不同位置及加香水平对加热卷烟释放行为的影响  

Effects of different positions and flavoring levels on the release behavior of heated tobacco products

作　　者：徐月玲 徐瑞霜 杨歌 徐兴华[1] 师东方 高鑫[1] 谢一飞[1] 何红梅[2] 尤晓娟[2] 刘献军[2] 朱鲜艳[1] XU Yueling;XU Ruishuang;YANG Ge;XU Xinghua;SHI Dongfang;GAO Xin;XIE Yifei;HE Hongmei;YOU Xiaojuan;LIU Xianjun;ZHU Xianyan(Nantong Cigarette Filter Co.,Ltd.,Nantong,Jiangsu 226014,China;China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing,Jiangsu 210019,China)

机构地区：[1]南通烟滤嘴有限责任公司,江苏省南通市226014 [2]江苏中烟工业有限责任公司,南京市210019

出　　处：《中国烟草学报》2024年第2期98-105,共8页Acta Tabacaria Sinica

基　　金：江苏中烟工业有限责任公司科技项目“加热卷烟凉味成分迁移行为研究”(202152)。

摘　　要：【目的】探索不同位置及加香水平对加热卷烟释放行为的影响。【方法】通过控制单支加热卷烟香精总量在一定的允差范围内,设计6组薄荷味加热卷烟并考察了烟碱、丙三醇、薄荷醇和N,2,3-三甲基-2-异丙基丁酰胺(WS-23)的释放规律。【结果】(1)对于烟碱和丙三醇,6组加热卷烟中烟碱的释放率和转移率都要大于丙三醇。(2)对于薄荷醇和WS-23,6组加热卷烟的释放率和转移率均存在较大差异,其中1#、2#、5#加热卷烟的释放率和转移率较高。释放率和转移率的波动受加热卷烟各段加香差异的影响。(3)每种成分的释放量均表现出先增大再减小的趋势,其中5#加热卷烟表现出相对较好的稳定性。This study aims to explore the effects of different positions and flavoring levels on the release behavior of heated tobacco products.By controlling the overall flavor content within a specified tolerance range,six menthol-flavored heated tobacco product variants were examined for the release regularity of nicotine,glycerol,menthol and N,2,3-trimethyl-2-isopropylbutamide(WS-23).The results indicated that:1)For nicotine and glycerol,the release rate and transfer rate of nicotine in each product were higher than those of glycerol,potentially due to the differences in boiling points of these components.2)Significant variations were observed in the release and transfer rates for menthol and WS-23 across the products,with 1#,2#,and 5#exhibiting higher rates.These variations were influenced by the diverse flavoring contents in the segments of the heated tobacco products..3)The puff-by-puff release results showed that the release amount of each component increased firstly and then decreased,with 5#demonstrating comparatively better stability..

关 键 词：加热卷烟 加香量 释放率 转移率 截留率 逐口释放 

分 类 号：TS452[农业科学—烟草工业]