Maillard反应产物及其在烟草中的增香研究  

Study on flavoring effects of Maillard reaction products in tobacco

作　　者：周正红[1] 贾宗剑[1] 李静[2] 陈家楠[2] 杨华连 

机构地区：[1]暨南大学生物工程学系,广东广州510632 [2]中科院广州化学研究所,广东广州510650 [3]广东金宝路科技有限公司,广东广州510610

出　　处：《暨南大学学报（自然科学与医学版）》1999年第3期110-116,共7页Journal of Jinan University(Natural Science & Medicine Edition)

基　　金：中科院广州纤维素科学开放实验室部分资助!K-74

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库尔比的模型体系Ｍａｉｌｌａｒｄ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．对加入其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的反应产物具有明显的增香效果．当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Ｍａｉｌｌａｒｄ反应产物产生了比模型体系反应产物更好的增香和感官效果，采用气质联谱分析该反应产物的醚溶性成分，表明主要成分为具有焦甜香、可可及椰子风味的吡嗪类化合物．Model Maillard reaction products derived from D - glucose and L- alanine (MRPGA) wereprepared under different reaction conditions (reaction time and molar ratio of reactants). The effects ofreaction condition on the properties of MRPGA (color intensity and organoleptic evaluation of the treatedcigarettes ) were investigated. The cigarettes treated with MRPGA, prepared by reacting equimolar amountsof D - glucose and L - alanine at 100℃ for 6h, were found to be significantly better than the control cigarettes by the panel. Moreover When the low - class cut tobacco pretreated by papain for 4 hours wasadded to and reacted with the forgeoing Maillard reaction model, it was observed that the new Mallardreaction product had a better sensory evaluation than MRPGA. The ether - soluble compounds of the reactionproduct were further analyzed by gas chromatography and mass spectrometry. The analytical resultsshowed that the major identified components were pryrazine compounds, which gave a characteristiccharred- sugar scent cocoa and coconut odor.

关 键 词：MAILLARD反应 香料 烟草 增香效应 烟用香料 

分 类 号：TQ656.5[化学工程—精细化工] TS426[农业科学—烟草工业]