Abstract: In order to investigate the effect of hyaluronic acid on fixing of flavor monomers during tobacco flavoring,the flavors added into cut tobacco were extracted with simultaneous distillation and extraction and the contents of flavors retained in cut tobacco were determined by GC/MS. Three different conditions were studied:first,only flavors were added;second,flavors and hyaluronic acid added simultaneously;third,flavors added prior to hyaluronic acid. The flavor's retention ratios in cut tobacco were compared,the results indicated that hyaluronic acid raised the retention ratios of flavors in cut tobacco effectively,and was better in flavor retention comparing with conventional humectants,propanediol and glycerol.