Evaluation method for characterizing cigarette smoking physiological irritation and application

Abstract

The invention relates to an evaluation method for characterizing cigarette smoking physiological irritation and application of the evaluation method. The evaluation method comprises the following steps: (1) determining the activity of alpha-salivary amylase in saliva of a smoker at three time points before and after smoking a to-be-detected cigarette; (2) calculating the variations delta U1, delta U2 and delta U3 of the activity of the alpha-salivary amylase after three time points after the to-be-detected cigarette is sucked and before the to-be-detected cigarette is sucked; (3) determining the content of main irritant components in the cigarette smoke; the main irritant components comprise total particulate matters, tar, formic acid, acrolein and crotonaldehyde; and (4) substituting the change quantity of the alpha-salivary amylase activity and the sensory evaluation score into a physiological irritation evaluation formula to obtain a physiological irritation score.

Description

Technical Field

[0001] The present invention relates to the technical field of cigarette evaluation, and in particular to an evaluation method for characterizing the physiological irritation of cigarette smoking and its application. Background Art

[0002] The irritation index in the sensory evaluation of cigarettes reflects whether the smoke has slight or obvious irritation to the senses, such as nasal irritation and oral discomfort, and is an important feature of cigarette quality. At present, the common sensory evaluation method of cigarettes in the tobacco industry still relies on expert scoring, and the evaluation results are greatly affected by the subjective factors of the evaluators. There is a lack of more objective auxiliary evaluation indicators and quantitative scaling methods, so there is no physiological characterization method for cigarette smoking irritation.

[0003] Biological enzymes are involved in almost all biochemical reactions in organisms, and enzymes are an indispensable part of life movement and cell activities. It is a biological macromolecule with biocatalytic activity. Salivary alpha-amylase (sAA) is an important component of salivary protein, accounting for about 40% to 50% of total salivary protein, and is often used as the main indicator of salivary protein secretion. The sympathetic nervous system and the parasympathetic nervous system coordinate the secretion of salivary protein, and salivary amylase activity is the most sensitive indicator of sympathetic nerve activation. However, the research on salivary amylase as a biomarker for physiological irritation in cigarettes is still blank. Therefore, exploring whether salivary amylase can be used as an objective auxiliary evaluation indicator and quantitative scaling method to evaluate the physiological irritation of cigarettes has become an urgent problem to be solved. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides an evaluation method and application for characterizing the physiological irritation of cigarette smoking. According to the amount of chemical components in smoke and the change value of enzyme activity in human saliva, the sensory evaluation score of the physiological irritation of cigarette smoking is comprehensively calculated, and the physiological irritation of cigarette smoking is characterized from a physiological dimension.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a method for evaluating the physiological irritation of smoking a cigarette, the method comprising:

[0007] (1) Determine the α-salivary amylase activity in the saliva of the smokers before and after smoking the cigarettes to be tested at three time points;

[0008] (2) calculating the changes in α-salivary amylase activity ΔU1, ΔU2 and ΔU3 at three time points after smoking the test cigarettes compared with before smoking the test cigarettes;

[0009] (3) Determination of the content of major irritant components in cigarette smoke;

[0010] The main irritating components include total particulate matter, tar, formic acid, acrolein and crotonaldehyde;

[0011] (4) Substituting the change in α-salivary amylase activity and the sensory evaluation score into the physiological irritation evaluation formula to obtain the physiological irritation score;

[0012] The physiological irritation evaluation formula is:

[0013] F1=0.093*ΔU1+0.093*ΔU2+0.091*ΔU3+0.112*X1+0.100*X2+0.031*X3-0.022*

[0014] X4+0.114*X5;

[0015] F2=0.001*ΔU1-0.001*ΔU2+0.005*ΔU3-0.085*X1-0.026*X2+0.129*X3+0.187*X4

[0016] -0.112*X5;

[0017] Y=7.587E-17+3.094*F1-0.0551*F2;

[0018] Among them, Y represents the physiological irritation score of cigarettes, F1 and F2 are dimension reduction variables, ΔU1, ΔU2, and ΔU3 are the changes in salivary amylase activity at the corresponding time points, and X1-X5 represent the contents of total particulate matter, tar, formic acid, acrolein, and crotonaldehyde, respectively.

[0019] In the present invention, the physiological irritation is evaluated by combining the change in α-salivary amylase activity with the content of the main irritating components, which is more objective than the method of human evaluation.

