加热卷烟中6种酮类单体香料的转移行为

  目的  考察酮类单体香料在加热卷烟主流烟气中的转移规律。  方法  利用GC-MS方法分析加热卷烟主流烟气中6种酮类香气成分的逐口释放量，探究6种酮类单体香料在加热卷烟中的转移行为。  结果  ① 异佛尔酮和薄荷酮的逐口释放量随着抽吸口数增加逐渐减少，而其他4种酮类香气成分呈现先增加后减小的趋势。②在0.1‰和0.5‰两个添加量下，6种酮类单体香料逐口转移率分别介于0.7%~10.5%和1.8%~12.6%，逐口转移率之和与抽吸口数之间呈现出良好的线性正相关。③6种酮类单体香料的总转移率分别介于31.3%~69.0%和20.9%~87.7%；其中异佛尔酮、β-二氢大马酮、薄荷酮和金合欢基丙酮的总转移率在低添加量时较大，而4-氧代异佛尔酮和β-紫罗兰酮反之。 

Transfer behavior of 6 ketone flavor components in heated tobacco products

In order to investigate transfer behavior of 6 ketone flavor components in the mainstream smoke of heated tobacco products, a GC-MS method was adopted to determine the puff-by-puff release and transfer behaviors of 6 ketone flavor components in the mainstream smoke of heated tobacco products. The results showed that: 1) With the increase of puff number, the puff-by-puff releases of isophorone and menthone decreased gradually, while the other four flavors mainly showed a trend of first increasing and then decreasing. 2) The puff-by-puff transfer rates of 6 ketone flavors at addition amount of 0.1‰ and 0.5‰ were 0.7%-10.5% and 1.8%-12.6%, respectively, and there was a good linear positive correlation between the puff-by-puff transfer rate and the puff number. 3) The total transfer rates of 6 ketone flavors under two different add amounts were 31.3%-69.0% and 20.9%-87.7%, respectively. The total transfer rates of isophorone, β-damascone, menthone and farnesylacetone under addition amount of 0.1‰ were high than that under addition amount of 0.5‰, while 2, 6, 6-trimethyl-2-cyclohexene-1, 4-dione and β-ionone were on the contrary.