一些酯类香料在卷烟中的转移研究

Transfer of some Ester Flavors in Cigarette

采用同时蒸馏萃取和气相色谱、气相色谱/质谱法分析了24种酯类香料于4种条件下保存48h后在卷烟烟支中的持留率和滤嘴中的转移率。结果表明:①密封是提高低沸点低分子量的酯类烟丝持留率和滤嘴转移率的前提条件;②在密封的条件下,同一官能团的酯类香料,分子量和沸点越低,越容易转移到滤嘴中;③分子量和沸点高的酯类在烟丝中的持留率较高,不易转移到滤嘴中。

The retention of 24 ester flavors in tobacco rod and the transfer of the same from the tobacco rod to the attached filter tip were determined with simultaneous distillation and extraction, GC, and GC/MS after the tobacco rod was flavored and stored at four different conditions for 48 hours. The results showed that: 1) airtightness was essential precondition to improving the transfer ratio and retention ratio of the esters with lower molecular weight and boiling point; 2) under airtight conditions, the lower the molecular weight and boiling point were, the higher the transfer ratio of the esters of the same functional group would be; and 3) the retention ratio of esters with higher molecular weight and boiling point was higher, while their transfer ratio was lower.