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作 者:郑峰洋 尹献忠 李耀光 陈芝飞 张东豫 马胜涛 郝辉 付瑜锋 赵旭 赵志伟 樊美娟[2] ZHENG Fengyang;YIN Xianzhong;LI Yaoguang;CHEN Zhifei;ZHANG Dongyu;MA Shengtao;HAO Hui;FU Yufeng;ZHAO Xu;ZHAO Zhiwei;FAN Meijuan(Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China)
机构地区:[1]河南中烟工业有限责任公司技术中心,郑州号450016 [2]中国烟草总公司郑州烟草研究院,郑州450001
出 处:《烟草科技》2021年第12期46-52,共7页Tobacco Science & Technology
基 金:河南中烟工业有限责任公司2019年重点项目“加热不燃烧卷烟中单体香料释放行为及其功能评价”(AW2019001)。
摘 要:为了在加热卷烟调香中更加科学合理地使用烤甜香单体香料,以自制加热卷烟为载体,采用GC-MS分析方法,测定了0.01%和0.05%两个添加量下气溶胶中6种烤甜香成分的逐口释放量,揭示了烤甜香单体香料的逐口转移规律。结果表明:①气溶胶中6种烤甜香成分的释放量总体均呈现先升高后降低的趋势;②0.01%和0.05%添加量下,6种烤甜香单体香料的逐口转移率范围分别为0.5%~15.6%和1.0%~9.6%,其最大值均出现在第3口或第4口;③各烤甜香单体香料在气溶胶中逐口转移率之和与抽吸口数序号呈良好的线性正相关关系;④两个添加量下,6种烤甜香单体香料在气溶胶中的总转移率分别为34.2%~73.1%和23.3%~63.7%。In order to use single top flavors with roasted sweet aroma in heated tobacco products for flavor enhancement,puff-by-puff release of six roasted sweet aroma compounds in the aerosols of heated tobacco products was measured using GC-MS.The six aroma components were added into the tobacco rod at 0.01%and 0.05%of tobacco mass,and the puff-by-puff transfer rates were determined.The results showed that:1)The puff-by-puff releases of the six aroma components in the aerosol of heated tobacco products increased first and then decreased with the puff number.2)When added at 0.01%and 0.05%,their puff-by-puff transfer rates were between 0.5%-15.6%and 1.0%-9.6%,respectively,and the per puff transfer rate peaked in the third or fourth puff.3)There was a good linear positive correlation between the total of puff-by-puff transfer rates of the six single flavors in aerosols and the puff number.4)At the two addition rates,the total transfer rates of the six single flavors in aerosols were between 34.2%-73.1%and 23.3%-63.7%respectively.
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