Oil-soluble essence sustained release tablet, preparation method and cigarette
The oil-soluble flavor sustained release microcapsules prepared by the recondensation method solve the problem of unstable cigarette flavors, extend the fragrance retention time and improve the aroma release effect, and improve the storage and suction experience of cigarettes.
Patent Information
- Application Number
- CN202411781658.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-05
- Publication Date
- 2025-01-14
AI Technical Summary
The volatile ingredients of the essence in cigarettes are easily affected by the external environment, resulting in unstable aroma and serious losses during long-term storage, which affects the fragrance concentration and fragrance storage period, and has adverse effects on the suction experience.
The oil-soluble flavor sustained release microcapsules are prepared by recondensation method. The flavor is wrapped by gelatin, gum acacia and γ-cyclodextrin to form a stable microcapsule structure, adjust the pH and temperature conditions to delay the natural release rate of the flavor and improve the flavor. Stability and sustained release performance.
It extends the fragrance time of the fragrance, improves the translucency and fullness of the fragrance, improves the fragrance loss problem during storage, enhances the aroma release effect during the suction process, and improves the quality characteristics of the cigarette products.
Smart Images
Figure CN119307318A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of tobacco flavoring, and in particular to an oil-soluble flavor sustained-release tablet, a preparation method and a cigarette. Background Art
[0002] Tobacco products usually use flavoring technology to improve the aroma characteristics of cigarettes, cover up unpleasant flavors, and give them a unique flavor style. The stability and persistence of aroma in cigarettes are the focus of research and development. Since the volatile components contained in flavors are easily affected by the external environment, they are unstable in many preparations and suffer serious losses during long-term storage; and many flavors have low water solubility and low concentration of prepared aqueous solutions, which affects the aroma concentration and aroma shelf life, and has an adverse effect on the smoking experience of cigarettes. Summary of the invention
[0003] In order to solve the above technical problems, the first purpose of the present invention is to provide a method for preparing an oil-soluble flavor sustained-release tablet; the second purpose of the present invention is to provide an oil-soluble flavor sustained-release tablet obtained by the above preparation method; the third purpose of the present invention is to provide a cigarette containing the above oil-soluble flavor sustained-release tablet. The preparation method provided by the present application is simple and easy to operate. The prepared oil-soluble flavor sustained-release tablet improves the sustained-release performance of flavor substances in cigarettes and prolongs the fragrance retention time. After smoking, the oil-soluble flavor has a fresh and obvious aroma, a full aroma, and good permeability, which improves the quality characteristics of cigarette products, improves the problem of aroma loss of cigarette products during storage, and at the same time strengthens the aroma release effect of cigarettes during smoking.
[0004] The technical solution provided by the present invention is as follows: A method for preparing an oil-soluble flavor sustained-release tablet comprises the following steps: S1. Mix gelatin, gum arabic, Tween and water to obtain a stock solution; S2, mixing the oil-soluble flavor with the stock solution to obtain a mixed solution; S3, homogenizing the mixed solution, adjusting the pH of the obtained emulsion to less than or equal to 5, cooling, and then adjusting the pH to 5.5-6.5, and adding a cross-linking curing agent for reaction; S4, after the solidification reaction is completed, add γ-cyclodextrin and mix well, freeze-dry, crush and sieve to obtain oil-soluble flavor sustained-release microcapsules; S5, tableting the oil-soluble flavor sustained-release microcapsules to obtain oil-soluble flavor sustained-release tablets.
[0005] Preferably, in step S1, gelatin is 1-5 parts by weight; gum arabic is 1-5 parts by weight, Tween is 2-10 parts by weight, water is 150-250 parts by weight, and the amount of gelatin and gum arabic is the same; In step S2, the oil-soluble flavor is 10-20 parts by weight; In step S3, the weight of the cross-linking curing agent is 0.2-0.4 times the weight of the gelatin; In step S4, the weight of γ-cyclodextrin is 1.2-1.5 times the sum of the weights of gelatin and gum arabic.
