A bionic simulation collection device for dynamic migration amount of taste substances in taste tipping paper

Abstract

The utility model belongs to the field of taste feeling substance analysis technology of tipping paper, specifically relates to a kind of taste feeling substance dynamic migration amount of taste feeling tipping paper is collected by bionic simulation device.Bionic simulation collection device includes: simulation lip, simulation oral cavity, smoke collector, smoking machine are sequentially communicated from upstream to downstream.Analysis method includes the following steps: S1, artificial lip, simulation oral cavity are connected with smoking machine, and are infiltrated with artificial saliva;S2, the taste feeling tipping paper of cigarette is fixed on artificial lip, artificial lip surface is close to filter tip surface, in the interval process of suction, the insertion and pull-out of cigarette are carried out;S3, after smoking, the cleaning fluid of artificial lip and simulation oral cavity is collected, and the detection of taste feeling substance migration amount is carried out.The method is more close to actual cigarette smoking process, and can provide strong technical support for basic research such as cigarette product research and development, smoke physiological feeling, smoking and health.

Description

Technical Field

[0001] This utility model belongs to the field of flavor substance analysis technology for cigarette tipping paper, specifically relating to a biomimetic simulation collection device for the dynamic migration of flavor substances in flavor tipping paper. Background Technology

[0002] Cigarette product development has always prioritized consumer experience. Due to consumers' diverse and personalized demands for smoke, cigarette products are increasingly focusing on the online sensory experience of the smoke. Cigarette tipping paper, also known as cork paper, is a crucial packaging material for the smoking portion of cigarettes. It primarily connects the cigarette filter to the main body of the cigarette and is the only part of the cigarette that comes into contact with the mouth (mainly the lips). Adding different flavoring substances to cigarette tipping paper not only effectively improves the direct taste experience during smoking but also enhances the quality of the cigarette to a certain extent, highlighting its flavor characteristics and brand influence. Therefore, utilizing tipping paper with different flavors to increase smoke flavor, achieve greater smoke richness, and realize diversification has become a hot topic and focus of cigarette companies' research and development.

[0003] During cigarette smoking, consumers repeatedly insert and remove cigarette filters as they inhale and exhale smoke, causing frequent friction and contact between the tipper and the consumer's mouth (primarily the lips). During this process, flavor compounds on the tipper dynamically migrate due to friction and the contact with saliva, resulting in different taste experiences for the smoker. However, because this process involves continuous smoking and affects human senses and organs, it is complex and variable. Currently, there are few reports and literature on the dynamic migration of flavor compounds in tippers, leaving a gap in the evaluation of flavor compounds and product stability assessment. Therefore, it is particularly important to provide a device and method that can both simulate actual smoking and effectively evaluate the dynamic migration of flavor compounds.

[0004] This application is submitted in order to address the above issues. Utility Model Content

[0005] The first aspect of this application provides a biomimetic simulation collection device for the dynamic migration of flavor substances in flavor-sensory tipping paper. The biomimetic simulation collection device includes: a simulated lip 1, a simulated oral cavity 3, a smoke collector 4, and a smoking machine 11 connected sequentially from upstream to downstream.

[0006] The simulated oral cavity 3 is also connected to the air extraction device 8 through the third valve 10-3, so that the air extraction device 8 can extract the gas in the simulated oral cavity 3.

[0007] The simulated lips 1 have a smoke channel, which is connected to the simulated oral cavity 3 via a connecting hose 12;

[0008] A first valve 10-1 is installed on the flue gas inlet pipe;

[0009] The simulated oral cavity 3 has a cavity for smoke diffusion, and the cavity is connected to the smoke collector 4;

[0010] The downstream end of the flue gas collector 4 is connected to the smoke extraction machine 11 through the second valve 10-2;

[0011] The flue gas collector 4 is equipped with a flue gas collection and adsorption material sheet 5 inside.

[0012] Preferably, the air extraction device 8 is a vacuum pump.

[0013] Preferably, the simulated lips 1 are porous hollow cylindrical structures impregnated with artificial saliva. For example, a porous hollow cylindrical structure.

[0014] The simulated lips 1 are made of silicone sponge.

[0015] Preferably, the inner wall of the simulated oral cavity 3 is provided with a simulated oral mucosa, and the simulated oral mucosa is soaked with artificial saliva.

[0016] The simulated oral mucosa is a layer of hydrophilic adsorption material.

[0017] Preferably, the cigarette holder 2 is an elastic silicone holder used to hold cigarettes of different sizes.

[0018] Preferably, the simulated oral cavity 3 is a glass chamber.

[0019] Preferably, the simulated lips 1 have a cigarette holder 2 inside.

[0020] The second aspect of this application provides a method for analyzing the dynamic migration of flavor substances in flavor-sensory packaging paper.

[0021] The process includes the following steps: S1, connecting the simulated lips 1 and simulated mouth 3 to the smoking machine 11, and soaking the simulated lips 1 and simulated mouth 3 with artificial saliva; S2, fixing the flavor-sensing paper 11 of the cigarette 6 to the simulated lips 1 through the cigarette holder 2, with the surface of the simulated lips 1 close to the filter surface of the cigarette 6 and a suitable mouth-holding depth, and inserting and removing the cigarette during the smoking interval; S3, after smoking, collecting the cleaning fluid of the simulated lips 1 and the cleaning fluid of the simulated mouth 3, and using chromatographic methods to detect the migration amount of flavor substances.

[0022] Specifically, the analysis method includes:

[0023] Step a. Place the cigarette 6 with the flavored tipping paper 7 into the simulated lips 1 through the cigarette holder 2, while simultaneously allowing the flavored tipping paper 7 to come into contact with the simulated lips 1;

[0024] Step b. Evenly moisten the simulated lips 1 with artificial saliva, and moisten the inner wall of the simulated oral cavity 3 with artificial saliva;

[0025] Step c. Place the smoke collection and adsorption material 5 into the smoke collector 4, and connect the simulated lips 1, simulated mouth 3, smoke collector 4, and smoking machine 11 through the connecting hose 12 and the first valve 10-1 and the second valve 10-2.

