CAJ | 학술논문

采用同时蒸馏萃取和气相色谱-质谱法分析了6种酯类香料于4种条件下保存48h后在卷烟烟支中的持留率和滤嘴中的转移率.结果表明;(1)密封体系有利于提高低沸点香料在烟丝中的持留率和在滤嘴中的转移率;(2)香料单体在烟丝中的持留率随香料单体的沸点的增大而增大;(3)密封保存,在滤嘴中的转移率随香料单体的沸点的增大而减小;(4)敞开保存,在滤嘴中的转移率随香料单体的沸点的增大先增大后减小.
채용동시증류췌취화기상색보-질보법분석료6충지류향료우4충조건하보존48h후재권연연지중적지류솔화려취중적전이솔.결과표명;(1)밀봉체계유리우제고저비점향료재연사중적지류솔화재려취중적전이솔;(2)향료단체재연사중적지류솔수향료단체적비점적증대이증대;(3)밀봉보존,재려취중적전이솔수향료단체적비점적증대이감소;(4)창개보존,재려취중적전이솔수향료단체적비점적증대선증대후감소.
The retention of esters flavors in tobacco rod and transfer ratio to the filter tip were determined by simultaneous distillation/extraction and GC-MS after the cigarette was stored at four different conditions for 48 hours.The results showed that: (1) Sealed system could improve the transfer ratio and retention ratio of the esters with lower boiling point; (2) As their boiling points increased, the retention ratio of the flavor monomers increased; (3) Airtight preservation, as the boiling point of monomer increased the transfer rate of spices were decreased in the filter; (4) Open preserving, the transfer rate of monomer spices first increased and then decreased while the boiling point increased in the filter.