Preparation method of electronic cigarette tar with high reduction degree and natural taste and electronic cigarette tar

Abstract

The invention provides a preparation method of high-reduction-degree natural-taste electronic cigarette tar and electronic cigarette tar, and belongs to the technical field of electronic cigarettes. The preparation method of the high-reduction-degree natural-taste electronic cigarette tar comprises the following four steps: a low-temperature extraction step: obtaining a raw material extract with natural fragrance; purifying and embedding: distilling and purifying the raw material extract, mixing the purified raw material extract with beta-cyclodextrin according to a mass ratio of 1: 0.5-1: 2, and carrying out ultrasonic treatment for a set time to form an embedded compound; compounding and emulsifying: mixing the embedded compound with the electronic cigarette tobacco tar base solution, adding a set amount of emulsifier and antioxidant, homogenizing and stirring at a second set temperature, and emulsifying; curing and stabilizing: sealing and curing for a certain time in a dark place to obtain the electronic cigarette tobacco tar with high reduction degree and natural taste. The method has the beneficial effects that key flavor substances are reserved to a great extent, the reduction of the aroma flavor of the tobacco tar can be improved, and the smoking experience is better.

Description

Technical Field

[0001] The present invention relates to the technical field of electronic cigarettes, and in particular to a method for preparing electronic cigarette oil with a high reduction degree and a natural flavor, and also to an electronic cigarette oil prepared by the method for preparing electronic cigarette oil with a high reduction degree and a natural flavor. Background Art

[0002] As one of the most popular new tobacco products in recent years, electronic cigarettes produce smoke by atomizing oil. Compared with traditional cigarettes, electronic cigarettes do not produce harmful substances such as tar and carbon dioxide, and their taste experience can be enriched through formula optimization. At present, the fruit-flavored electronic cigarette oils on the market mostly rely on synthetic flavors (such as ester compounds, aldehyde and ketone compounds, etc.), with a single aroma, obvious chemical feel, and a poor taste experience when smoking due to the low reduction degree. Secondly, the use of natural materials to improve the reduction degree of oil, its high-temperature extraction process (such as distillation) easily destroys the volatile flavor substances (such as terpenes) in fruits, and the direct addition of natural fruit juice will cause sugar to caramelize and produce harmful aerosols. Therefore, the electronic cigarette oils in the existing technology cannot restore the natural flavors of fruits and other foods well, resulting in a poor user experience. Summary of the Invention

[0003] In order to solve the problems in the prior art, the present invention provides a method for preparing electronic cigarette liquid with high reduction degree and natural flavor, and also provides an electronic cigarette liquid prepared by the method for preparing electronic cigarette liquid with high reduction degree and natural flavor. The preparation process adopts a low-temperature preparation process to retain the active flavor, so that the prepared electronic cigarette liquid has a good reduction degree of natural flavor and is safe and stable.

[0004] The method for preparing the highly reduced natural flavor electronic cigarette liquid of the present invention comprises the following steps:

[0005] S1: Low-temperature extraction: extracting the raw material with natural fragrance with subcritical water under the first set temperature and pressure conditions to obtain a raw material extract containing natural fragrance;

[0006] S2: Purification and embedding: The raw extract is purified by distillation, then mixed with β-cyclodextrin at a mass ratio of 1:0.5 to 1:2, and sonicated for a set time to form an embedding complex;

[0007] S3: Compounding and emulsification: mixing the embedded composite with the e-cigarette oil base liquid, adding a set amount of emulsifier and antioxidant, and homogenizing and stirring at a second set temperature for emulsification;

[0008] S4: Aging and stabilization: A sealed container away from light is aged for a certain period of time to obtain an e-cigarette liquid with a high degree of natural flavor.

[0009] Furthermore, the natural flavors include fruit flavors, floral flavors, vegetable flavors, Chinese herbal flavors, or natural spice flavors.

[0010] Furthermore, the natural flavor is a fruit flavor, and before step S1 is executed, a raw material processing step is also included: fresh fruit is freeze-dried and then crushed, and the crushed particle size is between 0.2-0.3 mm.

