产香酵母发酵处理烟草花蕾条件优化及烟用香料制备的研究.docVIP

产香酵母发酵处理烟草花蕾条件优化及烟用香料制备的研究 　　摘要：通过正交试验，利用产香酵母对烟草花蕾进行发酵优化，然后对发酵产物进行美拉德反应，利用同时蒸馏萃取方法提取香味成分后用GC-MS分析香味成分。结果表明，香味物质主要有63种，其中软脂酸、肉豆蔻酸、棕榈油酸、苯甲醇、苯乙醇、6，10，14-三甲基-2-十五烷酮等香气浓度大；巨豆三烯酮、二氢猕猴桃内酯、油酸酰胺、2-正戊基呋喃香气阈值低，是烟草中关键的致香物质，对烟草香气贡献突出。以香气总量为指标，35 ℃、pH=5、12 h、6%（V/V）接种量时香气总量最高，高达760.74 μg/g。以水溶性氨基酸和水溶性还原糖的含量为指标，发酵处理在35 ℃、pH=5、24 h、5%（V/V）接种量时氨基酸含量和还原糖含量最高，分别为2.860 52、0.151 24 mg/g。香气含量与氨基酸和还原糖含量的关系不是正相关关系。 　　关键词：产香酵母发酵；美拉德反应；烟草花蕾；工艺 　　中图分类号：S571.1 文献标识码：A 文章编号：0439-8114（2018）01-0100-04 　　DOI：10.14088/j.cnki.issn0439-8114.2018.01.026 　　Abstract： Aroma-producing yeast was used to carry out to optimize the fermentation with tobacco bud by orthogonal design. Maillard reaction was carried out. Then，the aroma components was extracted by simultaneous distillation extraction method， and the aroma components were analyzed by GC-MS. The results showed the aroma components were mainly included 63 kinds，and myristic acid，myristic acid，dihydroactinidiolide，phytone，damascenone，megastigmatrienone，caryophyllene oxide，cembrene，oleic acid amide and 2-pentylfuran with lower odor threshold were the key aroma compounds in tobacco with outstanding contribution to tobacco aroma. Taking the total aroma amount as the index，under the optimal fermentation condition of 35 ℃，pH=5，12 h with 6% inoculating amount， the total aroma amount reached the highest level of 760.74 μg/g. Taking the contents of water-soluble amino acid and water-soluble reducing sugar as the index，under the fermentation condition of 35 ℃，pH=5，24 h with 5% inoculating amount，the contents of amino acid and reducing sugar reached the highest level. The highest amino acid content reached 2.860 52 mg/g，while the highest sugar content could reach 0.151 24 mg/g. The relationship between aroma content and amino acid and reducing sugar contents was not positively correlated. 　　Key words： aroma producing yeast； maillard reaction； tobacco bud； processing 　　??叶发酵是卷烟加工中重要的环节，良好的发酵工艺可以改善烟叶品质，未经发酵处理的烟叶不同程度地有多种品质缺陷，生青杂气和刺激性突出，没有陈化烟叶的特征香气，香气质单调，香气