Preparation method of ginkgo biloba extract maillard reactant and application thereof

Abstract

The present application belongs to the technical field of tobacco processing, and particularly relates to a preparation method of a lindera aggregata smith extract Maillard reactant and application thereof. Lindera aggregata smith volatile oil is prepared by water vapor distillation, and the water vapor distillation residue is added with ethanol for alcohol extraction, and concentrated into a paste under reduced pressure. The lindera aggregata smith volatile oil and the water extraction alcohol extraction paste are combined to prepare a lindera aggregata smith extract, and then xylose, glycine and glutamic acid are added for Maillard reaction to prepare the lindera aggregata smith extract Maillard reactant. The lindera aggregata smith extract overcomes the defects of the prior art, i.e. adding only lindera aggregata smith volatile oil, alcohol extract or water extract during cigarette preparation, which leads to insufficient flavor. The present application selects xylose, glycine and glutamic acid from glycine, alanine, cysteine, glutamic acid, aspartic acid, fructose, xylose, glucose, maltose and lactose, which are suitable for Maillard reaction with the lindera aggregata smith extract, so that the lindera aggregata smith extract Maillard reactant increases the aroma components.

Description

Technical Field

[0001] This invention belongs to the field of tobacco processing technology, specifically relating to a method for preparing Maillard reactants from bamboo leaf extract and their application in flavorings and fragrances. Background Technology

[0002] Lophatherum gracile is the stem and leaves of the Lophatherum gracile plant, a member of the Poaceae family. It is a plant that is both used for food and medicine. It has a sweet taste and its main components include flavonoids, triterpenoids, phenolic acids, volatile oils, polysaccharides, and amino acids. It has antioxidant and anti-inflammatory effects.

[0003] The volatile oils in Lophatherum gracile can enhance the aroma of tobacco. The amino acids and sugars in Lophatherum gracile are raw materials for the Maillard reaction, also known as the carbonyl-amine reaction. The Maillard reaction is a condensation and polymerization reaction that occurs at high temperatures between carbonyl compounds and amino compounds. Carbonyl compounds include aldehydes, ketones, reducing sugars, etc., while amino compounds include various amino acids, proteins, and peptides. The Maillard reaction can improve the irritation of tobacco and also enhance its aroma. Therefore, Lophatherum gracile has a promising future in preparing tobacco flavorings and fragrances, improving the irritation of tobacco, and enhancing its aroma.

[0004] Currently, there is limited research on using Lophatherum gracile for flavoring tobacco and improving its irritation. CN101919581A discloses a method for preparing reconstituted Lophatherum gracile sheets and its application in tobacco products, which involves water extraction of Lophatherum gracile, processing the residue into tobacco sheets, and spraying the water extract onto the sheets for flavoring. CN106235389A discloses e-cigarette oil containing Lophatherum gracile alcohol extract. CN101077217A discloses the production of cigarettes using volatile oils containing Lophatherum gracile to improve the irritation of cigarettes. CN107476130A discloses a cigarette paper additive with throat-moistening, lung-clearing, and phlegm-reducing effects, containing Lophatherum gracile pure oil.

[0005] CN117946809B discloses a reducing saccharide suitable for Maillard reaction with licorice. Literature (“The Influence of Three Amino Acids on Volatile Components of Maillard Reactants from Luo Han Guo”, Yu Shitao et al., Fragrance, Flavor and Cosmetics, 2020) discloses the influence of three amino acids on the volatile components of Maillard reactants from Luo Han Guo. Literature (“The Influence of Exogenous Amino Acids on Hydrothermal Liquid Phase Aroma Products from Waste Tobacco”, Yue Xianling, Agricultural Product Processing, 2024) discloses that by participating in the Maillard reaction, the addition of proline and alanine can promote the production of aroma substances; the former promotes the production of ketone aroma substances, while the latter is beneficial to the production of pyrazine aroma substances. Literature (“The Regulatory Effect of Exogenous Amino Acids on the Flavor Characteristics of Oyster Peptide Maillard Reaction Products”, Wu Ruotong et al., 2023) discloses that the synergistic effect of glycine and glutamic acid significantly reduced the influence of key fishy compounds such as heptanal and octanal on the overall aroma properties, increasing the number of volatile flavor components to 21, thereby improving the overall aroma richness. The literature (“Differential Analysis of Volatile Components of Five Reducing Sugars and Maillard Reaction Products of Antarctic Krill Meal Enzymatic Hydrolysate”, Wang Mengyun et al., Journal of Ningbo University, 2022) discloses the differential analysis of volatile components of reducing sugars ribose, xylose, fructose, glucose and galactose and Maillard reaction products of Antarctic krill meal enzymatic hydrolysate.

