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

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.