生物辅助发酵对云产雪茄烟叶中性致香成分及感官质量的影响  

Effects of bio-assisted fermentation on neutral odorant components and sensory quality of Yunnan cigar tobacco

作　　者：周潇 徐峥嵘 杨坤 刘彦红 王冰冰 李田 刘妍 陆欣 ZHOU Xiao;XU Zhengrong;YANG Kun;LIU Yanhong;WANG Bingbing;LI Tian;LIU Yan;LU Xin(Yuxi Agriculture Vocation-Technical College,Yuxi 653100,China;Longjia Agricultural Development Services Co.,Ltd.,Yuxi 653200,China;Yunnan Shenhui Biotechnology Co.,Ltd.,Yuxi 653100,China)

机构地区：[1]玉溪农业职业技术学院,云南玉溪653100 [2]龙嘉农业发展服务有限责任公司,云南玉溪653200 [3]云南申晖生物科技有限公司,云南玉溪653100

出　　处：《安徽农学通报》2025年第3期103-109,共7页Anhui Agricultural Science Bulletin

基　　金：云南省教育厅科学研究基金项目“元江县云雪39号雪茄烟叶细菌菌落多样性和品质变化研究”(2024J1712);兴玉英才支持计划青年人才科研项目“海拔高度对云产雪茄烟叶微生物群落多样性表征和中性致香成分&内在感官质量的相关性研究”(2023yn001);玉溪农业职业技术学院“密闭式热泵烤房‘三系统’‘双提升’促云南省‘三产协同’‘两物融合’的应用研究”(2023HX02)。

摘　　要：为考察生物辅助发酵对云产雪茄烟叶中性致香成分及感官品质的影响,采用葡糖淀粉酶(GAL型)等9种外源性生物酶制剂及短小芽胞杆菌等3种微生物进行辅助发酵,以无菌水处理为对照(CK),利用气相色谱-质谱联用方法(GC-MS)测定其中性致香成分含量,并进行感官质量评价。结果表明,共测定出28种中性致香物质,其中苯丙氨酸转化产物4种,非酶棕色化反应产物2种,西柏烷类降解产物1种,类胡萝卜素降解产物8种,叶绿素降解产物1种,其他类别12种,各类成分化合物的含量差异较大。生物辅助发酵处理有利于苯丙氨酸转化产物、西柏烷类降解产物和叶绿素降解产物的积累,不利于类胡萝卜素降解产物的积累。感官评价方面,除氨基肽酶、脂肪酶处理外,其余处理样品感官质量评分均高于CK,以中性蛋白酶和巨大芽胞杆菌处理的样品感官质量评分较高,主要表现在雪茄香韵丰富性提升、烟气质感改善、降刺掩杂和余味改善等方面。利用生物技术辅助云产雪茄烟叶发酵对其化学成分改善及感官品质提升潜力巨大,本研究为云产雪茄烟叶人工干预发酵提供参考。To study the effects of bio-assisted fermentation on neutral odorant components and sensory quality of Yunnan cigar tobacco,9 exogenous bioenzyme preparations including glucoamylase(GAL type)and 3 microorganisms including Bacillus pumilus were used for auxiliary fermentation.Using sterile water treatment as a control(CK),the content of aromatic compounds was determined by gas chromatography-mass spectrometry(GC-MS)and sensory quality evaluation was conducted.The results showed that 28 kinds of neutral aroma compounds were determined,including 4 kinds of phenylalanine conversion products,2 kinds of non-enzymatic brown reaction products,1 kind of siberane degradation products,8 kinds of carotenoid degradation products,1 kind of chlorophyll degradation products and 12 kinds of other kinds of compounds.Bio-assisted fermentation was beneficial to the accumulation of phenylalanine conversion products,siparane degradation products and chlorophyll degradation products,but not conducive to the accumulation of carotenoid degradation products.In terms of sensory evaluation,except for the treatment with aminopeptidase and lipase,the sensory quality scores of the remaining processed samples were higher than CK,and the sensory quality scores of the samples treated with neutral protease and Bacillus subtilis were higher,mainly in the aspects of enhancing the richness of cigar flavor,improving smoke texture,reducing stinging and staining,and improving aftertaste.The use of biotechnology to assist the fermentation of Yunnan cigar tobacco had great potential to improve its chemical composition and sensory quality.This study provides a reference for artificial intervention in the fermentation of cloud cigar tobacco.

关 键 词：生物辅助发酵 云产雪茄烟叶 中性致香物质 感官质量 

分 类 号：S444[农业科学—农业昆虫与害虫防治] Q939.99[农业科学—植物保护]