[0006] It is evident that while existing technologies do address the effects of different amino acids and reducing sugars on the flavor compounds in the Maillard reaction, the raw materials are not specifically designed for Lophatherum gracile. Current tobacco technologies targeting Lophatherum gracile merely utilize volatile oils, water extracts, or pure extracts containing Lophatherum gracile for tobacco flavor enhancement. There is no combination of different Lophatherum gracile extracts for use in cigarettes, nor is there any research on the Maillard reaction of Lophatherum gracile extract, or on reducing sugars and amino acids suitable for the Maillard reaction of Lophatherum gracile extract.

[0007] This invention addresses the shortcomings of existing technologies by combining the volatile oil, water extract, and alcohol extract of *Lophatherum gracile* leaves. This overcomes the deficiency of insufficient aroma resulting from simply adding the volatile oil, alcohol extract, or water extract alone. Furthermore, this invention selects glycine and glutamic acid from among glycine, alanine, cysteine, glutamic acid, and aspartic acid to undergo the Maillard reaction with *Lophatherum gracile* leaf extract, and selects xylose, a reducing sugar, from among fructose, xylose, glucose, maltose, and lactose, to undergo the Maillard reaction with *Lophatherum gracile* leaf extract, thereby increasing the aroma-producing components of the Maillard reaction products. Summary of the Invention

[0008] This invention provides a method for preparing a Maillard reactant from Lophatherum gracile extract and its application. The method involves preparing Lophatherum gracile volatile oil via steam distillation, extracting the residue with ethanol, concentrating under reduced pressure to form a paste, and combining the Lophatherum gracile volatile oil and the water- and alcohol-extracted paste to obtain a Lophatherum gracile extract. Xylose, glycine, and glutamic acid are then added to conduct a Maillard reaction to prepare the Lophatherum gracile extract Maillard reactant. This invention overcomes the shortcomings of existing technologies that only add Lophatherum gracile volatile oil, alcohol extract, or water extract when preparing cigarettes, resulting in insufficient aroma. This invention screens glycine and glutamic acid from glycine, alanine, cysteine, glutamic acid, and aspartic acid to select suitable compounds for the Maillard reaction with Lophatherum gracile extract; and screens xylose from fructose, xylose, glucose, maltose, and lactose to select a reducing sugar suitable for the Maillard reaction with Lophatherum gracile extract, thereby increasing the aroma-producing components of the Lophatherum gracile extract Maillard reactant.

[0009] This invention provides a method for preparing the Maillard reaction product of bamboo leaf extract, comprising the following steps:

[0010] (1) Weigh 5-12 parts by weight of Lophatherum gracile leaves, add distilled water at a material-liquid ratio of 1:7-1:15, soak for 1-2 hours, extract by steam distillation for 1-3 hours, and collect the volatile oil of Lophatherum gracile leaves.

[0011] (2) Add 4-8 times the amount of 70%-85% ethanol to the mixture of light bamboo leaf volatile oil collected in step (1), i.e., light bamboo leaf and distilled water, reflux for 1-3 hours, and filter to obtain the extract.

[0012] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0013] (4) Add a mixture of xylose, glycine and glutamic acid to the bamboo leaf extract obtained in step (3), wherein the mass ratio of xylose, glycine and glutamic acid is 1-2:1-2:1-2, and the mass ratio of the mixture of xylose, glycine and glutamic acid to bamboo leaf extract is 1:10-1:15. React at 120℃-135℃ for 30-45 minutes to obtain the bamboo leaf extract Maillard reactant.

[0014] Preferably, in step (1), 10 parts by weight of bamboo leaves are weighed, and distilled water is added at a material-to-liquid ratio of 1:12. The mixture is soaked for 1 hour and then extracted by steam distillation for 2 hours.

[0015] Preferably, in step (1), 12 parts by weight of bamboo leaves are weighed, and distilled water is added at a material-to-liquid ratio of 1:15. The mixture is soaked for 2 hours and then extracted by steam distillation for 3 hours.

[0016] Preferably, in step (2), 5 times the amount of 80% ethanol is added and the mixture is refluxed for 2 hours.

[0017] Preferably, in step (2), 8 times the amount of 85% ethanol is added and the mixture is refluxed for 3 hours.

