梅拉德反应产物及其在烟草中的增香研究  

Study on Maillard reaction products′ flavoring effects in tobacco

作　　者：周正红[1,2,3] 杨华连[1,2,3] 沈光林 

机构地区：[1]暨南大学生物工程学系 [2]广东金宝路科技有限公司 [3]广州卷烟一厂检测站

出　　处：《烟草科技》1998年第4期8-11,共4页Tobacco Science & Technology

摘　　要：制备了Ｄ－葡萄糖和Ｌ－丙氨酸在不同反应条件下反应时间和物料摩尔比的模型体系梅拉德反应产物，研究了反应条件对反应产物性质（颜色强度和在卷烟中的加香效果）的影响。对加入棕色化反应产物的卷烟进行评吸认为，等摩尔的Ｄ－葡萄糖和Ｌ－丙氨酸在ｐＨ＝７、反应６ｈ条件下的反应产物具有明显的加香效果。用木瓜蛋白酶水解处理４ｈ的低次烟丝加入上述模型体系并与其反应，新形成的棕色化产物产生了比模型体系反应产物更好的加香效果。采用气质联谱分析该反应产物的醚溶性成分表明，其主要成分为具有焦甜香、可可及椰子风味的吡嗪等成分。he model Maillard reaction products derived from the D glucose and L alanine (MRP GA ) were prepared under different reaction conditions (reaction time and molar ratio of reactants). The effects of reaction condition on the properties of MRP GA (color intensity and organoleptic evaluation of the treated cigarettes) were investigated. The cigarettes treated with MRP GA , prepared by reacting equimolar amounts of D glucose and L alanine at pH=7 100℃ for 6h, were found to be significantly better than the control cigarettes by the panel. Moreover when the low class cut tobacco that was pretreated by papain for 4h was added to and reacted with the foregoing Maillard reaction model, it was observed that the new browning reaction product had a better sensory evaluation than the MRP GA . The ether soluble compounds of the reaction product were further analyzed by gas chromatography and mass spectrometry. The analytical results showed that the major identified components were pryrazine compounds, which gave a characteristic burnt sugar note and coconut, cocoa odor.

关 键 词：梅拉德反应 棕色化反应产物 低次烟草 香料 

分 类 号：TS44[农业科学—烟草工业]