不同生物制剂处理对发酵烤烟香气物质含量的影响研究  

Study on the Influence of Different Biological Agent Treatment to the Content of Aroma Component of the Fermentation Flue-cured Tobacco

作　　者：赵铭钦[1] 李芳芳[1] 李晓强[1] 王豹祥[1] 

机构地区：[1]河南农业大学农学院,河南郑州450002

出　　处：《云南农业大学学报》2007年第4期519-524,共6页Journal of Yunnan Agricultural University

基　　金：国家烟草专卖局重大科技攻关项目资助(110200401014)

摘　　要：在恒温恒湿发酵条件下研究了不同生物制剂处理对发酵烤烟烟叶中香气物质含量的影响。结果表明,经生物制剂处理后的发酵烟叶中大多数香气成分含量表现为增加,如大马酮、二氢大马酮、紫罗兰酮、巨豆三烯酮、二氢猕猴桃内酯、苯甲醛、苯乙醇、新植二烯、茄酮等;但也有些香气成分表现为含量下降,例如香叶基丙酮、苯乙醛、芳樟醇等。不同处理相比较,添加混合酶和优势增质菌的作用效果最为显著,香气成分含量增加幅度较大;添加混合酶的作用效果次之;添加单一优势增质菌的作用效果相对来说不太明显,但也表现有一定程度的增香效应。Study on the influence of the aroma substance in the fermentation flue-cured tobacco with the different biological agent on the condition of constant temperature ＆ humidity. The results clarified： the aroma components＇ content in the most of processed tobacco presents increased comparing with its contrast, such as damascenone, Dihydrodamascenone, ionone, megastigmatrienone, dihydroactinolide, benzald dhyde, Beneethyl acohol, neophytadiene, solanone and so on; and a few of the aroma components＇ content presents reduced, such as geranyl acetone, beneeethyl aldehyde, linalool and so on. Different processes compares, the process of spraying the macerozyme and microorganism gave the most obvious effect and the content of aroma substance increased obviously. The effect of spraying the macerozyme wasn＇ t marked according to the process of spraying the macerozyme and microorganism. The process of spraying the microorganism was not obvious, however, it did get a certain improvement.

关 键 词：生物制剂 烤烟 香气物质 酶 微生物 

分 类 号：TS444[农业科学—烟草工业]