外源酶制剂对雪茄茄芯烟叶化学成分和感官品质的影响  

Effects of exogenous enzyme preparations on chemical components and sensory quality of tobacco leaves for cigar fillers

作　　者：郑霖霖 赵亮[2] 蔡兴华 段旺军 陈震[2] 张勇刚[2] 时向东 ZHENG Linlin;ZHAO Liang;CAI Xinghua;DUAN Wangjun;CHEN Zhen;ZHANG Yonggang;SHI Xiangdong(Tobacco Cultivation Key Laboratory of Tobacco Industry,Henan Agricultural University,Zhengzhou 450002,China;Technology Center of China Tobacco Zhejiang Industrial Co.,Ltd.,Hangzhou 310024,China;China Tobacco Sichuan Industrial Co.,Ltd.,Chengdu 610066,China)

机构地区：[1]河南农业大学烟草行业烟草栽培重点实验室,郑州市450002 [2]浙江中烟工业有限责任公司技术中心,杭州市310024 [3]四川中烟工业有限责任公司,成都市610066

出　　处：《烟草科技》2022年第10期26-33,共8页Tobacco Science & Technology

基　　金：浙江中烟工业有限责任公司科技项目“雪茄茄芯烟叶微生物发酵技术研究”(QG/ZY-SK-005/06);四川中烟工业有限责任公司重大专项项目“中式雪茄‘醇甜香’品类构建”(ctx201902)。

摘　　要：为揭示外源酶制剂在雪茄茄芯烟叶二次发酵中的作用,以初次发酵后的德雪1号中部叶为试验材料,添加60、90和120 U/g 3种浓度的植酸酶、纤维素酶、果胶酶和中性蛋白酶4种酶制剂进行二次发酵试验,并测定了二次发酵后雪茄茄芯烟叶氨基酸含量(质量分数)、常规化学成分含量,同时进行了可用性指数(CCUI)和感官品质评价。结果表明,添加外源酶制剂总体上可提高茄芯烟叶总糖、还原糖、钾和氨基酸含量,降低蛋白质和总氮含量,改善烟叶化学成分协调性及感官品质。与对照相比,120 U/g纤维素酶和120 U/g果胶酶处理可显著提高茄芯烟叶总糖和还原糖含量、降低烟碱含量。90 U/g植酸酶和90 U/g中性蛋白酶处理可显著增加茄芯烟叶氨基酸含量、降低蛋白质含量。CCUI分析结果表明,果胶酶和纤维素酶处理后茄芯烟叶化学成分协调性总体上优于植酸酶和中性蛋白酶处理。同一外源酶制剂处理条件下,烟叶感官品质得分均随酶制剂浓度的增加而增加,其中120 U/g植酸酶处理得分最高,120 U/g纤维素酶处理次之。因此,在二次发酵前添加120 U/g纤维素酶有利于改善茄芯烟叶的化学成分协调性,提高烟叶感官品质。To explore the effects of exogenous enzyme preparations on the quality of tobacco leaves for cigar fillers in secondary fermentation,tobacco leaves of Dexue 1 after primary fermentation were taken as experimental materials,and four enzymes including phytase,cellulase,pectase and neutral protease at three concentrations of 60,90 and 120 U/g were used for secondary fermentation experiments.Contents of amino acids and routine chemical components in the fermented leaves were determined,and the chemical component usability indexes(CCUI)and sensory quality of tobacco leaves after the secondary fermentation were evaluated.The results showed that:the addition of exogenous enzyme preparations generally increased the contents(mass fractions)of total sugar,reducing sugar,potassium and amino acids in the treated tobacco leaves,reduced the contents of protein and total nitrogen,and improved the harmony of chemical components and sensory quality.Compared with the control,the treatments of 120 U/g cellulase and 120 U/g pectase increased the contents of total sugar and reducing sugar and reduced nicotine content in the leaves significantly.The treatments of 90 U/g phytase and 90 U/g neutral protease increased the contents of amino acids and reduced protein content in the leaves significantly.The results of CCUI analysis indicated that the degrees of harmony of chemical components in the leaves under the treatments of pectase and cellulase were better than that under the treatments of phytase and neutral protease.When treated with the same exogenous enzyme,the sensory quality score of the tobacco leaves increased with the increase of enzyme concentration,and the score under the treatment of 120 U/g phytase was the highest,followed by the treatment of 120 U/g cellulase.Therefore,the addition of 120 U/g cellulase before the secondary fermentation helps to improve the harmony of chemical components and the sensory quality of tobacco leaves for cigar fillers.

关 键 词：雪茄茄芯烟叶 酶制剂 二次发酵 烟叶品质 

分 类 号：TS444[农业科学—烟草工业]