CAJ | 학술논문

为考察裙带菜多糖对卷烟感官质量的影响，采用热裂解-气相色谱/质谱法（Py-GC/MS）对裙带菜多糖的热裂解产物进行研究，并对添加裙带菜多糖的卷烟进行感官质量评价。结果表明：在所选300℃、600℃和900℃的温度条件下，裙带菜多糖热裂解产物中的化合物种类随裂解温度的升高而增加；在热裂解过程中产生了很多有利于改善卷烟感官品质的香味物质，如5-羟甲基糠醛、2-乙酰基呋喃、糠醛、糠醇、肉豆蔻酸等；裙带菜多糖加入卷烟后，能与烟香谐调，具有降低杂气、刺激，提高烟气细腻柔和度，增强回甜舒适感的作用。
위고찰군대채다당대권연감관질량적영향，채용열렬해-기상색보/질보법（Py-GC/MS）대군대채다당적열렬해산물진행연구，병대첨가군대채다당적권연진행감관질량평개。결과표명：재소선300℃、600℃화900℃적온도조건하，군대채다당열렬해산물중적화합물충류수렬해온도적승고이증가；재열렬해과정중산생료흔다유리우개선권연감관품질적향미물질，여5-간갑기강철、2-을선기부남、강철、강순、육두구산등；군대채다당가입권연후，능여연향해조，구유강저잡기、자격，제고연기세니유화도，증강회첨서괄감적작용。
Pyrolysis analysis and sensory evaluation of polysaccharides were carried out to investigate effects of polysaccharides from Undaria pinnatifida on sensory qualities of cigarettes. Results showed that more complicated pyrolysis products were favored by higher pyrolysis temperature. These pyrolysis products consisted of compounds, such as 5-(hydroxymethyl)-2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, furfural, 2-furanmethanol, tetradecanoic acid, which can improve sensory quality of cigarettes. In general, polysaccharides from Undaria pinnatifida can reduce offensive taste, increase comfort and improve sensory quality in cigarette.