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作 者:许春平[1] 孟丹丹[1] 冉盼盼 刘绍华[2] 郑凯 白家峰[2]
机构地区:[1]郑州轻工业学院食品与生物工程学院,郑州450000 [2]广西中烟工业有限责任公司技术中心,南宁530001 [3]河南中烟工业有限责任公司许昌卷烟厂,河南许昌461000
出 处:《湖北农业科学》2018年第1期100-103,111,共5页Hubei Agricultural Sciences
基 金:广西中烟合作项目(20141011)
摘 要:通过正交试验,利用产香酵母对烟草花蕾进行发酵优化,然后对发酵产物进行美拉德反应,利用同时蒸馏萃取方法提取香味成分后用GC-MS分析香味成分。结果表明,香味物质主要有63种,其中软脂酸、肉豆蔻酸、棕榈油酸、苯甲醇、苯乙醇、6,10,14-三甲基-2-十五烷酮等香气浓度大;巨豆三烯酮、二氢猕猴桃内酯、油酸酰胺、2-正戊基呋喃香气阈值低,是烟草中关键的致香物质,对烟草香气贡献突出。以香气总量为指标,35℃、pH=5、12 h、6%(V/V)接种量时香气总量最高,高达760.74μg/g。以水溶性氨基酸和水溶性还原糖的含量为指标,发酵处理在35℃、pH=5、24 h、5%(V/V)接种量时氨基酸含量和还原糖含量最高,分别为2.860 52、0.151 24 mg/g。香气含量与氨基酸和还原糖含量的关系不是正相关关系。Aroma-producing yeast was used to carry out to optimize the fermentation with tobacco bud by orthogonal design.Maillard reaction was carried out.Then,the aroma components was extracted by simultaneous distillation extraction method,and the aroma components were analyzed by GC-MS.The results showed the aroma components were mainly included 63 kinds,and myristic acid,myristic acid,dihydroactinidiolide,phytone,damascenone,megastigmatrienone,caryophyllene oxide,cembrene,oleic acid amide and 2-pentylfuran with lower odor threshold were the key aroma compounds in tobacco with outstanding contribution to tobacco aroma.Taking the total aroma amount as the index,under the optimal fermentation condition of 35℃,pH =5,12 h with 6% inoculating amount,the total aroma amount reached the highest level of 760.74 μg/g.Taking the contents of water-soluble amino acid and water-soluble reducing sugar as the index,under the fermentation condition of 35℃,pH =5,24 h with 5% inoculating amount,the contents of amino acid and reducing sugar reached the highest level.The highest amino acid content reached 2.860 52 mg/g,while the highest sugar content could reach 0.151 24 mg/g.The relationship between aroma content and amino acid and reducing sugar contents was not positively correlated.
分 类 号:S571.1[农业科学—茶叶生产加工]
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