3种糖苷的热稳定性及热裂解研究  

Study on Thermal Stability and Pyrolysis of Three Glycosides

作　　者：雷声 刘亚 刘娟 王凯 李智宇 何靓 LEI Sheng;LIU Ya;LIU Juan;WANG Kai;LI Zhiyu;HE Liang(China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231)

机构地区：[1]云南中烟工业有限责任公司,昆明650231

出　　处：《食品工业》2022年第1期181-186,共6页The Food Industry

摘　　要：使用热裂解器-气相色谱质谱联用仪对苔黑酚葡萄糖苷、树莓苷和橡苔糖苷进行热裂解研究,分别在350,600和900℃进行热裂解分析,并结合热重分析3种糖苷的热稳定性。结果显示,苔黑酚糖苷和橡苔糖苷在600℃时裂解有较优的香气表现,生成的致香物质占比较高。树莓苷在900℃时生成的致香物质占比较高,但在350℃和600℃则会生成糠醛和5-甲基糠醛等具有优质香气的醛类。该试验为卷烟香气调控和烟气改善提供理论依据。The pyrolysis of orcinol glucosid,raspberry glycoside and oak glycoside was studied by pyrolyzer-gas chromatography-mass spectrometry(GC-MS).The thermal stability of the three glycosides was analyzed by thermogravimetric analysis at 350,600 and 900 ℃,respectively.The results showed that orcinol glucosid and oak moss glycoside had better aroma performance at 600 ℃,and the proportion of aroma substances produced was relatively high.Raspberry glycosides accounted for a relatively high proportion of aroma substances at 900 ℃,but furfural and 5-methylfurfural were formed at 350℃ and 600 ℃.This study provided a theoretical basis for cigarette aroma regulation and smoke improvement.

关 键 词：热裂解 热重分析 苔黑酚葡萄糖苷 树莓苷 橡苔糖苷 

分 类 号：O657.63[理学—分析化学] TS411[理学—化学]