摘要
为制备具有特征风格的电子烟烟液,采用热重分析研究了板栗的热解行为,并用管式热解炉对板栗样品进行了热解反应;采用GC/MS法分析了不同热解条件下的热解产物,以热解产物总量与氧杂环类化合物总量为目标,优化了热解条件,并将热解产物进行了电子烟加香效果评价。结果表明:(1)板栗的热失重区间可分为3个阶段,其中第Ⅱ个热失重阶段(约130℃~380℃)质量损失达64.69%。(2)从板栗的热解产物中共鉴定出33种化合物,其中包括糠醛、糠醇、5-羟甲基糠醛等12种氧杂环类化合物。(3)确定的热解条件为热解温度240℃、热解时间10 min,样品含水率10.30%;在此条件下热解产物中氧杂环类化合物的产率最高。(4)热解产物应用于电子烟烟液可赋予气溶胶焦甜香、烘烤香特征。
In order to prepare e-liquids for electronic cigarettes with characteristic flavor style, the pyrolytic behavior of Chinese chestnut was investigated by thermogravimetric analysis. Chinese chestnut sample was pyrolyzed in a furnace-type pyrolyzer, its pyrolytic products under different conditions were analyzed by GC/ MS. Total amount of Chinese chestnut pyrolytic products and oxygen-containing heterocyclic compounds were optimized by varying the pyrolytic conditions, and the flavoring effect of the pyrolytic products on e-cigarette was evaluated. The results indicated that： 1） Chinese chestnut displayed a three-step degradation process, and stage II at around 130 ℃-380 ℃ was the primary decomposition process with the weight loss of 64.69%. 2） 33 aroma compounds were identified in Chinese chestnut pyrolytic products, including 12 oxygen-containing heterocyclic compounds, such as furfural, furanmethanol and 5-hydroxymethyIfurfural. 3） The optimized pyrolytic conditions with the highest yield of oxygen-containing heterocyclic compounds were： pyrolytic temperature at 240 ℃, pyrolytic time of 10 min, and the sample moisture content at 10.30%. 4） When the pyrolytic products of Chinese chestnut were added into an e-liquid, the aerosol of e-cigarette presented burnt-sweetness and roast scents.
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2017年第8期52-58,共7页
Tobacco Science & Technology
基金
安徽中烟工业有限责任公司科技计划资助项目"固相热反应香料制备技术的研究及应用"(2015102)
关键词
板果
热解产物
电子烟
烟液
Chinese chestnut
Pyrolytic product
E-cigarette
E-liquid
