摘要
捕集在剑桥滤片上的卷烟主流烟气粒相物用去CO2 的蒸馏水提取 ,用精密 pH值计测量水提取液的 pH值。对于不同的单料烟卷烟 (包括烤烟、白肋烟、香料烟 )和不同类型的卷烟 (包括中式烤烟型、英式烤烟型、美式混合型 )的烟气pH值进行了测定 ,结果分别呈下列顺序 :白肋烟 >香料烟 >烤烟 ,混合型 >英式烤烟型 >中式烤烟型。分别将各种糖类、有机酸类、无机酸类、氨基酸类、生物碱类、盐类、酚类成分加入对照卷烟 ,探讨了这些化学成分对烟气 pH值的影响规律 ,结果表明 ,乳酸、蔗糖等可显著降低烟气pH值 ,烟碱可显著增加烟气pH值。提供了国内外一些卷烟牌号的烟气pH值测定数据。
The total particulate matter (TPM) on Cambridge pad was extracted with CO\-2 free water and the pH value of aqueous extraction was measured by pH meter. The pH values of TPM of cigarettes containing single tobacco (including flue\|cured, burley, oriental tobacco) and some commercial brands of cigarettes (including domestic Virginia type, British Virginia type and American blended type) were determined. The results showed that smoke pH values of single tobacco cigarettes were in following order: burley > oriental > flue\|cured. To the commercial brands, the order of smoke pH values were American blended type > British Virginia type > domestic Virginia type. Sugars, organic acids, inorganic acids, amino acids, alkaloids, salts and phenols were added to control cigarettes respectively. The great reduction of the pH values of TPM of the cigarettes spiked with lactic acid and sucrose was found, while the pH values of the same were significantly increased by addition of nicotine. The pH values of some commercial brands of cigarettes were also given.
出处
《烟草科技》
EI
CAS
2003年第3期24-27,共4页
Tobacco Science & Technology
