The work aims to investigate the factors affecting the stability of sucralose in sweet tipping paper for cigarette and provide reference for preparing more stable sweet tipping paper. The reasons affecting the sweetness stability of the sweet tipping paper were explored by simulating the friction between roller and tipping paper and the hot stamping temperature. Meanwhile, the effects of varnish on the sucralose sweetness stability of sweet tipping paper were investigated by adjusting the property and brand of varnish and the amount of sucralose and SEM. The results showed that the attenuation period of waterborne varnish was 75 days, and the maximum attenuation rate was 78.64%. By contrast, the attenuation period of ethanol varnish was more than 105 days, and the maximum attenuation rate was 15.34%. The brand of Li mei te varnish on sweet tipping paper was decayed more slowly than other brands, and the maximum attenuation rate was 16.70%. When the ethanol varnish was used as the solvent, the sweetness of sucralose with a dosage of 12 kg/t was similar to that of the waterborne varnish with a dosage of 8 kg/t. It is concluded that temperature is an important reason for the sweetness loss of sweet tipping paper with waterborne varnish as solvent. Oven method can be used as a rapid detection method to detect the sweetness decay process. The sweet tipper paper with ethanol varnish as solvent has good stability. The characterization analysis show that the ethanol varnish wraps the sweetener by SEM. When saliva continuously releases the wrapped sweetener, the sweetness gradually becomes obvious.