基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

薛云; 宁振兴; 苏赞; 刘启斌; 王敏; 毛多斌; 龙章德; 魏涛

doi:10.12187/2022.05.009

基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

1. 广西中烟工业有限责任公司技术中心, 广西南宁 530004;
2. 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: 薛云(1987-),女,广西壮族自治区南宁市人,广西中烟工业有限责任公司工程师,主要研究方向为烟草加工技术。E-mail:xueyun@126.com;

基金项目: 广西中烟对外合作项目(2019450000340011,2020450000340027)
国家自然科学基金项目(31801535)
河南省高校科技创新人才项目(18HASTIT040)
中图分类号: TS414

Study on improving the quality of Hechi C4F tobacco leaves in Guangxi by using the solid-state fermentation technology with Bacillus sp.

1. Technology Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530004, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-08-16

CLC number: TS414

摘要: 采用芽孢杆菌ZZ-8(Bacillus sp. ZZ-8)固态发酵技术处理广西河池地区C4F烟叶,通过单因素试验和响应面试验确定最佳发酵条件,分析发酵后烟叶常规化学成分和致香成分含量变化,结合感官评吸评价发酵后烟叶的吸食品质。结果表明:接种量为3 mL、发酵温度为28 ℃、发酵时间为36 h、相对湿度为60%时烟叶石油醚提取物质量分数最高,为9.01%;在该条件下发酵烟叶,烟叶总糖质量分数由23.10%降低至22.20%,还原糖质量分数由22.19%提高至22.40%,糖碱比由10.23降低至9.45;烟叶经菌株发酵后产生了苯甲醛和β-环柠檬醛2种新物质,致香成分总含量由170.444 μg/g提高到186.267 μg/g,其中大马酮、茄酮、巨豆三烯酮、二氢大马酮、香叶基丙酮和二氢猕猴桃内酯等香味成分含量变化较大;发酵后烟叶香气质有所提升,刺激性和杂气均降低,烟气细腻柔和,余味舒适,吸食品质提高。
- C4F烟叶 /
- 芽孢杆菌ZZ-8 /
- 常规化学成分 /
- 致香成分 /
- 固态发酵
Abstract: C4F tobacco leaves in Hechi area, Guangxi were treated by solid-state fermentation with Bacillus sp. ZZ-8. Single factor test and response surface methodology experiment were used to obtain the best processing conditions of Guangxi tobacco leaves treated by Bacillus sp. ZZ-8. The smoking quality of treated tobacco leaves was evaluated by analyzing the content changes of conventional chemical components and important aroma components, combined with sensory evaluation technology. Research results demonstrated that the optimum extracting condition was as follow: inoculum 3 mL, fermentation temperature 28 ℃, fermentation time 36 h, and tobacco leaf relative humidity 60%. Under this condition, the highest content of petroleum ether extract was 9.01%.The total sugar content of tobacco leaves decreased from 23.10% to 22.20%, the reducing sugar content increased from 22.19% to 22.40%, and the sugar alkali ratio decreased from 10.23 to 9.45. Benzaldehyde and β-cyclocitral were produced in tobacco leaves after fermentation, the overall content of aroma components in C4F tobacco increased from 170.444 μg/g to 186.267 μg/g in which the content of aroma substances such as damascene, solanone, megastigmatrienone, dihydrodamascone, geranyl acetone and dihydroactinidide changed greatly. After sensory evaluation, the aroma quality of treated tobacco leaves increased, the irritation and miscellaneous gas decreased, the flue gas was fine and soft, the aftertaste was comfortable, and the smoking quality was improved.
- C4F tobacco leaves /
- Bacillus sp.ZZ-8 /
- conventional chemical components /
- aroma components /
- solid-state fermentation
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基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

作者简介: 薛云(1987-),女,广西壮族自治区南宁市人,广西中烟工业有限责任公司工程师,主要研究方向为烟草加工技术。E-mail:xueyun@126.com;

Study on improving the quality of Hechi C4F tobacco leaves in Guangxi by using the solid-state fermentation technology with Bacillus sp.

计量

通讯作者: 陈斌, bchen63@163.com

基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

作者简介:薛云(1987-),女,广西壮族自治区南宁市人,广西中烟工业有限责任公司工程师,主要研究方向为烟草加工技术。E-mail:xueyun@126.com

English Abstract

Study on improving the quality of Hechi C4F tobacco leaves in Guangxi by using the solid-state fermentation technology with Bacillus sp.

目录

基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

作者简介: 薛云(1987-),女,广西壮族自治区南宁市人,广西中烟工业有限责任公司工程师,主要研究方向为烟草加工技术。E-mail:xueyun@126.com;

Study on improving the quality of Hechi C4F tobacco leaves in Guangxi by using the solid-state fermentation technology with Bacillus sp.

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通讯作者: 陈斌, bchen63@163.com

基于芽孢杆菌固态发酵技术提高广西河池C4F烟叶品质的研究

作者简介:薛云(1987-),女,广西壮族自治区南宁市人,广西中烟工业有限责任公司工程师,主要研究方向为烟草加工技术。E-mail:xueyun@126.com

English Abstract

Study on improving the quality of Hechi C4F tobacco leaves in Guangxi by using the solid-state fermentation technology with Bacillus sp.

目录