果糖与脯氨酸的Maillard反应及其在烟草中应用研究  

Maillard Reaction of Fructose and Its Application in Tobacco

作　　者：魏明杰[1,2] 张弘涛 朱智志 张峻松[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南中烟工业公司技术中心

出　　处：《安徽农学通报》2009年第2期26-28,共3页Anhui Agricultural Science Bulletin

摘　　要：本文研究了由果糖和脯氨酸反应生成烟草增香剂的反应条件对反应产物加香效果的影响。结果表明:当果糖与脯氨酸的重量比2:1时,在100℃、反应2h的反应产物具有较好的增香效果。利用气相色谱-质谱联用仪对反应产物的醚溶性成分进行分离和鉴定,其主要致香成分为:麦芽酚、呋喃酮、N-乙酰基四氢吡咯、2-乙酰基呋喃、糠醛等。The effects of reaction conditions on the flavoring function of the Maillard reaction products of proline and fructose were studied. The results showed that when the mixture of proline and date concrete under their mass ratio of 2 to 1 reacted at 100℃ for 2hrs., the resulting Maillard reaction products had a better function for flavoring cigarette. The ether-soluble compounds of Maillard reaction products were isolated and identified by capillary GC-MS method. The main flavor compounds were： maltol, furanone, N-acetylpyrrolidin, 2-acetylfurane and furfural etc.

关 键 词：MAILLARD 反应 果糖 脯氨酸 气相色谱-质谱 烟草 

分 类 号：S572[农业科学—烟草工业]