冠突散囊菌GT-1固态发酵对低次烟叶品质的影响  

Effect of the solid-state fermentation with Eurotium cristatumGT-1 on the quality of low-grade tobacco leaves

作　　者：李萌 曾婷婷 杨金初 徐永明 李欢 马林 饶智[4] LI Meng;ZENG Ting-ting;YANG Jin-chu;XU Yong-ming;LI Huan;MA Lin;RAO Zhi(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450000,China;Liuzhou Cigarette Factory,China Tobacco Guangxi Industrial Co.,Ltd.,Liuzhou 545001,China;Hongyun Honghe Tobacco(Group)Co.,Ltd.,Kunming 650202,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450001 [2]河南中烟工业有限责任公司技术中心,河南郑州450000 [3]广西中烟工业有限责任公司柳州卷烟厂,广西柳州545001 [4]红云红河烟草(集团)有限责任公司,云南昆明650202

出　　处：《陕西科技大学学报》2024年第3期38-45,共8页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(31401810);云南中烟工业有限责任公司科研项目(JB2022YL02)。

摘　　要：为探究应用冠突散囊菌固态发酵提升低次烟叶品质的可行性,从茯砖茶中分离筛选冠突散囊菌并接种于低次烟叶进行固态发酵,通过感官评吸考察固态发酵对烟叶品质的影响,应用同时蒸馏萃取和GC/MS检测固态发酵过程中1、3、5、7 d的烟叶主要致香成分的变化.结果表明,从茯砖茶中成功分离到候选菌株GT-1,经形态和分子生物学鉴定确认为冠突散囊菌.将GT-1接种于低次烟叶进行固态发酵,发酵5天烟叶感官质量最佳,香气量、香气质、浓度和余味较对照均有较为明显改善.发酵烟叶中共检测出33种主要致香成分,包含16种类胡萝卜素降解产物、9种芳香族氨基酸转化产物、1种叶绿素降解产物、1种类西柏烷降解产物、6种美拉德反应产物.随着固态发酵时间的延长,烟叶主要致香成分总量呈现先上升后下降的趋势,致香成分总量在第5 d达到最高,为402.03μg/g;相较于未发酵烟叶,致香成分含量提高了22.54%,其中4,7,9-巨豆三烯-3-酮、香叶基丙酮、二氢猕猴桃内酯、苯甲醇、苯乙醇、2-乙酰基吡咯等致香物质含量显著提高,极大的丰富了烟气的甘甜香、烟草香、果香、花香等香气.冠突散囊菌固态发酵可提高烟叶香气物质含量和种类,有效提升低次烟叶品质.To investigate the feasibility of solid-state fermentation of low-grade tobacco leaves with Eurotium cristatum,E.cristatum was isolated from Fuzhuan tea and inoculated into low-grade tobacco leaves for solid-state fermentation.Simultaneous distillation extraction and GC/MS were used to detect the changes in the main aroma components of tobacco leaves at 1,3,5,7 days during solid-state fermentation.Sensory evaluation was conducted to investigate the impact of solid-state fermentation time on tobacco quality.The candidate strain GT-1 was successfully isolated from Fuzhuan tea,and confirmed as E.cristatum by morphological and molecular identification.The results showed that the sensory quality of tobacco leaves was the best after fermentation for 5 days,and the aroma amount,concentration and aftertaste were significantly improved compared with untreated tobacco leaves.A total of 33 main aroma components were detected,including 16 carotenoid degradation products,9 aromatic amino acid conversion products,1 chlorophyll degradation product,1 of cembranoid degradation products,and 6 Maillard reaction products.With the extension of solid-state fermentation time,the total amount of main aroma components in tobacco leaves shows a trend of increasing and then decreasing.The total amount of aroma components reaches its highest point at 402.03μg/g on the 5th day.Compared to the CK,the content of aroma components increased by 22.54%.Among them,the content of aroma substances such as 4,7,9-macrostigmen-3-one,geranylacetone,dihydrokiwifruit lactone,benzyl alcohol,phenylethanol,and 2-acetylpyrrole were significantly increased,which greatly enriching the sweet,tobacco,fruit,flower aromas of the smoke.Solid-state fermentation with E.cristatum GT-1 can increase the content and variety of aromatic substances in tobacco leaves,and thus effectively improve the quality of low-grade tobacco leaves.

关 键 词：冠突散囊菌 固态发酵 低次烟叶 致香成分 发酵时间 

分 类 号：TS45[农业科学—烟草工业] S572