GC-MS测定一些烟用酯类香料转移率的研究

Determination of Transfer Ratio of Some Esters Flavors in Cigarette by GC-MS

采用同时蒸馏萃取和气相色谱-质谱法分析了6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)密封体系有利于提高低沸点香料在烟丝中的持留率和在滤嘴中的转移率;(2)香料单体在烟丝中的持留率随香料单体的沸点的增大而增大;(3)密封保存,在滤嘴中的转移率随香料单体的沸点的增大而减小;(4)敞开保存,在滤嘴中的转移率随香料单体的沸点的增大先增大后减小。

The retention of esters flavors in tobacco rod and transfer ratio to the filter tip were determined by simultaneous distillation/extraction and GC-MS after the cigarette was stored at four different conditions for 48 hours. The results showed that： （1） Sealed system could improve the transfer ratio and retention ratio of the esters with lower boiling point; （2） As their boiling points increased, the retention ratio of the flavor monomers increased; （3） Airtight preservation, as the boiling point of monomer increased the transfer rate of spices were decreased in the filter; （4） Open preserving, the transfer rate of monomer spices first increased and then decreased while the boiling ooint increased in the filter.