不同透气度卷烟主流烟气中香味成分的逐口递送规律研究  

Study on puff-by-puff delivery discipline of flavor components in mainstream smoke of cigarettes with different permeability

作　　者：余晶晶[1] 赵晓东[1] 王冰[1] 刘克建[1] 秦亚琼[1] 刘绍锋[1] 张晓兵[1] 蔡君兰[1] YU Jingjing;ZHAO Xiaodong;WANG Bing;LIU Kejian;QIN Yaqiong;LIU Shaofeng;ZHANG Xiaobing;CAI Junlan(Key Laboratory of Tobacco Chemistry,Zhengzhou Tabacco Research Institute of China National Tobacco Corporation,Zhengzhou 450001,China)

机构地区：[1]中国烟草总公司郑州烟草研究院烟草化学重点实验室

出　　处：《轻工学报》2019年第3期42-51,共10页Journal of Light Industry

基　　金：中国烟草总公司2016年度重点项目(110201603006)

摘　　要：为考察卷烟主流烟气中香味成分在抽吸过程中的逐口输送规律,采用由实验室自有专利改装的常规分析用20孔道转盘式吸烟机,实现卷烟的逐口抽吸,建立了卷烟主流烟气单口气粒相物中中性和碱性香味成分的GC-MS定量分析方法,采用该分析方法对香味成分逐口递送规律及卷烟纸透气度、接装纸透气度对其的影响进行了研究.结果表明:1)所建立的分析方法其精密度、回收率较好,适合卷烟烟气单口气相物和粒相物中中性和碱性香味物质的定量分析.2)卷烟主流烟气的焦油、烟气烟碱传输量随着抽吸口数的增加均呈现较为稳定的增加趋势,随着卷烟纸透气度、接装纸透气度的增大而减少.3)中性和碱性香味成分传输量随着抽吸口数的增加而增加,但各种香味成分的传输略有不同,随着卷烟纸透气度、接装纸透气度的增大而减少.4)单位焦油和单位烟碱逐口主流烟气气相和粒相物中中性和碱性香味成分逐口含量均为第1口最低,之后与抽吸口数基本保持一致.In order to investigate the puff-by-puff discipline of flavor components in the mainstream cigarette smoking, a 20-channel rotary disc smoker modified from a patent in laboratory was used to achieve the puff-by-puff smoking of cigarettes. A GC-MS quantitative analysis method for neutral and alkaline flavor components in single-mouthful particulate phase of mainstream cigarette smoke was established. By using the established analytical method, the puff-by-puff delivery discipline of flavor components and the effects of the permeability of cigarette paper and packaging paper were studied. The results showed that: 1) The established analytical method had a good precision and recovery and was suitable for the quantitative analysis of neutral and alkaline aroma substances in single-mouthful gaseous and granular phase of cigarette smoke. 2) The transport capacity of tar and nicotine in the mainstream cigarette smoke steadily increased with the increase in the number of suction mouths, and decreased with the increase in the permeability of cigarette paper and packaging paper. 3) The transmission of neutral and alkaline aroma components increased with the increase in the number of suction mouths, but the transmission of various flavor components was slightly different, and decreased with the increase of the permeability of cigarette paper and packaging paper. 4) The puff-by-puff contents of neutral and alkaline aroma components in gaseous and granular phase of the mainstream smoke per unit tar and nicotine were the lowest in the first puff, and then were in line with the number of suction puffs.

关 键 词：卷烟主流烟气 香味成分 逐口递送 气相物 粒相物 透气度 

分 类 号：TS411.2[农业科学—烟草工业]