大米多孔淀粉制备工艺的优化及在卷烟过滤嘴中的应用
摘要
为了研制一种新型安全的卷烟滤嘴添加剂,在有效清除卷烟烟气中有害物质的同时能最大程度保留卷烟原有的品质。本研究以大米为原料,采用碱浸法制备大米淀粉,利用糖化酶水解大米淀粉制备多孔淀粉;然后以食品级材料(简称A试剂,下同)为交联剂和酯化剂制备交联酯化多孔淀粉,通过单因素实验和正交实验探索制备交联酯化多孔淀粉的最佳工艺条件,并对交联酯化淀粉的吸附性能和微观形态进行研究;最后将多孔淀粉和交联酯化多孔淀粉作为滤嘴添加剂添加到卷烟过滤嘴中,通过对卷烟吸阻的测定和专家品吸实验确定滤嘴添加剂的最佳添加量;用ESR法检测添加10mg多孔淀粉的卷烟主流烟气中气相自由基和粒相自由基含量,和空白样品比较,考察多孔淀粉对卷烟主流烟气中自由基的清除效果。用离子色谱法检测添加10mg交联酯化淀粉的卷烟主流烟气中氨的含量,和空白做比较考察其对卷烟烟气中氨的清除效果。
研究表明:反应体系pH4.0,加酶量1μl/g(酶活:9800U/ml ),酶解温度40℃,酶解时间8h,可获得吸水率、吸油率较高的多孔淀粉;pH10,温度40℃,反应时间2h,A试剂添加量为淀粉干基的2%,此条件下制备的交联酯化多孔淀粉具有良好的结构稳定性和吸附性能。吸阻测定结果和品吸结果一致表明,在过滤嘴中添加10mg多孔淀粉效果最佳;添加10mg多孔淀粉的卷烟气相自由基降低了4.47%,粒相自由基降低了13.69%;添加10mg交联酯化淀粉的卷烟烟气中氨含量降低了20.13%。
In order to prepare a new kind of cigarette additives which is more safety than the traditional ones and at the same time effectively reducing the cigarette smoke hazardous substances and preserved the original quality of cigarettes as best as one can, this research use rice as raw material to prepare rice starch by alkali treatment. Then through the hydrolysis of glucoamylase to prepare porous rice starch. And then use cross-linking agent and esterifying agent of food grade to prepare cross-linking esterified porous starch. On the foundation of single experimental factor and orthogonal experiment, we try to find the best optimum conditions of preparing cross-linking esterified porous rice starch. And pay much attention to the absorption and morphology of cross-linking esterified starch. Finally, we added the porous starch and cross-linking esterified porous starch as additives to the filter of cigarette. The best added capacity was determined by the experiment of draw resistance and the experiment of the cigarette tasting by the expert. Detecting the gas free radicals and the particulate free radicals of the mainstream smoke which filter having been added 10mg porous starch in by the way of ESR, and compare with the blank samples to visit that the porous starch in cigarette can help in eliminating free radicals. Gauging the ammonia content of the smoke which filter having been added 10mg cross-linking esterified starch with ion chromatography, and compare with the blank samples to inspect the porous starch can help in decreasing the ammonia content of the smoke.
The result of this research showing on the condition that the reaction system is pH4.0, the volume of enzyme 1μl/g (activation of enzymes: 9800U/ml), enzymatic soluted temperature 40℃; the enzymatic hydrolysis of time 8h, we can get the high quality of water absorption and oil absorption porous rice starch; if on the condition that the pH10, temperature 40℃, the reaction time 2h, The content of addictive A accounted for 2% of starch on dry basis. we can get the cross-linking esterified rice porous starch which has good structural stability and performance. And the result of resistance test and quality testing show that being added 10mg porous starch in the filter is the best value; if added 10mg porous starch, the gas radical will be reduced 4.47%, and particulate free radical will be reduced 13.69%. If added 10mg cross-linking starch in cigarette, the smoke ammonia content will be lowered 20.13%.
研究表明:反应体系pH4.0,加酶量1μl/g(酶活:9800U/ml ),酶解温度40℃,酶解时间8h,可获得吸水率、吸油率较高的多孔淀粉;pH10,温度40℃,反应时间2h,A试剂添加量为淀粉干基的2%,此条件下制备的交联酯化多孔淀粉具有良好的结构稳定性和吸附性能。吸阻测定结果和品吸结果一致表明,在过滤嘴中添加10mg多孔淀粉效果最佳;添加10mg多孔淀粉的卷烟气相自由基降低了4.47%,粒相自由基降低了13.69%;添加10mg交联酯化淀粉的卷烟烟气中氨含量降低了20.13%。
In order to prepare a new kind of cigarette additives which is more safety than the traditional ones and at the same time effectively reducing the cigarette smoke hazardous substances and preserved the original quality of cigarettes as best as one can, this research use rice as raw material to prepare rice starch by alkali treatment. Then through the hydrolysis of glucoamylase to prepare porous rice starch. And then use cross-linking agent and esterifying agent of food grade to prepare cross-linking esterified porous starch. On the foundation of single experimental factor and orthogonal experiment, we try to find the best optimum conditions of preparing cross-linking esterified porous rice starch. And pay much attention to the absorption and morphology of cross-linking esterified starch. Finally, we added the porous starch and cross-linking esterified porous starch as additives to the filter of cigarette. The best added capacity was determined by the experiment of draw resistance and the experiment of the cigarette tasting by the expert. Detecting the gas free radicals and the particulate free radicals of the mainstream smoke which filter having been added 10mg porous starch in by the way of ESR, and compare with the blank samples to visit that the porous starch in cigarette can help in eliminating free radicals. Gauging the ammonia content of the smoke which filter having been added 10mg cross-linking esterified starch with ion chromatography, and compare with the blank samples to inspect the porous starch can help in decreasing the ammonia content of the smoke.
