CN113243549B - A kind of electronic atomization liquid use plant to extract lemon flavor essence and extraction method - Google Patents

Abstract

The application belongs to the field of essence and spice, and particularly relates to lemon essence extracted from plants for electronic atomized liquid and an extraction method. The preparation raw materials for extracting the lemon-flavor essence from the plants for the electronic atomization liquid comprise natural plants and an extraction solvent, wherein the mass ratio of the natural plants to the extraction solvent is (5-15): 100, the preparation raw materials of the natural plant comprise, by weight, 10-20 parts of bergamot pulp, 10-25 parts of bergamot peel, 3-5 parts of rosemary, 4-8 parts of seaweed, 5-10 parts of aloe, 5-10 parts of orange, 6-12 parts of momordica grosvenori and 3-5 parts of sage. According to the application, through coordination and synergism of active substances in eight natural plants, the quality guarantee period is long, the stability is good, the lemon fragrance is lasting, the suction quality of the electronic atomized liquid can be improved, the irritation of the electronic atomized liquid is reduced, and the taste is fine and soft.

Description

A kind of plant extracts lemon flavor essence and extraction method for electronic atomization liquid

technical field

The application belongs to the field of flavors and fragrances, and in particular relates to a plant-based extraction of lemon flavor essence for electronic atomization liquid and an extraction method.

Background technique

Electronic atomizing liquids are often added with flavors and fragrances to adjust the flavor. At present, the mainstream flavors on the market include traditional tobacco flavors, cool mint flavors, and various fruit flavors, such as lychee, peach, and watermelon. flavor and lemon flavor. Among them, tobacco flavor is highly realistic, but has a strong throat hit; mint flavor can cover up the strong and astringent taste of nicotine in electronic atomized liquid, but its cool feeling is strong and lasting, which is not suitable for people with cold constitution; lychee flavor, The peach and watermelon flavors are refreshing, but they slowly cover up the strong astringency of nicotine in the electronic atomization liquid, and the fragrance persistence is poor. The lemon-flavored essence has a strong fragrance, which can mask the strong and astringent taste of nicotine in the electronic atomization liquid, and is loved by the majority of smokers.

The lemon flavor essence is mainly derived from natural lemon extract, and the extraction solvent is mainly a mixed solution of water and ethanol. Among them, the fresh lemon fruit is extracted by cold grinding method, and the lemon extract obtained by cold grinding method has good aroma, but darker color; The lemon peel is extracted by steam distillation. Limonene, citral, octanal, nonanal, decanal, dodecaldehyde, pinene, camphene, linalool, linalyl acetate, geranyl acetate in lemon The solubility of active ingredients such as neryl acetate and neryl acetate is not good, and the active ingredients in lemon extract are easily oxidized, volatilized, decomposed, etc. during storage and transportation, and will also undergo biochemical reactions in contact with microorganisms. The shelf life is short, affecting Flavor and puff quality of vaping liquids.

In view of the technical defects of short shelf life and poor stability of the current lemon extract, the applicant believes that there is an urgent need to develop a kind of electronic atomization liquid for extracting lemon flavor essence from plants, which can improve the shelf life and stability while improving the electronic atomization liquid. suction quality.

SUMMARY OF THE INVENTION

In order to simultaneously improve the shelf life and stability of the lemon-flavored plant extract essence and the suction quality of the electronic atomization liquid, the present application provides a plant-based lemon-flavored essence for electronic atomization liquid and an extraction method.

The first aspect, the application provides a kind of electronic atomization liquid extraction lemon flavor essence with plant, adopts following technical scheme:

A kind of plant extracts lemon flavor essence for electronic atomization liquid, and its preparation raw material comprises natural plant and extraction solvent, the mass ratio of described natural plant and extraction solvent is (5-10): 100, by weight, described natural plant and extraction solvent The raw materials for preparing plants include 10-20 parts of lemon pulp, 10-25 parts of lemon peel, 3-5 parts of rosemary, 4-8 parts of seaweed, 5-10 parts of aloe vera, 5-10 parts of orange, 6-parts of Luo Han Guo 12 servings and 3-5 servings of sage.

By adopting the above technical scheme, the lemon flavor essence jointly extracted from lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, Luo Han Guo and sage, by regulating the content of each natural plant, each of the eight natural plants The coordination and synergy of active substances not only has a long shelf life and good stability, but also has a long-lasting lemon fragrance. It can also improve the suction quality of the electronic atomized liquid, reduce the irritation of the electronic atomized liquid, and make the taste delicate and soft.