[0018] Preferably, in step (4), the mass ratio of xylose, glycine, and glutamic acid is 1:1:1, and the mass ratio of the mixture of xylose, glycine, and glutamic acid to the extract of Lophatherum gracile is 1:12.

[0019] Preferably, in step (4), the mass ratio of xylose, glycine, and glutamic acid is 2:1:2, and the mass ratio of the mixture of xylose, glycine, and glutamic acid to the extract of Lophatherum gracile is 1:15.

[0020] Preferably, in step (4), the reaction is carried out at 130°C for 30 minutes.

[0021] Preferably, in step (4), the reaction is carried out at 125°C for 45 minutes.

[0022] The second aspect of the present invention provides a Maillard reactant of Lophatherum gracile extract prepared by any of the methods described in the preceding claims.

[0023] The third aspect of the present invention provides a method for using the Maillard reactant of the Lophatherum gracile extract prepared by any of the foregoing methods in the preparation of fragrances and flavorings.

[0024] The fourth aspect of this invention provides the application of the Maillard reactant of bamboo leaf extract prepared by any of the preceding methods in the preparation of cigarettes.

[0025] Compared with the prior art, the beneficial effects achieved by this specification include:

[0026] (1) The present invention mixes the volatile oil of light bamboo leaves, the concentrated paste of light bamboo leaves water extract and alcohol extract to prepare light bamboo leaf extract, which can fully extract the aroma substances contained in light bamboo leaves, as well as the carbonyl and amino compounds required for Maillard reaction, overcoming the defect of insufficient aroma caused by only adding light bamboo leaf volatile oil, alcohol extract or water extract when preparing cigarettes in the prior art.

[0027] (2) In this invention, glycine and glutamic acid suitable for Maillard reaction with Lophatherum gracile extract are selected from glycine, alanine, cysteine, glutamic acid and aspartic acid, thereby increasing the aroma components of the Maillard reaction product of Lophatherum gracile extract.

[0028] (3) The present invention selects xylose, a reducing sugar suitable for Maillard reaction with Lophatherum gracile extract, from fructose, xylose, glucose, maltose and lactose, thereby increasing the aroma components of the Maillard reaction product of Lophatherum gracile extract.

[0029] (4) Under the same mass ratio, the combination of xylose, glycine and glutamic acid can significantly increase the aroma components of the Maillard reaction product of Lophatherum gracile extract compared with xylose, glycine and glutamic acid alone. The possible reason is that xylose, glycine and glutamic acid enhance the Maillard reaction with Lophatherum gracile extract from multiple directions such as carbonyl and amino groups, and the combination has a certain synergistic effect. Attached Figure Description

[0030] Figure 1 Example 1 illustrates the effect of different amino acids on the aroma components of the Maillard reaction product of Lophatherum gracile extract.

[0031] Figure 2 Example 2 illustrates the effect of different reducing sugars on the aroma components of the Maillard reaction product of Lophatherum gracile extract. Detailed Implementation

[0032] The specific embodiments of the present invention are described below with reference to the accompanying drawings. Unless otherwise specified, the experimental methods used in the embodiments are conventional methods; the materials and reagents used are commercially available unless otherwise specified.

[0033] Example 1: Effect of different amino acids on the Maillard reaction aroma components of Lophatherum gracile extract

[0034] (1) Weigh 10 parts by weight of bamboo leaves, add distilled water at a material-to-liquid ratio of 1:12 (mass-to-volume ratio), soak for 1 hour, extract by steam distillation for 2 hours, collect the volatile oil from bamboo leaves, and distill off the effluent.

[0035] (2) Add 5 times the amount of 80% ethanol to the water extract (a mixture of light bamboo leaves and distilled water) after collecting the volatile oil of light bamboo leaves in step (1), reflux for 2 hours, and filter to obtain the extract.

[0036] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0037] (4) Divide the Lophatherum gracile extract obtained in step (3) into 5 equal parts, and add glycine, alanine, cysteine, glutamic acid and aspartic acid to the Lophatherum gracile extract respectively, and label them as glycine group, alanine group, cysteine ​​group, glutamic acid group and aspartic acid group respectively. The mass ratio of each amino acid to Lophatherum gracile extract is 1:12. React at 130℃ for 30 minutes to study the effect of different amino acids on the aroma components of Lophatherum gracile.