[0006] Preferably, in step S1, gelatin, gum arabic and Tween are added to water and stirred at 30-40° C. and a stirring speed of 600-800 r / min until gelatin, gum arabic and Tween are completely dissolved; and / or, In step S2, the oil-soluble essence is slowly added dropwise into the stock solution under stirring, and then the stirring is continued at 30-40° C., the stirring speed is 600-800 r / min, and the stirring time is 20-40 min.
[0007] Preferably, in step S3, the homogenization is carried out at room temperature, the homogenization rate is 12000-15000 r / min, and the homogenization time is 15-30 min; and / or, After homogenization, stir for 30-40 minutes at 25-35°C and a speed of 600-800r / min, then adjust the pH to 4-5 with acetic acid, continue stirring for 3-5 minutes at 30-40°C and a speed of 550-700r / min, then cool to below 15°C, adjust the pH to 5.5-6.5 with an inorganic base, then continue stirring for 3-5 minutes at 8-10°C and a speed of 550-700r / min, and then add a cross-linking curing agent to react.
[0008] Preferably, in step S3, the cross-linking curing agent is glutamine aminotransferase; the cross-linking curing reaction conditions are: stirring at 8-10° C. and a rotation speed of 550-700 r / min for 2-5 h; and / or, In step S1, Tween is specifically any one of Tween-80, Tween-60 and Tween-40.
[0009] Preferably, in step S4, after adding γ-cyclodextrin, stirring is performed at 30-40° C. and a rotation speed of 550-700 r / min for 20-40 min; and / or, In step S4, freeze drying specifically includes freeze drying for 20-30 hours.
[0010] Preferably, the freeze-drying step further includes a precooling step: precooling the material after the mixing reaction with γ-cyclodextrin at below -20°C for 10-15h; and / or, The freeze-dried material also includes a post-processing step: the freeze-dried material is washed with anhydrous ethanol, centrifuged at 4500-6000 r / min for 8-15 minutes, and dried.
[0011] Preferably, in step S4, sieving is performed using a 150-250 mesh screen; and / or, In step S5, the maximum diameter of the oil-soluble flavor sustained-release tablets obtained by tableting is less than or equal to 5 mm.
[0012] An oil-soluble flavor sustained-release tablet prepared by any of the preparation methods described above.
[0013] A cigarette, wherein the cigarette filter rod is provided with a viewing window, and the above-mentioned oil-soluble flavor sustained-release tablet is arranged in the viewing window.
[0014] Microcapsule technology is a micro-packaging technology for storing solids, liquids or gases. It uses natural or synthetic polymer materials as wall materials to encapsulate the contents to form microcapsules. After the core material is microencapsulated, it can be released again through external stimulation or sustained release. The release time and release rate of the core material can be controlled, so that the application time can be extended and the validity period can also be extended.
[0015] Complex coacervation is one of the methods for preparing microcapsules. It is simple to operate, has mild reaction conditions, and has low requirements for the thermal stability of the core material. It is suitable for core materials that are sensitive to temperature, easily deteriorated by heat, or volatilized, such as biologically active substances, flavors and fragrances, and drugs. The loss of active ingredients in the core material is small during the preparation process, and it has wide applicability. Different types of microcapsules can be prepared by selecting a suitable reaction system according to the properties of the core material. In addition, the microcapsules prepared by complex coacervation have good density, and the polymer wall material has a dense structure, which can effectively wrap the core material, thereby effectively improving the stability and embedding rate of the microcapsules.
[0016] The present application utilizes the above-mentioned characteristics of the microcapsules prepared by the complex coacervation method, and utilizes gelatin, gum arabic, γ-cyclodextrin and other raw materials that are harmless to the human body and will not have adverse effects on the tobacco taste to achieve the encapsulation of the oil-soluble flavor, thereby reducing the influence of the external environment and its own loss, and can effectively enhance the stability of the flavor; the oil-soluble flavor is solidified in the wall formed by gelatin, gum arabic and γ-cyclodextrin, and there are a large number of micropores on the wall of the microcapsule, and the oil-soluble flavor can be released through the micropores, which delays the natural release rate of the oil-soluble flavor, prolongs the release process, and also reduces the loss of the flavor during processing, transportation, storage and release.
