关键词: 加热卷烟, 香味物质, 检测方法, 加热方式, 温度, 口味

Abstract: To provide a reference for the optimization of heating cigarettes，the design of cigarette cartridge and the development of new products，the heating cigarette aerosol was taken as the research object，the qualitative analysis was carried out by gas chromatography‐mass spectrometry（GC‐MS），and the accurate quantitative detection was realized by gas chromatography‐hydrogen flame ionization（GC‐FID）.The simultaneous determination method of 23 kinds of alcohols，esters and ketones in heating cigarette aerosol was established.By comparing the extraction effects of different ultrasonic extraction parameters（ultrasonic time，extraction solvent dosage，ultrasonic power）on the 23 aromatic substances，the optimal extraction method was determined；meanwhile，the established ultrasonic extraction gas chromatography hydrogen flame ionization（UE‐GC‐FID）method was used to detect the content changes of 23 aromatic substances in the mainstream smoke of heated cigarettes under different heating methods（resistance heating and infrared heating），different flavors［original flavor（OR）and menthol flavor（ME）］and different temperatures（150.00，200.00，250.00，300.00℃）.The results showed that the optimum extraction conditions were as follows：ultrasonic time was 30.00 min，extraction solvent dosage was 25.00 mL，ultrasonic power was 500.00 W.The linearity of the method was good in the range of 10.00—240.00 μg/mL（R²≥0. 991 4），and the limit of detection（LOD）and limit of quantitation（LOQ）of 23 aromatic substances were 0.075 5—1.285 8 μg/mL and 0.241 0—4.148 0 μg/mL，respectively.The intra‐day RSD and inter‐day RSD were 0.241 8%—2.128 7% and 1.556 6%—4.812 5%，respectively，and the average spiked recoveries of the three gradients were 94.380 3%—104.645 0%.The content of alcohols was the highest under the conditions of resistance heating，ME taste and 300.00 ℃，which was 16.318 0 μg/cig.The highest content of esters was 12.556 5 μg/cig under the conditions of infrared heating，OR taste and 300.00 ℃.The content of ketones was the highest under the conditions of infrared heating，OR taste and 300.00 ℃，which was 22.712 0 μg/cig.The total content of 23 aromatic substances was the highest under the conditions of infrared heating，OR taste and 300.00 ℃，which was 50.347 6 μg/cig.However，there were significant differences in the optimal release conditions of different components.In conclusion，the method is simple，rapid and can fully meet the needs of accurate quantitative analysis of 23 kinds of alcohols，esters and ketones in heated cigarette smoke.

Key words: Heating cigarette, Aroma substance, Detection method, Heating method, Temperature, Taste