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三聚氰胺浸渍纸贴面中纤板气味释放分析

李赵京 沈隽 蒋利群 李新兵 董华君 王启繁

李赵京, 沈隽, 蒋利群, 李新兵, 董华君, 王启繁. 三聚氰胺浸渍纸贴面中纤板气味释放分析[J]. 北京林业大学学报, 2018, 40(12): 117-123. doi: 10.13332/j.1000-1522.20180272
引用本文: 李赵京, 沈隽, 蒋利群, 李新兵, 董华君, 王启繁. 三聚氰胺浸渍纸贴面中纤板气味释放分析[J]. 北京林业大学学报, 2018, 40(12): 117-123. doi: 10.13332/j.1000-1522.20180272
Li Zhaojing, Shen Jun, Jiang Liqun, Li Xinbing, Dong Huajun, Wang Qifan. Odor emission analysis of melamine faced MDF[J]. Journal of Beijing Forestry University, 2018, 40(12): 117-123. doi: 10.13332/j.1000-1522.20180272
Citation: Li Zhaojing, Shen Jun, Jiang Liqun, Li Xinbing, Dong Huajun, Wang Qifan. Odor emission analysis of melamine faced MDF[J]. Journal of Beijing Forestry University, 2018, 40(12): 117-123. doi: 10.13332/j.1000-1522.20180272

三聚氰胺浸渍纸贴面中纤板气味释放分析

doi: 10.13332/j.1000-1522.20180272
基金项目: 

国家研发计划项目 2016YFD0600706

详细信息
    作者简介:

    李赵京。主要研究方向:人造板生产工艺。Email: lizhaojing@nefu.edu.cn  地址: 150040黑龙江省哈尔滨市香坊区和兴路26号东北林业大学材料科学与工程学院

    责任作者:

    沈隽,教授,博士生导师。主要研究方向:人造板生产工艺。Email: shenjunr@126.com  地址:同上

  • 中图分类号: S784

Odor emission analysis of melamine faced MDF

  • 摘要: 目的为了探究贴面处理对中纤板气味释放浓度和强度的影响,比较分析贴面处理后的中纤板与其素板的TVOC及各组分的气味浓度和强度的差异。方法采用1 m3气候箱法对三聚氰胺浸渍纸贴面中纤板及其MDF素板进行气体采样,利用气相色谱-嗅闻-质谱联用仪确定气味特征化合物。结果三聚氰胺浸渍纸贴面中纤板的气味总质量浓度比其MDF素板降低了21.06%;贴面处理后板材释放的芳香烃、醛酮类气味特征化合物质量浓度分别增加了16.88%、3.08%,酯类、烯烃类、醇类和无气味化合物质量浓度分别降低了7.74%、4.34%、0.20%和7.68%;三聚氰胺浸渍纸贴面中纤板气味特征化合物释放的种类比其MDF素板增多,但其气味强度均比较弱;气味特征化合物的气味分为苦味、焦味糊味、清香味、烤甜味、芳香味、青草味这6种类型;邻苯二甲酸二丁酯、癸醛、2-乙基-1-己醇、苯在贴面与未贴面的板材气味释放中均被检测到, 且在素板中的质量浓度、气味强度均要高于三聚氰胺浸渍纸贴面中纤板中的质量浓度、气味强度;MDF素板经过贴面处理后,气味类型虽然增加,但气味强度均属于稍可察觉(气味等级≤2),对板材的整体气味强度贡献不大。结论三聚氰胺浸渍纸贴面会抑制气味特征化合物的释放,降低其质量浓度和气味强度,且同一种气味特征化合物的质量浓度会在一定程度上影响其气味强度的大小。

     

  • 图  1  三聚氰胺浸渍纸贴面中纤板及其素板气味释放趋势对比

    Figure  1.  Comparison in odor emission trend of melamine faced MDF and MDF

    图  2  三聚氰胺浸渍纸贴面中纤板和MDF素板气味轮廓图

    Figure  2.  Odor component profile of melamine faced MDF and MDF

    图  3  三聚氰胺浸渍纸贴面中纤板和MDF素板中相同气味特征化合物的气味强度比较

    Figure  3.  Comparison of odor intensity of the same odor-characteristic compounds of melamine faced MDF and MDF

    表  1  气味强度判别标准(日本)

    Table  1.   Odor intensity criteria (Japan)

