| 1-L-色氨酸-1-脱氧-D-果糖的合成及其热裂解 |
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| 引用本文： | 陈芝飞,杨峰,齐海英,刘强,郜海民,郝辉,孙志涛,陈顺辉,蔡莉莉,芦昶彤,席高磊,张俊岭. 1-L-色氨酸-1-脱氧-D-果糖的合成及其热裂解[J]. 中国烟草学报, 2017, 23(6): 1-10. DOI: 10.16472/j.chinatobacco.2017.123 |
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| 作者姓名： | 陈芝飞 杨峰 齐海英 刘强 郜海民 郝辉 孙志涛 陈顺辉 蔡莉莉 芦昶彤 席高磊 张俊岭 |
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| 作者单位： | 1 河南中烟工业有限责任公司技术中心, 郑州市陇海东路72号 450000; |
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| 摘 要： | 为探索以D-甘露糖与氨基酸的美拉德反应制备Amadori化合物的可行性问题，以D-甘露糖和L-色氨酸为原料合成了1-L-色氨酸-1-脱氧-D-果糖，利用IR、NMR和HR-MS对产物进行了结构表征，采用单因素试验和正交试验优化了合成工艺，利用在线裂解气相色谱/质谱联用（Py-GC/MS）法研究了产物的热裂解行为。结果表明:①最佳合成条件为:当L-色氨酸投料量为30 mmol时，反应温度65℃、反应时间6.0 h、物料比1:1（D-甘露糖与L-色氨酸的物质的量比）、催化剂用量0.5 mmol及溶剂用量80 mL，此条件下产率达到45.2%；②无论有氧或无氧条件下裂解，产物种类均随温度升高而增加，有氧条件裂解产物种类多于无氧条件；在600℃有氧条件下，1-L-色氨酸-1-脱氧-D-果糖裂解生成具有花香、烘烤香、坚果香、焦糖香等香韵的产物；③以D-甘露糖和L-色氨酸为原料合成1-L-色氨酸-1-脱氧-D-果糖的技术方法可行，产品收率较高。
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| 关 键 词： | D-甘露糖 1-L-色氨酸-1-脱氧-D-果糖 合成 工艺优化 热裂解 |
| 收稿时间： | 2017-05-02 |
Synthesis and pyrolysis of 1-L-tryptophan-1-deoxy-D-fructose |
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| Affiliation: | 1 Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China;2 Reconstituted Tobacco Company, Ltd. of Henan Tobacco Industry, Xuchang 461000, Henan, China;3 Golden Leaf Production and Manufacturing Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China |
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| Abstract: | The aim of this article is to discuss feasibility of synthesis of 1-L-tryptophan-1-deoxy-D-fructose with D-mannose and L-tryptophan as raw materials. The synthesis condition was optimized through single factor experiment and orthogonal experiment. The objective product's structure was characterized by IR, NMR and HR-MS, and the pyrolysis behavior was investigated via pyrolysis-GC/MS. Results showed that the optimal synthetic conditions were confirmed as follows:when the dosage of L-tryptophan was 30 mmol, reaction temperature was 65℃, reaction time was 6.0 h, reaction molar ratio of D-mannose and L-tryptophan was 1:1, catalyst dosage was 0.5mmol and solvent dosage was 80mL. Under optimal conditions, the yield reached 45.2%. The quantity of pyrolysis product increased with the rise of temperature,and pyrolysis produced more products in aerobic conditions than in anaerobic conditions.The pyrolysis product under the temperature of 600℃ and aerobic conditions possessed floral aroma, roasted aroma, nut aroma and caramel aroma. It's indicated that the synthesis route was feasible and effective. |
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