基于雪茄烟叶残渣的美拉德反应香料制备及应用  

Preparation and application of Maillard reaction flavors based on cigar tobacco leaf residues

作　　者：徐秀娟[1] 王爱霞 胡少东 史清照 杨春强[1] 马骥[1] XU Xiu-juan;WANG Ai-xia;HU Shao-dong;SHI Qing-zhao;YANG Chun-qiang;MA Ji(Zhengzhou Tobacco Research of CNTC,Zhengzhou,Henan 450001,China;Golden Leaf Production and Manufacturing Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou,Henan 450000,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou,Henan 450000,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,河南郑州450001 [2]河南中烟工业有限责任公司黄金叶生产制造中心,河南郑州450000 [3]河南中烟工业有限责任公司技术中心,河南郑州450000

出　　处：《食品与机械》2022年第11期198-205,共8页Food and Machinery

基　　金：国家烟草专卖局创新平台科研活动稳定支持专项(编号:国烟科[2021]171号)。

摘　　要：目的:解决烟草提取物生产过程中产生的烟叶残渣再利用难题。方法:以雪茄烟叶残渣制备的水提物为原料,研究了氨基酸用量、反应时间对Maillard反应产物化学组成及卷烟感官质量的影响;并探讨了Maillard反应产物中的18种成分与卷烟感官指标的相关关系。结果:(1)以感官为依据,基于雪茄烟草水提物Maillard反应的最佳条件为:水提物10.00 g、天冬氨酸0.74 g、谷氨酸0.08 g、葡萄糖0.50 g,温度110℃,反应时间3.0 h。(2)与水提物相比,Maillard反应产物中5-羟甲基糠醛、羟基丙酮、糠醛、5-甲基糠醛、2-乙酰基吡咯、2,5-二甲酰基呋喃等的含量显著增加。(3)18种化合物中,2-乙酰基呋喃与细柔显著相关,3-羟基-2-丁酮、3-乙酰基吡啶与奶香显著和极显著相关,2-呋喃基羟基甲基酮、5-羟甲基糠醛和2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮与花香显著或极显著相关,而6-乙基-5,6-二氢-2H-吡喃-2-酮与杂气、刺激、苦味、干草香指标均显著负相关。结论:烟草水提物经Maillard反应处理后,香气特征成分含量增加,在卷烟中应用能起到增强烘焙香、焦香,强化雪茄风格特征的作用。Objective:To solve the problem of tobacco leaf residues produced during the production of tobacco extracts.Methods:Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials,and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated.The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated.Results:(1)Based on sensory effects,the optimal reaction conditions for the Maillard reaction based on cigar tobacco aqueous extract were:10.00 g of aqueous extract,0.74 g of aspartic acid,0.08 g of glutamic acid,0.5 g of glucose,temperature 110℃,reaction time 3 h.(2)Compared to the aqueous extract,the Maillard reaction products contain significantly more 5-hydroxymethylfurfural,hydroxyacetone,furfural,5-methylfurfural,2-acetyl pyrrole and 2,5-diformylfuran.(3)Among the 18 compounds,2-acetylfuran was significantly correlated with fine softness,3-hydroxy-2-butanone and 3-acetyl pyridine were significantly and highly significantly correlated with milkiness,2-furanylhydroxymethyl ketone,5-hydroxymethylfurfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one were significantly or highly significantly correlated with floral aroma,while 6-ethyl-5,6-dihydro-2H-pyran-2-one was significantly and negatively correlated with miscellaneous aroma,irritation,bitterness and hay aroma indicators.Conclusion:Through the Maillard reaction,the aroma content of the aqueous extract of tobacco was increased,which enhances the roasted and burnt aromas in cigarettes and strengthens the style of cigars.

关 键 词：雪茄 烟叶残渣 美拉德反应 香味成分 感官指标 相关分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS49[轻工技术与工程—食品科学与工程]