枯草芽孢杆菌对烟叶主要致香物质的影响  

Effects of Bacillus subtilis on Main Aroma Substances in Tobacco Leaves

作　　者：瞿娇娇[1] 邹晓[1,2] 张晓敏 施鸣 胡大鸣 惠建权 吴有祥 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省烟草品质研究重点实验室,贵州贵阳550025 [3]贵州中烟工业有限责任公司,贵州贵阳550002

出　　处：《贵州农业科学》2014年第6期150-153,共4页Guizhou Agricultural Sciences

基　　金：贵州中烟工业有限责任公司计划项目"烟叶自然醇化过程中助醇化微生物的分离及其降焦研究"[黔烟工计(2010)35号201021]

摘　　要：为改善烟叶品质,增加烟叶香气,用从豆豉中分离出的1株枯草芽孢杆菌(Bacillus subtilis)悬液喷雾接种于A2C2等级烟叶,在30℃、相对湿度65%条件下发酵15d,经同步蒸馏萃取(SDE)发酵烟叶,色谱质谱法(GC-MS)分析萃取物中醇、酸、酯类及新植二烯致香物质的含量。结果表明,经枯草芽孢杆菌发酵处理的烟叶其醇、酸、酯类总量均较未接种烟叶增加,新植二烯含量差异不大;当烟叶接种浓度为2.0×108个/mL时,醇、酸、酯类总量较未接种烟叶分别增加28.145%、102.658%和22.289%,烟叶香气质提高,吃味改善,杂气减少,刺激性降低,烟气细腻、柔和,感官品质整体提高。结论:枯草芽孢杆菌在烟叶增香、提质方面有较好效果。In order to improve the quality of tobacco and increase the tobacco aroma,a Bacillus subtilis strain which was isolated from traditional food of fermented-soybean Douchi was used to Guizhou Qiannan A2 C2 grade tobacco fermentation for 15 days at 30℃,65% humidity.Samples were treated by synchronous distillation extraction （SDE ）, the main tobacco fermentation aroma （alcohols, acids, esters, neophytadiene）were analyzed with chromatography mass spectrometry （GC-MS）.The results showed that the tobacco alcohols,acids,esters total increased by 28.145%,102.658% and 22.289% respectively after fermentation of B.subtilis with concentration of 2.0x10^8 cells/mL,and the neophytadiene changed little;Sensory evaluation showed that tobacco aroma quality and taste were improved,hybrid gas was reduced,irritation was decreased,smoke was more delicate,soft,sensory quality was improved overally. Conclusion：B.subtilis have better effects on improving tobacco flavor and quality.

关 键 词：枯草芽孢杆菌 致香物质 烟叶 发酵 

分 类 号：S572[农业科学—烟草工业]