蜂蜜的热裂解产物分析

为了研究卷烟添加剂蜂蜜的热裂解产物对卷烟烟气成分的影响,应用热裂解-气相色谱/质谱（Py-GC/MS）联用技术,模拟卷烟燃烧的环境,对蜂蜜在不同裂解温度（300℃、600℃、900℃）和不同氧气浓度（大气环境、10%O2）下的裂解产物进行成分分析。结果表明,在相同裂解氛围和不同裂解温度中,高温时蜂蜜的裂解产物种类多于低温时的;在相同裂解温度和不同裂解氛围中,蜂蜜裂解产物的质量分数不同;蜂蜜在各种不同裂解条件下的主要产物是糠醛、5-甲基糠醛及5-羟甲基糠醛等醛类物质,还产生多种酮类和呋喃类等物质;蜂蜜的大部分热裂解产物是构成卷烟烟气香味的重要成分。

A study of the pyrolysates of honey

To study the effect of thermal degradation of honey to the cigarette smoke quality,the pyrolysates of honey were investigated in air and 10% O2（in N2） at different temperatures（300℃、600℃ and 900℃） respectively.The amounts of these pyrolystaes altered with the change of pyrolysis temperatures and the concentration of oxygen.At different conditions the major pyrolysates of honey were funans,ketones and aldehydes,such as furfural,5-methyl furfural and 5-hydroxymethyl furfural.Most of the pyrolysates from honey were the important flavors in tobacco smoke.