CAJ | 학술논문

为揭示Maillard反应产物各组分的加香特征和找出具有良好加香效果的组分，以葡萄糖-脯氨酸的Maillard反应产物为研究对象，采用凝胶渗透色谱对产物进行分级分离，分级组分分别进行热裂解（Py）-GC/MS分析和卷烟加香评价。结果表明：①通过凝胶柱层析，可有效地将产物按分子量大小分级，实现产物的分级分离。②各组分间化合物种类有较大的差别， H1和H2组分主要为分子量较大的含氮杂环化合物，H3和H4组分主要为分子量相对较小的含氧杂环化合物。③分级后组分的卷烟加香效果优于未分级产物，且以分子量较大的组分效果最佳。
위게시Maillard반응산물각조분적가향특정화조출구유량호가향효과적조분，이포도당-포안산적Maillard반응산물위연구대상，채용응효삼투색보대산물진행분급분리，분급조분분별진행열렬해（Py）-GC/MS분석화권연가향평개。결과표명：①통과응효주층석，가유효지장산물안분자량대소분급，실현산물적분급분리。②각조분간화합물충류유교대적차별， H1화H2조분주요위분자량교대적함담잡배화합물，H3화H4조분주요위분자량상대교소적함양잡배화합물。③분급후조분적권연가향효과우우미분급산물，차이분자량교대적조분효과최가。
In order to find out the flavoring characteristics of the fractions in Maillard reaction products and the fractions with good flavoring effects, the Maillard reaction products of glucose and proline were fractionated by gel permeation chromatography, and the fractions were analyzed by pyrolysis(Py)-GC/MS and evaluated by cigarette flavoring separately. The results showed that: 1) The products could be effectively fractionated in the order of molecular weight of fractions by gel permeation chromatography. 2) The types of compounds differed greatly between fractions, the fractions H1 and H2 were mainly composed of nitrogen-containing heterocyclic compounds with higher molecular weight, while infractions H3 and H4 were mainly oxygen-containing heterocyclic compounds with lower molecular weight. 3) The fractions, especially those with higher molecular weight, offered better smoking quality to cigarette than did the Maillard reaction products.