烟末酶解物美拉德反应配料的优化

The Ingredient Optimization of Maillard Reaction of Tobacco Enzymatic Hydrolysate

摘要:

以烟末酶解物为基液，通过添加不同的氨基酸与糖类，进行美拉德反应，选择出合适的氨基酸与糖，同时通过GC-MS检测了氨基酸与部分糖类发生的美拉德反应。结果表明：从评吸得分和褐变程度来看，甘氨酸和木糖是比较合适的氨基酸和糖类，且糖氨比为2:1时，具有良好的风味；GC-MS结果表明：随着糖类的加入，产生了以吡嗪类、呋喃类、吡咯类及醛类为代表的25种风味物质。三种糖都产生了大量的糠醇，且木糖产生了其它两种糖所没有的6种呋喃类物质，同时风味得到了很好的改善。

Abstract:

In order to choose appropriate amino acid and saccharide to conduct Maillard reaction of tobacco enzymatic hydrolysate, different kinds of amino acids and saccharides were experimented and the volatile flavor compounds from Maillard reaction of amino acid and several saccharides were detected by GC-MS. The results demonstrated that xylose and glycine were the better choices from the perspective of the evaluation score and browning degree and good flavor was obtained by reaction of xylose with glycine at the ratio of 2:1. The GC-MS results showed that 25 kinds of flavor compounds generated and represented by pyrazines, furans, pyrroles and aldehydes after adding saccharides. Plenty of furfuralcohol was generated in three kinds of saccharides. Six kinds of Furans were generated in xylose. Furthermore, the flavor of product got well improved.