碱氧与酶处理改善梗丝性质的研究  

Using Alkaline-hydrogen Peroxide and Enzymic Treatment to Improve the Quality of Cut Stem

作　　者：周瑢[1] 陶红[1] 沈光林[1] 林翔[1] 李峰[1] 郭文[1] 马青[1] 

机构地区：[1]广东中烟工业有限责任公司技术中心,广东广州510145

出　　处：《现代食品科技》2010年第5期463-465,485,共4页Modern Food Science and Technology

基　　金：广东中烟工业有限责任公司科技项目"利用酶技术改善烟叶品质的研究"(200805062)

摘　　要：为了改善梗丝性质,通过碱氧处理降低细胞壁物质含量并提高梗丝和酶的反应活性,再利用生物酶催化降解蛋白质、淀粉和纤维素,结果表明:①处理后梗丝填充值提高了27.6%,糖碱比提高了49.5%,细胞壁物质含量降低了42.3%;②对其21种主要香气成分进行分析可知,总量提高25.7%,其中美拉德反应产物含量提高140.5%,类胡萝卜素降解产物含量提高115.6%;③感官评吸结果表明梗丝经碱氧酶处理后,杂气、余味、刺激性方面有所改善。To improve the quality of cut stem, alkaline-hydrogen peroxide solution was used to decrease the content of cell wall substance and elevate the activity of the action between cut stem and enzyme. Besides, enzymatic degradation of the protein, starch and cellulose in cut stem was also studied. The result showed that both the filling power and the total sugar/nicotine of cut stem increased by 27.6 percent and 49.5 percent, respectively, while the cell wall substance decreased by 42.3 percent. Analysis of the 21 kinds of chief flavor components showed that the total amount of the flavor compounds increased by 25.7 percent; the contents of products by Maillard reaction increased by 140.5 percent; and the content of carotenoids degradation products increased by 115.6 percent. Sensory evaluation showed that the offensive odors and after taste and pungent taste were improved to a certain extent.

关 键 词：烤烟 酶 梗丝 香气成分 

分 类 号：TS441[农业科学—烟草工业]