摘要
为寻找梅拉德反应的新氮源以合成新型烟草增香剂 ,利用正交试验设计 ,系统地研究了酸催化条件下各试验因素对酪蛋白水解效率的影响。各因素对水解效率的影响程度大小为水解时间 >盐酸浓度 >液固比。最佳处理条件是 :水解时间 18h ,盐酸浓度 18% ,液固比 1.6∶1。应用酪蛋白酸水解液和糖进行梅拉德反应合成了具有烤土豆香的非酶棕色化香料 ,卷烟加香试验表明 ,该反应物能显著增强烟香 ,减少杂气 。
The hydrolysis of casein by HCl was systematically studied through orthogonal test design. Some factors of influencing hydrolytic efficiency were also examined. It was found that hydrolytic time was the dominant influence factor, and the concentration of HCl was middle as well as the ratio of liquid to solid had relative small effects. The optimum hydrolytic conditions were 18hrs of hydrolytic time, 18%～20% of HCl 1.6∶1 of the ratio of liquid to solid. The hydrolysate of casein was reacted with glucose to form flavoring materials. Aroma and taste of cigarette smoke were improved significantly by adding the Maillard reaction products to tobacco shred.
出处
《烟草科技》
EI
CAS
2001年第1期8-10,共3页
Tobacco Science & Technology
