Publications by authors named "Jicang Xu"

In order to study the pyrolytic properties of Lysimachia foenum-graecum Hance extract, it was pyrolysed and detected by online pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS). The pyrolytic experimental conditions were designed to simulate the real combustion conditions inside a burning cigarette. The sample was heated at 30 degrees C/s from 300 to 900 degrees C (held for 5 s) under the flow of 9% oxygen in nitrogen.

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An ultra high performance liquid chromatographic method was established for the separation and determination of 14 restricted substances in flavor and fragrant samples. The sample was extracted by 10% (v/v) methanol aqueous solution containing 1% (v/v) ammonia. The 14 analytes were separated in 12 min on a Waters BEH C18 column (50 mm x 2.

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A novel method for the determination of 5 pyrethroid pesticide residues in tobacco leaf and tea samples was established. The pesticide residues in the samples were extracted and concentrated with stir bar, desorbed by thermal desorption system, and then determined by gas chromatography-mass spectrometry (GC-MS). The pesticide residues in the samples were extracted with a stir bar at 1 100 r/min for 1 h.

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Relationships between tobacco compounds and smoke products are complex and often difficult to unravel. Pyrolysis experiments have frequently been used to establish such relationships. The relevance of pyrolysis experiments to the behavior of tobacco constituent in a burning cigarette was studied.

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To further understand the effect of tobacco stems in tobacco blend, a detailed comparative study of chemical components of tobacco leaves and stems before and after combustion was carried out. Pyrolysis of tobacco leaves and stems was carried out by a CDS Pyrolyser 2000 coupled to a Finnigan 8000(TOP) Gas Chromatograph and a Voyager Mass Spectrometer (GC-MS). A modified apparatus of pyrolysis was used to emulate the behavior of combustion of cigarette.

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A novel method for the analysis of chemical components in tobacco flavors was established using stir bar sorptive extraction (SBSE) and thermal desorption coupled with gas chromatography-mass spectrometry (GC-MS). The different parameters affecting the extraction of the analytes from the samples to the poly (dimethylsiloxane) (PDMS) coated stir bars and the conditions affected thermal desorption were investigated. The optimized extraction conditions were that the sample was extracted with a stir bar (10 mm length and 0.

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