细支卷烟不同加香方式香味成分的转移行为  

Smoke transfer of aroma components in slim cigarettes flavored by different methods

作　　者：吴秉宇 费婷[1] 罗辰[1] 毕艳玖[1] 马立超[1] 陶立奇 吴达[1] WU Bingyu;FEI Ting;LUO Chen;BI Yanjiu;MA Lichao;TAO Liqi;WU Da(Technology Center,Shanghai Tobacco Group Co.,Ltd.,Shanghai 201315,China)

机构地区：[1]上海烟草集团有限责任公司技术中心,上海市201315

出　　处：《烟草科技》2021年第1期24-31,共8页Tobacco Science & Technology

摘　　要：为研究烟丝、爆珠、丝束及香线加香方式下细支卷烟中香味成分的转移情况,建立了可对烟丝、主流烟气粒相物及滤嘴中醇类、醛类、酮类和酯类香味成分同时定量检测的GC-MS/MS分析方法。结果表明:①30 d密封保存后,4种加香方式烟丝与滤嘴中香味成分分布差异明显,烟丝加香样品香味成分迁移比例较大。②丝束和香线加香方式下香味成分主流烟气粒相转移率较为接近;烟丝加香方式下沸点较高成分主流烟气粒相转移率高于其他3种加香方式,爆珠加香最低。③对于醛类、酮类、酯类香味成分,烟丝、丝束和香线3种加香方式下同类物质主流烟气粒相转移率随沸点升高而逐步增大,爆珠加香方式下则随沸点升高先增大后减小;醇类香味成分主流烟气粒相转移率随沸点变化规律较其他香味成分稍有差异。④丝束加香方式下4类香味成分的滤嘴残留率略高于香线加香;爆珠加香方式下沸点较高成分的滤嘴残留率高于其他3种加香方式,烟丝加香方式下沸点较高成分的滤嘴截留率最低。To study the influences of four flavoring methods(cut tobacco,breakable capsule,tow,and cotton thread flavoring)on the transfer of aroma components in slim cigarette smoke,a gas chromatography-tandem mass spectrometry(GC-MS/MS)method for simultaneously and quantitatively determining the alcohols,aldehydes,ketones and esters in cut tobacco,particulate matter of mainstream smoke,and filter were developed.The results showed that:1)After storing airtightly for 30 days,the distribution of aroma components in cut tobacco and filter differed significantly among the cigarettes flavored by the four methods.The transfer rates of aroma components were the highest in tobacco-flavored samples.2)The transfer rates of aroma components to particulate matter of mainstream smoke in tow-flavored samples were similar to those in thread-flavored samples.The transfer rates of aroma components with higher boiling points were the highest in tobacco-flavored samples and the lowest in capsule-flavored samples.3)With the increase of boiling points of congeneric aroma components,the transfer rates of aldehydes,ketones and esters aroma components to particulate matter of mainstream smoke in tobacco-flavored,tow-flavored and thread-flavored samples increased,while those in capsule-flavored samples increased first and then decreased.The alcoholic aroma components slightly differed from the other aroma components in the relationships between the transfer rate to particulate matter of mainstream smoke and boiling point.4)The filter retention rates of the four kind aroma components in tow-flavored samples were slightly higher than those in thread-flavored samples.Capsule flavoring resulted in the highest filter retention rates of aroma components with higher boiling points,while tobacco flavoring was the opposite.

关 键 词：细支卷烟 加香方式 香味成分 转移 烟丝 爆珠 丝束 香线 

分 类 号：TS411.2[农业科学—烟草工业]