CN109259297B - Coffee roasted fragrant electronic tobacco tar and preparation method and application thereof - Google Patents
Coffee roasted fragrant electronic tobacco tar and preparation method and application thereof Download PDFInfo
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- CN109259297B CN109259297B CN201811116200.8A CN201811116200A CN109259297B CN 109259297 B CN109259297 B CN 109259297B CN 201811116200 A CN201811116200 A CN 201811116200A CN 109259297 B CN109259297 B CN 109259297B
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
- A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
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Abstract
The invention relates to a coffee roasted fragrant electronic tobacco tar and a preparation method and application thereof, wherein the method comprises the following steps: step (1), extracting coffee roasting fragrant substances; and (2) preparing the electronic cigarette oil. The method can obtain pure roasted fragrant substances, and the pure roasted fragrant substances are added to the electronic cigarette oil, so that the rich fragrance and taste can be greatly improved, the impurity content is reduced, and the comfort and the harmony are improved. The coffee roasting aroma substance is compounded with the polydextrose, so that the stimulation of tobacco tar to respiratory tracts can be obviously reduced, and the roasting aroma quality of novel tobacco products can be effectively improved. The electronic cigarette oil disclosed by the invention can be used for conventional electronic cigarettes and can also be used for heating non-combustible cigarettes, and the preparation method is simple to operate, safe, free of toxic and side effects and wide in application prospect.
Description
Technical Field
The invention relates to a preparation method of electronic cigarette oil, in particular to a preparation method of coffee roasted fragrant electronic cigarette oil, and also relates to the coffee roasted fragrant electronic cigarette oil prepared by the method and application thereof, belonging to the field of tobacco products.
Background
Coffee has been known for over 300 years, is taken as a functional beverage initially because of the refreshing effect, and is popular with people due to the fact that the processing process is rich and diversified, and the finished coffee has unique fragrance and mouthfeel and is developed into one of three beverages in the world. The quality indexes of aroma, flavor, taste and the like of coffee are 70% dependent on the coffee processing technology, wherein the roasting and preparing process is a key link influencing the flavor and quality of coffee. The aroma of the green coffee beans is only more than 40, but the aroma components of the green coffee beans are activated to more than 300 after roasting.
With the increasing concern of cigarette consumers on their health and the increasing requirements on the internal quality of cigarettes, how to obtain low-tar high-quality cigarettes has become the focus of current research. However, low tar is accompanied by a loss of cigarette aroma and poor comfort. In terms of quality, the current domestic cigarette products have certain defects in the aspects of smoking quality, sensory comfort and the like, such as weak aroma, strong dry feeling, insufficient sweetness, poorer comfort and the like.
In order to improve the quality of cigarettes, the cigarette flavoring and feeding technology can be used for setoff and supplementing the fragrance of the cigarettes, increasing the smoke concentration, improving the taste, removing and covering miscellaneous gases, reducing the irritation, endowing the products with good characteristic fragrance, highlighting the personalized style of the cigarette products, and improving the smoking satisfaction and pleasure of the cigarettes.
