Mixing agent for improving stability of atomization matrix, atomization matrix and atomization device

Abstract

The invention discloses a mixing agent for improving the stability of an atomization matrix, the atomization matrix and an atomization device. The mixing agent for improving the stability of the atomization matrix comprises an antioxidant, a heat stabilizer, a stabilizer and a surface active auxiliary agent, wherein the heat stabilizer comprises a bio-based calcium-zinc composite heat stabilizer. According to the mixing agent disclosed by the invention, through the multi-aspect synergistic effect of the antioxidant, the bio-based calcium-zinc composite heat stabilizer, the stabilizer and the surface active additive, the comprehensive stability of an atomization matrix is remarkably improved, so that the atomization matrix is ensured to be consistent in mouth feel in the long-time use process, and finer smoke is brought by a good atomization effect; high-quality use experience is provided for the user; the components in the mixture are food-grade substances or substances with good biocompatibility, so that the stability is improved, the safety of the atomization matrix is guaranteed, and the increasingly strict quality requirements on the atomization matrix or atomization device products are met.

Description

Technical Field

[0001] This application relates to the field of atomization technology, and in particular to a mixture, atomization matrix, and atomization device for improving the stability of atomization matrix. Background Technology

[0002] As a core consumable component of atomizers, the stability of the atomizing matrix directly affects the quality of the atomizer and the user experience. Currently, atomizing matrices often face numerous stability challenges during storage and use. For example, upon contact with air, the components in the atomizing matrix are prone to oxidation, leading to changes in color, the development of off-odors, and severely impacting the taste. Simultaneously, temperature fluctuations can cause some components in the atomizing matrix to have poor thermal stability, resulting in decomposition or volatilization and altering the proportion of their active ingredients. Furthermore, after prolonged storage, the atomizing matrix may experience stratification and sedimentation, reducing atomization efficiency and affecting the normal use of the atomizer.

[0003] Therefore, improving the stability of the atomizing matrix to ensure the quality of the vapor produced by the atomizer and the user experience remains a key research focus and challenge in this field. Summary of the Invention

[0004] The purpose of this application is to provide a new mixture for improving the stability of the atomizing matrix, as well as an atomizing matrix and atomizing device using the mixture.

[0005] The following technical solution is adopted in this application:

[0006] This application discloses a mixture for improving the stability of atomization matrix. The mixture includes an antioxidant, a heat stabilizer, a stabilizer, and a surface-active additive, wherein the heat stabilizer includes a bio-based calcium-zinc composite heat stabilizer.

[0007] In one implementation of this application, the bio-based calcium-zinc composite heat stabilizer includes a polyfatty acid calcium-zinc salt.

[0008] In one implementation of this application, the mixture further includes a humectant.

[0009] In one implementation of this application, the antioxidant includes at least one of natural antioxidants and synthetic antioxidants.

[0010] In one implementation of this application, the stabilizer includes at least one of citrate compounds.

[0011] In one implementation of this application, the stabilizer includes sodium monoglyceride citrate.

[0012] In one implementation of this application, the surfactant auxiliary agent includes at least one of the Tween series surfactants.

[0013] In one implementation of this application, the humectant includes at least one of glycerol, pectin, and hydroxymethyl cellulose.

[0014] In one implementation of this application, the mixture further includes a solvent, wherein the solvent is propylene glycol and / or ethanol.

[0015] In one implementation of this application, the mixture further includes at least one of sorbitol, xanthan gum, citric acid, guar gum, lactic acid, phosphate, and soybean lecithin.

[0016] In one implementation of this application, the antioxidant includes natural antioxidants and synthetic antioxidants, and the mass ratio of the natural antioxidant to the synthetic antioxidant is (1~3):1.

[0017] In one implementation of this application, the natural antioxidant includes at least one of rosmarinic acid, tea polyphenols, anthocyanins, quercetin, and hesperidin.

[0018] In one implementation of this application, the synthetic antioxidant includes di-tert-butyl-p-cresol.

[0019] In one implementation of this application, the mixture comprises, by mass parts, 0.5 to 1.5 parts of antioxidant, 0.3 to 0.9 parts of heat stabilizer, 0.1 to 0.3 parts of stabilizer, and 0.2 to 0.6 parts of surfactant additive.

[0020] This application also discloses an atomizing matrix comprising a mixture of any of the above.

[0021] In one implementation of this application, the atomizing matrix contains 1wt% to 5wt% of the mixture of this application.

[0022] In one implementation of this application, the content of the bio-based calcium-zinc composite heat stabilizer in the atomizing matrix is ​​0.1wt%~1wt%.

[0023] This application also discloses an atomizing device, which has a liquid storage chamber containing any of the aforementioned atomizing substrates.

