烤烟-刺梨提取物Maillard反应产物清除烟气中气相自由基的效果  

Scavenging Effect of Maillard Reaction Products Extracted from Flue-cured Tobacco and Rosa roxburghii on Gas-phase Free Radicals in Smoke

作　　者：刘文霖 赵瑞娟 苏贤坤 薛小平 郑晓曼 耿召良 LIU Wenlin;ZHAO Ruijuan;SU Xiankun;XUE Xiaoping;ZHENG Xiaoman;GENG Zhaoliang(Guizhou Academy of Tobacco Science,Guiyang,Guizhou 550081;Beijing Cigarette Factory of Shanghai Tobacco Group Co.,Ltd.,Beijing 101121;Hainan Provincial Company of China National Tobacco Corporation,Haikou,Hainan 570106,China)

机构地区：[1]贵州省烟草科学研究院,贵州贵阳550081 [2]上海烟草集团北京卷烟厂有限公司,北京101121 [3]中国烟草总公司海南省公司,海南海口570106

出　　处：《贵州农业科学》2023年第9期27-33,共7页Guizhou Agricultural Sciences

基　　金：贵州省烟草科学研究院自立项目“利用烟草源抗氧化剂降低烟气中自由基的初步研究”(GZYKY2020-04)。

摘　　要：【目的】探明烤烟和刺梨Maillard反应产物清除烟气中气相自由基的最佳比例及其对烤烟感官质量的影响,为卷烟提质增香提供新的路径。【方法】以烤烟和刺梨为材料,烤烟提取物和刺梨提取物为反应底物进行Maillard反应,研究其反应产物清除烟气中气相自由基的最佳比例及对烤烟感官质量的影响。【结果】刺梨-烟草提取物Maillard反应产物检测的氮杂环类物质总量为236.68μg/mL,共有18种,以吡啶类氮杂环化合物含量最高,达193.21μg/mL,具有面包烘烤香味。Maillard反应产物添加量为0.50%时,烟气中气相自由基清除率最高,为18.28%;且添加在卷烟烟丝中,卷烟品牌A、品牌B和品牌C的气相自由基清除率分别为10.07%、7.85%和10.27%,烤烟a、烤烟b和烤烟c分别为8.48%、8.97%和9.39%;添加在卷烟滤嘴中,卷烟品牌A、品牌B和品牌C的气相自由基清除率分别为17.36%、13.51%和18.89%,烤烟a、烤烟b和烤烟c分别为12.67%、17.33%和14.09%。与未添加Maillard反应产物比,添加Maillard反应产物后,烤烟a的烟香气较丰富,烟香味明显,甜感明显增加,回味较厚重。【结论】刺梨-烟草提取物Maillard反应产物氮杂环类物质种类多,含量高,具有提升香气的作用;添加0.5%Maillard反应产物,其清除烟气中气相自由基的效果最佳,且添加在滤嘴中的效果更好;添加3‰Maillard反应产物可有效改善烤烟的感官质量。【Objective】The optimal ratio of Maillard reaction products extracted from flue-cured tobacco and Rosa roxburghii Tratt.on gas-phase free radicals,and their effect on sensory quality of flue-cured tobacco were explored,which provided new pathway for quality and aroma improvement of tobacco.【Method】Taking flue-cured tobacco and R.roxburghii as material,the Maillard reaction was studied as taking flue-cured tobacco extract and R.roxburghii extract as reaction substrate,so that to determine the optimal ratio of the reaction products to scavenge gas-phase free radicals in smoke and their effect on the sensory quality of flue-cured tobacco.【Result】The total amount of nitrogen heterocyclic compounds of Maillard reaction products extracted from flue-cured tobacco and R.roxburghii was 236.68μg/mL,and there were 18 species in total,among which the content of pyridine-nitrogen heterocyclic compounds was the most,which reached to 193.21μg/mL and had a bread baking aroma.When the addition amount of Maillard reaction products was 0.50%,the gas-phase free radicals scavenging rate in smoke was the highest,which was 18.28%;When Maillard reaction products were added in cut tobacco of cigarette,the scavenging rates of different brands of cigarette(Brand A,Brand B and Brand C)were 10.07%,7.85%and 10.27%,respectively,while that of flue-cured tobacco(a,b,c)were 8.48%,8.97%and 9.39%;When Maillard reaction products were added in filter of cigarette,the scavenging rates of A,B and C separately were 17.36%,13.51%and 18.89%,while that of a,b and c were 12.67%,17.33%and 14.09%.Compared with no applicaiton of Maillard reaction products,adding Maillard reaction product could enrich the smoke aroma,highlight the flavor,increase the sweet flavor,and increase the aftertaste of flue-cured tobacco(a).【Conclusion】The Maillard reaction product extracted from flue-cured tobacco and R.roxburghii had many types and high content of nitrogen heterocyclic compounds,which could enhance the aroma.The addition of 0.5%Maillard reaction produ

关 键 词：烤烟 刺梨 提取物 MAILLARD反应 气相自由基 

分 类 号：S572[农业科学—烟草工业] S661.2[农业科学—作物学]