摘要
[目的]揭示卷烟抽吸过程中外加香料的逐口转移规律。[方法]按照国家标准对烟丝加香的卷烟进行逐口烟气分析,采用同时蒸馏萃取前处理方法和气相色谱/质谱联用分析技术,对卷烟前7口主流烟气总粒相物中的12种外加醛酮类香料的成分进行定量分析和比较。[结果]随着抽吸口数的增加,空白卷烟的烟碱、焦油和一氧化碳的逐口变化趋势和总粒相物相似,均呈逐口增加趋势;加香卷烟的逐口转移率总体呈增加趋势,部分香料增加到最大值后缓慢降低。[结论]该研究为醛酮类外加香料在卷烟中的应用提供了参考。
[ 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 component of twelve added aldehydes and ketones in the first seven puffs of smoke particles 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.
出处
《安徽农业科学》
CAS
2012年第9期5329-5331,5354,共4页
Journal of Anhui Agricultural Sciences
关键词
卷烟
醛酮类
外加香料
抽吸
逐口转移率
Tobacco
Aldehydes and ketones
Added spices
Puff-by-puff
Transfer ratios
