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

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

1.
东北林业大学材料科学与工程学院, 黑龙江哈尔滨 150040
2.
索菲亚家居股份有限公司, 广东广州 511300
3.
哈尔滨商业大学, 黑龙江哈尔滨 150028

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
计量
- 文章访问数: 902
- HTML全文浏览量: 269
- PDF下载量: 20
- 被引次数: 0
出版历程
- 收稿日期: 2018-08-25
- 修回日期: 2018-10-09
- 刊出日期: 2018-12-01

Odor emission analysis of melamine faced MDF

1.
College of Materials Science and Engineering, Northeast Forestry University, Harbin 150040, Heilongjiang, China
2.
Suofeiya Home Collection Co. Ltd, Guangzhou 511300, Guangdong, China
3.
3 Harbin University of Commerce, Harbin 150028, Heilongjiang, China

摘要

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。
- 三聚氰胺浸渍纸贴面中纤板 /
- 气相色谱-嗅闻-质谱 /
- TVOC /
- 气味特征化合物
Abstract: ObjectiveThis paper aims to study the effects of melamine faced treatment on odor concentration and intensity, and the difference of TVOC and components between melamine faced MDF and MDF.MethodMelamine faced MDF and its control MDF were sampled by 1 m³ climate chamber, and odor-characteristic compounds were determined by gas chromatography-olfactometry-mass spectrometry.ResultThe results revealed that the total odor mass concentration of melamine faced MDF decreased by 21.06% compared with the control. After melamine paper overlaying, the mass concentration of arenes and aldehyde ketones increased by 16.88% and 3.08%, respectively, while the mass concentration of esters, alkenes, alcohols and odorless compounds decreased by 7.74%, 4.34%, 0.20% and 7.68%, respectively. More types of the odor-characteristic compounds were given off from overlaid MDF than its control, but its odor intensity was relatively weaker. The ordor of odor-characteristic compounds can be classified as bitter, charred, fragrant, roasted sweet, aromatic, and grassy smells. Dibutyl phthalate, decanal, 2-ethyl-1-hexanol and benzene were detected in both boards. In addition, the mass concentration and odor intensity of the control were higher than the overlaid MDF. Although the types of odor increased after overlaying, the odor intensity was somewhat perceptibile (odor level ≤2) and contributed little to the overall odor intensity of the board.ConclusionThe odor-characteristic compounds, their mass concentration and odor intensity were inhibited by the melamine impregnated paper. The mass concentration of the same odor-characteristic compound will influence the odor intensity to some extent.
- melamine faced MDF /
- gas chromatography-olfactometry-mass spectrometry /
- TVOC /
- odor-characteristic compounds

HTML全文

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

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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
中纤板素板MDF	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
三聚氰胺浸渍纸贴面中纤板Melamine faced MDF	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
类别Category	保留时间Retention time/min	化合物Compounds	保留指数Retention index	MDF	三聚氰胺浸渍纸贴面中纤板Melamine faced MDF	定性方法Qualitative method	MDF	三聚氰胺浸渍纸贴面中纤板Melamine faced MDF	气味描述Odor description
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

参考文献(14)

