影响卷烟烟气柔和性的主要化学成分分析及柔和性功能香精的开发  

Analysis of Chemical Components Affecting Cigarette Smoke Mildness and Development of Mildness Enhancing Flavor

作　　者：杨蕾[1] 杨清[1] 冯洪涛[1] 徐广晋[1] 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,云南省昆明市北郊上庄650202

出　　处：《烟草科技》2011年第7期5-9,27,共6页Tobacco Science & Technology

摘　　要：为了提升卷烟烟气柔和性,改善卷烟抽吸品质,采用GC-MS方法,对烟丝的化学成分、卷烟烟气成分进行测定,并对它们与卷烟烟气柔和性的相关性进行分析。结果表明:①糖氮比值高的,刺激较小,烟气柔和性较好;②游离烟碱含量高,劲头大,对喉部的冲击感较强,柔和性较差;③烟叶致香成分中新植二烯和高级脂肪酸酯含量、主流烟气粒相水分与卷烟柔和性存在正相关。以此为指导,利用天然植物原料及其提取物,开发了提高卷烟烟气柔和性的功能性香精,并将其应用于卷烟产品,对比评吸结果表明,添加了柔和性功能香精的卷烟产品,柔和性得分平均提高1.5～2分。In order to enhance the mildness of cigarette smoke and improve smoking quality, the chemical components in tobacco and cigarette smoke were determined with GC-MS, and their correlations with mildness of cigarette smoke were analyzed. The results showed that ： 1 ） tobacco with a higher ratio of sugar to nitrogen featured lower irritation and milder smoke ;2） higher free nicotine content related to stronger smoke impact but lower mildness;3） the contents of neophytadiene and higher fatty acid esters in tobacco and the moisture content in particulate matter of mainstream smoke positively correlated with smoke mildness. A functional flavor prepared from a natural plant and its extract was then developed. The panel test results of cigarette flavored with the developed flavor showed that the mildness scores of the flavored cigarette increased by 1.5 to 2 points.

关 键 词：卷烟 烟气柔和性 糖氮比 游离烟碱 粒相水分 新植二烯 高级脂肪酸酯 

分 类 号：TS411.2[农业科学—烟草工业]