[0038] The aroma components of the Maillard reaction product in Lophatherum gracile extract were determined according to 2024103489668, as detailed in the attached document. Figure 1 As shown. (The attached text is incomplete and cannot be translated.) Figure 1The values ​​of the preferred amino acids glycine and glutamic acid are marked; the values ​​of alanine, cysteine, and aspartic acid are not marked to avoid overlapping values ​​between adjacent amino acid groups, which would make the display unclear.

[0039] From the appendix Figure 1 It can be seen that different amino acids produce different amounts of aroma components in the Maillard reaction of Lophatherum gracile extract. Among them, glycine and glutamic acid produce more aroma components such as alcohols, aldehydes, esters, ketones, phenolic acids, and fatty acids in the Maillard reaction compared with alanine, cysteine, and aspartic acid. Glycine produces more aroma components such as alcohols and ketones in the Maillard reaction compared with glutamic acid, while glutamic acid produces more aroma components such as aldehydes, esters, phenolic acids, and fatty acids in the Maillard reaction compared with glycine. Therefore, glycine and glutamic acid were selected as the amino acids for the Maillard reaction of Lophatherum gracile extract.

[0040] Example 2: Effect of different reducing sugars on the aroma components of Lophatherum gracile extract via Maillard reaction

[0041] (1) Weigh 10 parts by weight of bamboo leaves, add distilled water at a material-to-liquid ratio of 1:12 (mass-to-volume ratio), soak for 1 hour, extract by steam distillation for 2 hours, collect the volatile oil from bamboo leaves, and distill off the effluent.

[0042] (2) Add 5 times the amount of 80% ethanol to the water extract (a mixture of light bamboo leaves and distilled water) after collecting the volatile oil of light bamboo leaves in step (1), reflux for 2 hours, and filter to obtain the extract.

[0043] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0044] (4) Divide the Lophatherum gracile extract obtained in step (3) into 5 equal parts, and add fructose, xylose, glucose, maltose and lactose to the Lophatherum gracile extract respectively, and label them as fructose group, xylose group, glucose group, maltose group and lactose group respectively. The mass ratio of each reducing sugar to Lophatherum gracile extract is 1:12. React at 130℃ for 30 minutes to study the effect of different reducing sugars on the aroma components of Lophatherum gracile.

[0045] The aroma components of the Maillard reaction product in Lophatherum gracile extract were determined according to 2024103489668, as detailed in the attached document. Figure 2 As shown. (The attached text is incomplete and cannot be translated.) Figure 2 Mark the optimal reducing sugar xylose value.

[0046] From the appendix Figure 2It can be seen that different reducing sugars produce different amounts of aroma components in the Maillard reaction of Lophatherum gracile extract. Among them, fructose and xylose produce more aroma components such as alcohols, aldehydes, esters, ketones, phenolic acids, and fatty acids in the Maillard reaction than glucose, maltose, and lactose. Xylose produces the most aroma components in the Maillard reaction of Lophatherum gracile extract, followed by fructose. Therefore, xylose was chosen as the reducing sugar for the Maillard reaction of Lophatherum gracile extract.

[0047] Example 3: Effect of Xylose, Glycine, and Glutamic Acid Combinations on the Maillard Reaction Aroma Components of Lophatherum gracile Extract

[0048] (1) Weigh 10 parts by weight of bamboo leaves, add distilled water at a material-to-liquid ratio of 1:12 (mass-to-volume ratio), soak for 1 hour, extract by steam distillation for 2 hours, collect the volatile oil from bamboo leaves, and distill off the effluent.

[0049] (2) Add 5 times the amount of 80% ethanol to the water extract (a mixture of light bamboo leaves and distilled water) after collecting the volatile oil of light bamboo leaves in step (1), reflux for 2 hours, and filter to obtain the extract.

[0050] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0051] (4) Add a mixture of xylose, glycine and glutamic acid to the bamboo leaf extract obtained in step (3), wherein the mass ratio of xylose, glycine and glutamic acid is 1:1:1, and the mass ratio of the mixture of xylose, glycine and glutamic acid to bamboo leaf extract is 1:12. React at 130°C for 30 minutes to obtain bamboo leaf extract Maillard reactant.

[0052] The aroma components of the Maillard reaction product of Lophatherum gracile extract were determined according to the reference 2024103489668, and the specific results are shown in Table 1 below.

[0053] Table 1. Effects of xylose, glycine, and glutamic acid combinations on Maillard reaction aroma components of Lophatherum gracile extract.

