基于不燃烧调香的理念和麦冬的生物活性成分和口味特征，针对目前低焦卷烟风格特征弱化和感官舒适性下降等问题，通过流化床造粒工艺开发赋香型麦冬颗粒并进行滤棒添加应用实验。（1）利用响应面优化法，获得麦冬多孔颗粒的最佳工艺条件；（2）所制备的麦冬颗粒经粒径分析和结构表征，应用于卷烟滤棒改善抽吸舒适性，提升烟气在口腔中的津润感和甜感，有效降低主流烟气的燥热感，强化卷烟产品的清甜香风格特征；（3）采用HPLC-EIS／MS法，多反应监测模式（MRM）对烟气粒相物中的麦冬成分进行初步的定性分析。%Based on the idea of cigarette flavoring without burning,and functional components of Radix Ophiopogonis,its porous granular was prepared by fluidized bed granulation processing. The prepared granules were applied in cigarette filter to improve the sensory quality and style of low tar cigarette. The optimal operational parameters of spray granulation processing of Radix Ophiopogo-nis were obtained based on center-united experimental design and response surface methodology. Particle size distribution of the pre-pared particles was analyzed by laser diffraction. Results showed that the application of the porous material improve the Sensory pro-file and quality,reduce the irritation and dryness-heat of the test cigarette and Strengthen the Fresh and Sweet aroma,elegant flavor characteristics. An HPLC-EIS/MS method for the identification of radix ophiopogonis in total particulate matter of cigarette smoke was applied using the multiple-reaction monitoring mode.
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