烟草科技2017，Vol.50Issue(7)：48-56,9.
基于HPLC和GC/MS分析的加工原料筛选及天然烤甜香原料开发
Screening raw materials to develop natural flavor with roasted sweet aroma using HPLC and GC/MS analysis
杨金初 1陈丽娟 2王宝林 1王宏伟 1张建勋 2孙世豪 2张启东 2柴国璧 2宗永立 2张展 1高明奇 1董艳娟 1李鹏2
作者信息
- 1. 河南中烟工业有限责任公司技术中心,郑州市陇海东路72号 450000
- 2. 中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号 450001
- 折叠
摘要
Abstract
Taking sweet potato, potato, taro, pumpkin and sugarcane as raw material, five kinds of natural flavors with roasted sweet aroma were prepared through high temperature roasting, water and ethanol extraction. The sugars and volatile components of the raw materials were determined by HPLC and GC/MS respectively, and the correlation relationship of total sugar and reducing sugar contents with contents of volatile components and roasted sweet aroma components in roasted materials were analyzed. An approach to screen raw material used for preparing natural flavors with roasted sweet aroma was developed. Sensory evaluation was conducted to verify the approach. The results showed that: 1) Most of the volatile components in roasted material were Maillard reaction and/or caramelization products, and Maillard reaction and/or caramelization could play a key role in formation of volatile components. 2) The reducing sugar contents in roasted materials had a close relation with contents of their roasted sweet aroma constituents, thus the key indicators for screening raw material were glucose, fructose and maltose contents. 3)Roasted sweet potato and pumpkin had higher reducing sugar contents and production of roasted sweet aroma components, they were more suitable for preparing natural flavors with roasted sweet aroma. The application of natural flavors could be preliminarily predicted according to the contents of reducing sugars and roasted sweet components in the roasted material.关键词
GC/MS/HPLC/天然植物/烤制/烤甜香/香原料/还原糖/美拉德反应Key words
GC/MS/HPLC/Natural plant/Roasting/Roasted sweet aroma/Flavor/Reducing sugar/Maillard reaction分类
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杨金初,陈丽娟,王宝林,王宏伟,张建勋,孙世豪,张启东,柴国璧,宗永立,张展,高明奇,董艳娟,李鹏..基于HPLC和GC/MS分析的加工原料筛选及天然烤甜香原料开发[J].烟草科技,2017,50(7):48-56,9.
