Slow-release flavor sweet aroma tipping paper and preparation method

Abstract

This application discloses a slow-release sweet-flavored tipping paper and its preparation method, including the following steps: selecting a natural sweetener with a binding energy to the sweet-flavored compound not exceeding -5.0 kcal / mol; preparing an aqueous solution of the natural sweetener with a concentration of 0.001 g / L to 0.1 g / L; simultaneously dissolving the sweet-flavored compound in a 5% ethanol solution; uniformly mixing the aqueous solution of the natural sweetener and the ethanol solution of the sweet-flavored compound to obtain solution A; the mass ratio of the natural sweetener to the sweet-flavored compound in solution A is 1:1-5; and applying solution A to the surface of the tipping paper. This application uniformly coats the sweet-flavored compound and the natural sweetener onto the surface of the tipping paper, utilizing the non-volatile nature of the natural sweetener and its adsorption effect on the sweet-flavored compound to delay the release of aroma from the tipping paper and improve cigarette quality.

Description

Technical Field

[0001] This application relates to the field of cigarette production, and in particular to a sweet-flavored tipping paper with a slow-release aroma and its preparation method. Background Technology

[0002] Tipping paper is one of the main auxiliary materials in cigarette products, its function being to firmly connect the filter and the cigarette. Since tipping paper comes into direct contact with the lips, adding flavorings and fragrances not only imparts olfactory characteristics but also taste characteristics; sweetened tipping paper is quite common. The sweeteners in sweetened tipping paper effectively improve the taste of cigarettes, making it an important means of enhancing cigarette quality and highlighting brand characteristics. In the cigarette production process, sweeteners can be applied to various components of cigarettes, with the most direct and efficient method being application to cigarette tipping paper.

[0003] However, after flavoring is added to tipping paper, the aroma components are unstable and volatile, resulting in some loss during various stages such as cigarette product storage, logistics and transportation, and terminal retail. If stored for too long, it will inevitably affect the taste and aroma of the tipping paper. Summary of the Invention

[0004] This application aims to at least partially solve one of the technical problems in the related art. Therefore, the purpose of this application is to propose a sweet-scented tipping paper with a slow-release aroma and a method for its preparation. This application involves uniformly coating the tipping paper surface with a sweet-scented aroma compound and a natural sweetener. Utilizing the non-volatile nature of the natural sweetener and its adsorption effect on the sweet-scented aroma compound, the release of aroma from the tipping paper is delayed, thereby improving cigarette quality.

[0005] To achieve the above objectives, a method for preparing a sweet-scented tipping paper with a slow-release fragrance is provided according to the first aspect of this application, comprising the steps of:

[0006] Choose natural sweeteners, ensuring that their binding energy with sweet-smelling compounds does not exceed -5.0 kcal / mol;

[0007] Prepare an aqueous solution of a natural sweetener with a concentration of 0.001 g / L to 0.1 g / L; simultaneously dissolve the sweet-smelling compound in a 5% ethanol solution;

[0008] Solution A is prepared by uniformly mixing the aqueous solution of the natural sweetener and the alcoholic solution of the sweet aroma compound; the mass ratio of the natural sweetener to the sweet aroma compound in solution A is 1:1-5; solution A is then applied to the surface of the tipping paper.

[0009] In some embodiments, the sweet-scented compound includes benzyl alcohol, methylcyclopentenolone, 4-hydroxy-2-5-dimethylfuran-3-one, 4-methyl-5,6-dihydropyran-2-one, β-dihydrodamascone, maltol, ethyl maltol, vanillin, eugenol, or dihydroactinol.

[0010] In some embodiments, the natural sweetener is a sweet protein, including monetarin protein powder, sema sweet protein powder, curculigo protein powder, kiwi protein, buna zhen protein, and areca nut protein.

[0011] In some embodiments, the coating amount of solution A applied to the surface of the tipping paper is 1-5 g / m². 2 .

[0012] In some embodiments, the binding energy between the natural sweetener and the sweet flavor compound is obtained by the following methods:

[0013] The natural sweetener and the sweet flavor compound were pretreated using Autodock, and hydrogenation and charge calculation were performed.

[0014] The Vina module in Autodock was used to dock the processed natural sweetener with the sweet aroma compound, and the maximum binding energy between the natural sweetener and the sweet aroma compound was recorded.

