初烤烟叶有机酸对主流烟气有害成分释放量的影响

为了降低卷烟危害性,全面系统地阐述初烤烟叶中化学成分对卷烟主流烟气有害成分释放量的影响,以2014年浓香型主产区烤烟样品为试验材料,采用因子分析和灰色关联法对初烤烟叶有机酸对主流烟气中有害成分释放量的影响进行研究。结果表明:因子分析共提取出草酸、富马酸、苹果酸、柠檬酸、丙二酸、棕榈酸、油酸、十八酸8种代表性有机酸。灰色关联度分析显示草酸、丙二酸、富马酸、苹果酸、柠檬酸5种非挥发性有机酸对烟气7种有害成分(CO、HCN、NNK、NH3、Ba]P、苯酚和巴豆醛)及焦油释放量和卷烟危害性指数的关联度均较高,尤其是草酸对烟气有害成分的危害性指数有较高的关联度;而棕榈酸、油酸、十八酸等高级脂肪酸对烟气7种有害成分及焦油释放量和卷烟危害性指数的关联度相对较低。总体来说,初烤烟叶中有机酸成分中非挥发性有机酸对卷烟主流烟气有害成分的产生有较大影响,而高级脂肪酸对其影响相对较小。

Influences of Organic Acids on Deliveries of Harmful Components in Mainstream Smoke from Flue-curd Tobacco Leaf

In order to reduce the harmful components in cigarette smoke, and systematically describe the effects of tobacco leaf chemical components on burst size of harmful cigarette mainstream smoke, this paper took the flue-cured tobacco samples from the main aromatic tobacco producing areas in 2014 as test material, and carried out studies by factor analysis and grey correlation method. The results showed that 8 representative organic acids were extracted using factor analysis, including oxalic acid, fumaric acid, malic acid, citric acid, malonic acid, hexadecanoic acid, oleic acid and stearic acid. The grey correlation analysis showed that the correlation degree of 5 non-volatile organic acids(oxalic acid, malonic acid, fumaric acid, malic acid and citric acid) and 7 harmful components (CO, HCN, NNK, NH3, B\a\]P, phenol and crotonaldehyde), and tar content, cigarette hazard index were higher, especially the correlation of oxalic acid on harmful components had high correlation index. While that of the higher fatty acids, such as palmitic acid, oleic acid, stearic acid on cigarette hazard index of 7 harmful components and tar were relatively lower. In general, the non-volatile organic acids in flue-cured tobacco had great influences on the harmful components of cigarette mainstream smoke, while the higher fatty acids had relatively smaller effect.