葡萄糖与脯氨酸的美拉德反应条件优化及其产物的再造烟叶加香研究
Optimization of Maillard Reaction Condition of Glucose and Proline and Reconstituted Tobacco Flavoring of Its Product
高徐梅 1武士杰 1张锐 1刘恩芬 1张云龙 1蒋皓 1吉松毅1
作者信息
- 1. 云南中烟再造烟叶有限责任公司,云南昆明 650106
- 折叠
摘要
[目的] 优化美拉德反应的条件,并考察其产物在再造烟叶中的加香效果.[方法]以葡萄糖和脯氨酸为原料,优化美拉德反应的条件,并考察其产物在再造烟叶中的加香效果,并用GC-MS对产物进行分离鉴定.[结果]美拉德反应的最优条件:在沸水浴下,反应时间3 h,pH 6,糖氨摩尔比为1∶1,丙二醇占比为30%.在此条件下,美拉德反应产物的再造烟叶增香效果好.利用气-质联用仪对产物进行GC-MS分析,检测到吡咯类、酮类等化合物,这些物质是卷烟中的重要香气成分.[结论]美拉德反应产物的再造烟叶加香效果好.
Abstract
[Objective] To optimize condition of Maillard reaction, and study flavoring effect of reconstituted tobacco.[Method] With glucose and proline as raw material, the reaction conditions were optimized.Flavoring effect of its products in reconstituted tobacco were studied, and gas chromatograph-mass spectrometer was used to analyze products.[Result] When the reaction temperature was 100 ℃, reaction time was 3 h, pH was 6, sugar ammonia molar ratio was 1∶1, proportion of propylene glycol was 30%, reconstituted tobacco flavoring effect of the Maillard reaction products was good.Pyrrole and ketone compounds were detected by gas chromatograph-mass spectrometer, which were important aroma components in tobacco.[Conclusion]Reconstituted tobacco flavoring effect of the Maillard reaction products is good.
关键词
再造烟叶/葡萄糖/脯氨酸/美拉德反应Key words
Reconstituted tobacco/Glucose/Proline/Maillard reaction引用本文复制引用
基金项目
云南中烟工业有限责任公司科技项目(2015YL02)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据