不同西方许旺酵母接种量对复烤后烟叶增香提质的影响研究
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摘要
为了使复烤烟叶增香提质,试验选用从烟叶表面筛选出的产香菌:西方许旺酵母(Schwanniomyces occidentalis)对兴义C3F复烤后烟叶进行固态发酵,并对烟叶的常规化学成分、香味物质和石油醚提取物含量进行检测,最后将发酵后的烟叶切丝后进行卷制成卷烟并进行评吸实验.研究结果表明:①经菌种发酵后,接种量为6.9%和接种量为13.8%的烟叶糖碱比均升高,但钾氯比无显著性变化;②接种量为6.9%的处理中共检测出香味物质58种,与另外两组相比其中有50种香味物质含量较高,包括苯甲醇、苯乙醇、芳樟醇、香叶基香叶醇、螺岩兰草酮、苯乙醛、α-大马酮、巨豆三烯酮、橙花基丙酮、3-羟基-β-二氢大马酮、茄酮、苯甲醛、二氢猕猴桃内酯、亚麻酸甲酯、亚油酸甲酯、硬脂酸甲酯、2-乙酰基吡咯等,与对照相比新植二烯含量增加了54.6μg/g;③经菌种发酵后,烟叶石油醚提取物含量没有显著性变化.④感官实验表明,接种量为6.9%的评吸结果最好,这和香味成分的结果一致.综上所述,西方许旺酵母对烟叶有一定的增香提质作用,接种量为6.9%时处理效果较好.
In order to improve aroma and quality of cured tobacco leaves, the aroma producing bacteria(Schwanniomyces occidentalis) screened from the surface of tobacco leaves were used the solid state fermentation of Xingyi C3 F redryed tobacco leaves, and the chemical composition, aroma substances and contents of petroleum ether extract of tobacco leaves were determined. Finally, the tobacco leaves were fermented and rolled into cigarettes and sensory evaluation was carried out. The results showed that ① after fermentation, the ratio of sugar to alkali in the leaves increased by treated by inoculation amount of 6.9% and 13.8%, but there was no significant change in the ratio of potassium and chlorine. ② Fifty eight aromatic substances were detected in the leaves by treated by inoculation amount of 6.9%, and there were 50 flavor substances of them had the highest contents compared with other two groups, including benzyl alcohol, phenethyl alcohol, linalool, geranylgeraniol,solavetivone, phenylacetaldehyde, α-damascone, megastig-matrienone, nerylacetone, 3-hydroxy-beta-damascone,solanone, benzaldehyde, dihydroac-tinidiolide, methyl linolenate, methyl linoleate, methyl stearate, 2-acetylpyrrole. Compared with the control, the content of neophytadiene increased by 54.6 μg/g; ③after the fermentation, the petroleum ether extract of tobacco leaves was not significant changed. ④Sensory experiments showed that the best inoculation rate was 6.9%, which was consistent with the results of aroma components. To sum up, Schwanniomyces occidentalis has a certain effect of enhancement of aroma and quality on tobacco leaves,and the effect of inoculation amount of 6.9% was better.
In order to improve aroma and quality of cured tobacco leaves, the aroma producing bacteria(Schwanniomyces occidentalis) screened from the surface of tobacco leaves were used the solid state fermentation of Xingyi C3 F redryed tobacco leaves, and the chemical composition, aroma substances and contents of petroleum ether extract of tobacco leaves were determined. Finally, the tobacco leaves were fermented and rolled into cigarettes and sensory evaluation was carried out. The results showed that ① after fermentation, the ratio of sugar to alkali in the leaves increased by treated by inoculation amount of 6.9% and 13.8%, but there was no significant change in the ratio of potassium and chlorine. ② Fifty eight aromatic substances were detected in the leaves by treated by inoculation amount of 6.9%, and there were 50 flavor substances of them had the highest contents compared with other two groups, including benzyl alcohol, phenethyl alcohol, linalool, geranylgeraniol,solavetivone, phenylacetaldehyde, α-damascone, megastig-matrienone, nerylacetone, 3-hydroxy-beta-damascone,solanone, benzaldehyde, dihydroac-tinidiolide, methyl linolenate, methyl linoleate, methyl stearate, 2-acetylpyrrole. Compared with the control, the content of neophytadiene increased by 54.6 μg/g; ③after the fermentation, the petroleum ether extract of tobacco leaves was not significant changed. ④Sensory experiments showed that the best inoculation rate was 6.9%, which was consistent with the results of aroma components. To sum up, Schwanniomyces occidentalis has a certain effect of enhancement of aroma and quality on tobacco leaves,and the effect of inoculation amount of 6.9% was better.
