甜味接装纸中甜味剂的迁移机制及其改进研究

目的 分析存储过程中甜味接装纸上甜味剂的迁移机制，并通过材料和工艺改进，减缓甜味剂的迁移，提高产品存储的稳定性。方法 采用高效液相色谱法与感官评价法分析存储过程中甜味接装纸上甜味剂衰减的原因，再设计和制备5款改进的甜味接装纸，并考察改进前后甜味接装纸中甜味剂的迁移情况。结果 存储过程中，甜味接装纸上甜味剂自身基本无衰减，且证实甜味剂没有从正面向接装纸内部扩散。存储180 d后，JYDZ-01上甜味剂的背部迁移率达到42.82%，感官评吸总分为78.7，而JYSY-04上甜味剂的背部迁移率只有4.13%，且评吸总分达到95.3。通过物理性能指标分析，JYSY-04的Cobb值与接触角变化率分别为5.8 g/m²与0.57%，有效阻隔其背部水分吸收，降低水分吸收速率，并且其两面差缩小到32.80%，有效提升了产品品质。结论 存储过程中，甜味接装纸上甜味剂向其背部发生迁移，从而导致其表面甜味剂含量及甜度降低，也证实其表面甜度的变化将影响卷烟的评吸。JYSY-04有效减缓了甜味剂向背面迁移，提高了表面甜味剂的稳定性，维持了表面的甜度，并改善了卷烟的抽吸品质。

Migration Mechanism and Improvement of Sweetener in Tipping Paper

The work aims to analyze the migration mechanism of sweetener during storage, slow down the migration of sweetener by improving material and process to improve the storage stability of product. High performance liquid chromatography (HPLC) and sensory evaluation were used to analyze the causes of sweetener attenuation in sweet tipping paper during storage. Five types of sweet tipping paper of improvement were designed and prepared, and the migration of sweetener in the sweet tipping paper before and after the improvement was investigated. During storage, the overall content of sweetener in the sweet tipping paper itself had basically no attenuation, and it was confirmed that the sweetener did not spread from the front to the inside of the tipping paper. After 180 d of storage, the migration rate of sweetener on the back of JYDZ-01 was 42.82%, and the total score of sensory evaluation was 78.7. However, the migration rate of sweetener on the back of JYSY-04 was only 4.13%, and the total score of sensory evaluation was 95.3. According to the analysis of physical property indicators, the Cobb value and change rate of contact angle on JYSY-04 was 5.8 g/m2 and 0.57%, which effectively blocked the water absorption on the back and slowed down the water absorption rate. The difference between the two sides of sweet tipping paper was reduced to 32.80%, which effectively improved the quality of the product. During storage, the sweetener on the surface of the sweet tipping paper migrates to the back, reducing sweetener content and sweetness on the surface of the sweet tipping paper and indicating that the surface sweetness change of the sweet tipping paper would affect cigarette evaluation. JYSY-04 could effectively reduce the migration of sweetener to the back of the tipping paper, improve the stability of the sweetener on the surface of the sweet tipping paper, maintain the appropriate sweetness on the surface of the sweet tipping paper, and significantly improve the quality of cigarette evaluation.