Composite ethosome essence based on double-layer modification structure as well as preparation method and application of composite ethosome essence

Abstract

The invention relates to a composite ethosome essence based on a double-layer modification structure and a preparation method and application thereof, and the preparation method comprises the following steps: (1) mixing ethanol, phospholipid, cholesterol, a stabilizer and a fragrant substance to form an oil phase system; mixing the taste substance with water to form a water phase system; mixing the oil phase system and the water phase system, and performing ultrasonic treatment to obtain basic ethosome essence; (2) mixing the basic ethosome essence with a cationic polymer to form single-layer modified ethosome essence; and (3) mixing the single-layer modified ethosome essence with the anionic polymer to form the composite ethosome essence based on the double-layer modified structure. The ethosome-polymer composite delivery system is established, so that the co-loading function of hydrophobic flavor substances and hydrophilic flavor substances with different properties is effectively realized, and the ethosome-polymer composite delivery system has higher embedding rate and excellent slow release function.

Description

Technical Field

[0001] The present invention relates to the technical field of cigarette flavoring, and in particular to a composite alcohol body flavor based on a double-layer modified structure, and a preparation method and application thereof. Background Art

[0002] Tobacco flavor and fragrance technology is one of the core processes in the tobacco industry, directly affecting the flavor characteristics, quality stability, and sensory experience of cigarettes. Through precise flavoring, it is possible to optimize the aroma profile of cigarettes, enhance the sweetness, improve the taste, reduce irritation and odor, and thus create a differentiated product style. However, traditional tobacco flavor ingredients are mostly volatile (such as aldehydes, alcohols, esters, etc.), which are easily affected by external factors such as heat, light, and oxygen, resulting in aroma loss and quality deterioration.

[0003] Currently, microencapsulation is widely used in tobacco flavoring due to its advantages, including stable protection, controlled release, and flexible addition methods. However, existing microencapsulation systems have the following limitations: The types of flavoring substances encapsulated in sustained-release microcapsules are limited, making it difficult to efficiently and effectively load both water-soluble and fat-soluble flavor substances simultaneously. Complex flavor formulations are prone to uneven encapsulation due to differences in solubility. Liposomes, on the other hand, offer significant advantages in flavor delivery due to their unique biocompatibility and excellent amphiphilic encapsulation properties. Their phospholipid bilayer structure can simultaneously encapsulate and transport both hydrophilic and hydrophobic components. Liposomes have been used to stabilize flavors and fragrances such as rose essential oil, rosemary essential oil, clove essential oil, and β-ionone. Despite their numerous advantages as nanodelivery systems, traditional liposomes also have some drawbacks: low encapsulation efficiency, especially for water-soluble substances; susceptibility to leakage; and variable stability, with suspensions prone to aggregation.

[0004] Therefore, it is of great practical significance to develop a flavor and fragrance carrier material with high encapsulation efficiency and sustained release effect to meet the co-loading requirements of multiple aroma substances and flavor substances in complex flavors and fragrances. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention provides a composite ethosome flavor based on a double-layered modified structure, as well as its preparation method and application. This composite ethosome flavor, constructed by layer-by-layer modification with cationic and anionic polymers, is suitable for loading complex flavor systems, enabling the co-encapsulation of hydrophobic aroma substances and hydrophilic flavor substances, significantly improving encapsulation efficiency, sustained-release performance, and storage stability.

[0006] To achieve this object, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for preparing a composite alcohol body flavor based on a double-layer modified structure, the preparation method comprising the following steps:

[0008] (1) mixing ethanol, phospholipids, cholesterol, stabilizers and flavor substances to form an oil phase system; mixing flavor substances and water to form an aqueous phase system; mixing the oil phase system and the aqueous phase system, and ultrasonically treating the mixture to obtain a basic alcohol body flavor;

[0009] (2) mixing the base ethosome flavor and the cationic polymer to form a monolayer-modified ethosome flavor;

[0010] (3) The monolayer modified ethanol body essence and the anionic polymer are mixed to form a composite ethanol body essence based on the double-layer modified structure.

