摘要
采用OPA、FMOC联合在线衍生反相高效液相色谱法测定了烘焙过程中加料和未加料的白肋烟游离氨基酸的变化。结果表明:①烘焙过程中未加料白肋烟的游离氨基酸总量呈先增后减的趋势,烘焙18min后游离氨基酸总量降低19%,其中降幅20%以上的有Asn、Asp、Arg;②加料白肋烟的游离氨基酸总量呈逐渐减少的趋势,烘焙18min后其游离氨基酸总量降低37%,其中降低50%以上的有Glu、Phe,降低40%以上的有Asn、Val;降低30%以上的有Asp、Ser、Arg、Lys、Pro;③未加料和加料的白肋烟中游离氨基酸的变化均主要发生在140℃。
The changes of free amino acids in burley tobacco with or without casing during roasting was studied by reverse phase high performance liquid chromatography with precolumn derivatization with o - phthalaldehyde and fluorenylmethyl chloroformate, The results showed that： 1 ） the total amount of free amino acids in burley tobacco without casing increased first and then decreased in the process of roasting, and it decreased by 19% after tobacco was roasted for 18 minutes, and the contents of Asn, Asp and Arg decreased by more than 20% ; 2） for burley tobacco with casing, the total amount of free amino acids reduced gradually during roasting, and it decreased by 37% after tobacco was roasted for 18 minutes, and the contents of Glu and Phe decreased by more than 50% ,Asn and Val decreased more than 40% , and Asp, Ser, Arg, Lys and Pro decreased more than 30% ; 3） the change of free amino acids in burley tobacco with or without casing mainly occurred at 140℃.
出处
《烟草科技》
EI
CAS
北大核心
2007年第8期39-42,共4页
Tobacco Science & Technology
