Method for Simultaneous Determination of 19 Smoky Aroma Components in Heat-not-burn Cigarette Smoke
A technology for heating non-combustion and cigarette smoke, which is applied in the direction of measuring devices, material separation, and analysis of materials, to achieve the effects of high accuracy, high efficiency, and rapid detection
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Embodiment 1
[0028] The method for simultaneously measuring 19 kinds of smoke aroma components in the heat-not-burn cigarette smoke of the present embodiment comprises the following steps:
[0029] 1) Heat the heat-not-burn cigarette of brand 1 according to the product instructions, and refer to the suction capacity and particle capture method specified in ISO 3308 for suction and particle capture. After using two Cambridge filter discs to capture the smoke particulate matter produced by 6 HNB cigarettes, put the Cambridge filter discs in a 50 mL conical flask with a stopper and lay it flat on the bottom of the bottle, add 10 mL of ethanol solution and 10 μL of internal standard solution, shake at room temperature for 20 minutes, take 2 mL of supernatant to obtain a smoke sample;
[0030] 2) GC-MS is used to detect the flue gas sample obtained in step 1);
[0031] The chromatographic conditions are: column: DB-WAXETR (60 m×0.25 mm×0.25 μm); carrier gas: He; column flow rate: 1mL / min; inle...
Embodiment 2
[0035] The method for simultaneously measuring 19 kinds of smoke aroma components in the heat-not-burn cigarette smoke of the present embodiment comprises the following steps:
[0036] 1) Heat the heat-not-burn cigarettes of brand 2 according to the product instructions, and refer to the suction capacity and particle capture method specified in ISO 3308 for suction and particle capture. After using two Cambridge filters to capture the smoke particulate matter produced by 6 heat-not-burn cigarettes, put the Cambridge filters in a 50 mL conical flask with a stopper and spread it on the bottom of the bottle, add 20 mL of ethanol solution and 20 μL of internal standard solution, shake at room temperature for 25 minutes, take 2 mL of supernatant to obtain a smoke sample;
[0037] 2) GC-MS is used to detect the flue gas sample obtained in step 1);
[0038] Chromatographic conditions and mass spectrometry conditions are the same as in Example 1.
[0039] Table 3 shows the detection...
Embodiment 3
[0041] The method for simultaneously measuring 19 kinds of smoke aroma components in the heat-not-burn cigarette smoke of the present embodiment comprises the following steps:
[0042] 1) Heat the heat-not-burn cigarette of brand 3 according to the product instructions, and refer to the suction capacity and particulate matter capture method specified in ISO 3308 for suction and particulate matter capture. After using two Cambridge filters to capture the smoke particulate matter produced by 6 heat-not-burn cigarettes, put the Cambridge filters in a 50 mL conical flask with a stopper and spread it on the bottom of the bottle, add 30 mL of ethanol solution and 30 μL of internal standard solution, shake at room temperature for 30 minutes, take 2 mL of supernatant to obtain a smoke sample;
[0043] 2) GC-MS is used to detect the flue gas sample obtained in step 1);
[0044] Chromatographic conditions and mass spectrometry conditions are the same as in Example 1.
[0045] Table 3 sh...
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