海藻多糖对烟支燃烧温度场的影响.pdfVIP

201 烟草科技／Tobacco 烟草化学／Tobacco 1年第10期(总第291期) Science＆Technology Chemistry 海藻多糖对烟支燃烧温度场的影响 胡 军，刘珊。胡有持。赵明月，李斌 中国烟草总公司郑州烟草研究院，郑州高新技术产业开发区枫杨街2号450001 关键词：多糖；烟支燃烧；温度场；热电偶 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。 中图分类号：TS264．3文献标识码：B文章编号：1002—086l(2011)10—0061—04 Effectof onCombustion Fieldof AlgalPolysaccharides TemperatureCigarette HU LIBIN JUN，LIUSHAN，HUYOU—CHI，ZHAOMING．YUE，and Instituteof TobaccoResearch 450001，China Zhengzhou CNTC，Zhengzhou Keywords：Polysaccharide；Cigarettecombustion；Temperaturefield；Thermocouple orderto theeffectof onthecombustionof field Abstract：Instudy polysaccharides cigarettes，thetemperature of was a device．Theresults polysaccharidesinvestigatedby thermoeouple·based cigarettecontainingalgal showed areaoflow zoneofa added increased that：the temperatureburningcigarette0．005％polysaccharide theareaof zonedecreased the in hightemperature obviously，moreoverhighesttemperature obviously，whereas combustionconewaslowerthanthatinreference resultsofmainstreamsmoke cigarette．The cigaretteanalysis theadditionof the and evaluationshowedthat increasesomewhat sensory polysaccharide(0．005％)could contentofaromatic insmokeas