CN112980580A - Maillard reaction spice and preparation method and application thereof - Google Patents
Maillard reaction spice and preparation method and application thereof Download PDFInfo
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- CN112980580A CN112980580A CN202110264994.8A CN202110264994A CN112980580A CN 112980580 A CN112980580 A CN 112980580A CN 202110264994 A CN202110264994 A CN 202110264994A CN 112980580 A CN112980580 A CN 112980580A
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- maillard reaction
- spice
- reaction
- solvent
- proline
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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- 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
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Abstract
The invention provides a preparation method of a Maillard reaction spice, which comprises the following steps: reacting glucose, proline and phenylalanine in a solvent to obtain the Maillard reaction spice. The invention provides a Maillard reaction spice for cigarettes with low tar, and forms a corresponding flavor compensation technology on the basis of the Maillard reaction spice, thereby improving the smoking quality of the cigarettes with low tar. The invention also provides a Maillard reaction spice and application thereof.
Description
Technical Field
The invention belongs to the technical field of spices, and particularly relates to a Maillard reaction spice and a preparation method and application thereof.
Background
With the increasing concern of society on smoking and health problems, people put higher demands on cigarette products: not only should the physiological needs of the consumer be met, but also the risk of smoking should be minimized. Under the background, the tar and harm reduction work of cigarettes is continuously promoted, and low-tar cigarettes become an important direction for product research and development and are gradually generally accepted by consumers.
However, while the tar reduction is realized through technical means such as process treatment, formula design and auxiliary material design, the loss and the reduction of the aroma quality of the product are obvious, the physiological feeling of the low-tar cigarette is influenced to a certain extent, and the wider consumer acceptance of the low-tar cigarette is limited.
Therefore, the cigarette flavor suitable for the low-tar cigarettes is developed and applied in a targeted manner, a low-tar cigarette flavor compensation technical means with good application prospect is formed, and the method has important significance for further improving the smoking quality of the low-tar cigarettes and further promoting the quality development of the low-tar cigarettes.
The maillard reaction is a Non-enzymatic browning reaction (Non-enzymatic browning) between an amino compound and a reducing sugar, and the reaction goes through a complicated process to finally generate a brown or even black mixture containing various small molecules and high molecules, wherein the high molecule product is also called Melanoidins (Melanoidins). The maillard reaction produces a large amount of fragrant components, and has been used for preparing various flavors and fragrances, and flavoring agents. Since Maillard reaction can be regarded as natural whether from reaction or product, and these bases are regarded as "natural" by international authorities, their application is receiving wide attention and is a research focus in the fields of organic chemistry, food chemistry, flavor chemistry, food industry, tobacco industry, and the like.
In the field of tobacco industry, various enterprises and institutions develop researches on preparation of spices by Maillard reaction by utilizing various sugar sources and nitrogen sources: if the L-arabinose and the amino acid are taken as raw materials, the tobacco essence with excellent quality is prepared by a microwave heating method; a method for preparing tobacco flavor by using the reaction of sugar and amino acid and regulating and controlling the tobacco flavor; a method for preparing tobacco flavor by using reaction of licorice extract, sugar and proline; a method for preparing tobacco reaction type spice by using tobacco powder extract, amino acid and saccharide compounds.
Although the research on preparing the cigarette flavor through the Maillard reaction is more, the Maillard reaction flavor is developed and applied particularly for low-tar cigarettes to form an effective low-tar cigarette flavor compensation technology, at present, reports are rarely made, and the preparation process of Maillard reactants in the field of cigarette flavor is relatively extensive, and the traditional preparation method of 'one pot boiling' and the use mode of 'one pot use' are adopted, so that the pertinence of the technology application is not strong, the characteristics are not prominent, and the effect is not obvious.
Disclosure of Invention
In view of the above, the present invention aims to provide a maillard reaction spice, a preparation method and an application thereof, wherein the maillard reaction spice prepared by the method provided by the present invention has a good fragrance supplementing and compensating effect.
The invention provides a preparation method of a Maillard reaction spice, which comprises the following steps:
reacting glucose, proline and phenylalanine in a solvent to obtain the Maillard reaction spice.
Preferably, the molar ratio of the glucose to the proline to the phenylalanine is 1 (1-2) to (1-2).
Preferably, the solvent comprises 1, 2-propanediol and water.
Preferably, the volume ratio of the 1, 2-propylene glycol to the water is 1: (2-4).