[0017] Specifically, the present application first provides a method for preparing an oil-soluble flavor sustained-release tablet, comprising the following steps: S1, mixing gelatin, gum arabic, Tween and water to obtain a stock solution; S2, mixing the oil-soluble flavor with the stock solution to obtain a mixed solution; S3, homogenizing the mixed solution, adjusting the pH of the obtained emulsion to less than or equal to 5, cooling, and then adjusting the pH to 5.5-6.5, and adding a cross-linking curing agent for reaction; S4, after the curing reaction is completed, adding γ-cyclodextrin for mixing and reaction, freeze-drying, crushing, and sieving to obtain oil-soluble flavor sustained-release microcapsules; S5, tableting the oil-soluble flavor sustained-release microcapsules to obtain oil-soluble flavor sustained-release tablets.
[0018] The preparation method provided in the present application is based on the complex coacervation method. The principle is to change the environment of the emulsion system (such as the pH, temperature, concentration, etc. of the emulsion) so that the wall material with opposite charges will produce an electrostatic effect, thereby coagulating to form a phase-separated coacervate phase, and the coacervate phase will embed the core material to form a microcapsule. Therefore, the pH is adjusted twice in succession to change the environment of the emulsion system, so that the electrostatic effect occurs and the reaction is promoted. It is more preferred to adjust the pH with acetic acid first and then with sodium hydroxide.
[0019] The present application also provides an oil-soluble flavor sustained-release tablet prepared by the above preparation method.
[0020] The applicant found that directly adding microcapsules wrapped with flavors to cigarette shreds or filter rod tows still has problems such as insufficient fragrance, short storage time, and loss of fragrance during transportation. The present application microencapsulates flavors and spices, then agglomerates and extrude them into sheets, and then applies them to the field of cigarette flavoring, which can further improve the stability and sustained release performance of the flavors, extend the fragrance retention time, and effectively reduce the loss of fragrance during processing, transportation, and storage, and improve the fragrance release effect during the smoking process.
[0021] In order to facilitate the placement of the oil-soluble flavor sustained-release tablet into cigarettes, it is preferred that the maximum diameter of the tablet is less than or equal to 5 mm. For example, the oil-soluble flavor sustained-release tablet is made into a round tablet with a diameter of 4 mm and a thickness of 2 mm; it can also be made into a spherical shape or other shapes.
[0022] The present application also provides a cigarette with the above-mentioned oil-soluble flavor sustained-release tablet added. Specifically, the oil-soluble flavor sustained-release tablet is added to the window of the cigarette filter rod, and consumers can directly observe it in the hollow window of the cigarette filter rod, which not only enhances the flavor of the cigarette, but also has a good visual effect, further innovating the appearance design of the cigarette, making the innovative cigarette product novel and unique, and better able to attract the interest of consumers.
[0023] The type of flavor used in this application is not particularly limited, as long as it is a flavor with good oil solubility, commercially available tobacco flavors can be used. The flavor type of the flavor can be Shennong chrysanthemum flavor, strawberry flavor, orange flavor, rose flavor, coffee flavor, etc.