[0054]

[0055]

[0056] As can be seen from Table 1, under the condition that the mass ratio is 1:7, the combination of xylose, glycine and glutamic acid can significantly increase the aroma components of the Maillard reaction product of Lophatherum gracile extract compared with xylose alone (see data of Example 2), glycine alone (see data of Example 1) and glutamic acid alone (see data of Example 1). The possible reason is that xylose, glycine and glutamic acid enhance the Maillard reaction with Lophatherum gracile extract from multiple directions such as carbonyl and amino groups, and the composition has a certain synergistic effect.

[0057] Comparative Example 1: The difference between Comparative Example 1 and Example 3 is that the volatile oil of light bamboo leaves in step (3) is omitted, while the other steps are the same as in Example 3.

[0058] Comparative Example 2: The difference between Comparative Example 2 and Example 3 is that the extract in step (3) is concentrated under reduced pressure to form a paste, and only light bamboo leaf volatile oil is added. The other steps are the same as in Example 3.

[0059] The aroma components of the Maillard reaction product of Lophatherum gracile extract were determined according to 2024103489668, and the specific results are shown in Table 2 below.

[0060] Table 2. Aroma components obtained from the Maillard reaction of Lophatherum gracile extract in Comparative Examples 1 and 2

[0061]

[0062] As shown in Table 2, omitting the volatile oil or extract of Lophatherum gracile and concentrating it under reduced pressure to form a paste, the aroma components of the Maillard reaction product of Lophatherum gracile extract were significantly reduced under the same reducing sugar and amino acid ratios. This may be because both the volatile oil of Lophatherum gracile and the paste formed by concentrating the water and alcohol extracts of Lophatherum gracile under reduced pressure contain carbonyl and amino acid compounds required for the Maillard reaction. Combining the volatile oil of Lophatherum gracile and the water and alcohol extracts can fully extract the aroma substances contained in Lophatherum gracile itself, as well as the carbonyl and amino compounds required for the Maillard reaction.

[0063] Example 4

[0064] The Maillard reactants of bamboo leaf extract obtained in Example 3, Comparative Examples 1 and 2 were used as cigarette flavorings and sprayed onto cigarette tobacco at a rate of 8 g / kg of tobacco. The cigarettes were then equilibrated for 24 hours under constant temperature and humidity conditions of 25°C and 50% relative humidity. Sensory evaluation was then conducted according to the relevant evaluation criteria in "YC / T 415—2011 Sensory Evaluation Methods for Tobacco Products". The specific results are shown in Table 3.

[0065] Table 3. Sensory evaluation results of cigarettes prepared from the Maillard reaction product of Lophatherum gracile in Examples 1-2 and Comparative Examples 1-2.

[0066] Example 3 16 17 18 18 17 86 Comparative Example 1 15 11 12 11 13 62 Comparative Example 2 15 15 14 15 16 75

[0067] The higher the scores for irritation and off-flavors, the lower the irritation and the fewer off-flavors in the cigarette. As can be seen from Table 3, the cigarette made from the Maillard reactant of bamboo leaves prepared by Example 3 (i.e., the combination of xylose, glycine, and glutamic acid) is significantly better than Comparative Example 1 and Comparative Example 2 in terms of color, irritation, aroma, off-flavors, and aftertaste.

[0068] Example 5

[0069] (1) Weigh 5 parts by weight of light bamboo leaves, add distilled water according to the material-liquid ratio of 1:7 (mass-volume ratio), soak for 1 hour, extract by steam distillation for 1 hour, collect the volatile oil of light bamboo leaves, and distill the effluent.

[0070] (2) Add 4 times the amount of 70% ethanol to the water extract (a mixture of light bamboo leaves and distilled water) after collecting the volatile oil of light bamboo leaves in step (1), reflux for 1 hour, and filter to obtain the extract.

[0071] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0072] (4) Add a mixture of xylose, glycine and glutamic acid to the bamboo leaf extract obtained in step (3), wherein the mass ratio of xylose, glycine and glutamic acid is 2:2:1, and the mass ratio of the mixture of xylose, glycine and glutamic acid to bamboo leaf extract is 1:10. React at 125°C for 45 minutes to obtain bamboo leaf extract Maillard reactant.

[0073] The aroma components of the Maillard reaction products of Lophatherum gracile extract were determined according to reference 2024103489668. The specific results are as follows: alcohols (ug / g), aldehydes (ug / g), esters (ug / g), ketones (ug / g), phenolic acids (ug / g), and fatty acids (ug / g) were 1102.35±11.57, 287.43±6.76, 539.51±8.97, 427.63±9.65, 240.03±5.79, and 361.62±9.89, respectively.