Preferably, the total mass of the glucose, the proline and the phenylalanine in the solvent is 20-30%.
Preferably, the reaction temperature is 100-120 ℃.
Preferably, the method further comprises the following steps after the reaction is finished:
and cooling and extracting the obtained reaction product, and removing the solvent from the extract liquor to obtain the Maillard reaction spice.
Preferably, the extraction reagent is ethyl acetate.
The invention provides a Maillard reaction spice prepared by the method in the technical scheme.
The invention provides an application of the Maillard reaction spice in the technical scheme in low-tar cigarettes.
The invention provides a Maillard reaction spice suitable for low-tar cigarette, and forms a corresponding fragrance compensation technology based on the Maillard reaction spice, so as to improve the smoking quality of the low-tar cigarette.
Drawings
FIG. 1 is a process diagram of a Maillard reaction flavor preparation method provided by an embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other examples, which may be modified or appreciated by those of ordinary skill in the art based on the examples given herein, are intended to be within the scope of the present invention. It should be understood that the embodiments of the present invention are only for illustrating the technical effects of the present invention, and are not intended to limit the scope of the present invention. In the examples, the methods used were all conventional methods unless otherwise specified.
The process of the preparation method of the Maillard reaction spice provided by the embodiment of the invention is shown in figure 1, and the preparation method of the Maillard reaction spice provided by the invention comprises the following steps:
reacting glucose, proline and phenylalanine in a solvent to obtain the Maillard reaction spice.
In the present invention, the glucose, proline and phenylalanine are preferably food grade, and the source of the glucose, proline and phenylalanine is not particularly limited and may be commercially available.
In the invention, the molar ratio of the glucose, the proline and the phenylalanine is preferably 1 (1-2) to (1-2), more preferably 1 (1.2-1.8) to (1.2-1.8), and most preferably 1 (1.4-1.6) to (1.4-1.6).
In the present invention, the solvent preferably comprises 1, 2-propanediol and water, and the volume ratio of the 1, 2-propanediol to the water is preferably 1: (2-4), more preferably 1: (2.5-3.5), and most preferably 1: 3.
In the invention, the total mass of the glucose, the proline and the phenylalanine in the solvent is preferably 20-30%, more preferably 22-28%, and most preferably 24-26%.
In the invention, the pH value of the reaction is preferably 8-11, and more preferably 9-10. In the invention, potassium hydroxide, sodium bicarbonate or potassium carbonate is preferably adopted to adjust the pH value.
In the invention, the reaction temperature is preferably 100-120 ℃, more preferably 105-115 ℃, and most preferably 110 ℃; the reaction is preferably heated by adopting an oil bath; the reaction time is preferably 1-2 h, and more preferably 1.5 h.
In the present invention, it is preferable that the reaction further comprises, after completion of the reaction:
and cooling and extracting the obtained reaction product, and removing the solvent from the extract liquor to obtain the Maillard reaction spice.
In the invention, the cooling is preferably carried out to room temperature, and the room temperature is preferably 20-30 ℃ and more preferably 25 ℃.
In the present invention, the reagent for extraction is preferably ethyl acetate.
In the present invention, the method for removing the solvent from the extract is preferably:
the extract was rotary evaporated to remove the extraction solvent ethyl acetate.
The invention provides a Maillard reaction spice prepared by the method in the technical scheme.
The invention provides an application of the Maillard reaction spice in low-tar cigarettes. The invention provides a low-tar cigarette, which contains the Maillard reaction spice, wherein the mass content of the Maillard reaction spice in the low-tar cigarette is preferably 0.5-5 per mill, more preferably 1-4 per mill, and most preferably 2-3 per mill.
In the invention, a cigarette flavoring process is preferably adopted, and the Maillard reaction spice is added into a low-tar cigarette product, so that the fragrance can be effectively compensated, the style is highlighted, and the smoking quality is improved. In the invention, the addition amount of the Maillard reaction spice is preferably 0.5-5 per mill, more preferably 1-4 per mill, and most preferably 2-3 per mill of the quality of the low-tar cigarette product.
The invention provides a Maillard reaction spice suitable for low-tar cigarettes, and forms a corresponding fragrance compensation technology on the basis of the Maillard reaction spice, so that the smoking quality of the low-tar cigarettes is improved.
The raw materials used in the following examples of the present invention are all commercially available products.
