加热卷烟抽吸前后葡萄糖和果糖转化及烟气转移分析

Analysis of glucose and fructose transformation and smoke transfer before and after smoking heated cigarettes

【目的】研究加热卷烟抽吸后葡萄糖、果糖的转化率和转移率,【方法】优化离子色谱检测方法,检测8种加热卷烟烟芯、降温段、滤嘴以及烟气中的葡萄糖和果糖,分析不同烟具的加热方式对烟芯中葡萄糖、果糖转化率的影响。【结果】(1)优化后的检测方法重复性和回收率较高,葡萄糖、果糖的加标回收率分别为95.3%~95.8%、100.6%~102.8%,重复测定的相对标准偏差(RSD)分别为1.77%、1.28%;(2)8种加热卷烟烟芯中葡萄糖含量为3~5 mg/支,果糖含量为5~10 mg/支,且具有显著的正相关性;(3)烟芯中葡萄糖转化率为89.20%~97.37%,果糖的转化率为88.33%~95.28%,且具有极显著的正相关性;(4)8种加热卷烟的烟气和滤嘴段均未检出葡萄糖和果糖;(5)烟具的加热方式会影响葡萄糖和果糖的转化率。

To study the transformation and transfer rates of glucose and fructose after smoking heated cigarettes,an optimized ion chromatography detection method was used to detect glucose and fructose in 8 types of heated cigarette cores,cooling sections,filters,and smoke,and analyze the impact of different smoking tools'heating methods on the transformation rate of glucose and fructose in the cigarette core.The results showed that:(1)The optimized detection method had high repeatability and recovery rate,with the spiked recovery rates of glucose and fructose being 95.3%to 95.8%and 100.6%to 102.8%,respectively,and the relative standard deviation(RSD)for repeated measurements being 1.77%and 1.28%,respectively;(2)The glucose content in the cores of 8 types of heated cigarettes was 3 to 5 mg per stick,and the fructose content was 5 to 10 mg per stick,showing a significant positive correlation;(3)The transformation rates of glucose in the cigarette cores ranged from 89.20%to 97.37%,and fructose from 88.33%to 95.28%,with a very significant positive correlation;(4)No glucose or fructose was detected in the smoke and filter sections of the 8 types of heated cigarettes;(5)The heating method of the smoking tool affects the transformation rates of glucose and fructose.