烟叶类型和外加成分对卷烟烟气粒相物pH值的影响

捕集在剑桥滤片上的卷烟主流烟气粒相物用去CO2 的蒸馏水提取 ,用精密 pH值计测量水提取液的 pH值。对于不同的单料烟卷烟 (包括烤烟、白肋烟、香料烟 )和不同类型的卷烟 (包括中式烤烟型、英式烤烟型、美式混合型 )的烟气pH值进行了测定 ,结果分别呈下列顺序 :白肋烟 >香料烟 >烤烟 ,混合型 >英式烤烟型 >中式烤烟型。分别将各种糖类、有机酸类、无机酸类、氨基酸类、生物碱类、盐类、酚类成分加入对照卷烟 ,探讨了这些化学成分对烟气 pH值的影响规律 ,结果表明 ,乳酸、蔗糖等可显著降低烟气pH值 ,烟碱可显著增加烟气pH值。提供了国内外一些卷烟牌号的烟气pH值测定数据。     

应用液液萃取结合正相色谱技术鉴定汾酒与郎酒挥发性成分(上)

应用液液萃取结合正相色谱技术,采用气相色谱结合质谱,从清香型汾酒与酱香型郎酒中共检测到1500个峰,鉴定出698种挥发性成分,其中酯类167种,醇类67种,醛类33种,酮类48种,缩醛类18种,有机酸34种,萜类69种,芳香族化合物111种,酚类26种,硫化物21种,呋喃类化合物35种,吡嗪类化合物31种,吡啶等杂环化合物11种,内酯类11种,烷烃与烯烃8种,其他化合物8种.     

花生饼粕及花生壳烘烤风味分析

采用顶空固相微萃取和气相色谱-质谱联用技术对不同花生饼粕和花生壳的烘烤风味进行分析,比较不同原料的烘烤风味强弱,并对鉴定出的挥发性风味成分进行主成分分析,明确不同原料烘烤风味的主要风味物质。结果表明:从不同花生饼粕、花生壳的烘烤风味中共鉴定出119种挥发性物质,包括醛类、酮类、烃类、吡嗪类、呋喃类、吡咯类、吡啶类、胺类和其他共9类化合物。根据不同原料烘烤风味的总峰面积进行风味强度对比,低温饼2的烘烤风味强度最高,花生壳烘烤风味强度最弱。其中,花生饼粕中的主要风味物质为吡嗪类、吡咯类、呋喃类和吡啶类等氮氧杂环化合物,而醛类和呋喃类化合物是花生壳中主要的风味物质。通过主成分分析,2,5-二甲基吡嗪、甲基吡嗪、2-乙酰基-3-甲基吡嗪、2-乙基-3-甲基吡嗪和N-甲基吡咯等化合物是烘烤花生饼粕中的主要风味物质,2-戊基呋喃、壬醛、5-甲基呋喃醛、正己醛和癸醛等化合物是烘烤花生壳中的主要风味物质。     

应用液液萃取结合正相色谱技术鉴定汾酒与郎酒挥发性成分(下)

应用液液萃取结合正相色谱技术,采用气相色谱结合质谱,从清香型汾酒与酱香型郎酒中共检测到1500个峰,鉴定出698种挥发性成分,其中酯类167种,醇类67种,醛类33种,酮类48种,缩醛类18种,有机酸34种,萜类69种,芳香族化合物111种,酚类26种,硫化物21种,呋喃类化合物35种,吡嗪类化合物31种,吡啶等杂环化合物11种,内酯类11种,烷烃与烯烃8种,其他化合物8种。其中大部分化合物为首次报道。     

应用液液萃取与分馏技术定性绵柔型蓝色经典微量挥发性成分

应用液液萃取和分馏技术研究了绵柔型洋河蓝色经典酒微量挥发性成分,经GC-MS检测,共检测到933个峰,已经鉴定的化合物672种,未鉴定但有色谱峰的化合物261种。白酒微量成分除原先检测到的醇类、醛类、酮类、酸类、酯类、芳香族、酚类、硫化物、呋喃类、氧杂环/环氧化合物、缩醛类、吡咯及吡啶类等化合物外,首次检测到萜烯与内酯类化合物。     

指纹图谱异常指数法在烟气色谱数据处理中的应用

研究表明卷烟产品特有的感观特征不是任意一种或少数几种成分所起的作用,而是烟气中各种成分的综合反映。差谱法、因子分析、主成分模式识别法和聚类分析等数据处理方法都曾应用于卷烟烟气复杂的数据处理,但指纹图谱异常指数法在烟气分析中的应用未见报道。本文结合毛细管色谱分析方法,将指纹图谱间共有峰、缺失峰和额外峰的差异情况之和作为总异常指数表达两种卷烟烟气指纹图谱间的差异。该方法成功应用于烟气色谱数据分析:收集12个品牌的卷烟,包括烤烟型、英式烤烟型和混合型卷烟,将其中一个烤烟型卷烟作为标准,计算每个品牌指纹图谱异常指数值。结果表明指纹图谱异常指数法比主成分模式识别法和差谱法能从色谱数据中挖掘更多的质量信息。      

