山梨糖与脯氨酸的美拉德反应条件优化研究  

The Conditions Optimization Research about Maillard Reaction of Sorbose and Proline

作　　者：程传玲[1] 李瑞丽[1] 杨艳勤 刘仕民[2] 刘丁伟 宋辉[1] 王建民[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]山东中烟工业有限责任公司技术中心,济南250100 [3]河南中烟工业有限责任公司,郑州450000

出　　处：《食品工业》2014年第8期79-81,共3页The Food Industry

基　　金：河南省教育厅科学技术研究重点项目(13B550327)

摘　　要：美拉德反应是烟草特征香味形成的重要反应,在卷烟增香方面有着重要的应用。以山梨糖和脯氨酸为原料,通过单因素试验和正交试验,确定了较佳的反应条件:当反应温度为160℃,反应时间5 h,pH为6,糖氨摩尔比为1︰3时,美拉德反应产物的卷烟增香效果好。利用气-质联用仪对产物进行GC-MS分析,检测到吡啶类等杂环化合物,这些物质是卷烟中的重要香气成分。Maillard reaction is one of the important reaction characteristics of tobacco flavor formation, which has important application in cigarette perfuming. With sorbose and proline as raw material, the reaction conditions were optimized through the single factor experiment and orthogonal test. When the reaction temperature was 160 ℃, reaction time was 5 h, the pH was 6, sugar ammonia molar ratio was 1 ： 3, cigarette perfuming effect of the Maillard reaction products was good. Gas chromatograph-mass spectrometer was used to analyze products, detect pyridine and other heterocyclic compounds, which were important aroma components in tobacco.

关 键 词：山梨糖 脯氨酸 美拉德反应 

分 类 号：TS411[农业科学—烟草工业]