摘要
美拉德反应是烟草特征香味形成的重要反应,在卷烟增香方面有着重要的应用。以山梨糖和脯氨酸为原料,通过单因素试验和正交试验,确定了较佳的反应条件:当反应温度为160℃,反应时间5 h,pH为6,糖氨摩尔比为1︰3时,美拉德反应产物的卷烟增香效果好。利用气-质联用仪对产物进行GC-MS分析,检测到吡啶类等杂环化合物,这些物质是卷烟中的重要香气成分。
Maillard reaction is one of the important reaction characteristics of tobacco flavor formation, which has important application in cigarette perfuming. With sorbose and proline as raw material, the reaction conditions were optimized through the single factor experiment and orthogonal test. When the reaction temperature was 160 ℃, reaction time was 5 h, the pH was 6, sugar ammonia molar ratio was 1 ： 3, cigarette perfuming effect of the Maillard reaction products was good. Gas chromatograph-mass spectrometer was used to analyze products, detect pyridine and other heterocyclic compounds, which were important aroma components in tobacco.
出处
《食品工业》
北大核心
2014年第8期79-81,共3页
The Food Industry
基金
河南省教育厅科学技术研究重点项目(13B550327)
