摘要
以葫芦巴为原料制备烟用香料,并且对其制备工艺进行优化。以水溶性的氨基酸及葡萄糖含量为指标,对发酵时间、加酵母量、pH 3个条件进行优化。在最优的发酵条件下,进行4个梯度的美拉德反应时间的处理。使用同时蒸馏萃取法提取香味物质,使用气相色谱-质谱联用法(GC-MS)进行鉴定,最后把制得的香料加入卷烟进行评吸。结果表明:最佳发酵条件:加酵母量体积分数5%,pH=7,时间24 h。美拉德反应8、12、16、20 h得到的葫芦巴发酵液中检测出挥发性成分分别为31种、40种、19种、16种。主成分分析结果得出美拉德反应时间8、12 h的样品香气主成分有显著差异,美拉德反应时间16、20 h的样品香气主成分无显著差异。美拉德反应时间为12 h的产物对空白烟进行加香进行评吸的效果最佳。
The purpose of this research was to prepare the tobacco flavor with fenugreek as the raw material,and to optimize the preparation process.Firstly,using contents of water-soluble amino acids and glucose as indicators,three factors including fermentation time,the amount of yeast added and pH were optimized.Then,under the optimal fermentation conditions,four time gradients of Maillard reaction were processed.The aroma compounds were extracted by simultaneous distillation extraction,and identified by gas chromatography-mass spectrometry(GC-MS).Finally,the prepared flavors were added to cigarettes for sensory evaluation.The results showed that the optimum fermentation conditions were as follows:the amount of yeast added 5%volume fraction,pH=7,time 24 h.The amount of volatile components detected from fenugreek fermentation broth by Maillard reaction for 8 h,12 h,16 h and 20 h were 31,40,19 and 16 kinds,respectively.The principal component analysis showed that the aroma components of samples from Maillard reaction time of 8 h and 12 h were significantly different,the aroma components of samples from Maillard reaction time 16 h and 20 h were not significantly different.When the flavor obtained by Maillard reaction time of 12 h was added into blank cigarette,the sensory result was the best.
作者
刘绍华
姜宇
冉盼盼
白家峰
田数
姚延超
许春平
LIU Shaohua;JIANG Yu;RAN Panpan;BAI Jiafeng;Tian Shu;YAO Yanchao;XU Chunping(Technical Center of China Tobacco Guangxi Industrial Co.Ltd,Nanning 530001,China;College of Food and Biology Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Inner Mongolia Kunming Cigarette Co.ltd,Hohhot 010000,China)
出处
《南昌大学学报（工科版）》
CAS
2018年第1期27-34,共8页
Journal of Nanchang University(Engineering & Technology)
基金
广西中烟合作资助项目(20170611)
关键词
烟用香料
发酵
美拉德反应
主成分分析
tobacco flavor
fermentation
Maillard reaction
principal component analysis
