美拉德反应制备阑烟香料及其成分分析

Preparation and Analysis of the Lan Tobacco Flavor

以云南临沧"阑烟"为原料,通过水提取,壳聚糖沉降方法制备提取液,在提取液中加入天门冬氨酸和口服葡萄糖进行美拉德反应,制备香料。并采用同时蒸馏萃取和GC/MS方法对该香料的挥发性成分进行分离鉴定。结果表明,美拉德反应制备的香料得率146%,且该香料的主要成分是醇类33%,酮类17%,醛类7.7%,如糠醇、苯乙醛、索拉农等。该香料应用于云南A叶组中,能够增强其焦甜感、降低刺激,并赋予独特的香味特征。

Using Lincang ＂Lan tobacco＂ as the raw material, the extraction was achieved by water extracting and chitosan deposition method. Prepare the flavor with Maillard reaction by adding aspartic acid and oral glucose into the extraction. The volatile components were separated and identified by simultaneous distillation and GC-MS. The results indicated that the yield of the flavor by Maillard reaction was 146%, and the major components of the flavor were alcohols of 33%, ketones of 17%, aldehydes of 7.7%, such as 2-furanmethanol, benzeneacetaldehyde, solanone and so on. The flavor was added into a foliage of yunnan, which could enhance sweet taste, reduce stimulation, and give the unique flavor characteristics.