CN106820253A - Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application - Google Patents
Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application Download PDFInfo
- Publication number
- CN106820253A CN106820253A CN201710031925.6A CN201710031925A CN106820253A CN 106820253 A CN106820253 A CN 106820253A CN 201710031925 A CN201710031925 A CN 201710031925A CN 106820253 A CN106820253 A CN 106820253A
- Authority
- CN
- China
- Prior art keywords
- cysteine
- reaction
- precursor
- maillard reaction
- tobacco aromaticss
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
- A24B15/306—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation one reactant being an amino acid or a protein, e.g. Maillard's reaction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Method of tobacco aromaticss precursor and products thereof and application are mutually prepared the invention provides a kind of cysteine trace method water, differential responses time addition cysteine tracer of the present invention during low temperature Maillard reaction, then there is high temperature Maillard reaction, compare its color and luster inhibition in high temperature Maillard reaction, so that it is determined that the critical reaction time that Heyns rearrangement products are formed, water at low temperature mutually prepares intermediate under the critical condition, and gained intermediate is the tobacco aromaticss precursor.Production cost is greatly reduced, the design requirement of the Green Development that modern industry is proposed is met, in can be completely applied to cigarette product or food.
Description
Technical field
The invention belongs to Food Chemistry and food processing field, and in particular to a kind of cysteine trace method water mutually prepares cigarette
Method with fragrance precursor and products thereof and application.
Background technology
Maillard reaction (Maillard Reaction), reacts also known as non-enzymatic browning or carbonyl ammonia, is reduced sugar (carbon aquation
Compound) reaction of a series of complex that occurs in normal temperature or heating with amino acid/protein, ultimately generate brown even black
Macromolecule melanoidin (or intend melanocyte).Maillard reaction process can typically be summarized as starting stage, interstage and senior
3 stages of stage.In the starting stage, ketose can generate ketose base amine with amino-compound, and ketose base amine can be by extra large grace
Family name's (Heyns) molecular rearrangement isomery is into 2- amino -1,5-anhydroglucitol, also referred to as Heyns rearrangement products (HRP).
Various HRP are had found in tobacco after alcoholization, its total content accounts for 2% or so of flue-cured tobacco dry weight, and is proved
It is the important contributor of tobacco aroma.During natural alcoholization, aminosugars first increases tobacco leaf, and about 2 years reached highest,
Then begin to decline, the variation tendency of aminosugars compares with flue-cured tobacco organoleptic quality variation tendency coincide, and accumulating level reaches most
Gao Shi, quality of tobacco preferably, thus is an important indicator of tobacco natural alcoholization process.Numerous studies prove that HRP is important
Flavor intermediates, can improve suction taste, circle and flue gas, it is fragrant to increase fragrant and sweet and baking, the great application potential in perfuming cigarette.
HRP not only has perfuming effect of the complete maillard reaction product (MRPs) in cigarette, and stability is stronger,
It is expected to it and replaces part MRPs to be added in cigarette product with unique advantage.According to existing, due to Maillard reaction
Sufficiently complex, product is various, the bad control of course of reaction, causes portioned product perfuming effect undesirable.Influence Maillard reaction
Factor have temperature, time, solvent, pH value, humidity etc., also have much relations with the sugar and amino acid etc. for participating in reaction.Due to
The temperature that spices used by tobacco flavoring is normally used is higher, the fragrance that required fragrance has when being not normal temperature.In the combustion of cigarette
Up to 700~800 DEG C, at this high temperature, complete maillard reaction product MRPs will divide cigarette end maximum temperature during suction
Solution, itself fragrance has been difficult to be smelt.Therefore, the effect of perfuming is that the product for enabling it to crack plays elimination cigarettes, wines and miscellaneous goods gas, is increased
Cigarette inhales taste, and the purpose of quality of tobacco is improved so as to reach.Complete maillard reaction product is during production of cigarettes and storage
Easily there is the loss of Volatile infochemicals, causing perfuming to act on can not reach target.Pointedly prepare some HRP
Intermediate, as external source fragrance precursor supplement be added in pipe tobacco, it is possible to increase tobacco leaf usability, facilitate tobacco leaf formulation, improve
Cigarette reviewing prnciple.