[0024] This application is to encapsulate commercially available flavors with gelatin, gum arabic and γ-cyclodextrin to achieve the effects of increasing stability and prolonging the release process. Different types of oil-soluble flavors are used to prepare oil-soluble flavor sustained-release tablets with different aromas and flavors to enrich the flavor of cigarettes. When using colored oil-soluble flavors, the depth of the color of the microcapsule can also reflect the intensity of the fragrance. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0026] Figure 1 This is a thermogravimetric curve of the oil-soluble Shennong Xiangju essence sustained-release microcapsules prepared in Example 1 of the present invention; Figure 2 This is a graph showing the mass variation over time of the oil-soluble Shennong chrysanthemum essence sustained-release microcapsules prepared in Example 1 of the present invention at 100° C.; Figure 3 Schematic diagram of the structure of the oil-soluble flavor sustained-release tablet placed in the cigarette window in an embodiment of the present invention (a is the oil-soluble flavor sustained-release tablet); DETAILED DESCRIPTION In order 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 part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0027] Example 1 Preparation of Oil-soluble Shennong Chrysanthemum Flavor Sustained-Release Tablets S1. Weigh 1.5 g gelatin, 1.5 g gum arabic and 4 g Tween-80, add into a beaker containing 196 g deionized water, place in a 35°C constant temperature water bath, and stir at a rate of 700 r / min until gelatin, gum arabic and Tween-80 are completely dissolved to obtain a stock solution; S2. Keep the mixture in a constant temperature water bath at 35°C, weigh 13g of oil-soluble Shennong chrysanthemum essence, slowly add it into the original solution at a stirring rate of 700r / min, and continue stirring for 30min to obtain a mixed solution; S3. The mixed solution was homogenized at room temperature with a homogenizer at a rate of 13000 r / min for 20 min, and the obtained emulsion was placed in a constant temperature water bath and stirred for 30 min at 35°C and 700 r / min, and then the pH was adjusted to 4.5 with 10% mass percentage acetic acid, and the mixture was stirred for 3 min at 35°C and 650 r / min to allow the gelatin and gum arabic to react fully. After the reaction, the mixture was cooled in an ice bath to below 15°C, and the pH was adjusted to 6.0 with 1% (w / v) sodium hydroxide, and the mixture was stirred for 3 min at 10°C and 650 r / min, and 0.375 g of glutamine transaminase (TG enzyme) was added as a cross-linking agent, and the mixture was cured for 3 h at 10°C and 650 r / min; S4, after the solidification is completed, add 4g of γ-cyclodextrin, place in a constant temperature water bath and stir at 35°C and 650r / min for 30min, place in a -20°C refrigerator for precooling for 12h, and then place in a freeze dryer for drying for 24h, take out and wash with anhydrous ethanol, centrifuge at 5000r / min for 10min, grind after sufficient drying, and sieve through a 200-mesh sieve to obtain oil-soluble Shennong chrysanthemum essence sustained-release microcapsules; S5. Press the oil-soluble Shennong chrysanthemum essence sustained-release microcapsules into tablets, and control the mold to form oil-soluble Shennong chrysanthemum essence sustained-release tablets with a diameter of 4 mm and a thickness of 2 mm.
[0028] The oil-soluble Shennong chrysanthemum essence sustained-release microcapsules obtained in step S4 were tested, and the temperature was raised from room temperature to 600°C at 10°C / min, and the temperature was kept at 100°C, 200°C, 300°C, 400°C, 500°C, and 600°C for 30 min to obtain the thermogravimetric curves of the oil-soluble Shennong chrysanthemum essence sustained-release microcapsules, as shown in FIG. Figure 1 As shown, it can be seen that the influence of the change in temperature on the sample quality.
[0029] The above-mentioned oil-soluble Shennong chrysanthemum essence sustained-release microcapsules were placed under 100°C to study the change of mass over time. Figure 2 As shown in the figure, the flavor loss of the microcapsule samples under extreme temperature conditions was investigated to explore the sustained-release performance of the microcapsule samples.