Among them, the two plant components of lemon pulp and lemon peel provide lemon flavor, and the addition of orange enriches the lemon flavor because orange contains hesperidin, citric acid and limonene. However, the volatile oil in orange and lemon peel is volatile during storage and transportation, which will reduce the persistence of lemon flavor, and aldehydes such as citral, octanal, nonanal, decanal, dodecaldehyde and other aldehydes in lemon pulp and lemon peel Substances are easily oxidized.

The active ingredients of rosemary, orange, lemon pulp and lemon peel work together, and the rosmarinic acid in rosemary can improve the antioxidant properties of the lemon flavor essence extracted from plants for electronic atomization liquid, thereby improving the shelf life. .

The addition of seaweed and aloe vera, the active ingredients of rosemary, seaweed and aloe vera work together to improve the stability of the lemon flavor essence extracted from plants for electronic atomization liquid. On the one hand, this is because the active ingredients of polysaccharides contained in seaweed and aloe vera improve the consistency of the system, and active ingredients of polysaccharides also promote rosmarinic acid, chlorogenic acid, caffeic acid, ferulic acid, The dissolution of water-soluble active ingredients such as L-ascorbic acid, hesperidin and isohesperidin further improves the antioxidant properties of the lemon flavor essence extracted from plants for electronic atomization liquid. On the other hand, this is because the anthraquinone compounds contained in aloe vera also promote the dissolution of the fat-soluble components in rosemary, which can effectively increase the permeability and dispersion of various active ingredients in the pulp, peel and orange of jaggery. , to avoid the loss of aroma, so that the lemon fragrance lasts. In addition, the betaine in the seaweed improves the dispersibility of water-soluble active ingredients and fat-soluble ingredients, improves the stability of the lemon flavor essence extracted from plants for electronic atomization liquid, and makes the taste of electronic atomization liquid delicate and soft.

The addition of Luo Han Guo and sage, both of which work together, not only reduces the irritation of the electronic atomizing liquid, but also improves the stability of the lemon flavor essence extracted from plants for the electronic atomizing liquid.

Preferably, the mass ratio of the lemon pulp, the peel of the lemon and the rosemary is 1:1.2:0.25.

By adopting the above technical scheme, when the mass ratio of the lemon pulp, the peel of the lemon and the rosemary is 1:1.2:0.25, the antioxidant property and the lemon flavor of the lemon flavor essence extracted from the plant for the electronic atomization liquid are improved. When the content of rosemary is too high, although the antioxidant property is good, the fragrance of rosemary will affect the fragrance of lemon; and when the content of rosemary is too low, the antioxidant property of the system is poor, and the electronic atomization liquid The shelf life of lemon-flavored essences extracted from plants is shorter.

Preferably, the mass ratio of the rosemary, seaweed and aloe vera is 1:1.8:2.2.

By adopting the above technical solution, when the mass ratio of rosemary, seaweed and aloe vera is 1:1.8:2.2, the stability of extracting lemon flavor essence from plants for electronic atomization solution is further improved, further avoiding the loss of aroma, and making lemon fragrance It lasts longer, and at the same time makes the taste of the electronic atomization liquid more delicate and soft.

Preferably, the extraction solvent includes aqueous acetic acid, aqueous ethanol and propylene glycol.

By adopting the above technical scheme, the extraction solvent includes acetic acid aqueous solution, ethanol aqueous solution and propylene glycol, and extracts various active substances from eight natural plants, including lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, monk fruit and sage. The ingredients are better extracted, so that the lemon fragrance is more durable and the stability is better, and the suction quality of the electronic atomization liquid is good, which greatly reduces the irritation and makes the taste more delicate and soft. This is because the acetic acid in the acetic acid aqueous solution has the effect of adjusting the aroma, and can also improve the compatibility and solubility of the acidic active components in the lemon flavor essence extracted by the plant for the electronic atomization liquid. The ethanol aqueous solution improves various water-soluble components and lipids. The dissolution and solubility of soluble components, propylene glycol improves the coordination of the electronic atomization liquid, makes the taste more delicate and soft, and reduces the irritation.

Preferably, the mass ratio of the aqueous acetic acid solution, the aqueous ethanol solution and the propylene glycol is 2:5:3.