[0020] The comprehensive calculation of the physiological irritation sensory evaluation scores of cigarettes provides a theoretical basis and methodological guidance for the development of cigarette evaluation technology and product quality control.

[0021] Preferably, the three time points after smoking the cigarette to be tested include 13-17 minutes after smoking, 18-22 minutes after smoking, and 28-32 minutes after smoking. The 13-17 minutes may be, for example, 13 minutes, 14 minutes, 15 minutes, 16 minutes, or 17 minutes, etc. The 18-22 minutes may be, for example, 18 minutes, 19 minutes, 20 minutes, 21 minutes, or 22 minutes, etc. The 28-32 minutes may be, for example, 28 minutes, 29 minutes, 30 minutes, 31 minutes, or 32 minutes, etc.

[0022] Preferably, the number of the smoking assessors is ≥10, for example, it can be 10, 20, 30, 40, 50, 60, 70, 80, 90 or 100, etc.

[0023] Preferably, the method for determining the activity of α-salivary amylase comprises pre-treating saliva and then determining the activity of α-salivary amylase.

[0024] Preferably, the pretreatment step comprises mixing the collected saliva, adding distilled water to mix, and aspirating the supernatant after centrifugation.

[0025] Preferably, the mass ratio of the saliva to the distilled water is 1:(5-10). The (5-10) may be, for example, 5, 6, 7, 8, 9 or 10.

[0026] Preferably, the centrifugal speed is 6000-10000 rpm, and the time is 8-12 min. The 6000-10000 rpm may be, for example, 6000 rpm, 7000 rpm, 8000 rpm, 9000 rpm or 10000 rpm, etc. The 8-12 min may be, for example, 8 min, 9 min, 10 min, 11 min or 12 min, etc.

[0027] Preferably, the method for determining the content of main irritant components in cigarette smoke comprises balancing the cigarette to be tested, capturing cigarette smoke with a filter after smoking the cigarette, and extracting the filter separately before testing.

[0028] Preferably, the ratio of the number of the filter discs to the number of cigarettes is 1 disc: (3-5) cigarettes, wherein the (3-5) may be, for example, 3, 4 or 5.

[0029] Preferably, the extraction step comprises adding an extractant to the filter disc, performing ultrasonic extraction to obtain an extract, adding N,O-bis(trimethylsilyl)trifluoroacetamide and then performing a water bath.

[0030] Preferably, the ultrasound time is 25-35 min, for example, it can be 25 min, 26 min, 28 min, 30 min, 32 min, 34 min or 35 min.

[0031] Preferably, the extractant comprises any one of dichloromethane, acetonitrile or isopropanol, or a combination of at least two thereof.

[0032] Preferably, the volume ratio of the N,O-bis(trimethylsilyl)trifluoroacetamide to the extract is 1:(8-12), and the (8-12) may be, for example, 8, 9, 11, 11 or 12.

[0033] Preferably, the temperature of the water bath is 60-70°C, and the time is 30-50 min. The 60-70°C may be, for example, 60°C, 62°C, 64°C, 66°C, 68°C or 70°C. The 30-50 min may be, for example, 30 min, 32 min, 34 min, 36 min, 38 min, 40 min, 42 min, 44 min, 46 min, 48 min or 50 min.

[0034] Preferably, the detection comprises any one of GC detection, GC-MS detection or HPLC detection, or a combination of at least two thereof.

[0035] Preferably, the mass of the total particulate matter is the mass difference before and after the filter captures cigarette smoke divided by the number of cigarettes tested by each filter.

[0036] Preferably, the detection value of tar is calculated as follows: tar = total particulate matter mass - nicotine mass - water mass.

[0037] Preferably, the nicotine mass and water mass are obtained by GC detection.

[0038] Preferably, the detection value of formic acid is obtained by GC-MS detection.

[0039] Preferably, the detection value of acrolein is obtained by HPLC detection.

[0040] Preferably, the detection value of crotonaldehyde is obtained by HPLC detection.

[0041] Preferably, the injection volume for GC-MS detection is 0.5-2 μL, for example, it can be 0.5 μL, 0.6 μL, 0.8 μL, 1.0 μL, 1.2 μL, 1.4 μL, 1.6 μL, 1.8 μL or 2.0 μL, etc.

