, the components can be evenly distributed, enhancing the aftertaste and reducing the irritation of e-cigarettes.

[0017] Preferably, the e-liquid flavoring is a mixture of butyl acetate, methyl cinnamate and green fruit juice, wherein the weight ratio of butyl acetate, methyl cinnamate and green fruit juice is (0.5-1):(1-1.2):1.

[0018] By adopting the above technical solution, when butyl acetate, methyl cinnamate and green fruit juice are in a specific weight ratio, the three work together. Butyl acetate and methyl cinnamate are fragrance compounds that can enhance the aroma of the atomizing liquid. At the same time, green fruit juice can protect the user's throat when using electronic cigarettes, effectively relieve sore throat and cough, and have a heat-clearing effect.

[0019] Secondly, the preparation method of the polyphenol lettuce atomized liquid provided in this application adopts the following technical solution:

[0020] A method for preparing a polyphenol lettuce atomizing liquid includes the following steps: pulverizing nicotine, mixing it with propylene glycol, polyphenol lettuce extract and nicotine flavoring, pulverizing it again and discharging the mixture to obtain the polyphenol lettuce atomizing liquid.

[0021] Preferably, the method includes the following steps: pulverizing nicotine, mixing it with propylene glycol, polyphenol lettuce extract, nicotine flavoring, glycerol, polyethylene glycol and polyphenol lettuce extract, pulverizing and discharging the mixture to obtain the polyphenol lettuce atomizing liquid.

[0022] By adopting the above technical solution, the raw materials of the atomizing liquid are fully mixed, allowing the polyphenol lettuce extract to combine with other raw materials, making the aroma of the atomizing liquid fuller, thereby improving the smoking experience.

[0023] Preferably, the pulverizing temperature is 40-50℃ and the pulverizing time is 2-3 hours.

[0024] By adopting the above technical solution, controlling the parameters during the preparation of polyphenol lettuce atomizing liquid can help to fully crush and mix various raw materials evenly, so that quercetin, anthocyanins, chlorogenic acid and chicoric acid in polyphenol lettuce extract can be fully and stably dispersed in the atomizing liquid, thereby improving the inhalation effect.

[0025] In summary, this application has the following beneficial technical effects:

[0026] 1. Lettuce is the common name for leaf lettuce, which belongs to the genus Lactuca of the Asteraceae family. It is an annual or biennial herbaceous crop, rich in a variety of active ingredients, mainly including polyphenols, terpenes, vitamins and various minerals. Polyphenol lettuce extract replaces part of the nicotine, reducing the amount of nicotine used, thereby reducing the irritation of the atomizing liquid. The polyphenol lettuce extract, e-liquid flavoring and propylene glycol work together to make the aroma produced by the atomizing liquid fuller.

[0027] 2. In this application, polyphenol lettuce is divided into two parts: one part is ground and mixed with mulberry leaves, and the other part is ground and mixed with sugarcane bagasse. Mulberry leaves contain abundant polyphenols, polysaccharides and other biologically active substances, which, when combined with polyphenol lettuce, have a heat-clearing and moisturizing effect. In the process of preparing polyphenol lettuce extract, the filter residue from the centrifugation of polyphenol lettuce and mulberry leaves is discarded. Mulberry leaves are cold in nature and have a sweet and bitter taste, which will affect the inhalation taste of the atomized liquid. The sucrose in the sugarcane bagasse can be fully extracted, making the aroma produced by the atomized liquid more full-bodied. The aromas of polyphenol lettuce, mulberry leaves and sugarcane bagasse work together to fully extract the fresh aroma of plants, making the aftertaste more prominent, the aftertaste longer-lasting and more intense. Detailed Implementation

[0028] The present application will be further described in detail below with reference to embodiments and comparative examples.

[0029] Example 1

[0030] A method for preparing a polyphenol-based lettuce atomized liquid includes the following steps:

[0031] 1g of nicotine was pulverized and ground into particles with a diameter of 2mm. Then, 60g of propylene glycol, 3g of polyphenol lettuce extract and 0.1g of tobacco flavoring were added and mixed at room temperature for 5 minutes. The mixture was then transferred to a wet ultrafine pulverizer and pulverized at 40℃ and 4000r / min for 2 hours before being discharged to obtain polyphenol lettuce atomized liquid.