[0030] Example 2 Preparation of Oil-soluble Strawberry Flavor Sustained-Release Tablets S1. Weigh 3 g of gelatin, 3 g of gum arabic and 10 g of Tween-80, add into a beaker containing 250 g of deionized water, place in a constant temperature water bath at 38°C, and stir at a rate of 800 r / min until gelatin, gum arabic and Tween-80 are completely dissolved to obtain a stock solution; S2. Keep the mixture in a constant temperature water bath at 38°C, weigh 20g of oil-soluble strawberry essence, slowly add it into the original solution at a stirring rate of 600r / min, and continue stirring for 40min to obtain a mixed solution; S3. The mixed solution was homogenized at room temperature with a homogenizer at a rate of 15000 r / min for 30 min, and the obtained emulsion was placed in a constant temperature water bath and stirred for 40 min at 30°C and 800 r / min, and then the pH was adjusted to 4 with 10% mass percentage acetic acid, and the mixture was stirred for 5 min at 40°C and 700 r / min to allow the gelatin and gum arabic to react fully. After the reaction, the mixture was cooled in an ice bath to below 15°C, and the pH was adjusted to 6.5 with 1% (w / v) sodium hydroxide, and the mixture was stirred for 5 min at 8°C and 700 r / min, and 0.8 g of glutamine transaminase (TG enzyme) was added as a cross-linking agent, and the mixture was cured for 3 h at 10°C and 650 r / min; S4, after the curing is completed, add 8.4g of γ-cyclodextrin, place in a constant temperature water bath and stir at 40°C and 600r / min for 40min, place in a -20°C refrigerator for precooling for 15h, and then place in a freeze dryer for drying for 30h. After taking out, wash with anhydrous ethanol, centrifuge at 6000r / min for 8min, grind after sufficient drying, and sieve through a 250-mesh sieve to obtain oil-soluble strawberry flavor sustained-release microcapsules; S5. The oil-soluble strawberry flavor sustained-release microcapsules are compressed into spherical oil-soluble strawberry flavor sustained-release tablets with a diameter of 5 mm controlled by a mold.
[0031] Example 3 Preparation of oil-soluble orange flavor sustained-release microcapsules S1. Weigh 2 g of gelatin, 2 g of gum arabic and 5 g of Tween-80, add into a beaker containing 180 g of deionized water, place in a constant temperature water bath at 32°C, and stir at a rate of 600 r / min until gelatin, gum arabic and Tween-80 are completely dissolved to obtain a stock solution; S2. Keep the mixture in a constant temperature water bath at 32°C, weigh 15g of oil-soluble orange essence, slowly add it into the original solution at a stirring rate of 800r / min, and continue stirring for 25min to obtain a mixed solution; S3. Homogenize the solution at room temperature with a homogenizer at a rate of 12000 r / min for 20 min, place the resulting emulsion in a constant temperature water bath and continue stirring at 32°C and 650 r / min for 30 min, then adjust the pH to 4.5 with 10% mass percent acetic acid, continue stirring at 32°C and 550 r / min for 3 min to allow gelatin and gum arabic to react fully, cool in an ice bath to below 15°C after the reaction, adjust the pH to 6.0 with 1% (w / v) sodium hydroxide, continue stirring at 10°C and 550 r / min for 3 min, add 0.6 g of glutamine aminotransferase (TG enzyme) as a cross-linking agent, and cure at 10°C and 700 r / min for 5 h; S4, after the curing is completed, add 6g of γ-cyclodextrin, place in a constant temperature water bath, stir at 32°C and 650r / min for 40min, place in a -20°C refrigerator for precooling for 10h, and then place in a freeze dryer for drying for 22h. After taking out, wash with anhydrous ethanol, centrifuge at 4500r / min for 15min, grind after sufficient drying, and sieve through a 200-mesh sieve to obtain oil-soluble orange flavor sustained-release microcapsules; S5. Press the oil-soluble orange flavor sustained-release microcapsules into tablets, and control the mold to form oil-soluble orange flavor sustained-release tablets with a diameter of 4 mm and a thickness of 3 mm.
