不同滤嘴稀释度对卷烟主流烟气中重要香味成分输送量的影响

本文对滤嘴稀释度（通风度）分别为０（不打孔）、１０％、３０％、５０％、７０％的卷烟烟气中２０种香味成分和总粒相物、烟碱、ＣＯ等常规成分进行了分析研究。香味物质试验采用标样加入法进行。总粒相物的二氯甲烷浸提液经同时蒸馏萃取并用碱液和饱和氯化钠溶液处理后，把抽提液浓缩，用毛细管气相色谱法和气相色谱／质谱法做了定性与定量分析，并按国标测定了总粒相物、烟碱、ＣＯ等组分输送量的变化。结果表明：这２０种香味成分的输送量都是随着稀释度的增加而减少的，烟气中常规成分也都是随着稀释度的增加而减少的。但各种物质减少的程度不同，常规成分中ＣＯ和焦油减少较多，烟碱减少较少；香味成分中分子量较小、沸点较低的物质减少较多，而分子量较大、沸点较高的物质减少较少。随着稀释度的增加，卷烟烟气组分不仅量减少了，而且质也有所变化；不仅烟味减弱，而且香气质也发生一定的变化。这是应用通风稀释技术制造低焦油卷烟时进行叶组配方与加香加料所必须考虑的。

Effect of Different Filter Ventilation on the Deliveriesof Flavor Constituents in Mainstream Smoke

Deliveries of 20 flavor constituents and TPM, nicotine,tar,CO and water in mainstream cigarette smoke were studied with filter ventilation of 0,10%,30%,50% and 70% respectively. Flavor substance test was conducted by adding standard samples.The flavor constituents in cigarette condensate were separated using simultaneous distillationextraction equipment and capillary gas chromatography(GC).The flavor constituents were identified and quantitatively determined by GC and GC/MS which were oxoisophorone,menthol,damascenone, damascone,geranylacetone,inonone.Results showed that the flavor constituents and routine components in the smoke decrased with different proportion with the increase of the ventilation. CO and tar are reduced more than nicotine.Flavor constituents with low boiling point and low molecular weight are reduced more than that with high bioling point and high molecular weight. With the increase of the filter ventilation,the amount of smoke components and smoke taste are reduced and the composition and flavor quality of smoke are also changed.These results should be taken into consideration in making low tar cigarettes, especially in the process of leaf group blending,flavoring and casing.