CAJ | 학술논문

为研究枸杞多糖的热裂解行为及其对卷烟感官质量的影响，利用水提醇沉法对枸杞多糖进行了提取分离，应用热裂解-气相色谱-质谱联用仪分析了枸杞多糖在不同裂解氛围，即无氧条件（N2）和有氧条件（10% O2和90% N2），以及不同温度（300℃，600℃，750℃ 和 900℃）下的热裂解产物，利用归一化法进行定量分析。结果表明：枸杞多糖在卷烟中起到了掩盖杂气、去除刺激、改善余味的作用，使香气细腻程度有所提升，烟气状态、圆润感及香气的谐调性较好；枸杞多糖在卷烟中的适宜添加量为（5~10）×10-6 g；枸杞多糖在热裂解过程中可以释放出小分子的醛类、酮类物质等具有特殊香味的化合物，可产生花香、烘烤香、甜香、奶香、果香等香韵。
위연구구기다당적열렬해행위급기대권연감관질량적영향，이용수제순침법대구기다당진행료제취분리，응용열렬해-기상색보-질보련용의분석료구기다당재불동렬해분위，즉무양조건（N2）화유양조건（10% O2화90% N2），이급불동온도（300℃，600℃，750℃ 화 900℃）하적열렬해산물，이용귀일화법진행정량분석。결과표명：구기다당재권연중기도료엄개잡기、거제자격、개선여미적작용，사향기세니정도유소제승，연기상태、원윤감급향기적해조성교호；구기다당재권연중적괄의첨가량위（5~10）×10-6 g；구기다당재열렬해과정중가이석방출소분자적철류、동류물질등구유특수향미적화합물，가산생화향、홍고향、첨향、내향、과향등향운。
In order to study the pyrolysis behavior of Lycium barbarum L. polysaccharide and influence on the cigarette sensory quality,the polysaccharide was extracted by water extraction and alcohol precipitation method. The pyrolysates were analyzed in different atmosphere(10% O2 and 90% N2 )and at temperature levels(300 ℃,600 ℃,750 ℃ and 900 ℃). The pyrolysates were directly introduced into Py-GC-MS spectrometer,quantitative analysis was made by area normalization. The results showed that cigarette sen-sory quality was improved by polysaccharide,the smoke of cigarette was mild and glomerate,polysaccha-rides offered enhanced sweety aroma,as well as the aroma quantity,improve after-tasting and reduce offensive taste and irritation of cigarette. The optimum application amount was(5 ~ 10)× 10 - 6 g. The py-rolysis of polysaccharide could release micromolecule aldehydes and ketones containing special odor having floral,toast,sweet,milk and fruity notes.