不同香型再造烟叶浓缩液化学成分和微生物组差异性研究

黄申; 闫美玲; 芦尧; 田泱源; 毛多斌; 芦昶彤; 陈芝飞; 冯颖杰

doi:10.12187/2021.05.007

CN 41-1437/TS ISSN 2096-1553

黄申 , 闫美玲 , 芦尧 , 田泱源 , 毛多斌 , 芦昶彤 , 陈芝飞 , 冯颖杰

黄申, 闫美玲, 芦尧, 等. 不同香型再造烟叶浓缩液化学成分和微生物组差异性研究[J]. 轻工学报, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

引用本文: 黄申, 闫美玲, 芦尧, 等. 不同香型再造烟叶浓缩液化学成分和微生物组差异性研究[J]. 轻工学报, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

HUANG Shen, YAN Meiling, LU Yao, et al. Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate[J]. Journal of Light Industry, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

Citation: HUANG Shen, YAN Meiling, LU Yao, et al. Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate[J]. Journal of Light Industry, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

不同香型再造烟叶浓缩液化学成分和微生物组差异性研究

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南卷烟工业烟草薄片有限公司, 河南许昌 461000;
3. 河南中烟工业有限责任公司技术中心, 河南郑州 450000

作者简介: 黄申(1981-),男,河南省周口市人,郑州轻工业大学副教授,博士,主要研究方向为烟草生物技术及生物化工.;

基金项目: 中国烟草总公司重点科技研发项目（中烟办[2020]66号）；河南中烟工业有限责任公司重点科技研发项目（2021410001300023）
中图分类号: TS411

Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Cigarette Industry Tobacco Sheet., Ltd., Xuchang 461000, China;
3. Technology Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450000, China
Received Date: 2021-06-07

CLC number: TS411

摘要: 以浓香型、中间香型及清香型再造烟叶浓缩液为研究对象，运用连续流动法对比其常规化学成分含量，利用GC-MS法检测比较其中性香味成分差异，并通过高通量测序法比较不同香型浓缩液中微生物群落结构和多样性的差异.结果表明：浓香型浓缩液除水溶性总糖质量分数较低外，其他常规化学成分质量分数均高于其他香型浓缩液；清香型浓缩液中α-大马酮、巨豆三烯酮等香味物质质量浓度较高，浓香型浓缩液中烟碱、乙酰基吡咯等质量浓度较高，中间香型浓缩液的大部分香味物质质量浓度介于两者之间；清香型浓缩液细菌物种多样性最大，浓香型浓缩液真菌物种多样性最大，3种浓缩液的优势细菌菌属都是芽孢杆菌属（Bacillus），清香型浓缩液和中间香型浓缩液优势真菌菌属是德巴利氏酵母属（Debaryomyces），浓香型浓缩液是多型汉逊酵母菌（Ogataea）.
- 再造烟叶浓缩液 /
- 常规化学成分 /
- 中性香味成分 /
- 微生物
Abstract: Taking the strong-flavor, intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method, the differences of neutral aroma components were detected by GC-MS, and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing. The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower, and the content of other conventional chemical components was higher. The contents of α-damascenone and megastigmatrienone were higher in the clear-flavor, the contents of nicotinine and acetylpyrrole were higher in the strong-flavor, and the contents of most flavor components in intermediate-flavor were in the middle. The species diversity of bacteria in clear-flavor concentrate was the largest, and the species diversity of fungi in strong-flavor concentrate was the largest. The dominant bacterial genera of the three concentrates were Bacillus, the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces, and the strong-flavor concentrated fragrance was Ogataea.
- reconstituted tobacco leaf concentrate /
- conventional chemical component /
- neutral aroma component /
- microbial
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黄申, 闫美玲, 芦尧, 等. 不同香型再造烟叶浓缩液化学成分和微生物组差异性研究[J]. 轻工学报, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

引用本文: 黄申, 闫美玲, 芦尧, 等. 不同香型再造烟叶浓缩液化学成分和微生物组差异性研究[J]. 轻工学报, 2021, 36(5): 51-58. doi: 10.12187/2021.05.007

不同香型再造烟叶浓缩液化学成分和微生物组差异性研究

作者简介:黄申(1981-),男,河南省周口市人,郑州轻工业大学副教授,博士,主要研究方向为烟草生物技术及生物化工.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南卷烟工业烟草薄片有限公司, 河南许昌 461000;
3. 河南中烟工业有限责任公司技术中心, 河南郑州 450000

收稿日期: 2021-06-07

基金项目: 中国烟草总公司重点科技研发项目（中烟办[2020]66号）；河南中烟工业有限责任公司重点科技研发项目（2021410001300023）

关键词:

摘要: 以浓香型、中间香型及清香型再造烟叶浓缩液为研究对象，运用连续流动法对比其常规化学成分含量，利用GC-MS法检测比较其中性香味成分差异，并通过高通量测序法比较不同香型浓缩液中微生物群落结构和多样性的差异.结果表明：浓香型浓缩液除水溶性总糖质量分数较低外，其他常规化学成分质量分数均高于其他香型浓缩液；清香型浓缩液中α-大马酮、巨豆三烯酮等香味物质质量浓度较高，浓香型浓缩液中烟碱、乙酰基吡咯等质量浓度较高，中间香型浓缩液的大部分香味物质质量浓度介于两者之间；清香型浓缩液细菌物种多样性最大，浓香型浓缩液真菌物种多样性最大，3种浓缩液的优势细菌菌属都是芽孢杆菌属（Bacillus），清香型浓缩液和中间香型浓缩液优势真菌菌属是德巴利氏酵母属（Debaryomyces），浓香型浓缩液是多型汉逊酵母菌（Ogataea）.

English Abstract

Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Cigarette Industry Tobacco Sheet., Ltd., Xuchang 461000, China;
3. Technology Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450000, China

Received Date: 2021-06-07

Abstract: Taking the strong-flavor, intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method, the differences of neutral aroma components were detected by GC-MS, and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing. The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower, and the content of other conventional chemical components was higher. The contents of α-damascenone and megastigmatrienone were higher in the clear-flavor, the contents of nicotinine and acetylpyrrole were higher in the strong-flavor, and the contents of most flavor components in intermediate-flavor were in the middle. The species diversity of bacteria in clear-flavor concentrate was the largest, and the species diversity of fungi in strong-flavor concentrate was the largest. The dominant bacterial genera of the three concentrates were Bacillus, the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces, and the strong-flavor concentrated fragrance was Ogataea.