[0011] In the step (1) of the present invention, the oil phase system and the water phase system are molecularly self-assembled under the action of ultrasound to obtain a basic alcohol body flavor; in the step (2), the basic alcohol body flavor and the cationic polymer are electrostatically coupled under isoelectric point conditions to obtain a single-layer modified alcohol body flavor; in the step (3), the single-layer modified alcohol body flavor and the anionic polymer are secondary coated by a layer-by-layer precipitation technology to finally form a composite alcohol body flavor based on a double-layer modified structure.

[0012] The present invention first utilizes ethosomes as a core carrier, achieving efficient co-encapsulation of flavor substances with different physical and chemical properties (solubility, volatility). Compared to conventional liposome systems, ethosomes have a smaller particle size and a higher encapsulation efficiency. Furthermore, the ethosome flavor is modified layer by layer with cationic and anionic polymers, creating a composite ethosome flavor with a double-layered modified structure. The polymer-modified carrier material exhibits a superior encapsulation efficiency and sustained-release function, significantly enhancing the user's sensory experience and facilitating the storage, transportation, and application of tobacco flavors.

[0013] In the present invention, the aroma substances include aromatic alcohols, fatty alcohols, amide compounds and other volatile flavor substances; the flavor substances include sugars, sugar alcohols, glycosides, salts, organic acids, alkaloids and other flavor substances with sweet, sour, salty and bitter tastes.

[0014] Preferably, the phospholipid in step (1) comprises any one or a combination of at least two of soybean lecithin, egg yolk lecithin, hydrogenated lecithin, dipalmitoylphosphatidylcholine, distearoylphosphatidylcholine, dipalmitoylphosphatidylglycerol, distearoylphosphatidylglycerol, dipalmitoylphosphatidylethanolamine, distearoylphosphatidylethanolamine, dimyristoylphosphatidylethanolamine, distearoylphosphatidylserine or 1-stearoyl-2-palmitoylphosphatidylcholine.

[0015] Preferably, the stabilizer in step (1) comprises any one of Tween, sucrose octaacetate, polyethylene glycol, Span or sucrose ester, or a combination of at least two thereof.

[0016] Preferably, the aroma substance in step (1) comprises any one or a combination of at least two of isopentanol, decanol, furfuryl alcohol, L-menthol, N,2,3-trimethyl-2-isopropylbutyramide, borneol, cinnamyl alcohol, farnesol, leaf alcohol, 1-octen-3-ol, linalool, geraniol, nerol, terpineol, benzyl alcohol, phenylethyl alcohol or anise alcohol.

[0017] Preferably, the flavoring substance in step (1) comprises any one of glucose, fructose, ribose, xylitol, steviol glycoside, erythritol, mogroside, xylose, sucrose, maltose, galactose, lactose, sodium chloride, potassium chloride, tartaric acid, citric acid, lactic acid, acetolactate, malic acid, caffeine or monosodium glutamate, or a combination of at least two thereof.

[0018] Preferably, in terms of mass concentration, the basic alcohol body flavor in step (1) includes 10-45% ethanol (for example, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, etc.), 0.5-5% phospholipids (for example, 0.5%, 1%, 2%, 3%, 4%, 5%, etc.), 0.75-15% cholesterol (for example, 0.75%, 3%, 5%, 7%, 9%, etc.), and 0.5-15% ethanol. 11%, 13%, 15%, etc.), stabilizer 0.1-0.5% (for example, it can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.), aroma substance 0.1-10% (for example, it can be 0.1%, 1%, 5%, 8%, 10%, etc.) and flavor substance 0.01-2% (for example, it can be 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, etc.).

[0019] Preferably, the mixing in step (1) includes a stirring operation.

[0020] Preferably, the stirring temperature is independently 20-50°C (for example, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, etc.), the rate is independently 800-1200r / min (for example, 800r / min, 900r / min, 1000r / min, 1100r / min, 1200r / min, etc.), and the time is independently 2-60min (for example, 2min, 5min, 10min, 20min, 30min, 40min, 50min, 60min, etc.).

