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    不同反應(yīng)條件下的Maillard 反應(yīng)產(chǎn)物對卷煙燃吸品質(zhì)的影響研究

    Effects of Maillard reaction product under different reaction conditions on cigarettes

    • 摘要: 制備了在不同反應(yīng)條件下混合氨基酸和葡萄糖的Maillard 反應(yīng)產(chǎn)物, 并把它們加入空白煙絲中進(jìn)行詳細(xì)的感觀評價, 在該反應(yīng)體系中, 反應(yīng)溫度為105 ℃左右, pH 為10 左右, 反應(yīng)時間5 h 左右條件下的Maillard 反應(yīng)產(chǎn)物對卷煙加香效果較好,。

       

      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.

       

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