摘要:
以香加皮精多糖(Cortex Periplocae Polysaccharide,CPP)为原料,分析三种精多糖(CPP1、CPP2、CPP3)的单糖组成,探究其热稳定性和热裂解产物。结果表明:三种精多糖的单糖组成均含有甘露糖(3%、4%、3%)、阿拉伯糖(3%、15%、3%)、鼠李糖(3%、9%、16%)、半乳糖(15%、55%、34%)和葡萄糖(76%、17%、44%);CPP1、CPP2、CPP3的失重曲线整体趋势一致,均为四个失重阶段,三个节点温度分别位于250、340和550 ℃附近。第一失重阶段为25~250 ℃,精多糖主要是失去自由水;第二阶段为250~340 ℃左右,失重率分别达到68.63%、66%和70%;第三阶段为340~550 ℃左右,该阶段失重率平缓下降;第四阶段为550~900 ℃左右,该阶段没有明显的失重台阶。CPP1、CPP2、CPP3的总失重率分别为95%、88%和86%;裂解产物中富含糠醛、5-甲基糠醛、2-甲基-1,3-环戊二酮、苯乙酸苯乙酯等香味物质。香加皮精多糖热稳定性好,热解产物能够改善卷烟吸食品质,这为香加皮精多糖在卷烟加香中的应用提供一定的依据。
关键词:
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香加皮
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多糖
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单糖组成
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热重
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热裂解
Abstract:
The monosaccharide composition, thermal stability and pyrolysis products of the three kinds of refined polysaccharides (CPP1, CPP2, CPP3) was analyzed by using cortex periplocae polysaccharide (CPP) as raw materials. The results showed that the monosaccharide composition of CPP1, CPP2, CPP3 contained mannose (3%, 4%, 3%), arabinose (3%, 15%, 3%), rhamnose (3%, 9%, 16%), galactose (15%, 55%, 34%) and glucose (76%, 17%, 44%). The thermogravimetric results showed that the overall weight loss curves of CPP1, CPP2, CPP3 were consistent, and all of them were in the four weightless stages. The temperature of the three nodes was around 250, 340 and 550℃, respectively. The first weight loss stage of CPP1, CPP2 and CPP3 were 25~250℃, the sample mainly loses free water;the second stage were 250~340℃, the weight loss rate reached 68.63%, 66% and 70%, respectively;the third stage were 340~550℃, the weight loss rate dropped gently in this stage;the fourth stage was 550~900℃, and there was no obvious weight loss step in this stage.The total weight loss of CPP1, CPP2 and CPP3 were 95%, 88% and 86%, respectively. The pyrolysis results showed that pyrolysis products were rich in aroma such as furfural, 5-methylfurfural, 2-methyl-1, 3-cyclopentadione and phenethyl phenyl acetate. The polysaccharide had good thermal stability, and the pyrolysis products could improve the smoking quality of cigarettes, which would provide a basis for the application of the scented polysaccharide in cigarette flavoring.
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