反应温度对以香荚兰为原料的美拉德产物分布及卷烟加香的影响  

Effects of reaction temperature on distribution of Maillard reaction products and tobacco flavoring with vanilla as raw material

作　　者：刘绍华[1] 曲利利 白家峰[1] 马扩彦 胡亚杰[1] 许春平 LIU Shao-hua;QU Li-li;BAI Jia-feng;MAKuo-yan;HU Ya-jie;XU Chun-ping(Technical Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,China;College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technical Center of China Tobacco Chongqing Industrial Co.,Ltd.,Chongqing 400060,China)

机构地区：[1]广西中烟工业有限责任公司技术中心,南宁530001 [2]郑州轻工业大学食品与生物工程学院,郑州450002 [3]重庆中烟工业有限责任公司技术研发中心,重庆400060

出　　处：《南方农业学报》2020年第1期183-193,共11页Journal of Southern Agriculture

基　　金：国家自然科学基金联合基金项目(U1604176);广西中烟合作项目(20171011)~~

摘　　要：【目的】研究不同反应温度对以香荚兰为原料的美拉德反应产物的影响,以期开发一种新型的烟用香料。【方法】以香荚兰为原料,采用气相色谱-质谱(GC-MS)分析检测香荚兰发酵液在不同温度(90、100、110和120℃)下美拉德反应产物的挥发性成分,并进行主成分分析,对比不同温度美拉德反应产物在卷烟加香中的效果。【结果】优化的香荚兰发酵条件为:pH 7,发酵时间24 h,酵母添加量为总料液的5%;共鉴定出106种美拉德反应产物挥发性成分,主要包括醇类、酸类、烯类、酯类、醛类、酮类、酚类和杂环类等;其中美拉德反应温度为100℃时,产物挥发性成分的种类最多,为83种,挥发性成分总量较高,为1035.20μg/g;而美拉德反应温度为110℃时,产物挥发性成分的种类(59种)最少,但总量(1084.07μg/g)最高;杂环化合物中的美拉德反应产物2,3-二氢苯并呋喃、2-正戊基呋喃、吲哚、吡啶和2-甲基吡啶为美拉德反应的标志物,可赋予卷烟烤甜香和烘焙香;主成分分析可知,鉴定出的挥发性成分可分为3个主成分,第一、第二和第三主成分的贡献率分别为44.175%、35.528%和20.297%,分别反映46种、24种和10种指标信息。美拉德反应温度90与100℃样品的主成分差异较小,但二者与美拉德反应温度110和120℃样品的主成分间差异明显;将100℃时的香荚兰发酵液美拉德反应产物在空白卷烟中加香,可增加香气饱满度,改善烟气细腻柔和度,明显提高卷烟舒适性,加香效果最佳,评吸得分最高(93分)。【结论】100℃是香荚兰美拉德反应的最佳温度,可制备具有丰富香味物质的美拉德反应产物。【Objective】The effect of temperature on the Maillard reaction products was investigated,and a new tobacco flavor was developed.【Method】In this study,vanilla was used as raw materials by Maillard reaction using vanilla fermentation broth of different temperature gradients(90,100,110 and 120℃),the volatile components of Maillard reaction products were analyzed by gas chromatography-mass spectrometry(GC-MS),principal component analysis was conducted and cigarette flavoring of different Maillard reaction products at various temperatures was analyzed by sensory evaluation.【Result】The optimized fermentation conditions were:pH 7,fermentation time 24 h,and yeast addition was 5%of the total materials.A total of 106 volatile components of Maillard reaction products were identified,which mainly included alcohols,acids,olefins,esters,aldehydes,ketones,phenols,and heterocyclics.When the Maillard reaction temperature was 100℃,the type of volatile flavor components was the most(83 kinds),and the total volatile compound content was also high,and up to1035.20μg/g.However,when the Maillard reaction temperature was 110℃,the type of volatile components was the least(59 kinds),and the total volatile compound content was the highest(1084.07μg/g).Maillard reaction products in heterocyclic compounds 2,3-dihydrobenzofuran,2-n-pentylfuran,indole,pyridine and 2-methylpyridine were the markers of Maillard reaction,which could give cigarettes sweet and baked aroma.Principal component analysis showed that the identified volatile components could be divided into three main components,and the contribution rates of PC1,PC2 and PC3 were 44.175%,35.528%and 20.297%,respectively,reflecting 46,24 and 10 indexes information.There was only small difference on the main components of the samples produced by the Maillard reaction at 90 and 100℃,however,there was large difference among the main components of the samples by the Maillard reaction at 110 and120℃.When vanilla Maillard reaction sample prepared at 100℃was used for cigar

关 键 词：香荚兰 发酵 美拉德反应 主成分分析 卷烟加香 

分 类 号：S572.09.9[农业科学—烟草工业]