为了进一步开发利用裂片石莼多糖,采用Box-Benhnken组合设计和响应曲面分析法(response surface method,RSM)对裂片石莼多糖的超声波辅助提取工艺进行优化,对所得粗多糖的理化性质进行分析,并将其添加到烟丝中对制备样品卷烟进行综合感官评吸。结果表明,当超声时间为33 min,功率为620 W,脉冲循环时间为0 s时,多糖提取率最大,达14.20%。粗多糖样品中总糖含量为38.63%,糖醛酸含量为35.06%,硫酸根含量为19.41%,蛋白质含量为0.28%。裂片石莼多糖添加到卷烟中后整体评吸效果较好,香气提升较显著,透发性变好,烟气变细腻,清爽度,舒适感提高,干燥感有所改善。

In order to further utilization of Ulva fasciata polysaccharide,based on the single factor test,response surface method( RSM) was employed to obtain the best result of polysaccharide extraction rate. The physico-chemical properties of the crude polysaccharide were analyzed. and the effects of the sensory pleasurableness of cigarette smoke were investigateadd after add it to cigarette. The results showed that the optimal conditions for the extraction of Ulva fasciata polysaccharide with ultrasonic-assisted were as follows: extractiontime of 33 min,ultrasonic power of 620W,pulse recurrent time of 0 s,polysaccharide extraction rate up to 14. 20%. The total sugar of crude polysaccharide is38. 63%,uronic acid content is 35. 06%,sulfate radical content is 19. 41%,protein content is 0. 28%. The results of sensory evaluation showed that Ulva fasciata polysaccharide could increase the aroma quantity,improve the smoothness and sweetness,and decrease offensive odor of cigarette smoke.