甘-谷二肽与葡萄糖的Maillard反应及在卷烟中的应用

Maillard Reaction of Gly-Glu Dipeptide with Glucose and Its Application in Cigarette

运用正交试验研究反应温度、反应时间、反应物摩尔比以及初始pH对甘-谷二肽与葡萄糖的Maillard反应产物致香成分的影响,甄选出较佳反应条件,并将反应产物应用于卷烟中。结果表明:较佳的反应条件为采用质量分数85%的丙二醇-水溶液体系,反应温度130℃,反应时间4 h,葡萄糖与甘-谷二肽的摩尔比3∶1,初始pH为8。产物的主要致香成分为吡嗪、2-甲基吡嗪、乙烯基吡嗪、糠醛、5-羟甲基糠醛等。加香试验表明,甘-谷二肽与葡萄糖的Maillard反应产物具有提升卷烟香气质、减少杂气、使烟气柔和细腻等作用。

The effects of reaction conditions on the aromatic components in Maillard reaction products（MRPs） of Gly-Glu dipeptide with Glucose were investigated using orthogonal experiment,mass fraction of 1,2-propylene glycol in water,reaction temperature,reaction time,reactant mole ratio and initial pH were used as factors.The better reaction conditions were obtained and the MRPs was applied to cigarette.The results showed that the better reaction conditions were 85％ 1,2-propylene glycol water solution,reaction temperature 130 ℃,reaction time 4 h,reactant mole ratio（glucose to dipeptide） 3 to 1 and pH 8.The main aromatic components in the MRPs were pyrazine,2-methyl pyrazine,vinylpyrazine,furfural,5-hydroxymethylfurfural,etc.When the MRPs was applied to cigarettes as a flavor,it played an important role in improving the aromatic quality of smoke,reducing pungent odor,softing and soothing smoke.