摘要
为建立一种科学、通用的白肋烟烘焙均匀性评价方法,以葡萄糖胺、果糖-谷氨酸、果糖-苯丙氨酸和果糖-天冬酰胺4种美拉德反应中间产物作为白肋烟烘焙均匀性的特征标记物,采用LC-MS/MS检测技术对烘焙后的烟叶进行定量分析,通过多种统计分析手段优化取样方法,构建了基于美拉德反应中间产物分析的多指标烘焙均匀性评价方法。结果表明:①所选标记物表征烘焙均匀性具有良好适用性;以取样质量50g、取样次数30次、取样间隔时间60s作为白肋烟烘焙均匀性的取样方法具有较好的代表性,能够满足检测需要。②同一规格产品、不同生产批次烘焙的白肋烟叶组烟叶中4种美拉德中间产物含量一致性良好,变异系数为2.5%~3.3%;烘焙均匀性系数为91.5%~93.2%,变异系数为0.9%。所建均匀性评价方法稳定性良好,同一规格产品、不同生产批次的白肋烟烘焙均匀性结果一致。相较于传统含水率检测,本方法通过量化美拉德反应产物的分布,客观评价了白肋烟烘焙工艺的内在质量一致性,可为混合型卷烟工艺优化和工艺缺陷识别提供新工具。
To establish a scientific and objective method for assessing the roasting uniformity of burley tobacco,four Maillard reaction intermediates(glucosamine,fructose-glutamic acid,fructose-phenylalanine and fructose-asparagine)were selected as the characteristic markers.A liquid chromatography-tandem mass spectrometry(LC-MS/MS)method was developed for quantitative analysis of the four markers from the roasted tobacco leaves.The sampling protocol was optimized using multivariate statistical analysis,and then a multi-indicator assessment strategy for the roasting uniformity of burley tobacco was established by analyzing the Maillard reaction intermediates.The results showed that:1)The selected markers showed satisfactory applicability for characterizing roasting uniformity.The sampling protocol of 50 g sample mass,30 sampling repetitions,and 60 s sampling intervals showed better representativeness and could meet the analytical requirements.2)The method showed robust stability with the coefficients of variation(CV)ranging from 2.5%to 3.3%for the contents of the four Maillard reaction intermediates in blended burley tobacco leaves over different production batches of the same specification.The coefficients of roasting uniformity reached 91.5%-93.2%with a batch-to-batch CV of 0.9%.In conclusion,the established approach to assess roasting uniformity was stable and the assessment results for the roasting uniformity of burley tobacco from different production batches of the same specification were consistent.Compared with the traditional moisture content detection,the established method objectively assessed the intrinsic quality consistency of burley tobacco roasting processes by quantifying the Maillard reaction product distribution,and provided a novel tool for optimizing the blended cigarette manufacturing process and identifying potential process deficiencies.
作者
张杰
杜国荣
矫海楠
徐同广
刘德水
杨振民
黄伟
蒋成勇
马莉
朱景溯
史素娟
黄典
马雁军
白若石
欧亚非
胡林
ZHANG Jie;DU Guorong;JIAO Hainan;XU Tongguang;LIU Deshui;YANG Zhenmin;HUANG Wei;JIANG Chengyong;MALi;ZHU Jingsu;SHI Sujuan;HUANG Dian;MAYanjun;BAI Ruoshi;OU Yafei;HU Lin(Beijing Working Station,Technology Center,Shanghai Tobacco Group Co.,Ltd.,Beijing 101121,China;Beijing Life Science Academy,Beijing 102211,China)
出处
《烟草科技》
北大核心
2025年第7期1-9,19,共10页
Tobacco Science & Technology
基金
上海烟草集团有限责任公司科技项目“基于美拉德反应的白肋烟加料烘焙技术及应用”(K2020-2-020P)。
关键词
白肋烟
烘焙
均匀性
美拉德反应
中间产物
Burley tobacco
Roasting
Uniformity
Maillard reaction
Intermediate
