目的 对比研究6种甜味剂,即甜菊醇糖苷类的瑞鲍迪苷A、瑞鲍迪苷D、甜菊苷,糖醇类的麦芽糖醇、木糖醇,还原性二糖的异麦芽酮糖,在卷烟接装纸中的贮藏稳定性差异,为接装纸中天然甜味剂的筛选及贮藏条件优化提供依据。方法 建立HPLC-ELSD法测定6种甜味剂含量。首先,于100 ℃模拟高温环境处理3 h考察甜味剂的热稳定性;随后,在五种温湿度环境（0~40 ℃,相对湿度为30%~65%）中贮藏180 d,每15 d取样测定衰减率,结合协方差分析与动力学模型考察温湿度对甜味接装纸长期贮藏的影响;最后,通过将甜味接装纸与空白接装纸交替叠放的方式来模拟叠压贮藏,考察甜味剂在接装纸中的迁移特性。结果 模拟高温环境下甜菊苷的损失率最低（11.76%）。180 d贮藏中瑞鲍迪苷A在“常温低湿”环境下衰减率最低,22.49%。协方差分析显示甜菊醇糖苷类和异麦芽酮糖都对贮藏环境产生了显著差异的响应,糖醇类则表现出对环境的钝感。模拟叠压贮藏中迁移造成的附加损失率均低于35%,麦芽糖醇最低（3.92%）。结论 甜菊醇糖苷类整体稳定性优于糖醇和异麦芽酮糖,瑞鲍迪苷A的综合稳定性最佳。本研究为甜味接装纸中甜味剂的选择、贮藏条件的优化提供了理论依据与数据支撑。
Abstract
The work aims to compare the storage stability of six sweeteners (stevioid glycosides: rebaudioside A, rebaudioside D, stevioside; sugar alcohols: maltitol, xylitol; reducing disaccharide: isomaltulose) in cigarette tipping papers, providing a basis for screening natural sweeteners and optimizing storage conditions. An HPLC-ELSD method was established to determine the content of the six sweeteners. Firstly, thermal stability was evaluated by simulating high-temperature conditions at 100 °C for 3 hours. Subsequently, samples were stored under five different temperature-humidity combinations (0-40 °C, 30%-65% RH) for 180 days, with sampling every 15 days to measure degradation rates. The effects of temperature and humidity on long-term storage were analyzed through covariance analysis and kinetic models. Finally, migration characteristics of sweeteners in tipping papers were investigated by simulating stacked storage through alternating layers of flavored and blank tipping papers. Under simulated high-temperature conditions, stevioside showed the lowest loss rate (11.76%). During 180-day storage, rebaudioside A exhibited the lowest degradation rate (22.49%) under "ambient temperature and low humidity" conditions. Covariance analysis revealed that steviol glycosides and isomaltulose responded significantly to storage conditions, whereas sugar alcohols showed relatively insensitivity. In simulated stacked storage, additional losses due to migration were all below 35%, with maltitol showing the lowest (3.92%). Steviol glycosides demonstrate overall superior stability compared to sugar alcohols and isomaltulose, with rebaudioside A exhibiting the best comprehensive stability. This work provides theoretical support and data for selecting sweeteners and optimizing storage conditions in sweetened tipping paper.
关键词
甜味接装纸 /
贮藏稳定性 /
甜菊醇糖苷 /
糖醇 /
异麦芽酮糖
Key words
sweetened tipping paper /
storage stability /
steviol glycosides /
sugar alcohol /
isomaltulose
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基金
中国烟草总公司科技项目（110202403006）; 河南中烟工业有限责任公司科技项目（AW2024033）
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