引文
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[15]尹建雄,卢红,谢强,等.3,5-二硝基水杨酸比色法快速测定烟草水溶性总糖、还原糖及淀粉的探讨[J].云南农业大学学报,2007,22(6):829-833,838.DOI:10.3969/j.issn.1004-390X.2007.06.011.Yin J X,Lu H,Xie Q,et al.A Study on rapid colorimetric determination of water soluble total sugar,reducing sugar and starch in tobacco with 3,5-dinitrosalicylic acid[J].Journal of Yunnan Agricultural University,2007,22(6):829-833,838.
[16]邵金良,黎其万,刘宏程,等.烟草中石油醚提取物测定方法改进[J].中国烟草科学,2010,31(1):41-43.DOI:10.3969/j.issn.1007-5119.2010.01.011.Shao J L,LI Q W,Liu H C,et al.Improvement on total petroleum ether extract content determination in tobacco[J].Chinese Tobacco Science,2010,31(1):41-43.
[17]王彦亭,谢剑平,李志宏,等.中国烟草种植区划[M].北京:科学出版社,2010:28-38.Wang Y T,Xie J P,Li Z H,et al.Regionalization of tobacco planting in China[M].Beijing:Science Press,2010:28-38.
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[19]胡皓月,许自成,苏永士,等.影响烟草新植二烯含量因素的研究进展[J].江西农业学报,2010,22(1):17-20.DOI:10.3969/j.issn.1001-8581.2010.01.006.Hu H Y,Xu Z C,Su Y S,et al.Research progress in factors influencing nephytadiene contentin tobacco leaves[J].Acta Agriculturae Jiangxi,2010,22(1):17-20.
[20]周芳芳,周丽娟,詹军,等.烟草功能菌的研究进展[J].河南农业科学,2013,42(12):6-10,15.DOI:10.3969/j.issn.1004-3268.2013.12.002.Zhou F F,Zhou L J,Zhan J,et al.Progress on tobacco functional microorganism[J].Journal of Henan Agricultural Sciences,2013,42(12):6-10,15.
[21]郑坚强,田数,帖金鑫,等.西方许旺酵母菌及其双加氧酶在烟草增香中的应用[J].湖北农业科学,2016,55(21):5 612-5 617.Zheng J Q,Tian S,Tie J X.Experiments on enhancement of the aroma of tobacco from Schwanniomyces occidentalis and Dioxygenase[J].Hubei Agricultural Sciences,2016,55(21):5 612-5 617.
[2]朱大恒,王浩,韩锦峰,等.烤烟发酵过程中氧气条件对烟叶化学成分的影响[J].河南农业科学,1999(9):12-14.Zhu D H,Wang H,Han J F.Effect of oxygen condition on chemical components in flue-cured tobacco during fermentation[J].Journal of Henan Agricultural Sciences,1999(9):12-14.
[3]余永茂,张淑华,刘石.加速烟叶发酵的办法[J].烟草科技,1990(5):2-3.DOI:10.16135/j.issn 1002-0861.1990.05.001.
[4]宫长荣,于建军.烟草原料初加工[M].北京:中国轻工业出版社,1993,183-237.
[5]Koller J B C.Der tabak in naturwienss chaf-tlicher[M].Augsburg:Landwirtsch-aft and Technischer Bezichung,1858
[6]黄静文,段焰青,者为,等.短小芽孢杆菌改善烟叶品质的研究[J].烟草科技,2010(8):61-64.DOI:10.3969/j.issn.1002-0861.2010.08.012.Huang J W,Duan Y Q,Zhe W,et al.Improvement of flue-cured tobacco quality with bacilluspumilus[J].Tobacco Science&Technology,2010(8):61-64.
[7]韩锦峰,朱大恒,杨素勤.不同陈化时期烤烟几种酶活性及相关化学成分的分析[J].中国烟草科学,1999(1):1-2.Han J F,Zhu D H,Yang S Q.Analysis of enzyme activity and relevant chemical components of flue-cured tobacco in different stages of aging[J].Chinese Tobacco Science,1999(1):1-2.
[8]陈笃建.产香酵母对低次烟叶吸食品质的影响[J].贵州农业科学,2013,41(4):44-47.DOI:10.3969/j.issn.1001-3601.2013.04.013.Chen D J.Effects of aroma-producing yeast on smoking quality of low grade tobacco leaves[J].Guizhou Agricultural Sciences,2013,41(4):44-47.
