烟用蛋白多糖乳液体系原料的筛选及应用研究.docVIP

烟用蛋白-多糖乳液体系原料的筛选及 应用研究 苏加坤 陆可铉 郭磊 罗娟敏 潘红阳 蔡继宝 江西中烟工业有限责任公司江南大学食品科学与技 术国家重点实验室 摘要： 为提高卷烟的品质稳定性及降低卷烟的潜在危害，探究作为卷烟活性加料成分 载体的FTP (烤烟叶蛋白)/PEC (果胶)或SPI (大豆分离蛋白)/PEC (果胶)复 合体系对卷烟主流烟气中CO, HCN, NNK, NH3, B[a]P,苯酚和巴豆醛等7种有 害成分的影响。结果表明，添加FTP/PEC (1 : 3)、FTP/PEC (1 : 2)、FTP/PEC (1 : 1)或FTP/PEC (2 : 1)的卷烟在0. 1°. 3 mL添加量时，最能显著降低危害性 指数;但添加量大于0. 4 mL,危害性指数显著升高;所有添加组中，添加量0.1 mL时，对危害性指数的影响不显著;单独添加SPI或添加SPI-PEC溶液均无法提 高卷烟的感官得分；同一浓度和同一添加量的情况下，FTP的危害性指数均要低 于 SPI。为此，选择 FTP/PEC (1 : 3)、FTP/PEC (1 : 2)、FTP/PEC (1 : 1)或 FTP/PEC (2 : 1)作为蛋口质和多糖原料来源，更能降低危害风险，这可为后续 的乳液体系安全性研究及在卷烟中的应用提供壁材选择的基础。 关键词： 蛋白质-多糖;乳液;主流烟气;烤烟叶蛋白;果胶; 基金：中国烟草总公司科技重点项目“新型活性成分和芳香物质的载体体系研究 及其在“金圣”卷烟中的应用”(合同号:110201402034) Screening and Application of Protein-Polysaccharide Emulsion System in Cigarettes Su Jia-kun Lu Ke-yu Guo Lei Luo Juan-min Pan Hong_yang Cai Ji-bao Tobacco Jiangxi Indus trial Co., Ltd. ; State Key Laborstory of Food Science and Technology, Jiangnan University; Abstract： In order to improve the quality stability of cigarettes and reduce the potential harm of cigarettes, the effects of FTP (flue-cured tobacco) /PEC (pcctin) or SPI (soy protein isolatc) /PEC (pectin) compound system on the contents of CO, HCN, NNK, NH：b B[ a ]P, phenol and crotonaldehyde in the mainstream smoke of cigarettes were studied.The results showed that when adding cigarettes for FTP/PEC (1 ： 3) , FTP/PEC (1 ： 2) , FTP/PEC (1 : 1) or FTP/PEC (2 : 1) with the amount of 0. 1-0. 3 mb, the hazard index was signified ntly reduced, but the hazard index in creased sig ni fica ntly when the addition was more than 0. 4 mL; In all the added groups, the effect on the hazard index was not significant when the addition was 0. 1 mL. The addition of SPI or SPI-PEC solution alone could not improve the sensory score of the cigarette;Tn the same concentration and same addition circumstances, the FTP hazard index was lower than the SPI. The FTP/PEC (1 ： 3) , FTP/PEC (1 : 2) , FTP/PEC (1 : 1) or FTP/PEC (2 : 1) was selected as the source of protein and poly