烟碱转化率与卷烟感官评吸品质和烟气TSNA含量的关系

用具有不同烟碱向降烟碱转化能力的白肋烟鄂烟一号上部叶(2003年)和中部叶(2004年)分别卷制试验卷烟,研究了烟碱转化率与卷烟感官评吸品质和烟丝及烟气中TSNA含量的关系。同一年份的卷烟样品间总生物碱含量无显著差异,烟碱含量和降烟碱含量呈相反趋势变化,从而形成样品间烟碱转化率的梯度差异。感官评吸由5-6名评吸专家组成的评吸小组进行。结果表明,随着烟碱转化率的增高,白肋烟风格程度直线下降,香气质逐渐下降,香气量减少,烟气浓度变淡,生理强度下降,杂气有增加的趋势,余味变劣,口腔残余加重,但刺激性有减小的趋势。两年卷烟样品基本表现相同的趋势,但2003年样品,由于生物碱水平高,不同样品间烟碱转化率的幅度较大,所以各项评吸指标的变化更为明显。随着烟碱转化水平的增高,烟丝和烟气亚硝基降烟碱(NNN)含量和总的烟草特有亚硝胺(TSNA)含量大幅增加,而其它3种烟草特有亚硝胺含量无较大变化。 

Relationship of percent nicotine conversion with sensory evaluation scores and TSNA contents in cut tobacco and cigarette smoke

The experimental cigarettes made from burley hybrid "Eyan 1"(11 cigarette samples from 2003 tobacco and 9 from 2004 tobacco) were used to investigate the relationship of percent nicotine conversion with cigarette sensory evaluation scores and with TSNA contents in cut tobacco and cigarette smoke. There was no significant difference in total alkaloid levels among different cigarette samples in the same year, while nicotine and nornicotine contents varied reversely, resulting in a ladder of percent nicotine conversion in the two separate series of cigarette samples. Sensory evaluations were conducted by a panel of experts. The results indicated that as the increase in percent nicotine conversion, the flavor style characteristic of burley tobacco decreased linearly; the scores for aroma quality and aroma quantity lowered gradually; the physiological strength and smoke concentration became weaker, so was the irritating feeling; higher levels of nicotine conversion were accompanied by stronger offensive odor, worse after-taste and more lingering odor. Cigarette samples made from two years generally had the similar changing pattern in sensory scores. With the increase in nicotine conversion level, the contents of nitrosonornicotine (NNN) and total tobacco specific nitrosamines (TSNAs) in cut tobacco and in cigarettes smoke increased greatly; while the contents of other TSNAs remained unchanged. Higher levels of nicotine conversion and nornicotine content directly lead to lowered flavor quality and increased levels of harmful compounds in smoke.