烟草酶解液参与制备的热反应香精香气成分分析
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。
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.
标题：烟草酶解液参与制备的热反应香精香气成分分析
英文标题：Analysis of Aroma Compounds in the Thermal Reaction Flavorings of Tobacco Enzymatic Hydrolysate
作者：
曾世通 中国烟草总公司郑州烟草研究院
李鹏 中国烟草总公司郑州烟草研究院
孙世豪 中国烟草总公司郑州烟草研究院
卢斌斌 中国烟草总公司郑州烟草研究院
吴鹏勃 北京工商大学食品学院
张兴 北京工商大学食品学院
张玉玉 北京工商大学食品学院
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,
发表日期：2015-08-14
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