[0011] Furthermore, in step S1, the low-temperature extraction method includes the following sub-steps:

[0012] S101: The raw materials and deionized water are charged into an extraction kettle at a ratio of 1:4-1:10, nitrogen is introduced to replace the air to reduce the oxygen content to <0.5%, and then the extraction kettle is sealed;

[0013] S102: gradually heating to a temperature between 50-100°C and simultaneously pressurizing to 1.5-2.0 MPa, and then circulating water under constant temperature conditions for 2-4 hours to complete the extraction of the raw material extract;

[0014] S103: Cooling and separation: Cooling to below 40°C in a cooler to terminate the reaction, and then allowing to stand to achieve automatic separation of the raw material extract and the aqueous phase.

[0015] Furthermore, in step S101 , 0.1-0.5% citric acid is added as a pH regulator.

[0016] Furthermore, in step S2, the raw material extract and β-cyclodextrin are placed in an ultrasonic reactor and ultrasonically treated for 10-30 minutes in an intermittent mode of on for 2 seconds and off for 1 second to form an embedding complex.

[0017] Furthermore, the temperature of the distillation purification is 70-80° C., and the vacuum degree is ≤0.05Pa.

[0018] Furthermore, in step S3, during the compounding and emulsification process, 0.5-5% of synthetic flavoring is added, wherein the synthetic flavoring is an ester or aldehyde compound that matches the taste of the raw material extract.

[0019] Furthermore, the synthetic flavor is at least one of strawberry aldehyde, allyl caproate, γ-decanoic acid lactone, β-caryophyllene, isoamyl acetate, and trans-2-hexenal.

[0020] The present invention also provides an electronic cigarette liquid prepared by the preparation method of the high-reduction natural-flavor electronic cigarette liquid, comprising the following components in parts by weight: 5-15 parts of the embedding complex, 60-90 parts of the electronic cigarette liquid, 0.1-1 part of the emulsifier, and 0.01-0.1 part of the antioxidant.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] First, through subcritical water low-temperature extraction, natural substances, especially heat-sensitive flavor substances in fruits, are completely preserved, giving them a rich aroma profile. Second, β-cyclodextrin encapsulation technology is used to protect the aroma-causing substances, significantly enhancing the stability of the flavor substances in the e-liquid. In summary, the present invention, through a four-step process of low-temperature extraction-molecular encapsulation-emulsification-ripening and stabilization, solves the problems of flavor distortion, extract stratification, and high-temperature coking in traditional fruit e-liquids, greatly preserving key flavor substances. The taste, vaping experience, flavor reproduction, and naturalness of the inhalation process are significantly superior to commercially available synthetic flavor e-liquids.

[0023] In addition, the present invention compounds natural extracts with synthetic flavors, solving the problem of single taste of traditional synthetic flavor e-liquids, making the taste more layered, enhancing the richness of the e-liquid aroma and the restoration of the flavor, and effectively avoiding the unique chemical smell of synthetic flavors and the unnatural feeling when smoking, providing a better smoking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the present invention or the solutions in the prior art, a brief introduction is given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0025] Figure 1 Flow chart of the method of the present invention;

[0026] Figure 2 It is the embedding principle diagram of the present invention;

[0027] Figure 3 Schematic diagram of the effect after embedding the raw material extract. DETAILED DESCRIPTION

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as commonly understood by those skilled in the art to which the present invention belongs. The terms used in the specification of the present invention are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The terms "including" and "having" and any variations thereof in the specification and claims of the present invention and the accompanying drawings are intended to cover non-exclusive inclusions. The terms "first" and "second" in the specification and claims of the present invention and the accompanying drawings are used to distinguish different objects, not to describe a specific order.

[0029] References to "embodiments" in this disclosure mean that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the disclosure. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor does it necessarily refer to mutually exclusive, independent, or alternative embodiments to other embodiments. It is understood, both explicitly and implicitly, by those skilled in the art that the embodiments described in this disclosure may be combined with other embodiments.

[0030] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0031] like Figure 1 As shown, the preparation method of the high-reduction natural flavor electronic cigarette liquid of the present invention comprises the following steps:

[0032] S1: Low-temperature extraction: extracting the raw material with natural fragrance with subcritical water under the first set temperature and pressure conditions to obtain a raw material extract containing natural fragrance;

[0033] S2: Purification and embedding: The raw extract is purified by distillation, then mixed with β-cyclodextrin at a mass ratio of 1:0.5 to 1:2, and sonicated for a set time to form an embedding complex;

[0034] S3: Compounding and emulsification: mixing the embedded composite with the e-cigarette oil base liquid, adding a set amount of emulsifier and antioxidant, and homogenizing and stirring at a second set temperature for emulsification;

[0035] S4: Ripening and stabilization: The liquid is sealed and aged for a certain period of time in a dark place to obtain an e-cigarette liquid with a high degree of natural flavor. The aging and stabilization step enables the β-cyclodextrin encapsulation structure to complete self-assembly and improve the encapsulation rate.

