Maillard reaction intermediate, preparation method and use thereof

Abstract

The invention discloses a Maillard reaction intermediate and the preparation method and application of the intermediate, relating to the organic chemical technical field. The invention discloses the preparation method of the Maillard reaction intermediate to lead the Maillard reaction to stay at the initial stage; the Maillard reaction intermediate with the structural formula of (I) or (II) is obtained; one or two mixtures in the Maillard reaction intermediate (I) or (II) are added into tobacco according to the proportion of 0.04 to 0.06 percent of the weight of the tobacco. The Maillard reaction intermediate obtained by the applicant is totally a novel substance undisclosed till now and the technical process adopted by the applicant to synthesize the Maillard reaction intermediate is totally novel. The Maillard reaction intermediate of the invention is firstly adopted as the additive of cigarette for application and the performance thereof is further better than that of the Maillard reaction high-grade outcome.

Description

technical field [0001] The present invention relates to the technical field of organic chemistry, in particular to a classic reaction called Maillard reaction, an intermediate product obtained after being terminated in the primary stage, a method for preparing the intermediate product, and the application of the intermediate product in cigarettes as Antioxidants scavenge smoke free radicals and flavor enhancers. Background technique [0002] As we all know, the Maillard reaction is the reaction between amino compounds and reducing sugars or carbonyls. Because the final reaction is brown, some people call it browning reaction. The final product of the browning reaction can produce products of different flavors due to different reaction conditions or different raw materials involved in the reaction. This advanced product of the Maillard reaction has long been used in food and cigarette flavoring processes. The Maillard reaction is a reaction between amino acid and reducing su...

AI Technical Summary

Problems solved by technology

These two kinds of free radicals both have a certain impact on human health. Usually some substances are added to reduce the components in the smoke that are not beneficial to human health, but this also affects the smoking taste of cigarettes; in addition, it also gives cigarettes more or less Bring some substances that are harmful to the health of smokers

How to unify the two organically? After reviewing the data, it is found that some foreign research reports show that the Maillard reaction intermediate has anti-oxidation and anti-mutagenic effects, and its mechanism is still not very clear.

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