Study On Scavenging The Tobacco Free-radical By Maillard Reaction Intermediate

Maillard Reaction occurs between amino compounds and reducing sugars. It is reported that the Maillard reaction products(MRPs) have the ability of antimutagenicity and scavenging free-radical, which have been used as preservative and antisepsis in food. Amadori compounds are fromed in the initial phase of the Maillard reaction, called the Maillard reaction intermediate. They are isolated compounds, with relatively steady property. This paper studied the scanvaging ability of Amadori compounds on free-radical, as well as developed the sensory evaluation and analysis of economic benefit when Amadori compounds added to the cigarette. The purpose is searching a kind of tobacco free-radical scanvager with remarkable effect and harmness property. This item is an innovative study in tobacco industry, providing scientific basis for the application of the Maillard Reaction intermediates to decrease harmness and reduce tar in cigarette.The main content of this paper can sum as follows:I The synthesis of the Maillard reaction intermediate was studied. In anhydrous methanol system, using proline and glucose, we received the Maillard reaction intermediate, 1-proline-1-deoxy-fructose (for short PF). The purified product was identified by IR, MS, NMR;Its optimum reaction condition and a 68% yield of intermediate were obtained.II The scavenging effect of the Maillard reaction intermediates on three kinds of active oxygen free-radical(hydroxyl radical,superoxide anions and hydrogen peroxide radical)studied by using chemiluminescence and spectrophotometer respectively,the mechanism for scavenging free-radical was also explored. The results show that the intermediates have the ability of scavenging free-radicals. Mostly because the free-radical and intermediates formed certain stable adduct compounds,the free-radical link reaction were destroyed thereby.III Scavenging active oxygen free-radical by the pyrolytic compounds of intermediates was studied. Collected the pyrolytic compounds at temperature 200℃& 300℃,and determined their scavenging effect on superoxide anions and hydrogen peroxide radical by chemiluminescence . We have found that the pyrolytic compounds of intermediates have scavenging ability on free-radical.IV The effect of scavenging the free-radical in cigarette smoking was detected with electron spin resonance (ESR). Experimental result showed the free-radicals can effectively reduced by intermediates,which providing theorical basis for the application of the Maillard intermediate in development of safe cigarette.V The intermediates were added to the tobacco for detailed sensory evaluations,the results showed that the intermediates contained in tobacco preferred to the oriental tobacco in many respects such as aroma of smoke and the aftertaste. And the analysis of theirs economic benefit also showed that the intermediates would contribute to improve cigarette quality and market competence,as well as would be benefit for the health condition of the smokers.