烟用增香物质的分析技术进展  

Developments of analysis method for tobacco flavors

作　　者：任志芹 艾小勇[1,3] 张元[1,4] 王志[2] 付体鹏[1] 许成保 张峰[1] 

机构地区：[1]中国检验检疫科学研究院烟草安全与控制研究所,北京100123 [2]河北农业大学理学院,保定071001 [3]华中农业大学植物科学技术学院,武汉430070 [4]中国医科大学药学院,沈阳110001

出　　处：《食品安全质量检测学报》2014年第5期1444-1450,共7页Journal of Food Safety and Quality

基　　金：质检公益性行业科研专项(201310134);国家重大仪器设备开发专项(2012YQ14000806)~~

摘　　要：卷烟中的增香物质是卷烟生产中不可或缺的原料,该物质既能减少焦油含量,同时也能影响卷烟口味。然而卷烟中的增香物质化学成分复杂,很多物质有不同程度的生理毒性,因此对烟草中增香成分的测定具有显著意义。目前烟用增香物质的的前处理和检测技术多种多样,本文对烟用增香物质的前处理和检测技术进行了综述和比较,对一些新的分析技术也作了简要介绍,拟为卷烟中增香物质的检测提供依据。Public concern over varied flavor added in cigarettes have been increasing during the past few years. Tobacco flavors is indispensable for the production of cigarette. It is also an important factor affecting the taste of the cigarette. Some of the flavor added in cigarettes have been identified physiological toxicity. However, tobacco flavors is composed of complex chemicals. For the most part, we select different analytical methods based on the various nature of flavors. In this paper, pretreatment, separation and detection methods for tobacco flavors were reviewed. Some new analytical methods are also briefly introduced. Till now, Mass spectrometry is the most popular method of analysis over varied flavor added in cigarettes because of its high sensitivity and reproducibility.

关 键 词：烟用增香物质 前处理 分离 检测 

分 类 号：TS426[农业科学—烟草工业]