烟用甜味接装纸三氯蔗糖甜味稳定性影响因素研究

目的 考察烟用甜味接装纸中影响三氯蔗糖的稳定性的因素，为制备出更稳定的甜味接装纸提供参考。方法 通过模拟卷烟过程中，卷烟机的辊子与接装纸的摩擦，以及烫金温度对甜味接装纸甜味稳定性的影响来探究影响甜味接装纸甜味稳定性的原因，同时，通过调整光油的性质和品牌、甜味剂用量、扫描电镜探究光油对三氯蔗糖甜味接装纸甜味稳定性的影响。结果 水性光油的衰减周期为75 d，衰减率最大为78.64%，醇性光油为溶剂的甜味接装纸衰减周期大于105 d，衰减率最大值为15.34%，立美特光油作溶剂比使用其他品牌光油在甜味剂衰减上要更加缓慢，最大衰减率为16.70%。以醇性光油作为溶剂时，甜味剂用量为12 kg/t的甜味与水性光油为溶剂时的甜味剂用量为8 kg/t的甜味接装纸甜味相近。结论 温度是造成以水性光油为溶剂的甜味接装纸甜味损失的重要原因，烘箱法可以作为一种快速检测甜味接装纸甜味衰变过程的检测方法。醇性光油为溶剂的甜味接装纸具有很好的稳定性，通过表征分析，醇性光油将甜味剂包裹，唾液不断将包裹住的甜味剂不断释放，甜味渐渐明显。

Factors Affecting Sucralose Sweetness Stability of Sweet Tipping Paper for Cigarette

The work aims to investigate the factors affecting the stability of sucralose in sweet tipping paper for cigarette and provide reference for preparing more stable sweet tipping paper. The reasons affecting the sweetness stability of the sweet tipping paper were explored by simulating the friction between roller and tipping paper and the hot stamping temperature. Meanwhile, the effects of varnish on the sucralose sweetness stability of sweet tipping paper were investigated by adjusting the property and brand of varnish and the amount of sucralose and SEM. The results showed that the attenuation period of waterborne varnish was 75 days, and the maximum attenuation rate was 78.64%. By contrast, the attenuation period of ethanol varnish was more than 105 days, and the maximum attenuation rate was 15.34%. The brand of Li mei te varnish on sweet tipping paper was decayed more slowly than other brands, and the maximum attenuation rate was 16.70%. When the ethanol varnish was used as the solvent, the sweetness of sucralose with a dosage of 12 kg/t was similar to that of the waterborne varnish with a dosage of 8 kg/t. It is concluded that temperature is an important reason for the sweetness loss of sweet tipping paper with waterborne varnish as solvent. Oven method can be used as a rapid detection method to detect the sweetness decay process. The sweet tipper paper with ethanol varnish as solvent has good stability. The characterization analysis show that the ethanol varnish wraps the sweetener by SEM. When saliva continuously releases the wrapped sweetener, the sweetness gradually becomes obvious.