Maillard反应产物的分级分离及卷烟加香评价

Fractionation of Maillard Reaction Products and Evaluation of Fractions in Cigarette Flavoring

为揭示Maillard反应产物各组分的加香特征和找出具有良好加香效果的组分,以葡萄糖-脯氨酸的Maillard反应产物为研究对象,采用凝胶渗透色谱对产物进行分级分离,分级组分分别进行热裂解(Py)-GC/MS分析和卷烟加香评价。结果表明:1通过凝胶柱层析,可有效地将产物按分子量大小分级,实现产物的分级分离。2各组分间化合物种类有较大的差别,H1和H2组分主要为分子量较大的含氮杂环化合物,H3和H4组分主要为分子量相对较小的含氧杂环化合物。3分级后组分的卷烟加香效果优于未分级产物,且以分子量较大的组分效果最佳。

In order to find out the flavoring characteristics of the fractions in Maillard reaction products and the fractions with good flavoring effects, the Maillard reaction products of glucose and proline were fractionated by gel permeation chromatography, and the fractions were analyzed by pyrolysis（Py）-GC/MS and evaluated by cigarette flavoring separately. The results showed that： 1） The products could be effectively fractionated in the order of molecular weight of fractions by gel permeation chromatography. 2） The types of compounds differed greatly between fractions, the fractions H1 and H2 were mainly composed of nitrogen-containing heterocyclic compounds with higher molecular weight, while infractions H3 and H4 were mainly oxygen-containing heterocyclic compounds with lower molecular weight. 3） The fractions, especially those with higher molecular weight, offered better smoking quality to cigarette than did the Maillard reaction products.