地衣芽孢杆菌FZ 1对发酵雪茄烟叶中性致香成分的影响  

Effects of Bacillus licheniformis FZ1 on the Neutral Aroma Components in Leaves of Fermented Cigar

作　　者：赵晓超[1] 李林林 张贝贝 谭再钰 周亚彬 吴创 禹言 张静亚 瞿欢 普倩 黄友谊[3] 潘勇[1] ZHAO Xiaochao;LI Linlin;ZHANG Beibei;TAN Zaiyu;ZHOU Yabin;WU Chuang;YU Yan;ZHANG Jingya;QU Huan;PU Qian;HUANG Youyi;PAN Yong(China Tobacco Hubei Industrial Co.,Ltd.,Wuhan,Hubei 430040;College of Life Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070;College of Horticulture and Forestry,Huazhong Agricultural University,Wuhan,Hubei 430070,China)

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

出　　处：《贵州农业科学》2023年第10期123-132,共10页Guizhou Agricultural Sciences

基　　金：湖北中烟工业有限责任公司科技项目“雪茄原料发酵和古巴雪茄风格特征功能菌落筛选”(2021JCYL3SX2B011)。

摘　　要：【目的】探明烟草源微生物发酵对雪茄烟叶品质和挥发性致香成分的影响,为人工接菌发酵雪茄烟叶工业化生产提供菌种资源和理论依据。【方法】利用从进口雪茄烟中筛选的1株地衣芽孢杆菌(Bacillus licheniformis)FZ1发酵雪茄烟叶,对其进行感官评价,通过GC-MS检测烟叶中性致香成分,利用SIMCA进行主成分分析(PCA)和正交偏最小二乘分析(OPLS-DA),使用变量投影重要度(Variable Importance in Projection,VIP)>1和独立t检验中P<0.05筛选差异致香成分,并结合感官评分进行相关性分析与ROAV值变化,明确地衣芽孢杆菌(B.licheniformis)FZ1提升雪茄烟叶感官品质的关键致香成分及其对香气的贡献。【结果】雪茄烟叶经FZ1发酵后香气明显提升、刺激性减少;香气总量提高18.84%,以烯烃类、酮类和醇类增加为主;共筛选出15种差异中性致香成分,其中,11种差异致香成分显著上调,新植二烯、金合欢基丙酮、茄酮、香叶基丙酮、2,4-二叔丁基苯酚和植物醇6种与雪茄烟叶香气呈显著正相关关系,是FZ1发酵雪茄烟叶的关键差异致香成分;另有正十五烷、邻苯二甲酸二丁酯、苯乙醛和2,4-二叔丁基-6-硝基苯酚共4种差异致香成分显著下调,其中,2,4-二叔丁基-6-硝基苯酚和苯乙醛与雪茄烟叶的刺激性呈显著正相关关系;茄酮、香叶基丙酮、巨豆三烯酮A、巨豆三烯酮B和植物醇对香气的贡献增大。【结论】FZ1发酵雪茄烟叶可明显改善香气品质,增加关键差异致香成分。【Objective】The effects of tobacco-derived microbial fermentation on the quality and aroma components of cigar leaves were investigated,which provided strain resources and theoretical basis for the industrial production of artificially fermented cigar leaves.【Method】A strain of Bacillus licheniformis FZ1 was selected from imported cigar tobacco for sensory evaluation.The neutral aroma components of tobacco leaves were detected by GC-MS.Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were performed using SIMCA.Variable importance in projection(VIP)>1 and P<0.05 in independent t-test were used to screen the different aroma components,and the correlation between sensory score and ROAV value was analyzed,so as to identify the key aroma components of B.licheniformis FZ1 in cigar leaves and their contribution to the aroma enhancement.【Result】After fermentation with FZ1,the aroma of cigar leaves significantly improved and the irritation reduced.The total amount of aroma increased by 18.84%,due to the increase of olefins,ketones and alcohols.15 neutral aroma components resulting in the difference of cigar were screened out,among which 11 neutral aroma components were significantly up-regulated,and 6 components(neophytadiene,farnesylacetone,solanone,geranylacetone,2,4-di-tert-butylphenol and phytol)were significantly positively correlated with the aroma of cigar leaves.They were the key aroma components of FZ1 fermented cigar leaves.In addition,four different aroma components including n-pentadecane,dibutyl phthalate,phenylacetaldehyde and 2,4-di-tert-butyl-6-nitrophenol components,were significantly down-regulated.Among them,2,4-di-tert-butyl-6-nitrophenol and phenylacetaldehyde were significantly positively correlated with the irritability of cigar leaves.Solanone,geranylacetone,megadotrienone A,megadotrienone B,and phytol contributed more to the aroma.【Conclusion】FZ1-fermented cigar leaves could significantly improve the aroma quality,and increasing the

关 键 词：雪茄烟 烟草 地衣芽孢杆菌 烟叶发酵 中性致香成分 烟叶品质 

分 类 号：S572[农业科学—烟草工业]