中国烟草学报2024，Vol.30Issue(2)：98-105,8.DOI:10.16472/j.chinatobacco.2022.162
不同位置及加香水平对加热卷烟释放行为的影响
Effects of different positions and flavoring levels on the release behavior of heated tobacco products
摘要
Abstract
This study aims to explore the effects of different positions and flavoring levels on the release behavior of heated tobacco products.By controlling the overall flavor content within a specified tolerance range,six menthol-flavored heated tobacco product variants were examined for the release regularity of nicotine,glycerol,menthol and N,2,3-trimethyl-2-isopropylbutamide(WS-23).The results indicated that:1)For nicotine and glycerol,the release rate and transfer rate of nicotine in each product were higher than those of glycerol,potentially due to the differences in boiling points of these components.2)Significant variations were observed in the release and transfer rates for menthol and WS-23 across the products,with 1#,2#,and 5#exhibiting higher rates.These variations were influenced by the diverse flavoring contents in the segments of the heated tobacco products..3)The puff-by-puff release results showed that the release amount of each component increased firstly and then decreased,with 5#demonstrating comparatively better stability..关键词
加热卷烟/加香量/释放率/转移率/截留率/逐口释放Key words
heated tobacco products/flavoring level/release rate/transfer rate/retention efficiency/puff-by-puff release引用本文复制引用
徐月玲,刘献军,朱鲜艳,徐瑞霜,杨歌,徐兴华,师东方,高鑫,谢一飞,何红梅,尤晓娟..不同位置及加香水平对加热卷烟释放行为的影响[J].中国烟草学报,2024,30(2):98-105,8.基金项目
江苏中烟工业有限责任公司科技项目"加热卷烟凉味成分迁移行为研究"(202152) （202152）
