摘要
根据梅拉德反应原理 ,由氨基酸加醛糖的反应合成烟草增香剂。反应物经SDE分离浓缩 ,GC -MS测定 ,含有多种挥发性致香成分 ,可用于改善烟草制品品质。
According to the principle of the Maillard Reaction,the flavorant for smoking products is produced by the amino acid reaction with the reducing sugars,which contains volatile constituents with different varieties of perfume,as is determined by the chromatograph mass instrument.It can be used to improve the quality and the performance of the smoking products.
出处
《贵州工业大学学报（自然科学版）》
CAS
2001年第6期7-10,共4页
Journal of Guizhou University of Technology(Natural Science Edition)
基金
贵州工业大学科研基金课题校科合基字 ( 2 0 0 0 ) 317号
