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
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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。
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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
Abstract: 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-D-glucoside. 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.-
Key words:
- cigarette flavoring /
- maltool-β-D-glucoside /
- stability /
- transfer rate /
- thermal cracking
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