[0021] Preferably, the ultrasonic treatment time in step (1) is 1 to 5 minutes (for example, 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, etc.).

[0022] Preferably, the frequency of the ultrasonic treatment in step (1) is 4 to 8 s / time (for example, 4 s / time, 5 s / time, 6 s / time, 7 s / time, 8 s / time, etc.), wherein each ultrasonic treatment lasts for 3 to 5 s (for example, 3 s, 4 s, 5 s, etc.) with a pause of 1 to 3 s (for example, 1 s, 2 s, 3 s, etc.).

[0023] Preferably, the cationic polymer in step (2) comprises any one or a combination of at least two of chitosan, soy protein isolate, pea protein isolate, whey protein isolate, casein, sodium caseinate, lysozyme, gelatin or lactoferrin.

[0024] Preferably, the cationic polymer in step (2) is mixed in the form of a solution.

[0025] Preferably, the mass concentration of the cationic polymer solution is 0.1-0.5% (for example, it can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.), and the volume ratio of the basic alcohol body flavor and the cationic polymer solution is 1:(0.8-1.2) (for example, it can be 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, etc.).

[0026] Preferably, the mixing in step (2) and step (3) both includes a pH adjustment process for the system.

[0027] Preferably, the pH of the adjustment system is independently 4 to 8 (eg, 4.0, 5.0, 6.0, 7.0, 8.0, etc.).

[0028] Preferably, the step of adjusting the pH of the system includes stirring.

[0029] Preferably, the temperature of the stirring treatment is independently 20-40°C (for example, it can be 20°C, 25°C, 30°C, 35°C, 40°C, etc.), the rate is independently 100-350r / min (for example, it can be 100r / min, 200r / min, 250r / min, 300r / min, 350r / min, etc.), and the time is independently 10-30min (for example, it can be 10min, 15min, 20min, 25min, 30min, etc.).

[0030] Preferably, the stirring process includes a standing process.

[0031] Preferably, the standing treatment time is independently 60 to 120 minutes (for example, 60 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, etc.).

[0032] Preferably, the anionic polymer in step (3) comprises any one of sodium alginate, gum arabic, carrageenan or pectin, or a combination of at least two thereof, preferably a combination of sodium alginate and carrageenan.

[0033] Preferably, the mass ratio of sodium alginate to carrageenan is 1:(0.4-0.8) (for example, it can be 1:0.4, 1:0.5, 1:0.6, 1:0.7, 1:0.8, etc.).

[0034] In the present invention, when the anionic polymer is a combination of sodium alginate and carrageenan, the two have a synergistic effect, which can further improve the embedding rate and the sustained release function.

[0035] Preferably, the anionic polymer in step (3) is mixed in the form of a solution.

[0036] Preferably, the mass concentration of the anionic polymer solution is 0.01-0.1% (for example, it can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.08%, 0.1%, etc.), and the volume ratio of the monolayer modified alcohol body flavor and the cationic polymer solution is 1:(0.8-1.2) (for example, it can be 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, etc.).

[0037] In a second aspect, the present invention provides a composite alcohol body flavor based on a double-layer modified structure, which is prepared based on the preparation method described in the first aspect.

[0038] In a third aspect, the present invention provides a flavored tobacco product, comprising the composite alcohol body flavor based on the double-layer modified structure described in the second aspect.

[0039] Preferably, the tobacco product comprises a cigarette, tobacco sheet, electronic cigarette or snus.

[0040] Compared with the prior art, the present invention has at least the following beneficial effects:

[0041] The present invention uses alcohol body flavor as a substrate and performs alternating interfacial deposition through cationic polymers and anionic polymers in sequence. The prepared composite carrier can achieve co-encapsulation of flavor substances of different polarities (such as hydrophilic flavor components and hydrophobic aromatic compounds), and has a significantly improved encapsulation rate and excellent sustained-release function. This technology not only significantly optimizes the sensory quality, but also improves the physicochemical stability of the tobacco flavor, making it more advantageous in storage, transportation and industrial application. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a trend chart of the flavor embedding rate in Test Example 1.