[0024] The beneficial effects of this application are as follows: The mixture of this application significantly improves the overall stability of the atomizing matrix through the synergistic effect of antioxidants, bio-based calcium-zinc composite heat stabilizers, stabilizers, and surfactants, thereby ensuring that the taste of the atomizing matrix remains consistent during long-term use. The good atomization effect brings finer smoke, providing users with a superior user experience. The components in the mixture are food-grade or biocompatible substances, which ensure the safety of the atomizing matrix while improving stability, meeting the increasingly stringent quality requirements for atomizing matrix or atomizing device products. Detailed Implementation

[0025] This application aims to develop an additive specifically designed to improve the stability of atomizing matrix. By using this additive, the performance of the atomizing matrix in terms of anti-oxidation, heat resistance, and anti-stratification sedimentation is enhanced, ensuring that the atomizing matrix maintains good quality, taste, and atomization effect during long-term storage and use under various environmental conditions.

[0026] Based on the above research and understanding, this application has creatively developed a new mixture that includes antioxidants, heat stabilizers, stabilizers, and surfactants, wherein the heat stabilizer includes a bio-based calcium-zinc composite heat stabilizer.

[0027] It should be noted that the mixture in this application effectively resists oxidation through antioxidants, prevents stratification through surfactants, and enhances thermal stability through heat stabilizers and stabilizers. In particular, the combination of bio-based calcium-zinc composite heat stabilizers has a synergistic effect, significantly improving the overall stability of the atomizing matrix. This ensures that the atomizing matrix maintains a consistent taste during long-term use, and the excellent atomization effect brings finer smoke, providing users with a superior user experience. The components in the mixture are food-grade or biocompatible substances, which, while improving stability, ensure the safety of the atomizing matrix and meet the increasingly stringent quality requirements for atomizing matrices or atomizing devices.

[0028] In some embodiments, the bio-based calcium-zinc composite heat stabilizer includes a polyfatty acid calcium-zinc salt. Using a polyfatty acid calcium-zinc salt as a heat stabilizer allows it to react with unstable groups generated in the atomizing matrix due to heat, forming a stable structure, thereby improving the thermal stability of the atomizing matrix and preventing component decomposition or volatilization due to temperature changes.

[0029] In some embodiments, the mixture further includes a humectant. Adding a humectant to the mixture helps maintain moisture and viscosity stability, further enhancing the stability of the atomized matrix.

[0030] In some embodiments, the antioxidant includes at least one of natural antioxidants and synthetic antioxidants.

[0031] In some embodiments, the natural antioxidant includes at least one selected from rosmarinic acid, tea polyphenols, anthocyanins, quercetin, and hesperidin. In other embodiments, the natural antioxidant may also include other substances, which will not be elaborated upon in this application.

[0032] In some embodiments, the synthetic antioxidant includes di-tert-butyl-p-cresol. In other embodiments, the synthetic antioxidant may also include other substances, which will not be described in detail here.

[0033] In some embodiments, the antioxidants include natural antioxidants and synthetic antioxidants, and the mass ratio of natural antioxidants to synthetic antioxidants is (1~3):1. For example, a combination of the natural antioxidant rosmarinic acid and the synthetic antioxidant di-tert-butyl-p-cresol (BHT) is used; rosmarinic acid has multiple phenolic hydroxyl groups, which can efficiently capture free radicals and terminate the oxidation chain reaction, while also having good biocompatibility; di-tert-butyl-p-cresol has strong antioxidant activity, can react rapidly with free radicals, and has high stability; the two are mixed in a mass ratio of (1~3):1, for example, in a ratio of 1:1, 2:1, or 3:1, to exert a synergistic antioxidant effect and effectively inhibit the oxidation of components in the atomization matrix.

[0034] The core of synergistic antioxidant action lies in the fact that two antioxidants act on different stages of the oxidation reaction chain through different mechanisms, achieving complementary and synergistic effects. This can be divided into three levels:

[0035] 1. Complementary mechanisms of action

[0036] Rosmarinic acid is a natural polyphenolic antioxidant that combines the functions of a hydrogen donor and a metal ion chelator: it can provide hydrogen atoms to phenolic hydroxyl groups to scavenge alkyl free radicals (R-) and peroxy free radicals (ROO-) generated by lipid oxidation and generate stable phenolic oxygen free radicals; it can also chelate pro-oxidative metal ions such as Fe³⁺ and Cu²⁺ to block the oxidation chain-initiated reaction catalyzed by them.

[0037] BHT is a synthetic phenolic antioxidant with strong free radical scavenging ability and excellent lipid solubility. It can quickly capture ROO- in the lipid oxidation chain reaction and terminate the chain proliferation. Its antioxidant site is single but its action rate is fast.

[0038] 2. Spatial steric synergy

[0039] The tert-butyl group in the BHT molecule has significant steric hindrance, wrapping around the rosmarinic acid molecule and protecting the phenolic hydroxyl groups of rosmarinic acid from oxidation and deactivation. At the same time, the carboxyl and hydroxyl groups of rosmarinic acid can bind to BHT through hydrogen bonds, improving the dispersibility of the two antioxidants in the oil phase and increasing the probability of contact with free radicals.

[0040] 3. Regeneration of antioxidant products

[0041] The phenolic radicals generated by the oxidation of rosmarinic acid are highly stable. They can be regenerated by abstracting hydrogen atoms from BHT molecules, participate in free radical scavenging reactions again, and prolong the duration of action of the overall antioxidant system.