[0032] Example 4 Preparation of Oil-soluble Rose Essence Sustained-Release Microcapsules S1. Weigh 1.5 g of gelatin, 1.5 g of gum arabic and 4 g of Tween-80, add them into a beaker containing 196 g of deionized water, place in a constant temperature water bath at 35°C, and stir at a rate of 800 r / min until the gelatin, gum arabic and Tween-80 are completely dissolved to obtain a stock solution; S2. Keep the mixture in a constant temperature water bath at 35°C, weigh 15g of oil-soluble rose essence, slowly add it into the original solution at a stirring rate of 600r / min, and continue stirring for 30min to obtain a mixed solution; S3. The mixed solution was homogenized at room temperature with a homogenizer at a rate of 14000 r / min for 30 min, and the obtained emulsion was placed in a constant temperature water bath and stirred for 30 min at 35°C and 700 r / min, and then the pH was adjusted to 4.5 with 10% mass percentage acetic acid, and the mixture was stirred for 3 min at 35°C and 650 r / min to allow the gelatin and gum arabic to react fully. After the reaction, the mixture was cooled in an ice bath to below 15°C, and the pH was adjusted to 6.0 with 1% (w / v) sodium hydroxide, and the mixture was stirred for 5 min at 10°C and 650 r / min, and 0.375 g of glutamine transaminase (TG enzyme) was added as a cross-linking agent, and the mixture was cured for 4 h at 8°C and 650 r / min; S4, after the solidification is completed, add 4g of γ-cyclodextrin, place in a constant temperature water bath, stir at 35°C and 650r / min for 30min, place in a -20°C refrigerator for precooling for 15h, and then place in a freeze dryer for drying for 25h. After taking out, wash with anhydrous ethanol, centrifuge at 5000r / min for 10min, grind after sufficient drying, and sieve through a 150-mesh sieve to obtain oil-soluble rose essence sustained-release microcapsules; S5. Press the oil-soluble rose essence sustained-release microcapsules into tablets, and control the mold to form oil-soluble rose essence sustained-release tablets with a diameter of 3 mm and a thickness of 1 mm.
[0033] Example 5 Preparation of Oil-Soluble Coffee Essence Sustained-Release Microcapsules S1. Weigh 1.5 g of gelatin, 1.5 g of gum arabic and 4 g of Tween-80, add them into a beaker containing 196 g of deionized water, place in a 35°C constant temperature water bath, and stir at a rate of 650 r / min until the gelatin, gum arabic and Tween-80 are completely dissolved to obtain a stock solution; S2. Keep the mixture in a constant temperature water bath at 35°C, weigh 13g of oil-soluble coffee essence, slowly add it into the original solution at a stirring rate of 650r / min, and continue stirring for 30min to obtain a mixed solution; S3. The solution was homogenized at room temperature with a homogenizer at a rate of 12000 r / min for 25 min, and the obtained emulsion was placed in a constant temperature water bath and stirred for 30 min at 35°C and 700 r / min, and then the pH was adjusted to 4.5 with 10% mass percentage acetic acid, and the mixture was stirred for 5 min at 35°C and 600 r / min to allow gelatin and gum arabic to react fully. After the reaction, the mixture was cooled in an ice bath to below 15°C, and the pH was adjusted to 6.0 with 1% (w / v) sodium hydroxide, and the mixture was stirred for 5 min at 10°C and 600 r / min, and 0.375 g of glutamine transaminase (TG enzyme) was added as a cross-linking agent, and the mixture was cured for 3 h at 10°C and 650 r / min; S4, after the solidification is completed, add 4g of γ-cyclodextrin, place in a constant temperature water bath, stir at 35°C and 650r / min for 30min, place in a -20°C refrigerator for precooling for 12h, and then place in a freeze dryer for drying for 24h, take out and wash with anhydrous ethanol, centrifuge at 6000r / min for 10min, grind after sufficient drying, and sieve through a 200-mesh sieve to obtain oil-soluble coffee flavor sustained-release microcapsules; S5. Press the oil-soluble coffee flavor sustained-release microcapsules into tablets, and control the mold to form oil-soluble coffee flavor sustained-release tablets with a diameter of 4 mm and a thickness of 2 mm.