[0026] The vacuum pump 8 is connected to the simulated oral cavity 3 via the third valve 10-3;

[0027] Step d. After all components are connected, open the first valve 10-1 and the second valve 10-2, close the third valve 10-3, and check the airtightness.

[0028] Place the cigarette 6 into the simulated lips 1 through the cigarette holder 2, start the smoking machine 11, light the cigarette 6, and begin smoking;

[0029] Step e. After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, stays briefly, and is then adsorbed by the smoke adsorption material 5 as it passes through the smoke collector 4.

[0030] Subsequently, the smoking machine enters an interval waiting time, removes the cigarette 6 from the simulated lips 1, closes the first valve 10-1 and the second valve 10-2, opens the third valve 10-3, and opens the suction device 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke.

[0031] Step f. Five seconds before the smoking machine starts the second puff, first open the first valve 10-1 to quickly restore the negative pressure in the simulated oral cavity 3, close the third valve 10-3, open the second valve 10-2, and promptly insert the cigarette 6, keeping the depth of the cigarette 6 in the mouth the same as before, and let the flavor-sensing paper 7 contact the simulated lips 1.

[0032] Step g. Repeat steps e and f multiple times until the smoking is finished;

[0033] Step h. After smoking, remove the simulated lips 1 and rinse with artificial saliva. Collect the rinsing liquid for analysis of the taste substances.

[0034] Artificial saliva was collected from the simulated oral cavity 3, and the inner wall of the simulated oral cavity 3 was rinsed multiple times with the artificial saliva. The rinsing solution and the original collected artificial saliva from the simulated oral cavity 3 were combined to evaluate and analyze the amount of taste substances migrated.

[0035] Preferably, a layer of hydrophilic absorbent material is attached to the inner wall of the simulated oral cavity 3 to act as a simulated oral mucosa for absorbing artificial saliva.

[0036] Preferably, when it is necessary to analyze the dynamic migration of flavor substances in flavor-sensory tipping paper under long-term oral cigarette filter use, the step ef in a certain repeated step is modified as follows:

[0037] The cigarette filter is held in the mouth and the flavor-sensing paper 7 is kept in contact with the simulated lips 1. The first valve 10-1 is closed, and the smoking machine 11 continues to suck, but does not suck cigarette smoke. In this way, one or several puffs are taken through the sucking program set by the smoking machine 11.

[0038] This application studies the analysis of the dynamic migration of flavor substances in flavor-sensory tipping paper and the related simulation device. It can improve the conventional static extraction method into a dynamic migration process. The development and application of this application can provide strong technical support and a foundation for basic research on cigarette product production, product development, cigarette smoking taste response, smoking and health.

[0039] Specifically, the method for analyzing the dynamic migration of flavor substances in this application can simulate the dynamic smoking process of different smokers based on different smoking habits, mouth depth, and other parameters, and simulate different dynamic migration of flavor substances through artificial lip contact, which can be used for research on the correlation between smoke components and smoking sensory experience.

[0040] In summary, this method simulates the dynamic contact and migration of flavor-sensory tipping paper using a simulated smoking device. This method is closer to the actual cigarette smoking process and can provide strong technical support and a foundation for basic research on cigarette product development, the physiological perception of smoke, and the relationship between smoking and health.

[0041] The basic research concept of this application is as follows:

[0042] When a cigarette consumer smokes, the flavor-sensing tipper comes into direct contact with the lips. Due to the thin layer of saliva on the lips, and the friction between the tipper and the lips during the processes of holding, inhaling, removing, and exhaling the cigarette, flavor-sensing substances linger on the lips. Alternatively, through actions such as licking or closing the lips, these substances migrate into the oral cavity, triggering a taste response. Furthermore, the swallowing of saliva during smoking also causes the dynamic migration of flavor-sensing substances, thus influencing the taste experience during cigarette consumption. Based on this process, this application designs a biomimetic simulation device for studying the dynamic migration of flavor substances in flavor-sensory packaging paper: when smoking begins, the cigarette is inserted into the artificial lips through a clamp and comes into contact with its surface. The smoke enters the artificial oral cavity through a conduit for diffusion and is inhaled into a smoke collector for retention. After the first puff, the cigarette is removed, and the smoke in the artificial oral cavity is discharged by adjusting the valve and using a vacuum pump. Then, a cigarette is inserted again, and subsequent cigarettes are inhaled using a smoking machine.

[0043] Compared with the prior art, this application has the following advantages:

[0044] 1. This application, in simulating cigarette smoking, takes into account the dynamic process between the cigarette filter tip and the smoker's mouth (mainly lips), and also considers the key smoking processes of cigarette smoke entering the oral cavity and being expelled. During smoking, the flavor substances on the tip migrate, remain, and even transfer due to the insertion and removal of the filter. This process is particularly important for studying the influence of the flavor substances on cigarette smoking, and is also the foundation and core of research on smoke composition and sensory perception.

[0045] Current research largely focuses on detecting the total amount of flavor compounds in tipped cigarettes, lacking corresponding devices and methods for studying real-time sensory perception. Given the scarcity of reports on the migration behavior of flavor compounds in tipped cigarettes during smoking, this application can realistically simulate the smoking process of tipped cigarettes, focusing on the possible migration behavior and forms of flavor compounds. More importantly, it incorporates an artificial oral cavity connection, allowing for real-time monitoring of the dynamic migration results of flavor compounds, demonstrating strong practicality and operability.

