Determination of 2 Characteristic Aroma Components in Filter Rod by Gas Chromatography-Mass Spectrometry with Heating Oscillation Extraction

A method for determination of 2 characteristic aroma components (limonene and menthol) in filter rod by gas chromatography-mass spectrometry (GC-MS) with heating oscillation extraction was established. Filter rods of 1.0-1.5 g were cut into sample segments of 5-10 mm, and then placed in a 100 mL conical flask. 20 mL of ethanol and 0.1 mL of 50 g·L^-1 propyl benzoate (internal standard) solution were added. After heating oscillation extraction at 30℃ for 10 min, the extracting solution was filtered through 0.45 μm organic filtration membrane. The contents of limonene and mentol were determined by GC-MS on HP-Innowax capillary chromatographic column (30 m×0.25 mm, 0.25 μm) with SIM mode, and internal standard method was used for quantitative analysis. As shown by the results, linear ranges of limonene and menthol standard curves were in the same range of 0.01-2.00 g·L^-1, with detection limits (3s) of 0.12 mg·L^-1 and 0.05 mg·L^-1. RSDs (n=5) of the determined values of limonene and menthol on filter rod sample were 2.7% and 1.2%, respectively. Recovery test was made on substantial samples at 3 concentration levels by standard addition method, giving results of 2 characteristic flavor constituent in the range of 91.2%-106%. The filter rod containing aroma gel was used as research object, and RSDs of the determined values of limonene and menthol for intra-batch (n=50) were in the ranges of 4.0%-12% and 1.4%-2.2%, with inter-batch (n=6) of 11% and 1.9%, respectively. The filter rods with different fragrant carriers were studied, and the aroma holding capacity of filter rod containing aroma gel was better.