[0043] Figure 2 This is a trend chart of the flavor release rate in Test Example 2. DETAILED DESCRIPTION

[0044] For the convenience of understanding the present invention, the present invention is given below with examples. It should be understood by those skilled in the art that the examples are only for the purpose of helping to understand the present invention and should not be regarded as specific limitations of the present invention.

[0045] The sources of materials used in the following examples are as follows:

[0046] Chitosan, Qingdao Honghai Biotechnology Co., Ltd., food grade;

[0047] Sodium alginate, Qingdao Mingyue Haitang Group Co., Ltd., food grade;

[0048] κ-Carrageenan, Lvxin (Fujian) Food Co., Ltd., food grade;

[0049] Soy protein isolate, Shandong Jiahua Biotechnology Co., Ltd., food grade;

[0050] Gelatin, Shijiazhuang Jinda Gelatin Co., Ltd., food grade.

[0051] Example 1

[0052] This embodiment provides a method for preparing an ethanol body flavor, comprising the following steps:

[0053] (1) 30 g of ethanol, 3 g of phospholipid (soy lecithin), 6 g of cholesterol, 0.2 g of stabilizer (Tween-80) and 0.5 g of flavoring substance (L-menthol) were placed in a clean, odorless, sealed, stoppered conical flask and mixed and dissolved. The mixture was stirred at 1000 r / min for 20 min in a 40°C water bath to obtain an oil phase. A peristaltic pump was used to uniformly inject an aqueous solution containing 1 g of flavoring substance (citric acid) into the sealed conical flask to make the system 100 mL. The whole process was kept sealed. After the addition was completed, the mixture was stirred for 20 min. The stirred solution was immediately taken out and ultrasonicated with a probe for 3 min in an ice bath (ultrasonic frequency of 5 s / time, each ultrasonication lasting 4 s, with a 1 s pause) to obtain a basic alcohol body flavor.

[0054] (2) The base ethosome essence was slowly injected into a 0.2% (W / V) cationic polymer aqueous solution (the cationic polymer was chitosan) at a volume ratio of 1:1, the pH was adjusted to 5.5, and the mixture was stirred at 25°C and 200 rpm for 30 minutes and allowed to stand for 60 minutes to obtain a monolayer-modified ethosome essence;

[0055] (3) The monolayer modified ethanol body essence was slowly injected into a 0.08% (W / V) anionic polymer aqueous solution (the anionic polymer was sodium alginate and κ-carrageenan in a mass ratio of 1:0.6) at a volume ratio of 1:1, the pH was adjusted to 5.5, and the mixture was stirred at 25°C and 200 r / min for 30 min and allowed to stand for 60 min to obtain a bilayer modified ethanol body essence.

[0056] Example 2

[0057] This embodiment provides a method for preparing an ethanol body flavor, comprising the following steps:

[0058] (1) 10 g of ethanol, 0.5 g of phospholipid (egg yolk lecithin), 1 g of cholesterol, 0.1 g of stabilizer (sucrose octaacetate) and 0.5 g of flavoring substance (phenylethanol) were placed in a clean, odorless, sealed, stoppered conical flask and mixed and dissolved. The mixture was stirred at 800 r / min for 30 min in a 30°C water bath to obtain an oil phase. An aqueous solution containing 1 g of flavoring substance (mogroside) was injected into the conical flask using a peristaltic pump to make the system full of 100 mL. The whole process was kept sealed. After the addition was completed, the mixture was stirred for 30 min. The stirred solution was immediately taken out and ultrasonicated with a probe for 4 min in an ice bath (ultrasonic frequency of 5 s / time, each ultrasonication lasting 4 s, with a 1 s pause) to obtain a basic alcohol body flavor.

