摘要
为改善烟草浸膏的抽吸品质,采用从红大烟叶表面分离的HD4产香菌株对烟叶碎片水提物进行发酵处理。经气质联用(GC-MS)检测,与未经发酵处理的烟叶浸膏(CK)相比,HD4发酵烟叶浸膏和HD4休止细胞发酵烟叶浸膏的致香成分种类分别增加了5种和减少了8种,但致香成分含量则分别增加了28.76%和59.18%;3-羟基-2-丁酮、茄酮、β-大马酮等7种主要酮类物质的含量分别增加了3.89倍和6.88倍。在红大烟叶(X2L)上的添加试验表明,与添加未经发酵处理的烟叶浸膏(CK)相比,添加HD4发酵烟叶浸膏和HD4休止细胞发酵烟叶浸膏的烟叶样品,其香气量、丰富性、细腻性和甜润感均有明显改善,其中添加HD4休止细胞发酵烟叶浸膏样品的抽吸效果好于添加HD4发酵烟叶浸膏的样品。烟叶浸膏(CK)、HD4休止细胞发酵烟叶浸膏和HD4发酵烟叶浸膏在红大烟丝上的最佳添加量分别为0.04%、0.03%和0.04%。
Extracts from tobacco leaf fragments were fermented by bacteria from Hongda tobacco to improve the sensory quality. Analyzed by GC-MS,the components of the two extracts fermen- ted by HD4 strain and HD4 resting cells increased 5 kinds and decreased 8 kinds, respectively, compared to the control extract （CK） ,while their contents of the flavors increased 28.76% and 59.18% , and seven kinds of ketone substances increased 389% and 688%. By addition of fermen- ted and unfermented extracts,the results showed that the Hongda tobacco （X2L） samples dealt with fermented extracts of tobacco leaf fragments could obtain more aroma types,sweet sense and content. The extract fermented by HD4 resting cells had a better effect on the sensory quality than the other two extracts, with the optimum content of 0.03%, while the optimum content of the control extract and the extract fermented by HD4 strain were both 0.04%.
出处
《河南农业科学》
CSCD
北大核心
2013年第1期155-159,共5页
Journal of Henan Agricultural Sciences
基金
云南中烟工业公司科技计划项目(2012JC08)
