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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]The release am... [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 components from the mainstream smoke of cigarettes which were prepared from the cut tobacco treated under different expansion temperatures was determined.[Result]Under the same expansion model,the temperature change produced certain impact on the release amount of NH3,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 producing less harmful cigarette. 展开更多
关键词 COM组件 霍夫曼 温度 主流烟气 苯并(A)芘 技术参数 HCN 巴豆醛
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