葡萄糖/脯氨酸Maillard反应模型及其产物的烟草加香评价  

Glc-Pro Maillard Reaction Model and Application of Their Products in Tobacco Flavoring

作　　者：彭洁[1] 曾世通[2] 胡军[2] 赵明月[2] 赵铭钦[1] 康文功[3] 

机构地区：[1]河南农业大学烟草学院,河南郑州450000 [2]中国烟草总公司郑州烟草研究院,河南郑州450000 [3]郑州轻工业学院,河南郑州450002

出　　处：《香料香精化妆品》2014年第3期11-16,共6页Flavour Fragrance Cosmetics

基　　金：郑州烟草研究院科技项目"Maillard反应精细化加工技术研究"(编号422010CZ0600)

摘　　要：为开发特色烟用香原料,针对葡萄糖/脯氨酸Maillard反应模型体系,通过正交试验考察了反应时间、反应温度、体系pH和溶剂中乙醇体积分数对产物的紫外可见吸收、挥发性成分及烟草加香效果的影响,确定了适宜的反应条件。结果表明:各因素对产物紫外可见吸收的影响大小依次为pH>反应时间>反应温度>乙醇体积分数;GC-MS鉴定出33种挥发性成分,多种成分对香气有重要贡献;感官评价表明反应温度105℃、反应时间4 h、pH10、乙醇体积分数40%的条件下生成的产物具有良好的烟草加香效果,香气量、香气质较好,杂气、刺激性小。研究表明,葡萄糖/脯氨酸Maillard反应产物具有良好的烟草加香应用价值。In order to obtain the distinctive tobacco flavor, using GIc-Pro Maillard reaction model system, the influences of reaction time, reaction temperature, pH and ethanol volume fraction in solvent on the UV-visible absorbance, volatile components and flavoring effects were investigated by orthogonal experiment, and the suitable reaction conditions were confirmed. The results showed that the influence degree of each factor on the product＇s UV-visible ahsorbance was pH 〉 reaction time 〉 reaction temperature 〉 ethanol volume fraction; 33 kinds of volatile components were identified by GC-MS, most of them had important contributions to smell of products; sensory evaluation showed that the products generated under the conditions of reaction temperature 105 ℃, reaction time 4 h, pH 10 and ethanol volume fraction 40% could improve flavor quality and taste of cigarettes, and decrease irritation. This study showed that Gle-Pro Maillard reaction products had distinct value in tobacco flavoring.

关 键 词：葡萄糖 脯氨酸 美拉德反应 

分 类 号：TQ657.4[化学工程—精细化工]