酶解—美拉德反应修饰改善烟草薄片品质的研究  

Improving quality of tobacco sheets by enzymolysis and maillard reaction

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

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

出　　处：《食品与机械》2016年第5期188-193,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：在果胶酶—漆酶复合酶解的烟末提取浓缩液中添加一定量的氨基酸、短肽和果糖进行美拉德反应,制得优化处理组薄片。以市售薄片为对照,通过感官评吸、GC—MS—O等方法,对薄片感官品质、香气成分,烟气粒相物成分进行了分析。结果表明,相比于对照组,处理组薄片的香气成分中有利成分大多有所增加,大马士酮提高192.0%,巨豆三烯酮1提高356.0%;烟气粒相物中部分不利成分有所下降,4-乙烯基愈创木酚含量下降100%。处理组感官评吸得分明显提高,香气更加丰富、协调,焙烤香浓郁,杂气、刺激性减小,抽吸品质明显改善。The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis.Commercial sheet used as the control,sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke.The results demonstrated that compared with the control,many good aroma components increased in the treatment group,such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%.Some unfavorable components in smoke decreased,4-Vinylguaiaco1 was decreased 100%.In the treatment group,sensory evaluation score was also significantly improved,aroma abundant and harmony,baking aroma richer,offensive taste and irritancy reduced,the quality of sheets have been significantly improved.

关 键 词：烟草薄片 酶解 美拉德反应 挥发性香气化合物 感官评吸 

分 类 号：TS41[农业科学—烟草工业]