以细支卷烟为研究对象,采用气相色谱-三重四极杆质谱联用(GC-MS/MS)法,分析烟丝加香、爆珠加香、香线加香、丝束加香4种加香方式下烟用香精抽吸前滤嘴分布和抽吸后转移情况.结果表明:1)30 d密封保存后,4种加香方式的烟丝与滤嘴中常用香精分布差异明显,烟丝加香方式下沸点较低的烟用香精迁移比例较大;2)爆珠、香线和丝束3种滤嘴加香方式下,烟用香精的主流烟气粒相转移率和滤嘴截留率均较为接近;烟丝加香方式下,烟用香精的主流烟气粒相转移率整体高于其他3种滤嘴加香方式,滤嘴截留率均低于其他3种滤嘴加香方式;对于高沸点烟用香精,烟丝加香与滤嘴加香的差异更加明显;3)爆珠加香方式下,烟用香精的逐口稳定性好于其他3种加香方式;烟丝加香方式下,烟用香精的逐口稳定性受沸点影响较大;丝束加香和香线加香方式下,烟用香精的逐口释放量随口数增加而升高.

为研究吸烟者的唾液成分,改进并优化了闭环回路气提系统,使用咀嚼刺激法以棉球收集吸烟者唾液,建立了吸烟者唾液成分的闭环回路气提-热脱附-气质联用分析方法,采用该方法分析了不同类型卷烟吸烟者的唾液成分.结果表明:①相较于主流烟气,唾液中不同种类化合物的组成以及比例变化明显,其中,变化最为显著的是环戊酮类、吡嗪类和内酯类化合物以及三乙酸甘油酯,唾液中环戊酮类和吡嗪类化合物的色谱峰面积与烟碱的比值提升了10～30倍,内酯类化合物和三乙酸甘油酯的色谱峰面积与烟碱的比值降低了95％以上;②不同类型卷烟吸烟者唾液的主要化合物的色谱峰面积差异明显,差异较大的成分为吡啶类、吡嗪类、环戊烯酮类和呋喃类化合物,英式烤烟型和混合型卷烟吸烟者唾液中吡啶类和吡嗪类化合物的色谱峰面积高于中式烤烟型,中式烤烟型卷烟吸烟者唾液中环戊烯酮类和呋喃类化合物的质量分数则高于英式烤烟和混合型卷烟.

为了研究卷烟烟气中香味成分逐口释放规律,采用烟气香味成分GC-MS/MS测定方法,分析了烟气中醇类、醛类、酮类、酯类等不同种类香味成分在4种加香方式(烟丝加香、丝束加香、香线加香和爆珠加香)下主流烟气中的逐口释放规律.结果表明:①丝束加香和香线加香之间相似度最高,烟丝加香与其他3种加香方式相似度最低.②香味成分加香部位、结合方式和沸点是影响逐口释放的主要因素.③烟丝加香受蒸馏段高温影响,不同沸点香味成分逐口释放有较大差异,不同沸点的同类香味成分逐口释放占比也明显不同.④爆珠加香受爆珠香精溶剂和滤嘴温度影响,香味成分逐口释放最为稳定,沸点对同类香味成分的释放量无明显影响.⑤丝束加香和香线加香方式下香味成分逐口释放随口数增加而升高,沸点对同类香味成分的释放量无明显影响.

To study the influences of four flavoring methods (cut tobacco, breakable capsule, tow, and cotton thread flavoring) on the transfer of aroma components in slim cigarette smoke, a gas chromatography-tandem mass spectrometry (GC-MS/MS) method for simultaneously and quantitatively determining the alcohols, aldehydes, ketones and esters in cut tobacco, particulate matter of mainstream smoke, and filter were developed. The results showed that:1) After storing airtightly for 30 days, the distribution of aroma components in cut tobacco and filter differed significantly among the cigarettes flavored by the four methods. The transfer rates of aroma components were the highest in tobacco-flavored samples. 2) The transfer rates of aroma components to particulate matter of mainstream smoke in tow-flavored samples were similar to those in thread-flavored samples. The transfer rates of aroma components with higher boiling points were the highest in tobacco-flavored samples and the lowest in capsule-flavored samples. 3) With the increase of boiling points of congeneric aroma components, the transfer rates of aldehydes, ketones and esters aroma components to particulate matter of mainstream smoke in tobacco-flavored, tow-flavored and thread-flavored samples increased, while those in capsule-flavored samples increased first and then decreased. The alcoholic aroma components slightly differed from the other aroma components in the relationships between the transfer rate to particulate matter of mainstream smoke and boiling point. 4) The filter retention rates of the four kind aroma components in tow-flavored samples were slightly higher than those in thread-flavored samples. Capsule flavoring resulted in the highest filter retention rates of aroma components with higher boiling points, while tobacco flavoring was the opposite.

采用固相萃取-气相色谱/质谱联用技术,建立了一种同时测定卷烟主流烟气中香兰素和乙基香兰素的方法.方法 优化了萃取条件,考察了萃取溶剂、萃取时间对检测结果的影响.通过硅藻土固相萃取柱净化并浓缩后,选取DB-HeavyWAX毛细管柱进行目标物分离,以香兰素-d3作为内标,对香兰素和乙基香兰素进行定量分析.结果 表明,香兰素和乙基香兰素在浓度0.2～ 20.0 mg/L范围内具有良好的线性关系,其检出限分别为9.1 ng/支和6.5 ng/支,回收率均在96.3％～107.7％之间.

为分析一些爆珠香精调配过程中存在的香精嗅香好但感官品质差的原因,以咖啡特征爆珠香精为例,利用中心切割和静态顶空的方法考察了爆珠中2,3,5,6-四甲基吡嗪和糠硫醇的传递效率和挥发性,利用原位漫反射红外光谱技术深入剖析了糠硫醇在聚二醋酸纤维表面的吸附机制.结果 表明:糠硫醇和聚二醋酸纤维的相互作用强于2,3,5,6-四甲基吡嗪;吸附在聚二醋酸纤维上的糠硫醇S—H键伸缩振动红外吸收峰向低波数位移,=C—H的平面外弯曲振动红外吸收峰向高波数位移.