The baking aroma note is one of baking aroma and is an important component of cigarette aroma. In recent years, the traditional red date extract is researched to be subjected to aroma enhancement and aroma production treatment by utilizing an enzyme technology, a microbial fermentation technology, a Maillard reaction and the like, so that the aroma of the red date extract is enriched to a certain extent, and the content of aroma components is increased. Common cigarette additives such as malt extract and the like are utilized to increase the baking aroma of smoke. However, the baking aroma of the obtained product is not outstanding, and a certain amount of macromolecular substances such as protein, pectin and polysaccharide are still contained in the product, and the substances can be cracked to generate harmful ingredients in the burning process of cigarettes, so that the irritation and the offensive odor of cigarette smoking are increased. Therefore, how to highlight the roasting aroma and reduce the irritation and offensive odor is a problem which needs to be researched urgently.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of coffee roasted fragrant electronic tobacco tar, and the technical scheme of the invention is as follows:
a preparation method of coffee roasted fragrant electronic cigarette oil comprises the following steps:
step (1), extracting coffee roasting fragrant substance
Weighing 1-5 parts of large-particle coffee, 10-60 parts of medium-particle coffee and 5-50 parts of small-particle coffee according to parts by weight, then adding 100-500 parts of polyhydric alcohol and 0.01-1 part of polysaccharide-iron compound, uniformly stirring, carrying out condensation reflux for 0.5-3 h under 150-250 ℃ oil bath, then adding 200-2000 parts by weight of solvent, carrying out ultrasonic extraction for 10-60 min, then carrying out vibration extraction for 10-60 min, centrifuging for 4-15 min, taking upper-layer liquid, filtering with an organic filter membrane, carrying out reduced pressure distillation, and removing the solvent to obtain coffee baking aroma substances;
step (2) preparing the electronic cigarette oil
Mixing the coffee baking fragrant substance obtained in the step (1), polydextrose and atomized liquid according to the weight ratio of 1-5: 5-20: 75-94, stirring at room temperature until the components are dissolved and mixed uniformly, and alcoholizing in a dark and cool place for 24-48 h to obtain the coffee roasted fragrant electronic cigarette oil.
Further, in the step (1), the large-particle coffee is greek large-particle coffee and/or Taiwan large-particle coffee; the medium coffee is one or more of Vietnam medium coffee, Indian medium coffee and Hainan medium coffee; the coffea arabica is one or more of Brazil coffea arabica, Jamaica coffea arabica and Yunnan coffea arabica.
Further, in the step (1), the polyol is one or more of ethylene glycol, propylene glycol and glycerol.
Further, in the step (1), the polyferose complex is dextrin polyferose complex or dextran iron complex.
Further, in the step (1), the solvent is one or more of petroleum ether, n-hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate.
Further, in the step (2), the stirring time is 20-30 min.
Further, the atomized liquid is propylene glycol or glycerol.
The invention also relates to the coffee roasted fragrant electronic cigarette oil obtained by the preparation method.
The invention also relates to application of the coffee roasted fragrant electronic cigarette oil, wherein the electronic cigarette oil is added into a conventional electronic cigarette according to 0.3-1 g.
Compared with the prior art, the invention has the following beneficial effects:
(1) coffee can generate specific substances of coffee baking aroma by modulation of the invention, and the product of the coffee baking aroma is subjected to targeted extraction by adopting a certain solvent, so that smoke irritation or miscellaneous gas substances such as macromolecular substances and the like can be removed, pure baking aroma substances are obtained, and the pure baking aroma substances are added to the electronic cigarette oil, so that the aroma and taste of the electronic cigarette can be greatly improved and enriched, the miscellaneous gas content is reduced, and the comfort and harmony of the cigarette are improved.
(2) The coffee roasting aroma substance is compounded with the polydextrose, so that the stimulation of tobacco tar to respiratory tracts can be obviously reduced, and the roasting aroma quality of novel tobacco products can be effectively improved.
(3) The electronic cigarette oil disclosed by the invention can be used for conventional electronic cigarettes and can also be used for heating non-combustible cigarettes, and the preparation method is simple to operate, safe, free of toxic and side effects and wide in application prospect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available by purchase. Sensory evaluation was performed according to GB5606.4-2005 for all examples.
Example 1
The preparation method of the coffee roasted fragrant electronic cigarette oil comprises the following steps:
step (1), extracting coffee roasting fragrant substance
Adding powder of 10 parts of Vietnam medium-grain coffee, 1 part of Greece large-grain coffee, 5 parts of Brazilian small-grain coffee, 100 parts of ethylene glycol and 0.01 part of dextrin polysaccharide iron complex into a round-bottom flask, stirring, connecting a condenser pipe to the flask, and then putting into an oil bath to heat to 150 ℃ for condensing and refluxing for 3 hours.