Domestic and international many tobacco enterprises and scientific research institution have all actively developed the study on the synthesis of HRP and in perfuming cigarette side
The application study in face.In current prior art, HRP is mainly heated to reflux preparing in organic solvent, generally selects methyl alcohol work
It is effective reaction dissolvent.Methyl alcohol is applied to industrialized production as reaction dissolvent has production cost higher and dangerous.
Methyl alcohol is inflammable and explosive and with stronger toxicity, is completely unsuitable for the industrialized production of HRP.Industrialized Maillard reaction mistake
Journey is typically carried out under high temperature aqueous phase system, should under the conditions of HRP once formed it is rapid occur dehydration, degraded etc. it is layer after layer time
Order reaction, may not stablize and be prepared into target HRP, even the micro-analysis of laboratory level is all difficult to capture these
Reaction intermediate.Therefore there is a kind of technique of synthesis in water HRP to appear, realize that it is safely prepared.
The content of the invention
For the shortcoming and defect of above-mentioned prior art, cigarette is mutually prepared the invention provides cysteine trace method water fragrant
The method for expecting precursor.
The purpose of the present invention is to be achieved through the following technical solutions：
The method that cysteine trace method water mutually prepares tobacco aromaticss precursor, by the amino acid of 1~10 weight portion and 10 weights
The ketose for measuring part is dissolved in the water of 100~500 weight portions, the pH to 6.5~8.5 of the mixed solution is adjusted, at 70~140 DEG C
Under carry out low temperature Maillard reaction, adopt the terminating reaction that is cooled with an ice bath, be concentrated to give the tobacco aromaticss precursor through low temperature；Its
In, the determination of optimal reaction time uses cysteine trace method under the conditions of selecting, and comprises the following steps that：
(1) amino acid and ketose are dissolved in the water in selected ratio, adjust the pH of the mixed solution, resulting solution is put down
5~10 parts are divided into, are poured into respectively in Maillard reaction bottle, first stage low temperature Mei Lade is carried out under identical selected temperature
Reaction, the terminating reaction that is cooled with an ice bath is adopted after reacting different time in 15~130min；
(2) the tracer cysteine of equivalent, each part reaction are added in each part reaction solution respectively obtained by step (1)
Liquid carries out second stage high temperature Maillard reaction under the same conditions, adopts the terminating reaction that is cooled with an ice bath, and obtains alternating temperature Mei Lade
Reaction solution；
(3) absorbance of each part alternating temperature Maillard reaction solution respectively obtained by determination step (2) under wavelength 420nm
Value, describes the relation curve of gained absorbance and respective reaction time in step (1), corresponding according to absorbance minimum point
In the reaction time, determine the optimal reaction time under corresponding conditionses.
This method acts on Heyns rearrangement products based on cysteine can effectively prevent its further reaction from forming colour generation
The mechanism of material, the differential responses time addition cysteine tracer during low temperature Maillard reaction, then occurs high
Warm Maillard reaction, compares its color and luster inhibition in high temperature Maillard reaction, so that it is determined that Heyns rearrangement products are formed
Critical reaction time, water at low temperature mutually prepares intermediate under the critical condition, before gained intermediate is the tobacco aromaticss
Body.
The amino acid is in alanine, aspartic acid, valine, lysine, methionine, cysteine and its salt
It is at least one；The ketose is at least one in erythrulose, xylulose, fructose.
In step (2), the dosage of tracer cysteine is 0.5~10% of amino acid dosage in step (1).Throw
Dosage is too small to cause Maillard reaction system color and luster inhibition unobvious, dosage can excessively cause remaining cysteine with
Reducing sugar reaction, reduces the utilization rate of cysteine, the judgement to alternating temperature Maillard reaction color and luster is influenceed, while cost increase.
In the second stage high temperature Maillard reaction, the pH of each part reaction solution is adjusted to 6.5~8.5；The temperature of reaction
It it is 120~160 DEG C, the reaction time is 60~200min.
Present invention also offers a kind of product prepared by the above method, the product not only has complete Mei Lade anti-
Perfuming effect of the product in cigarette is answered, and stability is stronger.
It is a further object of the present invention to provide a kind of application of product prepared by the above method in cigarette.The product
Product are added in pipe tobacco as external source fragrance precursor supplement, it is possible to increase tobacco leaf usability, convenient design tobacco leaf formulation, improvement are inhaled
Taste, circle and flue gas, increase fragrant and sweet and baking perfume, significantly improve the reviewing prnciple of cigarette.
