菠萝浓缩物为糖源的Amadori焦甜香型烟用香料制备

Preparation of Cigarette Spices with Caramel Flavor Using Pineapple Concentrates as Sugar Sources

为了探讨水果糖源体系下Amadori香料在卷烟加香方面的应用,作者利用菠萝浓缩物作为糖源与不同氨基酸在有利于Amadori化合物合成的条件下反应,通过感官评吸选出了加香效果最好的菠萝浓缩物-脯基酸Amadori香料(Pine-Pro),制备了焦甜香型且具有典型果香的混合型烟用香料。同时用高效液相色谱和在线裂解GC-MS分析了葡萄糖-脯基酸模型体系下脯氨酸-Amadori单体(Fru-Pro)在反应过程中的变化规律及不同温度下的热裂解产物。结果表明:0~2 h Fru-Pro生成量与葡萄糖消耗量相当,8~24 h Fru-Pro合成速度逐渐降低但大于分解速度,24 h后其分解速度大于合成速度;整个过程中葡萄糖是限制反应物,与葡萄糖相比,脯氨酸的含量降低相对较缓。实验表明:Fru-Pro的裂解产物中含有多个有吡咯类、吡啶类、吡喃酮类、呋喃酮类、环戊烯酮、吡嗪类等成分,其中的许多成分具有焦甜香,可能是复合香料燃烧产生焦甜香的主要贡献成分。

The study aimed to use Amadori compounds with fruit concentrates as sugar sources for cigarette flavoring. Under the reaction conditions for the synthesis of Amadori compounds, pineapple concentrates reacted with different amino acids to form pineapple and caramel-like flavors. Products were added into cigarettes and the sensory evaluation found that the perfume,Fru-Pro.produced by pineapple concentrate with proline,was the best. Then under the glucose-proline model system the synthesis of Fru-Pro was conducted and monitored by HPLC and its pyrolysis products were analyzed by GC/MS. Results showed that the formation of Fru-Pro corresponded approximately to the consumption of glucose during 0-2 h, the synthesis rate gradually decreased but was always higher than the decomposition rate during 8-24 h, and after 24 h, the decomposition became faster than the synthesis. For the whole process,glucose was the limiting reactant. The main pyrolysis products included pyrroles,pyridines,pyrans, furans, cyclopentenone and pyrazines and many of them were caramel-like compounds.