甜味剂对电子烟具用导油棉糊芯程度的影响  

Effect of Sweeteners on the Burning Degree of the Cotton Wick for E-Cigarette

作　　者：张永金 王鹭峰 胡学一 夏咏梅 ZHANG Yong-Jin;WANG Lu-Feng;HU Xue-Yi;XIA Yong-Mei(Stata Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;The Key Laboratory of Synthetic and Biological Colloids(Ministry of Education),School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与资源挖掘全国重点实验室,无锡214122 [2]江南大学化学与材料工程学院,合成与生物胶体教育部重点实验室,无锡214122

出　　处：《应用化学》2024年第9期1315-1323,共9页Chinese Journal of Applied Chemistry

摘　　要：电子烟的导油棉糊芯现象对消费者健康和体验均有严重影响。甜味剂是电子烟油的重要组成,而目前电子烟国家标准中允许使用的甜味剂只有纽甜,未见系统的、可对照的甜味剂对导油棉糊芯的影响的研究。本文主要以感官评价葡萄糖基甜菊糖苷(GSG)、甜茶苷、三氯蔗糖、纽甜、N-(2-甲基环己基)-2,3,4,5,6-五氟-苯甲酰胺(FA)和安赛蜜(AK)等甜味剂及其复配溶液的甜味特性;通过热分析研究系列甜味剂的热稳定性及其在雾化剂(丙二醇-甘油体系)中的挥发性;通过马弗炉模拟加热吸收了雾化剂和甜味剂的导油棉,以目测和白度分析导油棉加热前后的糊芯状况,探究雾化剂中丙二醇和甘油的比例以及甜味剂对糊芯的影响。雾化温度下,没有导油棉吸附时,上述甜味剂均能完全被雾化剂带出。实验结果表明,丙二醇和甘油的比例、雾化温度、烘烤时间和甜味剂类型均会影响糊芯。以雾化剂为空白和甜味剂的溶剂,260℃下连续烘烤浸润了4%甜味剂溶液的导油棉30 min后,含油棉芯质量保留率为:三氯蔗糖>安赛蜜>葡萄糖基甜菊糖苷>纽甜>N-(2-甲基环己基)-2,3,4,5,6-五氟-苯甲酰胺>空白,导油棉烘烤后的白度次序即各甜味剂不加剧糊芯程度的次序是:葡萄糖基甜菊糖苷≈FA>空白>纽甜>三氯蔗糖>安赛蜜。The phenomenon of the burnt degree of the coil(cotton wick)has a serious impact on consumer health and experience.Sweeteners are an important component of e-liquids,but Neotame is the only option for sweetener in e-liquids listed in the Chinese national standard.There still lacks systematic and comparative report on sweeteners,and it’s hard to directly evaluate the effect of sweetener on the burnt degree of the coil(cotton wick).The sensory evaluation on the sweetness characteristics of glucose-stevioside(GSG),rubusoside,sucralose,Neotame,Fulltame(FA)and acesulfame(AK)was employed.The thermal stability and volatility of the sweeteners or their solution(propylene glycol-glycerol mixture as the solvent)were analyzed with thermogravimetry and differential scanning calorimetry analysis,respectively.The coil-burnt experiment was conducted with the coils absorbed the sweetener solution in a Muffle furnace,and the effect of sweeteners on the burnt degree of coil was investigated with visual inspection and whiteness measurement.The assayed sweeteners can be entirely aerosolized by PG-VG in the absence of coil.The ratio of propylene glycol to glycerol,baking temperature,baking time and sweetener type are the influence factors for the coil whiteness after burning.By baking the coil soaked sweetener solution(4%in e-liquids)at 260℃for 30 min,the mass retention rate of coil follows:sucralose>AK>GSG>Neotame>FA>blank,while the whiteness of the baked coil,which indicates less enhancement on the degree of burning followed:GSG-FA>blank>Neotame>sucralose>AK.

关 键 词：电子烟 甜味剂 雾化 棉芯 电子烟油 

分 类 号：O629[理学—有机化学]