Compared with prior art, the invention has the advantages that：
(1) in existing disclosed technology, the HRP mainly long-time heating synthesis in absolute methanol, this method pollution is tight
Weight, toxicity are larger and relatively costly, it is impossible to the need for meeting modernization industry production.And the preparation skill of HRP of the present invention
Art is, as solvent, cysteine as tracer, HRP mutually to be prepared by low temperature Maillard reaction water using water, is greatly reduced
Production cost, meets the design requirement of the Green Development that modern industry is proposed, can be completely applied to cigarette product or food
In product.
(2) with cysteine as tracer, by determining the color and luster of alternating temperature maillard reaction product HRP is judged water-soluble
The critical condition formed in liquid, is important theory innovation and technological innovation, and can complete whole only with spectrophotometer
Individual measure work, it is simple to operate, with low cost without standard items and other reagents or equipment, with stronger application value.
(3) method of water phase low temperature preparation Maillard reaction intermediate is with the processing technology of existing Maillard reaction essence
Based on technological innovation, the technology of water phase low temperature preparation HRP of the present invention can directly apply to actual life under the conditions of low cost
Produce, with stronger actual application value.
Brief description of the drawings
Fig. 1 is alternating temperature Maillard reaction solution absorbance value and low temperature Maillard reaction time first stage in embodiment 1
Graph of relation；
Fig. 2 is the characterization result figure of tobacco aromaticss precursor prepared by embodiment 1, wherein, (a) is TIC,
B () is mass spectrogram；
Fig. 3 is alternating temperature Maillard reaction solution absorbance value and low temperature Maillard reaction time first stage in embodiment 1
Graph of relation；
Fig. 4 is the characterization result figure of tobacco aromaticss precursor prepared by embodiment 1, wherein, (a) is TIC,
B () is mass spectrogram.
Specific embodiment
To more fully understand the present invention, the content of invention is further elucidated in conjunction with the embodiments, but present disclosure is not only
It is limited only to following examples.
Embodiment 1
5kg alanine and 10kg xyluloses are dissolved in 500kg water, mixed solution pH to 7.5 is adjusted, entered at 70 DEG C
Row low temperature Maillard reaction, the optimal reaction time under above-mentioned condition is determined using following steps：
(1) alanine and xylulose are dissolved in the water according to the above ratio, adjust mixed solution pH to 7.5, solution is put down
9 parts are divided into, are poured into respectively in Maillard reaction bottle, heating carries out first stage low temperature Maillard reaction at 70 DEG C, respectively
The terminating reaction that is cooled with an ice bath is adopted behind 10,15,20,25,30,35,40,45 and 50min；
(2) 0.6kg cysteines are added in each part reaction solution respectively obtained by step (1), and adjusts reaction solution pH
To 7.5, then heating to 120 DEG C carries out second stage high temperature Maillard reaction 120min, adopts the terminating reaction that is cooled with an ice bath, and obtains
To alternating temperature Maillard reaction liquid；
(3) absorbance of each part alternating temperature Maillard reaction solution respectively obtained by determination step (2) under wavelength 420nm
Value, describes the relation curve of respective reaction time in gained absorbance and step (1), as a result as shown in figure 1, as shown in Figure 1,
The alternating temperature Maillard reaction liquid absorbance minimum point corresponding reaction time exists for the HRP of 35min, i.e. xylulose-alanine system
The crash time 35min formed in water phase, you can determine that the optimum time that tobacco aromaticss precursor is prepared under corresponding conditionses is
35min。
Heyns rearrangement product reaction solutions are prepared under selected condition and optimum time, can further be obtained through low temperature concentration
To solid cigarette fragrance precursor.
It is entered by high performance liquid chromatography tandem mass spectrum analytical technology after gained solid cigarette fragrance precursor is dissolved in into water
Row analysis, obtains TIC and mass spectrogram as shown in Fig. 2 wherein, Fig. 2 (a) is the TIC for obtaining,
Fig. 2 (b) is the mass spectrogram for obtaining.It can be seen from fragment ion information according to Fig. 2 (b) mass spectrograms, fragment ion is de- for molecular ion
Water or decarboxylation are formed, and infer its molecular ion peak MH+It is 222, the relative molecular mass of the material is 221, and molecular formula is
C8H15O6N, determines the intermediate HRP that the material is xylulose-alanine system.
