外源美拉德反应中间体在卷烟加工中的含量变化及致香效果  

The content change of exogenous Maillard reaction intermediates during cigarette processing and its improving effect on aromas

作　　者：甘学文[1] 王光耀[1] 邓仕彬 张春晖[1] 崔和平[2] 刘曙光[1] 于静洋[2] 成涛[1] 张晓鸣[2] 

机构地区：[1]江苏中烟工业有限责任公司,江苏南京210019 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2017年第5期77-82,共6页Food and Machinery

基　　金：国家烟草局科技重点项目(合同号:110201402039);国家自然科学基金(编号:31671826);科技部2017年国家重点研发计划项目(编号:2017YFD0400100)

摘　　要：为研究美拉德反应中间体在卷烟中的作用,以果糖和苯丙氨酸为原料,制备Heyns重排产物(HRP)类中间体,并添加至烟叶中。研究烟叶外源HRP的分析方法,确定外源HRP的最佳萃取条件:甲醇为萃取剂,液料比201(mL/g),萃取温度25℃,萃取时间40min,该条件下萃取效率能够达到95%。利用液相色谱-串联质谱(LC-MS/MS)法对萃取液中的HRP进行定量分析。考察贮叶、切丝及烘丝过程中外源HRP的稳定性,研究其含量在加工过程的变化规律。结果表明,贮叶、切丝工序中外源HRP损失较小,而烘丝工序中HRP含量降低了23.6%。将烘后的烟丝制成卷烟,利用气质联用技术(GC-MS)分析该中间体在卷烟燃烧过程中卷烟香气成分及含量的变化情况,证实了果糖-苯丙氨酸HRP具有增强卷烟香气的作用。Maillard reaction intermediates are important aromatic pre- cursor substances in cigarettes, which can reconcile smoke and im prove the taste of tobacco. In this study, Maillard reaction intermedi- ate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows.- methanol as the extraction solvent, solvent/solid ratio of 20 ： 1 （mL/g）, the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the extraction solution was quantitatively analyzed by LC MS/MS. The stability of exogenous HRP during tobacco storage, shredding and baking process was researched and the change of HRP content in tobacco during the process was determined. Little loss of exogenous HRP in the storage leaves and shredding process was showed in the research results, while the concent of HRP during the baking process was reduced 23.6 %. The tobacco shred was used to prepare cigarette after baking. The content and species change of aro- ma components in the cigarettes during burning were analyzed by GC MS. The improving effect of the HRP derived from fructose and phenylalanine on cigarettes aromas was proved.

关 键 词：Heyns重排产物 液相色谱-串联质谱法 烟气成分分析 

分 类 号：TS411[农业科学—烟草工业]