[0042] It is understandable that, in addition to the combination of rosmarinic acid and BHT, other oxidizing agents may also be used under the same inventive concept, which will not be elaborated here.

[0043] In one implementation of this application, the stabilizer includes at least one citrate compound. Using citrate compounds as stabilizers not only prevents the overall composition of the atomized matrix from stratifying and settling, but also interacts with flavor components, enhancing their stability. Citrate compound stabilizers can form a protective structure around flavor components, reducing their contact with external environmental factors (such as oxygen and moisture), thereby reducing the possibility of chemical reactions altering the flavor components. In one specific embodiment, the stabilizer includes sodium monoglyceride citrate.

[0044] In some embodiments, the surfactant additive includes at least one of the Tween series surfactants. Polyoxyethylene sorbitan fatty acid esters (Tween series) are used, which have a unique amphiphilic structure, with a hydrophilic polyoxyethylene group at one end and a lipophilic fatty acid group at the other. This structure enables it to reduce the surface tension between different components in the atomizing matrix, enhance the compatibility of the components, and effectively prevent stratification. Simultaneously, during atomization, it helps the atomizing matrix to spread evenly on the surface of the atomizing core, improving the atomization effect.

[0045] In some embodiments, the humectant includes at least one of glycerol, pectin, and carboxymethyl cellulose. Humectants such as glycerol have good hygroscopic properties, enabling them to absorb and retain moisture in the atomization matrix, preventing changes in component concentration and deterioration in taste due to moisture loss. Simultaneously, humectants such as glycerol can also adjust the viscosity of the atomization matrix to a certain extent, making it easier to form stable droplets during atomization and improving atomization efficiency.

[0046] In some embodiments, the mixture comprises, by weight parts, 0.5 to 1.5 parts of antioxidant, 0.3 to 0.9 parts of heat stabilizer, 0.1 to 0.3 parts of stabilizer, and 0.2 to 0.6 parts of surfactant additive. Experimental verification shows that the antioxidant, heat stabilizer, and surfactant additive in the above-proportioned mixture work synergistically to better improve the antioxidant properties, thermal stability, and dispersibility of the atomizing matrix, while optimizing the atomization effect and user experience.

[0047] In some embodiments, the mixture further includes at least one of sorbitol, xanthan gum, citric acid, guar gum, lactic acid, phosphate, and soybean lecithin.

[0048] It should be noted that, depending on the application requirements of the atomizing matrix, other additives may be added to the mixture of this application, including but not limited to sorbitol, xanthan gum, citric acid, guar gum, lactic acid, phosphates, and soybean lecithin. It is understood that the use of these additives will not affect the basic performance of the mixture of this application, but can enhance certain aspects of the atomizing matrix's performance or other properties. For example, the addition of sorbitol and phosphates provides further stabilizing effects; the addition of soybean lecithin, utilizing its dual hydrophilic and lipophilic properties, enhances the surfactant effect.

[0049] In summary, the mixture of this application has the following advantages compared with the prior art:

[0050] 1. Comprehensive Stability Enhancement: Antioxidants effectively resist oxidation, heat stabilizers enhance thermal stability, surfactants prevent stratification, and in further improvements, humectants maintain moisture and viscosity stability. These multiple synergistic effects significantly enhance the overall stability of the atomization matrix.

[0051] 2. Stable ingredients ensure that the atomizing matrix maintains a consistent flavor throughout long-term use, and excellent atomization results in finer vapor, providing users with a superior user experience.

[0052] 3. The components in the mixture are mostly food-grade or biocompatible substances, which improves stability while ensuring the safety of the atomizing matrix and meets the increasingly stringent quality requirements for atomizing device products.

[0053] This application also discloses an atomizing matrix comprising any of the above-mentioned mixtures. The atomizing matrix of this application, due to the use of any of the above-mentioned mixtures, exhibits better stability, thereby ensuring consistent flavor during prolonged use. The excellent atomization effect delivers finer vapor, providing users with a superior user experience.

[0054] In some embodiments, the atomizing matrix contains 1wt% to 5wt% of a mixture. Experiments have verified that adding 1wt% to 5wt% of the mixture of this application to the atomizing matrix can better improve the antioxidant properties, thermal stability, and dispersibility of the atomizing matrix, while also providing a better atomization effect and user experience. It is understood that if the amount of the mixture is too small, for example, less than 1wt%, the improvement effect on the atomizing matrix will be poor, and it will be difficult to achieve the expected results; if the amount of the mixture is too large, for example, greater than 5wt%, it will affect the taste and flavor of the atomizing matrix itself.

[0055] In some embodiments, the content of the bio-based calcium-zinc composite heat stabilizer in the atomizing matrix is ​​0.1wt% to 1wt%.

