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。
In order to study the Maillard reaction rules and products during the 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 component analysis.By using the fixed moisture content model reaction,the Maillard reaction rules of L-leucine(Leu),L-phenylalanine(Phe),and L-proline(Pro)at different tobacco curing stages were studied.By using the variable moisture content model reaction,the product generation of the three amino acids during the entire tobacco curing process was investigated.The results indicated:The order of Maillard reaction rates of the three amino acids during the tobacco flue-curing process was L-phenylalanine(Phe)>L-leucine(Leu)>>L-proline(Pro).The Maillard reactions of L-phenylalanine(Phe)and L-leucine(Leu)primarily occurred during the stem-drying stage,while no significant Maillard reactions occurred throughout the entire curing stage for L-proline(Pro).The products generated by the three amino acids during the curing stage were distinctly different.The main products of L-leucine(Leu)were isoamyl-substituted pyrazines,while those of L-phenylalanine(Phe)were various aromatic aldehydes and ketones,and no relevant products were detected for L-proline(Pro).The established model reaction system allows for 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.
作者
杨伟平
徐秀娟
席辉
张文娟
刘珊
崔凯
郭亚龙
杨春强
YANG Weiping;XU Xiujuan;XI Hui;ZHANG Wenjuan;LIU Shan;CUI Kai;GUO Yalong;YANG Chunqiang(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China)
出处
《轻工学报》
北大核心
2025年第5期91-100,109,共11页
Journal of Light Industry
基金
国家烟草专卖局创新平台科研活动稳定支持专项项目(国烟科(2021)171号)。
关键词
美拉德模型反应
烟叶烘烤过程
反应规律
美拉德反应产物
氨基酸
Maillard model reaction
tobacco flue-curing process
reaction rule
Maillard reaction products
amino acid
