Thermal behavior and decomposition kinetics of nerol-β-D-glycoside

Authors

LEI Sheng, Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China
ZHAO Yingliang, Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China
YANG Qianxu, Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China
XIA Jianjun, Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China
DING Meiyu, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
YANG Xihong, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
XIE Wancui, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
ZHANG Tiandong, Technology Center of China Tobacco Yunnan Industrial Co., Ltd, Kunming, Yunnan 650231, China

Abstract

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 30 to 500 ℃. 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 T₀=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 Ea of thermal degradation process obtained by Friedman method and Ozawa-Flynn-Wall method were 180.90 kJ/mol and 168.76 kJ/mol respectively. This study aimed to provide more important basic theory data on the mechanism of thermal degradation and offer suggestions for future works.

Publication Date

7-28-2017

First Page

16

Last Page

19

DOI

10.13652/j.issn.1003-5788.2017.07.004

Recommended Citation

Sheng, LEI; Yingliang, ZHAO; Qianxu, YANG; Jianjun, XIA; Meiyu, DING; Xihong, YANG; Wancui, XIE; and Tiandong, ZHANG (2017) "Thermal behavior and decomposition kinetics of nerol-β-D-glycoside," Food and Machinery: Vol. 33: Iss. 7, Article 4.
DOI: 10.13652/j.issn.1003-5788.2017.07.004
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/4

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