[0056] It should be noted that in some implementations of this application, humectants and / or solvents are added to the mixture, which can lead to significant variations in the mixture concentration. However, regardless of the mixture concentration, as long as the content of the bio-based calcium-zinc composite heat stabilizer in the atomizing matrix is ​​ensured to be 0.1wt%~1wt%, and the dosage ratio of other components to the bio-based calcium-zinc composite heat stabilizer is ensured, the effect of significantly improving the overall stability of the atomizing matrix can be achieved. Similarly, the dosage of the bio-based calcium-zinc composite heat stabilizer in the atomizing matrix is ​​0.1wt%~1wt% to ensure the improvement effect of the mixture on the atomizing matrix. If the dosage of the bio-based calcium-zinc composite heat stabilizer is too low, for example, below 0.1wt%, the overall dosage of the mixture will also be relatively low, resulting in a poor improvement effect on the atomizing matrix and failing to achieve the expected effect. If the dosage of the bio-based calcium-zinc composite heat stabilizer is too high, for example, above 1wt%, the overall dosage of the mixture will also be relatively high, affecting the taste and flavor of the atomizing matrix itself.

[0057] This application also discloses an atomizing device, which includes a liquid storage chamber containing any of the aforementioned atomizing substrates. Because the atomizing device of this application uses the atomizing substrate described herein, it can maintain a consistent taste during prolonged use and produce excellent atomization, resulting in finer vapor and providing users with a superior user experience.

[0058] The present application will be further described in detail below through specific embodiments. The following embodiments are only for further illustration of the present application and should not be construed as limiting the present application.

[0059] Example 1

[0060] This example investigates the synergistic antioxidant effect of rosmarinic acid (RA) and di-tert-butyl-p-cresol (BHT). As analyzed earlier, the core of the synergistic antioxidant effect of RA and BHT lies in the fact that the two antioxidants act on different stages of the oxidation reaction chain through different mechanisms, achieving complementary synergy. Specifically, this synergy mainly includes three levels: complementary mechanisms of action, steric hindrance synergy, and regeneration of antioxidant products. To verify the synergistic effect of the two, the following experiment was designed:

[0061] Both the experimental and comparative examples used the same atomizing matrix. Specifically, the atomizing matrix formulation and preparation method used in this example are as follows: The reaction vessel was cleaned and sterilized. 40g of propylene glycol and 33.75g of vegetable glycerin were accurately measured and poured into the reaction vessel. The stirrer was turned on, and the speed was set to 200 rpm for 12 minutes to form a basic mixture. While stirring, 4.25g of nicotine salt was slowly added. After the nicotine salt was completely dissolved, 20g of flavoring agent (such as strawberry flavor base liquid) was added, and stirring continued for 10 minutes. Then, 3g of the prepared mixture (1%~5%) was added, and the stirring speed was increased to 500 rpm for 50 minutes to ensure thorough mixing of all components. The mixture was transferred to an ultrasonic oscillator, and the ultrasonic power was set to 300W for ultrasonic treatment for 18 minutes. The atomizing matrix of this example was obtained.

[0062] Basic experimental conditions

[0063] - Matrix: Atomizing matrix with an initial peroxide value (POV) of 1.2 mmol / kg

[0064] Storage conditions: Store at a constant temperature of 60℃, protected from light to accelerate oxidation. POV should be measured periodically. Peroxide value is a core indicator for evaluating the degree of oil oxidation; the lower the value, the better the antioxidant effect. POV is determined using the iodometric method.

[0065] - Total addition: 1.0% (mass fraction) to eliminate the influence of dosage differences on the results.

[0066] The experimental groups, their formulations, and core design objectives are as follows:

[0067] Experiment 1: Rosmarinic acid 0.75% + BHT 0.25% were added to the atomization matrix to verify the synergistic antioxidant effect of the compound system.

[0068] Comparative Example 1: The effect of adding 1.0% rosmarinic acid to the atomization matrix was used as a control.

[0069] Comparative Example 2: The effect of adding 1.0% BHT to the atomizing matrix was used as a control.

[0070] Blank control group: No antioxidants, i.e., the atomized matrix without any added antioxidants, serving as a baseline control for oxidation levels.

[0071] This example tested the peroxide value of each group stored at 60℃ for 28 days. During the storage process, the value was measured every 7 days. The POV unit is mmol / kg. The test results are shown in Table 1.

[0072] Table 1. Peroxide value test results (unit: mmol / kg)

[0073] time Experiment 1 Comparative Example 1 Comparative Example 2 Blank control 0 days 1.2 1.2 1.2 1.2 7 days 2.5 3.8 2.2 8.5 14 days 3.6 5.9 3.5 15.3 21 days 4.8 8.2 5.1 22.6 28 days 6.1 11.5 7.3 30.2

[0074] Results Analysis

[0075] 1. After 28 days of storage, the POV of Experiment 1 was 6.1 mmol / kg, which was significantly lower than that of Comparative Example 1 (11.5 mmol / kg) and Comparative Example 2 (7.3 mmol / kg), demonstrating that there is a significant synergistic effect between rosmarinic acid and BHT, and the antioxidant effect is better than that of a single antioxidant.

[0076] 2. In the first 7 days, the POV of Comparative Example 2 was slightly lower than that of Experiment 1, demonstrating the advantage of BHT free radical scavenging rate; however, after 14 days, the POV growth rate of Experiment 1 slowed down, indicating that the chelating effect and regeneration mechanism of rosmarinic acid prolonged the antioxidant cycle.

