不同反应条件下的Maillard 反应产物对卷烟燃吸品质的影响研究

Effects of Maillard reaction product under different reaction conditions on cigarettes

摘要: 制备了在不同反应条件下混合氨基酸和葡萄糖的Maillard 反应产物, 并把它们加入空白烟丝中进行详细的感观评价, 在该反应体系中, 反应温度为105 ℃左右, pH 为10 左右, 反应时间5 h 左右条件下的Maillard 反应产物对卷烟加香效果较好。

Abstract: The Maillard reaction production from the mixture of amino acids and glucose under different conditions was added to the vacant cut tobacco for detailed evaluations. The results showed that the best adding effect of Maillard reaction productions were obtained under reaction condition of temperature 105℃, pH10 and 5 hours.