反应温度对以鸢尾根为原料的美拉德产物分布及卷烟加香的影响  

Effect of reaction temperature on the distribution of Maillard products and cigarette flavoring with iris root as raw material

作　　者：曲利利 白家峰[2] 马扩彦 宁振兴[2] 刘绍华[2] 许春平 Qu Li-li;BAI Jia-feng;MA Kuo-yan;NING Zhen-xing;LIU Shao-hua;XU Chun-ping(College of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technical Center of China Tobacco Guangxi Industrial Co.Ltd,Nanning 530001,China;Technical Center of China Tobacco Chongqing Industrial Co.Ltd,Chongqing 400060,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450000 [2]广西中烟工业有限责任公司技术中心,广西南宁530001 [3]重庆中烟工业有限责任公司技术研发中心,重庆400060

出　　处：《云南大学学报（自然科学版）》2020年第1期160-171,共12页Journal of Yunnan University(Natural Sciences Edition)

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

摘　　要：研究了以鸢尾根为原料优化反应温度开发新型的烟用香料.用GC-MS分析方法检测了鸢尾根发酵液在不同温度(90、100、110、120℃)时美拉德反应产物的挥发性成分,并进行主成分分析,评价了不同温度下美拉德反应产物在卷烟加香中的作用.GC-MS分析结果表明:美拉德反应100℃下的样品挥发性香味成分的种类最多,为77种;挥发性成分总含量最高,达1034.37μg/g.鸢尾根发酵液美拉德反应产物中特征香气成分含量最多.将100℃时鸢尾根发酵液的MRPs在空白卷烟中加香,烟气细腻,香气丰富性显著提升,刺激性显著降低,余味较舒适.结合GC-MS和主成分分析结果表明100℃是制备具有丰富香味物质和美拉德反应特征香气成分的最佳温度.In this study,iris root was used as raw materials to develop novel flavor by optimizating the reaction temperature.Maillard reaction was carried out using iris root fermentation broth by different temperature gradient(90,100,110,120℃),the volatile components of Maillard reaction products(MRPs)were analyzed by GC-MS,principal component analysis and the MRPs of different temperature were evaluated by cigarette flavoring.The results showed that:①The GC-MS results showed the number of volatile flavor components was the most(77 kinds)when the sample was prepared by Maillard reaction at 100℃.The total volatile compound content of the samples prepared by Maillard reaction at 100℃was most(up to 1034.37μg/g);②Combined with GC-MS and principal component analysis,100℃the optimal temperature for preparing a rich aroma and Maillard reaction was product;③Compared with the control,iris root Maillard reaction sample prepared by 100℃is used for cigarette flavoring,the aroma of cigarettes could be improved,the irritancy could be reduced,the after taste is more comfortable and the flavoring effect was best.Combined with GC-MS and principal component analysis,100℃is the optimal temperature for preparing a rich aroma and Maillard reaction product.

关 键 词：鸢尾根 发酵 美拉德反应 主成分分析 卷烟加香 

分 类 号：TQ654[化学工程—精细化工]