[0036] The natural flavor of the present invention can be a fruit flavor, a flower fragrance, a vegetable flavor, a Chinese herbal medicine flavor or a natural spice fragrance extracted from naturally occurring substances.

[0037] Preferably, in step S2, the distillation purification temperature is 70-80°C and the vacuum degree is ≤0.05 Pa. During ultrasonic treatment, the raw material extract and β-cyclodextrin are placed in an ultrasonic reactor and an intermittent mode of on for 2 seconds and off for 1 second is adopted to promote molecular diffusion. The present invention performs ultrasonic treatment for 10-30 minutes to form an embedded complex. In this example, the β-cyclodextrin is a 1.5% w / v solution, and the frequency of the ultrasonic reactor is 20 kHz.

[0038] Before executing step S1, a raw material processing step is also included: the fresh raw material is dried and then crushed into a powder of a certain particle size. In step S1, the low-temperature extraction method includes the following sub-steps:

[0039] S101: The raw materials and deionized water are charged into an extraction kettle at a ratio of 1:4-1:10, ensuring that no bubbles remain. Nitrogen is introduced to replace the air to reduce the oxygen content to <0.5%, and then the extraction kettle is sealed;

[0040] S102: gradually heating to a temperature between 50-100°C and simultaneously pressurizing to 1.5-2.0 MPa, and then circulating water under constant temperature conditions for 2-4 hours to complete the extraction of the raw material extract;

[0041] S103: Cooling and separation: Cool the mixture to below 40°C within 2 minutes using a cooler to terminate the reaction, and then allow the mixture to stand to achieve automatic separation of the raw material extract and the aqueous phase.

[0042] In step S3, the e-cigarette liquid base in this example is a PG (propylene glycol) / VG (glycerol) base liquid. An emulsifier is added and stirred to homogenize, promoting mutual solubility between the base liquid and the extract and improving compatibility with the base liquid. The emulsifier in this example is preferably hydrogenated lecithin, and the antioxidant can be selected from vitamin C, etc.

[0043] The speed of homogenizing stirring can be between 1500-2500 rpm.

[0044] Preferably, natural extracts of certain flavors are more stable at a certain pH. In this example, in step S101, 0.1-0.5% citric acid may be added as a pH regulator.

[0045] Furthermore, in step S3, during the compounding and emulsification process, 0.5-5% of synthetic flavoring is added. The synthetic flavoring is an ester or aldehyde compound that matches the flavor of the raw extract. This compounding of natural extracts and synthetic flavorings addresses the monotonous taste issues of traditional synthetic flavored e-liquids, creating a more layered flavor profile and enhancing the richness and flavor reproduction of the e-liquid. This effectively avoids the characteristic chemical odor and unnatural feeling of synthetic flavors, resulting in a better smoking experience. The present invention also fully associates the natural extracts with the synthetic flavorings through the aging and stabilization step, forming a stable flavor complex.

[0046] The raw material in this example is preferably fruit. During the raw material processing, the fresh fruit is freeze-dried and then crushed to a particle size of 0.2-0.3 mm. The synthetic flavor is at least one of strawberry aldehyde, allyl hexanoate, γ-decalactone, β-caryophyllene, isoamyl acetate, and trans-2-hexenal.

[0047] The present invention also provides an electronic cigarette liquid prepared by the preparation method of the high-reduction natural-flavor electronic cigarette liquid, comprising the following components in parts by weight: 5-15 parts of the embedding complex, 60-90 parts of the electronic cigarette liquid, 0.1-1 part of the emulsifier, and 0.01-0.1 part of the antioxidant.

[0048] The present invention has the following innovative features:

[0049] First, through subcritical water low-temperature extraction, natural substances, especially heat-sensitive flavor substances in fruits, are completely preserved, giving them a rich aroma profile. Second, β-cyclodextrin encapsulation technology is used to protect the aroma-causing substances, significantly enhancing the stability of the flavor substances in the e-liquid. In summary, the present invention, through a four-step process of low-temperature extraction-molecular encapsulation-emulsification-ripening and stabilization, solves the problems of flavor distortion, extract stratification, and high-temperature coking in traditional fruit e-liquids, greatly preserving key flavor substances. The taste, vaping experience, flavor reproduction, and naturalness of the inhalation process are significantly superior to commercially available synthetic flavor e-liquids.