[0046] 2. In summary, this application considers the actual smoking process, specifically the contact between the filter tip and the lips during cigarette inhalation, which causes the dynamic migration of taste substances. Therefore, the analytical method of this application can effectively reflect the actual migration of taste substances.

[0047] 3. Furthermore, this application fully considers that flavor-sensing substances come into contact with the lips, and that some of these substances enter the oral cavity due to licking or swallowing saliva. Therefore, this application can effectively simulate the effect of flavor-sensing tipping paper on the aroma and taste of cigarettes during the smoking process.

[0048] 4. The dynamic migration of flavor substances obtained in this application has a higher correlation with the sensory quality of cigarette smoking. The analytical data obtained by this method is closer to the actual smoking situation and can better reflect the flavor changes of cigarette products, providing strong technical support for basic research such as cigarette product development, smoke physiological perception, and smoking and health. Attached Figure Description

[0049] Figure 1 This is a schematic diagram of the device for analyzing the dynamic migration of flavor substances in the flavor-sensory packaging paper used in the embodiments of this application.

[0050] Figure 2 This is a chromatogram showing the dynamic migration of sucralose, a sweet taste substance, in a certain imported sweet-tasting tipping paper under standard suction conditions, as described in Example 1.

[0051] Figure 3 This is a chromatogram showing the dynamic migration of aspartame sweetness in a certain imported sweet-tasting tipping paper under deep suction conditions, as described in Example 2.

[0052] Figure 4 Chromatograms for the migration of complex flavor substances in Example 3 ((a) is a chromatogram of migration in simulated lips, and (b) is a chromatogram of migration in an artificial oral cavity).

[0053] Figure 5 The chromatograms for analyzing the dynamic migration of flavor substances in a certain imported sweet-smelling tipping paper during the long-term smoking mode of a cigarette filter stick in Example 4 are shown in ((a) is the chromatogram for migration of artificial lips, and (b) is the chromatogram for migration of artificial oral cavity).

[0054] Figure 6 This is a chromatogram showing the dynamic migration of acidic flavor substances in a certain acidic tipping paper under standard suction conditions in Example 5.

[0055] List of reference numerals in the attached diagram:

[0056] 1. Simulated lips; 2. Cigarette holder; 3. Simulated mouth; 4. Smoke collector; 5. Smoke collection and adsorption material sheet; 6. Cigarette; 7. Flavor-sensing tipping paper; 8. Suction device; 9. Smoke outlet; 10. Valve; 11. Smoking machine or similar smoking device; 12. Connecting hose. Detailed Implementation

[0057] To make the objectives, technical solutions, and advantages of this utility model clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the utility model and are not intended to limit the scope of the utility model. Unless otherwise specified, the raw materials and equipment used in the embodiments are commercially available or commonly used in the art, and the methods in the embodiments, unless otherwise specified, are conventional methods in the art.

[0058] Those skilled in the art will understand that, unless specifically stated otherwise, the singular forms “a,” “an,” “the,” and “the” used herein may also include the plural forms. In the description of this application, unless otherwise stated, “a plurality” means two or more. It should be further understood that the term “comprising” as used in the specification of this application means the presence of the stated feature, integer, step, operation, element, and / or component, but does not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof. It should be understood that when we say an element is “connected” to another element, it can be directly connected to the other element, or there may be an intermediate element. Furthermore, the term “connected” as used herein can include wireless connections.

[0059] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0060] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" means two or more, unless otherwise explicitly specified.

[0061] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0062] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature being directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature being directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0063] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. The illustrative expressions of the above terms in this specification should not be construed as necessarily referring to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. In addition, those skilled in the art can combine and integrate the different embodiments or examples described in this specification.

[0064] It will be understood by those skilled in the art that, unless otherwise defined, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should also be understood that terms such as those defined in general dictionaries should be understood to have the meaning consistent with their meaning in the context of the prior art, and should not be interpreted in an idealized or overly formal sense unless defined as herein.

[0065] The purpose of this application is to address the lack and inadequacy of current methods for analyzing the dynamic migration of flavor substances in flavor-sensory tipping paper, and to provide a method for analyzing the dynamic migration of flavor components in flavor-sensory tipping paper, as well as a related biomimetic simulation collection device.

[0066] This method can biomimetically simulate the processes of friction, contact, smoke inhalation, and smoke diffusion of flavor-sensory tipping paper during cigarette smoking, and simultaneously simulate the insertion and removal of each cigarette filter, thus maximally replicating the dynamic process of flavor-sensory tipping paper during smoking.

[0067] like Figure 1 The biomimetic simulation collection device for the dynamic migration of flavor substances in the flavor-sensory tipping paper of this application includes: simulated lips 1, cigarette holder 2, simulated oral cavity 3, smoke collector 4, smoke collection and adsorption material sheet 5, cigarette 6, flavor-sensory tipping paper 7, vacuum pump 8, smoke outlet 9, first valve 10-1, second valve 10-2, third valve 10-3, smoking machine 11 or similar smoking device, and connecting hose 12.

[0068] Simulated lips 1, simulated mouth 3, smoke collector 4, and smoking machine 11 are connected sequentially from upstream to downstream via connecting hose 12. In this embodiment, connecting hose 12 is a silicone hose.

[0069] The simulated oral cavity 3 is also connected to the suction device 8 via a third valve 10-3 and a connecting hose 12, so that the suction device 8 can draw gas from the simulated oral cavity 3. Downstream of the suction device 8 is a smoke exhaust port 9.

[0070] The simulated lips 1 contain a cigarette holder 2 for holding the cigarette 1. The simulated lips 1 also have a smoke channel communicating with the cigarette holder 2, which is connected to the simulated oral cavity 3 via a connecting hose 12. The cigarette holder 2 is a rod-shaped structure that does not interfere with the contact between the cigarette 6 and the simulated lips 1.

