食品与机械2017，Vol.33Issue(5)：77-82,6.DOI:10.13652/j.issn.1003-5788.2017.05.015
外源美拉德反应中间体在卷烟加工中的含量变化及致香效果
The content change of exogenous Maillard reaction intermediates during cigarette processing and its improving effect on aromas
摘要
Abstract
Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco.In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco.The analysis method of exogenous HRP was studied.The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 20∶1 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min.The extraction efficiency reached 95% in the conditions above.The HRP in the extraction solution was quantitatively analyzed by LC-MS/MS.The stability of exogenous HRP during tobacco storage, shredding and baking process was researched and the change of HRP content in tobacco during the process was determined.Little loss of exogenous HRP in the storage leaves and shredding process was showed in the research results, while the concent of HRP during the baking process was reduced 23.6%.The tobacco shred was used to prepare cigarette after baking.The content and species change of aroma components in the cigarettes during burning were analyzed by GC-MS.The improving effect of the HRP derived from fructose and phenylalanine on cigarettes aromas was proved.关键词
Heyns重排产物/液相色谱-串联质谱法/烟气成分分析Key words
Heyns rearrangement products/LC-MS/analysis of smoke composition引用本文复制引用
甘学文,王光耀,邓仕彬,张春晖,崔和平,刘曙光,于静洋,成涛,张晓鸣..外源美拉德反应中间体在卷烟加工中的含量变化及致香效果[J].食品与机械,2017,33(5):77-82,6.基金项目
国家烟草局科技重点项目(合同号:110201402039) （合同号:110201402039）
国家自然科学基金(编号:31671826) （编号:31671826）
科技部2017年国家重点研发计划项目(编号:2017YFD0400100) （编号:2017YFD0400100）
