不同膨胀温度对卷烟主流烟气7种Hoffmann成分释放量的影响  

Effects of Expanding Temperature on Seven kinds of Hoffmann Components in Mainstream Smoke

作　　者：王道铨 林志平 代宁光 谢卫 王锦金 黄朝章 

机构地区：[1]厦门烟草工业有限责任公司,福建厦门361022 [2]福建中烟工业有限责任公司技术中心,福建厦门361022

出　　处：《安徽农业科学》2012年第12期7389-7391,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究膨胀温度对卷烟主流烟气中7种Hoffmann成分(CO、NNK、NH3、HCN、BaP、巴豆醛、苯酚)释放量的影响。[方法]采用不同膨胀温度处理后的烟丝卷制卷烟,测定其烟气中7种Hoffmann成分的释放量。[结果]同一膨胀模式下,温度变化对NH3、苯酚和BAP的释放量有一定影响,对CO、NNK、HCN和巴豆醛则无显著影响;CO2膨胀方式下7种Hoffmann成分的释放量较小;降低膨胀温度在一定程度有利于降低卷烟危害性指数。[结论]该研究为低危害卷烟工艺设计参数的优化选择提供了依据。[Objective] To explore the effects of expanding temperature on the release of seven kinds of Hoffmann components（CO,NNK,NH3,HCN,BaP,crotonaldehyde and phenol） from the mainstream smoke of cigarette.[Method] The release amount of seven kinds of Hoffmann components from the mainstream smoke of cigarettes that prepared with the cut tobacco treated under different expanding temperature was detected.[Result] Under the same expansive model,the temperature change existed certain impact on the release amount of NH3,phenol and BAP,while had no significance influence on that of CO,NNK,HCN and crotonaldehyde;under CO2 expansion model,the release amount of seven Hoffmann components was small;the reduction of expanding temperature to a certain level was good for lowering the harmful index of cigarette.[Conclusion] The study provides a basis for optimizing the technical parameters of producing less harmful cigarette.

关 键 词：卷烟 膨胀温度 主流烟气 Hoffmann成分 

分 类 号：S572[农业科学—烟草工业]