[0042] Preferably, the split ratio for GC-MS detection is (9-11): 1. The (9-11) may be, for example, 9, 9.5, 10, 10.5 or 11.

[0043] Preferably, the monitoring method of the GC-MS detection is multiple reaction detection.

[0044] Preferably, the flow rate of the GC-MS detection is 0.5-2 mL / min, for example, it can be 0.5 mL / min, 0.6 mL / min, 0.8 mL / min, 1.0 mL / min, 1.2 mL / min, 1.4 mL / min, 1.6 mL / min, 1.8 mL / min or 2.0 mL / min, etc.

[0045] Preferably, the temperature raising program for GC-MS detection is:

[0046] 0-3min, temperature is 40℃;

[0047] 3-63min, the temperature was increased to 280°C at 4°C / min;

[0048] 63-83min, temperature is 280℃.

[0049] In a second aspect, the present invention provides an application of the method for characterizing the physiological irritation of smoking cigarettes described in the first aspect in detecting the irritation of smoking cigarettes.

[0050] Compared with the prior art, the present invention has at least the following beneficial effects:

[0051] The present invention provides a method for characterizing the physiological irritation of cigarette smoking, by collecting oral saliva from a human body before and after smoking a cigarette and measuring the change in α-salivary amylase activity, measuring the content of main irritating components in cigarette smoke, combining the results of sensory evaluation of cigarette irritation, and performing a correlation analysis among the three, thereby screening out key characterization quantities of the irritating components and effectively constructing a multivariate linear regression equation for characterizing the physiological irritation of cigarettes.

[0052] The present invention can comprehensively calculate the physiological irritation sensory evaluation score of cigarettes according to the amount of chemical components in smoke and the change value of enzyme activity in human saliva, providing a theoretical basis and methodological guidance for the development of cigarette evaluation technology and product quality control. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 This is a correlation matrix diagram of enzyme activity changes, irritant components and sensory evaluation. DETAILED DESCRIPTION

[0054] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and through specific implementation methods. However, the following examples are only simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0055] Sources of reagents used in the following examples:

[0056] sAA activity detection kit: Suzhou Gres Biotechnology Co., Ltd., G0510W.

[0057] BSTFA derivatization reagent: N,O-bis(trimethylsilyl)trifluoroacetamide, purity ≥99%, Sigma-Aldrich, USA.

[0058] Trans-2-hexenoic acid: purity ≥98%, Sigma Aldrich, USA.

[0059] Example 1

[0060] This example detects changes in salivary amylase activity in three commercially available finished cigarettes

[0061] In this embodiment, low-end, mid-range, and high-end priced commercially available finished cigarettes are selected and numbered 1, 2, and 3, respectively.

[0062] (1) Detection of salivary amylase activity changes

[0063] In this example, 10 smokers participated in saliva sampling. The smokers collected saliva for the first time before smoking (time point T0), placed the collection tube on ice, put their lips close to the mouth of the sampling tube, and allowed the saliva to flow naturally into the sampling tube until the volume was 2 mL.

[0064] Saliva was collected three times at 15 min (T1), 20 min (T2), and 30 min (T3) after smoking.

[0065] After shaking the saliva collection tube up and down to mix, weigh 0.10 g of saliva and place it in a 2.0 mL EP tube, add 0.80 g of distilled water and mix evenly, centrifuge at 8000 rpm for 10 min, aspirate all the supernatant and dilute to 10 mL with distilled water to obtain a saliva dilution solution.

[0066] The above samples were tested using an sAA activity detection kit, and the test results are shown in Tables 1, 2 and 3.

[0067] Table 1

[0068]

[0069] Table 2

[0070]

[0071] Table 3

[0072]

[0073]

[0074] The change in α-salivary amylase activity was calculated by subtracting the value measured before smoking from the value measured after smoking, that is, the value measured at time points T1, T2, and T3 from the value measured at T0, and the average value was calculated based on the number of samples collected to obtain the change in α-salivary amylase activity ΔU1, ΔU2, and ΔU3.

[0075] Example 2

[0076] This example tests the content of the main irritant components of three commercially available finished cigarettes.

[0077] Sample treatment: 27 cigarette samples were taken from each of the above No. 1, No. 2 and No. 3 cigarettes and placed in an environment with a temperature of 22°C and a relative humidity of 60% for 48 hours. The cigarettes were smoked using a rotary smoking machine according to ISO standard conditions (smoking volume 35.0 mL, smoking time 2 s, smoking frequency 60 s).