[0032] The flavoring in e-liquid is specifically methyl cinnamate.

[0033] The preparation method of polyphenol lettuce extract is as follows: 11g of polyphenol lettuce is divided into two portions.

[0034] 6g of polyphenol-rich lettuce and 6g of mulberry leaves were ground into powder with a particle size of 1.5mm to obtain the first mixed powder. The first mixed powder was added to 50g of 70% ethanol and mixed evenly. The mixture was then subjected to ultrasonic extraction, with an ultrasonic time of 1 hour, an ultrasonic power of 400W, and an ultrasonic temperature of 40℃. After ultrasonication, the mixture was heated under reflux at 60℃ for 2 hours. After heating, the mixture was filtered and immediately placed in a rotary evaporator for vacuum concentration. After concentration, the mixture was transferred to a centrifuge and centrifuged for 20 minutes. The supernatant was collected to obtain the first extract.

[0035] 5g of polyphenol lettuce and 3g of sugarcane bagasse were mixed and ground into powder with a particle size of 2mm to obtain a second mixed powder. The second mixed powder was added to the first extract and ultrasonically dispersed at 13000rpm for 1h. Then, it was centrifuged in a 5810R refrigerated high-speed centrifuge for 10min. The supernatant was collected to obtain the polyphenol lettuce extract. The filter residue was the polyphenol lettuce extract.

[0036] Example 2

[0037] A method for preparing a multi-component lettuce atomizing liquid includes the following steps:

[0038] 5g of nicotine was crushed and ground into particles with a diameter of 2mm. Then, 70g of propylene glycol, 10g of polyphenol lettuce extract and 2g of tobacco flavoring were added and mixed and stirred at room temperature for 5 minutes. The mixture was then transferred to a wet ultrafine pulverizer and pulverized at 40℃ and 4000r / min for 2 hours before being discharged to obtain polyphenol lettuce atomized liquid.

[0039] The flavoring in e-liquid is specifically methyl cinnamate.

[0040] The preparation method of polyphenol lettuce extract is as follows: 11g of polyphenol lettuce is divided into two portions.

[0041] 6g of polyphenol-rich lettuce and 6g of mulberry leaves were ground into powder with a particle size of 1.5mm to obtain the first mixed powder. The first mixed powder was added to 50g of 70% ethanol and mixed evenly. The mixture was then subjected to ultrasonic extraction, with an ultrasonic time of 1 hour, an ultrasonic power of 400W, and an ultrasonic temperature of 40℃. After ultrasonication, the mixture was heated under reflux at 60℃ for 2 hours. After heating, the mixture was filtered and immediately placed in a rotary evaporator for vacuum concentration. After concentration, the mixture was transferred to a centrifuge and centrifuged for 20 minutes. The supernatant was collected to obtain the first extract.

[0042] 5g of polyphenol lettuce and 3g of sugarcane bagasse were mixed and ground into powder with a particle size of 2mm to obtain a second mixed powder. The second mixed powder was added to the first extract and ultrasonically dispersed at 13000rpm for 1h. Then, it was centrifuged in a 5810R refrigerated high-speed centrifuge for 10min. The supernatant was collected to obtain the polyphenol lettuce extract. The filter residue was the polyphenol lettuce extract.

[0043] Example 3

[0044] A method for preparing a polyphenol-based lettuce atomized liquid includes the following steps:

[0045] 3g of nicotine was crushed and ground into particles with a diameter of 2mm. Then, 65g of propylene glycol, 6.5g of polyphenol lettuce extract and 1.2g of tobacco flavoring were added and mixed at room temperature for 5 minutes. The mixture was then transferred to a wet ultrafine pulverizer and pulverized at 40℃ and 4000r / min for 2 hours before being discharged to obtain polyphenol lettuce atomized liquid.

[0046] The flavoring in e-liquid is specifically methyl cinnamate.

[0047] The preparation method of polyphenol lettuce extract is as follows: 11g of polyphenol lettuce is divided into two portions.

