美拉德模型反应在模拟烟叶烘烤过程中的应用研究
Study on the application of Maillard model reaction in the simulation of tobacco flue-curing process
-
摘要: 为研究烟叶烘烤过程中美拉德反应的规律及其产物,建立固定含水率和可变含水率这种美拉德模型反应体系;运用紫外-可见光谱及成分分析,证明以吸光度变化表征美拉德反应强度的可行性;利用固定含水率模型反应,研究L-亮氨酸(Leu)、L-苯丙氨酸(Phe)、L-脯氨酸(Pro)在烟叶不同烘烤阶段的美拉德反应规律;借助可变含水率模型反应,考查3种氨基酸在整个烟草烘烤过程中的产物生成情况。结果表明:3种氨基酸在烟叶烘烤过程中的美拉德反应速率快慢依次为Phe>Leu>>Pro,且Phe和Leu的美拉德反应主要发生在烟叶烘烤的干筋期,而Pro在整个烘烤阶段未发生明显的美拉德反应;3种氨基酸在烘烤阶段生成的产物存在明显差异,Leu的产物以异戊基取代的吡嗪类物质为主,Phe的产物以多种芳香醛、酮类物质为主,而Pro未检测到相关产物。因此,建立的模型反应体系可以利用吸光度变化简单、有效地表征不同氨基酸在烟叶烘烤过程中发生美拉德反应的阶段及反应强度,对烟叶烘烤工艺的优化具有重要的应用价值。Abstract: In order to study the Maillard reaction rules and products in tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and compositional analysis. Using fixed moisture content model reaction, Maillard reaction rules of leucine, phenylalanine, and proline at different tobacco curing stages were studied. Using variable moisture content model reaction, the products of three amino acids during the entire tobacco curing process were studied. The results indicated: The order of Maillard reaction rates during tobacco flue-curing process of the three amino acids was phenylalanine>leucine> > proline. The Maillard reactions of phenylalanine and leucine primarily occurred during the stem-drying stage, while significant reactions did not occur throughout the entire curing stage for proline. The products generated by the three amino acids during the curing stage were distinctly different. The main products of Leucine were isoamyl substituted pyrazines, while those of phenylalanine were various aromatic aldehydes and ketones, and no relevant products were detected for proline. The established model reaction system enables the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
-
-
[1]
王荣浩,李林林,陈栋,等.美拉德反应在烟草加工中的应用研究进展[J].食品工业科技,2019,40(3):345-350
,356. -
[2]
沈晗,葛炯,王逸枫,等.福建烟叶游离氨基酸等主要含氮化合物与感官质量的关系[J].中国烟草学报, 2022,28(5):23-31.
-
[3]
贾国涛,王晓瑜,孙溢明,等.我国八大香型生态区域烤烟游离氨基酸含量与烟叶品质的关系分析[J].作物杂志,2023(3):195-199.
-
[4]
过伟民,郭建华,董洪旭,等.烤烟游离氨基酸与感官品质的关联及烘烤过程的变化规律研究[J].中国烟草学报,2018,24(6):16-25.
-
[5]
韶济民,张海燕,李奇,等.四川烤烟游离氨基酸含量特征及其与烟叶品质关联分析[J].南方农业学报, 2023,54(8):2279-2288.
-
[6]
董洪旭,李小兰,奚家勤,等.不同香型产区烤烟游离氨基酸含量及组成差异分析[J].烟草科技,2017,50(3):15-22.
-
[7]
朱龙杰,曹毅,朱怀远,等.美拉德反应产物中三类官能团化合物的质量分布与主体香气特征[J].食品工业科技,2020,41(24):256-263
,329. -
[8]
XIAO Q,WOO M W,HU J W,et al. The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteinsglucose Maillard reaction products[J]. Food Bioscience, 2021,43:101225.
-
[9]
YU H,ZHANG R Y,YANG F W,et al. Control strategies of pyrazines generation from Maillard reaction[J]. Trends in Food Science&Technology,2021,112:795-807.
-
[10]
陈颐,张笑,杨志怀,等.烟叶烘烤过程中蛋白质的降解及相关酶活性的变化[J].中国烟草学报,2019,25(5):70-76.
-
[11]
李峥,邱坤,方明,等.基于形态学和色度学的烘烤过程中烟叶水分含量变化的模型[J].江苏农业科学, 2019,47(19):209-214.
-
[12]
张佳佳,过伟民,段卫东,等.上6片烟叶烘烤过程中水分与颜色及化学成分的协同变化[J].烟草科技, 2021,54(3):17-23
,57. -
[13]
李生栋,付宗仁,胡蓉花,等.烟叶烘烤过程中水分变化及干燥数学模型构建[J].南方农业学报,2018,49(1):121-129.
-
[14]
潘高伟,郭伟雄,韩佳彤,等.广东烤烟不同区位叶面的pH值差异化分析[J].河南农业科学,2022,51(8):174-180.
-
[15]
刘兴余,刘德水,马莉,等.打叶复烤环节碳酸钠缓冲液处理对贮藏片烟TSNAs累积和烟叶品质的影响[J].中国烟草学报,2020,26(3):33-42.
-
[16]
汪季涛,朱徐睿,舒俊生,等.不同醇化方式对烤烟品种翠碧一号片烟醇化效果的影响[J].中国烟草科学, 2023,44(3):62-68.
-
[17]
张凤梅,汤高奇,田玮,等.模式体系谷氨酸-葡萄糖美拉德反应程度研究[J].中国食品学报,2019,19(3):49-59.
-
[18]
刘雅芳,滕杰,刘洋,等. SBSE-GC-MS分析不同等级宁红茶的差异香气成分[J].食品工业科技, 2023, 44(11):254-264.
-
[19]
HU J X,LI X,YU Q T,et al. Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing[J]. International Journal of Biological Macromolecules, 2023,240:124347.
-
[20]
CAO J R,YAN H X,LIU L. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products[J]. LWT,2022,161:113343.
-
[21]
WANG M Q,MA W J,SHI J,et al. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS),gas chromatographyolfactometry (GC-O), odor activity value (OAV), and aroma recombination[J]. Food Research International, 2020,130:108908.
-
[22]
ZHANG X M,SHI Y P,WANG L Z,et al. Metabolomics for biomarker discovery in fermented black garlic and potential bioprotective responses against cardiovascular diseases[J]. Journal of Agricultural and Food Chemistry, 2019,67(44):12191-12198.
-
[23]
KAEWTATHIP T, WATTANA-AMORN P, BOONSUPTHIP W, et al. Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids:Influence of solution pH on formation kinetic and antioxidant activity[J]. Food Chemistry,2022,393:133329.
-
[24]
朱龙杰,张华,吴洋,等.碱性体系下美拉德反应产物中关键香味成分的种类及质量分数[J].烟草科技, 2020,53(6):41-47
,80. -
[25]
THENG A H P, OSEN R, CHIANG J H. Influence of reducing sugars and protein-to-sugar ratios on volatile profile,pH,and browning intensity of Maillard-reacted nutritional yeast hydrolysateFree[J]. International Journal of Food Science and Technology,2024,59(9):6325-6339.
-
[26]
陈芝飞,蔡莉莉,陈小龙,等.基于香韵活性值的不同产地中间香型烤烟风格特征差异分析[J].轻工学报, 2022,37(1):79-86.
-
[27]
SCALONE G L L, LAMICHHANE P, CUCU T, et al. Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems[J]. Food Chemistry,2019,278:533-544.
-
[1]
-
点击查看大图
计量
- PDF下载量: 17
- 文章访问数: 12023
- 引证文献数: 0
下载:
