加热卷烟中6种酮类单体香料的转移行为  

Transfer behavior of 6 ketone flavor components in heated tobacco products

作　　者：陈芝飞 蔡莉莉 郑峰洋 马胜涛 朱琦 许克静 张展 万帅 罗灿选 席高磊 CHEN Zhifei;CAI Lili;ZHENG Fengyang;MA Shengtao;ZHU Qi;XU Kejing;ZHANG Zhan;WAN Shuai;LUO Canxuan;XI Gaolei(Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China)

机构地区：[1]河南中烟工业有限责任公司技术中心,郑州市450016

出　　处：《中国烟草学报》2022年第4期1-7,共7页Acta Tabacaria Sinica

基　　金：河南中烟工业有限责任公司2019年重点项目(AW2019001)。

摘　　要：【目的】考察酮类单体香料在加热卷烟主流烟气中的转移规律。【方法】利用GC-MS方法分析加热卷烟主流烟气中6种酮类香气成分的逐口释放量,探究6种酮类单体香料在加热卷烟中的转移行为。【结果】①异佛尔酮和薄荷酮的逐口释放量随着抽吸口数增加逐渐减少,而其他4种酮类香气成分呈现先增加后减小的趋势。②在0.1‰和0.5‰两个添加量下,6种酮类单体香料逐口转移率分别介于0.7%~10.5%和1.8%~12.6%,逐口转移率之和与抽吸口数之间呈现出良好的线性正相关。③6种酮类单体香料的总转移率分别介于31.3%~69.0%和20.9%~87.7%;其中异佛尔酮、β-二氢大马酮、薄荷酮和金合欢基丙酮的总转移率在低添加量时较大,而4-氧代异佛尔酮和β-紫罗兰酮反之。In order to investigate transfer behavior of 6 ketone flavor components in the mainstream smoke of heated tobacco products,a GC-MS method was adopted to determine the puff-by-puff release and transfer behaviors of 6 ketone flavor components in the mainstream smoke of heated tobacco products.The results showed that:1)With the increase of puff number,the puff-by-puff releases of isophorone and menthone decreased gradually,while the other four flavors mainly showed a trend of first increasing and then decreasing.2)The puff-by-puff transfer rates of 6 ketone flavors at addition amount of 0.1‰and 0.5‰were 0.7%-10.5%and 1.8%-12.6%,respectively,and there was a good linear positive correlation between the puff-by-puff transfer rate and the puff number.3)The total transfer rates of 6 ketone flavors under two different add amounts were 31.3%-69.0%and 20.9%-87.7%,respectively.The total transfer rates of isophorone,β-damascone,menthone and farnesylacetone under addition amount of 0.1‰were high than that under addition amount of 0.5‰,while 2,6,6-trimethyl-2-cyclohexene-1,4-dione andβ-ionone were on the contrary.

关 键 词：加热卷烟 酮类单体香料 逐口释放量 转移率 主流烟气 

分 类 号：TS411[农业科学—烟草工业]