Adding 200 parts of petroleum ether into the reaction product, performing ultrasonic extraction for 60min, performing shaking extraction for 60min, performing centrifugal separation for 15min, filtering the upper-layer liquid with an organic filter membrane, performing reduced pressure distillation, and removing the solvent to obtain the required coffee baking aroma substance.
Step (2) preparing the electronic cigarette oil
Adding 1 part of the coffee baking aroma substance, 5 parts of polydextrose, 94 parts of propylene glycol and the like, stirring at room temperature for 20min, dissolving and uniformly mixing the components, and alcoholizing in a dark and cool place for 24h to obtain the required coffee baking aroma electronic cigarette oil.
And preparing the electronic cigarette with 0.5g of the electronic cigarette oil.
The evaluation of the electronic cigarette oil without the coffee roasting flavor shows that: after the prepared coffee roasting fragrant substance is added, the roasting fragrance of the electronic cigarette is prominent, the irritation is reduced, and the irritation of the respiratory tract is obviously reduced. The results are shown in Table 6.
Example 2
The preparation method of the coffee roasted fragrant electronic cigarette oil comprises the following steps:
step (1), extracting coffee roasting fragrant substance
30 parts of Hainan medium-grain coffee and Vietnam medium-grain coffee, 2 parts of Greek large-grain coffee and 3 parts of Taiwan large-grain coffee, 25 parts of powder of Jamaica small-grain coffee and Yunnan small-grain coffee and 250 parts of propylene glycol are added into a round-bottom flask, the mixture is stirred, a condenser pipe is connected to the flask, and then the mixture is put into an oil bath to be heated to 250 ℃ for condensation and reflux for 0.5 h.
Adding 2000 parts of normal hexane and chloroform into the reaction product, wherein the volume ratio of the normal hexane to the chloroform is 1: 1, carrying out ultrasonic extraction for 10min, then carrying out shaking extraction for 10min, carrying out centrifugal separation for 4min, filtering the upper layer liquid by using an organic filter membrane, carrying out reduced pressure distillation, and removing the solvent to obtain the required coffee baking aroma substance.
Step (2) preparing the electronic cigarette oil
Adding 5 parts of the coffee baking fragrant substance, 20 parts of polydextrose, 75 parts of glycerol and the like, stirring at room temperature for 30min, dissolving and uniformly mixing the components, and alcoholizing in a dark and cool place for 48h to obtain the required coffee baking fragrant electronic tobacco tar.
And preparing the electronic cigarette from the 1g of the electronic cigarette oil.
The evaluation of the electronic cigarette oil without the coffee roasting flavor shows that: after the prepared coffee baking aroma substance is added, the electronic cigarette has a strong baking aroma, reduces miscellaneous gas, increases harmony and obviously reduces respiratory irritation. The results are shown in Table 6.
Example 3
The preparation method of the coffee roasted fragrant electronic cigarette oil comprises the following steps:
step (1), extracting coffee roasting fragrant substance
30 parts of Indian medium-grain coffee and Hainan medium-grain coffee, 2 parts of Taiwan large-grain coffee, 18 parts of Yunnan small-grain coffee powder, 200 parts of glycerol and 0.1 part of dextran iron complex are added into a round-bottom flask, stirred, connected with a condenser pipe at the flask, and then put into an oil bath to be heated at 200 ℃ for condensing and refluxing for 1 hour.
Adding 1000 parts of ethyl acetate into the reaction product, performing ultrasonic extraction for 30min, performing shaking extraction for 30min, performing centrifugal separation for 4min, filtering the upper-layer liquid by using an organic filter membrane, performing reduced pressure distillation, and removing the solvent to obtain the required coffee baking aroma substance.
Step (2) preparing the electronic cigarette oil
Adding 3 parts of the coffee baking fragrant substance, 10 parts of polydextrose, 87 parts of propylene glycol and the like, stirring at room temperature for 25min, dissolving and uniformly mixing the components, and alcoholizing in a dark and cool place for 30h to obtain the required coffee baking fragrant electronic tobacco tar.