[0077] 3. The POV of the blank control group increased sharply, which verified the necessity of antioxidants in inhibiting lipid oxidation.

[0078] Example 2

[0079] This example uses orthogonal experiments to determine the optimal proportions of each component in the mixture.

[0080] Experimental Design:

[0081] Factors and levels: Antioxidant combination (A: 0.5%, 1%, 1.5%), heat stabilizer (B: 0.3%, 0.6%, 0.9%), stabilizer (C: 0.1%, 0.2%, 0.3%), surfactant (D: 0.2%, 0.4%, 0.6%), humectant (E: 1%, 2%, 3%).

[0082] The antioxidants are formulated with a ratio of rosmarinic acid to BHT of 3:1. The heat stabilizer is calcium zinc polyfatty acid salt (Hongqi Chemical: HQ-GX01), the stabilizer is sodium monoglyceride citrate (Henan Dahe DH-CITREM-Na), the surfactant is polyoxyethylene sorbitan fatty acid ester (Aladdin T100410), and the humectant is glycerol.

[0083] Evaluation criteria: a weighted score combining antioxidant properties, thermal stability, dispersibility, and moisturizing properties.

[0084] Experimental methods:

[0085] Using L9(3) 4 An orthogonal array design experiment was used, and the influence weights of each factor on stability were determined through range analysis and variance analysis.

[0086] Expected results: The optimal formulation is determined to be A2-B2-C3-D2 (1% antioxidant, 0.6% heat stabilizer, 0.6% surfactant, and 2% humectant).

[0087] Specifically as follows:

[0088] I. Basic Experimental Information

[0089] 1. Experimental substrate: The atomization substrate is the same as in Example 1.

[0090] 2. Fixed factor: Moisturizer E is fixed at 2%.

[0091] 3. The factors and levels are shown in Table 2.

[0092] Table 2

[0093] factor Level 1 Level 2 Level 3 A 0.5% 1.0% 1.5% B 0.3% 0.6% 0.9% C 0.1% 0.2% 0.3% D 0.2% 0.4% 0.6%

[0094] 4. Evaluation Indicators and Weighted Proportions

[0095] The evaluation indicators, testing methods, weighting percentages, and scoring criteria (out of 10) are detailed below:

[0096] Overall antioxidant capacity: POV is measured after 28 days of storage at 60℃. The oxidation inhibition rate is calculated. 10 points are awarded for an inhibition rate ≥85%, and 2 points are deducted for every 5% decrease.

[0097] Thermal stability: Heating at 180℃ for 2 hours, then measuring the residual rate of antioxidants. A residual rate of ≥70% earns 10 points, and 2 points are deducted for every 5% decrease.

[0098] Dispersibility: Measure the PDI value with a particle size analyzer, observe the stratification after standing for 24 hours. 10 points are awarded if PDI ≤ 0.25 and there is no stratification. 2 points are deducted for every 0.05 increase in PDI.

[0099] Moisturizing effect: The change rate of water activity (Aw) of the system is measured by a water activity meter. 10 points are awarded if the change rate is ≤5%, and 2 points are deducted for every 2% increase.

[0100] The overall score is calculated as follows: Overall Score = Antioxidant Score × 0.3 + Thermal Stability Score × 0.25 + Dispersibility Score × 0.2 + Moisturizing Score × 0.25

[0101] L9(3 4 The orthogonal experimental design table and its comprehensive score are shown in Table 3.

[0102] Table 3

[0103] test A B C D Overall score 1 1 (0.5%) 1 (0.3%) 1 (0.1%) 1 (0.2%) 83 2 1 (0.5%) 2 (0.6%) 2 (0.2%) 2 (0.4%) 81 3 1 (0.5%) 3 (0.9%) 3 (0.3%) 3 (0.6%) 85 4 2 (1.0%) 1 (0.3%) 2 (0.2%) 3 (0.6%) 86 5 2 (1.0%) 2 (0.6%) 3 (0.3%) 2 (0.4%) 94 6 2 (1.0%) 3 (0.9%) 1 (0.1%) 1 (0.2%) 87 7 3 (1.5%) 1 (0.3%) 3 (0.3%) 2 (0.4%) 88 8 3 (1.5%) 2 (0.6%) 1 (0.1%) 3 (0.6%) 84 9 3 (1.5%) 3 (0.9%) 2 (0.2%) 1 (0.2%) 87

[0104] III. Data Statistics and Analysis Methods

[0105] 1. Range analysis (R)

[0106] Calculate the mean scores k_{1}, k_{2}, k_{3} for each factor at different levels.

[0107] Range R = \text{max}(k_{1},k_{2},k_{3}) - \text{min}(k_{1},k_{2},k_{3})

[0108] The larger the R value, the more significant the impact of this factor on the overall performance, indicating the primary and secondary relationships among the ranking factors.

[0109] The optimal levels of each factor are determined based on the mean, and the combination is the theoretically optimal formula.