[0015] According to a second aspect of this application, a sweet-scented tipping paper with a slow-release fragrance is provided, which is prepared using the method described in any of the above embodiments.

[0016] In some embodiments, the method includes tipping paper and solution A coated on the surface of the tipping paper; the coating amount is 1-5 g / m². 2 .

[0017] The advantages of this application compared to related technologies are as follows:

[0018] Since the aroma components of tipping paper are unstable after flavoring and easily lost during storage, this application selects a natural sweetener with good aroma adsorption effect. Furthermore, the natural sweetener has a high binding energy with sweet-scented compounds, resulting in a good binding effect. Solution A, containing the natural sweetener and sweet-scented compounds, is applied to the surface of the tipping paper to form a sweet-scented tipping paper with a slow-release aroma. The addition of the natural sweetener effectively delays the release of the tipping paper's aroma, enhances its aroma retention, and also increases the sweetness of the cigarette, creating a more harmonious aroma.

[0019] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0020] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0021] Figure 1 This is a flowchart of the preparation method of the sweet-scented tipping paper with sustained-release fragrance proposed in this application;

[0022] Figure 2 These are eugenol ion chromatograms from different placement times in Example 1 of this application;

[0023] Figure 3 This is a graph showing the change in the peak area of ​​eugenol in Example 1 of this application;

[0024] Figure 4 This is an ion chromatogram of dihydroactinolone in Example 2 of this application at different storage times;

[0025] Figure 5 This is a graph showing the peak area variation of dihydroactinol in Example 2 of this application. Detailed Implementation

[0026] The embodiments of this application are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application. Rather, the embodiments of this application include all variations, modifications, and equivalents falling within the spirit and scope of the appended claims.

[0027] like Figure 1 As shown, to achieve the above objectives, this application proposes a method for preparing a sweet-scented tipping paper with a slow-release fragrance, comprising the following steps:

[0028] S1: Select natural sweeteners, ensuring that the binding energy between them and sweet-flavored compounds does not exceed -5.0 kcal / mol;

[0029] S2: Prepare an aqueous solution of natural sweetener with a concentration of 0.001 g / L-0.1 g / L; simultaneously dissolve the sweet-flavored compound in a 5% ethanol solution;

[0030] S3: Mix the aqueous solution of the natural sweetener and the alcoholic solution of the sweet aroma compound evenly to obtain solution A; the mass ratio of the natural sweetener to the sweet aroma compound in solution A is 1:1-5; apply solution A to the surface of the tipping paper.

[0031] In step S1, those skilled in the art obtain the 3D structures of sweet-flavored compounds from the PubChem database. In this embodiment, the selected sweet-flavored compounds include benzyl alcohol, methylcyclopentenolone, 4-hydroxy-2-5-dimethylfuran-3-one, 4-methyl-5,6-dihydropyran-2-one, β-dihydrodamascone, maltol, ethyl maltol, vanillin, eugenol, and dihydroactinol. Then, the protein structures of natural sweeteners are selected from the RCSB protein database. For example, natural sweeteners may include mononeryl alcohol, sematriol, curculigo orchioides protein, bujangin, kiwifruit protein, areca catechin, and other sweet proteins.

[0032] Multiple screened natural sweeteners were docked with multiple sweet aroma compounds. Natural sweeteners and sweet aroma compounds with a docking binding energy not exceeding -5.0 kcal / mol were selected. The docking binding energy of natural sweeteners and sweet aroma compounds was obtained by the following method: first, the natural sweeteners and sweet aroma compounds were pretreated using Autodock, and hydrogen was added and the charge was calculated; then, the vina module in Autodock was used to dock the treated natural sweeteners and sweet aroma compounds. After docking, the maximum binding energy of the natural sweeteners and sweet aroma compounds was recorded.

[0033] In step S2, the screened natural sweeteners and sweet aroma compounds are dissolved and prepared into solutions. For example, a natural sweetener aqueous solution with a concentration of 0.001 g / L to 0.1 g / L is prepared, and the sweet aroma compounds are dissolved in a 5% ethanol solution. That is, the various natural sweeteners screened are dissolved in water and stirred thoroughly to obtain a natural sweetener aqueous solution with a concentration of 0.001 g / L to 0.1 g / L. Then, the sweet aroma compounds are dissolved in a 5% ethanol aqueous solution.

