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Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor

A technology of reaction and fragrance, applied in the application field of non-volatile flavor precursor substances in cigarettes, can solve the problems of low yield, long reaction time, cumbersome separation and purification treatment, etc.

Active Publication Date: 2017-03-22
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, amino acids and sugars, the raw materials of the non-protection method, are difficult to dissolve in the solvent, and a large amount of solvent is required. The reaction time is long, the conditions are difficult to control, the separation and purification after the reaction are cumbersome, and the yield is low.

Method used

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  • Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor
  • Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor
  • Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1, a kind of preparation method of Amadori reaction perfume, concrete steps are as follows:

[0033] Add 5.4g of sodium methoxide and 8.9g of alanine to 250ml of anhydrous methanol and stir to dissolve until the solution is clear and transparent, add 18g of glucose, stir and heat to reflux at a heating temperature of 60°C, heat to reflux until the glucose is completely dissolved, then add excess anhydrous Sodium sulfate was heated to 40°C and refluxed for 20 minutes, the heating temperature was 40°C, the heating was stopped, the reaction was stirred at room temperature for 10 minutes, 1ml of acetic acid was added to stir the reaction for 10 minutes, filtered, the filtrate was concentrated under reduced pressure to remove the reaction solvent to obtain a crude product, and the crude product was washed with methanol-acetone solution After recrystallization, it is dissolved in water and then freeze-dried to obtain the reaction flavor.

Embodiment 2

[0034] Embodiment 2, a kind of preparation method of Amadori reaction perfume, concrete steps are as follows:

[0035] Add 5.6g of potassium hydroxide and 7.5g of glycine to 250ml of anhydrous methanol and stir to dissolve until the solution is clear and transparent. Add 15g of xylose, stir and heat to reflux at a heating temperature of 70°C. Heat sodium sulfate water to 50°C and reflux for 15 minutes, stop heating, stir and react at room temperature for 10 minutes, add 1ml oxalic acid to stir and react for 10 minutes, filter, and concentrate the filtrate under reduced pressure to remove the reaction solvent to obtain a crude product, which is recrystallized from methanol-acetone solution, water Freeze-dry after dissolving to obtain the reaction flavor.

Embodiment 3

[0036] Embodiment 3, a kind of preparation method of Amadori reaction perfume, concrete steps are as follows:

[0037] Add 5.4g of sodium methoxide and 10.5g of serine to 250ml of anhydrous methanol and stir to dissolve until the solution is clear and transparent, add 18g of glucose, stir and heat to reflux at a heating temperature of 65°C, heat to reflux until the glucose is completely dissolved, then add excess anhydrous sodium sulfate and heat to Reflux at 45°C for 25 minutes, stop heating, stir and react at room temperature for 10 minutes, add 1ml of acetic acid, stir and react for 10 minutes, filter, and concentrate the filtrate under reduced pressure to remove the reaction solvent to obtain a crude product, which is recrystallized from methanol-acetone solution, dissolved in water, and freeze-dried That is, reaction spices.

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Abstract

The invention provides a formula of an Amadori reactive flavor, a preparation method of the Amadori reactive flavor and a use of the Amadori reactive flavor. The preparation method comprises that reducing sugar, amino acids or an aldehyde substance as a raw material undergo a reflux reaction in a solvent with a drying agent in a basic environment to produce Schiff bases of the amino acid and reducing sugar, after the reaction, N-substituted glycosylamine is subjected to Amadori rearrangement to form an Amiadori reactant in the presence of a catalyst, the reactant is subjected to vacuum concentration to form a crude product, the crude product is subjected to recrystallization, and the crystals are dried to form an Amadori reactive mixture. The preparation method has the advantages of simple operation, low cost and high yield, prevents the dark brown viscous material which is produced from the reducing sugar and amino acid and is difficult to treat, and has les side reaction. The reaction product can be used in cut tobacco, cut stems, tobacco sheets and cigarette papers, improve the taste of cigarettes, increase the aroma of tobacco sheet cigarettes and improve the smoking effects.

Description

technical field [0001] The invention relates to a method for preparing tobacco spices, in particular to a formula for preparing an Amadori reactant in the primary stage of Maillard reaction and a preparation method thereof, as well as the application of the reactant in cigarettes as a non-volatile flavor precursor. Background technique [0002] Maillard reaction (Maillard reaction), also known as amino-carbonyl reaction or non-enzymatic browning reaction, is a reaction that occurs between amino compounds and reducing sugars or aldehydes without enzymes. The reaction includes condensation, degradation, cracking, A series of reactions such as polymerization, the reaction produces brown carboxylic acids, ketones, pyran, pyrazine, pyrrole, pyridine and other compounds with aroma characteristics. Such reactions often occur in tobacco during conditioning, aging, processing, storage and smoking, and are one of the important reactions in the formation of tobacco's characteristic aro...

Claims

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Application Information

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IPC IPC(8): C11B9/00C11B9/02A24B3/12
CPCA24B3/12C11B9/0015C11B9/0023C11B9/02
Inventor 潘曦刘华臣陈义坤岳海波魏敏
Owner HUBEI CHINA TOBACCO IND
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