[0059] (2) The base ethosome flavor was slowly injected into a 0.5% (W / V) cationic polymer aqueous solution (the cationic polymer was soy protein isolate) at a volume ratio of 1:0.8, the pH was adjusted to 5, and the mixture was stirred at 30°C and 250 rpm for 20 minutes and allowed to stand for 90 minutes to obtain a monolayer-modified ethosome flavor;

[0060] (3) The monolayer modified ethanol body essence was slowly injected into a 0.1% (W / V) anionic polymer aqueous solution (the anionic polymer was sodium alginate and κ-carrageenan in a mass ratio of 1:0.8) at a volume ratio of 1:0.8, the pH was adjusted to 5, and the mixture was stirred at 30°C and 250 r / min for 20 min and allowed to stand for 90 min to obtain a bilayer modified ethanol body essence.

[0061] Example 3

[0062] This embodiment provides a method for preparing an ethanol body flavor, comprising the following steps:

[0063] (1) 45 g of ethanol, 5 g of phospholipid (hydrogenated lecithin), 15 g of cholesterol, 0.5 g of stabilizer (Span 80) and 0.1 g of flavoring substance (geraniol) were placed in a clean, odorless, sealed, stoppered conical flask and mixed and dissolved. The mixture was stirred at 1200 r / min for 10 min in a 35°C water bath to obtain an oil phase. An aqueous solution containing 0.03 g of flavoring substance (monosodium glutamate) was injected into the conical flask using a peristaltic pump to make the system full of 100 mL. The whole process was kept sealed. After the addition was completed, the mixture was stirred for 10 min. The stirred solution was immediately taken out and ultrasonicated with a probe for 5 min in an ice bath (ultrasonic frequency of 5 s / time, each ultrasonication lasting 4 s, with a 1 s pause) to obtain a basic alcohol body flavor.

[0064] (2) slowly injecting the base ethosome flavor into a 0.1% (W / V) cationic polymer aqueous solution (the cationic polymer is gelatin) at a volume ratio of 1:1.2, adjusting the pH to 6, stirring at 25°C and 300 rpm for 10 minutes, and allowing to stand for 120 minutes to obtain a monolayer-modified ethosome flavor;

[0065] (3) The monolayer modified ethanol body essence was slowly injected into a 0.02% (W / V) anionic polymer aqueous solution (the anionic polymer was sodium alginate and κ-carrageenan in a mass ratio of 1:0.4) at a volume ratio of 1:1.2, the pH was adjusted to 6, and the mixture was stirred at 25°C and 300 r / min for 10 min and allowed to stand for 120 min to obtain a bilayer modified ethanol body essence.

[0066] Example 4

[0067] This embodiment provides a method for preparing an ethanol body flavor. The only difference between this method and embodiment 1 is that in step (3), the anionic polymer is only sodium alginate, and the total amount of the anionic polymer remains unchanged. Other details are as in embodiment 1.

[0068] Example 5

[0069] This embodiment provides a method for preparing an ethanol body flavor. The only difference between the method and the embodiment 1 is that in step (3), the anionic polymer is only κ-carrageenan, and the total amount of the anionic polymer remains unchanged. Other steps are similar to those in the embodiment 1.

[0070] Comparative Example 1

[0071] This comparative example provides a method for preparing an ethanolic body flavor, which differs from Example 1 only in that only step (1) is performed to obtain the ethanolic body flavor.

[0072] Comparative Example 2

[0073] This comparative example provides a method for preparing an ethanol body flavor, which differs from Example 1 only in that only steps (1) and (2) are performed to obtain a single-layer modified ethanol body flavor.

[0074] Test Example 1

[0075] Embedding efficiency test

[0076] Take 2 mL of ethanol body essence and dilute it with a certain amount of PBS in an ultrafiltration centrifuge tube, and centrifuge at 8000 r·min. -1 Centrifuge for 30 minutes, remove all the solution from the collection tube and add PBS to the volume. Add an equal volume of petroleum ether to extract the aroma substances. Repeat the extraction three times, collect the upper layer of petroleum ether (containing aroma substances) and the lower aqueous solution (containing flavor substances), and measure the absorbance of the aroma substances and flavor substances using a UV-visible spectrophotometer to calculate the total mass of the aroma substances and flavor substances in the solution (W free). Take another 2mL of the ethosome flavor and add anhydrous ethanol to the volume, sonicate in a water bath for 1 hour, and separate the aroma substances and flavor substances using the above extraction method to determine the total mass of the core material (W total). The encapsulation efficiency of the ethosome flavor is calculated according to the following formula: Encapsulation efficiency (%) = {(W total - W free) / W total} × 100.