[0048] 6g of polyphenol-rich lettuce and 6g of mulberry leaves were ground into powder with a particle size of 1.5mm to obtain the first mixed powder. The first mixed powder was added to 50g of 70% ethanol and mixed evenly. The mixture was then subjected to ultrasonic extraction, with an ultrasonic time of 1 hour, an ultrasonic power of 400W, and an ultrasonic temperature of 40℃. After ultrasonication, the mixture was heated under reflux at 60℃ for 2 hours. After heating, the mixture was filtered and immediately placed in a rotary evaporator for vacuum concentration. After concentration, the mixture was transferred to a centrifuge and centrifuged for 20 minutes. The supernatant was collected to obtain the first extract.

[0049] 5g of polyphenol lettuce and 3g of sugarcane bagasse were mixed and ground into powder with a particle size of 2mm to obtain a second mixed powder. The second mixed powder was added to the first extract and ultrasonically dispersed at 13000rpm for 1h. Then, it was centrifuged in a 5810R refrigerated high-speed centrifuge for 10min. The supernatant was collected to obtain the polyphenol lettuce extract. The filter residue was the polyphenol lettuce extract.

[0050] Example 4

[0051] A method for preparing polyphenol lettuce atomized liquid differs from Example 3 in that, in the process of preparing polyphenol lettuce extract, 22g of polyphenol lettuce is divided into two portions.

[0052] 12g of polyphenol-rich lettuce and 15g of mulberry leaves were ground into powder with a particle size of 3mm to obtain the first mixed powder. The first mixed powder was added to 60g of 70% ethanol and mixed evenly. The mixture was then subjected to ultrasonic extraction, with an ultrasonic time of 1 hour, an ultrasonic power of 400W, and an ultrasonic temperature of 40℃. After ultrasonication, the mixture was heated under reflux at 60℃ for 2 hours. After heating, the mixture was filtered and immediately placed in a rotary evaporator for vacuum concentration. After concentration, the mixture was transferred to a centrifuge and centrifuged for 20 minutes. The supernatant was collected to obtain the first extract.

[0053] 10g of polyphenol lettuce and 7g of sugarcane bagasse were mixed and ground into powder with a particle size of 4mm to obtain a second mixed powder. The second mixed powder was added to the first extract and ultrasonically dispersed at 13000rpm for 1h. Then, it was centrifuged in a 5810R refrigerated high-speed centrifuge for 10min. The supernatant was collected to obtain the polyphenol lettuce extract. The filter residue was the polyphenol lettuce extract.

[0054] Example 5

[0055] A method for preparing polyphenol lettuce atomized liquid differs from Example 3 in that, in the process of preparing polyphenol lettuce extract, the amount of polyphenol lettuce added is 9g, the amount of mulberry leaves added is 7.2g, the amount of sugarcane bagasse added is 5.6g, and the amount of ethanol added is 52g.

[0056] Example 6

[0057] A method for preparing polyphenol lettuce atomized liquid differs from Example 3 in that, in the process of preparing polyphenol lettuce extract, the amount of polyphenol lettuce added is 9g, the amount of mulberry leaves added is 9g, the amount of sugarcane bagasse added is 6.4g, and the amount of ethanol added is 56g.

[0058] Example 7

[0059] A method for preparing polyphenol lettuce atomized liquid, which differs from Example 6 in that, during the preparation of the polyphenol lettuce atomized liquid,

[0060] 3g of nicotine was pulverized and ground to a particle size of 2mm. Then, 65g of propylene glycol, 6.5g of polyphenol lettuce extract, and 1g of e-liquid flavoring were added and mixed at room temperature for 5 minutes. Next, 20g of glycerol, 10g of polyethylene glycol, and 6g of the polyphenol lettuce extract solution used to prepare the polyphenol lettuce extract were added. The mixture was then transferred to a wet ultrafine pulverizer and pulverized at 40℃ and 4000r / min for 2 hours before being discharged to obtain the polyphenol lettuce atomized liquid. The polyethylene glycol used was PEG-400, model CY-040.

[0061] Example 8

[0062] A method for preparing polyphenol lettuce atomized liquid, which differs from Example 6 in that, during the preparation of the polyphenol lettuce atomized liquid,

[0063] 3g of nicotine was pulverized and ground to a particle size of 2mm. Then, 65g of propylene glycol, 6.5g of polyphenol lettuce extract, and 1g of e-liquid flavoring were added and mixed at room temperature for 5 minutes. Next, 20g of glycerol, 10g of polyethylene glycol, and 6g of the polyphenol lettuce extract solution used to prepare the polyphenol lettuce extract were added. The mixture was then transferred to a wet ultrafine pulverizer and pulverized at 40℃ and 4000r / min for 2 hours before being discharged to obtain the polyphenol lettuce atomized liquid. The polyethylene glycol used was PEG-400, model CY-040.

