摘要
利用裂解气相—色谱质谱联用(Py-GC/MS)对卷烟燃烧过程进行模拟,研究枸杞多糖在无氧条件下的热裂解,以期为枸杞多糖在卷烟中的应用提供一些理论基础。用GC-MS定性定量测定分析热裂解产物。比较了不同温度(300,600,900℃)下的裂解产物差异,对裂解产物进行了归类分析,并分析了主要裂解产物致香成分的致香效果,为卷烟评吸提供了理论依据。
In order to provide some theoretical basis for the application of Lycium barbarum polysaccharide （LBP） in cigarette, the pyrolysis behavior of LBP under anaerobic conditions are performed by an on-line pyrolysis gas chromatogra- phy/mass spectrometry （Py-GC/MS） , and the pyrolysates is qualitative and quantitative analysed by gas chromatography/mass spectrometry. Compared the differences of pyrolysis products at different temperatures （300, 600, 900 ℃）, and the pyroly- sis products are classified, and the aroma of the major flavor compounds are analyzed, which provides a theoretical basis for sensoru evaluation.
出处
《农产品加工（下）》
2012年第11期77-80,共4页
Farm Products Processing
关键词
枸杞多糖
热裂解
Py-GC/MS
卷烟
Lycium barbarum polysaccharide
pyrolysates
pyrolysis gas chromatography/mass spectrometry
cigarette
