Maillard反应香料的制备工艺优化及加香应用研究  

Preparation Technology Optimization and Flavoring Application of Maillard Reaction Flavor

作　　者：李瑞丽 陈康 徐达 赵琪 苏加坤 张峻松 蔡继宝 LI Rui-li;CHEN Kang;XU Da;ZHAO Qi;SU Jia-kun;ZHANG Jun-song;CAI Ji-bao(School of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technology Center,Tobacco Jiangxi Industrial Co.,Ltd.,Nanchang 330096,China;Luoyang Cigarette Factory,Tobacco Henan Industrial Co.,Ltd.,Luoyang 471003,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450001 [2]江西中烟工业有限责任公司技术中心,江西南昌330096 [3]河南中烟工业有限责任公司洛阳卷烟厂,河南洛阳471003

出　　处：《化学试剂》2021年第9期1224-1228,共5页Chemical Reagents

基　　金：江西中烟工业有限责任公司科技项目(赣烟工科计2017-2)。

摘　　要：以高粱酒基和丙二醇为反应底液,以葡萄糖和天冬氨酸为原料通过Maillard反应制备烟用香料,利用正交设计优化Maillard反应工艺,剖析Maillard反应产物香味成分,考察其在卷烟加香中的应用效果。结果表明,Maillard反应最优工艺条件为n(葡萄糖)∶n(天冬氨酸)=2∶1、反应体系pH 10.5、反应温度95℃、反应时间6 h,糖氨物质的量比对Maillard反应产物的影响最大,反应体系pH、反应时间次之,反应温度对Maillard反应产物的影响相对较小。Maillard反应香料中检出的香味成分主要有12种吡嗪、3种呋喃类化合物及呋喃酮、吡嗪酮类化合物各4种。葡萄糖和天冬氨酸制备的Maillard反应产物以烟丝质量1.0‰的比例添加到卷烟中,可改善卷烟的香气质、香气量,增补甜感,抑杂降刺,提升卷烟吸食品质。Tobacco spice was prepared by Maillard reaction with glucose and aspartic acid,based on sorghum wine base and propylene glycol.The Maillard reaction process was optimized by orthogonal design,the flavor components of Maillard reaction products were analyzed,and the application effect in cigarette was investigated.The results showed that the optimal reaction conditions of Maillard reaction were as follows:the molar ratio of glucose to aspartic acid was 2∶1,the reaction system pH was 10.5,the reaction temperature was 95℃,and the reaction time was 6 h.The influence of sugar ammonia molar ratio on Maillard reaction products was the greatest,followed by the reaction system pH and reaction time,and the influence of reaction temperature on Maillard reaction products was relatively small.There were 12 pyrazines,3 furans,4 furanones and 4 pyrazinones in Maillard reaction spices.The Maillard reaction product prepared by glucose and aspartic acid was added to cigarette at the ratio of 1.0‰of cut tobacco weight,the aroma quality and quantity of cigarette could be improved,the sweet after taste could be added,impurities and thorns could be suppressed,and the smoking quality of cigarette could be improved in general.

关 键 词：葡萄糖 天冬氨酸 MAILLARD反应 正交优化 加香作用 

分 类 号：TS411[农业科学—烟草工业]