The Key Ingredients And Process Optimization Of Maillard Reaction For Preparing Tobacco Essence

Our country is a big planter of tobacco and there is plenty of tobacco powder and stemcan·t be used in cigarette industry. If these by-products can be reused, it·s a rational way thatwe turn these by-products into tobacco essence. In this paper, Mature enzyme technology wasused to hydrolyze tobacco powder. Different amino acids, saccharides and reaction mediumswere added into the enzymatic hydrolysate preparing tobacco essence through Maillardreaction. Meanwhile, the property of thermodynamic and the product of Py-GC/MS werestudied. The amino acid and peptide of enzymatic hydrolysate were analyzed. It demonstratedthat the tobacco powder has19kinds of amino acids and the content of Asp, Glu, Pro wererelatively high which accounted for40.80%of the total amino acids. The outcome of peptidemolecular weight distribution demonstrated that peptide over than10000Da accounted for1.11%, between1000Da and5000Da accounted for56.97%and less than1000Da accountedfor35.35%.Different amino acids such as Phe, Asp, Gly, Ala, Leu were respectively added into theenzymatic hydrolysate conducting Maillard reaction. It turned out that the score of Gly is thehighest reached83, so Gly is selected as the nitrogen source. Studied the degradation rate ofamino acid and analyzed the GC-MS before and after Maillard reaction with high, middle andlow score. It turned out that blank, Gly, Leu and Ala had different degradation rate before andafter reaction. Asp, Leu and Pro increased after reaction which suggested the degradation ofpeptide. The flavor components of blank increased from48to76after high temperaturewhich comprised of ketone, furan and nitrogen compounds represented by pyrazineThe type of monosaccharide of enzymatic hydrolysate was detected by GC. It had5kinds of monosaccharide, rhamnose, arabinose, mannose, glucose and galactose, respectively.Xylose, glucose, sucrose, maltose and fructose were respectively added into the enzymatichydrolysate which containing Gly. It turned out that the score of xylose is highest reached83and the score of sucrose is the lowest reached78.5. Xylose was selected as the carbon source.The outcome of GC-MS demonstrated that xylose had the highest activity which produced6kinds of furans. At last the optimal C/N was2:1and selected propylene glycol as the optimalreaction medium The process of Maillard reaction was optimized by response surface. It determined that pH is6.72,the time is3.52h and the temperature is102.88℃. Theconfirmatory experiment had no significant difference with the predicted value whichindicated the method is reliable. The outcome of thermodynamic property of tobacco essencedemonstrated that it had many weightlessness intervals from the curve of TG-DTG. The mainweightlessness interval was between100℃and329℃which the weightlessness ratereached57.55%. It can be seen that the simple had two obviously endothermic peak from thecurve of DSC, which is162℃and209.22℃corresponding ΔH is347.1J and17.44J. Theoutcome of Py-GC/MS demonstrated that it detected6kinds of component at250℃,42kindsat550℃and31kinds at850℃. The components of Py-GC/MS had majority of ketone,aromatic hydrocarbons, pyridine and pyrrole compounds and Pyrrole compounds plays animportant role in tobacco aroma.