[0078] Determination of formic acid and acetic acid in cigarette smoke: The mainstream smoke of 5 cigarettes was captured on a 44 mm diameter Cambridge filter. The Cambridge filter was placed in a conical flask, and 12.0 mL of dichloromethane and 50 μL of 1.0 mg / mL trans-2-hexenoic acid internal standard solution were added. Ultrasonic extraction was performed for 30 min, and the mixture was filtered through an organic phase filter membrane. 1 mL of the extract was added with 100 μL of BSTFA derivatization reagent, and the mixture was incubated in a 65°C water bath for 40 min. After cooling to room temperature, GC-MS analysis was performed.

[0079] GC-MS conditions: DB-5MS (60m×0.25mm×0.25μm) capillary column; injection port temperature: 280℃; carrier gas: He (>99.999%), flow rate 1.0mL / min; programmed temperature: 40℃, hold for 3min, increase to 280℃ at 4℃ / min and hold for 20min; injection volume: 1.0μL, split ratio 10:1; transfer line temperature: 280℃; ionization (EI) energy: 70eV; ion source temperature: 300℃; quadrupole temperature: 180℃; electron multiplier voltage: 1.491kV; scanning mode: SIM and SCAN; mass scanning range: 50-400amu; monitoring method: multiple reaction monitoring (MRM).

[0080] Determination of conventional components in cigarette smoke: The mainstream smoke of 20 cigarettes was captured on a 92mm diameter Cambridge filter. The total particulate matter and tar in the cigarette smoke were determined according to the GB / T19609-2024 standard method. GC analysis was performed according to the GB / T23355-2009 and GB / T23203.1-2008 standard methods (the GC analysis conditions were consistent with the GC-MS conditions) to determine the nicotine and moisture in the total particulate matter.

[0081] The mass of the tar is calculated by subtracting the mass of nicotine and water from the mass of the total particulate matter to calculate the average tar amount per cigarette.

[0082] Determination of carbonyl compound components in cigarette smoke: Formaldehyde, acetaldehyde, acetone, acrolein, propionaldehyde and crotonaldehyde in cigarette smoke were determined according to the standard method of YC / T 254-2008. The filter disc was derivatized according to the standard method. The mainstream smoke of two cigarettes was captured on two Cambridge filters with a diameter of 44 mm and analyzed by HPLC.

[0083] HPLC chromatographic conditions: C18 (3.9×150mm×4μm) chromatographic column, column temperature: 30°C; injection volume: 20μL; column flow rate 1.2mL / min; mobile phase A is water / acetonitrile / tetrahydrofuran / isopropanol (59:30:10:1), mobile phase B is water / acetonitrile (35:65), gradient elution program: 0min: mobile phase A 100%, mobile phase B 0%, 20min: mobile phase A 60%, mobile phase B 40%; detection wavelength: 365nm.

[0084] The average values ​​of each substance in each cigarette were obtained, and the specific test results are shown in Table 4.

[0085] Table 4

[0086]

[0087]

[0088] Example 3

[0089] This example conducts sensory evaluation on cigarettes and constructs an evaluation model

[0090] (1) Sensory evaluation

[0091] Ten smokers smoked the above-mentioned No. 1, No. 2 and No. 3 cigarettes, filled in the sensory quality evaluation scale for cigarette products of different specifications, and assigned points to the evaluation indicators. The evaluation standards for irritation are shown in Table 5.

[0092] Table 5

[0093]

[0094] The evaluation results of the above cigarettes by the smokers were counted, with 0.5 points as the scoring unit, and the average score of all smokers was calculated, accurate to 0.1. The average score of all smokers was taken as the sensory evaluation score, and the results are shown in Table 6.

[0095] Table 6

[0096]

[0097]

[0098] (2) Construction of evaluation model

[0099] The three data sets of enzyme activity changes (ΔU1, ΔU2, ΔU3), the content of each irritant component in cigarette smoke, and the sensory evaluation score of irritation index were standardized, and the correlation analysis based on the Pearson correlation coefficient was performed based on Python to obtain the correlation matrix, as shown in Figure 1If the Pearson correlation coefficient of two indicators is greater than 0.7, it is determined that the two indicators have a significant correlation, and indicators that have a significant correlation with the sensory evaluation score of the irritation indicator and the change in enzyme activity are selected from various irritating components. The key characterization quantities include total particulate matter, tar, formic acid, acrolein, and crotonaldehyde.