[1]	樊红梅.室内空气中总挥发性有机化合物的测定与治理方法探讨[J].黑龙江生态工程职业学院学报, 2009, 22(4): 5-6. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=QK200902507537 Fan H M. Discussion on determination and treatment of total volatile organic compounds in indoor air[J]. Journal of Heilongjiang Vocational Institute of Ecological Engineering, 2009, 22(4): 5-6. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=QK200902507537
[2]	邵亚丽, 沈隽, 邓富介, 等.表面涂饰对杨木强化材TVOC释放影响的研究[J].中南林业科技大学学报, 2018, 38(2): 114-121. http://d.old.wanfangdata.com.cn/Periodical/znlxyxb201802018 Shao Y L, Shen J, Deng F J, et al. The influence of surface coating on TVOC emissions from the treated Populus wood[J]. Journal of Central South University of Forestry & Technology, 2018, 38(2): 114-121. http://d.old.wanfangdata.com.cn/Periodical/znlxyxb201802018
[3]	Klepeis N E, Nelson W C, Ott W R, et al. The national human activity pattern survey (NHAPS): a resource for assessing exposure to environmental pollutants[J]. Journal of Exposure Analysis and Environmental Epidemiology, 2001, 11(3): 231-252. doi: 10.1038/sj.jea.7500165
[4]	谢建春.现代香味分析技术及应用[M].北京:中国标准出版社, 2008. Xie J C. Modern fragrance analysis technology and application[M]. Beijing: Standards Press of China, 2008.
[5]	Schreiner L, Loos H M, Buettner A. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry[J]. Analytical and Bioanalytical Chemistry, 2017, 409(15): 3719-3729. doi: 10.1007/s00216-017-0314-x
[6]	Félix J S, Domeño C, Nerín C. Characterization of wood plastic composites made from landfill-derived plastic and sawdust: volatile compounds and olfactometric analysis[J]. Waste Management, 2013, 33(3): 645-655. doi: 10.1016/j.wasman.2012.11.005
[7]	谢恬, 王丹, 马明娟, 等.OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学, 2018, 39(8): 123-128. http://d.old.wanfangdata.com.cn/Periodical/spkx201808020 Xie T, Wang D, Ma M J, et al. Identification of flavor-active compounds in spiced donkey meat by odor activity value (OAV) calculation and gas chromatography-olfactometry-mass spectrometry[J]. Food Science, 2018, 39(8): 123-128. http://d.old.wanfangdata.com.cn/Periodical/spkx201808020
[8]	孙宗保, 赵杰文, 邹小波, 等. HS-SPME/GC-MS/GC-O对镇江香醋特征香气成分的确定[J].江苏大学学报(自然科学版), 2010, 31(2): 139-144. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=jslgdxxb201002004 Sun Z B, Zhao J W, Zhou X B, et al. Determination of characteristic aroma compounds of Zhenjiang fragrance vinegar using HS-SPME/GC-MS/GC-O[J]. Journal of Jiangsu University (Natural Science Edition), 2010, 31(2): 139-144. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=jslgdxxb201002004
[9]	于立志, 马永昆, 张龙, 等. GC-O-MS法检测句容产区巨峰葡萄香气成分分析[J].食品科学, 2015, 36(8): 196-200. http://d.old.wanfangdata.com.cn/Periodical/spkx201508036 Yu L Z, Ma Y K, Zhang L, et al. Analysis of aroma composition of Kyoto grape from Jurong by GC-O-MS[J]. Food Science, 2015, 36(8): 196-200. http://d.old.wanfangdata.com.cn/Periodical/spkx201508036
[10]	常玉梅.描述性检验与消费者接受度感官分析方法研究-以豆腐干为例[D].无锡: 江南大学, 2013. http://cdmd.cnki.com.cn/Article/CDMD-10295-1013310020.htm Chang Y M. Research on sensory analysis methods of descriptive test and consumer acceptability-by testing of dried bean curds[D]. Wuxi: Jiangnan University, 2013. http://cdmd.cnki.com.cn/Article/CDMD-10295-1013310020.htm
[11]	McDaniel M R, Miranda-Lopez R, Watson B T, et al. Pinot noir aroma: a sensory/gas chromatographic approach[J]. Developments in Food Science, 1990(24): 23-36. http://www.researchgate.net/publication/312981981_Pinot_Noir_aroma_A_sensory_gas_chromatographic_approach
[12]	Ministry of the Environment. Law no. 91: offensive odor control law[S]. Tokyo: Government of Japan, 1971.
[13]	蒋利群, 沈隽, 董华君, 等.饰面处理对刨花板VOCs释放的影响[J].北京林业大学学报, 2018, 40(5): 110-116. doi: 10.13332/j.1000-1522.20180031 Jiang L Q, Shen J, Dong H J, et al. Effects of surface finishes on VOCs emission from particleboards[J]. Journal of Beijing Forestry University, 2018, 40(5): 110-116. doi: 10.13332/j.1000-1522.20180031
[14]	马永昆, 刘晓庚.食品化学[M].南京:东南大学出版社, 2007: 305. Ma Y K, Liu X G. Food chemistry[M]. Nanjing: Southeast University Press, 2007: 305.