基于美拉德反应的红茶茶末烟用香料的制备及加香效果研究
Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reaction
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摘要: 为制备一种甜香型烟用香料,以祁门红茶茶末为原料,通过单因素试验和正交试验优化酶解条件;采用蒙脱土吸附法去除酶解液中的咖啡因,以呋喃、吡咯、吡嗪等杂环化合物含量为指标进行美拉德反应,利用单因素试验和响应面试验优化反应条件,通过GC-MS分析最优条件下美拉德反应香料的香味成分,并将香料用于卷烟加香。结果表明:1)最优酶解条件为酶解时间7 h、酶添加量2.0%、酶解温度48 ℃,在此条件下,与空白对照组相比,实验组的还原糖含量提高了38.35%。2)酶解液经蒙脱土吸附后的咖啡因脱除率高达85.88%,且脱除咖啡因后,酶解液的加香效果有所提升;美拉德反应最优条件为反应温度113 ℃、反应时间95 min、初始pH值8.4、核糖与脯氨酸物质的量比为1∶1。3)最优条件下制备的香料共鉴定出50种物质,与未添加核糖和脯氨酸的美拉德反应香料相比,醇类中的松柏醇、苯乙醇、氧化芳樟醇等物质的含量增加较明显,新增酮类物质为呋喃酮、吡喃酮、吡咯酮和烯醇酮。4)最优条件下制备的香料卷烟加香效果较好,能够改善卷烟的香气,提高协调性,并赋予卷烟焦香、甜香、烘烤香的风味。Abstract: In order to prepare a sweet flavor for tobacco, the enzymatic hydrolysis conditions were optimized by single factor test and orthogonal test with Qimen black tea powder as raw material. The caffeine in the enzymatic hydrolysate was removed by montmorillonite adsorption method. The Maillard reaction was carried out with the content of heterocyclic compounds such as furan, pyrrole and pyrazine as the index. The reaction conditions were optimized by single factor test and response surface test. The aroma components of Maillard reaction spices under the optimal conditions were analyzed by GC-MS, and the spices were used for cigarette flavoring. The results showed that : 1) The optimal enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis time 7 h, enzyme addition amount 2.0%, and enzymatic hydrolysis temperature 48 ℃.Under these conditions, the reducing sugar content of the experimental group increased by 38.35% compared with the blank control group. 2) The caffeine removal rate of the enzymatic hydrolysate adsorbed by montmorillonite was as high as 85.88%, and the flavoring effect of the enzymatic hydrolysate was improved after the removal of caffeine. The optimal conditions for the Maillard reaction were as follows: the reaction temperature was 113 ℃, the reaction time was 95 min, the initial pH value was 8.4, and the molar ratio of ribose to proline was 1∶1. 3) A total of 50 substances were identified in the flavor prepared under the optimal conditions. Compared with the Maillard reaction flavor without ribose and proline, the content of coniferyl alcohol, phenylethyl alcohol, linalool oxide and other substances in the alcohols increased significantly.The new ketones were furanone, pyranone, pyrrolone and enolone.4) The flavoring effect of the flavor cigarette prepared under the optimal conditions was better, which could improve the aroma of the cigarette, improve the coordination, and endow the cigarette with burnt, sweet and baking flavor.
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Key words:
- black tea dust /
- enzymolysis liquid /
- Maillard reaction /
- cigarette flavor
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