[Objective] To optimize condition of Maillard reaction, and study flavoring effect of reconstituted tobacco.[Method] With glucose and proline as raw material, the reaction conditions were optimized.Flavoring effect of its products in reconstituted tobacco were studied, and gas chromatograph-mass spectrometer was used to analyze products.[Result] When the reaction temperature was 100 ℃, reaction time was 3 h, pH was 6, sugar ammonia molar ratio was 1∶1, proportion of propylene glycol was 30%, reconstituted tobacco flavoring effect of the Maillard reaction products was good.Pyrrole and ketone compounds were detected by gas chromatograph-mass spectrometer, which were important aroma components in tobacco.[Conclusion]Reconstituted tobacco flavoring effect of the Maillard reaction products is good.%[目的] 优化美拉德反应的条件,并考察其产物在再造烟叶中的加香效果.[方法]以葡萄糖和脯氨酸为原料,优化美拉德反应的条件,并考察其产物在再造烟叶中的加香效果,并用GC-MS对产物进行分离鉴定.[结果]美拉德反应的最优条件:在沸水浴下,反应时间3 h,pH 6,糖氨摩尔比为1∶1,丙二醇占比为30%.在此条件下,美拉德反应产物的再造烟叶增香效果好.利用气-质联用仪对产物进行GC-MS分析,检测到吡咯类、酮类等化合物,这些物质是卷烟中的重要香气成分.[结论]美拉德反应产物的再造烟叶加香效果好.
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