乙基麦芽酚的加热熔融与释放动力学分析  

Kinetic analysis on the melting and release behavior of ethyl maltol under heating conditions

作　　者：梁淼 沈晓晨[2] 吴佳[2] 徐如彦[2] 王瑞[2] 潘高伟[2] 饶先立 石怀彬[2] 张峻松 郑晓云[2] LIANG Miao;SHEN Xiaochen;WU Jia;XU Ruyan;WANG Rui;PAN Gaowei;RAO Xianli;SHI Huaibin;ZHANG Junsong;ZHENG Xiaoyun(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing 210019,China)

机构地区：[1]郑州轻工业大学,食品与生物工程学院,河南郑州450001 [2]江苏中烟工业有限责任公司,南京210019

出　　处：《中国烟草学报》2023年第5期12-19,共8页Acta Tabacaria Sinica

基　　金：江苏中烟工业有限责任公司科技创新项目:“多维评价烟用香精香料一致性研究(No.JS202013)”。

摘　　要：【目的】研究固体香料在加热状态下的热释放行为。【方法】利用TG-DSC技术分析烤甜香料乙基麦芽酚在不同升温速率下的热释放过程和动力学行为。【结果】(1)乙基麦芽酚的热释放过程包括加热熔融和蒸发转移两个吸热阶段,熔融反应的峰值温度和结束温度均随升温速率的增加而线性升高,且熔融反应结束温度受升温速率影响更大。(2)熔融动力学分析显示乙基麦芽酚的加热熔融过程可由2/3级反应动力学方程描述,熔融活化能值E_(a)随升温速率的增加而降低,且E_(a)与指前因子A间存在动力学补偿效应。(3)乙基麦芽酚热释放阶段的Tmax和DTGmax均随升温速率增加而显著增加,综合热释放指数CRI也随升温速率增加由4.58×10^(-3)%/(min×℃^(2))线性增大至25.16×10^(-3)%/(min×℃^(2)),较快的升温速率提升了香料热释放的速率和综合释放特性。(4)基于Coats-Redfern法的动力学分析表明一维相界面反应模型R1可较好的描述香料的热释放过程,不同升温速率下的表观活化能波动不大,整体介于81.23~82.91kJ/mol之间,基于KAS法的动力学分析显示活化能随热释放率的增加而提高。In order to investigate the thermal release behavior of solid flavor under heating condition,TG-DSC technique was adopted to analyze the thermal release behavior and kinetic process of ethyl maltol under different heating rates.The results showed that:(1)The thermal release process of ethyl maltol included two endothermic stages,including heated melting and evaporation transfer.The peak temperature and end temperature of heated melting reaction increased linearly with the increase of heating rate,and the end temperature was more affected by the heating rate.(2)The melting kinetics analysis showed that the melting process of ethyl maltol can be described by the 2/3-order reaction kinetic equation.The melting activation energy E_(a) decreased with the increase of heating rate,and there was a kinetic compensation effect between E_(a) and pre-exponential factor A.(3)The Tmax and DTGmax during the thermal release stage of ethyl maltol increased significantly with the increase of heating rate.And the comprehensive release index also increased linearly from 4.58×10^(-3)%/(min×℃^(2))to 25.16×10^(-3)%/(min×℃^(2))with the increase of heating rate.This indicated that the increased heating rate improved the thermal release rate and comprehensive release characteristics of ethyl maltol.(4)The kinetic analysis based on Coats-Redfern method showed that the one-dimensional phase interface reaction model can be used to describe the thermal release process of ethyl maltol.The apparent activation energies under different heating rates were between 81.23-82.91 kJ/mol with small fluctuation.And the KAS kinetic analysis showed that the activation energy increased with the increase of heat release rate.

关 键 词：乙基麦芽酚 熔融动力学 热释放 热重分析 差示扫描量热 

分 类 号：TS452[农业科学—烟草工业]