By adopting the above technical scheme, when the mass ratio of acetic acid aqueous solution, ethanol aqueous solution and propylene glycol is 2:5:3, the extraction efficiency of various active ingredients is higher, which further improves the persistence of lemon fragrance and the extraction of lemon with plants for electronic atomization liquid. The stability of monosodium glutamate also improves the suction quality of the electronic atomized liquid, further reduces the irritation, and increases the delicate and soft taste of the taste.

Preferably, the mass fraction of acetic acid in the aqueous acetic acid solution is 10-20 wt %; more preferably, the mass fraction of acetic acid in the aqueous acetic acid solution is 15 wt %.

By adopting the above technical scheme, when the mass fraction of acetic acid in the acetic acid aqueous solution is 10-20 wt%, especially 15 wt%, not only the acetic acid has a strong regulating aroma, but also the compatibility of various acidic active components in the acetic acid extract can be improved. and solubility. When the mass fraction of acetic acid in the acetic acid aqueous solution is too high, it will increase the acidity of the system, reduce the stability of various phenolic active components, and then affect the fragrance of lemon flavor essence extracted from plants for electronic atomization liquid; When the mass fraction of acetic acid is too low, the regulating effect of acetic acid on the aroma of lemon flavor essence extracted from plants for electronic atomization liquid is weakened, and it is not conducive to the dissolution of various acidic active components.

Preferably, the mass fraction of ethanol in the ethanol aqueous solution is 60-80 wt %; more preferably, the mass fraction of ethanol in the ethanol aqueous solution is 70 wt %.

By adopting the above technical solution, when the mass fraction of ethanol in the ethanol aqueous solution is 60-80 wt %, especially 70 wt %, the hydration of lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, mangosteen and sage The extraction efficiency of various active ingredients in eight natural plants is high, which is not only conducive to the dissolution of antioxidant active ingredients in rosemary, but also improves the shelf life of lemon flavor essence extracted from plants for electronic atomization liquid. The dissolution of polysaccharide substances and betaine in aloe vera improves the stability of the lemon flavor essence extracted from plants for electronic atomization liquid. The mass fraction of ethanol is too large, which is not conducive to the dissolution of water-soluble components, while the mass fraction of ethanol is too small, which is not conducive to the dissolution of fat-soluble components, and the stability of the system is poor in both states.

In the second aspect, the application provides a method for extracting lemon flavor essence from plants for electronic atomization liquid, and adopts the following technical scheme:

A method for extracting lemon flavor essence from plants for electronic atomization liquid, comprising the following steps:

S1. Dry lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, mangosteen and sage, crush and sieve, and take out the powder under the sieve;

S2, add ethanol aqueous solution to the powder obtained in step S1, carry out ultrasonic-assisted extraction, and filter to obtain an ethanol extract;

S3, add acetic acid aqueous solution to the powder obtained in step S1, carry out ultrasonic-assisted extraction, and filter to obtain acetic acid extract;

S4, the ethanol extract obtained in step S2 and the acetic acid extract obtained in step S3 are combined, and concentrated to obtain a concentrate;

S5. Add propylene glycol to the concentrate obtained in step S4, extract at 40-60° C. for 6-8 hours, and obtain an electronic atomization liquid to extract lemon flavor essence from plants.

By adopting the above-mentioned technical scheme, the powders of eight natural plants are extracted by ultrasonic assisted extraction with an aqueous ethanol solution and an aqueous acetic acid solution respectively, and then the extracts of the two are combined, and then heated and extracted with propylene glycol. MSG not only has good stability, but also improves the fragrance persistence, and reduces the irritation of the electronic atomized liquid, making the taste more delicate and soft. Controlling the extraction temperature of propylene glycol to 40-60°C can improve the fragrance persistence of the lemon flavor essence extracted from plants for electronic atomization liquid.

Preferably, in the step S2, the extraction temperature of the ultrasonic-assisted extraction is 30-40°C, the extraction time is 1.5-2.5 hours, and the ultrasonic frequency is 35-45KHz; more preferably, in the step S2, the ultrasonic-assisted extraction is performed. The extraction temperature was 35°C, the extraction time was 2 hours, and the ultrasonic frequency was 40KHz.

By adopting the above technical scheme, extracting powders of eight natural plants with aqueous ethanol solution, and controlling the temperature and frequency of ultrasonic-assisted extraction, the homogeneity of the ethanol extract can be improved, thereby improving the long-lasting fragrance of the lemon flavor essence extracted from plants for electronic atomization liquid stability and stability.