[0034] In step S3, several aqueous solutions of natural sweeteners are mixed with alcoholic solutions of sweet-flavored compounds to obtain multiple solutions A; wherein the mass ratio of the natural sweeteners to the sweet-flavored compounds in solution A is 1:1-5, and the mixture is homogeneous. The multiple solutions A are then coated onto the surface of tipping paper with a coating amount of 1-5 g / m². 2 This yields sweet-scented tipping paper with various slow-release fragrances.

[0035] Example 1

[0036] Protein structures of natural sweeteners such as monetarine, thomaline, and curculigo protein were obtained from the RCSB protein database. 3D structures of sweet-flavor compounds were obtained from the PubChem database. Autodock was used to pre-treat the natural sweeteners and sweet-flavor compounds, including hydrogenation and charge calculation. The vina module in Autodock was used to dock the treated natural sweeteners and sweet-flavor compounds. The maximum binding energy of the natural sweeteners and sweet-flavor compounds was recorded after docking (as shown in Table 1). The results showed that monetarine, thomaline, and curculigo protein exhibited high binding energies and good binding effects with the sweet-flavor compounds; therefore, these three natural sweeteners were selected for subsequent experiments.

[0037] Table 1. Molecular docking binding energy between natural sweeteners and sweet aroma compounds

[0038]

[0039] Note: Only results with binding energy ≤ -5.0 kcal / mol are recorded.

[0040] Eugenol and sodium saccharin were evenly coated onto the control group's inoculation paper at a coating amount of 1 g / m². 2 The eugenol was left exposed for 0, 8, 16, and 24 hours, and the volatilization of each component was compared by HS-SPME-GC-MS. Total ion current chromatograms of eugenol volatile components at different storage times were obtained, as shown below. Figure 2 As shown in Table 2, substances with a matching degree ≥80% were selected for qualitative analysis of volatile compounds using the NIST 20 standard mass spectrometry library. Quantitative analysis was performed using the peak area normalization method, and the changes in relative content were compared. The control group, which contained no natural sweeteners but only eugenol and sodium saccharin, showed a significant decrease in volatile components and rapid aroma loss after 24 hours.

[0041] Table 2. Changes in the content of eugenol volatile components at different storage times.

[0042]

[0043]

[0044] Dissolve monetite, sematriol, and curculigo protein powder in water, stirring thoroughly until dissolved to a concentration of 0.1 g / L. Mix each of the three natural sweeteners with eugenol at a 1:1 mass ratio, and apply the mixture to the surface of tipping paper at a coating weight of 1 g / m². 2 The samples were left exposed to air for 0, 8, 16, and 24 hours, and the volatilization of each component was analyzed by HS-SPME-GC-MS. The volatilization was compared with that of the control group to observe the sustained-release effect of the aroma after adding natural sweeteners. Table 2 shows the changes in the peak area of ​​eugenol in each component after different storage times. Figure 3 As shown in the figure, after different storage times, the relative content and total peak area of ​​various volatile components in the components with added three natural sweeteners were higher than those in the control group. The addition of natural sweeteners effectively delayed the volatilization of eugenol aroma components in the tipping paper, exhibiting aroma preservation and enhancement effects, with the sustained-release effect showing the order of eugenol > monetarine > sematrandrine.

[0045] Example 2

[0046] Protein structures of natural sweeteners such as monetin, sematriol, and curculigolin were obtained from the RCSB protein database. 3D structures of sweet-flavor compounds were obtained from the PubChem database. Autodock was used to pre-process the sweet-flavor compounds and natural sweeteners, including hydrogenation and charge calculation. The vina module in Autodock was used to dock the processed sweet-flavor compounds and natural sweeteners. The maximum binding energy of the sweet-flavor compounds and natural sweeteners was recorded after docking, as shown in Table 1.