[0077] The products provided in Examples 1-5 and Comparative Examples 1-2 were tested, and the results are shown in Table 1. Figure 1 shown.

[0078] Table 1

[0079]

[0080] The test results show that:

[0081] (1) It can be seen from Examples 1 to 5 that the present invention, by constructing an ethanol body flavor and implementing a double-layer interface modification, the resulting carrier material can achieve the encapsulation of a variety of flavor substances. Tests have shown that its stability and encapsulation efficiency are significantly better than those of conventional ethanol body flavors.

[0082] (2) By comparing the experimental results of Example 1 and Examples 4-5, it can be seen that the present invention can effectively improve the storage stability of the system by further adopting a composite combination of anionic polymers for synergistic stabilization treatment.

[0083] (3) By comparing Example 1 with Comparative Examples 1-2, it can be seen that the present invention significantly improves the encapsulation efficiency of flavor substances by using a modified carrier system through a layer-by-layer assembly technology of sequentially encapsulating the alcohol body flavor with cationic polymers and anionic polymers.

[0084] Test Example 2

[0085] Release rate test

[0086] Test method: Take a certain amount of flavor solution and heat it at 40℃, 60℃, and 80℃ for 15 minutes respectively. Use a UV-visible spectrophotometer to measure its absorbance. According to the standard curve, the release amount of flavor substances is obtained, and the release rate (b) is calculated according to the following formula:

[0087] where m t is the amount of flavor substances released at the corresponding temperature; M is the total amount of flavor substances in the product.

[0088] The emulsions provided in Examples 1-5 and Comparative Examples 1-2 were tested, and the results are shown in Table 2. Figure 2 shown.

[0089] Table 2

[0090]

[0091] The test results show that:

[0092] (1) It can be seen from Examples 1 to 5 that the present invention, by constructing an alcohol body flavor carrier system and implementing an interface double-layer modification process, the carrier material prepared can efficiently load a variety of flavor compounds, exhibit controlled release characteristics within the temperature range of 40-80°C, and has excellent sustained-release function.

[0093] (2) By comparing Example 1 with Examples 4-5, it can be seen that the present invention can produce a synergistic stabilizing effect and achieve a better sustained-release effect by further adopting a compound combination of anionic polymers.

[0094] (3) By comparing Example 1 with Comparative Examples 1-2, it can be seen that the present invention significantly improves the controlled release performance of the material obtained by the layer-by-layer assembly technology of the primary modification of the ethanol body flavor with a cationic polymer combined with the secondary modification with an anionic polymer.

[0095] The applicant declares that the above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention fall within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing a composite alcohol body flavor based on a double-layer modified structure, characterized in that: The preparation method comprises the following steps: (1) mixing ethanol, phospholipids, cholesterol, stabilizers and flavor substances to form an oil phase system; mixing flavor substances and water to form an aqueous phase system; mixing the oil phase system and the aqueous phase system, and ultrasonically treating the mixture to obtain a basic alcohol body flavor; (2) mixing the base ethosome flavor and the cationic polymer to form a monolayer-modified ethosome flavor; (3) The monolayer modified ethanol body essence and the anionic polymer are mixed to form a composite ethanol body essence based on the double-layer modified structure.