To sum up, the present application has the following beneficial effects:

1. This application adopts the lemon-flavored essence jointly extracted from lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, Luo Han Guo and sage, and by regulating the content of each natural plant, each activity in the eight natural plants. The coordination and synergy of substances not only has a long shelf life and good stability, but also has a long-lasting lemon fragrance. It can also improve the suction quality of the electronic atomized liquid, reduce the irritation of the electronic atomized liquid, and make the taste delicate and soft.

2. The extraction solvent of this application includes acetic acid aqueous solution, ethanol aqueous solution and propylene glycol, and the various active ingredients in eight natural plants of citron pulp, citron peel, rosemary, seaweed, aloe vera, orange, mangosteen and sage Better extraction makes the lemon fragrance more durable and stable, and the suction quality of the electronic atomized liquid is good, which greatly reduces the irritation and makes the taste more delicate and soft.

3, the application adopts ethanol aqueous solution and acetic acid aqueous solution respectively to carry out ultrasonic-assisted extraction to the powder of eight kinds of natural plants, then merge the two extracts, and then use propylene glycol to heat and extract, and the obtained electronic atomization solution uses plants to extract lemon flavor essence. Not only has good stability, but also improves the persistence of fragrance, but also reduces the irritation of the electronic atomized liquid, making the taste more delicate and soft.

Detailed ways

The present application will be further described in detail below with reference to the examples.

The raw materials used in the present application can be obtained from the market, wherein the lemon pulp is derived from the peeled components of the lemon, the peel is derived from the peeled components of the lemon, the lemon, rosemary, seaweed, Aloe vera, orange, mangosteen and sage are all fresh fruits purchased from local bazaars. Unless otherwise specified, the raw materials not mentioned in the examples and comparative examples of this application were purchased from Sinopharm Chemical Reagent Co., Ltd.

Example

Embodiments 1-19 provide a kind of electronic atomization liquid extracting lemon flavor essence from plants, which will be described below by taking Embodiment 1 as an example.

The electronic atomization liquid that embodiment 1 provides extracts lemon flavor essence with plant, and its preparation steps are:

S1. Dry 100g of lemon pulp, 100g of lemon peel, 30g of rosemary, 40g of seaweed, 50g of aloe vera, 50g of orange, 60g of Luo Han Guo and 30g of sage at 60°C, smash through a 100-mesh sieve, and take out the powder under the sieve. ;

S2, take 50 g of the powder obtained in step S1, add 700 g of an ethanol aqueous solution with a mass fraction of 60 wt %, carry out ultrasonic-assisted extraction at 30° C. and an ultrasonic frequency of 35 KHz for 2.5 h, and filter to obtain an ethanol extract;

S3, the ethanol extract obtained in step S2 is concentrated to one-tenth of the original quality to obtain a concentrate;

S4, adding 300 g of propylene glycol to the concentrate obtained in step S3, and extracting at 40° C. for 8 hours to obtain an electronic atomization liquid that uses plants to extract lemon flavor essence.

Example 2 is different from Example 1 only in that: in the step S2, the mass of the powder obtained in the step S1 is replaced by 50 g to 100 g.

Example 3 is different from Example 1 only in that: in step S2, the mass of the powder obtained in step S1 is replaced by 50 g to 75 g.

Examples 4-9 differ from Example 3 only in that the quality of the raw materials for preparing the natural plants is different, as shown in Table 1 for details.

The quality of the preparation raw material of table 1 embodiment 3-9 natural plant

Example 10 is only different from Example 9 in that: the extraction solvent contains an aqueous acetic acid solution;

The preparation steps of the electronic atomization liquid extracting lemon flavor essence from plants described in Example 10 are:

S1. Dry 150g of lemon pulp, 180g of lemon peel, 37.5g of rosemary, 67.5g of seaweed, 82.5g of aloe vera, 75g of orange, 90g of monk fruit and 40g of sage at 50°C, smash through a 100-mesh sieve, and take Sieve the powder;

S2, taking 37.5 g of the powder obtained in step S1, adding 400 g of an aqueous ethanol solution with a mass fraction of 60 wt %, performing ultrasonic-assisted extraction at 30° C. and an ultrasonic frequency of 35 KHz for 2.5 h, and filtering to obtain an ethanol extract;

S3, taking 37.5 g of the powder obtained in step S1, adding 300 g of an aqueous acetic acid solution with a mass fraction of 10 wt %, performing ultrasonic-assisted extraction at 30° C. and an ultrasonic frequency of 35 KHz for 2.5 h, and filtering to obtain an acetic acid extract;

S4, the ethanol extract obtained in step S2 and the acetic acid extract obtained in step S3 are combined, and concentrated to one-tenth of the original quality to obtain a concentrate;

S5, adding 300 g of propylene glycol to the concentrate obtained in step S4, and extracting at 40° C. for 8 hours to obtain an electronic atomization liquid that uses plants to extract lemon flavor essence.

