复合酶处理废弃烟末制备烟用美拉德香精

Preparation of Maillard Tobacco Flavoring with Tobacco Waste by Complex Enzymatic Extraction

摘要:

利用α-淀粉酶和β-淀粉酶的复合酶酶解烟草废弃物、浓缩酶解液与特定的氨基酸进行美拉德反应来制备烟用香精。通过单因素实验确定最适酶解条件：质量分数0.2%α-淀粉酶和质量分数3% β-淀粉酶，酶解时间7 h，pH 5.4，温度50 ℃；在酶解制备的美拉德反应基液中加入氨基酸后，通过正交实验优化美拉德反应条件：反应系含水率15%，反应时间5 h，pH 8，反应温度115 ℃。经验证实验可知，酶解液中还原糖的质量浓度提高了28.07%，通过GC-MS分析表明，从美拉德反应产物中共检测100种物质，其中与烟草香味有关的化合物有57种，相对质量分数为71.277%。

Abstract:

Amylases were used to hydrolyze tobacco waste，and amino acid was added to the concentrated hydrolysate solutions for Maillard reaction to the preparation of cigarette flavoring. By single factor experiment，the optimal enzymatic hydrolysis conditions were determined as follows：the amylase 0.2%，beta amylase 3%，reaction time 7 h，pH5.4，temperature 50 ℃；verified experiment shows that the enzymolysis solutions of the quality volume concentration of reducing sugar increased by 28.07%. Amino acid was added into Mallard reaction solutions，and the optimal conditions of Maillard reaction were as follows：pH 8，reaction temperature 115 ℃，reaction time 5 h，the moisture content of the reaction system 15%. By the analysis of GC/MS，a total of 100 kinds of chemical components were identified in Maillard reaction products. Among them，there were 57 kinds of compounds which related to tobacco aroma，accounting for 71.277% of the total content.