薄荷醇与β-环糊精包合物的制备及热分解动力学研究

Preparation of inclusion compound of β-cyclodextrin with menthol and study on thermal decomposition kinetics

为降低卷烟中薄荷醇的挥发性,延长产品保香期,采用饱和水溶液法制备了β-环糊精与薄荷醇的包合物,利用红外光谱及热重分析法对包合物进行了结构确证及热分解动力学的研究,并通过称重法和卷烟抽吸法对包合物中薄荷醇的缓释性能进行了测试。结果表明:1)通过正交实验法获得包合工艺最佳条件为β-环糊精与薄荷醇投料比(摩尔比)1∶1,温度50℃,搅拌时间4h;2)包合物的热稳定性较薄荷醇高,其内的结合力主要是范德华力;3)添加有包合物的卷烟样品保存12个月后薄荷醇含量为初始量的60%,说明包合技术有助于增加薄荷醇的稳定性,延长保香期,为卷烟加香技术提供了理论基础与数据参考,为薄荷卷烟的产品开发提供了新的研究思路与技术途径。

In order to decrease the volatility of menthol in cigarette and prolong the durability period of the menthol,the inclusion compound of β-cyclodextrin with menthol was prepared by using the saturated solution. The structure was confirmed by FTIR spectrometer,and the thermal decomposition kinetics was studied by thermogravimetric analysis. Controlled-release properties of inclusion compound were studied by weight analysis and gas chromatogram of mainstream smoke. This research results showed that :1)The optimized processing parameters were :the molar ratio of β-cyclodextrin and menthol was 1 ∶ 1,the reacting temperature was 50 ℃ and the stirring time was 4 h. 2)The thermal stability of the inclusion compound was higher than menthol,and the bonding between β-cyclodextrin and menthol was mainly the van der Waals force. 3)The remaining content of menthol in the cigarettes with inclusion compound added was 60% of initial content after a storage lasting 12 months. It can be concluded that the inclusion compound could enhance the stability and prolong the durability period of menthol. This study provided the theoretical basics and parameter reference for cigarette flavoring technology,and also provides research ideas and technical approaches for product development of menthol cigarette.