发酵香料烟烟籽生产烟用香料研究  

Study on Production of Tobacco Flavor by Fermenting Oriental Tobacco Seed

作　　者：李雪梅[1] 许传坤[1] 周瑾[1] 杨伟祖[1] 

机构地区：[1]云南烟草科学研究院,昆明市盈江路33号650223

出　　处：《烟草科技》2004年第1期16-19,共4页Tobacco Science & Technology

基　　金：云南省烟草专卖局基金资助项目(2000B402)。

摘　　要：研究了发酵温度、时间、通气材料和加水量等因素对微生物菌株P1发酵香料烟烟籽的影响。优化实验结果显示:将选定的通气材料加入到烟籽中,于28℃发酵10d,并在第4天时补加相当于0.5倍烟籽质量的水,烟籽中的油脂降解率最高。对发酵前后烟籽中的挥发性化学成分进行了GC/MS分析。共鉴定出43种成分,其中26种重要香味物质在未发酵烟籽中不存在,同时发酵烟籽中的烟碱含量显著降低。加香实验结果显示,当将发酵烟籽的提取物加到卷烟中后,卷烟的刺激性降低,吸味明显改善。The factors influencing the fermentation of oriental tobacco seed with the strain P1,such as fermentation temperature,time,aeration material and water application,were studied.The highest degradation rate of lipids in oriental tobacco seed was obtained when the seed was blended with aeration material and fermented at 28℃ for ten days,during which water was added at a rate of one half of seed weight on the 4th day.The volatile constituents in oriental tobacco seed before and after fermentation were analyzed by GC/MS.Forty-three volatile compounds were (identified,)among them,twenty-six important aroma components were not existed in unfermented tobacco seed, and nicotine in fermented seed was decreased remarkably.The irritation of cigarette smoke was reduced and the smoking quality was significantly improved when the extract of fermented tobacco seed was added into cigarettes.

关 键 词：发酵烟籽 烟用香料 卷烟 香味物质 微生物菌株 

分 类 号：TS264.3[轻工技术与工程—发酵工程]