Abstract: In order to study the combustion state and smoke delivery of cigarettes under ISO and Health Canada Intensive(HCI) smoking regimes, micro thermocouples were used to measure the temperature distribution data of combustion cone during successive puffs under the two regimes for characterizing the combustion state of cigarettes. Meantime, the deliveries of tar, nicotine and other chemical components in mainstream cigarette smoke were analyzed. The results showed that: 1) Under HCI regime, the volume of combustion cone (V₀), maximum temperature (T_max), characteristic temperature (T_0.5), temperature range (T_0.1-T_0.9), and combustion rate were relatively larger. Under the two regimes, the volume of combustion cone and maximum temperature during the second puff were higher, however the proportion of high temperature area was lower than those of the first puff. 2) Under the two regimes, the temperature inside the combustion cone raised first and then lowered, while the surface temperature of combustion cone was on the contrary. The temperature inside the combustion cone and the rate of temperature elevation were higher and the surface temperature was lower under HCI regime. 3) The smoke deliveries were higher under HCI regime, their deliveries per unit mass of tobacco were 1.396-3.041 times as those under ISO regime (except o-cresol). The results of this study are helpful for understanding the combustion process and mechanism of cigarettes and provide references for the optimization of cigarette design.