美拉德反应改善烟草薄片质量的应用研究  

Application of Maillard reaction to improve the quality of tobacco sheets

作　　者：张鹏[1] 于静洋[1] 龙章德[2] 李志华[2] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广西中烟工业有限责任公司,广西南宁530001

出　　处：《食品与机械》2016年第3期39-44,共6页Food and Machinery

基　　金：广西中烟工业有限责任公司技术创新项目(编号:2014035)

摘　　要：基于美拉德反应原理,分析烟末提取浓缩液美拉德反应时间,以及外源氨基酸与糖类的组合与配比对烟草薄片质量的改善效果。研究表明：当体系初始pH为7.0~8.0,美拉德反应温度为70℃时,最佳美拉德反应时间为13h,最佳外源氨基酸与糖类的组合与配比为：脯氨酸甘氨酸苯丙氨酸半胱氨酸短链肽果糖=13131320.370。采用感官评吸、气相色谱质谱联用等技术分析发现,美拉德强化修饰可有效降低烟末提取液中的不利成分,增加风味致香成分,如糠醛、巨豆三烯酮等醛酮类物质;减少薄片杂气和木质气,如5-甲基-2-呋喃甲醇、十二烷基醚等物质。因此,美拉德反应在改善烟草薄片质量的应用中是一条有效途径。According to the principles,the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7. 0--8. 0 and thermal reaction temperature of 70℃, the optimum conditions for maillard reaction of extracts were as follows： reaction time of 13h, and the ratios of exogenous amino acids to carbohy drates being Pro ： Gly ： Phe ： Cys ： peptides ： fructose as 13 ： 13 ： 13 ： 2 ： 0.3 ： 70. GC MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally smoking group. Flavor components, such as Furfural and Megastigmatrienone were effectively increased via Maillard reaction, and unfavorable adverse ingredients of tobacco sheets, such as 5-Methyl-2-furanmethanol and Lauryl ether, were significantly reduced. Therefore, the maillard re action is an effective method to improve the quality of tobacco sheets.

关 键 词：烟草薄片 美拉德反应 气质联用 感官评定 

分 类 号：TS452[农业科学—烟草工业]