昭通烤烟加酶发酵处理的效果分析  

Effects of Enzyme Reagent Fermentation on Zhaotong Flue-cured Tobacco

作　　者：杨建云[1] 周桂园[2] 卢红[3] 李尼杭[3] 

机构地区：[1]郑州轻工业学院食品工程系烟草工程专业,河南郑州450001 [2]红云红河烟草集团有限责任公司,云南昆明652300 [3]云南农业大学烟草学院,云南昆明650201

出　　处：《西南农业学报》2010年第1期66-69,共4页Southwest China Journal of Agricultural Sciences

基　　金：红云红河烟草集团基金项目

摘　　要：对昭通烤烟加酶发酵处理和对照样品的致香物质、常规化学成分和评吸比较进行分析,分析结果表明,①加酶发酵对烤烟常规化学成分影响不明显。②处理样品的叶绿素和类胡萝卜素降解物明显高于对照。③加酶发酵促进了烟叶残存叶绿素向新植二烯等多种香气物质转化并积累,促进了类胡萝卜素向巨豆三烯酮等多种香气物质转化积累,有利于降低烟叶青杂气,有利于提高烟叶的香气量和香气质。本试验结果还表明,烤烟加酶发酵具有专性转化的工业价值,但仍需进一步的工业验证。The comparative research was carried out to analyze aroma substances, conventional chemical composition and sensory smoking taste between enzyme reagent fermentation flue-cured tobacco samples and control samples from Zhaotong area in Yunnan. The results showed ： （i） The difference of conventional chemical composition between Tr. and CK. was not obvious. （ ii ） Degradation products of chloro- phyll and carotenoid of treatment samples were significantly higher than that of control samples. （iii） Termentation enzyme promoted chloro- phyll to degrade into aroma substance, but also promoted carotenoid to degrade into many kinds of aroma substance, which could reduce greenish odor of tobacco leaf, and increase the aroma of tobacco leaf during 100 day fermentation. The result also indicated that flue-cured tobacco fermented with enzymes increased the specially transformed industry value of tobacco, but the industry still needs further verification.

关 键 词：烤烟发酵 酶制剂 化学成分 感官评吸 

分 类 号：S572[农业科学—烟草工业]