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鞣酸添加剂对降低卷烟焦油致突变性的研究
引用本文:刘宝法,张忠锋.鞣酸添加剂对降低卷烟焦油致突变性的研究[J].中国烟草科学,1993(4).
作者姓名:刘宝法  张忠锋
作者单位:中国农业科学院烟草研究所,中国农业科学院烟草研究所 中国烟草总公司青州烟草研究所 山东青州 262500,中国烟草总公司青州烟草研究所 山东青州 262500
摘    要:研究结果表明,在烟丝中加入不同浓度的鞣酸添加剂,能降低卷烟焦油含量和焦油的致突变性。鞣酸添加量为烟丝的4%较理想,卷烟焦油含量下降19%,焦油回复突变菌落数下降21.9%;这一添加量既能降低焦油的致突变性,又对原烟的香吃味无影响。8%的添加量效果最明显,焦油含量下降28.8%,焦油回复突变菌落数下降42.7%,但这一添加量对原烟的香吃味略有影响.

关 键 词:烟草  鞣酸  焦油  生物活性

A Study of Reducing Tar in Cigarette and Its Mutant hy Adding Tannic Acid
Liu Bao-fa,Zhang zhong-feng Tobacco Research Institute,Chinese Academy of Agriculture Sciences,Qingzhou Tobacco Institute,Chian National Tobacco Corporation.A Study of Reducing Tar in Cigarette and Its Mutant hy Adding Tannic Acid[J].Chinese Tobacco Science,1993(4).
Authors:Liu Bao-fa  Zhang zhong-feng Tobacco Research Institute  Chinese Academy of Agriculture Sciences  Qingzhou Tobacco Institute  Chian National Tobacco Corporation
Abstract:The researoh showed that adding tannic acid of various to cut tobacco could reduce the content of tar in cigarette and its mutant.The proper amount of tannic acid added was 4% of cut tobacco,while tar in cigarette was reduced by 19% and tar reverted to mutant colonies by 21.9%,without effects on the taste of tobacco.Adding tanmic acid at 8% could significantly reduce the content of tar by 28.8% and tar reverted to mutant colonies by 42.7%.However the additive level slightly affect- ed tobacco taste.
Keywords:Tobacco  Tannic acid  Tar  Biological activity  
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