Example 1
Weighing 100mmol of glucose, 100mmol of proline and 100mmol of phenylalanine, mixing in 200mL of solution formed by 1, 2-propylene glycol and water with the volume ratio of 1:4, adjusting the pH value of the system to 9.0 by using sodium hydroxide, heating in 100 ℃ oil bath for reaction for 2 hours, quickly cooling the obtained reaction liquid to room temperature after the reaction is finished, extracting the reaction liquid for 3 times by using 200mL of ethyl acetate, combining the extract liquid, and removing the ethyl acetate by rotary evaporation to obtain the Maillard reaction spice.
By adopting a cigarette flavoring process, the Maillard reaction spice prepared in the example 1 is added into 8mg of low-tar cigarettes according to the addition amount of 1 per mill (1 per mill of the mass of the low-tar cigarettes).
Sensory evaluation is carried out on the flavoring sample and the blank sample by adopting a sensory evaluation method of the flavor raw materials in the cigarette, and the results are as follows:
sensory evaluation results show that the aroma amount of the flavoring sample prepared in example 1 of the invention is obviously increased, the aroma quality and miscellaneous gas are improved, the fresh and sweet aroma note of the tobacco aroma is enhanced, and meanwhile, the pleasant flower aroma is shown, and the flavoring sample has a good aroma compensation effect.
Example 2
Weighing 100mmol of glucose, 200mmol of proline and 100mmol of phenylalanine, mixing in 250mL of solution formed by 1, 2-propylene glycol and water with the volume ratio of 1:3, adjusting the pH value of the system to 10.0 by using sodium hydroxide, heating in an oil bath at 110 ℃ for reaction for 1.5h, quickly cooling the reaction liquid to room temperature after the reaction is finished, extracting the reaction liquid for 3 times by using 250mL of ethyl acetate, combining the extract liquids, and removing the ethyl acetate by rotary evaporation to obtain the Maillard reaction spice.
By adopting a cigarette flavoring process, the Maillard reaction spice prepared in the example 2 is added into 6mg of low-tar cigarettes according to the addition amount of 2 thousandths (2 thousandths of the mass of the low-tar cigarettes).
The perfumed sample and the blank sample prepared in example 2 were subjected to sensory evaluation according to the sensory evaluation method of example 1, with the results as follows:
sensory evaluation results show that the aroma amount of the flavored sample prepared in example 2 is obviously increased, the aroma quality, miscellaneous odor, irritation and aftertaste are improved, the fresh and sweet aroma note of the tobacco aroma is enhanced, meanwhile, pleasant flower fragrance is shown, and the flavoring has a good aroma compensation effect.
The invention provides a Maillard reaction spice suitable for low-tar cigarettes, and forms a corresponding fragrance compensation technology on the basis of the Maillard reaction spice, so that the smoking quality of the low-tar cigarettes is improved.
While only the preferred embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.
Claims (10)
1. A method for preparing a Maillard reaction spice comprises the following steps:
reacting glucose, proline and phenylalanine in a solvent to obtain the Maillard reaction spice.
2. The method of claim 1, wherein the molar ratio of glucose, proline and phenylalanine is 1 (1-2) to (1-2).
3. The method of claim 1, wherein the solvent comprises 1, 2-propanediol and water.
4. The method of claim 3, wherein the volume ratio of 1, 2-propanediol to water is 1: (2-4).
5. The method according to claim 1, wherein the total mass of the glucose, the proline and the phenylalanine is 20 to 30% by mass in the solvent.
6. The method according to claim 1, wherein the reaction temperature is 100 to 120 ℃.
7. The method of claim 1, further comprising, after the reaction is completed:
and cooling and extracting the obtained reaction product, and removing the solvent from the extract liquor to obtain the Maillard reaction spice.
8. The method of claim 7, wherein the extraction reagent is ethyl acetate.
9. A maillard reaction flavor prepared by the method of claim 1.
10. Use of the maillard reaction flavor of claim 9 in low tar cigarettes.
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| CN202110264994.8A CN112980580A (en) | 2021-03-11 | 2021-03-11 | Maillard reaction spice and preparation method and application thereof |
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| CN202110264994.8A CN112980580A (en) | 2021-03-11 | 2021-03-11 | Maillard reaction spice and preparation method and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114806711A (en) * | 2022-01-22 | 2022-07-29 | 河南农业大学 | Preparation method and application of 3-deoxyglucosone-based incense raw material |
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