采用烟丝注射和滤棒添加方式进行了12种醛酮类香料单体的卷烟加香试验,并采用同时蒸馏萃取以及气相色谱和气相色谱/质谱联用等方法分别测定了这些醛酮类香料单体在烟丝和滤棒中的持留率、迁移率,及其向主流烟气中的转移率.结果显示:①烟丝加香醛酮类香料在烟丝中的持留率均低于嘴棒加香在滤嘴中的持留率,烟丝加香醛酮类香料向滤嘴中的迁移率均高于滤棒加香向烟丝中的迁移率；②滤棒加香更有利于低沸点醛酮类香料向主流烟气粒相中的转移；③互为同分异构体的苯乙醛和苯乙酮,辛醛和2-辛酮,2-庚酮、庚醛和2,5-己二酮都遵守沸点越高烟气转移率越高的规律；④滤棒加香有利于低沸点醛酮类同系物香料烟气转移率的提高.%Twelve carbonyl flavor samples were added into cut tobacco and filter tips of cigarettes and then analyzed by simultaneous distillation and extraction coupled with GC and GC/MS to determine the ratios of flavor retained in tobacco rod or filter, migrated to cut tobacco or filter and transferred into mainstream cigarette smoke. The results showed that: 1 ) the retention ratios of the flavors injected into cut tobacco were lower than those added in filters, while their migration ratios from cut tobacco to filter were higher than those from filters to cut tobacco;2) filter flavoring facilitated the flavor with lower boiling point to transfer into cigarette mainstream smoke;3) the higher the boiling point, the greater the transfer ratio for isomeric carbonyl flavors, such as phenylacetaldehyde and acetophenone, caprylic aldehyde and 2-octanone, 2-Heptanone, heptanal and 2,5-Hexanedione.
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