[0071] A first valve 10-1 is installed on the flue gas inlet pipe;

[0072] The simulated oral cavity 3 has a cavity for smoke diffusion, and the simulated oral cavity 3 is connected to the smoke collector 4;

[0073] The downstream end of the flue gas collector 4 is connected to the smoke extraction machine 11 through the second valve 10-2;

[0074] The flue gas collector 4 is equipped with a flue gas collecting and adsorption material sheet 5. The flue gas collecting and adsorption material sheet 5 is arranged parallel to the cross-section of the flue gas collector 4. The flue gas collecting and adsorption material sheet 5 is at a 90-degree angle to the direction of flue gas flow so that the flue gas can completely pass through the flue gas collecting and adsorption material sheet 5.

[0075] In this embodiment, the simulated lips 1 are porous hollow columnar structures impregnated with artificial saliva. The simulated lips 1 are made of silicone sponge and can be impregnated with a thin layer of artificial saliva, with an adjustable mouth depth of 3-10 cm.

[0076] In this embodiment, the cigarette holder 2 is made of elastic silicone, with a clamping diameter of 5-8 mm, which can be customized according to the size of the cigarette.

[0077] In this embodiment, the simulated oral cavity 3 is a closed cavity with a flue gas inlet and outlet, and the effective contact area is approximately 120-150 cm². 2 The simulated oral cavity 3 is made of glass.

[0078] In this embodiment, the simulated oral mucosa inside the simulated oral cavity 3 is a layer of hydrophilic adsorption material. After being soaked in artificial saliva, it can adhere tightly to the inside of the simulated oral cavity and form a stable liquid film to simulate the saliva layer in the oral cavity.

[0079] The hydrophilic adsorption material layer can be a paper adsorption membrane, etc., and its thickness can be 0.01-10mm.

[0080] The flue gas collector 4 is a sealed cavity with an air inlet and an air outlet, and the flue gas collection and adsorption material 5 inside is a Cambridge filter or other absorbent material.

[0081] The method for analyzing the dynamic migration of flavor substances in flavor-sensory tipping paper in this application is as follows:

[0082] The biomimetic simulation collection device for the dynamic migration of flavor substances in the flavor-sensory packaging paper of this application is used.

[0083] The analytical method includes the following steps:

[0084] a. Place the cigarette 6 into the simulated lips 1 through the cigarette holder 2, and at the same time, gently press the simulated lips 1 to allow the flavor-sensing paper 7 to come into contact with the artificial saliva on the simulated lips 1; set the smoking machine 11 to the following parameters: the smoking volume is 35 mL, the smoking interval is 1 min, and the smoking duration is 2 s.

[0085] b. Artificial saliva is evenly soaked on the simulated lips 1 and artificial saliva is soaked on the inner wall of the simulated oral cavity 3. If necessary, a layer of hydrophilic absorbent material can be attached to the inner wall as a simulated oral mucosa to absorb artificial saliva.

[0086] c. Place the smoke collection and adsorption material sheet 5 into the smoke collector 4, and connect the simulated lips 1, simulated oral cavity 3, smoke collector 4, and smoke machine 11 through connecting hose 12, first valve 10-1, and second valve 10-2; connect the vacuum pump 8 to the simulated oral cavity 3 through third valve 10-3 and hose 12;

[0087] d. After all components are connected, simultaneously open the first valve 10-1 and the second valve 10-2, close the third valve 10-3, and check the airtightness;

[0088] Place the cigarette 6 into the simulated lips 1 through the cigarette holder 2, start the smoking machine 11, light the cigarette 6, and begin smoking;

[0089] e. After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, stays briefly, and is adsorbed by the smoke adsorption material sheet 5 in the smoke collector 4;

[0090] Subsequently, the smoking machine 11 enters an interval waiting time of 60 seconds, quickly removes the cigarette from the simulated lips 1, closes the first valve 10-1 and the second valve 10-2, opens the valve 10-3, and turns on the vacuum pump 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke.

[0091] f. Five seconds before the smoking machine is about to start the second puff, first open valve 10-1 to quickly restore the negative pressure in the simulated oral cavity 3, close the third valve 10-3, open the second valve 10-2, and promptly insert the cigarette 6 to maintain a consistent mouth depth, and allow the flavor-sensing paper 7 to contact the simulated lips 1.

[0092] g. Remove the cigarette 6, repeat the above steps to expel the smoke, and reinsert the cigarette 6. This process is completed within 1 minute of the smoking interval. The smoking process begins, and steps e and f are repeated until the smoking ends.

[0093] h. After smoking, remove the simulated lips 1 and rinse with artificial saliva in small amounts several times. Collect the rinsing liquid and analyze the components of the taste substances using a chromatographic instrument.

[0094] Artificial saliva was collected from the simulated oral cavity 3 and used to rinse the inner wall of the simulated oral cavity multiple times. The rinsing solution and the original artificial saliva were combined, and the migration amount of taste substances was evaluated and analyzed using a chromatographic instrument.

[0095] The artificial saliva formulation described in this embodiment consists of NaCl 0.4 g / L, KCl 0.4 g / L, CaCl2·2H2O 0.795 g / L, NaH2PO4·2H2O 0.78 g / L, Na2S·2H2O 0.005 g / L, and urea 1.0 g / L, with a pH of 6.8 ± 0.5. It is mainly used to wet the surface of the simulated lips 1 and the inner wall of the simulated oral cavity 3.

[0096] The following analysis is conducted using a biomimetic simulation collection device to measure the dynamic migration of flavor substances in the aforementioned flavor-sensory packaging paper.

