Storage Stability of Six Sweeteners in Sweetened Tipping Papers

XI Wang; HUANG Zhenzhen; XU Yongming; CHAI Zhitao; LI Shuo; FENG Yingjie; CHU Wenjuan; YU Lu; YANG Jinchu; FAN Gang; REN Jingnan

doi:10.19554/j.cnki.1001-3563.2026.17.021

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (17) : 200-211. DOI: 10.19554/j.cnki.1001-3563.2026.17.021

Agro-products Preservationand Food Packaging

Storage Stability of Six Sweeteners in Sweetened Tipping Papers

XI Wang¹, HUANG Zhenzhen², XU Yongming², CHAI Zhitao³, LI Shuo³, FENG Yingjie², CHU Wenjuan², YU Lu⁴, YANG Jinchu², FAN Gang^1,*, REN Jingnan¹

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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.

Key words

sweetened tipping paper / storage stability / steviol glycosides / sugar alcohol / isomaltulose

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XI Wang, HUANG Zhenzhen, XU Yongming, CHAI Zhitao, LI Shuo, FENG Yingjie, CHU Wenjuan, YU Lu, YANG Jinchu, FAN Gang, REN Jingnan. Storage Stability of Six Sweeteners in Sweetened Tipping Papers[J]. Packaging Engineering. 2026, 47(17): 200-211 https://doi.org/10.19554/j.cnki.1001-3563.2026.17.021

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