红枣提取物的Maillard反应制备烟用香料的研究  

Research on Maillard Reaction Product of Ziziphus jujuba Extract and Its Application in Tobacco

作　　者：黄龙[1] 朱巍[1,2] 程志昆[1,2] 肜霖[1] 潘婷婷[1] 吴昭 何佳文[3] 

机构地区：[1]湖北中烟工业有限责任公司技术研发中心,武汉430040 [2]武汉黄鹤楼香精香料有限公司,武汉430040 [3]华中科技大学烟草化学研究所,武汉430074

出　　处：《湖北农业科学》2011年第8期1673-1676,共4页Hubei Agricultural Sciences

基　　金：国家烟草专卖局科技项目(国烟科[2006]371号)

摘　　要：为开发新的天然烟用香料,研究了红枣提取物Maillard反应的反应条件。用GC/MS分析了红枣提取物的Maillard反应产物的挥发性和半挥发性成分,进行了反应产物的卷烟加料试验,并与未反应的红枣提取物进行了比较。结果表明,红枣提取物Maillard反应的优化反应条件为:红枣提取物与脯氨酸按照质量比100∶3投料,85℃条件下,充分搅拌,反应4h;经过Maillard反应后的红枣提取物挥发性和半挥发性致香成分的种类和含量都明显高于未反应的红枣提取物,呋喃类、杂环类和酮类物质含量提高,而且出现了未反应的提取物中没有的典型的Maillard反应产物吡嗪类化合物;与未反应的红枣提取物相比,经过Maillard反应后的红枣提取物感官质量得到了明显改善,在保留红枣提取物柔和烟气优点的同时,口腔舒适干净,同时增加了甜烤香,使烟香更为透发和绵长。To develop a new natural cigarette flavor,the Maillard reaction of Ziziphus jujuba Mill.extract was studied.The volatile and semi-volatile compounds in the reaction product were analyzed by GC/MS;and the reaction product was applied in cigarette casing.The optimum reaction conditions were as follows,mass ratio of Z.jujuba extract to proline,100∶3;reaction temperature,85℃;reaction time,4 h.Compared with unreacted Z.jujuba extract,the number of kinds and content of volatile and semi-volatile compounds in the reaction product were obviously higher,the content of furan,heterocyclic and ketone compounds were increased,pyrazine compounds which were typical Maillard reaction product were detected.The results showed that adding of the reaction product not only remained the advantage of Z.jujuba extract,but also improved tobacco aroma,smoke smoothness and after-taste of cigarette.

关 键 词：红枣提取物 MAILLARD反应 气相色谱/质谱 化学成分 卷烟加料 

分 类 号：S665.1[农业科学—果树学] TS426[农业科学—园艺学]