| Abstrakt: |
In order to study the pyrolysis behavior of Lycium barbarum L. polysaccharide and influence on the cigarette sensory quality, the polysaccharide was extracted by water extraction and alcohol precipitation method. The pyrolysates were analyzed in different atmosphere (10% O2 and 90% N2) and at temperature levels (300 °C,600 °C, 750 °C and 900 °C). The pyrolysates were directly introduced into Py-GJ-C-MS spectrometer, quantitative analysis was made by area normalization. The results showed that cigarette sensory quality was improved by polysaccharide, the smoke of cigarette was mild and glomerate, polysaccharides offered enhanced sweety aroma, as well as the aroma quantity, improve after-tasting and reduce offensive taste and irritation of cigarette. The optimum application amount was (5~10) x 10-6 g. The pyrolysis of polysaccharide could release micromolecule aldehydes and ketones containing special odor having floral, toast, sweet, milk and fruity notes. [ABSTRACT FROM AUTHOR] |
