Abstract
In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② The phenol retention increased with the increase of the additive contents; ③ CS-Va had specific milk flavor and CS-Ci had fresh fruit flavor. The research provided new options for reduced-toxicant cigarette material field.
Publication Date
6-28-2017
First Page
164
Last Page
168
DOI
10.13652/j.issn.1003-5788.2017.06.033
Recommended Citation
Shaodong, HU; Huan, LIU; Pengfei, WANG; Hongwei, WANG; Jianchun, YU; and Jinchu, YANG
(2017)
"Preparation of tobacco flavor-modified chitosan materials and application of reducing phenol in cigarette smoke,"
Food and Machinery: Vol. 33:
Iss.
6, Article 33.
DOI: 10.13652/j.issn.1003-5788.2017.06.033
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/33
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