基于滤嘴抽吸温度的载香凝胶滤棒开发与应用  

Development and application of flavoring gel filter rod based on filter temperature during puffing

作　　者：刘雯 余玉梅 王道铨 操晓亮 张建平 刘秀彩 李巧灵 苏明亮 林艳 梁晖 柯文林 余志强 吴添文 黄朝章 徐建荣 黄燕生 LIU Wen;YU Yumei;WANG Daoquan;CAO Xiaoliang;ZHANG Jianping;LIU Xiucai;LI Qiaoling;SU Mingliang;LIN Yan;LIANG Hui;KE Wenlin;YU Zhiqiang;WU Tianwen;HUANG Chaozhang;XU Jianrong;HUANG Yansheng(Technology Center of China Tobacco Fujian Industrial Co.,Ltd.,Xiamen 361022,Fujian,China;Fujian Xinye Investment Management Group Co.,Ltd.,Xiamen 361021,Fujian,China)

机构地区：[1]福建中烟工业有限责任公司技术中心,福建省厦门市361022 [2]福建鑫叶投资管理集团有限公司,福建省厦门市361021

出　　处：《烟草科技》2022年第6期71-79,共9页Tobacco Science & Technology

基　　金：福建中烟工业有限责任公司科技重点项目“温感缓释凝胶滤棒的开发与应用”(FJZYKJJH2019038)。

摘　　要：为开发适应于卷烟抽吸过程滤嘴温度变化状况的载香凝胶,提升卷烟的持香和释香能力,以载体凝胶为对象,采用热重法、差示热分析技术分析其材料特性;将其制成滤棒后卷制成卷烟,采用顶空固相微萃取、气相色谱/质谱联用技术(HS-SPME/GC-MS)分析该凝胶滤棒的释香和持香能力。结果表明:①该凝胶滤棒的温感设计与卷烟抽吸过程滤棒温度变化状况较为一致,且其装载率、热稳定性符合目标设计需求;②卷烟抽吸时,特征香味成分释放量随着抽吸口数的增加而增加,释香能力较好,符合设定目标;③采用该凝胶滤棒制备的样品卷烟在醇化10 d左右时能够趋于稳定,存放180 d后其特征香味持有率仍可达76.7%,表明其具备较好的持香能力。In order to develop a flavoring gel adapted to the temperature change of cigarette filter during smoking and to promote the aroma holding and releasing capacity of the cigarette,the material characteristics of a carrying gel were analyzed by thermogravimetric analysis and differential thermal analysis.The carrying gel was made into filter rod during cigarette manufacturing.The aroma holding and releasing capacity of the gel filter rod were analyzed by headspace solid phase microextraction and gas chromatography/mass spectrometry(HS-SPME/GC-MS).The results showed that:1)The temperature sensing design of the gel filter rod was consistent with the temperature change of the filter during smoking,and its loading rate and thermal stability fulfilled the target design requirements.2)During smoking,the release of characteristic aroma components increased with the increase of puffing number,and the aroma release capacity met the stated goal.3)The cigarette samples assembled with the gel filter tended to be stable after aging for about 10 days,and its aroma holding stability still reached 76.7%after storing for 180 days,which indicated that the samples had good aroma holding capacity.

关 键 词：缓释凝胶 凝胶滤棒 相变 香味载体 热失重分析 感官评价 

分 类 号：TS761.2[轻工技术与工程—制浆造纸工程]