[0034] The sustained-release tablets prepared in Examples 1-5 were placed in a hollow filter rod of a cigarette, and the macroscopic morphology and odor were evaluated as follows:
[0035] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one 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 present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A method for preparing an oil-soluble flavor sustained-release tablet, characterized in that: The following steps are involved: S1. Mix gelatin, gum arabic, Tween and water to obtain a stock solution; S2, mixing the oil-soluble flavor with the stock solution to obtain a mixed solution; S3, homogenizing the mixed solution, adjusting the pH of the obtained emulsion to less than or equal to 5, cooling, and then adjusting the pH to 5.5-6.5, and adding a cross-linking curing agent for reaction; S4, after the solidification reaction is completed, add γ-cyclodextrin and mix well, freeze-dry, crush and sieve to obtain oil-soluble flavor sustained-release microcapsules; S5, tableting the oil-soluble flavor sustained-release microcapsules to obtain oil-soluble flavor sustained-release tablets.
2. The preparation method according to claim 1, characterized in that: In step S1, gelatin is 1-5 parts by weight; gum arabic is 1-5 parts by weight, Tween is 2-10 parts by weight, and water is 150-250 parts by weight, and the amount of gelatin and gum arabic is the same; In step S2, the oil-soluble flavor is 10-20 parts by weight; In step S3, the weight of the cross-linking curing agent is 0.2-0.4 times the weight of the gelatin; In step S4, the weight of γ-cyclodextrin is 1.2-1.5 times the sum of the weights of gelatin and gum arabic.
3. The preparation method according to claim 1, characterized in that: In step S1, gelatin, gum arabic and Tween are added to water and stirred at 30-40° C. and 600-800 r / min until gelatin, gum arabic and Tween are completely dissolved; and / or, In step S2, the oil-soluble essence is slowly added dropwise into the stock solution under stirring, and then the stirring is continued at 30-40° C., the stirring speed is 600-800 r / min, and the stirring time is 20-40 min.
4. The preparation method according to claim 1, characterized in that: In step S3, homogenization is performed at room temperature, the homogenization rate is 12000-15000 r / min, and the homogenization time is 15-30 min; and / or, After homogenization, stir for 30-40 minutes at 25-35°C and a speed of 600-800r / min, then adjust the pH to 4-5 with acetic acid, continue stirring for 3-5 minutes at 30-40°C and a speed of 550-700r / min, then cool to below 15°C, adjust the pH to 5.5-6.5 with an inorganic base, then continue stirring for 3-5 minutes at 8-10°C and a speed of 550-700r / min, and then add a cross-linking curing agent to react.
5. The preparation method according to any one of claims 1 to 4, characterized in that: In step S3, the cross-linking curing agent is glutamine transaminase; the cross-linking curing reaction conditions are: stirring at 8-10° C. and a rotation speed of 550-700 r / min for 2-5 hours; and / or, In step S1, Tween is specifically any one of Tween-80, Tween-60 and Tween-40.
6. The preparation method according to any one of claims 1 to 4, characterized in that: In step S4, after adding γ-cyclodextrin, stirring is carried out at 30-40° C. and a rotation speed of 550-700 r / min for 20-40 min; and / or, In step S4, freeze drying specifically includes freeze drying for 20-30 hours.
7. The preparation method according to claim 6, characterized in that: The freeze-drying step also includes a precooling step: precooling the material after mixing and reacting with γ-cyclodextrin at below -20°C for 10-15h; and / or, The freeze-dried material also includes a post-processing step: the freeze-dried material is washed with anhydrous ethanol, centrifuged at 4500-6000 r / min for 8-15 minutes, and dried.
8. The preparation method according to claim 1, characterized in that: In step S4, sieving is performed using a 150-250 mesh screen; and / or, In step S5, the maximum diameter of the oil-soluble flavor sustained-release tablets obtained by tableting is less than or equal to 5 mm.
9. An oil-soluble flavor sustained-release tablet prepared by the preparation method according to any one of claims 1 to 8.
10. A cigarette, wherein the cigarette filter rod is provided with a viewing window, characterized in that: The oil-soluble flavor sustained-release tablet according to claim 9 is arranged in the viewing window.