奶香型卷烟纸特征成分的释放迁移行为

Release and Migration Behavior of Characteristic Components in Milk Flavor Cigarette Paper

关键词:  卷烟纸  奶香  特征成分  迁移行为

Key Words:cigarette paper  milk fragrance  characteristic components  migration behavior

摘要:制备了3种不同奶香卷烟纸并制成卷烟，考察其特征成分的释放及迁移行为。结果表明，奶香香精和奶香型卷烟纸的特征成分为香兰素、乙基香兰素，且是奶香型卷烟的嗅香来源。加香卷烟纸奶香特征成分会有效迁移到主流烟气中，卷烟抽吸前3口的特征成分迁移量基本一致。奶香型卷烟放置4个月后，烟丝中的香兰素会迁移到卷烟纸中，而乙基香兰素主要转移至内衬纸和滤棒（含接装纸）中，转移量可达70%。放置9个月后，香兰素增加约250%，乙基香兰素降低约40%。

Abstract:Three kinds of milk flavor cigarette papers and cigarettes were prepared. The characteristic components of milk flavor and milk flavor cigarette paper， the smell and aroma components， the release and migration behavior of milk flavor cigarettes were investigated. The results showed that the characteristic components of milk flavor and milk flavor cigarette paper were vanillin and ethyl vanillin， and they were the source of smell of milk flavor cigarettes. The characteristic components of milk flavor in flavored cigarette paper could effectively migrate into mainstream smoke， and the migration amount of the first three puffs was basically the same. After the milk flavor cigarettes were placed for 4 months， the vanillin in the cut tobacco would migrate to the cigarette paper， while the ethyl vanillin was mainly transferred to the lining paper and filter rod （including tipping paper） with the transfer amount of 70%. After 9 months of storage， vanillin increased by about 250% and ethyl vanillin decreased by about 40%.