烟碱负载MOF@BC复合材料的制备及在加热卷烟薄片中的应用

Nicotine Loading MOF@BC Preparation of Composite Materials and Their Application in Heating Cigarette Flakes

关键词:  加热不燃烧卷烟  新型烟草薄片  烟碱缓释  细菌纤维素MOF复合材料

Key Words:heat-not-burn cigarettes  new tobacco sheets  nicotine sustained-release  bacterial cellulose MOF composite material

摘要:本研究以β-环糊精（β-CD）和NaOH为原料制备新型金属有机框架（metal-organic framework，MOF）材料，并利用该材料原位修饰细菌纤维素（bacterial cellulose，BC）获得β-CD-MOF@BC复合材料。运用扫描电子显微镜、X射线衍射、热重、热裂解和热脱附等方法，从微观结构、烟碱释放性能、热裂解香味产物等方面对复合材料进行了系统分析。结果表明，本研究制备的负载烟碱的新型β-CD-MOF材料含有丰富的孔径，BC的纤维网格中包埋嵌入了MOF材料，表明MOF材料成功地修饰了BC而形成了一种复合材料；β-CD-MOF@BC复合材料的最大质量损失阶段温度相对空白BC材料延迟了44 ℃，载烟碱释放量增加5.8个百分点，时间延迟1.055 min，对烟碱的负载能力比空白BC材料强，并有一定的缓释性。β-CD-MOF@BC复合材料热脱附释放的香味成分达20种，有利于增加吸食感官品质。

Abstract:In this paper， a new metal-organic framework （MOF） material was prepared with β-cyclodextrin （β-CD） and NaOH as raw materials， and the β-CD-MOF@BC composite was obtained by in-situ modification of bacterial cellulose （BC） with the MOF material. A systematic analysis was conducted on the composite materials from the aspects of microstructure， nicotine release performance， and thermal decomposition aroma products using scanning electron microscopy， X-ray diffraction， thermogravimetric experiments， thermal decomposition， and thermal desorption. The results showed that nicotine-loaded MOF materials with abundant pore sizes could be prepared by the new method proposed in this study. The β-CD-MOF materials were embedded in the BC fiber mesh， indicating that the MOF materials successfully modified BC to form a composite material. The maximum weight loss stage temperature of the β-CD-MOF@BC composite material was delayed by 44 ℃ compared to the blank BC material， and the nicotine release increased by 5.8 percentage points with a time delay of 1.055 min. The load capacity of the composite was better than that of blank BC material， and it had a certain slow release property. Thermal desorption of β-CD-MOF@BC composite materials released up to 20 types of aroma components， which was beneficial for improving the sensory quality of food intake.