[0100] Regression analysis was carried out with the sensory evaluation scores of irritation indicators as dependent variables, and the changes in salivary amylase activity (ΔU1, ΔU2, ΔU3) and key characterization quantities (total particulate matter, tar, formic acid, acrolein, crotonaldehyde) as independent variables. The principal component analysis method was used to reduce the dimensionality of the independent variable data, and then the multivariate linear regression analysis equation was established.

[0101] The physiological irritation evaluation formula is:

[0102] F1=0.093*ΔU1+0.093*ΔU2+0.091*ΔU3+0.112*X1+0.100*X2+0.031*X3-0.022*

[0103] X4+0.114*X5;

[0104] F2=0.001*ΔU1-0.001*ΔU2+0.005*ΔU3-0.085*X1-0.026*X2+0.129*X3+0.187*X4

[0105] -0.112*X5;

[0106] Y=7.587E-17+3.094*F1-0.0551*F2;

[0107] Among them, Y represents the evaluation score of cigarette physiological irritation, F1 and F2 are dimension reduction variables, ΔU1, ΔU2, and ΔU3 are the changes in salivary amylase activity at the corresponding time points, X is the key characterization quantity, and X1~X5 represent the measured values ​​of total particulate matter, tar, formic acid, acrolein, and crotonaldehyde, respectively.

[0108] Example 4

[0109] This embodiment tests the evaluation effect of the evaluation model

[0110] In this example, three different specifications of cigarettes A, B and C were selected for testing. For each specification of cigarettes, saliva from 10 people was mixed according to the time points to obtain 4 groups of mixed samples, namely T0, T1, T2 and T3. After the saliva collection tube was shaken up and down to mix, 0.10 g was weighed into an EP tube with a volume of 2.0 mL, 0.80 g of distilled water was added and mixed evenly, and centrifuged at 8000 rpm for 10 min, all the supernatant was aspirated and fixed to 10 mL to obtain a saliva dilution solution.

[0111] The α-salivary amylase activity was determined using a commercially available sAA activity detection kit. The change in α-salivary amylase activity was calculated by subtracting the value measured before smoking from the value measured after smoking, i.e., the value measured at time points T1, T2, and T3 from the value measured at T0, to obtain the change in α-salivary amylase activity ΔU1, ΔU2, and ΔU3.

[0112] The detection method in Example 1 was used to test the contents of total particulate matter, tar, formic acid, acrolein and crotonaldehyde in the cigarettes. The above contents were substituted into the physiological irritation evaluation formula, and the calculation results are shown in Table 7.

[0113] Table 7

[0114]

[0115]

[0116] The cigarettes to be tested were subjected to traditional manual sensory evaluation, and 10 smokers smoked the cigarettes. The evaluation results of the irritation of the cigarettes are shown in Table 8.

[0117] Table 8

[0118] Specification Irritation score Cigarette A 18.5 Cigarette B 18.0 Cigarette C 17.5

[0119] The above results indicate that the score Y obtained based on the method for characterizing the physiological irritation of cigarette smoking is consistent with the sensory evaluation score assigned by experts. The score Y obtained through detection and calculation can characterize the irritation of cigarettes from a physiological perspective, that is, the evaluation method of the present invention evaluates from an objective perspective with high accuracy.

[0120] In summary, the method provided by the present invention can comprehensively calculate the physiological irritation sensory evaluation score of cigarettes by measuring the amount of chemical components in cigarette smoke and the change value of enzyme activity in human saliva, providing a theoretical basis and methodological guidance for the development of cigarette evaluation technology and product quality control.

