<i>β</i>-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究

魏涛; 陈顺心; 黄申; 钱玉梅; 赵彩梦; 毛多斌

doi:10.12187/2020.02.004

CN 41-1437/TS ISSN 2096-1553

β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究

魏涛 , 陈顺心 , 黄申 , 钱玉梅 , 赵彩梦 , 毛多斌

魏涛, 陈顺心, 黄申, 等. β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究[J]. 轻工学报, 2020, 35(2): 24-32. doi: 10.12187/2020.02.004

引用本文: 魏涛, 陈顺心, 黄申, 等. β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究[J]. 轻工学报, 2020, 35(2): 24-32. doi: 10.12187/2020.02.004

WEI Tao, CHEN Shunxin, HUANG Shen, et al. Optimization of fermentation conditions of β-carotenes degradating strain HC-3 and its effect on aroma enhancement of reconstituted tobacco concentrate[J]. Journal of Light Industry, 2020, 35(2): 24-32. doi: 10.12187/2020.02.004

Citation: WEI Tao, CHEN Shunxin, HUANG Shen, et al. Optimization of fermentation conditions of β-carotenes degradating strain HC-3 and its effect on aroma enhancement of reconstituted tobacco concentrate[J]. Journal of Light Industry, 2020, 35(2): 24-32. doi: 10.12187/2020.02.004

β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究

郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 魏涛(1980-),男,河南省焦作市人,郑州轻工业大学教授,博士,主要研究方向为烟草生物技术.;

基金项目: 国家自然科学基金项目（21406210）；河南省高校科技创新人才项目（18HASTIT040）；郑州轻工业大学星空众创空间孵化项目（2018ZCKJ327）
中图分类号: TS41⁺3

Optimization of fermentation conditions of β-carotenes degradating strain HC-3 and its effect on aroma enhancement of reconstituted tobacco concentrate

School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2019-10-24

CLC number: TS41⁺3

摘要: 运用单因素试验和正交试验，对β-胡萝卜素降解菌株HC-3的发酵条件进行优化，并将最佳发酵条件下得到的菌株HC-3发酵液应用于再造烟叶浓缩液中以研究其增香效果.结果表明：菌株HC-3发酵降解β-胡萝卜素的最佳条件为NaNO₃质量浓度3 g/L，蔗糖质量浓度30 g/L，酵母粉质量浓度3 g/L，初始pH值7.0，在该发酵条件下β-胡萝卜素降解率可达93.35%.经菌株HC-3处理后，再造烟叶浓缩液中的二氢猕猴桃内酯、4，7，9-巨豆三烯-3-酮、4-羟基-β-二氢大马酮、9-羟基-4，7-巨豆三烯酮、柠檬酸三乙酯、4-（3-羟基丁基）-3，5，5-三甲基-2-环己烯-1-酮、肉豆蔻酸和新植二烯这8种香味成分含量明显提高；与未经处理的再造烟叶浓缩液相比，利用菌株HC-3处理后的再造烟叶浓缩液制得的片基香气质较好、香气量较足、香气浓度较高、杂气量较低.
- β-胡萝卜素 /
- 发酵条件 /
- 香味成分 /
- 再造烟叶浓缩液
Abstract: The fermentation conditions of β-carotene degrading strain HC-3 were optimized by single factor experiment and orthogonal experiment,and the fermentation liquid of strain HC-3 obtained under the optimal fermentation conditions was applied to the reconstituted tobacco concentrate to study its aroma enhancing effect.The results showed that the best fermentation conditions for β-carotene degradation were 3 g/L of NaNO₃,30 g/L of sucrose,3 g/L of yeast powder and 7.0 of initial pH value.Under this condition,the degradation rate of β-carotene could reach 93.35%.After being treated by strain HC-3,the eight flavor components of dihydroactyl lactone, 4,7,9-Mega three ene-3- keton, 4- hydroxyl-β-two hydrogen damascene,9-hydroxy-4,7-Mega three ene ketene,triethyl citrate, 4- (3-hydroxyl butyl)-3,5,5- three methyl-2- cyclohexene-1- ketone,tetradecanoic acid and neophytadiene in the reconstituted tobacco concentrate were significantly increased.Compared with the untreated reconstituted tobacco concentrate,the fragrances made from the reconstituted tobacco concentrate treated by strain HC-3 had better quality,more aroma,higher aroma concentration and lower offensive odor content.
- β-carotene /
- fermentation condition /
- aroma component /
- reconstituted tobacco concentrate
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魏涛, 陈顺心, 黄申, 等. β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究[J]. 轻工学报, 2020, 35(2): 24-32. doi: 10.12187/2020.02.004

β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究

作者简介:魏涛(1980-),男,河南省焦作市人,郑州轻工业大学教授,博士,主要研究方向为烟草生物技术.

郑州轻工业大学食品与生物工程学院, 河南郑州 450001

收稿日期: 2019-10-24

基金项目: 国家自然科学基金项目（21406210）；河南省高校科技创新人才项目（18HASTIT040）；郑州轻工业大学星空众创空间孵化项目（2018ZCKJ327）

关键词:

摘要: 运用单因素试验和正交试验，对β-胡萝卜素降解菌株HC-3的发酵条件进行优化，并将最佳发酵条件下得到的菌株HC-3发酵液应用于再造烟叶浓缩液中以研究其增香效果.结果表明：菌株HC-3发酵降解β-胡萝卜素的最佳条件为NaNO₃质量浓度3 g/L，蔗糖质量浓度30 g/L，酵母粉质量浓度3 g/L，初始pH值7.0，在该发酵条件下β-胡萝卜素降解率可达93.35%.经菌株HC-3处理后，再造烟叶浓缩液中的二氢猕猴桃内酯、4，7，9-巨豆三烯-3-酮、4-羟基-β-二氢大马酮、9-羟基-4，7-巨豆三烯酮、柠檬酸三乙酯、4-（3-羟基丁基）-3，5，5-三甲基-2-环己烯-1-酮、肉豆蔻酸和新植二烯这8种香味成分含量明显提高；与未经处理的再造烟叶浓缩液相比，利用菌株HC-3处理后的再造烟叶浓缩液制得的片基香气质较好、香气量较足、香气浓度较高、杂气量较低.

English Abstract

Optimization of fermentation conditions of β-carotenes degradating strain HC-3 and its effect on aroma enhancement of reconstituted tobacco concentrate

School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2019-10-24

Abstract: The fermentation conditions of β-carotene degrading strain HC-3 were optimized by single factor experiment and orthogonal experiment,and the fermentation liquid of strain HC-3 obtained under the optimal fermentation conditions was applied to the reconstituted tobacco concentrate to study its aroma enhancing effect.The results showed that the best fermentation conditions for β-carotene degradation were 3 g/L of NaNO₃,30 g/L of sucrose,3 g/L of yeast powder and 7.0 of initial pH value.Under this condition,the degradation rate of β-carotene could reach 93.35%.After being treated by strain HC-3,the eight flavor components of dihydroactyl lactone, 4,7,9-Mega three ene-3- keton, 4- hydroxyl-β-two hydrogen damascene,9-hydroxy-4,7-Mega three ene ketene,triethyl citrate, 4- (3-hydroxyl butyl)-3,5,5- three methyl-2- cyclohexene-1- ketone,tetradecanoic acid and neophytadiene in the reconstituted tobacco concentrate were significantly increased.Compared with the untreated reconstituted tobacco concentrate,the fragrances made from the reconstituted tobacco concentrate treated by strain HC-3 had better quality,more aroma,higher aroma concentration and lower offensive odor content.