摘要
测定加热卷烟常用香料糠醛和香兰素在不同升温速率(10、20、40℃/min)由30℃升至350℃的热重数据,运用3种非等温热分析方法(Coats-Redfern法(CR)、Kissinger-Akahira-Sunose法(KAS)、Flynn-Wall-Ozawa法(FWO))拟合糠醛和香兰素的热释放过程,采用管式炉和气相色谱质谱联用仪确定糠醛和香兰素的热释放产物。结果表明:糠醛有2个失重阶段,香兰素有1个失重阶段;随着加热温度从30℃提高至350℃,糠醛的热释放特性指数由2.54×10^(-3)增加至3.19×10^(-2),香兰素的热释放特性指数由3.21×10^(-4)增加至5.63×10^(-3);基于多升温速率KAS和FWO的动力学分析显示,转化率为0.7时,糠醛的活化能最高,转化率为0.8时,香兰素活化能最高,KAS法所得糠醛和香兰素的平均活化能分别为86.26 kJ/mol和84.89 kJ/mol,FWO法所得糠醛和香兰素的平均活化能分别为88.72kJ/mol和89.09 kJ/mol;基于CR法的动力学分析表明,三维扩散模型D3可较好地描述糠醛和香兰素的热释放过程。
The thermogravimetric data of the furfural and vanillin were measured from 30℃to 350℃at different heating rates of 10,20,40℃/min.Three non-isothermal thermal analysis methods of CR,KAS,and FWO were used to fit the heat release process of the furfural and vanillin.The heat release products of the furfural and vanillin were determined by tube furnace and GC.The results showed that the furfural had 2 weight loss stages and the vanillin had 1 weight loss stage.As the heating temperature increased from 30℃to 350℃,the heat release characteristic index of the furfural increased from 2.54×10^(-3)to 3.19×10^(-2),and that of the vanillin increased from 3.21×10^(-4)to 5.63×10^(-3).The kinetic analysis based on multi-heating rate KAS and FWO showed that the activation energy of furfural was the highest at the conversion rate of 0.7,and that of the vanillin was the highest at the conversion rate of 0.8.The average activation energy of furfural and the vanillin obtained by KAS method was 86.26 kJ/mol and 84.89 kJ/mol,respectively.The average activation energies of furfural and vanillin obtained by FWO method were 88.72 kJ/mol and 89.09 kJ/mol,respectively.The kinetic analysis based on CR method shows that the thermogravimetric processes of furfural and vanillin can be well described by three-dimensional diffusion model of D3.
作者
胡超
冯衍闯
刘金仓
赵文康
董振山
梁淼
张峻松
务文涛
HU Chao;FENG Yanchuang;LIU Jincang;ZHAO Wenkang;DONG Zhenshan;LIANG Miao;ZHANG Junsong;WU Wentao(China Tobacco Guangxi Industrial Co.Ltd,Nanning,Guangxi 530000,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450001,China)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2023年第5期516-520,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
广西中烟工业有限责任公司项目(2021450000340008)。
关键词
糠醛
香兰素
热释放
热重分析
动力学
furfural
vanillin
thermal release
thermogravimetric analysis
kinetic
作者简介
胡超(1979-),男,河南南阳人,硕士,工程师,主要从事卷烟产品开发研究,27900945@qq.com;通信作者:务文涛,硕士,工程师,主要从事卷烟产品开发研究,wwt327@126.com。
