摘要
游离氨基酸是烟丝及烟气中的重要化合物,对烟草香味物质的形成有着重要的作用。研究以邻苯二甲醛/氯甲酸芴甲酯为柱前衍生化试剂,结合紫外检测同时分析微波烘丝期间烟丝及烟气中的常规18种游离氨基酸,并监测微波烘丝过程中游离氨基酸的变化。结果表明,不同游离氨基酸在微波烘丝过程中的表现有较大差异,水分含量在15%下微波烘丝6min游离氨基酸含量要高于含水率30%及40%的情况。
Free amino acids are the important compounds in cut tobacco and mainstream smoke of tobacco, which have important functions on the formation of the tobacco flavoring substances. Using o-phthaldialdehyde （OPA） and 9-fluorenylmethyl chloroformate （FMOC-C） as pre-column derivatization reagent, the detection was carried out with UV detection, by analyzing the contents of 18 kinds of conventional free amino acids in the cut tobacco and mainstream smoke of tobacco, this study monitors the changes of free amino acid content of tobacco during microwave drying. The results indicated that there was a big variations for the content of different free amino acid during drying, and the content of free amino acid was higher when drying for 6min under 15% moisture content than under 30% or 40%.
出处
《食品工业》
北大核心
2013年第3期150-153,共4页
The Food Industry
基金
云南中烟公司项目"提高原料使用价值
拓展原料使用范围技术研究"(2010JC09)
关键词
烟丝
烟气
微波烘丝
游离氨基酸
tobacco
mainstream smoke
microwave drying
free amino acids
