Study On The Influence Of Sugars In Cigarette On Sweet Taste Of Cigarette

Study on the influence of monosaccharide and alditol in mainstream smoke TPM on the taste of cigarette, 9 brands of cigarettes were selected as research objects, the relationship between the sugar contents in tobacco and smoke was analyzed. First, GC/MS was applied to identify the aldoses and alditols after aldononitrile acetate, as well, HPAEC-PAD to determine contents of the above mentioned sugars in tobacco and smoke. Second, transferring rates were researched for sugars. And last, in order to investigate effects of added sugars on transferring rates, tobacco liquid containing glucose, fructose and inositol was added into single material tobacco. Analysis results and conclusions were as follows.(1)After comparing different derivatization methods, aldononitrile acetate derivatization GC/MS was chosen to detect aldoses and alditols in mainstream smoke TPM via CI ion source and SIM mode. 14 kinds of sugars were simultaneously determined, the sequence of peaks was: meso-erythritol, D-(-)-ribose, L-(+)-rhamnose, D-lyxose, L-(+)-arabinose, D-(+)-xylose, ribitol, D-arabitol, xylitol, D-(+)-glucose, D-(+)-galactose , inositol, D-mannitol, D-sorbitol. Rhamnose, D-lyxose, and alditols were reported first.(2)The simultaneous quantitative method of monosaccharide in tobacco and mainstream smoke using HPAEC-PAD with Carbo Pac PA10 was established. With the method four sugars (fructose, glucose, mannose and arabinose) in tobacco and five sugars (fructose, glucose, arabinose, mannose, and galactose) in smoke were analyzed quantitatively. The results of ribose in smoke were only for reference, since the recovery rate was too low to analyze quantitatively. Monosaccharide content was related to the types of cigarettes, the monosaccharide contents in Virginia type were higher than that in blended type. The contents of glucose and fructose in tobacco were account for around 90 percent of total monosaccharide. Contents of monosaccharide in smoke increased with monosaccharide in tobacco rising. Monosaccharide contents in cigarette smoke have reached the threshold of sweet taste already.(3)Six alditols were detected using HPAEC-PAD with Carbo Pac MA1. Meso-erythritol, arabitol, xylitol, inositol, mannitol, sorbitol were simultaneously analyzed in tobacco and smoke. The recovery rates for mannitol and sorbitol in smoke was beyond the scope of analytical experimentation, so the results for those in smoke could be only for reference too. Alditols'content in tobacco had no significantly correlation with types of cigarettes. Content of inositol was dominant in total alditols; mannitol and meso-erythritol contents were relatively low and the differences between samples were minor. In some brands, arabitol, xylitol and sorbitol contents became higher; it showed that those brand cigarettes must be added lots of alditols. Contents of alditols in smoke increased with alditols in tobacco rising, too. The alditols contents in cigarette smoke have reached the threshold of sweet taste.(4)The sugars transferring rate was defined firstly as ratio of sugars contents in cigarette smoke to in tobacco. The results showed that the sugars transferring rates in 9 brands cigarettes had no significant correlations to the cigarette types and sugars content. Over all, the alditols transferring rate was higher than monosaccharide transferring rate. Perhaps reduction properties of sugars have effects on the rates. The transferring rates for added sugars were relatively lower; the results indicated that added sugars were liable to combustion. As stated previously, the monosaccharide and alditols in mainstream smoke of cigarettes could result in change of cigarettes taste, bringing sweet taste. During cigarette manufacturing process, adding sugars could significantly increase the sugars content in smoke, especially alditols. The above conclusions could provide theoretical support for cigarette flavor, taste and production process improvements.