摘要
为研究多糖对卷烟燃烧状态的影响,利用热电偶测温装置考察了添加海藻多糖对烟支燃烧温度场的影响。结果表明,添加少量(0.005%)海藻多糖时,烟支燃烧锥低温区面积明显增加,高温区面积则明显降低,且燃烧锥达到的最高温度低于空白烟支样品;主流烟气分析与感官评价结果显示,添加0.005%海藻多糖的烟支样品烟气香味成分总体上有所增加,杂气和刺激减少,透发性和细腻柔和程度提高,余味改善,感官品质得到提升。
In order to study the effect of polysaccharides on the combustion of cigarettes,the temperature field of cigarette containing algal polysaccharides was investigated by a thermocouple-based device.The results showed that： the area of low temperature zone of a burning cigarette added 0.005% polysaccharide increased obviously,whereas the area of high temperature zone decreased obviously,moreover the highest temperature in combustion cone was lower than that in reference cigarette.The results of mainstream cigarette smoke analysis and sensory evaluation showed that the addition of polysaccharide（0.005%） could increase somewhat the content of aromatic compounds in smoke as a whole,reduce the offensive odor and irritation of smoke,and improve the volatility,smoothness,aftertaste and sensory quality of cigarette.
出处
《烟草科技》
EI
CAS
北大核心
2011年第10期61-64,共4页
Tobacco Science & Technology
基金
郑州烟草研究院科技项目"海藻提取物在烟草中的应用研究"(422009CZ0450)
关键词
多糖
烟支燃烧
温度场
热电偶
Polysaccharide
Cigarette combustion
Temperature field
Thermocouple