Examples 11-19 differ from Example 10 only in that the composition and quality of the extraction solvent are different, as shown in Table 2 for details.

The composition and quality of table 2 embodiment 10-19 extraction solvent

Examples 20-21 differ from Example 15 only in that the process parameters of steps S2 and S5 in the extraction method are different, as shown in Table 3 for details.

The process parameters of steps S2 and S5 in the extraction method of table 3 embodiment 15, 20-21

Comparative ratio

Comparative Examples 1-6 differ from Example 1 only in that the quality of the raw materials for the preparation of natural plants is different, as shown in Table 4 for details.

The quality of the raw materials for the preparation of table 4 comparative examples 1-6 natural plants

Raw materials for the preparation of natural plants Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Lemon pulp 130g 100g 100g 150g 100g 100g lemon peel 100g 100g 100g 100g 100g 100g rosemary / 30g 30g 30g 30g 30g seaweed 40g / 90g 20g 40g 40g aloe vera 50g 90g / 20g 50g 50g orange 50g 50g 50g 50g 50g 50g Monk fruit 60g 60g 60g 60g / 90g sage 30g 30g 30g 30g 90g /

Performance Testing Test The following performance testing was performed for the lemon flavor essence extracted from plants for electronic atomization solutions provided in Examples 1-21 and Comparative Examples 1-6 of the present application.

1. Stability: Stability test was carried out for the electronic atomization liquid described in Examples 1-21 and Comparative Examples 1-6 to extract lemon flavor essence from plants,

The steps of the test method are:

(1) Place the lemon flavor essence extracted from plants for electronic atomization liquid in a freezing environment with a temperature of -2 °C and a humidity of 60% for 48 hours;

(2) The electronic atomization liquid treated in step (1) is placed in a room temperature environment with a temperature of 20° C. and a humidity of 60% for 48 hours;

(3) placing the electronic atomization liquid processed in step (2) in a high-temperature and high-humidity environment with a temperature of 100° C. and a humidity of 90% for 48 hours;

(4) placing the electronic atomization liquid processed in step (3) in a high-temperature dry environment with a temperature of 90° C. and a humidity of 10% for 48 hours;

(5) Take the above-mentioned 4 steps as one cycle, after each cycle, measure whether the lemon flavor essence extracted from plants for electronic atomization liquid is compared with the lemon flavor essence extracted from plants for electronic atomization liquid before treatment, whether the fragrance has or not. If there is a significant change, record the corresponding number of cycles. If there is no obvious change, continue to the next cycle, and record the number of cycles corresponding to the significant change in the final fragrance. The test results are shown in Table 5.

2. Shelf life: Take 10 parts (1g each) of lemon flavor essence extracted from plants for electronic atomization liquid described in Example 1-21 and Comparative Example 1-6, respectively, and place them in a room temperature environment of 25°C and a humidity of 60%. Place in the middle, track and detect whether it has deteriorated (observe whether the color changes every 1 day), record its shelf life, and take the average value. The test results are shown in Table 5.

Table 5 Test effects of stability and shelf life

lemon flavor Stability (times) Shelf life (days) Example 1 35 438 Example 2 32 427 Example 3 40 446 Example 4 39 443 Example 5 42 448 Example 6 44 450 Example 7 45 451 Example 8 48 452 Example 9 52 452 Example 10 55 453 Example 11 57 454 Example 12 59 455 Example 13 60 456 Example 14 63 457 Example 15 66 458 Example 16 54 452 Example 17 53 452 Example 18 54 453 Example 19 54 452 Example 20 65 458 Example 21 67 459 Comparative Example 1 twenty four 180 Comparative Example 2 12 240 Comparative Example 3 16 257 Comparative Example 4 15 216 Comparative Example 5 18 228 Comparative Example 6 20 194

3. Use effect test: Mix 5g of the electronic atomization liquid described in Example 1-21 and Comparative Example 1-6 with plant-extracted lemon flavor essence, 0.6g of nicotine, 40g of glycerin and 54.4g of propylene glycol, and stir evenly to obtain The electronic atomizing liquid was added to the electronic cigarette device, and 270 smokers were selected and divided into 27 groups with 10 people in each group. 3 evaluation indicators, including lemon flavor, irritation, and delicate and soft taste. The evaluation indicators are shown in Table 6. Each smoker scores the smoking experience according to the evaluation indicators, collects the score results, takes the average value, and the test results See Table 7.

