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Method for preparing tobacco flavor precursor by cysteine ​​tracing method in aqueous phase and its products and applications

A technology for cysteine ​​and tobacco flavors, which is applied in the field of preparation of tobacco flavor precursors by cysteine ​​tracer method in water phase, can solve the problem of difficult capture of reaction intermediates, achieve reduced production costs and simple operation , low-cost effect

Active Publication Date: 2018-02-13
CHINA TOBACCO ZHEJIANG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The industrialized Maillard reaction process is generally carried out in a high-temperature aqueous phase system. Once HRP forms overlapping secondary reactions such as dehydration and degradation, it is impossible to stably prepare the target HRP, even at the laboratory level. It is difficult to capture these reaction intermediates by microanalysis

Method used

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  • Method for preparing tobacco flavor precursor by cysteine ​​tracing method in aqueous phase and its products and applications
  • Method for preparing tobacco flavor precursor by cysteine ​​tracing method in aqueous phase and its products and applications
  • Method for preparing tobacco flavor precursor by cysteine ​​tracing method in aqueous phase and its products and applications

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Dissolve 5kg of alanine and 10kg of xylulose in 500kg of water, adjust the pH of the mixed solution to 7.5, and perform a low-temperature Maillard reaction at 70°C. The following steps are used to determine the optimum reaction time under the above conditions:

[0029] (1) Dissolve alanine and xylulose in water according to the above ratio, adjust the pH of the mixed solution to 7.5, divide the solution into 9 parts on average, pour them into Maillard reaction bottles respectively, and heat at 70°C for the second The first-stage low-temperature Maillard reaction was terminated by cooling in an ice bath after 10, 15, 20, 25, 30, 35, 40, 45 and 50 min, respectively;

[0030] (2) Add 0.6 kg of cysteine ​​to each part of the reaction solution obtained in step (1) respectively, and adjust the pH of the reaction solution to 7.5, and then heat up to 120° C. to carry out the second-stage high-temperature Maillard reaction for 120 min. Cooling in an ice bath terminates the react...

Embodiment 2

[0035] Dissolve 20kg of aspartic acid and 60kg of xylulose in 800kg of water, adjust the pH of the mixed solution to 8.0, and heat at 120°C to generate a Maillard reaction. The following steps are used to determine the optimum reaction time under the above conditions:

[0036] (1) Dissolve alanine and xylulose in water according to the above ratio, adjust the pH of the mixed solution to 8.0, divide the solution into 5 parts on average, pour them into Maillard reaction flasks respectively, and heat at 120°C for the second step. The first-stage low-temperature Maillard reaction was terminated by cooling in an ice bath after 20, 25, 30, 35 and 40 min, respectively;

[0037] (2) Add 2.0kg of cysteine ​​to each part of the reaction solution obtained in step (1) respectively, and adjust the pH of the reaction solution to 8.0, then heat up to 150°C for the second stage of high-temperature Maillard reaction for 200min, using Cooling in an ice bath terminates the reaction to obtain a v...

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Abstract

The invention provides a method for preparing a tobacco flavor precursor via cysteine tracing method in aqueous phase, a product prepared by the method, and application of the product; a cysteine tracer is added at different reaction times during low-temperature Maillard reaction, allowing high-temperature Maillard reaction, comparing the color inhibitory effects during the high-temperature Maillard reaction so as to determine critical reaction times of Heyns rearrangement products, and preparing an intermediate in aqueous phase at low temperature under the critical condition, wherein the intermediate is the tobacco flavor precursor. The production cost is lowered greatly, the design requirement of modern industry for green development is met, and the tobacco flavor precursor is fully applicable to cigarette products or foods.

Description

technical field [0001] The invention belongs to the fields of food chemistry and food processing, and in particular relates to a method for preparing a flavor precursor for tobacco in an aqueous phase by a cysteine ​​tracing method, as well as its product and application. Background technique [0002] Maillard reaction, also known as non-enzymatic browning or carbonyl ammonia reaction, is a series of complex reactions that occur between reducing sugars (carbohydrates) and amino acids / proteins at room temperature or when heated, eventually producing brown or even black Polymer melanoidin (or called melanin). The Maillard reaction process can generally be summarized into three stages: initial stage, intermediate stage and advanced stage. In the initial stage, ketose can form ketosylamine with amino compound, and ketosylamine can undergo Heyns molecular rearrangement to form 2-amino-2-deoxyglucose, also known as Heyns rearrangement Product (HRP). [0003] A variety of HRPs h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H1/00A24B15/30
CPCA24B15/306
Inventor 杨君储国海尹洁张晓鸣甘学文胡军张云莲徐清泉黄芳芳于静洋邓仕彬
Owner CHINA TOBACCO ZHEJIANG IND
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