【摘要】 研究了L-苯丙氨酸参与的Amadori化合物的合成反应条件,及该产物对卷烟吸味的影响。结果表明,用乙醇、丙二醇作溶剂,D-木糖或D-果糖作反应物,反应物配比为1∶3所得的Amadori产物对烟草的作用效果较明显。利用裂解-气/质联用仪(PYROLYSIS-GC/MS)测定了L-苯丙氨酸与木糖反应生成的Amadori化合物在300℃下裂解产生的多种致香成分,证实了L-苯丙氨酸与还原糖生成的Amadori化合物能改善卷烟制品的抽吸效果。更多还原

【Abstract】 The Amadori comopound synthesized from L-phenylalanine under different conditions and its effect on tobacco flavor were studied.The results showed that the Amadori product produced with ethanol or propanediol as solvent,D-xylose or D-fructose as reactant,molar ratio of L-phenylanaline to sugar 1/3,had more improvement on tobacco flavor.The analysis of pyrolysis-GC/MS showed that various volatile aroma components were pyrolyzed at 300 ℃,and the improvement of Amadori compound on smoking effect of cigarettes was confirmed.更多还原