电加热卷烟和传统卷烟中凉味剂转移率比较

王紫燕1,2 韩敬美1 袁大林1 郑绪东1 雷萍1 李志强1 任达兵2 易伦朝2 汤建国1

(1.云南中烟工业有限责任公司技术中心, 昆明市五华区红锦路367号 650231)
(2.昆明理工大学农业与食品学院, 昆明市呈贡区景明南路727号 650500)

【摘要】为比较电加热卷烟和传统卷烟中的凉味剂在转移率方面的差异,采用气相色谱质谱法(GC-MS)分别测定了两种类型卷烟(各9个样品)烟丝/再造烟叶中9种凉味剂(L-薄荷酮、异薄荷酮、异胡薄荷醇、DL-薄荷醇、乙酸薄荷酯、乳酸薄荷酯、WS-3、WS-5和WS-23)的含量及其主流烟气释放量,计算了7种凉味剂的烟气转移率。结果表明:①该方法精密度较好,回收率较高,适用于烟草材料及卷烟烟气中9种凉味剂的检测。②传统卷烟中凉味剂的含量为0.07~8.81 mg/g,转移率为3.80%~49.12%;电加热卷烟中凉味剂的含量为0.14~14.37 mg/g,转移率为4.68%~42.53%。③对于传统卷烟,凉味剂转移率与烟气总粒相物中凉味剂的释放量无显著相关关系,但对于电加热卷烟,凉味剂转移率随添加量的减少呈递增趋势。④两类卷烟烟气总粒相物中DL-薄荷醇释放量为0.11~1.28 mg/支,转移率为5.68%~49.12%,其余6种凉味剂释放量为0.01~0.19 mg/支,转移率为3.80%~41.67%;总体上,乙酸薄荷酯、L-薄荷酮和异胡薄荷醇转移率高于乳酸薄荷酯、WS-3和WS-23。

【关键词】 电加热卷烟; 传统卷烟; 薄荷醇; 凉味剂; 转移率;

【DOI】

【基金资助】 云南中烟工业有限责任公司项目“新型烟草制品质量安全标准体系构建I期”(2018XY02)

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This Article

ISSN:1002-0861

CN:41-1137/TS

Vol 53, No. 10, Pages 46-55

October 2020

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Article Outline

摘要

  • 1 材料与方法
  • 2 结果与讨论
  • 3 结论
  • 参考文献