低焦油卷烟加香后一些醛酮类香料转移行为

The transfer behavior of some carbonyl group flavors in low tar cigarettes

以同一叶组生产的普通空白卷烟和低焦油空白卷烟为研究对象,采用同时蒸馏萃取及气相色谱(GC)和气相色谱/质谱联用(GC/MS)方法,测定了19种醛酮类香料单体在加香卷烟中的主流烟气粒相转移率、烟丝持留率、滤嘴截留率和滤嘴迁移率,发现醛酮类香料单体在2种卷烟中的烟丝持留率和滤嘴迁移率整体差别不大,低沸点香料由于其较强的透发性在卷烟的主流烟气粒相中转移率显著低于高沸点香料。具有相同官能团的同系物,碳链越长,分子量越大沸点越高,烟丝持留率和主流烟气粒相转移率越高,而滤嘴截留率和滤嘴迁移率有先增大后减小的趋势。低焦油卷烟在采取通风降焦措施的同时,外加香料在主流烟气粒相中的转移率显著低于在普通卷烟中的转移率,且降低幅度随香料沸点增大而减小,香料沸点越低,在主流烟气粒相中的转移率降低幅度也越大。

In order to observe the transfer behavior of flavors in low-tar cigarettes,carbonyl group flavors were injected into normal and low-tar cigarettes with same cigarette blending formulation and analyzed by GC and GC/MS with internal standard method.Results showed that the hold ratios in cut tobacco and the immigration ratios to filter tips of carbonyl group flavors were similar between normal and low-tar cigarettes.Because of high volatility,flavors with low boiling points had significantly lower transfer ratios to particulate phase of mainstream smoke than flavors with high boiling points.The higher FW and boiling points of the flavors as homologous compound with same functional group,the higher hold ratios in cut tobacco and the transfer ratios to particulate phase of mainstream smoke.The transfer ratios in filter tips before and after smoking increased with boiling points firstly and then decreased.The transfer ratios to particulate phase of mainstream smoke in low-tar cigarettes were signifi- cantly lower than those in normal cigarettes.The reducing rate of the TMP（Total Particle Material）transfer ratios decreased as the boiling points increased.The lower boiling points,the higher reducing rate of the TMP transfer ratios.As the boiling points increased,the reducing rate reduced.