摘要
为了解烤烟、白肋烟和香料烟的燃烧行为,利用微燃烧量热仪研究比较了3种烟草燃烧热释放规律,并采用热重红外联用模拟考察了3种烟草在卷烟阴燃状态下主要热解气相产物CO2,CO,H2O和羰基化合物的生成规律。燃烧热释放和热重红外联用的研究结果表明:烤烟、白肋烟和香料烟的燃烧温度区间主要在150～600℃之间;香料烟与白肋烟的燃烧性比烤烟要好;CO2,CO,H2O和羰基化合物的生成温度区间主要集中在100～800℃,其中在150℃之前气相产物中主要是羰基化合物和H2O,150℃之后CO2快速增加,而CO在大约300℃之后增长趋势才比较明显;氧气浓度对于CO2,CO,H2O和羰基化合物的形成具有不同程度的影响。
Micro-scale combustion calorimetry （MCC） and thermogravimetric analysis coupled with Fourier transform infrared spectrometer （TG-FTIR） methods were applied to investigate the combustion behavior of flue-cured, burley and oriental tobaccos, as well as the gas phase products of their cigarette samples under smoldering conditions. The results indicated that the combustion temperature of the test tobaccos ranged mainly from 150 to 600 ℃ , and hurley and oriental tobacco were more combustible than flue-cured tobacco. The gas phase products, CO2, CO, H20 and carbonyl compounds, were mainly formed in the range of 100-800 ℃. Under 150 ℃ , H20 and carbonyl compounds were the major gas phase products; when temperature was above 150 ℃ , CO2 increased rapidly; over 300 ℃ , the formation of CO became obvious, oxygen concentration affected the formation of CO2, CO, H20 and carbonyl compounds to different extents.
出处
《烟草科技》
EI
CAS
北大核心
2011年第2期35-38,共4页
Tobacco Science & Technology
基金
国家烟草专卖局基金资助项目"都宝品牌卷烟主流烟气有害成分释放量影响因素研究"(110200902012)
关键词
烟草
燃烧
热重-红外
气相产物
Tobacco
Combustion
TG-FTIR
Gas phase product
