肠杆菌发酵对烟草浸膏化学成分及卷烟品质的影响  

Effects of Enterobacter fermentation on chemical components of tobacco extract and cigarette quality

作　　者：叶建斌 齐晓娜 杨宗灿 张婷婷 冯颖杰 YE Jian-bin;QI Xiao-na;YANG Zong-can;ZHANG Ting-ting;FENG Ying-jie(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China;Technology Center of Henan Tobacco Industrial Co.,Ltd.,Zhengzhou,Henan 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450000 [2]河南中烟工业有限责任公司技术中心,河南郑州450000

出　　处：《食品与机械》2021年第5期33-38,共6页Food and Machinery

基　　金：河南中烟科技项目(编号:CW201931);河南省科技攻关(编号:172102410038)。

摘　　要：利用一株肠杆菌发酵烟草浸提液,经发酵、浓缩制备烟草浸膏。采用连续流动法分析发酵前后浸提液化学成分变化;通过GC-MS分析发酵浸膏的香味成分及其应用于卷烟后对感官和烟气香味成分的影响。结果表明:经发酵后浸提液中蛋白质、淀粉、半乳糖醛酸、总植物碱、氨基酸总含量分别降低28.95%,19.44%,18.91%,3.71%,37.45%;经浓缩制备的发酵浸膏具有典型的清甜香风味,且茄酮、β-大马酮、巨豆三烯酮等烟草特征香味成分明显增加;在卷烟中应用该发酵浸膏,烟气中的金合欢醇、β-紫罗兰醇、糠醇、糠醛等具有甜香风味的香味成分有所提高,感官质量得到明显提升。Here,tobacco extract was produced by fermentation using Enterobacter,then the tobacco extract was prepared by concentration.Continuous flow was applied to analyze the chemical composition of tobacco extract;and the aroma components were also analyzed by GC-MS.The as-prepared tobacco extract was applied in the cigarettes,and its effects on sensory and smoke aroma components were also evaluated.Results showed that,after fermentation,the content of protein,starch,galacturonic acid,total plant alkali and amino acid were decreased by 28.95%,19.44%,18.91%,3.71%and 37.45%,respectively.The tobacco extracts prepared by fermentation had a typical sweet flavor,and the characteristic flavor components of tobacco such as solanone,β-damascenone,and megastigmatrienone were significantly increased.The content of sweet fragrant substances such as farnesol,β-ionol,furfuryl alcohol,and furfural in cigarette smoke was increased,and the sensory quality was obviously improved.

关 键 词：肠杆菌 烟草 发酵 烟草浸膏 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS452[轻工技术与工程—食品科学与工程]