基于HPLC和GC/MS分析的加工原料筛选及天然烤甜香原料开发  

Screening raw materials to develop natural flavor with roasted sweet aroma using HPLC and GC/MS analysis

作　　者：杨金初 孙世豪[2] 张启东[2] 柴国璧[2] 宗永立[2] 张展 高明奇 董艳娟 李鹏[2] 陈丽娟[2] 王宝林 王宏伟 张建勋[2] YANG Jinchu SUN Shihao ZHANG Qidong CHAI Guobi ZONG Yongli ZHANG Zhan GAO Mingqi DONG Yanjuan LI Peng CHEN Lijuan WANG Baolin WANG Hongwei ZHANG Jianxun(Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China)

机构地区：[1]河南中烟工业有限责任公司技术中心,郑州市陇海东路72号450000 [2]中国烟草总公司郑州烟草研究院

出　　处：《烟草科技》2017年第7期48-56,共9页Tobacco Science & Technology

摘　　要：以甘薯、土豆、芋头、南瓜、甘蔗为原料,通过高温烤制、水提取和乙醇提取制备了5种天然烤甜香原料,采用HPLC和GC/MS法分别测定了加工原料的糖类和挥发性成分,并对其总糖量和还原糖的量与致香成分总量和烤甜香成分总量进行了相关分析。提出了一种天然烤甜香料原料的筛选方法,并通过感官评吸进行了验证。结果表明:(1)美拉德和焦糖化反应对烤制原料致香成分的产生起着关键作用,其反应产物在烤制原料的致香成分中占主导;(2)加工原料的还原糖量与其烤甜香成分总量的相关性较强,葡萄糖、果糖和麦芽糖的质量分数是天然烤甜香料原料筛选的关键指标;(3)烤制甘薯和南瓜的还原糖质量分数较高,产生的烤甜香成分较多,更适于制备天然烤甜香原料。对烤制原料的还原糖和烤甜香成分进行分析,可实现对其加香效果的初步预测。Taking sweet potato, potato, taro, pumpkin and sugarcane as raw material, five kinds of natural flavors with roasted sweet aroma were prepared through high temperature roasting, water and ethanol extraction.The sugars and volatile components of the raw materials were determined by HPLC and GC/MS respectively, and the correlation relationship of total sugar and reducing sugar contents with contents of volatile components and roasted sweet aroma components in roasted materials were analyzed.An approach to screen raw material used for preparing natural flavors with roasted sweet aroma was developed.Sensory evaluation was conducted to verify the approach.The results showed that： 1） Most of the volatile components in roasted material were Maillard reaction and/or caramelization products, and Maillard reaction and/or caramelization could play a key role in formation of volatile components.2） The reducing sugar contents in roasted materials had a close relation with contents of their roasted sweet aroma constituents, thus the key indicators for screening raw material were glucose, fructose and maltose contents.3）Roasted sweet potato and pumpkin had higher reducing sugar contents and production of roasted sweet aroma components, they were more suitable forpreparing natural flavors with roasted sweet aroma.The application of natural flavors could be preliminarily predicted according to the contents of reducing sugars and roasted sweet components in the roasted material.

关 键 词：GC/MS HPLC 天然植物 烤制 烤甜香 香原料 还原糖 美拉德反应 

分 类 号：TS45[农业科学—烟草工业]