| 许春平1，冉盼盼1，曾 颖1，马扩彦2，谭兰兰3，申屠洪钎3，戴 亚2.废弃上部鲜烟叶美拉德反应制备特色烟用香料[J].广东农业科学,2017,44(9):100-105 |
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废弃上部鲜烟叶美拉德反应制备特色烟用香料 |
| Preparation of special tobacco flavor by Maillard reaction from waste fresh tobacco leaves |
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| DOI：10.16768/j.issn.1004-874X.2017.09.016 |
| 中文关键词: 废弃烟叶 烟用香料 梅拉德反应 GC/MS |
| 英文关键词: waste tobacco leaves tobacco flavor Maillard reaction GC/MS |
| 基金项目:重庆中烟合作项目（20151011） |
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| 摘要点击次数: 1962 |
| 全文下载次数: 670 |
| 中文摘要: |
| 采用打顶产生的大田废弃烟叶提取浸膏，对浸膏进行美拉德反应增香，从而制备特色烟用香
料。以感官评价为评价指标，利用单因素和正交试验对反应温度、pH 和加热时间进行优化，得到美拉德反
应制备香料的最优条件为反应温度120℃、pH=12、加热时间180 min。通过对香料进行GC/MS 分析，鉴定
出29 种成分，其中吡嗪类4 种，醇类6 种，酯类3 种，醛类2 种，酮类2 种，烯类2 种，胺类1 种，香味物
质如巨豆三烯酮、苄醇、二氢猕猴桃内酯、香橙烯等成分，是关键的致香物质。 |
| 英文摘要: |
| The waste tobacco leaves produced after topping in the field was used to obtain the extract，and the
extract flavor was improved by Maillard reaction and the special tobacco flavor was prepared. Using sensory evaluation
as the evaluation index，the reaction temperature，pH and heating time were optimized by single factor and orthogonal
methods. The optimal conditions for preparation of special tobacco flavor were as following reaction temperature
120℃，pH 12，heating time 180 min. Through GC/MS analysis，29 kinds of compounds were identified，including
four pyrazines，six alcohols，three lipids，two aldehydes，two ketones，two alkenes，one amine. Aroma substances
such as megastigmatrienone，benzyl alcohol，dihydroactinidiolide，aromadendrene and other components，were the
key aroma substances. |
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