摘要
通过跟踪测定烟叶中淀粉酶、蛋白酶和纤维素酶活力,以及美拉德反应底物、美拉德反应中间体和典型烤甜香风味物质等在醇化初期的变化,探究烤甜香风味物质的形成规律。结果表明:烟叶中淀粉酶活力、纤维素酶活力、总还原糖和美拉德中间体总量在180 d醇化期呈先升高后降低的变化规律,蛋白酶活力、游离氨基酸总量、蔗糖、葡萄糖和果糖呈逐渐降低的趋势,而糠醇、5-甲基糠醛、麦芽酚、呋喃酮、3-甲基-2-环戊烯-1-酮5种典型的烤甜香风味物质含量呈逐渐升高的趋势。相关性分析发现,游离氨基酸和葡萄糖与美拉德中间体变化均呈正相关,美拉德中间体总量和烤甜香风味物质总量变化呈负相关。在醇化初期,烟叶中淀粉酶、纤维素酶和蛋白酶的活力对美拉德中间体的形成和烤甜香风味物质的增加有重要影响。
Through tracking and detecting the activities of amylase,protease,and cellulase,as well as the changes in Maillard reaction substrates,Maillard reaction intermediates,and typical roasted sweet flavor substances in tobacco leaves during the early stage of aging,the formation rules of flavor substances with roasted sweet aroma were explored.The results show:the activities of amylase,cellulase,total reducing sugar and Maillard intermediates in tobacco leaves increased first and then decreased during the 180 d aging period.The activities of protease,total free amino acids,sucrose,glucose and fructose decreased gradually.The contents of five typical flavor substances,such as furfuryl alcohol,5-methylfurfural,maltol,furanone and 3-methyl-2-cyclopentene-1-ketone,increased gradually.The free amino acids and glucose are positively correlated with Maillard intermediates,while there is a negative correlation between the total amount of Maillard intermediates and the total amount of roasted sweet flavor substances.So in the early stage of aging,the activity of amylase,cellulase,and protease in tobacco leaves has a significant impact on the formation of Maillard intermediates and the increase of roasted sweet flavor substances.
出处
《安徽农业科学》
CAS
2024年第24期158-162,187,共6页
Journal of Anhui Agricultural Sciences
基金
内蒙古昆明卷烟有限责任公司科技项目(MK/KJ 58-2020)。
关键词
烟叶
醇化
烤甜香
美拉德中间体
形成规律
Tobacco leaves
Age
Roasted sweet aroma
Maillard intermediates
Formation rules
