短支卷烟烟气香味成分逐口释放分析  

Puff-by-puff releases of aroma components in mainstream smoke of short cigarettes

作　　者：芦昶彤 王丁众[2] 李鹏[2] 刘珊[2] 姜兴益[3] 孙世豪[2] 赵永振 曾世通[2] LU Changtong;WANG Dingzhong;LI Peng;LIU Shan;JIANG Xingyi;SUN Shihao;ZHAO Yongzhen;ZENG Shitong(Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450000,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;National Tobacco Quality Supervision&Test Center,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450000 [2]中国烟草总公司郑州烟草研究院,郑州高450001 [3]国家烟草质量监督检验中心,郑州450001

出　　处：《烟草科技》2021年第12期64-72,94,共10页Tobacco Science & Technology

基　　金：河南中烟工业有限责任公司科技项目“短支烟加香加料核心技术研究”[豫烟工技(2018)7号];郑州烟草研究院院长基金项目“烟气口腔刺激化学表征方法研究”(432017CA0170)。

摘　　要：采用相同叶组和辅材卷制了短支(烟支长75 mm)与常规(烟支长84 mm)两种卷烟样品,分析了两种卷烟样品主流烟气常规成分、焦甜香成分、烟熏香成分和有机酸类香味成分的逐口释放情况及差异。结果表明:①短支和常规卷烟主流烟气TPM、焦油、烟碱和水分的逐口释放量均随抽吸口数序号的增加而升高,但短支卷烟的逐口释放量均明显高于常规卷烟。②释放量相对较高的焦甜香成分依次为糠醇、甲基环戊烯醇酮、麦芽酚、4-羟基-2,5-二甲基-3(2H)-呋喃酮;焦甜香成分的逐口释放量随抽吸口数序号的增加大部分呈先增加后减小趋势;短支卷烟逐口单位焦油释放量低于常规卷烟。③释放量相对较高的烟熏香成分依次为对甲酚、2-(4-羟基苯基)乙醇、邻甲酚、2,6-二甲氧基苯酚、苯酚;烟熏香成分的逐口释放量随抽吸口数序号的增加大部分呈先增加后减小趋势;短支卷烟前4口的逐口释放量明显高于常规卷烟,第5口明显低于常规卷烟;短支卷烟第5口的单位焦油释放量明显低于常规卷烟。④释放量相对较高的有机酸类香味成分依次为羟基乙酸、乳酸和丙酮酸;有机酸类香味成分的逐口释放量随抽吸口数序号的增加大部分呈上升趋势;短支卷烟的逐口释放量均明显高于常规卷烟。Samples of short and king-sized cigarettes were made with the same tobacco blend and auxiliary materials in this study.The puff-by-puff releases of routine smoke components,burnt-sweet aroma components,smoky aroma components and organic acid aroma components in mainstream smoke of the samples were analyzed and compared.The results showed that:1)The puff-by-puff releases of TPM,tar,nicotine and moisture in the mainstream smoke of the short and king-sized cigarettes increased with the increase of puff number,and the puff-by-puff releases of the short cigarettes were significantly higher than those of the king-sized ones.2)The burnt-sweet aroma components with higher releases were furfuryl alcohol,methylcyclopentenolone,maltol,4-hydroxy-2,5-dimethyl-3(2H)-furanone successively.The puff-by-puff releases of most of the burnt-sweet aroma components increased first and then decreased with the increase of puff number.The puff-by-puff releases per unit tar of the short cigarettes were lower than those of the king-sized ones.3)The smoky aroma components with higher releases were p-cresol,2-(4-hydroxyphenyl)ethanol,o-cresol,2,6-dimethoxyphenol,phenol successively.The puff-by-puff releases of most of the smoky aroma components increased first and then decreased with the proceeding puffs.The puff-by-puff releases of the initial four puffs of the short cigarettes were significantly higher than those of the king-sized ones,while the total releases and the releases per unit tar of the fifth puff were opposite.4)The organic acid aroma components with higher releases were 2-hydroxyacetic acid,lactic acid and pyruvic acid.The puff-by-puff releases of most of the organic acid aroma components increased with the increase of puff number,and those of the short cigarettes were remarkably higher than those of the king-sized ones.

关 键 词：短支卷烟 常规卷烟 主流烟气 常规成分 香味成分 逐口释放 

分 类 号：TS411.2[农业科学—烟草工业]