摘要
为研究一种天然等同结构的键合态香料前体橙花醇-β-D-吡喃葡萄糖苷的热稳定性及热降解机理,采用热重分析/同步差示热分析(DTA/SDTG)法分析糖苷在5,10,15℃/min的升温速率下,30~500℃范围内其热行为,利用Friedman法和Flynn-Wall-Ozawa法计算其热降解参数。结果显示:TGDTG曲线表明其热降解温度主要受升温速率(B)的影响,橙花醇糖苷质量开始损失的温度T_0=1.102 3B+199.4,质量损失最大速率时的温度T_p=2.102 3B+251.9,质量损失最终的温度T_f=2.602 3B+315.23,均随升温速率的提高而按照一定的线性规律增加;DSC曲线表明其降解过程中熔融与分解同时发生;据Friedman法和Flynn-Wall-Ozawa法得到的热降解表观活化能Ea相关性较好,分别为180.90,168.76kJ/mol。研究结果可为糖苷类香料前体的性质及其应用研究提供基础数据。
Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside.The heating rate was adapted of 5,10,and 15℃/min in the temperature range from 30to500 ℃.The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method.The TG-DTG curves showed that with the increase of heating rate,the thermal degradation temperature was mainly determined by the heating rate B.Initial temperature of mass reduction was T_0=1.102 3B＋199.4,and that at the maximum rate was T_p=2.102 3B＋251.9.However,the final temperature of mass reduction was T_f= 2.602 3B＋315.23.The DSC curve showed that the process of melting and decomposition proceeded at the same time.The activation energies Eaof thermal degradation process obtained by Friedman method and Ozawa-Flynn-Wall method were 180.90kJ/mol and 168.76kJ/mol respectively.This study aimed to provide more important basic theory data on the mechanism of thermal degradation and offer suggestions for future works.
出处
《食品与机械》
CSCD
北大核心
2017年第7期16-19,共4页
Food and Machinery
基金
国家自然科学基金资助项目(编号:21275035)
红云红河烟草(集团)有限责任公司科技计划项目(编号:HYHH2013HX03)