The result of this research showing on the condition that the reaction system is pH4.0, the volume of enzyme 1μl/g (activation of enzymes: 9800U/ml), enzymatic soluted temperature 40℃; the enzymatic hydrolysis of time 8h, we can get the high quality of water absorption and oil absorption porous rice starch; if on the condition that the pH10, temperature 40℃, the reaction time 2h, The content of addictive A accounted for 2% of starch on dry basis. we can get the cross-linking esterified rice porous starch which has good structural stability and performance. And the result of resistance test and quality testing show that being added 10mg porous starch in the filter is the best value; if added 10mg porous starch, the gas radical will be reduced 4.47%, and particulate free radical will be reduced 13.69%. If added 10mg cross-linking starch in cigarette, the smoke ammonia content will be lowered 20.13%.
引文
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[4]王良东,杜风光,史吉平.大米淀粉的制备和应用[J].粮食加工,2006,4:73
[5] Lumdubwong N , Seib P A. Rice Starch Isolation by Alkaline Protease Digestion of Wet2milled Rice Flour [ J ] . Journal of Cereal Science ,2000 , 31 : 63-74
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[8]王良东,杜风光,史吉平.大米淀粉的制备和应用[J].粮食加工,2006,4:73
[9]王立,姚惠源.大米淀粉生产、性及其应用[J].粮食与油脂, . 2004,7:5
[10] Schoch T J . Starch Chemistry and Technology [M] . Vol . 2. NewYork : Academic Press Inc ,1967. 79～86
[11]于泓鹏,徐丽,高群玉等.大米淀粉的制备及其综合利用研究进展[J].粮食与饲料工业,2004,(4):11- 12
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[13]长谷川信弘.有孔淀粉の性质とマイクロカブセル化への利用[J] .食品工业(日) , 1998 ( 18 ) : 42- 50.
[14]姚卫蓉.多孔淀粉制备及应用的研究.博士论文.无锡:江南大学,2002
[15]中村道德.ァミラ-ゼによる生淀粉粒分解.淀粉科学,1973,21(3):201-221
[16]不破英次.淀粉粒の酵素糖化.淀粉科学(日),34(2):99-106
[17] Jingan Z, M ichanel M , W h ist ler R L. Cavities in porouscorn starch provide a large sto rage space [J ].Cereal Chem, 1996, 76 (3) : 379- 380.
[18]深井洋一,高木悦子,小林昭一.酵素处理による米淀粉粒の特性改变.淀粉科学,1993,40(3):263-269
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[20] Jingan Zhao , Nfichael A Xtidson ,Roy L Whistler. Caviies in Porous Corn Starch Provide a Large Storage Space[J ] . Carbohydrate ,1996 ,73 (3) :379– 3801
[21] Rizzi. Modified porous starch [ P ]. US. Patent: 6,147, 028.
[22]武赟,杜先峰等.超声波辅助酶解制备多孔淀粉的研究[J].食品与发酵工业
[23]武赟,杜先峰等.微波辅助酶解制备多孔淀粉的研究[J].食品与发酵工业
[24]武赟.多孔淀粉制备工艺的研究及其在卷烟过滤嘴中的应用.硕士论文.合肥:安徽农业大学,2007
[25] Lorenz K, Kulp K. Sprouting of cereal grains - effects on starch characteristics[J] . Starch ,1981 ,33 (6) :183 - 1841。
[26] Marshall J J . Mechanism of saccharide polymerization and depoly merization[M] . New Y ork :Academic Press ,1980 :73– 1001
[27] Celia M. L. Franco, Sao Jose do Rio Preto, and C. F. Ciacco, etal.(1987) Studies on the Susceptibility of Granular Cassava and Corn Starch to Enzymatic Attack(Part 1:Study of the Conditions of Hydrolysis) Starch/Starke, 39(12):432-435
[28] V.F. Meuser, R.W.Klingler and E.A.Niediek.(1978) Starch..30:376-384
[29]姚卫蓉,姚惠源.多孔淀粉的研究之I:酶和原料粒度对形成多孔淀粉的影响,中国粮油学报,2001(16)1:36-38
[30]林江涛,刘国琴,钟洁明等.微孔性变性淀粉的研究[J].郑州粮食学院报,1999 ,20(4) :42-50.
[31] Whistler . Microporous granular starch matrix composition. U. S. Patent ,4985052.
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