卷烟评吸过程中醛酮类外加香料逐口转移率的研究.pdfVIP

安徽农业科学，Journal of Anhui A伊. Sci.2012 ,40(9) :5329 -5331 ,5354 责任编辑金苹责任校对况玲玲 卷烟评吸过程中醒嗣类外加香料逐口转移率的研究 张艇1 ， 2 ，宗永立3 ，贯玉国4 ，彭书海3 ，蒋成勇气宋瑜冰h (1郑州轻工业学院，河南郑州 45栅2;2. J iI渝中烟工业公司技 术研发中心，四川成都 61∞66;3. 中国烟草总公司郑州烟草研究院，河南郑州 450∞1 ;4. 山东中烟技术中心，山东济南 250104 ) 摘要 [目的]揭示卷烟抽吸过程中外加香料的逐口转移规律。[方法]按照国家标准对烟丝加香的卷烟进行逐口烟气分析，采用同时 蒸饱萃取前处理方法和气相色谱/质谱联用分析技术，对卷烟前7 口主流烟气总粒相物中的 12 种外加醒翻类香料的成分进行定量分析 和比较。[结果]随着抽吸口数的增加，空白卷烟的烟碱、焦油和一氧化破的逐口变化趋势和总粒相物相似，均呈逐口增加趋势;加香卷 烟的逐口转移率总体呈增加趋势，部分香料增加到最大值后缓慢降低。[结论]该研究为自甚嗣类外加香料在卷烟中的应用提供了参考。 关键词 卷烟;酶嗣类;外加香料;抽吸;逐口转移率 中图分类号 5572;TS41 +1 文献标识码 A 文章编号 0517 - 6611 (2012)佣 -05329 -03 Puft-by-puff Transfer Rati，ω oC Some Carbonyl F1avors Added in Cigarettes ZHANG Ting et aI (Zhengzhou Unive四i可 of Light Indus町， Zhengzhou , Henan 45α)()2 ) Abstract [ Objective ] The aim w田 to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Me出od ] ßased on national standards , tbe puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In tbe meantime , by dint of simultaneous distillation and ex- traction equipment coupled to GC and GClM5 , tbe component of twelve added aldehydes and ketones in the first seven pu他 of smoke particles were expounded and compared. [ResultJ The puff-by-puff delivery profiles of NFD Pf ,nicotine and carbon monoxide increased witb increasing puff number. This trend was similar to 由at of particulate matters. The transfer ratio of flavored tobacco was increasing in general , but partial fla- vors au伊ented to the maximum value and then decreased slowly. [Conclusion]币1e study provided reference for tbe application of carbonyl compounds in tobacco. Key words Tobacco; Aldehydes and ketones; Added spices; Puff-by-puff; Transfer ratios 支长度84.0 mm，醋纤滤嘴长却.Omm，圆周 24.5 mm。 随着人们对吸烟与健康问题的关注，卷烟减害降焦已 成为烟草行业生存与发展的战略选择，低焦油卷烟的研发也 1.1.2 主要试剂。盐酸、氢