2. The preparation method according to claim 1, characterized in that The phospholipid in step (1) comprises any one or a combination of at least two of soybean lecithin, egg yolk lecithin, hydrogenated lecithin, dipalmitoylphosphatidylcholine, distearoylphosphatidylcholine, dipalmitoylphosphatidylglycerol, distearoylphosphatidylglycerol, dipalmitoylphosphatidylethanolamine, distearoylphosphatidylethanolamine, dimyristoylphosphatidylethanolamine, distearoylphosphatidylserine or 1-stearoyl-2-palmitoylphosphatidylcholine; Preferably, the stabilizer in step (1) comprises any one of Tween, sucrose octaacetate, polyethylene glycol, Span or sucrose ester, or a combination of at least two thereof.

3. The preparation method according to claim 1 or 2, characterized in that The aroma substance in step (1) comprises any one or a combination of at least two of isopentanol, decanol, furfuryl alcohol, L-menthol, N,2,3-trimethyl-2-isopropylbutyramide, borneol, cinnamyl alcohol, farnesol, leaf alcohol, 1-octen-3-ol, linalool, geraniol, nerol, terpineol, benzyl alcohol, phenylethyl alcohol or anisyl alcohol; Preferably, the flavoring substance in step (1) comprises any one of glucose, fructose, ribose, xylitol, steviol glycoside, erythritol, mogroside, xylose, sucrose, maltose, galactose, lactose, sodium chloride, potassium chloride, tartaric acid, citric acid, lactic acid, acetolactate, malic acid, caffeine or monosodium glutamate, or a combination of at least two thereof.

4. The preparation method according to any one of claims 1 to 3, characterized in that Calculated by mass concentration, the basic alcohol body flavor in step (1) includes 10-45% of ethanol, 0.5-5% of phospholipids, 0.75-15% of cholesterol, 0.1-0.5% of stabilizer, 0.1-10% of flavor substances and 0.01-2% of flavor substances.

5. The preparation method according to any one of claims 1 to 4, characterized in that The mixing in step (1) includes a stirring operation; Preferably, the stirring temperature is independently 20 to 50° C., the stirring rate is independently 800 to 1200 r / min, and the stirring time is independently 2 to 60 min. Preferably, the ultrasonic treatment time in step (1) is 1 to 5 minutes.

6. The preparation method according to any one of claims 1 to 5, characterized in that The cationic polymer in step (2) comprises any one or a combination of at least two of chitosan, soy protein isolate, pea protein isolate, whey protein isolate, casein, sodium caseinate, lysozyme, gelatin or lactoferrin; Preferably, the cationic polymer in step (2) is mixed in the form of a solution; Preferably, the mass concentration of the cationic polymer solution is 0.1-0.5%, and the volume ratio of the basic alcohol body flavor to the cationic polymer solution is 1:(0.8-1.2).

7. The preparation method according to any one of claims 1 to 6, characterized in that Steps (2) and (3) both include a pH adjustment process after mixing; Preferably, the pH of the adjustment system is independently 4 to 8; Preferably, the step of adjusting the pH of the system includes stirring; Preferably, the temperature of the stirring treatment is independently 20-40°C, the speed is independently 100-350 r / min, and the time is independently 10-30 min; Preferably, the stirring treatment includes a standing treatment; Preferably, the standing treatment time is independently 60 to 120 minutes.

8. The preparation method according to any one of claims 1 to 7, characterized in that The anionic polymer in step (3) comprises any one or a combination of at least two of sodium alginate, gum arabic, carrageenan or pectin, preferably a combination of sodium alginate and carrageenan; Preferably, the mass ratio of sodium alginate to carrageenan is 1:(0.4-0.8); Preferably, the anionic polymer in step (3) is mixed in the form of a solution; Preferably, the mass concentration of the anionic polymer solution is 0.01-0.1%, and the volume ratio of the monolayer-modified ethosome flavor to the cationic polymer solution is 1:(0.8-1.2).

9. A composite alcohol body flavor based on a double-layer modified structure obtained according to the preparation method according to any one of claims 1 to 8.

10. A flavored tobacco product, characterized in that: The flavored tobacco product comprises the composite alcohol body flavor based on the double-layer modified structure according to claim 9; Preferably, the tobacco product comprises a cigarette, tobacco sheet, electronic cigarette or snus.

Images