摘要
研究了由大枣浸膏和脯氨酸反应生成烟草增香剂的反应条件对反应产物加香效果的影响。结果表明:当大枣浸膏与脯氨酸的重量比2∶1时,在100℃、反应2h的反应产物具有较好的增香效果。利用气相色谱-质谱联用仪对反应产物的醚溶性成分进行分离和鉴定,其主要致香成分为:麦芽酚、呋喃酮、N-乙酰基四氢吡咯、2-乙酰基呋喃、糠醛等。
The effects of reaction conditions on the flavoring function of the Maillard reaction products of proline and date concrete were studied. The results showed that when the mixture of proline and date concrete under their mass ratio of ：2 to 1 reacted at 100℃ for 2hrs. , the resulting Maillard reaction products had a better function for flavoring cigarette. The ether - soluble compounds of Maillard reaction products were isolated and identified by capillary GC - MS method. The main flavor compounds were ： maltol, furanone, N - acetylpyrrolidin, 2 - acetylfurane and furfural etc.
出处
《安徽农学通报》
2008年第7期40-42,共3页
Anhui Agricultural Science Bulletin
