利用液相色谱研究烘焙条件对白肋烟中游离氨基酸的影响

利用OPA、FMOC联合在线衍生反相高效液相色谱法测定白肋烟在110℃、120℃、130℃、140℃、150℃分别烘焙12m in和16 m in后游离氨基酸的含量,研究烘焙温度和烘焙时间对白肋烟中游离氨基酸的影响。结果显示整个烘焙过程是蛋白质的降解和M ailard反应相结合的动态过程,蛋白质的降解主要发生在110℃~120℃的低温区;而M ailard反应主要发生在130℃~150℃高温区。实验结果还表明烘焙时间对白肋烟在烘焙后游离氨基酸的含量有重要影响,烘焙时间的延长使烟叶中的游离氨基酸均有较大幅度降低,其中影响最明显的是Pro、Asp和Asn。

Study on Effect of Baking on Free Amino Acids in Burley Tobacco by HPLC

Reversed-phase high performance liquid chromatography(HPLC) with precolumn derivatization with OPA(Dansyl-Cl)and FMOC(fluoryl-chlorocarbonate)was employed to determine the amount of free amino acids in Burley tobaccos after they were baked for 12 or 16 minutes at 100℃、110℃、120℃、130℃、140℃ and 150℃,respectively.And the effect of baking temperature and baking time on free amino acids in Burley tobaccos was studied.The results showed that the whole baking course was a dynamic one which included protein degradation reaction and Mailard reaction,and protein degradation reaction mainly took place at lower temperature,100℃ and 110℃.But for Mailard reaction,it did at higher temperature,130℃、140℃ and 150℃.The experimental results also showed that the baking time had an important effect on the content of free amino acids in burley tobaccos.Extending the baking time could lead to sharp decrease in the free amino acids,in which Pro 、Asp and Asn were affected by the baking time most obviously.