烟叶末在酶解和美拉德反应过程中风味变化规律的研究

Study on the flavor change of tobacco powder during enzymatic hydrolysis and Maillard reaction

测定了烟叶末在酶解、浓缩、美拉德过程中各阶段风味物质的变化,采用SPSS软件对此变化作了聚类分析,在此基础上探讨了其变化规律。结果表明:烟叶末经复合植物水解酶酶解后,苯丙氨酸转化产物苯甲醇、苯乙醛、苯乙醇的相对含量都有所增加;再经Alcalase酶解后,产生了3种典型的非酶褐变反应产物2-呋喃甲醇、5-甲基-2-呋喃甲醇、2-乙酰吡咯,减少了苯甲醛;酶解液在进一步浓缩过程中生成了一种羰氨反应产物N-苄氧羰基-DL-正亮氨酸,同时真空浓缩致使香叶基丙酮、茶香酮、苯甲醇3种风味物质流失;但美拉德反应后生成了大量的呋喃及醛酮类化合物,使风味物质增加到43种。聚类分析结果显示,美拉德反应后,风味物质在种类以及数量上都发生了显著地变化。

The change of flavor compounds of tobacco powder in each processing stage of enzymatic hydrolysis,concentration and Maillard reaction was studied.The SPSS software was used to analyze the cluster change and probe the laws of the change.The results demonstrated that the contents of benzyl alcohol,phenylacetaldehyde and benzyl carbinol transformed by phenylalanine were relatively increased when hydrolyzed by Viscozyme L.After the hydrolysis by Alcalase,it generated three non-enzymatic browning products,those were 2-furanmethanol,（5-methyl-2-furyl）methanol,2-acetyl pyrrole,while decreased benzaldehyde.On the further concentration it produced a N-carbobenzoxy-DL-norleucine and three kinds of flavor compounds geranyl acetone,4-oxoisophorone and phenylcarbinol were lost for the sake of high vacuum degree.But after the Maillard reaction it produced a large number of furans and aldoketones compounds which added the number of compounds to 43.The result of cluster analysis showed that the species and quantity of flavor compounds both were undergone significant changed.