Embodiment 2
20kg aspartic acids and 60kg xyluloses are dissolved in 800kg water, after regulation mixed solution pH to 8.0,120
Heated at DEG C and Maillard reaction occurs, the optimal reaction time under above-mentioned condition is determined using following steps：
(1) alanine and xylulose are dissolved in the water according to the above ratio, adjust mixed solution pH to 8.0, solution is put down
5 parts are divided into, are poured into respectively in Maillard reaction bottle, heating carries out first stage low temperature Maillard reaction at 120 DEG C, respectively
The terminating reaction that is cooled with an ice bath is adopted behind 20,25,30,35 and 40min；
(2) 2.0kg cysteines are added in each part reaction solution respectively obtained by step (1), and adjusts reaction solution pH
To 8.0, then heating to 150 DEG C carries out second stage high temperature Maillard reaction 200min, adopts the terminating reaction that is cooled with an ice bath, and obtains
To alternating temperature Maillard reaction liquid；
(3) absorbance of each part alternating temperature Maillard reaction solution respectively obtained by determination step (2) under wavelength 420nm
Value, describes the relation curve of respective reaction time in gained absorbance and step (1), as a result as shown in figure 3, from the figure 3, it may be seen that
The alternating temperature Maillard reaction liquid absorbance minimum point corresponding reaction time is the HRP of 30min, i.e. xylulose-aspartic acid system
The crash time 30min formed in water phase, you can determine that the optimum time that tobacco aromaticss precursor is prepared under corresponding conditionses is
30min。
Heyns rearrangement product reaction solutions are prepared under selected condition and optimum time, can further be obtained through low temperature concentration
To solid cigarette fragrance precursor.
It is entered by high performance liquid chromatography tandem mass spectrum analytical technology after gained solid cigarette fragrance precursor is dissolved in into water
Row analysis, obtains TIC and mass spectrogram as shown in figure 4, wherein, Fig. 4 (a) is the TIC for obtaining,
Fig. 4 (b) is the mass spectrogram for obtaining.It can be seen from fragment ion information according to Fig. 4 (b) mass spectrograms, fragment ion is de- for molecular ion
Water or decarboxylation are formed, and infer its molecular ion peak MH+It is 266, the relative molecular mass of the material is 265, and molecular formula is
C9H15O8N, determines the intermediate HRP that the material is xylulose-aspartic acid system.
The water used in embodiment is distilled water, and amino acid and ketose use food-grade, and remaining chemical reagent is analysis
Pure, High Performance Liquid Chromatography/Mass Spectrometry analysis experiment chemical reagent used is chromatographically pure.High Performance Liquid Chromatography/Mass Spectrometry testing conditions
For：Splitter for analyzing is the reverse performance liquid chromatographic columns of C18, and the mobile phase for using is ultra-pure water and acetonitrile, after sample introduction
Gradient elution is carried out with mobile phase, flow velocity is 0.3mL/min, and column temperature is 45 DEG C.The ionic means of mass spectral analysis selection are ESI+,
Capillary voltage is 3.5kV, and taper hole voltage is 20V, and ion source temperature is 100 DEG C, and desolvation temperature is 400 DEG C, desolventizing
Gas velocity is 700L/h, and taper hole air-flow velocity is 50L/h, and collision energy is 6V, and detector voltage is 1800V.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements done etc. should be included within the scope of the present invention.
