滤嘴参数对细支烟主流烟气中5种关键烤甜香释放量的影响
Effects of filter parameters on the release of 5 kinds of key roasted sweet aromas in mainstream smoke of slim cigarettes
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摘要: 为研究滤嘴参数对细支烟主流烟气中5种关键烤甜香释放量的影响，制备了不同丝束规格、不同滤棒压降、不同滤嘴通风度相互搭配的60个细支烟样品，并对其主流烟气中5种关键烤甜香释放量进行分析，结果表明：1）细支烟主流烟气中糠醇、5-甲基糠醇释放量在不同丝束规格间的差异达到极显著或显著水平，而3-甲基-2-环戊烯-1-酮、草莓呋喃酮、麦芽酚释放量及这5种烤甜香成分总释放量在不同丝束规格间的差异均不显著，使用11.0Y/15000丝束的细支卷烟有较高的糠醇和5-甲基糠醇释放量； 2）随着滤棒压降升高，主流烟气中5种关键烤甜香成分总释放量呈降低趋势； 3）随着滤嘴通风度的增加，主流烟气中5种关键烤甜香成分总释放量呈先增加后降低的趋势.Abstract: In order to study the influence of filter parameters on the release of 5 kinds of key roasted sweet aromas in mainstream smoke of fine cigarettes, 60 fine branches with different tow specifications, different filter plug pressure drops and different filter ventilations were prepared, and the release of 5 kinds of key roasted sweet aromas in mainstream smoke was analyzed.The results showed that: 1) The difference between the release of sterol and 5-methyl sterol in the mainstream smoke of fine cigarettes in different tow specifications reached a very significant or significant level, and the difference among the release of 3-methyl-2-cyclopenten-1-one, strawberry furanone, maltol and the total release of these 5 kinds of key roasted sweet aromas in different tow specifications were not significant.The comparison results showed that fine cigarettes with 11.0Y/15000 tow had higher sterol and 5-methyl sterol release; 2) As the pressure drop of the filter rod rose, the total release of the 5 kinds of key roasted sweet aromas in mainstream smoke showed a decreasing trend; 3) With the increase of filter ventilation, the total release of 5 kinds of key roasted sweet aromas in mainstream smoke increased first and then decreased.
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Key words:
- slim cigarettes /
- filter parameters /
- mainstream smoke /
- roasted sweet aroma /
- release
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