Maillard reaction intermediate, preparation method and use thereof

An intermediate and reaction technology, applied in the field of organic chemistry, can solve the problems of unclear mechanism, affecting the taste of cigarettes, and detrimental to the health of smokers.

Inactive Publication Date: 2009-04-01
WUHAN TOBACCO GROUP
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  • Claims
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Problems solved by technology

These two kinds of free radicals both have a certain impact on human health. Usually some substances are added to reduce the components in the smoke that are not beneficial to human health, but this also affects the smoking taste of cigarettes; in addition, it also gives cigarettes more or less Brin

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  • Maillard reaction intermediate, preparation method and use thereof
  • Maillard reaction intermediate, preparation method and use thereof
  • Maillard reaction intermediate, preparation method and use thereof

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Embodiment Construction

[0031] Other related technical problems and embodiments of the present invention will be further described in detail below. The present invention applies the Maillard reaction intermediate (I) or (II) to cigarettes, because the Maillard reaction high-grade product tends to lose its original fragrance during the cigarette processing process, and the fragrance retention time is short, so the expected effect of the product cannot be achieved. The Maillard reaction intermediate can be dissolved in water, and after being added to the cigarette, it will be cracked to obtain the aroma-generating substance in the process of tobacco burning.

[0032] The applicant of the present invention has selected six kinds of amino acids and D-glucose for experiments. They are co-proline, glutamic acid, histidine, valine, alanine, lysine. Among the Maillard reaction intermediates of the six amino acids and D-glucose, only the Maillard reaction between co-acid and alanine and D-glucose occurs, and...

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Abstract

The invention discloses a Maillard reaction intermediate and the preparation method and application of the intermediate, relating to the organic chemical technical field. The invention discloses the preparation method of the Maillard reaction intermediate to lead the Maillard reaction to stay at the initial stage; the Maillard reaction intermediate with the structural formula of (I) or (II) is obtained; one or two mixtures in the Maillard reaction intermediate (I) or (II) are added into tobacco according to the proportion of 0.04 to 0.06 percent of the weight of the tobacco. The Maillard reaction intermediate obtained by the applicant is totally a novel substance undisclosed till now and the technical process adopted by the applicant to synthesize the Maillard reaction intermediate is totally novel. The Maillard reaction intermediate of the invention is firstly adopted as the additive of cigarette for application and the performance thereof is further better than that of the Maillard reaction high-grade outcome.

Description

technical field [0001] The present invention relates to the technical field of organic chemistry, in particular to a classic reaction called Maillard reaction, an intermediate product obtained after being terminated in the primary stage, a method for preparing the intermediate product, and the application of the intermediate product in cigarettes as Antioxidants scavenge smoke free radicals and flavor enhancers. Background technique [0002] As we all know, the Maillard reaction is the reaction between amino compounds and reducing sugars or carbonyls. Because the final reaction is brown, some people call it browning reaction. The final product of the browning reaction can produce products of different flavors due to different reaction conditions or different raw materials involved in the reaction. This advanced product of the Maillard reaction has long been used in food and cigarette flavoring processes. The Maillard reaction is a reaction between amino acid and reducing su...

Claims

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Application Information

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IPC IPC(8): C07H7/02A24B15/36C07D405/06C07D309/28
Inventor 李丹肜霖熊国玺殷发强何佳文
Owner WUHAN TOBACCO GROUP
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