摘要
[目的]通过外源喷施生物制剂处理烟叶,探究烤烟调制和复烤陈化阶段经生物制剂处理后对烟叶品质带来的影响及差异,从而形成陕南烟叶陈化过程中提质增香的技术手段,明确添加生物制剂后不同陈化时间的烟叶化学成分及品质变化规律。[方法]选用陕西SXC-4复合生物制剂,包含不同水解酶系、氧化还原酶系以及增香细菌,在烤烟调制和复烤阶段通过雾化喷施方法,研究复合生物制剂对烤烟常规化学成分和多酚等特殊化学成分、中性致香物质的影响。[结果]不同阶段生物制剂处理后,烤烟中的还原糖、总糖、淀粉含量均低于对照处理,烟碱和总氮含量略高于对照处理,烤烟中的有机酸、新植二烯、游离氨基酸含量与对照处理相比也均有不同程度的增加。对不同处理烤烟陈化过程中的中性致香物质含量进行测定发现,经复合生物制剂处理后的烟叶致香物质总量均显著大于对照处理。随着陈化过程的进行,香气物质总量均降低,感官质量总分均有提升。[结论]2个阶段经复合生物制剂处理后均可以提升烤烟的化学品质,增加香气物质,提升烤烟的香气量和香气质,降低杂气和刺激性。随着陈化时间的进行,不同处理的陈化效果不同,在陈化90 d后,复烤阶段陈化烟叶的化学成分更为协调,致香物质含量更高,烟叶的感官质量评价更高,优于调制阶段生物制剂处理的烟叶。
[Objective]Through exogenous spraying of biological agents to process tobacco,explore the influence of flue-cured tobacco modulation and rebaking aging stage after the biological treatment on tobacco leaf quality and difference,thus forming the technical means of improving the quality and aromn in the process of tobacco aging,clarify the chemical composition and quality changes of tobacco leaves at different aging times after adding biological agents.[Method]Shaanxi SXC-4 composite biological preparation was selected,including different hydrolytic enzyme systems,oxidoreductase systems,and aroma enhancing bacteria.The effects of the composite biological preparation on the conventional chemical components and special chemical components such as polyphenols,as well as neutral aroma causing substances of tobacco were studied through atomization spraying during the tobacco preparation and re roasting stages.[Result]After the treatment of biological agents at different stages,the content of reduced sugar,total sugar and starch in flue-cured tobacco were lower than the control treatment,and the content of nicotine and total nitrogen was slightly higher than the control treatment.The content of organic acids,neophytadiene and free amino acids in flue-cured tobacco also increased to different degrees compared with the control treatment.The content of neutral aromatization substances in different treatments showed that the total amount of aromatization substances of tobacco leaves treated with compound biological agents was significantly greater than that of control treatment.With the process of aging,the total amount of aroma substances decreased,and the total score of sensory quality was improved.[Conclusion]After the two stages of compound biological agent treatment,they can improve the chemical quality of flue-cured tobacco,increase the aroma substances,improve the aroma quantity and aroma temperament of flue-cured tobacco,and reduce the mixture and irritation.With the aging time,the aging effect of different treatments is different.After 90 days of aging,the chemical composition of aged tobacco leaves in the reasting stage is more coordinated,the content of aromatic substances is higher,and the sensory quality evaluation of tobacco leaves is higher,which is better than the tobacco leaves treated with biological agents in the modulation stage.
作者
张傲杰
胡鑫
王平平
郑杰
于善杰
郭春生
叶亚军
艾绥龙
张立新
ZHANG Ao-jie;HU Xin;WANG Ping-ping(College of Life Sciences,Northwest A&F University,Yangling,Shaanxi 712100;Shaanxi Tobacco Science Research Institute,Xi’an,Shaanxi 710000)
出处
《安徽农业科学》
CAS
2024年第21期149-158,共10页
Journal of Anhui Agricultural Sciences
基金
中国烟草总公司陕西省公司重大科技项目(SXYC-2021-KJ-01)。
关键词
调制
复烤
陈化
生物酶
Modulation
Rebaking
Aging
Biological enzymes