[0050] In order to further understand and appreciate the preparation process of the present invention and the effects achieved, the present invention is described in detail below using fruit as raw material in conjunction with examples.

[0051] 1. Implementation

[0052] Example 1: Preparation of a strawberry flavored electronic cigarette oil

[0053] Preparation of strawberry extract: 200 g of strawberries were quickly frozen and crushed to 60 mesh size, and added to a subcritical water extraction kettle (solid-to-liquid ratio of 1:5); extraction was carried out at 55°C and 2 MPa for 3 hours, and the extract was collected; and purification was performed by molecular distillation (75°C, 0.03 Pa) to obtain the strawberry extract.

[0054] (2) Flavor encapsulation: 10 g of strawberry extract was mixed with 5 g of β-cyclodextrin and ultrasonicated (25 kHz, 20 min); 0.5 g of hydrogenated lecithin was added and stirred at 60°C until completely dissolved.

[0055] (3) Base solution preparation: 40 g PG and 40 g VG were mixed and heated to 45 °C; the embedded extract, 1.5 g allyl hexanoate, and 0.04 g antioxidant were added and stirred in a homogenizer (2000 rpm, 30 min);

[0056] (4) Ripening and stabilization: Ripen in the dark for 48 hours, and filter to obtain a high-reduction strawberry flavored e-liquid.

[0057] Example 2: Preparation of mango flavored electronic cigarette oil

[0058] (1) Preparation of mango extract: 200 g of mango was removed from the core and quickly frozen, then crushed to 60 mesh and added to a subcritical water extraction kettle (material-liquid ratio 1:5); extracted at 60°C and 2 MPa for 3 hours, and the extract was collected; and purified by molecular distillation (80°C, 0.05 Pa) to obtain mango extract.

[0059] (2) Flavor encapsulation: 14 g of mango extract was mixed with 7 g of β-cyclodextrin and ultrasonicated (25 kHz, 20 min); 0.8 g of hydrogenated lecithin was added and stirred at 60°C until completely dissolved.

[0060] (3) Base solution preparation: 30 g PG and 40 g VG were mixed and heated to 45 °C; the embedded extract, 1.2 g γ-decalactone, 0.3 g β-caryophyllene, and 0.08 g antioxidant were added, and the mixture was stirred in a homogenizer (2000 rpm, 30 min);

[0061] (4) Ripening and stability: Ripen in the dark for 48 hours, and filter to obtain a high-reduction mango flavored e-liquid.

[0062] Example 3: Preparation of blueberry flavored electronic cigarette liquid

[0063] Preparation of blueberry extract: 200 g of blueberries were quickly frozen and crushed to 60 mesh size, and added to a subcritical water extraction kettle (solid-to-liquid ratio of 1:5); extraction was carried out at 50°C and 1.5 MPa for 3 hours, and the extract was collected; and purification was carried out by molecular distillation (70°C, 0.02 Pa) to obtain the blueberry extract.

[0064] (2) Flavor encapsulation: 8 g of blueberry extract was mixed with 4 g of β-cyclodextrin and ultrasonicated (20 kHz, 25 min); 0.2 g of citric acid and 0.06 g of trans-2-hexenal were added and stirred at 40°C until completely dissolved.

[0065] (3) Base solution preparation: 35 g PG and 45 g VG were mixed and heated to 40°C; the embedded extract and 0.8 g isoamyl acetate were added and stirred in a homogenizer (2000 rpm, 30 min);

[0066] (4) Ripening and stability: Ripen in the dark for 48 hours, and filter to obtain a high-reduction blueberry flavored e-liquid.

[0067] Comparative Example 1: Single Flavor Formula (Blueberry)

[0068] 35% PG, 45% VG and 20% water were mixed, and then 1.2% isoamyl acetate and 0.1% ethyl maltol (simulating sweetness) were added to the mixed solvent. After homogenization, the mixture was aged in the dark for 48 hours to obtain a blueberry flavored e-liquid with a single essence.