混合型卷烟加料加香技术研究

为满足目前我国混合型卷烟的发展需要 ,分别对糖类、有机酸和天然香料提取物等 98种香料单体及添加剂和酯类、挥发性有机酸类、吡嗪类、吡啶类和酮类等 88种香料单体及添加剂在混合型卷烟表料和表香中的作用进行了研究。根据实验结果从风格特征、丰满程度、谐调性、细腻程度、凝聚性、杂气、刺激、余味等方面分别筛选出了若干种香料单体及添加剂 ,并在此基础上提出了混合型卷烟表料和表香的调配模式 ,同时对部分加表料的卷烟样品进行了香味成分分析。     

1-L-丙氨酸-1-脱氧-D-果糖的热裂解分析

采用热重/差热(TG-DTA)和在线裂解气相色谱/质谱联用(Py-GC/MS)分析技术对1-L-丙氨酸-1-脱氧-D-果糖(Ala-Fru)的热裂解进行了研究.TG-DTA分析结果显示,Ala-Fru的初始裂解温度为147.47℃,600℃时样品质量损失至原重的25%;在350℃,450℃,550℃,650℃,750℃和850℃这6个温度下的Py-GC/MS结果显示,裂解产物的种类和数量随裂解温度的升高而增多,其裂解产物主要为吡嗪类、吡啶类、吡咯类和呋喃类等杂环类化合物以及少量酮类化合物,这些物质是卷烟烟气中重要的香味成分.     

几种国内外混合型卷烟烟丝中香味物质的分析比较

本文采用同时蒸馏萃取(SDE)的前处理分离方法,以及气相色谱和气质谱联用分析鉴定技术,对9种国内外混合型卷烟烟丝中的半挥发性酸性、碱性和中性成分进行了分析研究,共鉴定出37种碱性成分,83种中性成分和12种酸性成分。采用内标法定量测定了烟丝中的噻唑、吡啶、四甲基吡嗪、吡咯和吲哚等18种碱性香味成分;芳樟醇、二氢大马酮、香叶基丙酮、氧化异佛尔酮和二氢猕猴桃内酯等47种中性香味成分;乙酸、3-甲基戊酸、十四酸和棕榈酸等12种酸性成分。以及酸性、碱性和中性成分的总量,评价了该方法的重复性和前处理过程的回收率。研究结果表明,烟丝中中性成分总量的平均值国外卷烟比国产卷烟略高;烟丝中酸性成分总量的平均值国外卷烟比国产卷烟略低;烟丝中碱性成分总量的平均值(烟碱除外)国外卷烟是国产卷烟的2.2倍。      

不同焙炒程度下哥伦比亚咖啡豆香气成分分析

哥伦比亚咖啡豆经过浅度焙炒、中度焙炒、深度焙炒3种方式处理,用热脱附法提取香气成分,进行GCMSD分析,并采用峰面积对比含量变化,研究不同焙炒程度对哥伦比亚咖啡豆香气成分的影响。经过分析后得到,浅度焙炒有89个化合物,中度焙炒有90个化合物,深度焙炒有92个化合物,主要成分有吡嗪类化合物、呋喃类化合物、吡咯类化合物、吡啶类化合物、嘧啶类化合物,还有大量的醛酮类、酚类、酯类、醇类化合物。三种焙炒程度下的咖啡豆,香气种类不同,含量不同。深度香气含量最多,整体香气浓郁焦苦,而中度次之,整体香气浓郁香醇,浅焙最少,整体香气淡薄。     

烟碱/焦油比与卷烟吸味品质之间的关系

为提高低焦油卷烟的设计水平 ,对烤烟型卷烟的烟碱 /焦油比与其吸味品质之间的关系进行了分析。结果表明 ,烟碱 /焦油比与吸味品质之间呈线性正相关关系。A、B类卷烟的平均烟碱 /焦油比分别为 0 .0 73 8和 0 .0 5 92 ;中低焦油卷烟的平均烟碱 /焦油比为 0 .0 73 5 ,相当于A类卷烟的水平     

Smokers' expectancies for nicotine replacement therapy vs. cigarettes.

