一种番茄复合酶解提取物的制备及其在卷烟加香中的应用

为进一步挖掘番茄提取物在卷烟中的应用，本文研究了复合酶水解—美拉德反应处理复配后的番茄提取物的化学成分及其应用效果。结果表明，经果胶酶-糖化酶-纤维素酶复合酶处理，再经美拉德反应后的番茄提取物，经GC-MS分析，可获得13种挥发性成分；该流程获得的番茄提取物主要是低相对分子质量的醛类、酮类、酯类和醇类化合物，分子结构相对简单，溶解性较好，用于卷烟加香加料时，更易于卷烟的吸收；产物经蒸馏获得的挥发性头香组分和沉淀萃取的潜香组分，通过不同比例复配应用于卷烟后，具有不同感官效果；添加实验表明，番茄复合酶解提取物应用于烟丝后，能够柔和烟气、丰富烟香、增加清甜韵感、降低刺激感，有利于卷烟抽吸品质的提升。
The research studied the chemical composition of tomato extract prepared by complex enzyme hydrolysis coupled with Maillard procession and its application in cigarette. Results showed that：with the hydrolysis of pectinase - glucoamylase - cellulase complex enzymes and then the Maillard reaction，the tomato extract contained 13 kinds of volatile components by GC-MS analysis；the tomato extract was rich in low molecular weight compounds such as aldehydes，ketones，esters and alcohols，which were relatively simple with good solubility and better cigarette absorption when used in cigarette flavoring；the mixtures of volatile fragrant components obtained by distillation and latent fragrant components obtained by sediment extraction with different proportions，possessed different sensory effects；the sensory evaluation indicated that the mixtures improved smoothness，enriched incense smoke，increased a sense of sweet rhyme and reduced irritation，and thus improved the quality of cigarettes