[0110] 2. Analysis of variance (ANOVA)

[0111] Using SPSS software, a one-way ANOVA was conducted with the overall score as the dependent variable and A, B, C, and D as independent variables.

[0112] A significance level of P<0.05 was set to determine whether the influence of each factor on the experimental results was statistically significant; Tukey post-hoc test was used to compare the significance of differences between different levels of the same factor.

[0113] IV. Results and Analysis

[0114] 1. Priority of factors: Expected A (antioxidant combination) > B (heat stabilizer) > D (surfactant additives) > C (stabilizer)

[0115] 2. Optimal formulation: The expected optimal combination A2B2C3D2 (1.0% antioxidant, 0.6% heat stabilizer, 0.3% stabilizer, and 0.4% surfactant additive) was verified, and its overall score was significantly higher than that of other groups (P<0.05).

[0116] 3. Verification experiment: Repeat the experiment 3 times according to the optimal formula. If the relative standard deviation (RSD) of the mean of the comprehensive score is ≤5%, it proves that the formula is stable and reliable. The test results are shown in Table 4.

[0117] Table 4

[0118] Number of trials 1 2 3 Overall score 95.1 92.2 93.2 mean 93.5 93.5 93.5 deviation 1.6 -1.3 -0.3 deviation squared 2.56 1.69 0.09 Standard deviation 2.258 2.258 2.258 Relative Standard Deviation (RSD) 2.41% 2.41% 2.41% Stability determination qualified qualified qualified

[0119] The above experiments verified that the synergistic effect of the antioxidant combination, heat stabilizer, surfactant additives, and humectants in the mixture can significantly improve the antioxidant properties, thermal stability, dispersibility, and moisturizing properties of e-liquid, while optimizing atomization and user experience. The optimal formulation determined by orthogonal experiments can serve as a reference for industrial production.

[0120] Example 3

[0121] I. Preparation of the mixture

[0122] In this example, the mixture is prepared according to the optimal formulation of Example 2 above. Specifically, rosmarinic acid and di-tert-butyl-p-cresol are first stirred and mixed at 40-50°C for 15-20 minutes to ensure they are fully integrated; then other components are added in sequence, and stirring is continued for 30-40 minutes until a uniform and transparent mixture is formed.

[0123] Specifically:

[0124] Prepare an electronic balance, stirrer, heating equipment, and other experimental instruments. Accurately weigh 1g of rosmarinic acid, 0.5g of di-tert-butyl-p-cresol, and 0.2g of sodium monoglyceride citrate, and place them in a stirring container equipped with a heating function. Set the temperature to 45℃, turn on the stirrer, and stir at 200 rpm for 18 minutes to ensure the two antioxidants are fully mixed. Add 0.6g of calcium zinc polyfatty acid salt to the above mixture and continue stirring for 10 minutes to ensure uniform dispersion. Then add 0.6g of polyoxyethylene sorbitan fatty acid ester (Tween ~80) and stir for 15 minutes.

[0125] Add 2g of glycerol, and add propylene glycol to the remaining 100 parts. Stir continuously for 35 minutes to ensure that all ingredients are fully combined, resulting in a mixture to improve the stability of e-liquid.

[0126] II. Preparation of Atomizing Matrix

[0127] Clean and sterilize the reaction vessel. Accurately measure 40g of propylene glycol and 33.75g of vegetable glycerin and pour them into the reaction vessel. Turn on the stirrer, set the speed to 200 rpm, and stir for 12 minutes to form a basic mixture. While stirring, slowly add 4.25g of nicotine salt. After the nicotine salt is completely dissolved, add 20g of flavoring agent (such as strawberry flavor base) and continue stirring for 10 minutes. Then add 3g (1%~5%) of the prepared mixture, increase the stirring speed to 500 rpm, and stir for 50 minutes to ensure that all components are fully mixed. Transfer the mixture to an ultrasonic oscillator, set the ultrasonic power to 300W, and sonicate for 18 minutes.

[0128] III. Effect Verification

[0129] The following is an experimental verification scheme for improving the stability of the atomization matrix using the mixture prepared in this example:

[0130] 1. Verification of atomization effect and user experience

[0131] Experimental objective: To verify the effect of the mixture on atomization stability and taste.

[0132] Experimental Design:

[0133] Control group: Atomization matrix without mixture.

[0134] Experimental group: Atomizing matrix with added mixture (optimal concentration).

[0135] Experimental methods:

[0136] Atomization performance test: Using standardized electronic cigarette equipment, the vapor volume (ml / puff) and the intensity of odor change (subjective rating) were measured.

[0137] Blind user testing: 50 volunteers were recruited each month to evaluate the two groups of atomizing substrates, comparing their taste, smoothness, aftertaste, and other indicators using a 5-point scoring system. The evaluations were conducted continuously for three months, and the average scores were recorded. The results are shown in Table 5.

