杂环类单体香料在电加热卷烟中的转移行为

为研究杂环类香料在电加热卷烟中的转移行为，利用GC检测并分析了电加热卷烟抽吸前后8种杂环类香料在烟芯、降温段、滤棒和主流烟气粒相物中的分布。结果表明：(1)8种杂环类单体香料的烟芯持留率为8.68%～69.30%，空气散失率为24.96%～71.50%，烟芯残留率为5.21%～27.13%，滤棒截留率为8.27%～22.72%，烟气转移率为6.16%～28.49%，逐口转移率随抽吸口数序号的增加呈现先增大后减小的趋势；(2)2-乙酰基吡嗪、2-乙酰基吡啶向烟气的转移率>25%；(3)香料的沸点、烟芯持留率、烟芯残留率、滤棒截留率和烟气转移率两两之间存在极显著正相关关系；(4)互为同系物以及不同环结构的杂环类香料，随着侧链数量依次增多、结构稳定性增强，其烟芯持留率、主流烟气粒相物转移率和逐口转移率逐渐增大，迁移率和空气散失率逐渐减小。

Transfer behaviors of single heterocyclic flavors in electrically heated tobacco products

To study the transfer behaviors of heterocyclic flavors in electrically heated tobacco products, the distributions of eight single heterocyclic flavors in tobacco section, cooling section, filter and total particulate matter (TPM) of mainstream aerosol of electrically heated tobacco products before and after smoking were analyzed by GC. The results showed that: 1) The retention rates of the tobacco section to the eight single heterocyclic flavors were in the range of 8.68%-69.30%, their loss rates in air were 24.96%-71.50%, their residual rates in the tobacco section were 5.21%-27.13%, their retention rates by the filter ranged from 8.27% to 22.72%, and their transfer rates to aerosol were 6.16%-28.49%. Their puff-by-puff transfer rates to the aerosol of heated tobacco products increased first and then decreased with the increase of puff number. 2) The transfer rates of 2-acetylpyrazine and 2-acetylpyridine to aerosol were more than 25%. 3) The boiling points of the flavors extremely significantly positively correlated to their retention rates by tobacco section, their residual rates in the tobacco section, their retention rates by filter and their transfer rates to the aerosol. 4) For homologous heterocyclic flavors with different ring structures, their retention rates by the tobacco section, their transfer rates to aerosol TPM and their puff-by-puff transfer rates in the aerosol increased gradually, and their transfer rates and loss rates in air decreased gradually with the increase of side chains' number and the enhancement of structural stability.