And preparing the electronic cigarette with 0.7g of the electronic cigarette oil.
The evaluation of the electronic cigarette oil without the coffee roasting flavor shows that: after the prepared coffee roasting fragrant substance is added, the electronic cigarette coffee has sufficient roasting fragrance, good taste and obviously reduced respiratory tract irritation. The results are shown in Table 6.
Example 4
The preparation method of the coffee roasted fragrant electronic cigarette oil comprises the following steps:
step (1), extracting coffee roasting fragrant substance
10 parts of Vietnam medium-grain coffee and Indian medium-grain coffee, 2 parts of Greek large-grain coffee, 30 parts of powder of Jamaica small-grain coffee and Brazil small-grain coffee and 300 parts of propylene glycol and 0.2 part of dextrin polysaccharide iron complex are added into a round-bottom flask, stirred, connected with a condenser pipe, put into an oil bath and heated to 210 ℃ for condensing and refluxing for 2 hours.
Adding 500 parts of dichloromethane and 1500 parts of methyl acetate into the reaction product, performing ultrasonic extraction for 20min, performing shaking extraction for 15min, performing centrifugal separation for 8min, filtering the upper layer liquid with an organic filter membrane, performing reduced pressure distillation, and removing the solvent to obtain the required coffee baking aroma substance.
Step (2) preparing the electronic cigarette oil
Adding 5 parts of the coffee baking aroma substance, 15 parts of polydextrose, 80 parts of propylene glycol and the like, stirring at room temperature for 24min, dissolving and uniformly mixing the components, and alcoholizing in a dark and cool place for 40h to obtain the required coffee baking aroma electronic cigarette oil.
And preparing the electronic cigarette with 0.6g of the electronic cigarette oil.
The evaluation of the electronic cigarette oil without the coffee roasting flavor shows that: after the prepared coffee roasting fragrant substance is added, the roasting fragrance of the electronic cigarette coffee is prominent, the smoke is fine and smooth, and the irritation of the respiratory tract is obviously reduced. The results are shown in Table 6.
Comparative experiment 1
Comparative sample 1 was prepared according to the method of example 1, except that no polyferose complex was added during the preparation, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative sample 1 and example 1 were measured, respectively. As can be seen from Table 1, the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma are obviously reduced after the polysaccharide-iron complex is added.
TABLE 1
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Control 1 | 0.3% | 31 | 22 |
| Example 1 | 0 | 0.1 | 0.1 |
Meanwhile, a control electronic cigarette 1 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the electronic cigarette 1 has a certain coffee roasting aroma but is not outstanding enough, and meanwhile, the electronic cigarette has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 2
Comparative sample 2 was prepared according to the method of example 1, except that the polyferose complex was changed to ferric chloride during the preparation process, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roast flavor of comparative sample 2 and example 1 were measured, respectively. As can be seen from Table 2, the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasted aroma are obviously reduced after the calcium salt complex is adopted.
TABLE 2
| Protein content% | Pectin mg-g | Polysaccharide mg/g | |
| Comparative sample 2 | 0.2% | 28 | 20 |
| Example 1 | 0 | 0.1 | 0.1 |
Meanwhile, a control electronic cigarette 2 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the electronic cigarette 2 has certain coffee roasting aroma but is not outstanding, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 3
Comparative example 3 was prepared according to the method of example 1, but the reaction temperature was 120 ℃, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative example 3 and example 1 were measured, respectively. As is clear from Table 3, the coffee roasting aroma of example 1 exhibited a significant decrease in the content of macromolecules such as proteins, pectins and polysaccharides.
