Rapid Determination of Moisture in Tobacco and Tobacco Products by Thermogravimetric Analysis
摘 要
采用热重法快速测定烟草及烟草制品中水分的含量.采用以50 ℃·min-1速率升至110 ℃,定温8 min的升温程序.方法应用于烟末样品和烟丝样品的测定,测定结果与烘箱法测定值相符.热重法所需样品量仅为10~20 mg,远少于烘箱法的样品需求量,试验时间约为10 min.
Abstract
Thermogravimetric analysis was applied to the rapid determination of moisture in tobacco and tobacco products.The temperature programming (the temperature rose to 110 ℃ at the rate of 50 ℃·min-1 ,then keep 8 min) was used.The proposed method was applied to the analysis of samples of tobacco powder and cut tobacco,giving results in consistency with the values obtained by oven method.Thermogravimetric method required only 10-20 mg of samples (far less than the oven method) and test of the method took about 10 min.
中图分类号 O657.99 DOI 10.11973/lhjy-hx201508012
所属栏目 工作简报
基金项目 广东中烟工业有限责任公司科技项目(粤烟工[2013]科字第38号)
收稿日期 2014/8/18
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备注王华(1982-),男,湖南娄底人,工程师,硕士,主要从事烟草化学分析研究.
引用该论文: WANG Hua,LI Feng,LIN Yun. Rapid Determination of Moisture in Tobacco and Tobacco Products by Thermogravimetric Analysis[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2015, 51(8): 1096~1098
王华,李峰,林云. 热重法快速测定烟草及烟草制品中水分含量[J]. 理化检验-化学分册, 2015, 51(8): 1096~1098
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参考文献
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【3】徐青云,田孟华,吴贵宏,等.裂解气相色谱-质谱法在烟草化学中的应用[J].理化检验-化学分册,2012,48(11):1377-1382.
【4】YC/T 31-1996烟草及烟草制品 试样的制备和水分测定烘箱法[S].
【5】GB/T 23357-2009烟草及烟草制品水分的测定卡尔费休法[S].
【6】YC/T 345-2010烟草及烟草制品水分的测定气相色谱法[S].
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【8】蒋绍坚,王涛,彭好义,等.木质和玉米秸秆成型燃料热重分析与燃烧动力学[J].中南大学学报:自然科学版,2013,44(10):4312-4318.
【9】邹云,项中华,洪田谷.抗生素药品干燥失重与费休氏水分测定方法比较[J].黑龙江医药,2007,20(1):39-40.
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【11】ZHOU Shun,NING Min,XU Ying-bo,et al.Thermal degradation and combustion behavior of reconstituted tobacco sheet treated with ammonium polyphosphate[J].Journal of Analytical and Applied Pyrolysis,2013,100:223-229.
【12】王洪波.部分国产烟草样品的热重分析[J].烟草科技,2009(9):47-49.
【13】杨继,杨柳,朱文辉,等.热重分析-单滴微萃取-气相色谱-质谱结合傅里叶变换红外光谱考察咖啡酸的热解行为[J].色谱,2010,28(10):929-934.
【14】WANG Hui,XIN Hong-ren,LIAO Zhen-kai,et al.Study on the effect of cut tobacco drying on the pyrolysis and combustion properties[J].Drying Technology,2014,32(2):130-134.
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