多糖的保润增香机制研究及其在卷烟中的应用  

Study on the Moisturizing and Flavor-Increasing Mechanism of Polysaccharides and Its Application in Cigarettes

作　　者：刘欢 楚桂林 任周营 罗海涛 邵灯寅 何力 LIU Huan;CHU Guilin;REN Zhouying;LUO Haitao;SHAO Dengyin;HE Li(Nanchang University,State Key Laboratory of Food Science and Technology,Nanchang 330047;Jiangxi China Tobacco Industry Co.,Ltd.,Nanchang 330096)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]江西中烟工业有限责任公司,南昌330096

出　　处：《食品工业》2022年第7期39-44,共6页The Food Industry

基　　金：国家自然科学基金项目“乳酸菌与β-葡聚糖共微胶囊化处理对两者胃肠道生物利用度影响的机理研究”(31901648)。

摘　　要：为提高卷烟制品在加工过程中的品质,该试验对5种多糖(果胶、阿拉伯胶、刺槐豆胶、瓜尔豆胶和甲基纤维素)的保润性能、烟丝表面微观结构、加香感官评价及作用机制进行研究。结果表明:与丙二醇相比,多糖自身的持水性和对烟丝的防潮性能均有显著提升;扫描电镜的结果也显示喷洒多糖的烟丝气孔变小,对水分的锁水能力更强;加香试验表明,果胶的增香效果最强;热解结果表明,产物中包括大量的增香化合物,对烟草的风味及烟气等特性具有很优的感官效果。因此,多糖确实是一类较优的保润防潮剂和加香剂, 5种多糖中果胶对卷烟的作用效果更加明显。In order to improve the quality of cigarette products in the processing process, five kinds of polysaccharides(pectin, acacia, locust bean gum, guar gum and methyl cellulose) on the moisturizing properties, the surface microstructure of tobacco, the flavoring, the sensory evaluation and mechanism of action were performed. Compared with propylene glycol,the water holding capacity and moisture resistance of polysaccharides significantly improved. The results of scanning electron microscopy showed that the pores of tobacco sprayed with polysaccharides were smaller, and the ability to lock water was stronger. The flavoring experiment showed that pectin had the strongest fragrance enhancing effect. Thermal cracking experiments showed that the cracked product contained a lot of aroma substances, which had a good effect on the flavor and smoke of cigarettes. The results showed that polysaccharides were indeed a better type of moisture-preserving and anti-moisture agents and flavoring agents. Among the five polysaccharides, pectin had a more obvious effect on cigarettes.

关 键 词：多糖 保润防潮性能 表面微结构 加香 热裂解 

分 类 号：TS452[农业科学—烟草工业]