Smokers (N=188) recruited from the local community completed a questionnaire that measured expected outcomes of using cigarettes, nicotine gum, nicotine patch, and nicotine nasal spray. Expectancy questions relating to negative affect, craving, weight, and health risks were derived from the Smoking Consequences Questionnaire-Adult. As predicted, smokers held much greater expectancies that cigarettes help control negative affect, craving, and weight relative to nicotine replacement therapy (NRT). All NRT products were expected to cause fewer health risks than cigarette smoking. As predicted, smokers held strong negative affect reduction expectancies for cigarette smoking. For NRT, although still relatively low, craving reduction was the strongest expectancy. Individuals who had experience using the nicotine patch had greater positive expectancies for NRT. Greater positive expectancies for NRT were correlated with more immediate plans to quit smoking. In summary, cigarette smokers' positive expectancies about cigarettes do not appear to generalize to NRT products, which may limit their use and effectiveness.     

赖氨酸Amadori和Heyns化合物热裂解产物对烟草风味的影响研究

  目的  比较赖氨酸Amadori和Heyns化合物的热解产物及对其烟草风味的影响。  方法  以赖氨酸和葡萄糖或果糖为原料,以偏重亚硫酸钠为催化剂、甲醇和冰醋酸为溶剂,分别合成赖氨酸的Amadori和Heyns化合物,采用在线热裂解-气相色谱/质谱联用技术(Py-GC/MS)对比了2种化合物的热解产物差异,并通过感官评吸实验比较了二者对卷烟风味的影响。  结果  （1）赖氨酸Amadori和Heyns化合物热解均能产生醛酮类、呋喃类、吡啶类、吡嗪类及吡咯类香味物质,同一类别产物的相对含量有较大差异。（2）赖氨酸Heyns化合物热解得到的风味成分数量更多。（3）赖氨酸Amadori化合物和Heyns化合物对卷烟的主要作用为增香、增浓和降低刺激,并使烟气更加流畅顺滑,赖氨酸Heyns化合物增加了卷烟白肋烟特征。  结论  赖氨酸Amadori化合物和Heyns化合物的热解产物不同,对卷烟风味的影响存在差异。      

Effects of low nicotine content cigarettes on smoke intake.

Cigarettes with selective reductions in nicotine delivery have been considered as potential tools to prevent or treat nicotine dependence or to reduce harm by virtue of reduced nicotine and nitrosamine delivery. An important question is whether individuals smoke these products more intensively, as has been shown to occur with ventilated-filter cigarettes. To investigate this issue, we compared conventional highly ventilated filter cigarettes, having very low tar and nicotine yields when smoked by Federal Trade Commission method (1 mg tar, 2 mg carbon monoxide [CO],.2 mg nicotine), with low nicotine content cigarettes, manufactured from a genetically modified strain of tobacco, which had higher tar but lower nicotine yield (14 mg tar, 13 mg CO,.02 mg nicotine). A total of 16 cigarette smokers participated in two 8-hr sessions (order counterbalanced) during which they smoked each type of cigarette ad libitum. Expired-air CO, plasma nicotine, and smoking topography measures were collected. Subjects showed significant increases in smoking when using the highly ventilated filter cigarettes, and puff volume was significantly greater than with the low nicotine content cigarettes. Subjects achieved an expired-air CO level 74% as high as with the low nicotine content cigarettes; the latter produced CO levels similar to those measured at baseline when subjects smoked their habitual brands of cigarettes. Plasma nicotine levels obtained when subjects smoked the highly ventilated filter cigarettes also were significantly higher than when they smoked the low nicotine content cigarettes. These results indicate that the delivery of substantial amounts of smoke, with selective reductions in nicotine yield, appears to prevent compensatory smoking behavior. Further studies should determine whether similar results are obtained in naturalistic environments.     

滤棒中三醋酸甘油酯用量对卷烟主流烟气有害成分释放量的影响

为明确卷烟滤棒成型过程中增塑剂三醋酸甘油酯对烟气有害成分释放量的影响,制备了4种不同三醋酸甘油酯用量的醋酸纤维滤棒及相应的试验卷烟,并对其烟气常规化学指标、有害成分释放量和感官品质进行了分析评价.结果表明:①三醋酸甘油酯的用量在5.51％～13.31％的范围时,卷烟主流烟气中总粒相物、焦油、烟碱等常规指标变化不大;②除苯酚、间-对甲酚的释放量随着三醋酸甘油酯用量的增加逐渐降低外,一氧化碳(CO)、氢氰酸(HCN)、4-(甲基亚硝胺基)-1-(3-吡啶基)-1-丁酮(NNK)、氨(NH3)、苯并[a]芘(B[a]P)、巴豆醛、对苯二酚、间苯二酚、邻苯二酚、邻甲酚等成分的释放量或基本无变化,或变化不明显;③三醋酸甘油酯对卷烟感官质量的影响不明显.     

