沈靖轩+肖维毅+何雪峰

摘要：为了探索香线滤棒中致香成分在卷烟燃烧过程中随主流烟气的转移情况，采用了气相色谱-质谱联用法（GC-MS）分析技术，对卷烟前7口主流烟气总粒相物中的薄荷醇及苯乙醇进行了定量分析。结果表明，试验所建立的检测方法具有较好的准确性，线性相关系数大于0.999，回收率为98%～104%。随着卷烟的抽吸口数增加，除第一口卷烟刚点燃释放量较低外，剩下6口均以一定的线性关系呈上升趋势。

关键词：卷烟；香线滤棒；主流烟气；逐口转移率

中图分类号：S572 文献标识码：A 文章编号：0439-8114（2017）15-2931-04

DOI：10.14088/j.cnki.issn0439-8114.2017.15.033

Abstract： To explore the transfer situation of aroma components of fragrance line filter rod in the process of burning with mainstream smoke， the menthol and phenethyl alcohol in the first 7 puffs mainstream smoke particles of tobacco was quantitatively analyzed with GC-MS analytical techniques. Results showed that， the method established had high accuracy， the linearity correlation coefficient was greater than 0.999 and the recovery ratio was between 98%～104%. As the number of puffs of tobacco increased， except for the low light emission volume of the first puff， the other six puffs were on the rise based on a linear relationship.

Key words： tobacco； fragrance line filter rod； mainstream smoke； puff-by-puff transfer ratios

随着卷烟消费者对自身健康的日益关注，低焦油、低危害卷烟将成为卷烟市场的主流，但减害降焦的同时必然伴随着卷烟香气损失和抽吸舒适度的降低等问题。而卷烟加香加料能增补卷烟香味，提升烟气浓度，改善口感，掩盖杂气，降低刺激性，还可赋予产品优美的特征香味，突出卷烟产品的个性化风格，卷烟加香加料的研发及应用正成为减害降焦工作中保持卷烟香吃味最为关键的技术之一。近年来，除烟丝加香、纸张加香和包装材料加香等[1-8]，滤嘴加香也是一个重要的加香方式[9-11]。滤嘴加香具有以下几点优势：一可避免卷烟储存和燃吸过程中香料的逸失及热解；二可避免卷烟静燃期间香料的损失；三可减少烟丝和滤嘴等对香料的截留，增加转移效率。其中香线法是一种被广泛采用的滤嘴加香方式，香线法是在滤嘴成形时通过特殊装置将浸渍香精的香线包裹于滤嘴丝束中，从而达到滤嘴加香的目的。……