摘要
为探索产香真菌米根霉(Rhizopus oryzae)对烟叶发酵的影响,采用菌株TZK-1,登录号为KJ755444,恒温发酵灭菌低等烟末7 d后,分析烟叶常规成分和致香成分的变化。结果表明:实验组与对照组的总糖、还原糖、淀粉和氯离子变异系数较大,差异显著,总植物碱、总氮、蛋白质和钾离子变异系数相对较小;致香成分的种类基本相同,但含量差异较大,实验组较对照组有4-吡啶甲醛、1-戊烯-3-酮等18种致香成分含量增加,其中面包酮和棕榈酸乙酯变异系数较大,差异显著。米根霉TZK-1发酵烟末能增加烟叶部分致香成分,为烟叶增香微生物的筛选提供一定依据。
In this study, the effects of aroma-producing fungi Rhizopous oryzae on conventional compo- sition and aroma components of tobacco leaves were investigated with the method of fermenting tobacco smails for 7 days in shaker, 120 r/min 28 ℃. The results indicated that variation coefficient of total sugar, reducing sugar, starch and chloridion was significant and total alkaloids, nitrogen, protein and potassium was less significant. Aroma components concentration changed significantly but not species, there was 18 aroma components increased, such as 4-pyridinecarboxaldehyde, 1-penten-3-one. A-mong them, 2-methyltetrahydrfuran-3-one and ethyl hexadecanoate increased significantly. Conclusion that it could improve part of the tobacco aroma matters content which was treated by R. oryzae, and provide a basis for screening tobacco aroma-producing microorganisms.
出处
《云南农业大学学报（自然科学版）》
CSCD
北大核心
2017年第2期379-385,共7页
Journal of Yunnan Agricultural University:Natural Science
基金
云南省烟草公司项目(2011YN58)
关键词
米根霉
烟叶发酵
致香成分
烟叶品质
Rhizopous oryzae
tobacco fermentation
aroma components
tobacco quality
