目的 为形成丝束加香滤棒中香味成分的监测体系。方法 利用吹扫捕集-气相色谱质谱联用技术，建立丝束加香滤棒中特征香味成分的检测方法，并研究特征香味成分向主流烟气的转移行为。结果 吹扫捕集最优参数条件为吹扫时间14 min、吹扫温度75 ℃、吹扫流量50 min/mL、解析温度215 ℃，此时香气成分的扫捕集效率最高;9种主要香味成分在0.2~200 ng/mL线性良好(r＞0.9990)，RSD为0.15%~3.97%(n=6)，回收率为83.91%~103.31%，检出限为0.37 ~13.50 ng/mL，定量限为1.23~44.99 ng/mL;主要香味成分向主流烟气粒相物的转移率为1.04%~8.63%，由大到小依次为醛类、烯烃类、酯类;丝束加香滤棒中香味成分的滤嘴残留率为74.15%~85.71%，大部分的香味成分被截留在滤嘴中。结论 该方法前检出限低、处理过程简单、重复性好、灵敏度高，适用于丝束加香滤棒中香味成分的检测分析。

The work aims to form a monitoring system for the aroma components in tow flavored filter sticks. Purge & Trap-Gas Chromatography-Mass Spectrometry/SIM (P&T-GC-MS/SIM) was used to establish a detection method for the characteristic aroma components in tow flavored filter sticks and study the transfer behavior of characteristic aroma components to mainstream smoke. The optimal parameters of Purge & Trap were:14 min of purging time, 75 ℃ of surging temperature, 50 min/mL of surging flow and 215 ℃ of decomposition temperature, and the Surge & Trap efficiency of aroma components under these conditions was the highest. The 9 aroma components showed good linearity at 0.2~200 ng/mL (r＞0.9990), with RSD of 0.15%~3.97% (n=6), recovery rate of 83.91%~103.31%, limit of detection of 0.37 ~ 13.50 ng/mL and limit of quantification of 1.23~44.99 ng/mL. The transfer rate of main aroma components to particulate matter in mainstream smoke was 1.04%~8.63%, and descending order was aldehydes, olefins and esters. The residue rate of aroma components in the tow flavored filter stick was 74.15%~85.71%, and most of the aroma components were trapped in the filter. The method has the advantages of low detection limit, simple treatment process, good repeatability and high sensitivity, and is suitable for the detection and analysis of aroma components in the tow flavored filter sticks.