葡萄糖与脯氨酸的梅拉德反应物致香成分分析及其在造纸法再造烟叶中的应用  

Analysis of Aroma Components Reactant in Maillard Reaction of Glucose and Proline and Its Application in the Paper-Making Reconstituted Tobacco Flavors

作　　者：冯洪涛[1] 周桂园[1] 刘利勤 容辉 杜云海 车靖 

机构地区：[1]红云红河烟草(集团)有限责任公司,昆明市龙泉路上庄650202 [2]云南瑞升烟草技术(集团)有限公司,昆明市海源北路1699号650106

出　　处：《光谱实验室》2011年第5期2387-2390,共4页Chinese Journal of Spectroscopy Laboratory

摘　　要：制备了等摩尔的D-葡萄糖和L-脯氨酸在温度95—100℃条件下反应4h的梅拉德反应产物。采用同时蒸馏萃取法对反应产物中的致香成分进行GS/M S分析,并用该产物进行了造纸法再造烟叶加香实验,且将加香后的造纸法再造烟叶样品添加在卷烟配方中进行了评吸。在D-葡萄糖和L-脯氨酸的梅拉德反应产物中一共鉴定出了19个化学物,主要包括吡嗪类、酮类等。加香评吸结果表明,在一定的添加量下,该梅拉德反应产物能增补烟香,减轻杂气和刺激性;加香后的造纸法再造烟叶在卷烟中应用也具有相同的效果。The reaction product derived from Maillard reaction of equi-molar amounts of D-glucose with L-proline was prepared at 95—100℃ for 4h.The aroma components that were extracted from the product by the simultaneous distillation and extraction method were analyzed by GC/MS,and the 19 kinds of Maillard reaction of D-glucose with L-proline compounds were identified,including pyrazine and ketones compounds et al..The flavoring test of paper-making reconstituted tobacco was carried out by using the product,then the flavored paper-making reconstituted tobacco samples were added into cigarettes and evaluated.The results showed that the smoking quality of paper-making reconstituted tobacco was improved along with increase of the amount of product,and the irritation was reduced,while cigarettes adding flavored paper-making reconstituted tobacco expressed identical effects.

关 键 词：D-葡萄糖 L-脯氨酸 梅拉德反应 造纸法再造烟叶 气相色谱-质谱联用法 

分 类 号：O657.63[理学—分析化学]