摘要： 本课题以蜡质玉米淀粉为原料，通过酶解的方法来制备得到短链葡聚糖(SGC)。然后通过与辛烯基琥珀酸酐(OSA)进行酯化反应得到改性的辛烯基琥珀酸短链葡聚糖(OSA-SGC)。利用双亲性高聚物的自组装特性运用直接溶解的办法来制备双亲性辛烯基琥珀酸短链葡聚糖的纳米胶束。最后一步进行橙花叔醇的包埋，载体为辛烯基琥珀酸短链葡聚糖纳米粒子。实验分为三组，在制备辛烯基琥珀酸短链葡聚糖这一步时，以辛烯基琥珀酸酐的添加量不同来进行对比，研究出在OSA添加量对辛烯基琥珀酸短链葡聚糖的包埋率的影响。傅里叶红外光谱图表明了短链葡聚糖（SGC）经过酯化反应成功制备得到辛烯基琥珀酸短链葡聚糖（OSA-SGC）。通过分析橙花叔醇、辛烯基琥珀酸短链葡聚糖和包埋橙花叔醇的辛烯基琥珀酸短链葡聚糖的红外谱图，可以得到橙花叔醇已经被成功引入到双亲性辛烯基琥珀酸短链葡聚糖疏水性内核的结论。热重曲线的结果则表明短链葡聚糖发生酯化反应后，因为辛烯基琥珀酸酐对短链葡聚糖进行改性过程中破坏了其部分的结晶结构，分子链中引入了亲水基团，改变了其疏水性和氢键，从而降低了热稳定性。透射电子显微镜和动态光散射的结论均表明制备得到的样品的粒径属于纳米级颗粒。最后运用了气相色谱仪成功测得OSA0.25-SGC-Nerolidol、OSA0.5-SGC-Nerolidol和OSA1.0-SGC-Nerolidol的包埋率分别为49.97%、53.23%和53.92%。使用感官评价对橙花叔醇和包和物样品的留香时间和香气强度变化进行记录，发现用辛烯基琥珀酸短链葡聚糖包埋橙花叔醇后香气强度变化很小，且三周之后仍有较强的香气存在，而未包埋的橙花叔醇在两天后几乎察觉不到橙花叔醇的香气，香气强度变化也较大。制作成爆珠卷烟后，经由七位专业感官评价人员评分得出质量分数由高到底分别为OSA1.0-SGC-Nerolidol，OSA0.5-SGC-Nerolidol，OSA0.25-SGC-Nerolidol，Nerolidol制成的爆珠卷烟，分别为93.5，93.0，91.1和86.5。

关键词： OSA-SGC；橙花叔醇；卷烟

The Application of OSA-SGC Embedding Nerolidol in Explosion Bead Cigarette

Abstract:  In this project, short-chain glucan (SGC) was prepared through enzymolysis using waxy corn starch as raw material. The modified octenyl succinic acid short chain glucan (OSA-SGC) is then obtained by esterification with octenyl succinic anhydride (OSA). Using the self-assembly property of the amphiphilic polymer, the direct dissolution method was used to prepare nanomicelles of amphiphilic octenylsuccinic acid short-chain glucan. The final step was embedding of nerolidol, and the carrier was octenyl succinic acid short-chain glucan nanoparticles. The amount of octenyl succinic anhydride added was different when the step of preparing octenyl succinic acid short-chain glucan was performed. Fourier transform infrared spectroscopy shows that short-chain glucan (SGC) successfully transfered to octenyl succinic acid short-chain glucan (OSA-SGC) through esterification reaction. When analyzing the IR spectra of nerolidol, octenyl succinic acid short-chain glucan and OSA-SGC-Nerolidol we can deduce that Neroli alcohol has been successfully introduced into the hydrophobic core of amphiphilic octenyl succinic acid short chain glucan. The results of thermogravimetric analysis showed that after the esterification of short chain dextran, the crystalline structure of some of the short chain dextran was destroyed during the modification of the short chain dextran, and the hydrophilic groups were introduced in the molecular chain, and the hydrophobicity and hydrogen bonds were changed, thus the thermal stability was reduced. The conclusions of transmission electron microscopy and dynamic light scattering indicate that the prepared sample has a particle size belongs to nano-sized particles. Finally, the embedding rates of OSA0.25-SGC-Nerolidol, OSA0.5-SGC-Nerolidol, and OSA1.0-SGC-Nerolidol were respectively 49.97%, 53.23%, and 53.92%. Sensory evaluations were used to record changes in fragrance retention time and aroma intensity. It was found that the aroma intensity of OSA-SGC-Nerolidol changes a little, and there was still a strong aroma intensity after three weeks, while the aroma of non-embedded nerolidol barely kept 2 days and the intensity of the aroma also changed greatly. After the production of the explosion bead cigarette, the score was made by seven professional sensory evaluator. And the score from high to low is 93.5（OSA1.0-SGC-Nerolidol）, 93.0（OSA0.5-SGC-Nerolidol）, 91.1（OSA0.25-SGC-Nerolidol） and 86.5（Nerolidol）respectively.