以怀山药为原料经美拉德反应制备烟用香料的研究

Study on Preparation of Cigarette Flavor by Maillard Reaction with Chinese Yam as Raw Material

以怀山药为原料,加入中性蛋白酶进行处理,无需添加外源性糖类和氨基酸,进行美拉德反应制备香料。通过正交试验优化得到的美拉德反应最佳工艺参数为:反应温度120℃,反应时间为1 h,p H为8。在此条件下,美拉德反应产物香气成分较多,制成的怀山药香料焦甜香气浓郁。经GC-MS分析,鉴定出33种挥发性化合物,其中具有典型焦糖特征香气的吡嗪类化合物含量最高,相对质量分数达到20.95%。把怀山药香料应用到卷烟加香中,发现它能够提升卷烟焦甜香气,掩盖杂气,而且余味有明显改善。怀山药美拉德反应制备烟用香料操作工艺简单,所得香料品质好,有良好的工业应用前景。

In this study, Chinese Yam was used as the raw material, neutral protease was added to prepare the flavor by Maillard reaction without adding exogenous sugars and amino acids. The reaction was optimized by the orthogonal test, and the optimal process parameters were as follows： reaction temperature 120 ℃, reaction time 1 h, p H 8, under these conditions, the Maillard reaction product was rich in aroma components and had strong burned sugar aroma. By GC-MS analysis, 33 kinds of volatile components were identified. The pyrazine compounds with burned sugar character were at the highest relative content up to 20.95%. The result of its application in cigarette showed that it could increase burnt sweet aroma for cigarette, mask offensive odor, and improve the aftertaste significantly. The preparation process for this Chinese Yam flavor by Maillard reaction is simple, and the resulting flavor has good quality and good prospect in industrial application.