枸杞多糖的热裂解产物研究  

Pyrolysates of Polysaccharide in Lycium barbarum

作　　者：祖萌萌[1] 郭春生[1] 王政[1] 祈林[1] 张峻松[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《农产品加工（下）》2012年第11期77-80,共4页Farm Products Processing

摘　　要：利用裂解气相—色谱质谱联用(Py-GC/MS)对卷烟燃烧过程进行模拟,研究枸杞多糖在无氧条件下的热裂解,以期为枸杞多糖在卷烟中的应用提供一些理论基础。用GC-MS定性定量测定分析热裂解产物。比较了不同温度(300,600,900℃)下的裂解产物差异,对裂解产物进行了归类分析,并分析了主要裂解产物致香成分的致香效果,为卷烟评吸提供了理论依据。In order to provide some theoretical basis for the application of Lycium barbarum polysaccharide （LBP） in cigarette, the pyrolysis behavior of LBP under anaerobic conditions are performed by an on-line pyrolysis gas chromatogra- phy/mass spectrometry （Py-GC/MS） , and the pyrolysates is qualitative and quantitative analysed by gas chromatography/mass spectrometry. Compared the differences of pyrolysis products at different temperatures （300, 600, 900 ℃）, and the pyroly- sis products are classified, and the aroma of the major flavor compounds are analyzed, which provides a theoretical basis for sensoru evaluation.

关 键 词：枸杞多糖 热裂解 Py-GC/MS 卷烟 

分 类 号：TS426[农业科学—烟草工业]