[0121] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for evaluating the physiological irritation of cigarette smoking, characterized in that: The evaluation method includes: (1) Determine the α-salivary amylase activity in the saliva of the smokers before and after smoking the cigarettes to be tested at three time points; (2) calculating the changes in α-salivary amylase activity ΔU1, ΔU2 and ΔU3 at three time points after smoking the test cigarettes compared with before smoking the test cigarettes; (3) Determination of the content of major irritant components in cigarette smoke; The main irritating components include total particulate matter, tar, formic acid, acrolein and crotonaldehyde; (4) Substituting the change in α-salivary amylase activity and the sensory evaluation score into the physiological irritation evaluation formula to obtain the physiological irritation score; The physiological irritation evaluation formula is: F1=0.093*ΔU1+0.093*ΔU2+0.091*ΔU3+0.112*X1+0.100*X2+0.031*X3-0.022* X4+0.114*X5; F2=0.001*ΔU1-0.001*ΔU2+0.005*ΔU3-0.085*X1-0.026*X2+0.129*X3+0.187*X 4-0.112*X5； Y=7.587E-17+3.094*F1-0.0551*F2; Among them, Y represents the physiological irritation score of cigarettes, F1 and F2 are dimension reduction variables, ΔU1, ΔU2, and ΔU3 are the changes in salivary amylase activity at the corresponding time points, and X1-X5 represent the contents of total particulate matter, tar, formic acid, acrolein, and crotonaldehyde, respectively.

2. The method for evaluating the physiological irritation of cigarette smoking according to claim 1, characterized in that: The three time points after smoking the cigarette to be tested include 13-17 minutes after smoking, 18-22 minutes after smoking, and 28-32 minutes after smoking; Preferably, the number of smoking evaluators is ≥10.

3. The method for evaluating the physiological irritation of cigarette smoking according to claim 1 or 2, characterized in that: The method for determining the activity of α-salivary amylase comprises pre-treating saliva and then determining the activity of α-salivary amylase.

4. The method for evaluating the physiological irritation of cigarette smoking according to claim 3, characterized in that: The pre-treatment step includes mixing the collected saliva, adding distilled water to mix, centrifuging and absorbing the supernatant; Preferably, the mass ratio of saliva to distilled water is 1:(5-10); Preferably, the centrifugal speed is 6000-10000 rpm and the time is 8-12 min.

5. The method for evaluating the physiological irritation of cigarette smoking according to any one of claims 1 to 4, characterized in that: The method for measuring the content of main irritant components in cigarette smoke comprises balancing the cigarette to be tested, capturing cigarette smoke with a filter after smoking the cigarette, and extracting the filter before testing.

6. The method for evaluating the physiological irritation of cigarette smoking according to claim 5, characterized in that: The ratio of the number of the filter disc to the number of cigarettes is 1 disc: (3-5) cigarettes.

7. The method for evaluating the physiological irritation of cigarette smoking according to claim 5 or 6, characterized in that: The extraction step comprises adding an extractant to the filter disc, performing ultrasonic extraction to obtain an extract, adding N,O-bis(trimethylsilyl)trifluoroacetamide and then performing a water bath; Preferably, the ultrasound time is 25-35 min; Preferably, the extractant comprises any one or a combination of at least two of dichloromethane, acetonitrile or isopropanol; Preferably, the volume ratio of N,O-bis(trimethylsilyl)trifluoroacetamide to the extract is 1:(8-12); Preferably, the temperature of the water bath is 60-70°C and the time is 30-50 minutes.

8. The method for evaluating the physiological irritation of cigarette smoking according to any one of claims 5 to 7, characterized in that: The detection comprises any one of GC detection, GC-MS detection or HPLC detection or a combination of at least two thereof; Preferably, the mass of the total particulate matter is the mass difference before and after the filter captures cigarette smoke divided by the number of cigarettes tested by each filter; Preferably, the calculation method of the detection value of tar is: tar = total particulate matter mass - nicotine mass - water mass; Preferably, the nicotine mass and water mass are obtained by GC detection; Preferably, the detection value of formic acid is obtained by GC-MS detection; Preferably, the detection value of acrolein is obtained by HPLC detection; Preferably, the detection value of crotonaldehyde is obtained by HPLC detection.

9. The method for evaluating the physiological irritation of cigarette smoking according to any one of claims 5 to 8, characterized in that: The injection volume of the GC-MS detection is 0.5-2 μL; Preferably, the split ratio of the GC-MS detection is (9-11):1; Preferably, the monitoring method of the GC-MS detection is multiple reaction detection; Preferably, the flow rate of the GC-MS detection is 0.5-2 mL / min; Preferably, the temperature raising program for GC-MS detection is: 0-3min, temperature is 40℃; 3-63min, the temperature was increased to 280°C at 4°C / min; 63-83min, temperature is 280℃.

10. Use of the evaluation method for characterizing the physiological irritation of smoking cigarettes according to any one of claims 1 to 9 in detecting the irritation of smoking cigarettes.

Images