| 氨基酸和还原糖类反应的研究 |
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| 引用本文： | 章平,陈树琳,秦军,吕晴.氨基酸和还原糖类反应的研究[J].贵州工业大学学报(自然科学版),1996(4). |
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| 作者姓名： | 章平 陈树琳 秦军 吕晴 |
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| 作者单位： | 贵州工学院理化分析中心 |
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| 摘 要： | 根据梅拉德反应原理，由氨基酸加醛糖的反应合成烟草增香剂。经气相色谱－质谱联用仪测定，含有多种挥发性有香成分，可用于改善烟草制品品质，提高低焦油卷烟香味。
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| 关 键 词： | 梅拉德反应，氨基酸，还原糖，烟草增香剂 |
A STUDY OF THE AMINO ACIO AND THE REDUCING SUGARS REACTION |
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| Zhang Ping,Chen Shulin, Qing Jun,Lu qing.A STUDY OF THE AMINO ACIO AND THE REDUCING SUGARS REACTION[J].Journal of Guizhou University of Technology(Natural Science Edition),1996(4). |
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| Authors: | Zhang Ping Chen Shulin Qing Jun Lu qing |
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| Institution: | Physical and Chemical Analysis Center. GIT |
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| Abstract: | According to the Principle of the Maillard Reaction, the flavorant for smoking products,produced by the amino acid reacting with the reducing sugars and then aldehyed,and the determinde by the chromatograph-mass instrument,contains various volatile compositions with different perfume. It can be used to improve the quelity and the perfume for the low delivery smoking products. |
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| Keywords: | maillard Reaction amino acid reducting sugars flavorant for smoking products |
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