摘要
【目的】比较赖氨酸Amadori和Heyns化合物的热解产物及对其烟草风味的影响。【方法】以赖氨酸和葡萄糖或果糖为原料,以偏重亚硫酸钠为催化剂、甲醇和冰醋酸为溶剂,分别合成赖氨酸的Amadori和Heyns化合物,采用在线热裂解-气相色谱/质谱联用技术(Py-GC/MS)对比了2种化合物的热解产物差异,并通过感官评吸实验比较了二者对卷烟风味的影响。【结果】(1)赖氨酸Amadori和Heyns化合物热解均能产生醛酮类、呋喃类、吡啶类、吡嗪类及吡咯类香味物质,同一类别产物的相对含量有较大差异。(2)赖氨酸Heyns化合物热解得到的风味成分数量更多。(3)赖氨酸Amadori化合物和Heyns化合物对卷烟的主要作用为增香、增浓和降低刺激,并使烟气更加流畅顺滑,赖氨酸Heyns化合物增加了卷烟白肋烟特征。【结论】赖氨酸Amadori化合物和Heyns化合物的热解产物不同,对卷烟风味的影响存在差异。
[Background] This study aims to comparatively analyze the effects of pyrolysis products of lysine Amadori and Heyns compounds on tobacco flavor. [Methods] the Amadori and Heyns compounds of lysine were synthesized with lysine, glucose and fructose as materials, sodium bisulfite as a catalyst and methanol and glacial acetic acid as solvent. The pyrolysis-gas chromatography/mass spectrometry(Py-GC/MS) technology was used to directly introduce the pyrolysis products into the gas chromatography-mass spectrometer for comparative analysis of pyrolysis products, followed by evaluating the effects of the two compounds on tobacco flavor. [Results] The test data show:(1) lysine Amadori and Heyns compounds could both produce aldehydes, ketones, furans, pyridines, pyrazines and pyrrole fragrances, and the relative contents of the same type of products were quite different.(2)The pyrolysis of lysine Heyns compounds produced more flavor components;(3) The main effects of the lysine Amadori and Heyns on cigarettes were manifested as flavor enhancement, densification, and the smoothing of smoke. The lysine Heyns compound added burley characteristics to cigarettes[Conclusion] The pyrolysis products of lysine Amadori and lysine Heyns were different, and their effects on the flavor of cigarettes were different as well.
作者
刘瑞红
张俊岭
王晓瑜
贾国涛
陈洋
刘惠民
郭吉兆
姚倩
陈满堂
刘绍锋
王宝林
LIU Ruihong;ZHANG Junling;WANG Xiaoyu;JIA Guotao;CHEN Yang;LIU Huimin;GUO Jizhao;YAO Qian;CHEN Mantang;LIU Shaofeng;WANG Baolin(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd,Zhengzhou 450000,China)
出处
《中国烟草学报》
CAS
CSCD
北大核心
2022年第3期17-25,共9页
Acta Tabacaria Sinica
基金
国家烟草专卖局科技重点研发项目“烤烟烟叶风格与质量的化学表征组学研究”(110202002003)
河南中烟科技项目“‘豫浓香’烟叶关键成分及代谢组学解析”(2019410001340052)。