[0047] Dihydroactinol and sodium saccharin were evenly coated onto the control group's inoculation paper at a coating amount of 1 g / m². 2 The samples were left exposed to air for 0, 8, 16, and 24 hours, and the volatilization of each component was compared using HS-SPME-GC-MS. Total ion current chromatograms of the volatile components of dihydroactinolone at different storage times were obtained, as shown below. Figure 4 As shown in Table 3, the NIST20 standard mass spectrometry library was used for searching, and substances with a matching degree ≥80% were selected for qualitative analysis of volatile compounds. Quantitative analysis was performed using the peak area normalization method, and the changes in relative content were compared. The control group, which did not contain any natural sweeteners and was only coated with dihydroactinolone and sodium saccharin, showed a significant decrease in volatile components and rapid loss of aroma after 24 hours.

[0048] Table 3. Changes in the content of volatile components of dihydroactinolone acetonide at different storage times.

[0049]

[0050]

[0051] Monelin, sematriol, and curculigo protein powder were dissolved in water and stirred thoroughly to a concentration of 0.1 g / L. The three natural sweeteners were then mixed with dihydroactinolone at a mass ratio of 1:1 and applied evenly to the surface of tipping paper at a coating weight of 1 g / m². 2 The components were left at room temperature for 0, 8, 16, and 24 hours, and their volatilization was analyzed by HS-SPME-GC-MS. The volatilization was compared with that of the control group to observe the sustained-release effect of the added natural sweetener. Table 3 shows the changes in the peak area of ​​dihydroactinolone for each component after different storage times. Figure 5 As shown in the figure, after different storage times, the relative content and total peak area of ​​various volatile components in the components with added three natural sweeteners were higher than those in the control group. The addition of natural sweeteners effectively delayed the volatilization of the aroma components of dihydroactinolide in the tipping paper, exhibiting aroma preservation and enhancement effects, with the sustained-release effect showing the order: monetarin > curculigo protein > sematriol.

[0052] It should be noted that in the description of this application, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance. Furthermore, in the description of this application, unless otherwise stated, "a plurality of" means two or more.

[0053] Any process or method described in the flowchart or otherwise herein can be understood as representing a module, segment, or portion of code comprising one or more executable instructions for implementing a particular logical function or process, and the scope of the preferred embodiments of this application includes additional implementations in which functions may be performed not in the order shown or discussed, including substantially simultaneously or in reverse order depending on the function involved, as will be understood by those skilled in the art to which embodiments of this application pertain.

[0054] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0055] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A method for preparing a sweet-scented tipping paper with a slow-release fragrance, characterized in that, Including the following steps: Natural sweeteners are selected such that their binding energy with sweet-flavor compounds does not exceed -5.0 kcal / mol; the natural sweeteners are sweet proteins, including monetarin protein powder, sema sweet protein powder, curculigo protein powder, kiwi protein, bujang protein, and areca nut protein; the sweet-flavor compounds include benzyl alcohol, methylcyclopentenolone, 4-hydroxy-2-5-dimethylfuran-3-one, 4-methyl-5,6-dihydropyran-2-one, β-dihydrodamascone, maltol, ethyl maltol, vanillin, eugenol, or dihydroactinol. Prepare an aqueous solution of a natural sweetener with a concentration of 0.001 g / L to 0.1 g / L; simultaneously dissolve the sweet-smelling compound in a 5% ethanol solution; Solution A is prepared by uniformly mixing the aqueous solution of the natural sweetener and the alcoholic solution of the sweet aroma compound; the mass ratio of the natural sweetener to the sweet aroma compound in solution A is 1:1-5; solution A is then applied to the surface of the tipping paper.

2. The preparation method according to claim 1, characterized in that, The coating amount of solution A applied to the tipping paper surface is 1-5 g / m². 2 .

3. The preparation method according to claim 1, characterized in that, The binding energy of the natural sweetener and the sweet aroma compound is obtained by the following method: the natural sweetener and the sweet aroma compound are pretreated using Autodock, and hydrogen is added and the charge is calculated; the treated natural sweetener and the sweet aroma compound are docked using the vina module in Autodock, and the maximum binding energy of the natural sweetener and the sweet aroma compound is recorded.

4. A sweet-scented tipping paper with a slow-release fragrance, characterized in that, Prepared using the method described in any one of claims 1-3.

5. The sweet-scented tipping paper according to claim 4, characterized in that, Includes tipping paper and solution A coated on the surface of the tipping paper; coating amount is 1-5 g / m². 2 .

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