厌氧发酵对雪茄烟叶香气成分的影响  

The Effect of Anaerobic Fermentation on the Aroma Components of Cigar Tobacco Leaves

作　　者：熊华仪 周文 胡德军 张维 滕彩雯 姜宇 石艳 高洋洋 

机构地区：[1]四川中烟工业有限责任公司长城雪茄厂,四川 什邡

出　　处：《农业科学》2024年第12期1339-1347,共9页Hans Journal of Agricultural Sciences

摘　　要：【目的】研究陶坛作为发酵容器进行厌氧发酵对雪茄烟叶品质提升的效果,优化发酵技术。【方法】对比分析厌氧发酵组(SY)、不充CO2组(NC)和未发酵组(CK)的化学成分、感官质量并结合气相色谱–质谱联用技术(GC-MS)对发酵后挥发性香味物质进行定量检测,并分析发酵过程中氧化胁迫产物(H2O2和MDA)的浓度变化。【结果】① SY组的烟碱含量较CK组下降12.3%,还原糖和总糖分别下降10.2%和9.8%,钾氯比提高15.6%;② 在感官评价中,SY组在香气量、甜润度和醇和度上得分较CK组分别提升33.5%、25.4%和18.7%;③ 挥发性香味物质总量较CK组提升46.4%,其中新植二烯含量较CK组提高51.5%,美拉德反应产物糠醛、糠醇分别提高15.6%和12.1%;④ 氧化胁迫指标中,SY组H2O2和MDA浓度分别较CK下降87.6%和66.2%。【结论】陶坛厌氧结合CO2控温技术的发酵方式,有效提升了雪茄烟叶的化学成分和感官品质,促进香味物质的生成,并显著降低氧化损伤,为雪茄烟叶发酵工艺的优化提供了新的技术路径。[Objective] This study aims to investigate the effect of using earthenware jars as fermentation vessels for anaerobic fermentation on the quality enhancement of cigar tobacco leaves, and to optimize fermentation techniques. [Methods] A comparative analysis was conducted on the chemical composition and sensory quality of the anaerobic fermentation group (SY), the non-CO2 group (NC), and the unfermented group (CK). The volatile aroma compounds after fermentation were quantitatively analyzed using gas chromatography-mass spectrometry (GC-MS), and the changes in the concentrations of oxidative stress products (H2O2 and MDA) during fermentation were examined. [Results] 1) The nicotine content in the SY group decreased by 12.3% compared to the CK group, while reducing sugars and total sugars decreased by 10.2% and 9.8%, respectively, and the potassium-to-chloride ratio increased by 15.6%;2) In sensory evaluation, the SY group

关 键 词：雪茄烟叶 厌氧发酵 CO₂控温 氧化胁迫 化学成分 挥发性香味物质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]