奶香型凝胶滤棒特征成分在卷烟中的转移行为  

Transfer Behavior of Characteristic Components of Milk-flavored Gel Filter Rod in Cigarettes

作　　者：吕祥敏 陈云璨 谭广璐 周沫希 唐杰 敬婧 蒋昊 朱玲 LU Xiang-min;CHEN Yun-can;TAN Guang-lu(Technology Center of China Tobacco Chongqing Industrial Co.,Ltd.,Chongqing 400060)

机构地区：[1]重庆中烟工业有限责任公司技术中心,重庆400060

出　　处：《安徽农业科学》2024年第14期161-164,177,共5页Journal of Anhui Agricultural Sciences

基　　金：重庆中烟工业有限责任公司科研项目(HX202206)。

摘　　要：为了研究奶香型凝胶滤棒在卷烟中的加香效果,建立了GC-MS分析方法,优化了前处理条件,并研究了特征成分在奶香型凝胶滤棒卷烟中的转移率。结果表明:最优的萃取条件为用无水乙醇作为溶剂,萃取体积10 mL,超声萃取时间60 min;奶香型凝胶滤棒中5种特征成分(香兰素、乙基香兰素、藜芦醛、茴香醇、乙酸大茴香酯)加样回收率在94.1%~104.1%,检出限在0.11~8.23μg/mL,定量限在0.25~27.42μg/mL。5种特征成分的转移率分为3个梯度,香兰素和乙基香兰素向主流烟气粒相物中的转移率较高,分别为8.44%和8.14%,其次是茴香醇(5.42%)和乙酸大茴香酯(4.35%),黎芦醛转移率最低,为2.44%;5种特征成分的滤嘴截留率在85.31%~90.37%,说明凝胶加香方式下特征成分大部分截留在滤嘴中;滤嘴中香兰素含量和主流烟气粒相物中香兰素的转移率在自然环境下放置前180 d快速减少,180~360 d呈现逐渐降低的趋势,说明生产出来180 d内是奶香型凝胶滤棒卷烟的最佳抽吸时间。在恒温恒湿条件下的滤嘴中香兰素含量和主流烟气粒相物中香兰素转移率均高于自然通风环境下,说明奶香型凝胶滤棒卷烟最好放置在温湿度相对恒定的环境下保存。In order to study the flavoring effect of milk-flavored gel filter rod in cigarettes,a GC-MS analytical method was established,the pretreatment conditions were optimized,and the transfer rates of the characteristic components in milk-flavored gel filter rod cigarettes were investigated.The results showed that the optimal extraction conditions:anhydrous ethanol was used as the solvent,the extraction volume was 10 mL,and the ultrasonic extraction time was 60 min;the sample adding recovery rates of five characteristic components(vanillin,ethyl vanillin,veratraldehyde,anisyl alcohol,anisyl acetate)in the milk-flavored gel filter rod were 94.1%-104.1%,and the detection limits were 0.11-8.23μg/mL,with a quantification limit of 0.25-27.42μg/mL.The transfer rates of the five characteristic components were divided into three gradients.The transfer rates of vanillin and ethyl vanillin to the mainstream flue gas particulate matter were higher,at 8.44% and 8.14%,respectively,followed by anisyl alcohol(5.42%)and anisyl acetate(4.35%),the transfer rate of veratraldehyde was the lowest,at 2.44%.The filter tip retention rate of the five characteristic components was 85.31%-90.37%,indicating that most of the characteristic components were trapped in the filter tip under the gel flavoring mode.The vanillin content in the filter tip and the transfer rate of vanillin in the mainstream smoke particles decreased rapidly 180 days before being placed in the natural environment,and showed a gradual decline trend 180-360 days after being produced,indicating that 180 days after being produced was the best time for smoking milk-flavored gel filter rod cigarettes.Under the condition of constant temperature and humidity,the vanillin content in the filter tip and the transfer rate of vanillin in the particulate matter of mainstream smoke were higher than those in the natural ventilation environment,indicating that milk-flavored gel filter rod cigarettes were best stored in the environment with relatively constant temperature and humidity.

关 键 词：奶香型凝胶滤棒 气相色谱-质谱联用仪(GC-MS) 特征成分 转移行为 

分 类 号：TS47[农业科学—烟草工业]