基于烟草水提物的Maillard反应产物影响因素

为充分利用烟叶资源，提高其使用价值，以亚临界萃取后的烟叶残渣为原料制备了烟草水提物，利用GC-MS法对Maillard反应产物进行定量分析，系统探讨了氨基酸种类及用量、反应时间对Maillard反应产物化学组成及卷烟感官质量的影响；并探讨了Maillard反应产物中的18种成分与卷烟感官指标的相关关系。结果表明:①谷氨酸和天冬氨酸的Maillard反应产物与水提物自身的Maillard反应相似，以5-羟甲基糠醛为主，其次为羟基丙酮、2-乙酰基吡咯；脯氨酸参与的反应产物则以羟基丙酮、糠醇和5-羟甲基糠醛为主。②以感官作用为依据，基于烟草水提物Maillard反应的最佳条件为还原糖（以葡萄糖计）与谷氨酸的摩尔比n_还原糖:n_谷氨酸=1:0.5、反应温度110 ℃、反应时间2 h。③18种成分中，2-甲基四氢呋喃-3-酮与烟气浓度相关关系密切，糠醛、5-甲基糠醛、2-呋喃基羟基甲基酮和5-羟甲基糠醛与透发性关系密切，羟基丙酮和3-甲基-1, 2-环戊二酮与烘焙香关系密切。 

Factors influencing Maillard reaction products from tobacco aqueous extracts

In order to improve the utilization value of tobacco leaves by making full use of tobacco, aqueous extracts of tobacco were prepared from leaf residues after subcritical extraction, and the Maillard reaction products prepared under different conditions were quantitatively analyzed by GC-MS. The effects of amino acid species, glucose/amino acid molar ratios and reaction time on the chemical composition of the reaction products and the sensory quality of cigarettes were systematically studied. The correlations between 18 components in the Maillard reaction products and the sensory indexes of prepared cigarettes were investigated. The results showed that: 1) The Maillard reaction products of glutamic acid and aspartic acid were similar to those of the aqueous extract itself. 5-Hydroxymethylfurfural was dominant in the products, followed by hydroxyacetone and 2-acetylpyrrole. The products of Maillard reaction involving proline were dominated by hydroxyacetone, furfuryl alcohol and 5-hydroxymethylfurfural. 2) On the basis of cigarette smoke sensory effects, the optimal conditions for the Maillard reaction for the tobacco aqueous extract were at the molar ratio of reduced sugar (glucose) and glutamic acid 1:0.5, reacting for 2 h at 110 ℃. 3) Among the 18 components, the relationship between 2-methyltetrahydrofuran-3-one and smoke concentration was close; furfural, 5-methyl-2-furfural, 2-furanyl hydroxymethyl ketone and 5-hydroxymethylfurfural were closely correlated to smoke volatility; and hydroxyacetone and 3-methylcyclopentane-1, 2-dione were closely correlated to baked aroma.