一些酯类香料单体在卷烟中转移率的测定  

The transfer ratio of some ester flavors in cigarette

作　　者：宋瑜冰[1] 宗永立[1] 谢剑平[1] 唐宏 

机构地区：[1]中国烟草总公司郑州烟草研究院 [2]重庆烟草工业有限公司

出　　处：《中国烟草学报》2005年第3期17-22,共6页Acta Tabacaria Sinica

基　　金：国家烟草专卖局基金资助重点科研项目"中式卷烟香精香料核心技术研究"(合同号:110200401041)的一部分。

摘　　要：使用同时蒸馏萃取以及气相色谱(GC)和气相色谱/质谱联用(GC/MS)分析方法,对注射加入卷烟中的酯类香料单体,在烟丝中的持留率、滤嘴截留率,以及抽吸后单体在主流粒相、滤嘴和烟蒂中的转移行为进行了分析研究。结果表明,在加香后迅速剥离并处理的卷烟纸和滤嘴中,没有检测到目标单体;沸点较低的单体在烟丝中的持留率较低,异戊酸酯、乙酸酯和乙醇羧酸酯系列香料在烟丝中的持留率、在抽吸后的主流粒相和滤嘴中的转移率大都随着分子量和沸点的增大而增大;肉桂酸酯系列单体在烟丝中的持留率接近100%,在抽吸后的主流粒相、滤嘴中的转移率都相对较高。另外还发现目标单体在烟蒂中的转移率都较低。Some ester flavors were injected in cigarette and analyzed with simultaneous distillation and extraction equipment and GC and GC/MS to observe the transfer ratio to cut tobacco, filter tip, mainstream smoke and stub. Results show that :1) there are no targeting components in cigarette paper and filter tip before smoke and after injected. 2) The components with low boiling points have low hold ratio in cut tobacco, the ratio of other ester flavors except cinnamate series hold in cut tobacco, intercepted in filter tip ,transfer to mainstream smoke of the most components increase as molecular weight and boiling point grow. 3) The ratio of cinnamate series ester flavors hold in cut tobacco is close to 100%, the transfer ratio of filter tip,mainstream smoke is relatively high after smoke. 4) The ratio of the targeting components transfer to stud is low?

关 键 词：酯类香料 转移率 持留率 气相色谱法 

分 类 号：TS47[农业科学—烟草工业]