一种改善广西百色地区烟叶品质的混合微生物发酵技术  

A mixed microbial fermentation technology for improving the quality of tobacco leaves in Baise,Guangxi

作　　者：龙章德[1] 苏赞[1] 李季刚[1] 薛云[1] 刘启斌[1] 宁振兴[1] 毛多斌 魏涛 LONG Zhangde;SU Zan;LI Jigang;XUE Yun;LIU Qibin;NING Zhenxing;MAO Duobin;WEI Tao(Technology Center,China Tobacco Guangxi Industrial Co.,Ltd., Nanning 530001, China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001, China)

机构地区：[1]广西中烟工业有限责任公司技术中心,广西南宁530001 [2]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《轻工学报》2021年第5期59-66,共8页Journal of Light Industry

基　　金：国家自然科学基金项目(31801535);河南省留学人员科技活动项目(2019-03);广西中烟对外合作项目(2019450000340011)。

摘　　要：在酿酒酵母发酵预处理广西百色地区B3F烟叶的基础上,采用嗜麦芽寡养单胞菌对该烟叶进一步发酵,通过单因素试验和正交试验确定其最佳发酵条件;对比分析混合微生物发酵前后广西百色地区B3F烟叶常规化学成分和致香成分的变化,并研究发酵后该烟叶感官评吸品质的提升水平.结果表明:嗜麦芽寡养单胞菌的最佳发酵条件为接种量8 mL、发酵温度34℃、发酵时间60 h、湿度70%,在该条件下发酵后烟叶的石油醚提取物质量分数达到16.50%;混合微生物发酵后烟叶常规化学成分中总糖和还原糖含量均有所增加,烟叶糖碱比由6.77提高到7.55;烟叶中6种重要的致香成分(巨豆三烯酮、大马酮、茄酮、二氢大马酮、香叶基丙酮和二氢猕猴桃内酯)的质量浓度比发酵前增加了6.65%,烟叶香气质、香气饱满度均有所增加,烟叶刺激性和杂气均降低.Based on the fermentation pretreatment of B3F tobacco leaves in Baise,Guangxi by Saccharomyces cerevisiae,the tobacco leaves were further fermented by oligotrophic maltophilia.The optimum fermentation conditions were determined by single factor test and orthogonal test;The changes of conventional chemical components and aroma components of B3F tobacco leaves in Baise,Guangxi before and after mixed microbial fermentation were compared and analyzed,and the improvement level of sensory evaluation quality of B3F tobacco leaves after fermentation was studied.The results showed that the optimum fermentation conditions of oligotrophic maltophilia were inoculation amount of 8 ml,fermentation temperature of 34℃,fermentation time of 60 h and humidity of 70%.Under these conditions,the mass fraction of petroleum ether extract of fermented tobacco leaves reached 16.50%.After mixed microbial fermentation,the contents of total sugar and reducing sugar in conventional chemical components of tobacco leaves increased,and the sugar alkali ratio of tobacco leaves increased from 6.77 to 7.55.The mass concentration of six important aroma components in tobacco leaves(megaketene,damascus,eggplant,dihydrodamadone,vanillin and dihydrokiwifruit lactone)increased by 6.65%compared with that before fermentation.After fermentation,the aroma quality and aroma plumpness of tobacco leaves increased,and the irritation and miscellaneous gas of tobacco leaves decreased.

关 键 词：B3F烟叶 常规化学成分 致香成分 混合微生物发酵技术 正交试验 

分 类 号：TS414[农业科学—烟草工业]