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Effects of Expansion Temperature on Seven kinds of Hoffmann Components in Mainstream Smoke
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作者 WANG Dao-quan LIN Zhi-ping +3 位作者 DAI Ning-guang XIE Wei WANG Jin-jin HUANG Chao-zhang 《Chinese Food Science》 2012年第2期43-45,49,共4页
[ Objective] To explore the effect of expansion temperature on the release of seven kinds of Hoffmann components (CO, NNK, NH3, HCN,, BaP, crotonaldehyde and phenol) from the mainstream smoke of cigarette. [ Method]... [ Objective] To explore the effect of expansion temperature on the release of seven kinds of Hoffmann components (CO, NNK, NH3, HCN,, BaP, crotonaldehyde and phenol) from the mainstream smoke of cigarette. [ Method] The release amount of seven kinds of Hoffmann com-ponents from the mainstream smoke of cigarettes which were prepared from the cut tobacco treated under different expansion temperatures was de-termined. [ Result] Under the same expansion model, the temperature change produced certain impact on the release amount of NH~, phenol and BAP, while had no significant influence on that of CO, NNK, HCN and crotonaldehyde; under CO2 expansion model, the release amount of seven Hoffmann components was small; the reduction of expansion temperature was good for lowering the harmful index of cigarette to a certain extent. [ Conclusion] The study provides basis for optimizing the technical parameters of producinq less harmful cigarette. 展开更多
关键词 CIGARETTE Expansion temperature Mainstream smoke hoffmann components China
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