打叶复烤在线加酶对上部烟叶醇化品质的影响  

Effect of Adding Enzyme on Threshing and Redrying Line on Aging Quality of Upper Tobacco Leaves

作　　者：杨波[1] 田忠[1] 任江涛 杨继福[2] 张朝[2] 李江 朱一帆 王苏红 万明宇 阎轶峰[4] 沈嘉[4] YANG Bo;TIAN Zhong;REN Jiang-tao;YANG Ji-fu;ZHANG Zhao;LI Jiang;ZHU Yi-fan;WANG Su-hong;WAN Ming-yu;YAN Yi-feng;SHEN Jia(Raw Material Department,China Tobacco Anhui Industrial Co.,Ltd.,Hefei 230088,China;Technology Center,China Tobacco Anhui Industrial Co.,Ltd.,Hefei 230088,China;Huahuan International Tobacco Co.,Ltd.,Chuzhou 233121,China;Tobacco Research Institute,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽中烟工业有限责任公司原料部,安徽合肥230088 [2]安徽中烟工业有限责任公司技术中心,安徽合肥230088 [3]华环国际烟草有限公司,安徽滁州233121 [4]安徽省农业科学院烟草研究所,安徽合肥230031

出　　处：《江西农业学报》2023年第9期15-20,共6页Acta Agriculturae Jiangxi

基　　金：安徽中烟工业有限责任公司科技项目“高可用性上部烟叶配套打叶技术研究”(2023124);安徽省烟草公司科技重点项目“提高上部烟可用性的加料复烤技术研究”(20160551015)。

摘　　要：以皖南B3F等级烟叶为试验材料,研究了打叶复烤在线添加复合酶对烟叶醇化品质的影响,并分析了加酶处理后烟叶醇化18个月后的感官质量、常规化学成分、游离氨基酸和致香成分。结果表明:烟叶经添加复合酶醇化后,香气质提升,香气量增加,甜感增加,余味舒适;含氮化合物和碳水化合物含量下降,甜味氨基酸和芳香族氨基酸含量增加,苦味氨基酸含量降低,致香成分含量增加;与未加酶醇化相比,感官质量的综合得分提高了2.0分以上,常规化学成分更加协调,甜味氨基酸含量提高26.51%,芳香族氨基酸含量提高22.98%,苦味氨基酸含量降低7.53%;致香成分含量提高5.56%。研究结果可为上部烟叶可用性的提高和打叶复烤工艺优化提供参考依据。Tobacco leaves of B3F grade in southern Anhui Province were used as raw materials,and the effects of compound enzyme on the aging quality of threshing and redrying tobacco were studied.The sensory quality,conventional chemical composition,free amino acids and aroma components of tobacco leaves aged for 18 months were investigated.The results showed that the aroma quality,aroma quantity,sweetness and aftertaste of tobacco leaves were improved after adding compound enzyme.Nitrogen compounds and carbohydrates decreased,sweet amino acids and aromatic amino acids increased,bitter amino acids decreased,and aroma components increased.Compared with non enzymatic alcoholization,the comprehensive score of sensory quality increased by more than 2.0.The conventional chemical composition is more harmonious.The content of sweet amino acids increased by 26.51%,aromatic amino acids increased by 22.98%,bitter amino acids decreased by 7.53%,and the content of aroma components increased by 5.56%.The results can provide theoretical basis and data support for improving the usability of upper tobacco leaves and optimizing the threshing and redrying process.

关 键 词：打叶复烤 复合酶 上部烟叶 醇化 

分 类 号：TS443[农业科学—烟草工业]