葡萄糖、果糖和蔗糖/脯氨酸的共裂解行为研究

Co-pyrolysis Behavior of Glucose, Fructose and Sucrose/Proline Mixtures

为了解烟草中主要的糖类物质和脯氨酸在卷烟燃烧过程中的行为变化和相互影响,采用裂解-气相/质谱(Py-GC/MS)分析方法,考察了葡萄糖、果糖、蔗糖、脯氨酸的单独裂解行为以及3种糖与脯氨酸、混合糖与脯氨酸的共裂解行为,分析比较了共裂解对各物质单独裂解行为变化的影响。结果表明:①脯氨酸的存在改变了葡萄糖、果糖、蔗糖的单独裂解行为,对裂解所形成的挥发性化合物有明显的影响。糖与脯氨酸的比例分别为5∶1和10∶1时,共裂解所形成的5-羟甲基糠醛分别是葡萄糖、果糖、蔗糖单独裂解时的3.4%,6.0%,20.3%和35.5%,30.0%,81.3%,糠醛量为单独裂解时的5.9%,2.0%,6.3%和29.9%,11.3%,22.5%,左旋葡聚糖为单独裂解时的1.0%,27.1%,8.7%和11.5%,90.6%,26.9%。②混合糖的组成及其与脯氨酸的相对比例对裂解产物的形成具有明显的影响,脯氨酸含量越高,对3种糖的裂解行为影响越大。

In order to understand the behavior and interaction of main sugars and amino acids in tobacco during cigarette combustion, the behaviors of glucose, fructose, sucrose and proline pyrolyzed independently or collectively were investigated by Py-GC/MS, the behaviors of co-pyrolysis and independent pyrolysis were analyzed and compared. The results showed that： 1） The co-pyrolysis of glucose, fructose and sucrose with proline impacted obvious influences on the formation of volatile compounds comparing with independent pyrolysis. When the ratio of sugars to proline was 5：1, 5-hydroxymethyl furfural formed in the process of co-pyrolysis were about 3.4%, 6.0% and 20.3%of that formed in the independent pyrolysis of glucose, fructose and sucrose, respectively; furfurals formed were about 5.9%, 2.0% and 6.3%, and levoglucosans were about 1.0%, 27.1% and 8.7%, respectively. When the ratio of sugars to proline was 10：1, 5-hydroxymethyl furfurals formed in co-pyrolysis were about 35.5%, 30.0% and 81.3% of that formed in independent pyrolysis of glucose, fructose and sucrose, respectively; furfurals formed were about 29.9%, 11.3% and 22.5%, and levoglucosan were about 11.5%, 90.6% and 26.9%, respectively. 2） The composition of sugar mixture and its ratio to proline significantly affected the formation of pyrolytic products, and the influence raised with the increase of proline content.