摘要
以四种(海带、紫菜、洋栖菜、麒麟菜)不同的海藻品种为研究对象,采用柠檬酸提取法提取功能性多糖,考察多糖得率及其在卷烟中吸食品质的感官评价,筛选最优的海藻品种,并结合感官评析结果,确定多糖在卷烟应用中的添加量及改善的作用。研究表明,海带多糖具有明显改善卷烟吸食品质的效果,其中海带多糖样品Ⅰ和样品Ⅳ的改善效果最为显著。通过感官分析评价,确定海带功能性多糖在卷烟中的添加量为0.1%,海带多糖样品Ⅰ和样品Ⅳ对卷烟烟气细腻程度、减小刺激性和余味干净程度都有提升效果,而对改善杂气的贡献不明显。
Polysaccharides from different algae species （Laminaria japonica, Porphyra, Sargassum fusiform, Eucheuma） were obtained by citric acid extmctiorL The best algae specie was determined by analysis of the extraction yield of polysaccharides and cigarette quality. The results showed that polysaccharides from Laminariajaponica could obviously improve the cigarette quality, especially sample I and IV. By the sensory evaluation of the cigarette, the best dosage of polysaccharides was determined as 0.1%. Moreover, sample I and IV had some promotion effect on the smoothness, irritation and fmish of smoking, but showed little effect on miscellaneous gases.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第5期1057-1060,共4页
Modern Food Science and Technology
基金
粤烟工项目(05XM-QK[2010]010)
关键词
海带多糖
柠檬酸提取
卷烟
感官评价
polysaccharide
Laminariajaponica
cilric acid extraction
cigarette, sensory evaluation