Table 6 Use effect evaluation indicators

Table 7 Results of using effect evaluation

lemon flavor lemon scent irritating Delicate and soft taste Example 1 3.2 2.4 3.4 Example 2 4.5 2.1 3.9 Example 3 3.9 2 3.8 Example 4 4 2.1 3.8 Example 5 4.1 1.9 3.7 Example 6 4.2 1.9 3.7 Example 7 4.3 1.8 3.6 Example 8 4.3 1.7 3.9 Example 9 4.3 1.7 4.1 Example 10 4.4 1.5 4.2 Example 11 4.4 1.4 4.4 Example 12 4.4 1.3 4.5 Example 13 4.6 1.2 4.6 Example 14 4.7 1.2 4.6 Example 15 4.8 1.3 4.7 Example 16 4.3 1.6 4.2 Example 17 4 1.8 4.3 Example 18 4.5 1.7 4.2 Example 19 4.3 1.6 4.1 Example 20 4.9 1.2 4.8 Example 21 4.9 1.1 4.9 Comparative Example 1 3.3 2.9 2.7 Comparative Example 2 2.3 3.6 1.5 Comparative Example 3 2.5 3.9 2 Comparative Example 4 3.4 3.2 1.8 Comparative Example 5 2.6 4.6 2.2 Comparative Example 6 2.2 4.3 2.3

The present application is described in detail below in conjunction with the detection data provided in Table 5 and Table 7.

It can be seen from Example 1 of the present application and Comparative Examples 1-6 that the lemon flavor essence jointly extracted from lemon pulp, lemon peel, rosemary, seaweed, aloe vera, orange, Luo Han Guo and sage has a synergistic effect, especially It is to control the amount of rosemary, seaweed and aloe vera added, which can improve the stability of lemon flavor essence, prolong the shelf life, and reduce the irritation of the electronic atomizing liquid, so that the taste of the electronic atomizing liquid is delicate and soft.

It can be seen from Examples 1-3 of the present application that when the mass ratio of natural plants and extraction solvent is 7.5:100, the stability of lemon essence is better and the shelf life is longer; when the mass ratio of natural plants and extraction solvent is 10:100 , Lemon-flavored essence used in electronic atomization liquid corresponds to a stronger lemon-flavored aroma, a more delicate and soft taste, but a higher irritant ratio of 7.5:100, and the lemon-flavored essence has poor stability and a short shelf life. Therefore, considering comprehensively, Embodiment 3 is relatively better.

From Examples 3-9 of the present application, it can be seen that by regulating the content of each natural plant, the coordination and synergy of each active substance in the eight natural plants not only has a long shelf life, good stability, but also has a lasting lemon fragrance, and can also improve electronic atomization. Improve the suction quality of the liquid, reduce the irritation of the electronic atomized liquid, and make the taste delicate and soft. Considered comprehensively, Embodiment 9 is relatively better.

It can be seen from Examples 9-10 of the present application that the extraction solvent includes an aqueous acetic acid solution, an aqueous ethanol solution and propylene glycol, wherein the acetic acid in the aqueous acetic acid solution has the effect of adjusting the aroma, and can also improve the acidic activity in the extraction of lemon flavor essence from plants for electronic atomization liquid The compatibility and solubility of the ingredients make the stability of the lemon flavored essence better, and the suction quality of the electronic atomization liquid is good, which greatly reduces the irritation and makes the taste more delicate and soft.

It can be seen from Examples 10-11 of this application that when the mass ratio of the aqueous acetic acid solution, the aqueous ethanol solution and the propylene glycol is 2:5:3, the stability of the lemon flavor essence extracted from the plant for the electronic atomization solution is better, and the stability of the electronic atomization solution is better. The irritation is low, and the taste is fine and soft.

