Preparation Of Maillard Reaction Intermediates In Aqueous Medium And Its Application Of Cigarettes

Maillard reaction products(MRPs),which flavor is similar to natural flavor of tobacco,are often used as tobacco spices applied in tobacco to enhance the quality of cigarettes.But some fragrant substances of Maillard reaction products are strong volatility and easily cause the aroma effect of cigarettes not ideal.Maillard reaction intermediates,as important aromatic precursor substances in cigarettes,which chemical properties are stable at room temperature,but are easy to produce aroma substances after heating.Applying Maillard reaction intermediates in the cigarette process can significantly improve and stabilize the quality of cigarette with the production of aroma substances in the subsequent combustion process that it deserves a very broad application prospects in tobacco field.In this reserch,using reducing sugars and amino acids as raw materials,the critical conditions of 29 kinds of Maillard reaction intermediates were determined by comparison of color inhibition effect via the temperature-elevating Maillard reaction,based on the mechanism of the inhibition of pigments formation because of the interaction of cysteine reacted with Maillard reaction intermediates.The reference smoke prepared by Jiangsu Tobacco Industry Co.,Ltd was selected to add Maillard reaction intermediates.The sensory evaluation method of labeled affective magnitude scale was established,and the sensory characteristics of the cigarettes were evaluated.This Maillard reaction intermediates that highlighted the product style and enhanced the quality of cigarettes were selected.The result showed that the intermediate of N-(2-deoxy-D-glucose-2-yl)-phenylalanine derived from fructose and phenylalanine were identified to be the best flavoring effect in cigarettes.N-(2-deoxy-D-glucose-2-yl)-phenylalanine was prepared in aqueous medium for further purification and structural characterization study.Most of the phenylalanine was removed initially by the difference of solubility in ethanol solvent.The purity of HRP which was purified by semi-preparative high performance liquid chromatography reached 95%.The pure product was characterized by mass spectrometry and nuclear magnetic resonance to estimate the structure information of HRP.In the same thermal reaction conditions,the total conversion amount of volatile components of Maillard reaction products from phenylalanine and fructose was 32.91 mg/mol per amino group,while it was 295.44 mg/mol per amino group from N-(2-deoxy-D-glucose-2-yl)-phenylalanine.The result showed that the content of volatile components from Maillard reaction intermediates was increased by 8.98 times compared to the same molar fraction of amino acid and sugar for the same futher heat treatment,which indicated a stronger flavor formation ability of N-(2-deoxy-D-glucose-2-yl)-phenylalanine.The subsequent heat treatment stability of the complete Maillard reaction products and the corresponding intermediates derived from phenylalanine-fructose was compared.As the heat treatment time was prolonged,the aroma of the complete Maillard reaction products solution was reduced by 74.7%,while the flavor components of the intermediate of N-(2-deoxy-D-glucose-2-yl)-phenylalanine solution increased by 12.1 times,indicating a characteristic of controlled formation of flavor in processing processes.The effects of different factors on the extraction efficiency of HRP were studied by adding N-(2-deoxy-D-glucose-2-yl)-phenylalanine solution to tobacco leaf.The optimal extraction conditions of HRP were determined as follows: methanol was extraction reagent,solvent/solid ratio was 20:1(m L/g),the extraction temperature was 25°C,the extraction time was 40 min and the extraction efficiency reached 95%.The method of analyzing HRP in tobacco was established,and the content of HRP in cigarette processing was analyzed to study the stability of HRP in storage leaves,shredding and baking process.The results showed that the loss of exogenous HRP in the storage leaves and shredding process was small,while the losst of exogenous HRP in the baking process was great and the concent was reduced by 23.6%.HRP solution derived from phenylalanine-fructose was added to tobacco leaf to analyze the volatile components of flue gas and investigate the effect of HRP to the content of aroma substances in cigarettes.It was proved that the HRP derived from fructose-phenylalanine was one of the natural flavor precursors produced in alcoholization process of tobacco,which could enhance the aroma of cigarettes.