Claims (8)
1. the method that cysteine trace method water mutually prepares tobacco aromaticss precursor, it is characterised in that by the amino of 1~10 weight portion
The ketose of acid and 10 weight portions is dissolved in the water of 100~500 weight portions, adjusts the pH to 6.5~8.5 of the mixed solution,
Low temperature Maillard reaction is carried out at 70~140 DEG C, the terminating reaction that is cooled with an ice bath is adopted, the tobacco aromaticss are concentrated to give through low temperature
Precursor；Wherein, the determination of optimal reaction time uses cysteine trace method under the conditions of selecting, and comprises the following steps that：
(1) amino acid and ketose are dissolved in the water in selected ratio, adjust the pH of the mixed solution, by resulting solution average mark
It is 5~10 parts, pours into respectively in Maillard reaction bottle, first stage low temperature Mei Lade is carried out under identical selected temperature anti-
Should, adopt the terminating reaction that is cooled with an ice bath after reacting different time in 15~130min；
(2) the tracer cysteine of equivalent, each part reaction solution is added to exist in each part reaction solution respectively obtained by step (1)
Second stage high temperature Maillard reaction is carried out under the same terms, the terminating reaction that is cooled with an ice bath is adopted, alternating temperature Maillard reaction is obtained
Liquid；
(3) absorbance of each part alternating temperature Maillard reaction solution respectively obtained by determination step (2) under wavelength 420nm,
Describe the relation curve of gained absorbance and respective reaction time in step (1), it is corresponding anti-according to absorbance minimum point
Between seasonable, the optimal reaction time under corresponding conditionses is determined.
2. the method that cysteine trace method water according to claim 1 mutually prepares tobacco aromaticss precursor, it is characterised in that
The amino acid is at least in alanine, aspartic acid, valine, lysine, methionine, cysteine and its salt
Kind.
3. the method that cysteine trace method water according to claim 1 mutually prepares tobacco aromaticss precursor, it is characterised in that
The ketose is at least one in erythrulose, xylulose, fructose.
4. the method that cysteine trace method water according to claim 1 mutually prepares tobacco aromaticss precursor, it is characterised in that
In step (2), the dosage of tracer cysteine is 0.5~10% of amino acid dosage in step (1).
5. the method that cysteine trace method water according to claim 1 mutually prepares tobacco aromaticss precursor, it is characterised in that
In the second stage high temperature Maillard reaction, the pH of each part reaction solution is adjusted to 6.5~8.5.
6. the method that cysteine trace method water according to claim 1 mutually prepares tobacco aromaticss precursor, it is characterised in that
The temperature of the second stage high temperature Maillard reaction is 120~160 DEG C, and the reaction time is 60~200min.
7. the product that the method according to any one of claim 1~6 is prepared.
8. application of the product that the method according to any one of claim 1~6 is prepared in cigarette.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710031925.6A CN106820253B (en) | 2017-01-17 | 2017-01-17 | Method that cysteine trace method aqueous phase prepares tobacco aromaticss precursor and products thereof and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710031925.6A CN106820253B (en) | 2017-01-17 | 2017-01-17 | Method that cysteine trace method aqueous phase prepares tobacco aromaticss precursor and products thereof and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106820253A true CN106820253A (en) | 2017-06-13 |
| CN106820253B CN106820253B (en) | 2018-02-13 |
Family
ID=59123189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710031925.6A Active CN106820253B (en) | 2017-01-17 | 2017-01-17 | Method that cysteine trace method aqueous phase prepares tobacco aromaticss precursor and products thereof and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106820253B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110514605A (en) * | 2019-07-24 | 2019-11-29 | 云南中烟工业有限责任公司 | A kind of method, peptide Mei Lade intermediate and application thereof determining peptide Mei Lade intermediate formation condition using EGCG as tracer |
| WO2021073064A1 (en) * | 2019-10-18 | 2021-04-22 | 江南大学 | Method for improving yield rate of amadori rearrangement product on basis of mechanism of inhibiting degradation of amadori rearrangement product by adduct of tea polyphenol and deoxyosone |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075969A (en) * | 1992-03-03 | 1993-09-08 | 托夫企业公司 | Amadori reaction compounds and product, its production method and purposes |
| US20100037903A1 (en) * | 2008-08-14 | 2010-02-18 | R. J. Reynolds Tobacco Company | Method for Preparing Flavorful and Aromatic Compounds |
| CN102178203A (en) * | 2011-05-10 | 2011-09-14 | 江南大学 | Method for controlling color and luster formation through temperature-variable Maillard reaction |
| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
