Advantage of pH value in cigarette smoke

Authors

LI Guozheng, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
QIU Jianhua, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHOU Hao, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
HAO Hui, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
TIAN Haiying, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
DONG Yanjuan, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHANG Zhan, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHAO Wenlong, Goldenleaf Production Manufacturing Centre of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450016, China

Abstract

The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The problems in the research of pH value of cigarette smoke were analyzed, and the development was also prospected.

Publication Date

5-28-2017

First Page

216

Last Page

219

DOI

10.13652/j.issn.1003-5788.2017.05.043

Recommended Citation

Guozheng, LI; Jianhua, QIU; Hao, ZHOU; Hui, HAO; Haiying, TIAN; Yanjuan, DONG; Zhan, ZHANG; and Wenlong, ZHAO (2017) "Advantage of pH value in cigarette smoke," Food and Machinery: Vol. 33: Iss. 5, Article 43.
DOI: 10.13652/j.issn.1003-5788.2017.05.043
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/43

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