摘要
为提高陕南地区上部烟叶的工业可用性,以云烟87为材料,在烟叶烘烤前喷施30 U/g和60 U/g两种浓度的淀粉酶、纤维素酶及复合酶等酶制剂,并测定了烤后烟叶感官品质、常规化学成分及香气物质含量(质量分数)。结果表明,与对照相比,60 U/g纤维素酶和60 U/g淀粉酶处理效果明显,烤后烟叶中总糖、还原糖和钾含量显著提高,其中钾含量分别比对照提高11.5%和17.7%;60 U/g的纤维素酶处理后烟碱含量和60 U/g的淀粉酶处理后淀粉含量较对照显著降低。60 U/g纤维素酶处理的烤烟感官评吸总分最高,30 U/g的纤维素酶处理次之。GC/MS检测结果表明,60 U/g纤维素酶处理的烤烟质体色素降解产物显著高于对照,增加52.5%;美拉德反应产物和类西柏烷类致香物质含量也有不同程度提高。因此,烟叶烘烤前喷施60 U/g纤维素酶可协调上部烟叶化学成分,改善烟叶感官品质,增加致香物质含量,进而改善上部烟叶品质。
In order to improve the usability of upper leaves of flue-cured tobacco from southern Shaanxi,the upper leaves of cv.Yunyan 87 were sprayed with enzyme preparations(amylase,cellulase and complex enzyme)at two concentrations(30 U/g and 60 U/g)before curing.The contents(mass fraction)of routine chemical components and aroma components and sensory quality of cured leaves were analyzed.The results showed that,compared with the control,60 U/g cellulase and 60 U/g amylase treatments were significantly effective,and the total soluble sugar,reducing sugar and potassium contents were significantly increased in the cured tobacco leaves.The potassium content was 11.5%and 17.7%higher than the control respectively.The nicotine content in the leaves after 60 U/g cellulase treatment and the starch content in the leaves after 60 U/g amylase treatment were significantly lower than those of the control.The flue-cured tobacco under the 60 U/g cellulase treatment had the highest total sensory score,followed by that under 30 U/g cellulase treatment.The GC-MS test results indicated that compared with the control,the degradation products of plastid pigment of flue-cured tobacco treated with the 60 U/g cellulase were significantly increased by 52.5%.In addition,Maillard reaction products and the content of cembrane aroma substances also increased to varying degrees.Therefore,spraying 60 U/g cellulase before curing can improve the quality of the upper tobacco leaves through harmonizing the chemical components,improving the sensory quality and increasing the content of aroma substances.
作者
吴薇
袁帅
郑玺
叶爱萍
徐磊
董洪旭
刘伟
刘祥
邓金华
张立新
WU Wei;YUAN Shuai;ZHENG Xi;YE Aiping;XU Lei;DONG Hongxu;LIU Wei;LIU Xiang;DENG Jinhua;ZHANG Lixin(College of Life Sciences,Northwest A&F University,Yangling 712100,Shaanxi,China;Technology Center,China Tobacco Shaanxi Industrial Co.,Ltd.,Baoji 721013,Shaanxi,China)
出处
《烟草科技》
CAS
CSCD
北大核心
2021年第12期28-34,共7页
Tobacco Science & Technology
基金
陕西中烟工业有限责任公司科技计划项目“秦巴烟叶品质与香气评价及影响因素研究”(JS-FW-2016-001)
中国烟草总公司陕西省公司科技项目“秦巴烟田土壤保育及化肥减施增效技术集成与示范”(SXYC-2016-KJ-02)。
关键词
烤烟
酶制剂
淀粉酶
纤维素酶
品质
可用性
Flue-cured tobacco
Enzyme preparation
Amylase
Cellulase
Quality
Usability
