摘要
以"金圣"叶组卷烟为研究对象,采用同时蒸馏萃取和气相色谱/质谱联用仪分析手段,分别研究5种代表性酮类香料单体在加香后卷烟中烟丝持留率、滤嘴迁移率、主流烟气粒相转移率和滤嘴截留率。结果表明:高沸点酮类香料由于挥发迁移困难,导致烟丝持留率较高,滤嘴转移率较低;低沸点香料在卷烟的主流烟气粒相中转移率显著低于高沸点香料。
＂Jinsheng＂ cigarettes which 5 ketone flavors were added was analyzed by SDE and GC/MS. The results of the hold ratios, the immigration ratios to filter, the transfer ratios to particulate phase of mainstream smoke and the intercept ratios to filter were showed that the higher hold ratios and the lower immigration ratios to filter tips of high boiling point flavors were different with that of low boiling point flavors. On the other hand, flavors with low boiling points showed higher transfer ratios to TMP of mainstream smoke than flavors with high boiling points, irrespective of molecular weight.
出处
《食品工业》
北大核心
2012年第3期136-138,共3页
The Food Industry
关键词
酮类香料
烟丝持留率
滤嘴迁移率
主流烟气粒相转移率
滤嘴截留率
ketone flavors
hold ratios in tobacco
immigrate ratios to filter
transfer ratios to TMP of mainstream smoke
intercept ratios to filter
