加热不燃烧卷烟产品主流烟气中香味成分的比较
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摘要
为考察加热不燃烧卷烟产品的香味成分释放情况,对市场占有率较高的3款产品进行抽吸,并采用GC/MS对主流烟气中的香味成分进行了分析,结果表明:(1) 3款产品抽吸时单位口数下酸性香味成分的释放量相对较低,中性及碱性香味成分释放量相对较高;(2)各产品单位口数下的香味成分释放总量为I>L>G;(3)与传统卷烟的典型香味成分比较,加热不燃烧卷烟烟气中来源于烟草本身的香气质及香气量均较低,且在烤烟型传统卷烟的特征香韵方面比较薄弱,可通过向烟支原料中增加烟草提取物,或者添加具有烘焙香、烟熏香味道的香精香料加以改善。
In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products,three popular commercial products were smoked.The aroma components were analyzed by gas chromatography-mass spectrometry(GC/MS).The results showed that:(1) The release of neutral and basic aroma components per unit puff was higher than that of acids flavors.(2) The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G.(3) The quality and quantity of aroma components which originated from natural tobacco leaves,were lower in heat-not-burn tobacco products than in traditional ones.And that may cause a weakness in tobacco specific flavor,which could be improved by adding tobacco extractives or smoky components in tobacco materials of heat-notburn tobacco products.
In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products,three popular commercial products were smoked.The aroma components were analyzed by gas chromatography-mass spectrometry(GC/MS).The results showed that:(1) The release of neutral and basic aroma components per unit puff was higher than that of acids flavors.(2) The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G.(3) The quality and quantity of aroma components which originated from natural tobacco leaves,were lower in heat-not-burn tobacco products than in traditional ones.And that may cause a weakness in tobacco specific flavor,which could be improved by adding tobacco extractives or smoky components in tobacco materials of heat-notburn tobacco products.
引文
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[9]刘达岸,李鹏飞,刘冰,等.不同加热非燃烧再造烟叶特性研究[J].食品与机械,2018,34(6):26-29.
[10]卢乐华.云南清香型卷烟特征香味成分剖析与鉴定[D].无锡:江南大学,2012:26.
[11]章袆,李德国,鲍辰卿,等.β-胡萝卜素衍生物制备及在卷烟中的应用[J].香料香精化妆品,2017(2):36-39,43.
[12]洪华俏,郭紫明,易克,等.卷烟主流烟气的中性和碱性香气成分分析[J].湖南农业科学,2008(3):140-142.
[13]杨少丽,卓越,唐甜.一种具有浓郁坚果香香精的制备及其在烟草中的应用研究[J].香料香精化妆品,2017(3):13-16.
[2]BOMBICK D W,AYRES P H,PUTNAM K,et al.Chemical and biological studies of a new cigarette that primarily heats tobacco Part 3:In vitro toxicity of whole smoke[J].Food and Chemical Toxicology,1998,36(3):191-197.
[3]SCHALLER J P,KELLER D,POGET L,et al.Evaluation of the tobacco heating system 2.2Part 2:Chemical composition,genotoxicity,cytotoxicity,and physical properties of the aerosol[J].Regulatory Toxicology and Pharmacology,2016,81(2):S27-S47.
[4]杨继,杨帅,段沅杏,等.加热不燃烧卷烟烟草材料的热分析研究[J].中国烟草学报,2015,21(6):7-13.
[5]马鹏飞,李巧灵,林凯,等.加热非燃烧烟草薄片的热解特性研究[J].食品与机械,2018,34(4):71-74.
[6]刘珊,唐培培,曾世通,等.加热状态下烟叶烟气的释放特征[J].烟草科技,2015,48(4):27-31.
[7]杨继,汤建国,尙膳斋,等.利用顶空-GC/MS法对比新型卷烟和传统卷烟的挥发性成分[J].烟草科技,2015,48(11):33-39.
[8]霍现宽,刘珊,崔凯,等.加热状态下烟草烟气香味成分释放特征[J].烟草科技,2017,50(8):37-45.
[9]刘达岸,李鹏飞,刘冰,等.不同加热非燃烧再造烟叶特性研究[J].食品与机械,2018,34(6):26-29.
[10]卢乐华.云南清香型卷烟特征香味成分剖析与鉴定[D].无锡:江南大学,2012:26.
[11]章袆,李德国,鲍辰卿,等.β-胡萝卜素衍生物制备及在卷烟中的应用[J].香料香精化妆品,2017(2):36-39,43.
[12]洪华俏,郭紫明,易克,等.卷烟主流烟气的中性和碱性香气成分分析[J].湖南农业科学,2008(3):140-142.
[13]杨少丽,卓越,唐甜.一种具有浓郁坚果香香精的制备及其在烟草中的应用研究[J].香料香精化妆品,2017(3):13-16.
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