[9]阮祥稳,任平,陈卫峰,等.烟用生香酵母的研究及其应用[J].生物技术,2006(1):57-59.DOI:10.3969/j.issn.1673-713X.2007.01.016.Ruan X Y,Ren P,Chen W F,et al.Study on aromaproducing yeast of tobacco and its application in cigarette flavoring[J].Biotechnology,2006(1):57-59.
[10]刘洋.烟叶增香提质微生物的筛选及其应用[D].武汉:华中农业大学,2011.Liu Y.Screening and application of quality and aroma improving microbe on tobacco[D].Wuhan:Huazhong Agricultural University,2011.
[11]郑坚强,刘凤丽,时锦锦,等.西方许旺酵母降解β-胡萝卜素生成香味产物的研究[J].中国食品添加剂,2016(4):133-138.DOI:10.3969/j.issn.1006-2513.2016.04.014.Zheng J Q,Liu F L,Shi J J,et al.Study on biotransformation ofβ-carotene to generate flavo components using Schwanniomyces occidentalis[J].China Food Additives,2016(4):133-138.
[12]国家烟草专卖局.YC/T468-2013烟草及烟草制品总植物碱的测定连续流动(硫氰酸钾)法[S].北京:中国标准出版社,2013.State Tobacco Monoply Administration.YC/T468-2013Tobacco and tobacco products-Determination of total alkaloids-continuous flow(potassium thiocyanate)method[S].Beijing:Standards Press of China,2013.
[13]国家烟草专卖局.YC/T162-2011烟草及烟草制品氯的测定连续流动法[S].北京:中国标准出版社,2011.State Tobacco Monoply Administration.YC/T162-2011Tobaccoand tobacco products-Determination of chloride-continuous flow method[S].Beijing:Standards Press of China,2011.
[14]国家烟草专卖局.YC/T173-2007烟草及烟草制品钾的测定法连续流动法[S].北京:中国标准出版社,2007.State Tobacco Monoply Administration.YC/T173-2003Tobaccoand tobacco products-Determination of potassium-continuous flow method[S].Beijing:Standards Press of China,2003.
[15]尹建雄,卢红,谢强,等.3,5-二硝基水杨酸比色法快速测定烟草水溶性总糖、还原糖及淀粉的探讨[J].云南农业大学学报,2007,22(6):829-833,838.DOI:10.3969/j.issn.1004-390X.2007.06.011.Yin J X,Lu H,Xie Q,et al.A Study on rapid colorimetric determination of water soluble total sugar,reducing sugar and starch in tobacco with 3,5-dinitrosalicylic acid[J].Journal of Yunnan Agricultural University,2007,22(6):829-833,838.
[16]邵金良,黎其万,刘宏程,等.烟草中石油醚提取物测定方法改进[J].中国烟草科学,2010,31(1):41-43.DOI:10.3969/j.issn.1007-5119.2010.01.011.Shao J L,LI Q W,Liu H C,et al.Improvement on total petroleum ether extract content determination in tobacco[J].Chinese Tobacco Science,2010,31(1):41-43.
[17]王彦亭,谢剑平,李志宏,等.中国烟草种植区划[M].北京:科学出版社,2010:28-38.Wang Y T,Xie J P,Li Z H,et al.Regionalization of tobacco planting in China[M].Beijing:Science Press,2010:28-38.
[18]史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社2011:20-27.
[19]胡皓月,许自成,苏永士,等.影响烟草新植二烯含量因素的研究进展[J].江西农业学报,2010,22(1):17-20.DOI:10.3969/j.issn.1001-8581.2010.01.006.Hu H Y,Xu Z C,Su Y S,et al.Research progress in factors influencing nephytadiene contentin tobacco leaves[J].Acta Agriculturae Jiangxi,2010,22(1):17-20.
[20]周芳芳,周丽娟,詹军,等.烟草功能菌的研究进展[J].河南农业科学,2013,42(12):6-10,15.DOI:10.3969/j.issn.1004-3268.2013.12.002.Zhou F F,Zhou L J,Zhan J,et al.Progress on tobacco functional microorganism[J].Journal of Henan Agricultural Sciences,2013,42(12):6-10,15.
[21]郑坚强,田数,帖金鑫,等.西方许旺酵母菌及其双加氧酶在烟草增香中的应用[J].湖北农业科学,2016,55(21):5 612-5 617.Zheng J Q,Tian S,Tie J X.Experiments on enhancement of the aroma of tobacco from Schwanniomyces occidentalis and Dioxygenase[J].Hubei Agricultural Sciences,2016,55(21):5 612-5 617.