| 非酶棕色化反应在烟草增香中的应用研究 |
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| 引用本文： | 许萍,宁敏.非酶棕色化反应在烟草增香中的应用研究[J].合肥工业大学学报(自然科学版),1997(4). |
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| 作者姓名： | 许萍 宁敏 |
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| 作者单位： | 合肥经济技术学院(许萍)，安徽省烟草公司(宁敏) |
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| 摘 要： | 文章研究了以天然大豆粉水解液提供氨基酸与葡萄糖或其它羰基化物之间的非酶棕色化反应在烟草增香中的作用，并与己酸和葡萄糖反应的棕色化产物进行对比，认为大豆粉水解液的棕色化产物对烟草增香效果更佳，对烟草薄片的改进作用更为显著。
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| 关 键 词： | 烟制品 烟草薄片 非酶棕色化反应 烟草增香 |
STUDIES ON TOBACCO FLAVOR ENHANCEMENT BY NON ENZYMATIC BROWNING REACTION |
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| Xu Ping,Ning Min.STUDIES ON TOBACCO FLAVOR ENHANCEMENT BY NON ENZYMATIC BROWNING REACTION[J].Journal of Hefei University of Technology(Natural Science),1997(4). |
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| Authors: | Xu Ping Ning Min |
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| Institution: | Xu Ping Ning Min (Hefei Institute of Economics and Technology) (Anhui Provincial Tobacco Corporation) |
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| Abstract: | The action of non enzymatic browning reactant produced by reaction of amino acid from natural soya particle and glucose or other carbonyl compounds in tobacco flavor enhancement had been studied and compared with reaction of hexoic acid and glucose.The results showed that non enzymatic browning reactant of soya particle greatly enhances tobacco product flavor and tobacco sheet. |
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| Keywords: | tobacco product tobacco sheet non enzymatic browning reacton tobacco flavor enhancement |
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