The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extractio...The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extraction were optimized with information theory. Then, detection were accomplished by gas chromatography-mass spectrometry. Characteristic of each method was compared. Qualitative analysis and quantitative analysis of 6# tobacco flavor sample were accomplished through both simultaneous distillation extraction and solid-phase micro-extraction. The experimental results show that solid-phase micro-extraction method is the first choice for qualitative analysis and simultaneous distillation extraction is another good selection for quantitative analysis. By means of simultaneous distillation extraction, 20 components are identified, accounting for 92.77% of the total peak areas. Through solid-phase micro-extraction, there are 17 components identified accounting for 91.49% of the total peak areas. The main aromatic components in 6# tobacco flavor sample are propanoic acid, 2-hydroxy-, ethyl ester, menthol and menthyl acetate. The presented method has been successfully used for quality control of tobacco flavor.展开更多
[Objective] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes.[Method] Based on national standards,the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed.In the meant...[Objective] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes.[Method] Based on national standards,the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed.In the meantime,by dint of simultaneous distillation and extraction equipment coupled to GC and GC/MS,the puff-by-puff transfer ratios to TPM of smoke were expounded and compared.[Result] The puff-by-puff delivery profiles of NFDPT,nicotine and carbon monoxide increased with increasing puff number.This trend was similar to that of particulate matters.The transfer ratio of flavored tobacco was increasing in general,but partial flavors augmented to the maximum value and then decreased slowly.[Conclusion] The study provided reference for the application of carbonyl compounds in tobacco.展开更多
文摘The volatile and semi-volatile components in tobacco flavor additives were extracted by both simultaneous distillation extraction and solid-phase micro-extraction. Extraction conditions for solid-phase micro-extraction were optimized with information theory. Then, detection were accomplished by gas chromatography-mass spectrometry. Characteristic of each method was compared. Qualitative analysis and quantitative analysis of 6# tobacco flavor sample were accomplished through both simultaneous distillation extraction and solid-phase micro-extraction. The experimental results show that solid-phase micro-extraction method is the first choice for qualitative analysis and simultaneous distillation extraction is another good selection for quantitative analysis. By means of simultaneous distillation extraction, 20 components are identified, accounting for 92.77% of the total peak areas. Through solid-phase micro-extraction, there are 17 components identified accounting for 91.49% of the total peak areas. The main aromatic components in 6# tobacco flavor sample are propanoic acid, 2-hydroxy-, ethyl ester, menthol and menthyl acetate. The presented method has been successfully used for quality control of tobacco flavor.
文摘[Objective] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes.[Method] Based on national standards,the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed.In the meantime,by dint of simultaneous distillation and extraction equipment coupled to GC and GC/MS,the puff-by-puff transfer ratios to TPM of smoke were expounded and compared.[Result] The puff-by-puff delivery profiles of NFDPT,nicotine and carbon monoxide increased with increasing puff number.This trend was similar to that of particulate matters.The transfer ratio of flavored tobacco was increasing in general,but partial flavors augmented to the maximum value and then decreased slowly.[Conclusion] The study provided reference for the application of carbonyl compounds in tobacco.