    气味强度(级) Odor intensity(grade) 0 1 2 3 4 5
    表示方法Representation method 无臭Odorless 勉强可感觉出的气味(检测阙值) Barely perceptible odor (detection threshold) 稍可感觉出的气味(认定阙值) Slightly perceptible odor (identified threshold) 易感觉出的气味Lightly perceptible odor 较强的气味(强臭) Strong odor (strong stink) 强烈的气味(剧臭) Intensive odor (intense stink)
    注:引自参考文献[12]。Note: quoted from reference [12].
    下载: 导出CSV

    表  2  三聚氰胺浸渍纸贴面中纤板和MDF素板VOCs组分分析

    Table  2.   Analysis of the content of VOCs in melamine faced MDF and MDF

    μg ·m-3
    板材Panel 类别Category 芳香烃类Arenes 醛酮类Aldehyde ketones 酯类Esters 醇类Alcohols 烯烃类Alkenes 烷烃类Alkanes 其他Others TVOC
    中纤板素板MDF TVOC质量浓度TVOC mass concentration 57.87 28.74 18.02 13.1 6.04 0 15.42 139.19
    气味物质质量浓度Odor compound mass concentration 18.33 8.28 18.02 13.1 6.04 0 0 63.77
    三聚氰胺浸渍纸贴面中纤板Melamine faced MDF TVOC质量浓度TVOC mass concentration 60.79 12.14 4.9 8.67 2.74 3 1.85 94.09
    气味物质质量浓度Odor compound mass concentration 28.27 8.5 4.9 8.67 0 0 0 50.34
    下载: 导出CSV

    表  3  中纤板素板及三聚氰胺浸渍纸贴面中纤板气味特征化合物定性定量分析

    Table  3.   Qualitative and quantitative analysis of odor-characteristic compounds of MDF and melamine faced MDF

    类别Category 保留时间Retention time/min 化合物Compounds 保留指数Retention index 质量浓度Mass concentration/ (μg·m-3) 定性方法Qualitative method 感官评定Sensory evaluation 气味描述Odor description
    MDF 三聚氰胺浸渍纸贴面中纤板Melamine faced MDF MDF 三聚氰胺浸渍纸贴面中纤板Melamine faced MDF
    芳香烃类Arenes 5.51 苯Benzene 601 10.21 8.5 MS, RI, Odor 2 1 焦味糊味Charred flavor
    14.48 乙苯Ethylbenzene 839 2.66 MS, RI, Odor 1 清香Fragrant
    28.19 1-亚甲基-1H-茚1-methylene-1H-indene 1 159 3.35 MS, RI, Odor 1 微苦、油脂Slight bitter, grease
    32.31 2-甲基萘2-methylnaphthalene 1 291 2.09 MS, RI, Odor 1 青涩气味Acerbic
    34.76 联苯Biphenyl 1 486 2.88 MS, RI, Odor 1 尖刺糊味Spiked charred flavor
    40.69 芴Fluorene 2 104 11.45 MS, RI, Odor 1 青草气味Grassy smell
    44.21 菲Phenanthrene 1 584 5.46 MS, RI, Odor 1 清香Fragrant
    烯烃类Alkenes 8.71 2-丙烯基环丁烯2-propenylidene-cyclobutene 722 4.35 MS, RI, Odor 1 焦味糊味Charred flavor
    醛类Aldehydes 19.32 苯甲醛Benzaldehyde 948 2.77 MS, RI, Odor 2 特殊杏仁味、苦味Special almond flavor, bitter
    25.17 壬醛Nonanal 1 066 2.97 MS, RI, Odor 1 清香Fragrant
    28.63 癸醛Decanal 1 170 8.28 2.76 MS, RI, Odor 3 1 清香Fragrant
    酯类Esters 46.2 邻苯二甲酸二丁酯Dibutyl phthalate 1 897 18.02 4.9 MS, RI, Odor 2 1 芳香Aromatic
    醇类Alcohols 22.17 2-乙基-1-己醇2-ethyl-1-hexanol 983 13.1 8.67 MS, RI, Odor 3 2 烤甜香Roasted sweet
    注:RI代表保留指数,MS代表参照谱库检索结果定性,Odor代表根据嗅闻气味特征定性。Notes: RI represents retention index, MS represents the qualitative method by comparison of the mass spectrum in reference databases, and Odor represents the qualitative method by odor characteristics.
    下载: 导出CSV
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  • 收稿日期:  2018-08-25
  • 修回日期:  2018-10-09
  • 刊出日期:  2018-12-01

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