一种清甜香韵香精的制备及其在烟草中的应用研究

The Preparation of a Sweet Flavor and Its Application in Tobacco

通过研究烟梗美拉德反应温度、反应时间、原料的种类及添加量对卷烟加香效果的影响,确定了反应的最佳条件,即反应温度100℃,反应时间3 h,烟梗与杨梅提取物、鲜榨西瓜汁的反应物料比分别为1∶0.17、1∶1或1∶1.4,并对反应料液的呈香物质进行GC/MS分析。分析结果显示,与烟梗提取液相比,添加杨梅提取物及鲜榨西瓜汁的烟梗酶解-美拉德反应料液中乙酸、星苹酯、β-紫罗兰酮、苯乙醇、邻氨基苯甲酸甲酯等具有清甜香韵物质的种类及含量明显增加,糠醛、呋喃、吡咯类衍生物等具有烘烤香韵物质的含量也略有提升。经卷烟加香评吸结果显示,添加有杨梅提取物及鲜榨西瓜汁的烟梗美拉德料液具有明显的清甜香韵,具有丰富烟香、增浓细腻烟气、生津增甜、去除杂味、降低刺激等作用,起到改善卷烟抽吸品质的应用效果。

The effects of reaction temperature, reaction time, raw material type and adding on the cigarette flavoring were studied. Through that, we obtained the best reaction conditions, reaction temperature 100 ℃, reaction time 3 h, the ratio of stem and bayberry extract was 1∶0.17, the ratio of stem and fresh watermelon juice was 1∶1 or 1∶1.4. Through GC-MS analysis, we found that comparing with the stem extract, the sweet aroma components of the stem enzymolysis-Maillard reaction increased significantly, which adding bayberry extract and fresh watermelon juice, and the baking fragrant content was also slightly improved. According to the results of cigarette smoking, the product, adding bayberry extract and fresh watermelon juice, had an apparent sweet nuances, and it had rich incense smoke, fine-enriched gas, fluid sweetening, removal of miscellaneous taste, reduce irritation and other functions in cigarette, playing to improve the quality applications of cigarette smoking.