赖氨酸Amadori和Heyns化合物热裂解产物对烟草风味的影响研究

  目的  比较赖氨酸Amadori和Heyns化合物的热解产物及对其烟草风味的影响。  方法  以赖氨酸和葡萄糖或果糖为原料，以偏重亚硫酸钠为催化剂、甲醇和冰醋酸为溶剂，分别合成赖氨酸的Amadori和Heyns化合物，采用在线热裂解-气相色谱/质谱联用技术(Py-GC/MS)对比了2种化合物的热解产物差异，并通过感官评吸实验比较了二者对卷烟风味的影响。  结果  （1）赖氨酸Amadori和Heyns化合物热解均能产生醛酮类、呋喃类、吡啶类、吡嗪类及吡咯类香味物质，同一类别产物的相对含量有较大差异。（2）赖氨酸Heyns化合物热解得到的风味成分数量更多。（3）赖氨酸Amadori化合物和Heyns化合物对卷烟的主要作用为增香、增浓和降低刺激，并使烟气更加流畅顺滑，赖氨酸Heyns化合物增加了卷烟白肋烟特征。  结论  赖氨酸Amadori化合物和Heyns化合物的热解产物不同，对卷烟风味的影响存在差异。 

Study on the effect of pyrolysis products of lysine Amadori and Heyns compounds on tobacco flavor

  Background  This study aims to comparatively analyze the effects of pyrolysis products of lysine Amadori and Heyns compounds on tobacco flavor.  Methods  the Amadori and Heyns compounds of lysine were synthesized with lysine, glucose and fructose as materials, sodium bisulfite as a catalyst and methanol and glacial acetic acid as solvent. The pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) technology was used to directly introduce the pyrolysis products into the gas chromatography-mass spectrometer for comparative analysis of pyrolysis products, followed by evaluating the effects of the two compounds on tobacco flavor.  Results  The test data show: (1) lysine Amadori and Heyns compounds could both produce aldehydes, ketones, furans, pyridines, pyrazines and pyrrole fragrances, and the relative contents of the same type of products were quite different. (2)The pyrolysis of lysine Heyns compounds produced more flavor components; (3) The main effects of the lysine Amadori and Heyns on cigarettes were manifested as flavor enhancement, densification, and the smoothing of smoke. The lysine Heyns compound added burley characteristics to cigarettes  Conclusion  The pyrolysis products of lysine Amadori and lysine Heyns were different, and their effects on the flavor of cigarettes were different as well.