通过四因素四水平的正交试验考察了废烟末烟膏与脯氨酸美拉德反应的最佳条件,对甘油层和三醋酸甘油酯层中反应产物卷烟加香感官评价结果表明,反应温度100℃、时间9 h、废烟末烟膏:氨基酸3:1、甘油在甘油-三醋酸甘油酯中用量百分比40%,对烟丝和嘴棒的加香效果都达到最佳.对最佳条件的混合反应产物进行GC/MS分析鉴定,35种产物中包括2-甲基吡嗪、2-乙酰基呋喃、2-吡咯烷酮、2-哌啶酮、1-乙酰基吡咯烷等对烟草香味有着很好修饰作用的美拉德反应产物,以及烟碱、苯乙烯、香草醛、莨菪亭、4,7,9-巨豆三烯-3-酮等加强烟草本香化合物,可以作为烟用香料用于卷烟加香.%Using flavored cigarettes of Maillard reaction products of tobacco wastes extracts and amino acids as the evaluation index, the optimum reaction conditions optimized by L16(45) orthogonal experiments showed that temperature for 100 ℃, reaction time for 9 h, ratio of tobacco wastes extracts to amino acids 3:1, ratio of glycerol to glyceryl triacetate 4:6. 35 kinds of compounds were detected in mix reaction products under the best conditions by GC/MS, including 2-methyl-pyrazine,1-(2-furanyl)-ethanone,2-pyrrolidinone,2-Piperidinone and 1-acetyl-pyrrolidine of Maillard reaction products can play a good modification on flavor of cigarette, and nicotine,styrene,vanillin,scopoletin,4,7,9-Megastigmatrien-3-one can strengthen tobac-co scent of cigarette.
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