TABLE 3
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 3 | 0.3% | 22 | 15 |
| Example 1 | 0 | 0.1 | 0.1 |
Meanwhile, a control electronic cigarette 3 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the control electronic cigarette 3 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 4
Comparative sample 4 was prepared according to the method of example 1, but the solvent was replaced with tetrahydrofuran, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative sample 4 and example 1 were measured, respectively. As is clear from Table 4, the coffee roasting aroma of example 1 exhibited a significant decrease in the content of macromolecules such as proteins, pectins and polysaccharides.
TABLE 4
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 4 | 0.5% | 32 | 20 |
| Example 1 | 0 | 0.4 | 0.1 |
Meanwhile, a control electronic cigarette 4 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the control electronic cigarette 4 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Comparative experiment 5
Comparative sample 5 was prepared according to the method of example 1, but the ultrasonic extraction, shaking extraction and centrifugal separation steps were changed to conventional extraction using a separating funnel, and the contents of macromolecules such as protein, pectin and polysaccharide in the coffee roasting aroma of comparative sample 5 and example 1 were measured, respectively. As is clear from Table 5, the coffee roasting flavor of example 1 was significantly reduced in the content of macromolecules such as protein, pectin and polysaccharide.
TABLE 5
| Protein content% | Pectin mg/g | Polysaccharide mg/g | |
| Comparative sample 5 | 0.4% | 10 | 8 |
| Example 1 | 0 | 0.1 | 0.1 |
Meanwhile, a control electronic cigarette 5 was prepared as described in example 1. The results of the test were shown by the test panel: compared with the electronic cigarette in the embodiment 1, the electronic cigarette 5 has certain coffee roasting aroma but is not prominent, and meanwhile, has obvious offensive odor, strong irritation and poor comfort.
Table 6 sensory evaluation results of different electronic cigarettes in examples 1-4
For comparison, the preparation was carried out as in example 1, but no polydextrose was added and no solvent extraction was used in the preparation. Meanwhile, a control electronic cigarette was prepared as described in example 1.
As can be seen from table 1, compared to the control electronic cigarette in example 1, the coffee roasting note of the control electronic cigarette is not prominent, the comfort is slightly better, and the respiratory tract irritation is reduced, but the reduction is not obvious in example 1.
After the electronic cigarette oil prepared under the condition that glucose compounding is not used and other processes are the same in the embodiment 1 is added into the electronic cigarette, the coordination, miscellaneous odor and irritation of sensory evaluation of the electronic cigarette are not ideal, and particularly, the effect is lower than that of a control example in the aspects of coordination and miscellaneous odor, so that the glucose compounding effect is obvious.
In example 1, if solvent extraction is not used, the obtained electronic cigarette oil is poorer in effect after being added into an electronic cigarette, and it can be seen that solvent extraction is also an important factor for improving smoking taste.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A preparation method of coffee roasted fragrant electronic cigarette oil for reducing respiratory tract irritation is characterized by comprising the following steps: the method comprises the following steps:
step (1), extracting coffee roasting fragrant substance
Weighing 1-5 parts of large-particle coffee, 10-60 parts of medium-particle coffee and 5-50 parts of small-particle coffee according to parts by weight, then adding 100-500 parts of polyhydric alcohol and 0.01-1 part of polysaccharide-iron compound, uniformly stirring, carrying out condensation reflux for 0.5-3 h under 150-250 ℃ oil bath, then adding 200-2000 parts by weight of solvent, carrying out ultrasonic extraction for 10-60 min, then carrying out vibration extraction for 10-60 min, centrifuging for 4-15 min, taking upper-layer liquid, filtering with an organic filter membrane, carrying out reduced pressure distillation, and removing the solvent to obtain coffee baking aroma substances;
the polysaccharide-iron complex is a dextrin-polysaccharide-iron complex or a dextran-iron complex;
step (2) preparing the electronic cigarette oil
Mixing the coffee baking fragrant substance obtained in the step (1), polydextrose and atomized liquid according to the weight ratio of 1-5: 5-20: 75-94, stirring at room temperature until the components are dissolved and mixed uniformly, stirring for 20-30 min, and alcoholizing in a dark and cool place for 24-48 h to obtain the coffee baked fragrant electronic cigarette oil.
