The work aims to analyze the migration mechanism of sweetener during storage, slow down the migration of sweetener by improving material and process to improve the storage stability of product. High performance liquid chromatography (HPLC) and sensory evaluation were used to analyze the causes of sweetener attenuation in sweet tipping paper during storage. Five types of sweet tipping paper of improvement were designed and prepared, and the migration of sweetener in the sweet tipping paper before and after the improvement was investigated. During storage, the overall content of sweetener in the sweet tipping paper itself had basically no attenuation, and it was confirmed that the sweetener did not spread from the front to the inside of the tipping paper. After 180 d of storage, the migration rate of sweetener on the back of JYDZ-01 was 42.82%, and the total score of sensory evaluation was 78.7. However, the migration rate of sweetener on the back of JYSY-04 was only 4.13%, and the total score of sensory evaluation was 95.3. According to the analysis of physical property indicators, the Cobb value and change rate of contact angle on JYSY-04 was 5.8 g/m2 and 0.57%, which effectively blocked the water absorption on the back and slowed down the water absorption rate. The difference between the two sides of sweet tipping paper was reduced to 32.80%, which effectively improved the quality of the product. During storage, the sweetener on the surface of the sweet tipping paper migrates to the back, reducing sweetener content and sweetness on the surface of the sweet tipping paper and indicating that the surface sweetness change of the sweet tipping paper would affect cigarette evaluation. JYSY-04 could effectively reduce the migration of sweetener to the back of the tipping paper, improve the stability of the sweetener on the surface of the sweet tipping paper, maintain the appropriate sweetness on the surface of the sweet tipping paper, and significantly improve the quality of cigarette evaluation.