Analytical Study Of Key Products Of Maillard Reaction In The Process Of Silk Production

The Maillard reaction is accompanied by the entire silk process,its degree of reaction and processing intensity is closely related,andit is helpful to study the change rule of Maillard reaction with the strength of processing to better adjust the process parameters and promote the homogenization of processing strength.In this paper,the analytical methods for the content of the key products of pyrazine,pyridine and Amadori compounds were developed,a series of experiments were carried out to simulate the difference of pyrazine,pyridine and Amadori compounds in the process of making silk.The effects of different temperature,humidity,pH and treatment time on the changes of the contents of pyrazine,pyridine and Amadori compounds in the process of Maillard reaction were simulated,which can provide reference for the processing strength and homogenization control of cigarette processing technology.The main research results are as follows:(1)Analysis method development.The extraction method and instrumental conditions of pyrazine,pyridine and Amadori compounds were optimized,which are the key products of the mesolate reaction in tobacco:The pyridine and pyrazine compounds were extracted by simultaneous distillation and extraction with hydrochloric acid solution of 5%concentration,and the pH was adjusted by NaOH solution with 20%concentration,the extraction solution was extracted by dichloromethane to obtain Purification of the purpose of the extract;The determination of the mobile phase and the mobile phase gradient of the Amadori compound by the optimization of its chromatographic,mass spectrometric conditions and pretreatment conditions,the mass spectrometric parameters of each substance in the positive ion mode and the pretreatment of the sample.The gas chromatography-mass spectrometry(GC-MS)and ultra-high performance liquid chromatography-mass spectrometry(LC-MS-MS)were developed for the analysis of the key products of Maillard reaction.(2)Analysis of content difference.The results showed that there were significant differences in the content of key products in different regions of different regions,different varieties and different parts of tobacco leaf by comparing and measuring the difference of pyrazine,pyridine and Amadori compounds in different tobacco leaves and representative cigarettes at home and abroad.However,the difference of content of Amadori compounds in raw tobacco to tobacco,flue-cured tobacco and mixed-type cigarettes was significantly reduced,which indicated that mixed tobacco could add certain components to promote Maillard reaction during the process of tobacco processing,aroma quality and quantity of cigarettes.The contents of pyrazine and pyridine in the tobacco were negatively correlated with the tar content in the cigarette package;The content of pyrazine and pyridine flavor components in mixed cigarettes was positively correlated with the tar content in cigarette packs.The content of pyrazine and pyridine flavor components in tobacco was significantly higher than that of flue-cured tobacco,probably because of the difference between the two types of cigarettes The differences of raw materials and treatment methods lead to differences in pyrazine and pyridine flavor components in tobacco.(3)Regular research.The changes of the contents of pyridine,pyrazine and Amadori compounds in flue-cured tobacco and burley tobacco under different temperature,humidity,pH and time were studied by gas chromatography-mass spectrometry(GC-MS)and ultra performance liquid chromatography-mass spectrometry(LC-MS-MS).The total amount of Amadori compounds in flue-cured tobacco showed a tendency to increase and decrease with the increase of pH and heating time,but negatively correlated with the temperature and humidity of tobacco leaves,the total amount of pyrazine and pyridine compounds increased first and then decreased with the increase of temperature,pH and heating time,and negatively correlated with the humidity of tobacco leaves;The content of Amadori compounds in burley tobacco increased first and then decreased with the increase of temperature and heating time,negatively correlated with pH,and the effect of humidity on Amadori compound was not obvious,Pyrazine and pyridine compounds increased first and then decreased with increasing temperature and heating time,and negatively correlated with humidity and pH.