摘要
为了制备糖氨固相Maillard反应型香料并评价其在卷烟中的应用效果,应用热重分析技术将脯氨酸和葡萄糖及其摩尔比分别为2∶1,1∶3和1∶5的混合物的热失重过程进行对比;采用管式炉加热器和剑桥滤片收集方法,在≤290℃的反应温度下,对上述不同摩尔比混合物的反应产物进行了收集和GC/MS分析,并在卷烟中进行了加香效果评价。结果表明:(1)与纯的脯氨酸和葡萄糖相比,其不同摩尔比混合物的热失重峰值温度均明显提前,显示二者之间有Maillard反应发生;(2)反应温度对产物的种类和产率均具有十分明显的影响,在250℃时,产物主要是氮杂环类物质;而在290℃时,氧杂环类产物较多;(3)脯氨酸和葡萄糖的摩尔比为1∶3,反应温度290℃的实验条件下制备得到的反应产物,在提升卷烟烟气感官品质,尤其是焦甜香香韵方面具有较优的效果。
We prepared solid-phase Maillard-reactive flavors and evaluated their application in cigarettes,thermogravimetric analysis was used to compare proline and glucose and their molar ratios were 2∶1,1∶3 and 1∶5.The reaction products of the above mixtures were analyzed by GC/MS at a reaction temperature of≤290℃.The flavoring effect was evaluated in cigarettes.The results show that:(1)The peak temperature of thermal weight loss of the mixtures with different molar ratios is significantly earlier,indicating that there is a Maillard reaction between them.(2)The reaction temperature has a very obvious effect on the types and yields of the products,the products are mainly nitrogen heterocycles at 250℃,there are more oxygen heterocycles at 290℃.(3)The reaction product has better performance in improving the sensory quality of cigarette smoke under molar ratio of proline and glucose 1∶3 and the reaction temperature 290℃.
作者
谢映松
张李民
胡永华
徐志强
李健文
张文成
XIE Ying-song;ZHANG Li-min;HU Yong-hua;XU Zhi-qiang;LI Jian-wen;ZHANG Wen-cheng(Technology Center,China Tobacco Anhui Industrial Co.Ltd.,Hefei 230088,China;Engineering Research Center of Bio-Process from Ministry of Education,Hefei University of Technology,Hefei 230009,China)
出处
《安徽化工》
CAS
2022年第6期54-58,共5页
Anhui Chemical Industry
基金
安徽中烟工业有限责任公司科技计划项目"复杂组分分离系统构建及其在烟草制品中应用研究(2021169)和"热解香料的规模化制备及应用研究"(2017041)。
