胡旺云, 安银岭. 潜香物质地支普内酯及其葡萄糖甙的研究进展[J]. 西南林业大学学报, 1997, 17(1): 57-59. DOI: 10.11929/j.issn.2095-1914.1997.01.013
引用本文: 胡旺云, 安银岭. 潜香物质地支普内酯及其葡萄糖甙的研究进展[J]. 西南林业大学学报, 1997, 17(1): 57-59. DOI: 10.11929/j.issn.2095-1914.1997.01.013
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Hu Wangyun, An Yinling. THE STUDY DEVELOPMENT OF PRECURSOR- AROMA COMPOUND OF ACTINIDOLIDE[J]. Journal of Southwest Forestry University, 1997, 17(1): 57-59. DOI: 10.11929/j.issn.2095-1914.1997.01.013
Citation: Hu Wangyun, An Yinling. THE STUDY DEVELOPMENT OF PRECURSOR- AROMA COMPOUND OF ACTINIDOLIDE[J]. Journal of Southwest Forestry University, 1997, 17(1): 57-59. DOI: 10.11929/j.issn.2095-1914.1997.01.013
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潜香物质地支普内酯及其葡萄糖甙的研究进展

THE STUDY DEVELOPMENT OF PRECURSOR- AROMA COMPOUND OF ACTINIDOLIDE

    摘要
  • 摘要: 概述了能产生重要烟草致香物质猕猴桃内酯的潜香物——地支普内酯和地支普内酯-β-D-吡喃葡萄糖甙的分离纯化和结构鉴定,文中论述了两个潜香物质的结构特征,研究了它们的降解和热解反应。结果表明,这两个潜香物是卷烟行业和食品行业重要的添加剂,对提高烟气质和掩盖刺激作用显著,从而支持潜香理论学说。

     

    Abstract: This paper summarized precursor-aroma compounds of the important flavouring actinidolide-isolation, purification and identication of structure of loliolide and loliolide-β-D-glucopyranoside.The paper discussed the structure characteristics of the two precursor-aroma compounds, and studied the degradation and pyrolysis reaction of them.Results showed that the two precursoraroma compounds were the important ingredients in cigarette and food industry.The two compounds could improve the character of cigarette smoke and cover irritation in cigarette.These verified precursor-aroma theory.

     

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