麦芽酚-β-D-葡萄糖苷的稳定性及其在卷烟加香中的应用

The stability of maltol-β-D-glucoside and its application in cigarette flavoring

为研究麦芽酚-β-D-葡萄糖苷应用于卷烟加香的可行性,对麦芽酚及麦芽酚-β-D-葡萄糖苷的稳定性、热裂解行为及加香应用效果进行对比研究。结果表明:麦芽酚-β-D-葡萄糖苷的放置稳定性及热稳定性均明显高于麦芽酚;麦芽酚-β-D-葡萄糖苷的主要热裂解产物为麦芽酚;以不同加香方式在卷烟中添加麦芽酚-β-D-葡萄糖苷的加香效果不同,在烟丝加香方式下,虽然麦芽酚-β-D-葡萄糖苷向主流烟气粒相中的转移率(1.46%)低于麦芽酚(3.83%),但添加麦芽酚-β-D-葡萄糖苷的卷烟释香均匀性和稳定性均优于麦芽酚。因此,将麦芽酚-β-D-葡萄糖苷作为香料前体物应用于卷烟加香领域具有一定优势。

In order to study the availability of maltol-β-D-glucoside in cigarette flavoring,a comparative study was conducted on the stability,thermal pyrolytic behavior rate and fragrance application effect of maltol and maltol-β-Dglucoside.The results showed that the placement stability and thermal stability of maltol-β-D-glucoside were significantly higher than those of maltol.The main thermal cracking product of maltol-β-D-glucoside was maltol.Adding maltol-β-D-glycoside to cigarettes in different ways could achieve different flavoring effects.The thermal decomposition transfer rate of maltol-β-D-glucoside to mainstream smoke particulate matter was 1.46%,which was lower than the transfer rate of maltol(3.83%).However,cigarettes with added maltol-β-D-glucoside had better aroma release uniformity and stability than those with maltol.Therefore,maltol-β-D-glucoside was a precursor of flavors with good stability and aroma uniformity,which had certain advantages in the field of cigarette flavoring.