摘要
根据梅拉德反应原理，由氨基酸加醛糖的反应合成烟草增香剂。经气相色谱－质谱联用仪测定，含有多种挥发性有香成分，可用于改善烟草制品品质，提高低焦油卷烟香味。
According to the Principle of the Maillard Reaction, the flavorant for smoking products,produced by the amino acid reacting with the reducing sugars and then aldehyed,and the determinde by the chromatograph-mass instrument,contains various volatile compositions with different perfume. It can be used to improve the quelity and the perfume for the low delivery smoking products.
基金
贵州省95年科学基金
关键词
梅拉德反应
氨基酸
还原糖
烟草
增香剂
香精
maillard Reaction
amino acid
reducting sugars
flavorant for smoking products
