一些醛、酯类香料在卷烟中的转移率与卷烟焦油量的相关性研究

Research on correlation of transfer ratio of some aldehydes and esters flavors and cigarettes tar content

使用同时蒸馏萃取及气相色谱/质谱联用(GC/MS)分析方法,对注射加入卷烟中的11种香料单体的迁移率进行测定,并利用SPSS11.5软件包,分析了香料单体的迁移率与卷烟焦油量的关系。结果表明,香料的迁移率与卷烟的焦油呈正相关;相同官能团香料单体,低沸点和高沸点香料迁移率随焦油量变化较小,中高沸点香料迁移率随焦油量变化较明显。

Some flavors were injected in cigarette and analyzed with simultaneous distillation and extrac- tion equipment and gas chromatography-mass spectrometry （GC-MS） which could measure the transfer ratio of 11 kinds of flavor. The relation between the transfer ratio of flavor and cigarette tar content was analyzed by using SPSS 11.5 software. The results showed that： the transfer ratio was positively correlated to content of tar in cigarette ; the monomer spices had same functional groups, the transfer ratio of low and high boiling point changed smaller than that of middle boiling point with tar.