外加蔗糖发酵对印尼BESUKI雪茄烟叶品质的影响  

Effect of Adding Sucrose Fermentation on the Quality of Indonesian BESUKI Cigar Tobacco Leaves

作　　者：李林林 王荣浩 吴昭[1] 赵泽玉 杜甫 刘佳琪 田丽君 宋皓 单玉静 彭建[1] LI Linlin;WANG Ronghao;WU Zhao;ZHAO Zeyu;DU Fu;LIU Jiaqi;TIAN Lijun;SONG Hao;SHAN Yujing;PENG Jian(China Tobacco Hubei Industry Co.,Ltd.,Wuhan 430040,China)

机构地区：[1]湖北中烟工业有限责任公司,湖北武汉430040

出　　处：《河南农业科学》2024年第9期171-180,共10页Journal of Henan Agricultural Sciences

基　　金：湖北中烟工业有限责任公司科技项目(2022JSYL4SX1C019)。

摘　　要：为探究外加蔗糖发酵对印尼BESUKI雪茄烟叶质量的影响,研究雪茄烟叶外加1.0%(T1)、2.0%(T2)蔗糖(以烟叶质量计)在高温高湿发酵过程中其常规化学成分、挥发性成分及感官质量的变化。结果表明,外加蔗糖发酵可显著提升烟叶总糖含量和糖碱比,降低钾含量和氮碱比,有利于平衡烟气酸碱度,降低刺激性,提高烟气舒适程度;外加蔗糖发酵可增加烟叶挥发性成分种类,挥发性成分总量随发酵时间延长先增加后下降,发酵16~24 d含量最高,且添加蔗糖有利于酮类、多酚类、烃类及挥发性成分的积累;外加蔗糖发酵雪茄烟叶的香气质、香气量和杂气得分明显提升。根据回归模型计算并兼顾化学成分及感官品质,T1处理发酵19~20 d对印尼BESUKI烟叶品质改善效果最好。To investigate the effect of adding sucrose fermentation on the quality of Indonesian BESUKI cigar tobacco leaves,we studied the changes in conventional chemical composition,volatile components,and sensory quality of cigar leaves with 1.0%(T1),2.0%(T2)sucrose added(calculated by weight of tobacco leaf)during high⁃temperature and high humidity fermentation.The results showed that:Adding sucrose fermentation could significantly increase the total sugar content and sugar alkali ratio of tobacco leaves,while potassium content and nitrogen alkali ratio decreased,which was beneficial for balancing the acidity and alkalinity of smoke,reducing irritation,and improving smoke comfort.Adding sucrose fermentation could increase the types of volatile components in tobacco leaves,and the total amount of volatile components first increased and then decreased with fermentation time.The highest content was observed after 16—24 days of fermentation,and adding sucrose was beneficial to the accumulation of ketones,phenolic hydrocarbons,and the total amount of volatile components.The aroma quality,aroma content,and impurity scores of cigar leaves fermented with sucrose were significantly improved.According to the regression model,considering both chemical composition and sensory quality,the best effect on the quality of Indonesian BESUKI tobacco was obtained by fermentation with T1 for 19—20 days.

关 键 词：雪茄烟叶 发酵 蔗糖 挥发性成分 感官品质 品质改善 

分 类 号：S572[农业科学—烟草工业]