[0097] Example 1

[0098] Analysis of the dynamic migration of sucralose sweet taste compounds in sweetened tipping paper under standard suction conditions

[0099] 1. Reagent preparation: A sample of tipped cigarettes with a sweet taste was equilibrated for 48 hours at a temperature of 2℃±1℃ and a relative humidity of 60±3% to select qualified cigarettes for smoking.

[0100] 2. Apparatus preparation: A thin layer of artificial saliva is applied to the surface of the simulated lips 1. A 120 cm piece is inserted into the simulated oral cavity 3. 2 A paper absorbent membrane was soaked in artificial saliva and then pressed tightly against the inner wall of the simulated oral cavity 3.

[0101] Connect the simulated lips 1, simulated oral cavity 3, smoke collector 4, vacuum pump 8, and smoke machine 11, and set the suction parameters: suction capacity of 35 mL, suction interval of 1 min, and suction duration of 2 s; open the first valve 10-1 and the second valve 10-2 connected to the simulated oral cavity 3 and the smoke machine 11, close the third valve 10-3 connected to the vacuum pump 8, and check the airtightness.

[0102] 3. Simulate the flavor-sensory suction process of the dispensed paper:

[0103] Place the cigarette 6 with flavored tipping paper 7 into the simulated lips 1 through the cigarette holder 2, with a mouth depth of 5mm; turn on the smoking machine 11, light the cigarette 6, and start smoking.

[0104] After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, stays briefly, and is adsorbed by the Cambridge filter in the smoke collector 4.

[0105] Subsequently, the smoking machine 11 enters an interval waiting time of 60 seconds, quickly removes the cigarette 6 from the simulated lips 1, and places it next to the device for smoldering; closes the first valve 10-1 and the second valve 10-2, opens the third valve 10-3, and turns on the vacuum pump 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke;

[0106] Subsequently, 5 seconds before the smoking machine 11 begins the second puff, the first valve 10-1 is opened to quickly restore the negative pressure in the simulated oral cavity 3, the vacuum pump 8 and the third valve 10-3 are turned off, the second valve 10-2 is opened, and the cigarette 6 is inserted in time to maintain a consistent mouth depth and allow the flavor-sensing paper 7 to contact the simulated lips 1.

[0107] After taking the second puff, remove cigarette 6, expel the smoke, and reinsert cigarette 6. This process is completed within 1 minute of the smoking interval. The smoking process begins. Repeat the above smoking and expelling steps multiple times until the 8th puff is taken, at which point the smoking ends. Repeat this process for 3 cigarettes.

[0108] 4. Detection of taste substances: After smoking, the simulated lips 1 were removed and rinsed multiple times with artificial saliva in small amounts. The rinsing solutions from the three rinses were combined and diluted to 5 mL. The collected solution was filtered and analyzed for the components of taste substances using a chromatographic instrument. The migration amount of sweet taste substances was evaluated and analyzed using a high performance chromatogram coupled with an evaporative light scattering detector. Figure 2 Chromatogram for analyzing sweet substances to simulate lip migration (peak 1 - sucralose).

[0109] The instrumental detection method for sweet-tasting substances is as follows: Chromatographic column: BEH C 18 The chromatographic column was 2.1 mm × 100 mm, 1.7 μm. The mobile phase was A: water, B: HPLC grade acetonitrile. The gradient elution program was 0–15.0 min, 10% B–40% B; 15.1–16.0 min, 40% B–10% B. The flow rate was 0.20 mL / min, and the column temperature was 30 °C. The injection volume was 10.0 μL. The evaporative light scattering detector conditions were: drift tube temperature: 60 °C, nebulizer mode: heated, power level 100%, carrier gas: nitrogen (purity >99.9%), carrier gas pressure: 30 psi.

[0110] Analysis revealed that the dynamic migration of sucralose sweet taste substances was 11.3 μg / cig (branches) in simulated lips 1.

[0111] Example 2

[0112] Analysis of the dynamic migration of sweet-tasting substances in a certain imported composite sweet-tasting splice paper under deep suction conditions

[0113] 1. Reagent preparation: A sample of cigarettes with a compound sweet flavor was equilibrated at a temperature of 2℃±1℃ and a relative humidity of 60±3% for 48 hours. Qualified cigarettes were selected and smoked.

[0114] 2. Apparatus preparation: A thin layer of artificial saliva is applied to the surface of the simulated lips 1. A 150 cm² piece of artificial saliva is inserted into the simulated oral cavity 3. 2 A paper absorbent membrane is soaked in artificial saliva and then tightly adhered to the inner wall of the simulated oral cavity 3. The simulated lips 1, simulated oral cavity 3, smoke collector 4, vacuum pump 8, and smoke machine 11 are connected, and the suction parameters are set: suction capacity of 55 mL, suction interval of 30 s, and suction duration of 2 s. The first valve 10-1 and the second valve 10-2 are opened, the third valve 10-3 is closed, and the airtightness is checked.

[0115] 3. Simulate the smoking process with flavored tipping paper: Insert the cigarette 6 with flavored tipping paper 7 into the simulated lips 1 and fix it on the cigarette holder 2, with a mouth depth of 8 mm; start the smoking machine 11, light the cigarette 6, and start smoking;

[0116] After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, stays briefly, and is adsorbed by the Cambridge filter in the smoke collector 4.

[0117] Subsequently, the smoking machine 11 enters a 30-second interval waiting time, quickly removes the cigarette 6 from the simulated lips 1, and places it next to the device for smoldering;

[0118] Close the first valve 10-1 and the second valve 10-2, open the third valve 10-3, and turn on the vacuum pump 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke.

[0119] Subsequently, 5 seconds before the smoking machine 11 begins the second puff, the first valve 10-1 is opened to quickly restore the negative pressure in the simulated oral cavity 3, the vacuum pump 8 and the third valve 10-3 are turned off, the second valve 10-2 is opened, and the cigarette 6 is inserted in time to maintain a consistent mouth depth and allow the flavor-sensing paper 7 to contact the simulated lips 1.

