烟草酶解液参与制备的热反应香精香气成分分析

Analysis of Aroma Compounds in the Thermal Reaction Flavorings of Tobacco Enzymatic Hydrolysate

中文关键词:  烟草酶解液  热反应香精  香气成分  气相色谱-质谱联用法

英文关键词:Tobacco enzymatic hydrolysate  thermal reaction flavorings  aroma compounds  gas chromatography-mass spectroscopy

中文摘要:

      目的 研究烟草酶解液参与制备的热反应香精的香气成分。方法 以甘氨酸与木糖的美拉德反应液为对照，采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取，气相色谱-质谱联用技术对其进行分离鉴定。结果 烟草酶解液参与制备的热反应香精中共鉴定出34种挥发性风味化合物，包括20个杂环类、4个酸类、3个酮类、3个醇类、2个醛类、1个酚类和1个烃类化合物。 其中，杂环化合物的相对质量分数最高，且糠醛的相对质量分数最高为32.483%，含量为4.799μg/g。美拉德反应对照液中共鉴定出11种挥发性风味成分，包括7个杂环类、1个酸类、1个醛类、1个酚类和1个烃类化合物。结论 与反应对照液相比，热反应烟草香精的制备过程中产生了更多的挥发性香味成分，尤其是杂环类化合物，不仅对烟草风味具有良好的修饰作用， 亦为卷烟香精的重要组成成分。

英文摘要:

      Objective The volatiles in the thermal reaction flavoring made by tobacco enzymatic hydrolysate were studied. Methods The volatiles were extracted by solid-phase micro extraction (SPME) and simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). The Maillard reaction solution reacted by the glycine and xylose, was used to be the contrast solution. Results A total of 34 volatile compounds were identified in the thermal reaction flavoring made by tobacco enzymatic hydrolysate, including 20 heterocyclics, 4 acids, 3 ketones, 3 alcohols, 2 aldehydes, 1 phenolic and 1 hydrocarbon compounds. The relative content of heterocyclics was the highest. The relative content of furfural was the highest extracted by SDE (32.483%, 4.799 μg/g). A total of 11 volatiles were identified in the contrast solution of Maillard reaction, including 7 heterocyclics, 1 acids, 1 aldehydes, 1 phenolic and 1 hydrocarbon compounds. Conclusion More volatiles, especially the heterocyclic compounds, were generated during the preparation of the thermal reaction flavoring of tobacco, which having a major effect on tobacco flavor modification and also being an important component of cigarette flavor.