摘要
[目的]比较研究柠檬酸和苹果酸在卷烟阴燃状态下的燃烧行为和机制。[方法]利用微燃烧量热仪(MCC)考察升温速率对柠檬酸和苹果酸燃烧行为的影响;利用热重-红外联用仪(TG-FTIR)比较研究其燃烧过程,特别是主要热解气相产物的形成规律,探讨其燃烧机理。[结果]MCC测试结果发现,在相同的燃烧条件下,柠檬酸的易燃性优于苹果酸,但燃烧性稍差于苹果酸;升温速率对柠檬酸和苹果酸燃烧行为的影响很大。TG-FTIR测试结果发现,柠檬酸和苹果酸的燃烧行为主要取决于热解气相产物的生成;柠檬酸相对于苹果酸更易发生热分解,且在热解过程中生成更多的H2O、CO2、CO和羰基化合物。[结论]初期相对较弱的热解稳定性和热解气相产物中可燃性气体和不可燃性气体的相对组成,共同决定了柠檬酸易燃性强于苹果酸而燃烧性稍弱于苹果酸的燃烧行为。
[Objective] The comparative study on the behavior and mechanism of citric acid and malic acid in the smoldering combustion of cigarette was conducted.[Method] The effect of the rate of temperature-raising in combustion on the burning behavior of citric acid and malic acid in cigarette was tested with micro-combustion calorimeter（MCC）.The combustion process of the cigarette,especially for the formation rule of the gas products of major pyrolysis,was comparatively analyzed with TG-FTIR in order to explore the combustion mechanism.[Result] It was found through MCC testing that in the same combustion condition,the flammability of citric acid was better than that of malic acid,but its combustion was slightly worse than that of citric acid.The rate of temperature-raising in combustion greatly affected the burning behavior of malic acid and citric acid in cigarette.The TG-FTIR testing results showed that the burning behavior of citric acid and malic acid in cigarette mainly depended on the formation of pyrolysis products.The citric acid was relatively more susceptible to thermal decomposition than malic acid and much more H2O,CO2,CO and carbonyl compounds would be generated in the pyrolysis process.[Conclusion] The burning behavior,in which the flammability of citric acid was better than that of malic acid and its combustion was slightly worse than that of citric acid,was determined because of the relatively weak stability of pyrolysis and the relative composition of un-flammable gas and flammable gas in initial period.
出处
《安徽农业科学》
CAS
2012年第3期1441-1444,共4页
Journal of Anhui Agricultural Sciences
基金
安徽中烟工业公司科技计划项目(20111004)