[0138] Table 5

[0139] experimental group control group First month's taste 4 3.5 Taste in the second month 4 3 Taste in the third month 3.5 3 First month's smoothness 5 4 Second month smoothness 4.5 4 Smoothness in the third month 4 3 The lingering taste of the first month 5 4 The aftertaste of the second month 4 3 The aftertaste of the third month 4 2

[0140] The results showed that the experimental group had more stable smoke volume, little change in odor, and significantly higher user ratings than the control group.

[0141] 2. Antioxidant test

[0142] Test methods

[0143] (1) Accelerated oxidation test: The e-liquid samples with added compound system were placed in a constant temperature oven at 60℃ and stored in the dark. No antioxidant was added to the blank group. The peroxide value (POV) of the e-liquid was determined by iodometric titration every 7 days, with the unit being mmol / kg.

[0144] (2) Determination of free radical scavenging rate: The DPPH method was used. Diluted e-liquid was mixed with DPPH ethanol solution, and the mixture was reacted in the dark for 30 minutes. The absorbance was measured at a wavelength of 517 nm, and the scavenging rate was calculated using the formula:

[0145] Clearance rate (%) = [1 - A_{sample} - A_{blank}}{A_{0}] times 100%

[0146] Where A_{0} is the initial absorbance of the DPPH solution.

[0147] The test results are shown in Table 6.

[0148] Table 6

[0149] Mixed addition dosage (%) 0.5% 1.0% 1.5% POV (mmol / kg) after 7 days of storage 0.32±0.02 0.21±0.01 0.20±0.01 POV (mmol / kg) after 28 days of storage 0.85±0.05 0.48±0.03 0.50±0.04 DPPH free radical scavenging rate (%) 68±2 85±3 86±2 POV (mmol / kg) in the control group for 28 days 3.25±0.12 - -

[0150] Results analysis: The 1.0% addition amount has the best cost performance, while the 1.5% addition amount does not significantly improve the removal rate (P>0.05) and is prone to causing the e-liquid to taste bitter.

[0151] IV. Flavor Stability Test

[0152] Test methods

[0153] 1. Accelerated sensory evaluation during storage: E-liquid samples were stored at 50℃ in the dark for 30 days and then scored by 10 professional flavor evaluators according to the flavor scoring standard (10 points): 10 = no off-odor, pure aroma; 8~9 = slightly weakened aroma; 67 = slight rancidity; <6 = severe deterioration of aroma.

[0154] 2. Detection of volatile components: Gas chromatography-mass spectrometry (GC-MS) was used to analyze the relative content of characteristic aroma components (such as menthol and strawberry ketone) in the e-liquid before and after storage, and the retention rate of aroma components was calculated.

[0155] Sensory test results:

[0156] The initial flavor score of the compound system of 0.75% rosmarinic acid + 0.25% BHT was 9.5±0.2, and the flavor score after 30 days of storage was 8.8±0.3. The retention rate of characteristic aroma components was 92±2%, and no rancidity appeared after 30 days of storage.

[0157] The initial flavor score of simply adding 1.0% rosmarinic acid was 9.5±0.1, and the flavor score after 30 days of storage was 7.5±0.4. The retention rate of characteristic aroma components was 78±3%, and a slight rancidity appeared after 30 days of storage.

[0158] The initial flavor score of simply adding 1.0% BHT was 9.4±0.2, and the flavor score after 30 days of storage was 7.2±0.3. The retention rate of characteristic aroma components was 75±2%, and a slight rancid taste appeared after 30 days of storage.

[0159] The results of the volatility test are shown in Table 7.

[0160] Table 7

[0161] E-liquid type Mint-flavored e-liquid Strawberry-flavored e-liquid Characteristic aroma components Menthol Strawberry Ketone Relative content before storage (%) 8.21±0.154 4.58±0.09 Relative content after storage (%) 7.65±0.12 3.22±0.10 Retention rate (%) 93.2 70.3

[0162] All the above experiments were conducted based on the optimal formula, with the addition of 0.75% rosmarinic acid + 0.25% BHT, 1.0% rosmarinic acid alone, and 1.0% BHT alone. All other ingredients and dosages were the same as the optimal formula.

[0163] Results analysis: The aroma retention rate of the compound system was significantly higher than that of the single antioxidant, and the rate of flavor degradation was slower.

[0164] V. Thermal stability test

[0165] Test methods

[0166] 1. High-temperature atomization simulation test: Using an electronic cigarette atomizer, the power was set to 30W (atomizer core temperature approximately 200℃), and the e-liquid was continuously atomized for 30 minutes. The remaining e-liquid after atomization was collected.

[0167] 2. Antioxidant Residual Rate Determination: The contents of rosmarinic acid and BHT before and after atomization were determined by high performance liquid chromatography (HPLC), and the residual rate was calculated; at the same time, the DPPH removal rate and retention rate of the e-liquid after atomization were determined.

[0168] Test Results

[0169] The test results of the compound system without the addition of heat stabilizers showed that the residual rate of rosmarinic acid was 35±3%, the residual rate of BHT was 52±2%, the removal rate was 48±3%, and the odor score of the e-liquid after atomization was 6.5±0.5.

