摘要
为开发新型烟用香料,以枫槭叶粉末为原料,采用GC-MS法检测了枫槭叶粉末酶解液在不同温度(70、80、90、100、110℃)下美拉德反应产物的挥发性成分,评价了不同温度美拉德反应产物在卷烟加香中的作用。结果表明:①90℃是制备枫槭叶粉末酶解液美拉德反应产物的最佳温度,此条件下美拉德反应产物挥发性成分的种类最多,为69种;挥发性成分的总量最多,为252.0μg/g。②枫槭叶粉末酶解液在90℃时的美拉德反应产物应用于卷烟,可提升卷烟烟气的香气质,减少杂气和刺激性,余味更舒适,加香效果更好。
In order to develop new tobacco flavors,maple leaf powder was used as raw materials,the volatile components of Maillard reaction products from enzymatic hydrolysate of maple leaf powder at different temperatures(70,80,90,100,110℃)were detected with GC-MS method.The effects of Maillard reaction products prepared at different temperatures on cigarette flavoring were evaluated.The results showed that:1)90℃was the optimal temperature for preparing the Maillard reaction products from enzymatic hydrolysate of maple leaf powder,from which 69 volatile components were determined with the total amount of 252.0μg/g,making both the type and total amount of the volatile components the most.2)The aroma of cigarette smoke was improved,the offensive odor and irritation of cigarette smoke decreased,the aftertaste was more comfortable and the flavoring effect was better when the Maillard reaction products obtained at 90℃were applied to cigarette.
作者
许春平
曲利利
白家峰
农李政
陈义昌
许霭飞
马扩彦
刘绍华
XU Chunping;QU Lili;BAI Jiafeng;NONG Lizheng;CHEN Yichang;XU Aifei;MA Kuoyan;LIU Shaohua(College of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technology Center,China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,China;R&D Center,China Tobacco Chongqing Industrial Co.,Ltd.,Chongqing 400060,China)
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2019年第9期71-79,共9页
Tobacco Science & Technology
基金
广西中烟有限责任公司对外合作项目“生物技术结合美拉德反应制备烟用香料的机理及应用研究”[2017011]
关键词
枫槭叶
酶解
美拉德反应
卷烟加香
感官评价
GC-MS法
Maple leaf
Enzymatic hydrolysis
Maillard reaction
Cigarette flavoring
Sensory evaluation
GC-MS method
