葡萄糖-胺海因斯化合物:制备,表征和增强香味
Kuan Li1, Jinling Wang2, Yadong Zhuang2
1Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China.
Carbohydrate research
|August 13, 2023
概括
合成和优化了N-(2-脱氧-D-葡萄糖-2-) -L-histidine (Glu-His) 以获得高产量和纯度. 这种Heyns重组产品增强了烟草的味道,提供了更甜的,不那么刺激的烟雾特征.
科学领域:
- 食品化学 食品化学
- 有机合成 有机合成
- 味道化学 味道化学
背景情况:
- 海因斯重组产物 (HRPs) 是由氨基酸和降解糖的反应形成的.
- N-(2-Deoxy-D-glucos-2-yl) -L-histidine (Glu-His) 是一种HRP,在风味开发中具有潜在的应用.
- 优化合成条件对于高效生产Glu-His.至关重要.
研究的目的:
- 从L-histidine和D-果糖中合成N-(2-Deoxy-D-glucos-2-yl) -L-histidine (Glu-His) 的方法.
- 优化反应条件以最大限度地提高Glu-His的产量和纯度,使用响应表面方法 (RSM).
- 描述合成的Glu-His,并研究其热分解和芳香特征.
- 为了评估Glu-His对重建烟草茎 (RTS) 烟雾感官特性的影响.
主要方法:
- 通过凝结,脱水和在甲醇中重新排列L-histidine和D-果糖合成Glu-His.
- 使用响应表面方法 (RSM) 优化反应参数 (Fru:His比,温度,时间).
- 使用IR,NMR,高分辨率质谱 (HRMS) 和UPLC-MS/MS进行结构识别.
- 热解分析以确定热性行为,并识别挥发性产品和气味概况.
- 重建烟草茎 (RTS) 香烟的感官评估,含有和没有添加Glu-His.
主要成果:
- 在优化的反应条件下 (Fru:His比1.2:1,73.2°C,4.7小时) 产生了Glu-His,产量为74.10%,纯度为99.7%.
- 格鲁-希斯的结构被证实为C12H19N3O7 (317.1 Da).
- Glu-His的初始热解温度为145.2°C,在800°C时显著减轻重量.
- 热解产生了各种芳香化合物 (皮兰, furan, pyrazines 等). 有烧甜的,烤的,坚果的,甜的,和鲜花的音符.
- 将0.25%的Glu-His添加到RTS香烟中改善了感官属性,从而产生了更甜,更潮湿的烟雾,减少了刺激.
结论:
- 开发了一种高效的合成和优化Glu-His的方法.
- Glu-His 具有理想的热分解特性和复杂的芳香特征.
- Glu-His显著增强了烟草烟雾的味道和感官体验,表明其作为调味剂的潜力.
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