麦芽酚-β-D-葡萄糖苷的稳定性及其在卷烟加香中的应用  

The stability of maltol-β-D-glucoside and its application in cigarette flavoring

作　　者：张改红 许航 杜帅 徐月莹 石栋栋 薛晶晶 尚紫博 毛多斌 ZHANG Gaihong;XU Hang;DU Shuai;XU Yueying;SHI Dongdong;XUE Jingjing;SHANG Zibo;MAO Duobin(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Beijing Work Station,Technical Center of Shanghai Tobacco Group Co.,Ltd.,Beijing 101121,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450001 [2]上海烟草集团技术中心北京站,北京101121

出　　处：《轻工学报》2024年第5期102-108,共7页Journal of Light Industry

基　　金：中国烟草总公司重大科技项目(110202201053(SJ-03));河南省科技攻关计划项目(192102110212);郑州轻工业大学校基础研究基金项目(23XJCYJ032)。

摘　　要：为研究麦芽酚-β-D-葡萄糖苷应用于卷烟加香的可行性,对麦芽酚及麦芽酚-β-D-葡萄糖苷的稳定性、热裂解行为及加香应用效果进行对比研究。结果表明:麦芽酚-β-D-葡萄糖苷的放置稳定性及热稳定性均明显高于麦芽酚;麦芽酚-β-D-葡萄糖苷的主要热裂解产物为麦芽酚;以不同加香方式在卷烟中添加麦芽酚-β-D-葡萄糖苷的加香效果不同,在烟丝加香方式下,虽然麦芽酚-β-D-葡萄糖苷向主流烟气粒相中的转移率(1.46%)低于麦芽酚(3.83%),但添加麦芽酚-β-D-葡萄糖苷的卷烟释香均匀性和稳定性均优于麦芽酚。因此,将麦芽酚-β-D-葡萄糖苷作为香料前体物应用于卷烟加香领域具有一定优势。In order to study the availability of maltol-β-D-glucoside in cigarette flavoring,a comparative study was conducted on the stability,thermal pyrolytic behavior rate and fragrance application effect of maltol and maltol-β-Dglucoside.The results showed that the placement stability and thermal stability of maltol-β-D-glucoside were significantly higher than those of maltol.The main thermal cracking product of maltol-β-D-glucoside was maltol.Adding maltol-β-D-glycoside to cigarettes in different ways could achieve different flavoring effects.The thermal decomposition transfer rate of maltol-β-D-glucoside to mainstream smoke particulate matter was 1.46%,which was lower than the transfer rate of maltol(3.83%).However,cigarettes with added maltol-β-D-glucoside had better aroma release uniformity and stability than those with maltol.Therefore,maltol-β-D-glucoside was a precursor of flavors with good stability and aroma uniformity,which had certain advantages in the field of cigarette flavoring.

关 键 词：卷烟加香 麦芽酚-β-D-葡萄糖苷 稳定性 转移率 热裂解 

分 类 号：TS411.2[农业科学—烟草工业] O629.13[理学—有机化学]