Research Of Maillard Reaction Differences Among Flue-cured Tobacco Genotypes

Maillard Reaction is one of the main sources of tobacco characteristic aroma.Its products have a low threshold,good quality of aroma,excitant small etc.,providing larger contribution to the tobacco aroma.To research the differences and reasons of Maillard reaction among different varieties,this paper chose the varieties which had great different at Maillard Reaction Products(MRPs)quantity to experiment.Through spraying amino acid and reducing sugar on flue-cured tobacco leaf and then proceeded manual fermentation,influential factors Maillard reaction were selected.The differences of amino acid metabolism and the reducing sugar metabolism of flue-cured tobacco among different varieties and the impact on the Maillard reaction were researched.For selecting high quality varieties,controlling the Maillard reaction and raising the quality of tobacco aroma provided the theory basis.1.MRPs,color value,quality of appearance and smoking from 30 varieties were measured.The results showed that Yuyan10 and Yuyan11 had higher MRPs while Yuanyan8 and NC89 lower.Among varieties MRPs' average was 22.24?g/g and their variable coefficient was 30.27.MRPs had discrepancy among varieties.In the aspect of color value varieties with high MRPs had high red chromaticity,high yellowness and high saturation and had low chromaticity angle.The aroma quality indicators,quality of aroma,quantity of aroma,concentration and soft fineness etc.,was high among varieties with high MRPs.Maillard reaction had certain contribution to appearance color of tobacco leaf.With high MRPs varieties had high evaluation of appearance quality.All those said that Maillard reaction had differences among different flue-cured tobacco varieties and had great influence on the quality of appearance and smoking.2.Amino acid and reducing sugar in flue-cured tobacco were measured.Flue-cured tobacco leaves were sprayed different concentration amino acid and reducing sugar and browning degree was surveyed in the process of manual fermentation.The results showed that in flue-cured tobacco,proline,glutamic acid and aspartic acid had higher content.Yuyan10 and Yuyan11 had higher amino acid while NC89 and Yuanyan8 lower.Among varieties the amount of amino acid existed average 7.04 mg/g and variable coefficient 14.03.Among varieties the contents of reducing sugar were differences,Yuyan10 and Yuyan11 higher and NC89 low.among varieties through one year aging had different browning degree and brown variable.Reducing sugar and amino acid with MRPs and brown variables are significant or very significant positive correlation.With different treatments leaves' Browning degree all increased in varying degrees.Sprayed proline,glycine and lysine leaves' Browning degree were higher than that sprayed reducing sugar,and increased the amount of amino acid in tobacco leaf could increase the Maillard reaction.Amino acid and reducing sugar in different varieties flue-cured tobacco existed differences and both had influence on Maillard reaction but the effects of amino acid content was more important.3.To research sugar and amino acid metabolism,related enzyme activity,the content of sugar and amino acid and MRPs in tobacco leaf were measured.The results showed that SS,Inv and amylase in Yuyan10 had higher activity and the content of reducing sugar in Yuyan10 was high,while in NC89 all were low and in Zhongyan100 were in the middle.The P5 CS,OAT,AAT,AK,Pro,amount of amino acid and MPRs had the same shifty regular.Content of MPRs differences among varieties derived from the differences content of amino acid and reducing sugar in tobacco,and were closely related indexes of amino acids metabolism and reducing sugar metabolism in tobacco leaf.