[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the m...[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the meantime, by dint of simultaneous distillation and extraction equip- ment 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 deliv- ery 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[Objecdve] The aim was to observe the puff-by-puff transfer ratios of some flavors in cigarettes. [Method] Based on national stand- ards, the puff-by-puff transfer of tobacco of carbonyl flavors was analyzed. In the meantime, by dint of simultaneous distillation and extraction equip- ment 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 deliv- ery 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.