[0064] Example 9

[0065] A method for preparing polyphenol lettuce atomized liquid differs from Example 8 in that the amount of propylene glycol added is 50g, the amount of glycerol added is 21g, the amount of polyethylene glycol added is 12g, and the amount of polyphenol lettuce extract added is 10g.

[0066] Example 10

[0067] A method for preparing polyphenol lettuce atomized liquid differs from Example 8 in that the amount of propylene glycol added is 50g, the amount of glycerol added is 24g, the amount of polyethylene glycol added is 16g, and the amount of polyphenol lettuce extract added is 12g.

[0068] Example 11

[0069] A method for preparing a polyphenol lettuce atomizing liquid differs from Example 10 in that the 1.2g of e-liquid flavoring is specifically composed of 0.4g of butyl acetate, 0.4g of methyl cinnamate, and 0.4g of green fruit juice.

[0070] Example 12

[0071] A method for preparing a polyphenol lettuce atomizing liquid differs from Example 10 in that the 1.2g of e-liquid flavoring is specifically composed of 0.2g of butyl acetate, 0.6g of methyl cinnamate, and 0.4g of green fruit juice.

[0072] Comparative Example

[0073] Comparative Example 1

[0074] A method for preparing polyphenol lettuce atomized liquid differs from Example 1 in that: the polyphenol lettuce extract is replaced with an equal amount of polyphenol willow bark.

[0075] Comparative Example 2

[0076] A method for preparing polyphenol lettuce atomized liquid differs from Example 1 in that: an equal amount of polyphenol lettuce extract is replaced with coffee bean extract.

[0077] Comparative Example 3

[0078] A method for preparing polyphenol lettuce atomized liquid differs from Example 1 in that: an equal amount of polyphenol lettuce extract is replaced with peppermint extract.

[0079] Comparative Example 4

[0080] A method for preparing polyphenol lettuce atomized liquid differs from Example 1 in that: the polyphenol lettuce extract is replaced with an equal amount of cocoa bean extract.

[0081] Performance testing:

[0082] Sensory evaluation was conducted according to GB5606.4-2005 "Cigarettes Part 4: Sensory Technical Requirements". Ten evaluators were selected to evaluate the aroma, harmony, irritation and aftertaste of the electronic atomizing liquid.

[0083] Based on the data comparison of Examples 1-3 and Comparative Examples 1-4, it can be seen that polyphenol lettuce extract replaces part of the nicotine, reducing the amount of nicotine used, thereby reducing the irritation of the atomizing liquid. The polyphenol lettuce extract, e-liquid flavoring and propylene glycol work together to make the aroma produced by the atomizing liquid fuller.

[0084] aroma Harmony Irritating Aftertaste Example 1 25.4 5.0 18.6 22.4 Example 2 25.1 5.0 18.3 22.1 Example 3 25.6 5.1 18.9 22.6 Example 4 25.8 5.2 18.8 22.5 Example 5 26.7 5.1 18.9 22.9 Example 6 26.5 5.3 18.9 22.7 Example 7 28.1 5.4 19.2 23.5 Example 8 28.3 5.3 19.3 23.2 Example 9 29.8 5.2 19.5 23.8 Example 10 29.6 5.3 19.6 24.0 Example 11 30.1 5.5 19.5 24.4 Example 12 29.9 5.4 19.7 24.3 Comparative Example 1 24.3 4.8 17.4 20.5 Comparative Example 2 24.5 4.8 18.0 21.3 Comparative Example 3 24.1 4.2 15.3 20.8 Comparative Example 4 24.6 4.1 17.8 21.1

[0085] Based on the data comparison of Examples 3-6, it can be seen that one part of polyphenol lettuce is ground and mixed with mulberry leaves, and another part is ground and mixed with sugarcane bagasse. Mulberry leaves are rich in bioactive substances such as polyphenols and polysaccharides, which, when combined with polyphenol lettuce, have a heat-clearing and dryness-moistening effect. In the process of preparing polyphenol lettuce extract, the filter residue from the centrifugation of polyphenol lettuce and mulberry leaves is discarded. Mulberry leaves are cold in nature and have a sweet and bitter taste, which will affect the inhalation taste of the atomized liquid. The sucrose in the sugarcane bagasse can be fully extracted, making the aroma produced by the atomized liquid more full-bodied. The aromas of polyphenol lettuce, mulberry leaves, and sugarcane bagasse work together to fully extract the fresh aroma of plants, making the aftertaste more prominent, the aftertaste longer-lasting, and the aftertaste more intense.

