摘要
对目前卷烟保润增香研究中已使用的多糖种类进行了归纳,从卷烟自身多糖以及外部添加多糖两个方面详细阐述其热裂解产物种类、热裂解机制以及对卷烟保润、增香、主流烟气的影响规律,并对其未来发展方向进行了展望。
The types of polysaccharides that have been used in the research on moisturizing and flavoring of cigarettes are summarized.The types of pyrolysis products,pyrolysis mechanism,and the law of influence on cigarette moisturizing,flavor enhancement,and mainstream smoke are described in detail from the two aspects of cigarettes’own polysaccharides and externally added polysaccharides.The direction for future development is proposed.
作者
刘欢
楚桂林
何力
胡婕伦
罗海涛
LIU Huan;CHU Gui-lin;HE Li;HU Jie-lun;LUO Hai-tao(Nanchang University,State Key Laboratory of Food Science and Technology,Nanchang,Jiangxi 330047,China;Jiangxi China Tobacco Industry Co.,Ltd.,Nanchang,Jiangxi 330096,China)
出处
《食品与机械》
北大核心
2020年第11期217-222,共6页
Food and Machinery
基金
国家自然科学基金青年项目(编号:31901648)。
关键词
卷烟
多糖
热裂解
保润
增香
cigarette
polysaccharide
pyrolysis
moisturizing
fragrant
