废弃上部鲜烟叶美拉德反应制备特色烟用香料  

Preparation of special tobacco flavor by Maillard reaction from waste fresh tobacco leaves

作　　者：许春平[1] 冉盼盼 曾颖[1] 马扩彦 谭兰兰 申屠洪钎 戴亚 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]四川中烟工业有限责任公司技术研发中心,四川成都610060 [3]重庆中烟工业有限责任公司技术研发中心,重庆400060

出　　处：《广东农业科学》2017年第9期100-105,共6页Guangdong Agricultural Sciences

基　　金：重庆中烟合作项目(20151011)

摘　　要：采用打顶产生的大田废弃烟叶提取浸膏,对浸膏进行美拉德反应增香,从而制备特色烟用香料。以感官评价为评价指标,利用单因素和正交试验对反应温度、pH和加热时间进行优化,得到美拉德反应制备香料的最优条件为反应温度120℃、pH=12、加热时间180 min。通过对香料进行GC/MS分析,鉴定出29种成分,其中吡嗪类4种,醇类6种,酯类3种,醛类2种,酮类2种,烯类2种,胺类1种,香味物质如巨豆三烯酮、苄醇、二氢猕猴桃内酯、香橙烯等成分,是关键的致香物质。The waste tobacco leaves produced after topping in the field was used to obtain the extract,and the extract flavor was improved by Maillard reaction and the special tobacco flavor was prepared. Using sensory evaluation as the evaluation index,the reaction temperature,pH and heating time were optimized by single factor and orthogonal methods. The optimal conditions for preparation of special tobacco flavor were as following reaction temperature 120℃,pH 12,heating time 180 min. Through GC/MS analysis,29 kinds of compounds were identified,including four pyrazines,six alcohols,three lipids,two aldehydes,two ketones,two alkenes,one amine. Aroma substances such as megastigmatrienone,benzyl alcohol,dihydroactinidiolide,aromadendrene and other components,were the key aroma substances.

关 键 词：废弃烟叶 烟用香料 梅拉德反应 GC/MS 

分 类 号：TS49[农业科学—烟草工业]