[0120] After taking the second puff, remove cigarette 6, expel the smoke, and reinsert cigarette 6. This process is completed within 1 minute of the smoking interval. The smoking process begins. Repeat the above smoking and expelling steps multiple times until the 5th puff is taken, at which point the smoking ends. Repeat this process for 5 cigarettes.

[0121] 4. Detection of taste substances: After smoking, the simulated lips 1 were removed and rinsed multiple times with artificial saliva in small amounts. The rinsing solutions from the three rinses were collected and combined, and the volume was adjusted to 2 mL. The collected solution was filtered and analyzed for the components of taste substances using a chromatographic instrument. Artificial saliva was collected from the simulated oral cavity 3 and used to rinse the inner wall of the simulated oral cavity 3 multiple times. The rinsing solution and the original artificial saliva were combined and the migration amount of sweet taste substances was evaluated and analyzed using a high performance chromatogram coupled with an evaporative light scattering detector. Figure 3 Chromatogram for mimicking the migration of aspartame taste substances on the lips (peak 1-aspartame).

[0122] The instrumental detection method for sweet-tasting substances is as follows: Chromatographic column: BEH C 18The chromatographic column was 2.1 mm × 100 mm, 1.7 μm. The mobile phase was: A: 20 mmol / L ammonium acetate in water, B: HPLC-grade acetonitrile. The gradient elution program was: 0–15.0 min, 10%B–40%B; 15.1–16.0 min, 40%B–80%B; 16.1–17.0 min, 80%B–10%B. The flow rate was 0.20 mL / min, and the column temperature was 35 °C. The injection volume was 10.0 μL. A PDA detector was used, with a detection wavelength of 214 nm.

[0123] Analysis of the dynamic migration of aspartame's sweet taste substances revealed the following results: migration in simulated lips 1 was 0.89 μg / cig, while migration in simulated oral cavity 3 was not detected. This may be due to the low aspartame content in the splicing paper.

[0124] Example 3

[0125] Analysis of the dynamic migration of flavor compounds in composite sweet-flavored tipping paper under standard suction conditions

[0126] 1. Reagent preparation: A sample of tipped cigarettes with a sweet taste was equilibrated for 48 hours at a temperature of 2℃±1℃ and a relative humidity of 60±3%. Qualified cigarettes were selected and smoked.

[0127] 2. Apparatus preparation: A thin layer of artificial saliva is applied to the surface of the simulated lips 1. A 140 cm² piece of artificial saliva is inserted into the simulated oral cavity 3. 2 A paper absorbent membrane is soaked in artificial saliva and then tightly adhered to the inner wall of the simulated oral cavity 3. The simulated lips 1, simulated oral cavity 3, smoke collector 4, vacuum pump 8, and smoke machine 11 are connected, and the suction parameters are set: suction volume of 35 mL, suction interval of 60 s, and suction duration of 2 s. The first valve 10-1 and the second valve 10-2 are opened, the third valve 10-3 is closed, and the airtightness is checked.

[0128] 3. Simulate the smoking process with flavored tipping paper: Insert the cigarette 6 with flavored tipping paper 7 into the simulated lips 1 and fix it on the cigarette holder 2, with a mouth depth of 6 mm; start the smoking machine 11, light the cigarette 6, and start smoking;

[0129] After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, stays briefly, and is adsorbed by the Cambridge filter in the smoke collector 4; then, the smoking machine 11 enters an interval waiting time of 60 seconds, quickly removes the cigarette 6 from the simulated lips 1, and places it next to the device for smoldering.

[0130] Close the first valve 10-1 and the second valve 10-2, open the third valve 10-3, and turn on the vacuum pump 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke.

[0131] Subsequently, 5 seconds before the second puff begins in the smoking machine 11, the first valve 10-1 is opened to quickly restore the negative pressure in the simulated oral cavity 3. The vacuum pump and the third valve 10-3 are then turned off, the second valve 10-2 is opened, and the cigarette 6 is inserted in time to maintain a consistent mouth depth and allow the flavor-sensing paper 7 to contact the simulated lips 1. After the second puff, the cigarette 6 is removed, the smoke is expelled, and the cigarette 6 is reinserted. This process is completed within 1 minute of the puff interval, and the smoking process begins. The above smoking and expulsion steps are repeated multiple times until the 8th puff is taken, at which point the smoking process ends. This process is repeated for 5 cigarettes.

[0132] 4. Detection of taste substances: After smoking, the simulated lips 1 were removed and rinsed multiple times with artificial saliva in small amounts. The rinsing solutions from the three rinses were collected and combined, and the volume was adjusted to 5 mL. The collected solution was filtered and analyzed for the components of taste substances using a chromatographic instrument. Artificial saliva was collected from the simulated oral cavity 3 and used to rinse the inner wall of the simulated oral cavity 3 multiple times. The rinsing solution and the original artificial saliva were combined and the migration amount of sweet taste substances was evaluated and analyzed using a high performance chromatogram coupled with an evaporative light scattering detector. Figure 4 Chromatograms for analyzing the migration of complex flavor compounds. Figure 4 (a) in the figure is a chromatogram of simulated lip migration analysis. Figure 4 (b) is a chromatogram of simulated oral migration (peak 1-sucralose, peak 2-aspartame, peak 3-mogroside).

