卷烟烟丝热裂解产物香味成分分析

Analysis of Aromatic Components in Pyrolytic Products of Cut Tobacco

为了解热裂解温度对烟气香味成分的影响,将烤烟型卷烟烟丝于温度50℃(20s)10℃/ms→400、600、800、1000、1200℃(20s)和空气(流速30mL/min)中进行了热裂解,并对裂解产物中的香味成分进行GC/MS分析。结果表明:①400、600、800、1000和1200℃下的热裂解产物中分别鉴定出57、70、76、77和68种香味成分;②香味成分的释放量随着热裂解温度升高而增大:400→600℃增幅达24%,600→800℃增幅约为1%,800→1000℃增幅为8%,1000℃时释放量达到最大,而后降低;③不同热解温度对应的最大释放量的香味组分分别为:400℃下呋喃酮和吡喃酮类、醛类、酚类、醇酸酯类,600℃下烯烃类、烟碱,800℃下麦斯明与二烯烟碱等烟碱类,1000℃下酮类、氮杂环类、呋喃及苯并呋喃类;④400～600℃,烟碱的释放量随着热解温度的升高而增大,至600℃达到最大,而后下降,但降幅不大。卷烟烟气的香味可能随燃吸温度而变化。

In order to investigate the effects of pyrolytic temperature on the aromatic components in cigarette smoke, the cut filler of Virginia type cigarette was pyrolyzed in an air flow of 30 mL/min at the programming temperatures started from 50 ℃ for 20 s and then increased to 400 ℃ ,600 ℃ ,800 ℃ ,1000 ℃ and 1200 ℃ at the rate of 10 ℃/ms respectively, and held at the end temperature for 20 s. The aromatic components in pyrolytic products released at different pyrolytic conditions were analyzed by gas chromatography/mass spectrometry. The results showed that ： 1 ） 57, 70, 76, 77 and 68 kinds of aroma components were identified in the pyrolyzates at 400 ℃ ,600 ℃ ,800 ℃ ,1000 ℃ and 1200 ℃ , respectively; 2） the deliveries of aromatic components increased with the increase of pyrolytic temperature from 400 ℃ to 1000 ℃ , increased by 24% from 400 ℃ to 600 ℃ , by 1% from 600 ℃ to 800 ℃ ,by 8% from 800 ℃ to 1000 ℃ , and decreased from 1000 0（： to 1200 ℃; 3） the dominant aromatic components at different pyrolytic temperatures were： furones and pyrones, aldehydes, phenols, alcohols, acids and esters at 400 ℃, alkenes and nicotine at 600 ℃ ; nicotine derivatives including myosmine, nicotyrine, etc at 800 ℃ ; ketones, nitrogen heterocyclics, furans and benzofurans at 1000 ℃ ; 4 ） nicotine delivery increased range of 400 ℃ to 600 ℃ , and decreased slightly thereafter. change with burning temperature. with the increase It seemed that the of pyrolytic temperature in the flavor of cigarette smoke would