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

摘要： 为了给加热卷烟烟具优化、烟弹设计及新产品开发提供参考依据，以加热卷烟气溶胶为研究对象，采用气相色谱-质谱（GC-MS）进行定性分析，结合气相色谱-氢火焰离子化法（GC-FID）实现准确定量检测，建立加热卷烟气溶胶中23种醇类、酯类、酮类香味物质的同时测定方法。通过对比不同超声提取参数（超声时间、萃取溶剂用量、超声功率）对23种香味物质的提取效果，确定最佳提取方案；同时利用建立的超声萃取气相色谱氢火焰离子化（UE-GC-FID）的方法，检测不同加热方式（电阻加热、红外加热）、不同口味［原味（OR）、薄荷味（ME）］、不同温度（150.00、200.00、250.00、300.00℃）条件下加热卷烟主流烟气中23种香味物质的含量变化。结果表明，样品最佳提取条件为超声时间30.00 min、萃取溶剂用量25.00 mL、超声功率500.00 W；该方法在10.00~240.00 μg/mL范围内线性良好（R²≥0.991 4），23种香味物质检出限（LOD）及定量限（LOQ）分别为0.075 5~1.285 8 μg/mL、0.241 0~4.148 0 μg/mL；日内精密度和日间精密度分别为0.241 8%~2.128 7%、1.556 6%~4.812 5%；3个梯度平均加标回收率为94.380 3%~104.645 0%。醇类物质在电阻加热、ME口味、300.00 ℃条件下含量最高，为16.318 0 μg/支；酯类物质在红外加热、OR 口味、300.00℃条件下含量最高，为12.556 5 μg/支；酮类物质在红外加热、OR 口味、300.00℃条件下含量最高，为22.712 0 μg/支；23种香味物质总量则在红外加热、OR口味、300.00℃条件下最高，为50.347 6 μg/支；但不同成分最佳释放条件存在显著差异。综上，该方法操作简单、快速且完全可以满足加热卷烟烟气中23种醇类、酯类、酮类香味物质准确定量分析的需要。

关键词: 加热卷烟, 香味物质, 检测方法, 加热方式, 温度, 口味