[0133] Instrumental detection method for sweet-tasting substances: Chromatographic column: BEH C 18 The chromatographic column was 2.1 mm × 100 mm, 1.7 μm. The mobile phase was: A: 20 mmol / L ammonium acetate in water, B: HPLC grade acetonitrile. The gradient elution program was: 0–15.0 min, 10%B–50%B; 15.1–17.0 min, 50%B–90%B; 17.1–18.1 min, 90%B–10%B. The flow rate was 0.25 mL / min, and the column temperature was 35 °C. The injection volume was 10.0 μL. The evaporative light scattering detector conditions were: drift tube temperature: 65 °C, nebulizer mode: heated, power level 100%, carrier gas: nitrogen (purity >99.9%), carrier gas pressure: 35 psi.

[0134] The analysis results of the dynamic migration of complex sweet taste substances are shown in Table 1.

[0135] Table 1. Analysis results of the dynamic migration of complex sweet taste substances

[0136] Sucralose 15.4 2.7 Aspartame 2.2 0.8 mogrosides 1.1 Not detected

[0137] Example 4

[0138] Analysis of the dynamic migration of flavor substances in a certain imported sweet-flavored tipping paper under long-term smoking mode with a cigarette filter stick in hand.

[0139] 1. Reagent preparation: A sample of tipped cigarettes with a sweet taste was equilibrated for 48 hours at a temperature of 2℃±1℃ and a relative humidity of 60±3%. Qualified cigarettes were selected and smoked.

[0140] 2. Apparatus preparation: A thin layer of artificial saliva is applied to the surface of the simulated lips 1. A 150 cm² piece of artificial saliva is inserted into the simulated oral cavity 2. 2 A paper absorbent membrane is soaked in artificial saliva and then tightly adhered to the inner wall of the simulated oral cavity 3. The simulated lips 1, simulated oral cavity 3, smoke collector 4, vacuum pump 8, and smoke machine 11 are connected, and the suction parameters are set: suction volume of 35 mL, suction interval of 60 s, and suction duration of 2 s. The first valve 10-1 and the second valve 10-2 are opened, the third valve 10-3 is closed, and the airtightness is checked.

[0141] 3. Simulate the smoking process with flavored tipping paper: Insert the cigarette 6 with flavored tipping paper 7 into the simulated lips 1 and fix it on the cigarette holder 2, with a mouth depth of 7 mm; start the smoking machine 11, light the cigarette 6, and start smoking;

[0142] After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, lingers briefly, and is adsorbed by the Cambridge filter in the smoke collector 4; subsequently, the smoking machine 11 enters an interval waiting time of 60 seconds;

[0143] Quickly remove the cigarette 6 from the simulated lips 1 and place it next to the device for smoldering; close the first valve 10-1 and the second valve 10-2, open the third valve 10-3, and turn on the vacuum pump 8 to expel the residual smoke in the simulated oral cavity 3, simulating the behavior of a smoker exhaling smoke.

[0144] Subsequently, 5 seconds before the smoking machine 11 begins the second puff, the first valve 10-1 is opened to allow the negative pressure in the simulated oral cavity 3 to be restored quickly. The vacuum pump and the third valve 10-3 are then turned off, the second valve 10-2 is opened, and the cigarette 6 is inserted in time to maintain a consistent mouth depth and allow the flavor-sensing paper 7 to contact the simulated lips 1.

[0145] After smoking begins, the second puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, lingers briefly, and is adsorbed by the Cambridge filter in the smoke collector 4; subsequently, the smoking machine 11 enters an interval waiting time of 60 seconds;

[0146] Pull out cigarette 6, expel the smoke, and reinsert cigarette 6. Starting from the third puff, keep the cigarette filter in your mouth. Close the first valve 10-1. The smoking machine 11 will continue to suck, but will not suck the cigarette smoke. In this way, suck the third and fourth puffs under the smoking program of the smoking machine 11.

[0147] When you reach the fifth puff, first open the first valve 10-1, close the third valve 10-3, open the second valve 10-2, and promptly insert the cigarette 6, keeping the mouth depth consistent, and let the flavor-sensing paper 7 contact the simulated lips 1.

[0148] After smoking begins, the fifth puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, lingers briefly, and is adsorbed by the Cambridge filter in the smoke collector 4; subsequently, the smoking machine 11 enters an interval waiting time of 60 seconds;

[0149] Repeat the steps of pulling out cigarette 6 and venting smoke again. Then, keep the cigarette filter in your mouth again, close valve 10-1, and keep the smoking machine 11 in the sucking state, but do not suck the cigarette smoke. In this way, suck the sixth, seventh and eighth puffs under the sucking program of the smoking machine 11 until the eighth puff is finished. Remove the filter and repeat the above steps to smoke 5 cigarettes.

[0150] 4. Detection of taste substances: After smoking, the simulated lips 1 were removed and rinsed multiple times with artificial saliva in small amounts. The rinsing solutions from the three rinses were collected and combined, and the volume was adjusted to 5 mL. The collected solution was filtered and analyzed for the components of taste substances using a chromatographic instrument. Artificial saliva was collected from the simulated oral cavity 3 and used to rinse the inner wall of the simulated oral cavity 3 multiple times. The rinsing solution and the original artificial saliva were combined and the migration amount of sweet taste substances was evaluated and analyzed using a high performance chromatogram coupled with an evaporative light scattering detector. Figure 5 Chromatograms for sweet taste substances ((a) chromatogram of simulated lip migration, (b) chromatogram of simulated oral cavity migration), (peak 1-mogroside).

[0151] The instrumental detection method for sweet-tasting substances is as follows: Chromatographic column: BEH C 18The chromatographic column was 2.1 mm × 100 mm, 1.7 μm; the mobile phase was: A: 20 mmol / L ammonium acetate in water, B: HPLC grade acetonitrile; the gradient elution program was: 0–15.0 min, 10% B–50% B; 15.1–16.0 min, 50% B–10% B; the flow rate was 0.20 mL / min; the column temperature was 35 °C; the injection volume was 10.0 μL; and the PDA detector was used with a detection wavelength of 209 nm.