Extinguishing the rewarding value of smoke cues: pharmacological and behavioral treatments.

The present study examined several pharmacological and behavioral treatments designed to promote extinction of the responses to rewarding cigarette smoke cues. Pharmacological treatments comprised nicotine skin patches (21 mg/24 hr) and the nicotinic acetylcholine receptor antagonist mecamylamine (10 mg/day), administered separately or in combination. Behavioral manipulations included switching to denicotinized cigarettes, to cigarettes having different menthol flavor, or to ventilated-filter (low tar and nicotine) cigarettes. Smokers were assigned to the various treatments for 2 weeks before they quit smoking. During weekly test sessions, subjects rated the rewarding effects of their usual brands of cigarettes or cigarettes with different menthol content (mentholated vs. nonmentholated). Over the 2-week treatment period, all pharmacological treatments reduced ratings of reward for the usual-brand test cigarettes. Switching to smoking denicotinized cigarettes for 2 weeks similarly decreased rewarding effects of the usual-brand test cigarettes. Subjects also strongly preferred cigarettes with the same menthol content to which they were accustomed. However, manipulating the menthol content of the cigarettes smoked during the 2 weeks of treatment had different effects, depending on whether smokers habitually smoked mentholated or nonmentholated cigarettes. For menthol smokers, removal of the menthol cue hampered extinction of reward ratings for the usual-brand (mentholated) test cigarette. For nonmenthol smokers, addition of the menthol cue did not affect the progress of extinction of nonmenthol smoke cues. These findings demonstrate the importance of sensory cues in determining subjective reward and show that the reward value of these cues can be altered by removal of nicotine from tobacco or by pharmacological manipulations that interfere with the reinforcing effects of nicotine.     

Higher nicotine and carbon monoxide levels in menthol cigarette smokers with and without schizophrenia.

This study examined whether smoking menthol cigarettes was associated with increased biochemical measures of smoke intake. Expired carbon monoxide (CO) and serum nicotine and cotinine were measured in 89 smokers with schizophrenia and 53 control smokers immediately after smoking an afternoon cigarette. Serum nicotine levels (27 vs. 22 ng/ml, p = .010), serum cotinine levels (294 vs. 240 ng/ml, p = .041), and expired CO (25 vs. 21 ppm, p = .029) were higher in smokers of menthol compared with nonmenthol cigarettes, with no differences in 3-hydroxycotinine/cotinine ratios between groups when controlling for race. Backward stepwise linear regression models showed that, in addition to having a diagnosis of schizophrenia, smoking menthol cigarettes was a significant predictor of nicotine and cotinine levels. Individuals with schizophrenia or schizoaffective disorder smoked more generic or discount value brands (Basic, Doral, Monarch, USA, Wave, others) compared with control smokers (28% vs. 6%, p = .002) but did not smoke more brands with high nicotine delivery as estimated by the U.S. Federal Trade Commission method. Although rates of mentholated cigarette smoking were not higher in smokers with schizophrenia overall, they were significantly higher in non-Hispanic White people with schizophrenia compared with controls of the same ethnic/racial subgroup (51% vs. 28%, p<.0001). The higher exhaled CO in menthol smokers suggests that the higher nicotine levels are at least partly related to increased intake of smoke from menthol cigarettes, although menthol-mediated inhibition of nicotine metabolism also may be a factor. Menthol is an important cigarette additive that may help explain why some groups have lower quit rates and more smoking-caused disease.     

Determinants of salivary cotinine levels among current smokers in Mexico.

The present study describes salivary cotinine levels and their relationship to cigarettes smoked per day in Mexican smokers. Using a sampling strategy based on the number of cigarettes per day, we recruited 1,222 smokers from Mexico City and the state of Morelos in Mexico during 1999. Smoking behaviors and other factors known to affect nicotine intake and cotinine level were identified in an interview using a standardized questionnaire. Salivary cotinine was measured by capillary gas chromatography with nitrogen-phosphorus detection. We used generalized additive models to describe the relationship between salivary cotinine levels and variables of interest. The mean age of the population was 39.7 years (SD=15.6 years), with a mean cotinine level of 194.7 ng/ml (SD=134.8; range=10.1-767). Participants smoked a mean of 15.5 cigarettes per day (SD=11.3). Salivary cotinine and cigarettes smoked per day were positively related, although the association was not linear, flattening above 20 cigarettes per day. After adjusting for cigarettes per day, we found that significant predictors of cotinine levels included age, body mass index, cigarette producer, and smoking behavior variables. These results may have implications for dosing with nicotine medications to aid smoking cessation in Mexican smokers and suggest that whether the cigarette is labeled light or regular has no relationship to nicotine dose from smoking cigarettes.