[0069] Comparative Example 2: High-temperature ethanol extraction method (blueberry)

[0070] (1) Preparation of blueberry extract: 200 g of blueberries were quickly frozen and crushed to 60 mesh size, and then refluxed with a 50% ethanol aqueous solution (solid-liquid ratio 1:6); refluxed at 80°C and 1.5 MPa for 2 hours, and the extract was collected; and purified by molecular distillation (70°C, 0.02 Pa) to obtain the blueberry extract.

[0071] (2) Flavor encapsulation: 8 g of blueberry extract was mixed with 4 g of β-cyclodextrin and ultrasonicated (20 kHz, 25 min); 0.2 g of citric acid and 0.06 g of trans-2-hexenal were added and stirred at 40°C until completely dissolved.

[0072] (3) Base liquid preparation: 35 g PG and 45 g VG were mixed and heated to 40°C; the embedded extract and 0.8 g isoamyl acetate were added and stirred in a homogenizer (2000 rpm, 30 minutes); the mixture was aged in the dark for 48 hours and filtered to obtain blueberry flavored e-liquid.

[0073] Comparative Example 3: (Extract not embedded)

[0074] (1) Preparation of blueberry extract: 200 g of blueberries were quickly frozen and crushed to 60 mesh, and added to a subcritical water extraction kettle (solid-liquid ratio 1:5); extracted at 50°C and 1.5 MPa for 3 hours, and the extract was collected; and purified by molecular distillation (70°C, 0.02 Pa) to obtain blueberry extract.

[0075] (2) Base solution preparation: 35 g PG and 45 g VG were mixed and heated to 40°C; 8 g blueberry extract, 0.2 g citric acid, 0.06 g trans-2-hexenal, and 0.8 g isoamyl acetate were added and stirred in a homogenizer (2000 rpm, 30 minutes);

[0076] (3) Ripening and stabilization: Ripen in the dark for 48 hours and filter to obtain blueberry flavored e-liquid.

[0077] 2. Effect Test

[0078] The electronic cigarette liquid prepared above was subjected to the following tests: stability (aroma retention).

[0079] 1. Sensory tasting evaluation

[0080] The e-liquids of Examples 1-3 and Comparative Example 1 were respectively injected into the same electronic cigarette device, and oral evaluation was performed by professional smoke tasters. The results are shown in Table 1. After smoking, Examples 1-3 were superior to Comparative Example 1 (single flavor) and commercially available e-liquids in terms of aroma richness, restoration, and coordination. It can be seen that the synergistic effect of natural fruit extracts and synthetic flavors can enhance the richness of the e-liquid aroma and the restoration of the flavor, effectively avoiding the unique chemical smell of synthetic flavors and the unnatural feeling during smoking, and providing a better smoking experience.

[0081] serial number Aroma richness Degree of restoration Coordination Overall taste Example 1 9.5 8.2 7 24.7 Example 2 8.7 8.5 8.3 25.5 Example 3 9.6 9.1 8.8 27.5 Comparative Example 1 5.4 5.8 4.0 15.2 Commercially available e-liquid 6.2 5.3 5.1 16.6

[0082] 2. E-liquid performance analysis

[0083] The e-liquids of Examples 1-3 and Comparative Examples 2-3 were injected into the same electronic cigarette device, and different numbers of puffs were taken to evaluate the flavor decay. After 200 puffs of the e-liquids, the flavor of Comparative Examples 2-3 showed obvious aroma decay, while the flavor of Examples 1-3 remained consistent with the initial flavor, with no significant flavor decay.

[0084] At the same time, after the e-liquids in Examples 1-3 and Comparative Examples 2-3 were subjected to accelerated oxidation at 44°C and 75% RH (relative humidity) for 7 days, their taste was tasted to measure the stability of their flavor substances. The results showed that the aroma of Examples 1-3 was rich and full, with no attenuation, while Comparative Example 2 had a distinct burnt bitter taste when tasted, and the characteristic aroma of Comparative Example 3 was weakened and significantly attenuated, indicating that both low-temperature extraction and molecular encapsulation technologies can well retain flavor substances and ensure their stable existence. High-temperature extraction (80°C) in Comparative Example 2 would cause the heat-sensitive flavor substances to volatilize and oxidize, resulting in problems such as odor and insufficient aroma. The unencapsulated flavor substances in Comparative Example 3 were too unstable and volatilized and deteriorated over time, affecting the taste.

