摘要
测定了33种成品卷烟及17种单料烤烟烟丝的pH值、总挥发碱、总烟碱、游离烟碱、总氮和还原糖及其烟气总粒相物、总粒相物pH值、焦油、烟碱、游离烟碱和含水率,评价了其劲头,并将其劲头与其常规化学指标进行了灰色关联分析。结果发现,烟丝及烟气中的总烟碱是影响卷烟劲头的主要因素,游离烟碱是次要因素。
The pH value, total volatile bases, total and free nicotine, total nitrogen and reducing sugar in cut tobacco and total particulate matter and its pH value, tar, nicotine, free nicotine and moisture in cigarette smoke of 33 commercial brands and 17 samples made of single grade flue-cured tobacco were determined, the smoke impact was evaluated, and the grey incidence analysis of impact relating to the routine chemical indexes was carried out. It was found that the total nicotine in cut tobacco and mainstream smoke was a major factor influencing cigarette impact, while free nicotine was a minor factor.
出处
《烟草科技》
EI
CAS
北大核心
2006年第9期34-37,共4页
Tobacco Science & Technology
基金
国家烟草专卖局基金资助项目"烟碱影响卷烟吸食质量的研究"(110200001031)的一部分。