[0074] Example 6

[0075] (1) Weigh 12 parts by weight of bamboo leaves, add distilled water at a material-to-liquid ratio of 1:15 (mass-to-volume ratio), soak for 2 hours, extract by steam distillation for 3 hours, collect the volatile oil from bamboo leaves, and distill off the effluent.

[0076] (2) Add 8 times the concentration of 85% ethanol to the remaining part after collecting the volatile oil of light bamboo leaves in step (1), i.e., the water extract (a mixture of light bamboo leaves and distilled water), reflux for 3 hours, and filter to obtain the extract.

[0077] (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract.

[0078] (4) Add a mixture of xylose, glycine and glutamic acid to the bamboo leaf extract obtained in step (3), wherein the mass ratio of xylose, glycine and glutamic acid is 2:1:2, and the mass ratio of the mixture of xylose, glycine and glutamic acid to bamboo leaf extract is 1:15. React at 135°C for 30 minutes to obtain bamboo leaf extract Maillard reactant.

[0079] The aroma components of the Maillard reaction products of Lophatherum gracile extract were determined according to reference 2024103489668. The specific results are as follows: alcohols (ug / g), aldehydes (ug / g), esters (ug / g), ketones (ug / g), phenolic acids (ug / g), and fatty acids (ug / g) were 1129.67±10.78, 291.06±6.85, 542.17±8.76, 429.94±8.21, 239.84±6.25, and 364.57±8.91, respectively.

[0080] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing the Maillard reaction product of bamboo leaf extract, characterized in that... Includes the following steps: (1) Weigh 5-12 parts by weight of Lophatherum gracile leaves, add distilled water at a material-liquid ratio of 1:7-1:15, soak for 1-2 hours, extract by steam distillation for 1-3 hours, and collect the volatile oil of Lophatherum gracile leaves. (2) Add 4-8 times the amount of 70%-85% ethanol to the mixture of light bamboo leaf volatile oil collected in step (1), i.e., light bamboo leaf and distilled water, reflux for 1-3 hours, and filter to obtain the extract. (3) Concentrate the extract from step (2) under reduced pressure into a paste, add the volatile oil of light bamboo leaves obtained in step (1), mix well, and obtain light bamboo leaf extract. (4) Add a mixture of xylose, glycine and glutamic acid to the bamboo leaf extract obtained in step (3), wherein the mass ratio of xylose, glycine and glutamic acid is 1-2:1-2:1-2, and the mass ratio of the mixture of xylose, glycine and glutamic acid to bamboo leaf extract is 1:10-1:

15. React at 120℃-135℃ for 30-45 minutes to obtain bamboo leaf extract Maillard reactant. The bamboo leaf extract Maillard reactant is used as a flavoring and fragrance in cigarettes.

2. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (1), 10 parts by weight of bamboo leaves are weighed, and distilled water is added at a material-to-liquid ratio of 1:

12. The mixture is soaked for 1 hour and then extracted by steam distillation for 2 hours.

3. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (1), 12 parts by weight of bamboo leaves are weighed, and distilled water is added at a material-to-liquid ratio of 1:

15. The mixture is soaked for 2 hours and then extracted by steam distillation for 3 hours.

4. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (2), add 5 times the amount of 80% ethanol and reflux for 2 hours.

5. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (2), add 8 times the amount of 85% ethanol and reflux for 3 hours.

6. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (4), the mass ratio of xylose, glycine, and glutamic acid is 1:1:1, and the mass ratio of the mixture of xylose, glycine, and glutamic acid to the extract of Lophatherum gracile is 1:

12.

7. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (4), the mass ratio of xylose, glycine, and glutamic acid is 2:1:2, and the mass ratio of the mixture of xylose, glycine, and glutamic acid to the extract of Lophatherum gracile is 1:

15.

8. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (4), the reaction is carried out at 130°C for 30 minutes.

9. The method for preparing the Maillard reaction product of bamboo leaf extract according to claim 1, characterized in that, In step (4), the reaction is carried out at 125°C for 45 minutes.

10. The Maillard reactant of Lophatherum gracile extract prepared by the method of any one of claims 1-9, wherein the Lophatherum gracile extract Maillard reactant is used as a flavoring and fragrance in cigarettes.

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