[0085] In summary, the present invention provides a high-reduction electronic cigarette liquid and preparation method. Through the four-step process of low-temperature extraction-molecular encapsulation-emulsification-stabilization, the flavor components in the liquid are complex and stable, and the addition of flavors and fragrances supplements the aromatic components contained in the extract. When inhaled, the aroma is richer, fuller, the degree of reduction is higher, and the taste is more natural.

[0086] The specific implementation manner described above is a preferred implementation manner of the present invention, and is not intended to limit the specific implementation scope of the present invention. The scope of the present invention includes but is not limited to this specific implementation manner. All equivalent changes made in accordance with the present invention are within the protection scope of the present invention.

Claims

1. A method for preparing a high-reduction natural-flavor electronic cigarette oil, characterized in that: The steps include: S1: Low-temperature extraction: extracting the raw material with natural fragrance with subcritical water under the first set temperature and pressure conditions to obtain a raw material extract containing natural fragrance; S2: Purification and embedding: The raw extract is purified by distillation, then mixed with β-cyclodextrin at a mass ratio of 1:0.5 to 1:2, and sonicated for a set time to form an embedding complex; S3: Compounding and emulsification: mixing the embedded composite with the e-cigarette oil base liquid, adding a set amount of emulsifier and antioxidant, and homogenizing and stirring at a second set temperature for emulsification; S4: Aging and stabilization: A sealed container away from light is aged for a certain period of time to obtain an e-cigarette liquid with a high degree of natural flavor.

2. The method for preparing the high-reduction natural flavor electronic cigarette liquid according to claim 1, characterized in that: The natural flavors include fruit flavors, flower flavors, vegetable flavors, Chinese herbal flavors or natural spice flavors.

3. The method for preparing the high-reduction natural flavor electronic cigarette liquid according to claim 2, characterized in that: The natural flavor is a fruit flavor. Before step S1 is executed, a raw material processing step is also included: fresh fruits are freeze-dried and then crushed to a particle size between 0.2-0.3 mm.

4. The method for preparing the high-reduction natural flavor electronic cigarette liquid according to claim 3, characterized in that: In step S1, the low-temperature extraction method includes the following sub-steps: S101: The raw materials and deionized water are charged into an extraction kettle at a ratio of 1:4-1:10, nitrogen is introduced to replace the air to reduce the oxygen content to <0.5%, and then the extraction kettle is sealed; S102: gradually heating to a temperature between 50-100°C and simultaneously pressurizing to 1.5-2.0 MPa, and then circulating water under constant temperature conditions for 2-4 hours to complete the extraction of the raw material extract; S103: Cooling and separation: Cooling to below 40°C in a cooler to terminate the reaction, and then allowing to stand to achieve automatic separation of the raw material extract and the aqueous phase.

5. The method for preparing the high-reduction natural flavor electronic cigarette liquid according to claim 4, characterized in that: In step S101 , 0.1-0.5% citric acid is added as a pH adjuster.

6. The method for preparing the highly reduced natural flavor electronic cigarette liquid according to claim 4, characterized in that: In step S2, the raw material extract and β-cyclodextrin are placed in an ultrasonic reactor and ultrasonically treated for 10-30 minutes in an intermittent mode of on for 2 seconds and off for 1 second to form an embedding complex.

7. The method for preparing the highly reduced natural flavor electronic cigarette liquid according to claim 1, characterized in that: The temperature of distillation purification is 70-80°C and the vacuum degree is ≤0.05Pa.

8. The method for preparing the highly reduced natural flavor electronic cigarette liquid according to claim 1, characterized in that: In step S3, during the compounding and emulsification process, 0.5-5% of synthetic flavoring is added. The synthetic flavoring is an ester or aldehyde compound that matches the taste of the raw material extract.

9. The method for preparing the highly reduced natural flavor electronic cigarette liquid according to claim 8, characterized in that: The synthetic flavor is at least one of strawberry aldehyde, allyl caproate, γ-decanoic acid lactone, β-caryophyllene, isoamyl acetate, and trans-2-hexenal.

10. A high-reduction fruit-flavored electronic cigarette liquid prepared by the method for preparing a high-reduction natural-flavored electronic cigarette liquid according to any one of claims 1 to 9, characterized in that: The invention comprises the following components in parts by weight: 5-15 parts of an embedding complex, 60-90 parts of electronic cigarette oil, 0.1-1 parts of an emulsifier, and 0.01-0.1 parts of an antioxidant.

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