摘要
采用在线热裂解-气相色谱/质谱(Py-GC/MS)联用技术,研究果糖在不同裂解环境(N2,10%O2)和不同温度(300,600,750和900℃)下的热裂解行为,将热解产物直接引入气相色谱-质谱仪,用质谱法对裂解产物进行定性分析,并用面积归一法进行半定量分析。结果表明,在有氧条件下果糖裂解产物多于无氧裂解产物,高温下氧气可加剧果糖的裂解反应,裂解产物随温度升高而变复杂,稠环芳烃类物质增加。果糖裂解产物中主要包括呋喃类、酸类、酮类、醛类和醇类,多为烟草中主要致香成分,其中含量最高的是5-羟甲基糠醛和糠醛。该试验可为研究不同裂解条件对果糖热裂解行为提供参考。
The pyrolysates of fructose were investigated in N2, 10% O2 （in N2） under 300℃,600℃,750℃ and 900℃, re-spectively. The pyrolysates were directly analyzed by GC/MS. Qualitative analysis of the pyrolysates and a semi quantitative analysis by area normalization were carried out. The results showed that the amount of these pyrolysates under aerobic condi-tions were more than that of anaerobic pyrolysates,indicating that the oxygen could be helpful for the pyrolysis of fructose. With the increase of temperature, the kinds of pyrolysate and polycyclic aromatic hydrocarbons increased. The pyrolysates of fructose （furans, acids, ketones, aldehydes and alcohols） were the main aroma constituents in tobacco. The highest com-pounds were 5-hydroxymethyl-furfural and furfural. This experiment will provide a reference for analyzing the pyrolysates of fructose in different conditions.
出处
《湖北农业科学》
北大核心
2014年第10期2415-2420,共6页
Hubei Agricultural Sciences