From Examples 11-13 of the present application, it can be seen that the lemon flavor essence extracted from the acetic acid aqueous solution with a mass fraction of 15 wt% has better stability, longer shelf life, lower irritation of the corresponding electronic atomization liquid, and delicate and soft taste. better.

It can be seen from Examples 13 and 16-17 of this application that the mass fraction of ethanol is too large, which is not conducive to the dissolution of water-soluble components, while the mass fraction of ethanol is too small, which is not conducive to the dissolution of fat-soluble components, and the stability of the system in the two states is Sex is poor.

It can be seen from Examples 13-15 of the present application that the lemon flavor essence obtained by extracting the acetic acid aqueous solution with a mass fraction of 15 wt% has better fragrance and better stability.

It can be seen from Examples 13 and 18-19 of the present application that when the mass fraction of acetic acid in the acetic acid aqueous solution is too high, the acidity of the system will be increased, the stability of various phenolic active components will be reduced, and the plants used in the electronic atomization solution will be affected. Extract the fragrance of lemon flavor; when the mass fraction of acetic acid in the acetic acid aqueous solution is too low, the regulating effect of acetic acid on the aroma of lemon flavor extracted from plants for electronic atomization liquid is weakened, and it is not conducive to the dissolution of various acidic active components.

This specific embodiment is only an explanation of the application, and it does not limit the application. Those skilled in the art can make modifications to the embodiment without creative contribution as needed after reading this specification, but as long as the rights of the application are All claims are protected by patent law.

Claims (7)

1. The method for extracting the lemon flavor essence from the plants for the electronic atomized liquid is characterized by comprising the following steps of:

s1, drying Citrus limon flesh, Citrus limon peel, Rosmarinus officinalis, seaweed, Aloe, orange, fructus Siraitiae Grosvenorii and Salvia officinalis, pulverizing, sieving, and collecting the sieved powder;

s2, adding an ethanol water solution into the powder obtained in the step S1, performing ultrasonic-assisted extraction, and filtering to obtain an ethanol extracting solution;

s3, adding an acetic acid aqueous solution into the powder obtained in the step S1, performing ultrasonic-assisted extraction, and filtering to obtain an acetic acid extracting solution;

s4, mixing the ethanol extract obtained in the step S2 and the acetic acid extract obtained in the step S3, and concentrating to obtain a concentrate;

s5, adding propylene glycol into the concentrate obtained in the step S4, and extracting for 6-8h at 40-60 ℃ to obtain the lemon-flavor essence extracted from the electronic atomized liquid by plants;

the preparation raw materials for extracting the lemon flavor essence from the plants for the electronic atomization liquid comprise natural plants and an extraction solvent, wherein the mass ratio of the natural plants to the extraction solvent is (5-10): 100, the preparation raw materials of the natural plants comprise, by weight, 10-20 parts of bergamot pulp, 10-25 parts of bergamot peel, 3-5 parts of rosemary, 4-8 parts of seaweed, 5-10 parts of aloe, 5-10 parts of orange, 6-12 parts of momordica grosvenori and 3-5 parts of sage;

the extraction solvent comprises aqueous acetic acid, aqueous ethanol, and propylene glycol.

2. The method for extracting lemon flavor essence from plants for electronic atomization liquid as claimed in claim 1, wherein the mass ratio of the bergamot pulp to the bergamot peel to the rosemary is 1:1.2: 0.25.

3. The method for extracting lemon-flavor essence from plants for electronic atomization liquid as claimed in claim 1, wherein the mass ratio of rosemary, seaweed and aloe is 1:1.8: 2.2.

4. The extraction method of lemon flavor essence from plants for electronic atomization liquid as claimed in claim 1, wherein the mass ratio of the acetic acid aqueous solution, the ethanol aqueous solution and the propylene glycol is 2:5: 3.

5. The method for extracting lemon flavor from plants for electronic atomization liquid as claimed in claim 1, wherein the mass fraction of acetic acid in the acetic acid aqueous solution is 10-20 wt%.

6. The method for extracting lemon flavor from plants for electronic atomization liquid as claimed in claim 1, wherein the mass fraction of ethanol in the ethanol aqueous solution is 60-80 wt%.

7. The method for extracting lemon-flavor essence from plants for electronic atomization liquid as claimed in claim 1, wherein in the step of S2, the extraction temperature of ultrasonic-assisted extraction is 30-40 ℃, the extraction time is 1.5-2.5 hours, and the ultrasonic frequency is 35-45 KHz.