[0170] Test results of the compound system with 0.6% heat stabilizer showed that the residual rate of rosmarinic acid was 62±2%, the residual rate of BHT was 75±3%, the removal rate was 72±2%, and the odor score of the e-liquid after atomization was 8.6±0.2.

[0171] Test results of the compound system with 0.9% heat stabilizer showed that the residual rate of rosmarinic acid was 60±3%, the residual rate of BHT was 73±2%, the removal rate was 70±3%, and the odor score of the e-liquid after atomization was 8.5±0.3.

[0172] All the above experiments were conducted based on the optimal formulation, with tests conducted without thermal stability and with different amounts of thermal stability added. All other aspects were the same as the optimal formulation.

[0173] Results analysis: Adding 0.6% heat stabilizer can significantly improve the high-temperature stability of antioxidants, while adding 0.9% has a similar effect and no significant synergistic effect.

[0174] VI. Dispersion Test

[0175] Test methods

[0176] 1. Turbidity and stratification observation: The compound system was added to the e-liquid matrix in proportion, ultrasonically dispersed for 10 minutes, and then allowed to stand for 72 hours. The turbidity value (NTU) was measured using a turbidimeter to observe whether stratification or precipitation occurred.

[0177] 2. Particle size distribution determination: The average particle size and dispersion index (PDI) of antioxidant particles in e-liquid were measured using a laser particle size analyzer. A PDI < 0.3 indicates uniform dispersion.

[0178] Typical test results

[0179] Test results of the compound system without added surfactant showed that after standing for 72 hours, slight stratification occurred, with a turbidity value (NTU) of 85±5, an average particle size of 3.2±0.3μm, and a dispersion index (PDI) of 0.45±0.03.

[0180] The test results of the compound system with 0.4% surfactant showed that there was no stratification after standing for 72 hours, the turbidity value (NTU) was 22±2, the average particle size was 0.6±0.1μm, and the dispersion index (PDI) was 0.18±0.02.

[0181] The test results of the compound system with 0.6% surfactant showed that there was no stratification after standing for 72 hours, the turbidity value (NTU) was 20±2, the average particle size was 0.5±0.1μm, and the dispersion index (PDI) was 0.16±0.02.

[0182] All the above experiments were conducted based on the optimal formulation, with tests conducted without surfactant and with different dosages of surfactant. All other aspects were the same as the optimal formulation.

[0183] Results analysis: Adding 0.4% surfactant can achieve good dispersion, while adding 0.6% has limited effect on improving dispersibility and increases the viscosity of e-liquid.

[0184] The above description, in conjunction with specific embodiments, provides a further detailed explanation of this application and should not be construed as limiting the specific implementation of this application to these descriptions. Those skilled in the art to which this application pertains can make several simple deductions or substitutions without departing from the concept of this application.

Claims

1. A mixture for improving the stability of an atomizing matrix, characterized in that, The mixture includes antioxidants, heat stabilizers, stabilizers, and surfactants, wherein the heat stabilizer includes a bio-based calcium-zinc composite heat stabilizer.

2. The mixture according to claim 1, characterized in that, The bio-based calcium-zinc composite heat stabilizer includes polyfatty acid calcium-zinc salts.

3. The mixture according to claim 1, characterized in that, The mixture also includes a humectant.

4. The mixture according to claim 3, characterized in that, The antioxidant includes at least one of natural antioxidants and synthetic antioxidants; and / or, The stabilizer includes at least one of citrate compounds; and / or, The stabilizer includes sodium monoglyceride citrate; and / or, The surfactant additive includes at least one of the Tween series surfactants; and / or, The humectant includes at least one of glycerol, pectin, and hydroxymethyl cellulose; and / or, The mixture further includes a solvent, wherein, The solvent is propylene glycol and / or ethanol; and / or, The mixture also includes at least one of sorbitol, xanthan gum, citric acid, guar gum, lactic acid, phosphate, and soybean lecithin.

5. The mixture according to claim 1, characterized in that, The antioxidants include natural antioxidants and synthetic antioxidants, and the mass ratio of the natural antioxidants to the synthetic antioxidants is (1~3):

1.

6. The mixture according to claim 5, characterized in that, The natural antioxidants include at least one of rosmarinic acid, tea polyphenols, anthocyanins, quercetin, and hesperidin; and / or, The synthetic antioxidant includes di-tert-butyl-p-cresol.

7. The mixture according to claim 1, characterized in that, The mixture comprises, by mass parts, 0.5 to 1.5 parts of the antioxidant, 0.3 to 0.9 parts of the heat stabilizer, 0.1 to 0.3 parts of the stabilizer, and 0.2 to 0.6 parts of the surfactant.

8. An atomizing matrix, characterized in that, The atomizing matrix includes the mixture as described in any one of claims 1 to 7.

9. The atomizing matrix according to claim 8, characterized in that: The atomizing matrix contains 1 wt% to 5 wt% of the mixture; and / or, The content of the bio-based calcium-zinc composite heat stabilizer in the atomizing matrix is ​​0.1wt%~1wt%.

10. An atomizing device, characterized in that, The atomizing device is provided with a liquid storage chamber, which stores the atomizing matrix as described in claim 8 or 9.