以天然植物水提取物为美拉德反应原料制备天然香料  

Natural flavor preparation via Maillard reaction of plant water extracts

作　　者：杨金初 孙世豪[2] 胡军[2] 张启东[2] 于建春 顾亮 董洪旭 曾世通[2] 陈丽娟[2] 张展 高明奇 董艳娟 宗永立[2] 李鹏[2] 王宏伟 张建勋[2] YANG Jinchu;SUN Shihao;HU Jun;ZHANG Qidong;YU Jianchun;GU Liang;DONG Hongxu;ZENG Shitong;CHEN Lijuan;ZHANG Zhan;GAO Mingqi;DONG Yanjuan;ZONG Yongli;LI Peng;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12期44-54,共11页Tobacco Science & Technology

摘　　要：为开发制备美拉德反应香料的新方法,测定了甘薯、南瓜和土豆水提取物可溶性糖和游离氨基酸的摩尔浓度及pH;以水提取物为美拉德反应原料制备了3种天然香料,并对应比较分析了与烤甘薯、烤南瓜、烤土豆香味成分的差异;通过热裂解分析和感官评吸,验证了3种天然香料对改善卷烟吸食品质的潜在价值。结果表明:(1)以3种水提取物为美拉德反应原料,可制备出香味逼真的烤甘薯香料(GS)、烤南瓜香料(NG)和烤土豆香料(TD);(2)GS和NG的致香成分和挥发性裂解产物主要为呋喃类、呋喃酮类、吡喃酮类和环戊烯酮类,主体香韵为烤甜香,添加GS、NG可突出卷烟的烤甜香韵;(3)TD的致香成分和挥发性裂解产物主要为吡嗪类、吡咯类和吡啶类,主体香韵为烘焙香,添加TD可突出卷烟的烘焙香。In order to develop a new approach for preparing flavors by Maillard reaction, molar concentrations of soluble sugars and free amino acids in water extracts of sweet potato, pumpkin and potato and pHs of the extracts were quantified. Three natural flavors were produced via the Maillard reaction of these water extracts. The aroma components in roasted sweet potato, pumpkin and potato were compared with those in corresponding natural flavors respectively. The potentials of the three natural flavors for improving the smoking quality of cigarette were verified by laboratory pyrolysis analysis and human sensory evaluation. The results showed that： 1） Realistic and coordinated roasted sweet potato flavors （GS）, roasted pumpkin flavors （NG） and roasted potato flavors （TD） could be prepared by using water extracts of the natural plants. 2） The main aroma components and volatile pyrolysis products in GS and NG were furans, furanones, pyranones and cyclopentenones compounds, and roasted sweet aroma was the main aroma characteristic of GS and NG. Adding GS and NG onto cut tobacco could strengthen the roasted sweet aroma note of cigarette smoke. 3） The main aroma components and volatile pyrolysis products in TD were pyrazines, pyrroles and pyridines compounds, and baked aroma was the main aroma characteristic of TD. Adding TD provided an outstanding baked aroma in cigarette smoke.

关 键 词：天然植物 水提取物 可溶性糖 游离氨基酸 美拉德反应 天然香料 

分 类 号：TS264.3[轻工技术与工程—发酵工程]