加热卷烟中酯类香料单体的转移行为  

Transfer behavior of ester flavor monomers in heated tobacco products

作　　者：毛文龙[1] 朱梦薇 饶先立 徐如彦[1] 梁淼 胡玉轩 石怀斌 郑晓云[1] MAO Wenlong;ZHU Mengwei;RAO Xianli;XU Ruyan;LIANG Miao;HU Yuxuan;SHI Huaibin;ZHENG Xiaoyun(China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing 210019,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]江苏中烟工业有限责任公司,江苏南京210019 [2]郑州轻工业大学,食品与生物工程学院,河南郑州450002

出　　处：《中国烟草学报》2022年第6期11-19,共9页Acta Tabacaria Sinica

基　　金：单体香原料热失重及在加热卷烟中的释放行为研究项目(Q/JSZY/GL—13.18-6)。

摘　　要：【目的】在加热卷烟香精调配中更加科学合理地使用酯类香料单体。【方法】采用气相色谱技术建立加热卷烟主流烟气中酯类香料的检测方法,研究酯类香料在加热卷烟抽吸前后的转移规律。【结果】(1)25种酯类香料的烟芯持留率、散失率、烟芯残留率、滤嘴截留率和烟气转移率分别介于6.33%~81.95%、13.12%~76.60%、3.86%~26.00%、6.47%~41.00%和3.03%~33.47%之间。(2)肉桂酸异戊酯、δ-十二内酯、γ-十二内酯、葫芦巴内酯、乙酸茴香酯和乙酸薄荷酯等6种香料的烟气转移率﹥30%,可为提升加热卷烟的香气丰富性提供支撑。(3)香料的沸点与烟芯持留率、烟气转移率、烟芯残留率和滤嘴截留率之间存在良好的正相关关系,与滤嘴迁移率、降温段迁移率和散失率之间存在负相关关系。(4)互为同系物或同分异构体的酯类香料随碳链增长、结构稳定性增强,在烟芯持留率和烟气转移率加大,环境散失率降低。This study aims to use ester flavor monomers more scientifically and rationally in heated tobacco products for flavor enhancement.The analytical method of measuring esters in the mainstream smoke of heated tobacco products was established using GC.The transfer law of ester flavor monomers before and after suction was determined.The results showed that:(1)For heated tobacco with 25 kinds of ester flavor monomers,the retention rate,loss rate,the retention rate of cigarette core,the rejection rate of filter rod,and the transfer rate of smoke were 6.33%-81.95%,13.12%-76.60%,3.86%-26.00%,6.47%-41.00%and 3.03%-33.47%,respectively.(2)Isoamyl cinnamate,δ-dodecalactone,γ-dodecalactone,fenugreen,fennel acetate and menthol acetate have high transfer rate(﹥30%),which can provide support for improving the aroma richness of heated tobacco products.(3)There was a significant positive correlation between the boiling point of flavor and the retention and rejection rates of the cigarette core,the transfer rate of smoke,and the filtration rate of filter rod.There was a significant negative correlation between the boiling point of flavor and the mobility rate of the filter rod,and the mobility rate and loss rate during the cooling section.(4)For ester flavors that are homologues or isomers,with the growth of carbon chain and the enhancement of structural stability,the retention rate of cigarette core and transfer rate of smoke increase gradually,leading to decrease in the environmental loss rate.

关 键 词：电加热卷烟 酯类香料 持留率 迁移率 转移率 截留率 散失率 

分 类 号：TS411[农业科学—烟草工业]