烟草花蕾酶解基底高效制备美拉德反应中间体研究

Preparation of Amadori Compounds Based on Tobacco Flower Enzymatic Hydrolysates

美拉德反应中间体Amadori重排产物(ARP)作为烟草重要潜香物,具有常温下化学性质稳定,加热后可快速形成新鲜风味的特性,是性能优异的潜在烟用香料。为了获得产率高、能明显改善烟香品质的ARP产品,本研究以烟草花蕾为原料制备烟草花蕾酶解液,以此为溶剂,在控温真空条件下补充脯氨酸和葡萄糖以促进脯氨酸-葡萄糖ARP的合成。结果表明,烟草花蕾酶解物作为反应溶剂在90℃,25 mbar条件下反应120 min获得的ARP产率较水溶液反应体系由39.91%提高至92.20%,实现了烟草花蕾脯氨酸-葡萄糖ARP的高效制备;化学反应动力学分析表明,烟草花蕾酶解液体系制备ARP反应活化能为14.64 kJ/mol,低于水溶液制备体系(25.68 kJ/mol),合成更易进行。卷烟加香感官评吸结果表明,烟草花蕾基ARP能有效改善烟气品质,提高香吃味。

Maillard Rearrangement Products(ARP),which are regarded as one of the tobacco latent aromatic substances,showed a relative high reaction activity under thermal processing.APP thus could be used as novel tobacco flavors and fragrances.To increase the productivity of ARP and the aroma quality,the enzymatic hydrolysate of tobacco flower coordinated with vacuum evaporation was used to synthesize ARP via Maillard Reactions.The ARP productivity of tobacco flower enzymatic Maillard reaction system was significantly increased from 39.91%to 92.20%at 90℃and 25 mbar for 120 min.The chemical kinetic showed that the activation energy of the reaction present in the enzymatic hydrolysate solution was 14.64 kJ/mol,which was much lower than the reaction in aqueous solution.The sensory evaluation showed that the quality characteristics and coordination of the cigarette smoke was significant improved,providing a new solution for novel tobacco flavor design.