酶处理对烟叶低温热解特性及香味成分释放的影响  

Effect of Enzyme Treatment on Low Temperature Pyrolysis Characteristics and Aroma Component Release of Tobacco Leaves

作　　者：陈晨 姜希 杜赫 梁淼 潘海洋 高磊 郝娜 张峻松 CHEN Chen;JIANG Xi;DU He;LIANG Miao;PAN Haiyang;GAO Lei;HAO Na;ZHANG Junsong(Inner Mongolia Kunming Cigarette Co.,Ltd.,Hohhot 010020,China;College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]内蒙古昆明卷烟有限责任公司,呼和浩特010020 [2]郑州轻工业大学食品与生物工程学院,郑州450001

出　　处：《中国烟草科学》2024年第5期87-94,共8页Chinese Tobacco Science

基　　金：内蒙古昆明卷烟有限责任公司科技项目(202115010534-JS-472)。

摘　　要：为了解酶处理对烟叶原料在低温加热状态下热失重及香味成分释放的影响,采用连续流动分析仪、热重分析仪与自主搭建的快速管式升温炉及GC/MS联用仪,结合感官质量评价,探究了不同酶处理对烟叶原料常规化学成分、热解特性、香味成分热释放与感官品质的影响。结果显示,①果胶酯酶与植物水解酶处理后烟叶中总糖含量提升最高;②果胶酯酶和植物水解酶处理样品在挥发性成分脱除阶段的最大失重速率与失重率均有较明显提升,提高了香味物质释放量和释放速率;③果胶酯酶、植物水解酶处理样品的香味物质总量比空白对照有较明显提升;④主成分分析与感官质量评价结果显示,果胶酯酶与植物水解酶可以提升原料的综合香气品质与感官质量。研究表明,果胶酯酶与植物水解酶可以提升烟叶加热状态下香气品质,本结果可为加热卷烟原料品质提升提供方法参考和借鉴。To investigate the effects of enzyme treatment on the thermal weight loss and aroma component release of tobacco raw materials under low-temperature heating.This study used a continuous flow analyzer,a thermogravimetric analyzer,a self-developed rapid tube heating furnace,and a GC/MS analyzer,combined with sensory quality evaluation,to investigate the effects of different enzyme treatments on the conventional chemical composition,pyrolysis characteristics,thermal release of aroma components,and sensory quality of tobacco raw materials.The following conclusions can be drawn:①The total sugar content in tobacco leaves increased the highest after treatment with pectin esterase and plant hydrolase.②The maximum weight loss rate and weight loss rate of samples treated with pectin esterase and plant hydrolase during the volatile matter removal stage were significantly improved,which increased the release amount and rate of aroma substances.③The total amount of aroma substances in the samples treated with pectin esterase and plant hydrolase showed a significant increase compared to the blank control.④The results of principal component analysis and sensory quality evaluation indicate that pectin esterase and plant hydrolase can improve the comprehensive aroma and sensory quality of raw materials.This indicates that pectin esterase and plant hydrolase can improve the aroma quality of tobacco leaves under heating conditions.The research results provide a method reference and reference for improving the quality of heated cigarette raw materials.

关 键 词：生物酶 加热卷烟 热解特性 香味成分热释放 感官质量 

分 类 号：TS411[农业科学—烟草工业]