工业发酵对雪茄茄芯中性香气成分的影响  

Effect of industrial fermentation on neutral aroma components of cigar core

作　　者：潘勇[1] 李林林 方欣 朱婷婷 周亚彬 胡捷[1] 王荣浩 刘洋[1] 谭再钰 杨梅 黄友谊[2] 施友志 PAN Yong;LI Lin-lin;FANG Xin;ZHU Ting-ting;ZHOU Ya-bin;HU Jie;WANG Rong-hao;LIU Yang;TAN Zai-yu;YANG Mei;HUANG You-yi;SHI You-zhi(Hubei China Tobacco Industry Co.,Ltd.,Wuhan430040,China;College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Wuhan430070,China;College of Life Science and Technology,Huazhong Agricultural University,Wuhan430070,China)

机构地区：[1]湖北中烟工业有限责任公司,武汉430040 [2]华中农业大学园艺林学学院,武汉430070 [3]华中农业大学生命科学技术学院,武汉430070

出　　处：《湖北农业科学》2023年第5期142-147,195,共7页Hubei Agricultural Sciences

基　　金：湖北中烟工业有限责任公司科技项目(2019JSGY3SX2C065)。

摘　　要：为探究工业发酵对雪茄茄芯中性香气成分的影响,以同时蒸馏萃取-气相色谱-质谱法检测了茄芯工业发酵过程中从原料到出堆共5个阶段样品的中性香气成分。结果表明,在茄芯工业发酵过程中共检测出59种中性香气成分,以酮类和醇类为主。在发酵过程中,茄芯中性香气成分的种类数量无明显变化;中性香气成分的总量呈先减后增趋势,整体上含量明显增加;中性香气成分的变化主要在原料和发酵前期之间,以及发酵后期和出堆之间,而发酵前期、中期和后期样品中中性香气成分差异较小。从茄芯工业发酵前后,共筛选出14种差异中性香气成分,分别是茄酮、植酮、法尼基丙酮、8S,14-柏木二醇、柏木脑、(1R,2E,4S,7E,11E)-4-异丙基-1,7,11-三甲基-2,7,11-环四烯-1-醇、植物醇、新植二烯等。以上结果表明工业发酵能够明显影响雪茄茄芯香气物质的含量,这为了解工业发酵中雪茄茄芯香气品质的形成提供了理论基础。In order to explore the effect of industrial fermentation on neutral aroma components of cigar core,the neutral aroma components of cigar core samples in five stages from raw material to pile out were detected by simultaneous distillation extraction-gas chromatography-mass spectrometry.The results showed that 59 neutral aroma components were detected in the industrial fermentation of cigar core,mainly ketones and alcohols.During the fermentation process,the number of types of neutral aroma components in cigar core did not change significantly;the total amount of neutral aroma components decreased first and then increased,and the content increased significantly on the whole;the changes of neutral aroma components were mainly occurred between the raw materials and the early fermentation stage,as well as between the late fermentation stage and the pile production stage,while there was little difference in neutral aroma components of the samples in the early,middle and late fermentation stage.A total of 14 different neutral aroma components were screened out before and after industrial fermentation,including solanone,phytone,farnesyl acetone,8S,14-cypress glycol,cypress brain,(1R,2E,4S,7E,11E)-4-isopropyl-1,7,11-trimethyl-2,7,11-cyclotetraene-1-alcohol,vegetable alcohol,neophytadiene,etc.The above results showed that the industrial fermentation could significantly affect the content of aroma substances in cigar core,which provided a theoretical basis for understanding the formation of aroma quality of cigar core in industrial fermentation.

关 键 词：雪茄 茄芯 工业发酵 中性香气成分 

分 类 号：TS453[农业科学—烟草工业]