D-葡萄糖和正丙胺模型体系棕色化反应产物的研究

Studies On the Model Browning Reaction Products Derived From the D-glucose and N-propyl amine

本项目制备了不同反应条件下（pH、反应时间、物料摩尔比和不同种类糖），D－葡萄糖和正丙胺的模型体系棕色化反应产物，研究了反应条件对反应产物性质（颜色强度地；A450、对豆油的抗氧性和在卷烟中的加香效果）的影响规律。该模型体系棕色化反应产物在评吸的基础上，筛选出等摩尔D－果糖／正丙胺，在PH=9、反应3h的模型体系棕色反应产物具有明显的卷烟加香效果，采用气相色谱和质谱分析该反应产物醚溶性成分，分析结果表明主要成分为具有烤香的吡嗪类杂环化合物。

The model browning reaction products derived from the d-glucose and n-propyl amine (MRP) were prepared under different reaction conditions (pH, reaction time,molar ratio of reactants and three kind of Sugars). The effects of reaction condition on the properties of MRP (color intensity, antioxidative effect on soybean oil and organoleptic evaluation of the treated cigarettes) were investigated. It was observed that the MRP had strong antioxidative effect on soybean oil. The cigarettes treated with MRP, prepared by reacting equimolar amounts of d-glucose and n-propyl amine at pH 9 for 3 hours, were found to be significantly better than the control cigarettes by the panel. The ether-soluble components of the reaction product were further analyzed by gas chromatography and mass spectrometry. The analytical results showed that the major identified components were pyrazine compounds, which gave a characteristic roasted and nutty flavor notes.