加热卷烟中6种酮类单体香料的转移行为 |
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引用本文: | 陈芝飞,蔡莉莉,郑峰洋,马胜涛,朱琦,许克静,张展,万帅,罗灿选,席高磊. 加热卷烟中6种酮类单体香料的转移行为[J]. 中国烟草学报, 2022, 28(4): 1-7. DOI: 10.16472/j.chinatobacco.2021.T0087 |
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作者姓名: | 陈芝飞 蔡莉莉 郑峰洋 马胜涛 朱琦 许克静 张展 万帅 罗灿选 席高磊 |
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作者单位: | 河南中烟工业有限责任公司技术中心,郑州市经开第三大街8号 450016 |
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基金项目: | 河南中烟工业有限责任公司2019年重点项目AW2019001 |
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摘 要: | 目的 考察酮类单体香料在加热卷烟主流烟气中的转移规律。 方法 利用GC-MS方法分析加热卷烟主流烟气中6种酮类香气成分的逐口释放量,探究6种酮类单体香料在加热卷烟中的转移行为。 结果 ① 异佛尔酮和薄荷酮的逐口释放量随着抽吸口数增加逐渐减少,而其他4种酮类香气成分呈现先增加后减小的趋势。②在0.1‰和0.5‰两个添加量下,6种酮类单体香料逐口转移率分别介于0.7%~10.5%和1.8%~12.6%,逐口转移率之和与抽吸口数之间呈现出良好的线性正相关。③6种酮类单体香料的总转移率分别介于31.3%~69.0%和20.9%~87.7%;其中异佛尔酮、β-二氢大马酮、薄荷酮和金合欢基丙酮的总转移率在低添加量时较大,而4-氧代异佛尔酮和β-紫罗兰酮反之。
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关 键 词: | 加热卷烟 酮类单体香料 逐口释放量 转移率 主流烟气 |
收稿时间: | 2021-05-14 |
Transfer behavior of 6 ketone flavor components in heated tobacco products |
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Affiliation: | Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, China |
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Abstract: | In order to investigate transfer behavior of 6 ketone flavor components in the mainstream smoke of heated tobacco products, a GC-MS method was adopted to determine the puff-by-puff release and transfer behaviors of 6 ketone flavor components in the mainstream smoke of heated tobacco products. The results showed that: 1) With the increase of puff number, the puff-by-puff releases of isophorone and menthone decreased gradually, while the other four flavors mainly showed a trend of first increasing and then decreasing. 2) The puff-by-puff transfer rates of 6 ketone flavors at addition amount of 0.1‰ and 0.5‰ were 0.7%-10.5% and 1.8%-12.6%, respectively, and there was a good linear positive correlation between the puff-by-puff transfer rate and the puff number. 3) The total transfer rates of 6 ketone flavors under two different add amounts were 31.3%-69.0% and 20.9%-87.7%, respectively. The total transfer rates of isophorone, β-damascone, menthone and farnesylacetone under addition amount of 0.1‰ were high than that under addition amount of 0.5‰, while 2, 6, 6-trimethyl-2-cyclohexene-1, 4-dione and β-ionone were on the contrary. |
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