糖氨固相Maillard反应型香料的制备及其在卷烟中的应用评价

Preparation of Solid-Phase Maillard Reaction Flavor and Its Application in Cigarette

为了制备糖氨固相Maillard反应型香料并评价其在卷烟中的应用效果,应用热重分析技术将脯氨酸和葡萄糖及其摩尔比分别为2∶1,1∶3和1∶5的混合物的热失重过程进行对比;采用管式炉加热器和剑桥滤片收集方法,在≤290℃的反应温度下,对上述不同摩尔比混合物的反应产物进行了收集和GC/MS分析,并在卷烟中进行了加香效果评价。结果表明:(1)与纯的脯氨酸和葡萄糖相比,其不同摩尔比混合物的热失重峰值温度均明显提前,显示二者之间有Maillard反应发生;(2)反应温度对产物的种类和产率均具有十分明显的影响,在250℃时,产物主要是氮杂环类物质;而在290℃时,氧杂环类产物较多;(3)脯氨酸和葡萄糖的摩尔比为1∶3,反应温度290℃的实验条件下制备得到的反应产物,在提升卷烟烟气感官品质,尤其是焦甜香香韵方面具有较优的效果。

We prepared solid-phase Maillard-reactive flavors and evaluated their application in cigarettes,thermogravimetric analysis was used to compare proline and glucose and their molar ratios were 2∶1,1∶3 and 1∶5.The reaction products of the above mixtures were analyzed by GC/MS at a reaction temperature of≤290℃.The flavoring effect was evaluated in cigarettes.The results show that:(1)The peak temperature of thermal weight loss of the mixtures with different molar ratios is significantly earlier,indicating that there is a Maillard reaction between them.(2)The reaction temperature has a very obvious effect on the types and yields of the products,the products are mainly nitrogen heterocycles at 250℃,there are more oxygen heterocycles at 290℃.(3)The reaction product has better performance in improving the sensory quality of cigarette smoke under molar ratio of proline and glucose 1∶3 and the reaction temperature 290℃.