| 提取柽柳核纤孔菌发酵多糖开发烟用香料 |
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| 引用本文： | 许春平,杨琛琛,袁鹭,耿卢静.提取柽柳核纤孔菌发酵多糖开发烟用香料[J].农产品加工．学刊,2012(12):29-32,41. |
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| 作者姓名： | 许春平 杨琛琛 袁鹭 耿卢静 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院 |
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| 基金项目： | 郑州市科技局科技攻关项目(10PTGG339-2) |
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| 摘 要： | 糖类是研究加香作用时很重要的一种物质。对柽柳核纤孔菌多糖进行了提取、分离和纯化,经红外光谱与核磁共振分析对多糖的结构进行了初步表征,由此确定柽柳多糖具有酸性性质。经过抗氧化性试验发现柽柳多糖在3 g/L时对DPPH(1,1-二苯基-2-三硝基苯肼)自由基的清除率达到34.66%;利用吸烟机捕集烟气粒相物,计算其在卷烟烟气中的转移率为1.4%～1.7%。将不同梯度的多糖添加到卷烟中进行了感官评吸试验,确定了多糖在卷烟中的最佳用量为0.07%,具有减轻刺激性、增加回甜感、改善余味等效果。
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| 关 键 词： | 柽柳核纤孔菌 多糖 转移率 感官评价 |
Extraction of Fermented Polysaccharide of Inocutis tamaricis as Tobacco Flavor |
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| XU Chun-ping,YANG Chen-chen,YUAN Lu,GENG Lu-jing.Extraction of Fermented Polysaccharide of Inocutis tamaricis as Tobacco Flavor[J].Nongchanpin Jlagong.Xuekan,2012(12):29-32,41. |
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| Authors: | XU Chun-ping YANG Chen-chen YUAN Lu GENG Lu-jing |
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| Institution: | (College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,He’nan 450002,China) |
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| Abstract: | Sugar is a very important flavor role of a substance.The extraction,separation and purification of polysaccharide from Inocutis tamaricis are carried out,and preliminary structure is characterized by IR and NMR analysis.The results indicate the polysaccharide is acidic.It is found that the polysaccharide possess the antioxidant activity with the DPPH (l,l-diphenyl-2-dinitrophenylhydrazine) radical scavenging rate of 34.66%at the polysaccharide concentration of 3 g/L.By using the smoking machine,the gas particles are trapped to calculate the transfer rate of polysaccharide in cigarette smoke. The transfer rate is the range of 1.4%to 1.7%.By adding different polysaccharide concentration in the cigarette for sensory evaluation, the optimum adding amount of polysaccharide in the cigarette is determined to be 0.07%,which can reduce the irritation, increase the sweet sense and improve the aftertaste. |
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| Keywords: | Inocutis tamaricis polysaccharides transfer rate sensory evaluation |
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