[0152] Analysis revealed the following results regarding the dynamic migration of mogroside, a sweet taste compound: 10.2 μg / cig in simulated lip migration and 1.3 μg / cig in simulated oral cavity migration.

[0153] Example 5

[0154] Analysis of the dynamic migration of sour flavor compounds in a certain sour-smelling tipping paper under standard suction conditions

[0155] 1. Reagent preparation: A sample of tipped cigarettes with a sweet taste was equilibrated for 48 hours at a temperature of 2℃±1℃ and a relative humidity of 60±3%. Qualified cigarettes were selected and smoked.

[0156] 2. Apparatus preparation: A thin layer of artificial saliva is applied to the surface of the simulated lips 1. A 120 cm piece is inserted into the simulated oral cavity 3. 2 A paper absorbent membrane is soaked in artificial saliva and then tightly adhered to the inner wall of the simulated oral cavity 3. The simulated lips 1, simulated oral cavity 3, smoke collector 4, vacuum pump 8, and smoke machine 11 are connected, and the suction parameters are set: suction volume of 35 mL, suction interval of 1 min, and suction duration of 2 s. The first valve 10-1 and the second valve 10-2 are opened, the third valve 10-3 is closed, and the airtightness is checked.

[0157] 3. Simulate the smoking process with flavored tipping paper: Insert the cigarette 6 with flavored tipping paper 7 into the simulated lips 1 and fix it on the cigarette holder 2, with a mouth depth of 8 mm; start the smoking machine 11, light the cigarette 6, and start smoking;

[0158] After smoking begins, the first puff of smoke enters the simulated oral cavity 3 through the simulated lips 1, lingers briefly, and is adsorbed by the Cambridge filter in the smoke collector 4. Subsequently, the smoking machine 11 enters a 60-second interval waiting time, quickly removes the cigarette 6 from the simulated lips 1, and places it next to the device for smoldering. The first valve 10-1 and the second valve 10-2 are closed, the third valve 10-3 is opened, and the vacuum pump 8 is turned on to expel the residual smoke in the simulated oral cavity 3, simulating the smoker's exhalation behavior.

[0159] Subsequently, 5 seconds before the smoking machine 11 begins the second puff, the first valve 10-1 is opened to allow the negative pressure in the simulated oral cavity 3 to be restored quickly. The vacuum pump and the third valve 10-3 are then turned off, the second valve 10-2 is opened, and the cigarette 6 is inserted in time to maintain a consistent mouth depth and allow the flavor-sensing paper 7 to contact the simulated lips 1.

[0160] After taking the second puff, remove cigarette 6, expel the smoke, and reinsert cigarette 6. This process is completed within 1 minute of the smoking interval. The smoking process begins. Repeat the above steps of smoking, removing cigarette, and expelling smoke until the 8th puff is taken. The smoking process ends. Repeat smoking 3 cigarettes.

[0161] 4. Detection of taste substances: After smoking, remove the simulated lips 1 and rinse them with artificial saliva in small amounts several times. Combine the rinsing solutions from the three rinses and bring the volume to 2 mL. Figure 6 Chromatograms for analyzing acidic substances mimicking lip migration (peak 1 - malic acid, peak 2 - citric acid).

[0162] The instrumental detection method for acidic substances is as follows: Chromatographic column: BEH C 18 The chromatographic column was 2.1 mm × 100 mm, 1.7 μm; the mobile phase was A: 0.1% aqueous phosphoric acid solution (volume percentage), B: HPLC grade acetonitrile, with a gradient elution program of 90% A-10% B; the flow rate was 0.20 mL / min, the column temperature was 30℃; the injection volume was 5.0 μL; and the PDA detector was used with a detection wavelength of 210 nm.

[0163] Analysis revealed the following dynamic migration amounts of sour taste substances mimicking lip migration: malic acid 5.5 μg / cig (vial), citric acid 3.6 μg / cig (vial).

Claims

1. A device for collecting dynamic migration amount of a taste substance in a taste tipping paper by a biomimetic simulation, characterized by, The biomimetic simulation collection device includes: simulated lips (1), simulated oral cavity (3), smoke collector (4), and smoking machine (11) connected sequentially from upstream to downstream. The simulated oral cavity (3) is also connected to the air extraction device (8) through a third valve (10-3) so that the gas inside the simulated oral cavity (3) can be extracted by the air extraction device (8); The simulated lips (1) have a smoke channel, which is connected to the simulated oral cavity (3) via a connecting hose (12). The flue gas inlet pipe is equipped with a first valve (10-1). The simulated oral cavity (3) has a cavity for smoke diffusion, which is connected to the smoke collector (4). The downstream end of the flue gas collector (4) is connected to the smoking machine (11) through a second valve (10-2); The flue gas collector (4) is equipped with a flue gas collection and adsorption material sheet (5).

2. The device for collecting dynamic migration amount of taste substances in taste-tipped paper according to claim 1, wherein The air extraction device (8) is a vacuum pump.

3. The device for collecting dynamic migration amount of taste substances in taste-tipped paper according to claim 1, wherein The simulated lips (1) are porous hollow columnar structures soaked in artificial saliva.

4. The device for collecting dynamic migration amount of taste substances in taste-tipped paper according to claim 1, wherein The inner wall of the simulated oral cavity (3) is provided with a simulated oral mucosa, and the simulated oral mucosa is soaked with artificial saliva.

5. The device for biomimetic simulation of dynamic migration of taste substances from taste-tipped paper according to claim 1, characterized in that, The simulated lip (1) has a cigarette holder (2), which is an elastic silicone holder used to hold cigarettes of different sizes.

6. The device for biomimetic simulation of dynamic migration of taste substances from taste-tipped paper according to claim 1, characterized in that, The simulated oral cavity (3) is a glass chamber.

Images