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龙须菜多糖的热裂解及其对卷烟主流烟气中7种有害成分释放量的影响

Pyrolysis of Polysaccharides from Gracilaria lemaneiformis and Effects of the Same on Deliveries of Seven Harmful Components in Mainstream Cigarette Smoke

  • 摘要: 为考察龙须菜多糖热裂解过程中香味物质的生成情况及其对卷烟主流烟气有害成分的影响,采用热裂解-气相色谱/质谱(Py-GC/MS)在模拟卷烟抽吸条件下对龙须菜多糖的热裂解产物进行了研究,并对添加龙须菜多糖的试验卷烟主流烟气中CO,HCN,NNK,NH3,BaP,苯酚和巴豆醛7种有害成分进行了分析。结果表明:①在所选温度300,600和900℃范围内,随着裂解温度的升高,龙须菜多糖热裂解产物的种类及其总量都呈增加趋势,产物以呋喃类、酮类、有机酸类为主,其中呋喃类化合物的总量接近30%;②龙须菜多糖对卷烟主流烟气中7种有害成分的释放量无明显影响。

     

    Abstract: In order to investigate the pyrolytic products of polysaccharide from Gracilaria lemaneiformis and the effects of its application on the deliveries of harmful components in mainstream cigarette smoke,the pyrolysis of polysaccharides was carried out under the conditions simulating cigarette smoking and the pyrolytic products were determined by GC/MS,meanwhile,the deliveries of seven harmful components,including CO,HCN, NNK,NH3,BaP, phenol and crotonaldehyde, in mainstream smoke of the cigarette containing the polysaccharides were analyzed. The results showed that within the selected temperature ranges of 300,600 and 900℃,the kinds and total amount of pyrolytic products increased with the rise of pyrolysis temperature. The major pyrolytic products were furans,ketones and organic acids,and total amount of furans accounted for nearly 30%. The application of polysaccharides from Gracilaria lemaneiformis had no significant impact on the deliveries of harmful components in mainstream cigarette smoke.

     

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