Detection of the pH value of cigarette smoke in simulated oral environment

Authors

LI Huaiqi, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
QIU Jianhua, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
LI Guozheng, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
LI Qian, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
HUANG Pei, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
CHCN Xiao, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
YANG Chen, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
WANG Yong, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
LIU Jinxiao, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
WANG Ning, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
MA Yan, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China
LUO Zhen, Technology Center of China tobacco Henan industrial Co., Ltd., Henan, Zhengzhou 450016, China

Abstract

To evaluate the pH value of mainstream cigarette smoke (MCS) in the simulated oral environment, with Cambridge filter to collect mainstream cigarette smoke particulate, oral solution by simulating shock to extract filter, pH composite electrode to determinate pH value of extraction solution, and set up a method to measure the pH of MCS. Correlation analysis was made between the pH and the contents of routine chemical components in MCS, between pH and the sensory evaluation of MCS. The results showed that: ① the pH value of MCS was highly correlated with the total particulate matter, tar, nicotine and H2O content of MCS, but not with the puffs of cigarette; ② the pH value of MCS was significantly correlated with sensation score of the smoke characteristics (smoke concentration, richness), taste style (sweetness, bitterness), comfort (irritation, convergence, residue/drying), but not strongly correlated with taste style-acidity of cigarette.

Publication Date

4-28-2019

First Page

60

Last Page

63,162

DOI

10.13652/j.issn.1003-5788.2019.04.011

Recommended Citation

Huaiqi, LI; Jianhua, QIU; Guozheng, LI; Qian, LI; Pei, HUANG; Xiao, CHCN; Chen, YANG; Yong, WANG; Jinxiao, LIU; Ning, WANG; Yan, MA; and Zhen, LUO (2019) "Detection of the pH value of cigarette smoke in simulated oral environment," Food and Machinery: Vol. 35: Iss. 4, Article 11.
DOI: 10.13652/j.issn.1003-5788.2019.04.011
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/11

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