摘要
用分离自烤烟叶面的枯草芽孢杆菌（Bacillus subtilis）Van3菌株处理烤烟烟丝,通过对分析烟丝主要化学成分和香气成分的变化,以及对菌剂处理的卷烟感官评吸效果评价,评估Van3菌剂对提高烟叶品质的效果。结果表明：用Van3菌剂处理后,烟丝的还原糖含量增加了27.58%～40.77%,纤维素含量降低12.22%～17.53%,总氮含量降低了3.38%～5.42%,烟碱含量降低了2.74%～5.78%;烟叶的糖氮比、糖碱比和氮碱比均有提高,化学成分比例更加协调。烟叶中致香成分的种类没有发生明显的变化,但4-羟基-苯乙醇、3-氧代-α-紫罗兰醇、莨菪亭等主要致香成分含量增加,而丙酸乙酯、邻苯二甲酸二丁酯等致香成分的含量则有所减少。Van3菌株能够明显丰富和细腻卷烟烟气、增加烟香、降低刺激和杂气,提高卷烟抽吸品质。
Van3 strain of Bacillus subtilis, which was isolated from the surface of flue-cured tobacco leaves, was used to process flue-cured tobacco. Main chemical components, aroma components and smoking quality were determined to evaluate the effect of Van3 on tobacco quality. Results showed that, in the treated tobacco, the reducing sugar content increased by 27.58% -40. 77%, cellulose content reduced by 12. 22% - 17.53% , total nitrogen content reduced by 3.38% - 5.42% and nicotine content reduced by 2. 74% -5.78%. In addition, the ratios of sugar to nitrogen, sugar to nicotine and nitrogen to nicotine raised to some extent, and the chemical compositions in tobacco became more harmonious. The kinds of aroma components in tobacco leaves did not change obviously, but 4-hydroxy-benzene, ethanol, 3-oxo-α-violet alcohol, belladonna pavilion and other main aroma component content increased, while the content of aroma components such as propionic acid ethyl ester, butyl phthalate reduced. It indicated that Van3 could obviously enrich and mellow cigarette smoke, enhance tobacco flavor, reduce irritation and offensive odor, and improve smoking taste obviously.
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2015年第1期50-57,共8页
Journal of Yunnan Agricultural University:Natural Science
基金
国家自然科学基金项目(31160432)
云南省科技计划项目(2012BA015)
云南中烟工业公司资助项目(2011CP02)
红云红河集团自立项目(HYHH2012HX05
HYHH2012HX06)
关键词
枯草芽孢杆菌
烤烟
醇化
香气
烟叶品质
Bacillus subtilis
flue-cured tobacco
aging
aroma
tobacco leaf quality