[0086] Based on the data comparison of Examples 6-10, it can be seen that propylene glycol, glycerol, and polyethylene glycol work together as a good solvent, and at the same time, they synergistically enhance the effect of polyphenol lettuce extract. This can stabilize the aroma volatilization of polyphenol lettuce extract and e-liquid flavoring, while improving the dispersibility of the aroma volatilization components in the atomizing liquid. During atomization, the aroma can be evenly distributed, enhancing the aftertaste and reducing the irritation of e-cigarettes.

[0087] According to the data comparison of Examples 10-12, when butyl acetate, methyl cinnamate and green fruit juice are in a specific weight ratio, the three work together. Butyl acetate and methyl cinnamate are fragrance compounds that can enhance the aroma of the atomizing liquid. At the same time, green fruit juice can protect the user's throat when using electronic cigarettes, effectively relieve throat cough, and have a heat-clearing effect.

[0088] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A polyphenol-based lettuce atomizing liquid, characterized in that: It is made from the following ingredients in parts by weight: 60-70 parts propylene glycol; 3-10 parts polyphenol lettuce extract; 1-5 parts nicotine; 0.1-2 parts e-liquid flavoring; The flavoring in the e-liquid is methyl cinnamate; The preparation method of the polyphenol lettuce extract is as follows: 6-12 parts by weight of polyphenol lettuce and 6-15 parts by weight of mulberry leaves are ground into powder to obtain a first mixed powder. 50-60 parts by weight of ethanol are added and mixed evenly. The mixture is then extracted under ultrasonic conditions. After ultrasonication, the mixture is centrifuged, and the supernatant is collected to obtain the first extract. 5-10 parts by weight of polyphenol lettuce and 3-7 parts by weight of sugarcane bagasse are mixed and ground into powder to obtain a second mixed powder. This powder is added to the first extract, dispersed by ultrasonication, and then centrifuged. The supernatant is collected to obtain the polyphenol lettuce extract. The filter residue is the polyphenol lettuce extract.

2. The polyphenol lettuce atomizing liquid according to claim 1, characterized in that: The particle size of the first mixed powder is 1.5-3 mm, and the particle size of the second mixed powder is 2-4 mm.

3. The polyphenol lettuce atomizing liquid according to claim 1, characterized in that: The polyphenol lettuce atomized liquid also includes the following raw materials in parts by weight: 20-30 parts glycerol, 10-20 parts polyethylene glycol, and 6-12 parts polyphenol lettuce extract.

4. The polyphenol lettuce atomizing liquid according to claim 3, characterized in that: The weight ratio of propylene glycol, glycerol, polyethylene glycol and polyphenol lettuce extract is 1:(0.42-0.48):(0.24-0.32):(0.2-0.24).

5. A method for preparing a polyphenol-based lettuce atomizing liquid, characterized in that: The preparation of the polyphenol lettuce atomizing liquid according to any one of claims 1-4 includes the following steps: pulverizing nicotine, mixing it with propylene glycol, polyphenol lettuce extract and nicotine flavoring, pulverizing it again and discharging it to obtain the polyphenol lettuce atomizing liquid.

6. The method for preparing a polyphenolic lettuce atomizing liquid according to claim 5, characterized in that: Includes the following steps: Nicotine is pulverized and then mixed with propylene glycol, polyphenol lettuce extract, nicotine flavoring, glycerol, polyethylene glycol and polyphenol lettuce extract liquid. After pulverization, the mixture is discharged to obtain the polyphenol lettuce atomizing liquid.

7. The method for preparing a polyphenolic lettuce atomizing liquid according to claim 5, characterized in that: The pulverizing temperature is 40-50℃, and the pulverizing time is 2-3 hours.