2. The method of claim 1, wherein: in the step (1), the large-grain coffee is Greece large-grain coffee and/or Taiwan large-grain coffee; the medium coffee is one or more of Vietnam medium coffee, Indian medium coffee and Hainan medium coffee; the coffea arabica is one or more of Brazil coffea arabica, Jamaica coffea arabica and Yunnan coffea arabica.
3. The method of claim 1, wherein: in the step (1), the polyalcohol is one or more of ethylene glycol, propylene glycol and glycerol.
4. The method of claim 1, wherein: in the step (1), the solvent is one or more of petroleum ether, n-hexane, ethanol, chloroform, dichloromethane, ethyl acetate and methyl acetate.
5. The method of claim 1, wherein: the atomized liquid is propylene glycol or glycerol.
6. Coffee roasted aromatic e-gas oil obtainable by the preparation process according to any one of claims 1 to 5.
7. Use of the coffee roasted aromatic e-gas oil of claim 6, characterized in that: adding the electronic cigarette oil into a conventional electronic cigarette or an electric heating non-combustible cigarette according to 0.3-1 g.
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| CN113693265A (en) * | 2021-08-31 | 2021-11-26 | 深圳市真味生物科技有限公司 | Nut coffee electronic atomized liquid and preparation method thereof |
| CN115381130A (en) * | 2022-08-19 | 2022-11-25 | 深圳萨特瓦生物科技有限公司 | Coffee refined product, preparation method and application thereof, and electronic cigarette tobacco tar |
| CN115918953A (en) * | 2023-01-06 | 2023-04-07 | 深圳昱朋科技有限公司 | Composition with tobacco-like flavor and preparation method and application thereof |
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| GB2173985A (en) * | 1985-04-24 | 1986-10-29 | Pauls Flavours & Fragrances Lt | Extraction of aroma materials |
| RU2031608C1 (en) * | 1992-07-15 | 1995-03-27 | Институт химии АН Республики Молдова | Smoking tobacco aromatizing composition |
| CN102318714B (en) * | 2011-08-03 | 2013-04-17 | 宁向康 | Method for preparing decaffeinated instant tea powder by using condensed tannic acid |
| CN102742928A (en) * | 2012-07-27 | 2012-10-24 | 红云红河烟草(集团)有限责任公司 | Polydextrose cigarette humectant and using method thereof |
| WO2016033714A1 (en) * | 2014-09-01 | 2016-03-10 | 上海羿康生物科技有限公司 | Atomized liquid containing caffeine and preparation method thereof |
| CN105433428A (en) * | 2014-09-01 | 2016-03-30 | 上海羿康生物科技有限公司 | Atomized liquid containing caffeine and production method for atomized liquid containing caffeine |
| CN104585860B (en) * | 2015-01-15 | 2016-11-30 | 中国烟草总公司郑州烟草研究院 | There is the preparation method of the tobacco juice for electronic smoke of the fragrant feature of baking |
| CN104905400B (en) * | 2015-04-29 | 2016-08-03 | 昆明理工大学 | A kind of tobacco humectant and preparation method thereof |
| CN104946390B (en) * | 2015-05-31 | 2018-10-23 | 中国烟草总公司郑州烟草研究院 | A kind of processing method of electronics natural perfume for cigarette |
| CN104839885B (en) * | 2015-05-31 | 2016-08-24 | 中国烟草总公司郑州烟草研究院 | A kind of electronic cigarette liquid and preparation method thereof of improvement |
| CN106174687B (en) * | 2016-07-20 | 2017-09-22 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette coffee-extract |
| CN106387990B (en) * | 2016-11-22 | 2018-10-26 | 中国烟草总公司郑州烟草研究院 | High-nicotine tobacco extract and its application |
| CN108013501B (en) * | 2017-11-29 | 2020-09-29 | 广西中烟工业有限责任公司 | Application of humectant for cigarettes |
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