| CN105349264A (en) * | 2015-12-03 | 2016-02-24 | 河北中烟工业有限责任公司 | Preparation method for Millard reaction flavor and application of Millard reaction flavor to cigarette |
-
2017
- 2017-01-17 CN CN201710031925.6A patent/CN106820253B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075969A (en) * | 1992-03-03 | 1993-09-08 | 托夫企业公司 | Amadori reaction compounds and product, its production method and purposes |
| US20100037903A1 (en) * | 2008-08-14 | 2010-02-18 | R. J. Reynolds Tobacco Company | Method for Preparing Flavorful and Aromatic Compounds |
| CN102178203A (en) * | 2011-05-10 | 2011-09-14 | 江南大学 | Method for controlling color and luster formation through temperature-variable Maillard reaction |
| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
| CN105349264A (en) * | 2015-12-03 | 2016-02-24 | 河北中烟工业有限责任公司 | Preparation method for Millard reaction flavor and application of Millard reaction flavor to cigarette |
Non-Patent Citations (1)
| Title |
|---|
| 张晓鸣 主编: "《食品风味化学》", 31 March 2009, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110514605A (en) * | 2019-07-24 | 2019-11-29 | 云南中烟工业有限责任公司 | A kind of method, peptide Mei Lade intermediate and application thereof determining peptide Mei Lade intermediate formation condition using EGCG as tracer |
| WO2021012388A1 (en) * | 2019-07-24 | 2021-01-28 | 云南中烟工业有限责任公司 | Method for determining formation condition of peptide-maillard intermediate using egcg as tracer, and peptide-maillard intermediate and use thereof |
| WO2021073064A1 (en) * | 2019-10-18 | 2021-04-22 | 江南大学 | Method for improving yield rate of amadori rearrangement product on basis of mechanism of inhibiting degradation of amadori rearrangement product by adduct of tea polyphenol and deoxyosone |
| US11903401B2 (en) | 2019-10-18 | 2024-02-20 | Jiangnan University | Method for increasing yield of Amadori rearrangement products based on inhibition mechanism of tea polyphenols and deoxyosones to degradation of Amadori rearrangement products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106820253B (en) | 2018-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Dong et al. | Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu | |
| Cao et al. | Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor | |
| CN106749431B (en) | A kind of method that alternating temperature water phase prepares Amadori compound | |
| Franitza et al. | Influence of the production process on the key aroma compounds of rum: from molasses to the spirit | |
| Araújo et al. | Electrospray ionization mass spectrometry fingerprinting of beer | |
| Reglitz et al. | Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC× GC-TOFMS: Method development and application to study the influence of variety, provenance, harvest year, and processing on 4MSP concentrations | |
| Yan et al. | Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach | |
| CN102507833B (en) | Method for determining vanillin, ethyl vanillin and coumarin in milk by solid phase extraction-liquid chromatogram-electrospray tandem mass spectrometry | |
| Vautz et al. | Beer fermentation control using ion mobility spectrometry—Results of a pilot study | |
| CN106820253B (en) | Method that cysteine trace method aqueous phase prepares tobacco aromaticss precursor and products thereof and application | |
| Wang et al. | Sensomics-assisted flavor decoding of coarse cereal Huangjiu | |
| Xiang et al. | Multivariate statistical analysis of tobacco of different origin, grade and variety according to polyphenols and organic acids | |
| Oliveira et al. | Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines | |
| Zhang et al. | Biomarkers-based classification between green teas and decaffeinated green teas using gas chromatography mass spectrometer coupled with in-tube extraction (ITEX) | |
| CN110514605A (en) | A kind of method, peptide Mei Lade intermediate and application thereof determining peptide Mei Lade intermediate formation condition using EGCG as tracer | |
| Bösl et al. | Rapid, high-throughput quantitation of odor-active 2-acetyl azaheterocycles in food products by UHPLC–MS/MS | |
| Zanin et al. | Novel experimental approach to study aroma release upon reconstitution of instant coffee products | |
| Niu et al. | Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu | |
| Chen et al. | Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB) | |
| Miller et al. | Saturated linear aliphatic γ-and δ-lactones in wine: a review | |
| Channell et al. | Thermal volatile generation in barley malt: online MS studies | |
| CN105259266B (en) | The method of the four kinds of wheats perfume class flavor substance in detection beer and wheat juice | |
| Piergiovanni et al. | Development of a fully automated method HS-SPME-GC-MS/MS for the determination of odor-active carbonyls in wines: a “Green” approach to improve robustness and productivity in the oenological analytical chemistry | |
| JP2018050546A (en) | Shochu having gorgeous aroma and sweet flavor | |
| Pozo‐Bayón et al. | Volatile profile and potential of inactive dry yeast‐based winemaking additives to modify the volatile composition of wines |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |