CAJ | 학술논문

为考察烟草在低温加热状态下气溶胶释放特性，采用自制稳态热解装置和烟密度计联用测试系统（SSTF-SDG）建立了可定量表征气溶胶释放量的烟草质量光密度（Dm）测试方法，考察了全国不同产区、品种、部位共34种烤烟样品在低温加热状态下的Dm，并对Dm与烤烟主要元素及常规化学成分的关系进行了统计分析。结果表明：①基于SSTF-SDG，该方法可分析低温加热状态下烟草Dm。②Dm与烟草中碳、氢、氮、烟碱均在0.01水平显著正相关，与钾硫比、钾氮比、（碳+氢）/氧以及糖碱比均在0.01水平显著负相关。③Dm各影响因素重要性排序依次为：碳>烟碱>钾硫比>氮>钾氮比>氢>（碳+氢）/氧>糖碱比>硫>钾>总糖>氧>还原糖>氯>钾氯比。④由碳、氮和钾硫比为自变量的回归方程可较好地评价烤烟烟叶低温加热状态下气溶胶释放量。
위고찰연초재저온가열상태하기용효석방특성，채용자제은태열해장치화연밀도계련용측시계통（SSTF-SDG）건립료가정량표정기용효석방량적연초질량광밀도（Dm）측시방법，고찰료전국불동산구、품충、부위공34충고연양품재저온가열상태하적Dm，병대Dm여고연주요원소급상규화학성분적관계진행료통계분석。결과표명：①기우SSTF-SDG，해방법가분석저온가열상태하연초Dm。②Dm여연초중탄、경、담、연감균재0.01수평현저정상관，여갑류비、갑담비、（탄+경）/양이급당감비균재0.01수평현저부상관。③Dm각영향인소중요성배서의차위：탄>연감>갑류비>담>갑담비>경>（탄+경）/양>당감비>류>갑>총당>양>환원당>록>갑록비。④유탄、담화갑류비위자변량적회귀방정가교호지평개고연연협저온가열상태하기용효석방량。
In order to investigate the emission characteristics of aerosol from tobacco heated at low temperature, a method of determining mass optical density (Dm) for quantitatively characterizing aerosol yield was developed, wherein a purpose-made steady state pyrolysis device was linked to a smoke density gauge (SSTF-SDG). The values of 34 flue-cured tobacco samples of different varieties from different stalk positions and growing areas were determined, and the correlations of Dm with the major elements and routine chemical components in tobacco were statistically analyzed. The results showed that: 1) On the basis of SSTF-SDG, this method could successfully analyze the Dm of tobacco heated at low temperature. 2) Dm significantly positively correlated to the contents of carbon (C), hydrogen (H), nitrogen (N) and nicotine (Nic) at 0.01 level, while significantly negatively correlated to the ratios of potassium to sulfur (K/S), potassium to nitrogen (K/N), carbon plus hydrogen to oxygen [(C+H)/O], and reduced sugar to nicotine (RS/Nic) at 0.01 level. 3) The influencing factors in the order of significance on Dm were C>Nic>K/S>N>K/N>H> (C+H) /O>RS/Nic>S>K>total sugar >O>RS>Cl>K/Cl. 4) The regression equation with C, N and K/S as independent variables could well predict the amount of aerosol released from flue-cured tobacco heated at low temperature.