芽孢杆菌生物制剂对复烤后烟叶化学成分的影响

许春平; 孙懿岩; 姜宇; 刘鸿; 邹克兴; 苏赞; 孙建生; 李季刚; 杨龙彦; 龙章德

doi:10.3969/j.issn.2096-1553.2019.03.004

CN 41-1437/TS ISSN 2096-1553

许春平 , 孙懿岩 , 姜宇 , 刘鸿 , 邹克兴 , 苏赞 , 孙建生 , 李季刚 , 杨龙彦 , 龙章德

许春平, 孙懿岩, 姜宇, 等. 芽孢杆菌生物制剂对复烤后烟叶化学成分的影响[J]. 轻工学报, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

引用本文: 许春平, 孙懿岩, 姜宇, 等. 芽孢杆菌生物制剂对复烤后烟叶化学成分的影响[J]. 轻工学报, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

XU Chunping, SUN Yiyan, JIANG Yu, et al. Effects of Bacillus biologics on chemical composition of redryed tobacco[J]. Journal of Light Industry, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

Citation: XU Chunping, SUN Yiyan, JIANG Yu, et al. Effects of Bacillus biologics on chemical composition of redryed tobacco[J]. Journal of Light Industry, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

芽孢杆菌生物制剂对复烤后烟叶化学成分的影响

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 广西中烟工业有限责任公司技术中心, 广西南宁 530001

作者简介: 许春平(1977-),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工程.;

基金项目: 广西中烟有限责任公司对外合作项目（20171540）
中图分类号: TS41

Effects of Bacillus biologics on chemical composition of redryed tobacco

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Technical Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China
Received Date: 2019-01-04

CLC number: TS41

摘要: 从烟叶表面筛选出3株可能用于烟叶增香提质的菌株，即高地芽孢杆菌Y2（Bacillus altitudinis）、地衣芽孢杆菌D3（Bacillus licheniformis）、枯草芽孢杆菌L1（Bacillus subtilis），将其组成单一和复配生物制剂对烟叶进行固态发酵，研究芽孢杆菌生物制剂对烟叶常规化学成分、香味物质和石油醚提取物含量的影响.结果表明：采用单一菌株对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，烟叶中的羰基类、酸类、酯类等香味物质含量均增加，香味成分也更为丰富.采用复配菌株生物制剂对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，Y2+L1复配处理可有效降低烟碱的含量并提高糖碱比；但菌株复配后并未呈现对香味成分产生影响的叠加效应，而是在一些香味物质上表现出完全相反的趋势.D3处理或者Y2+D3复配处理能提高石油醚提取物含量，表现出较强的生香作用.
- 芽孢杆菌生物制剂 /
- 固态发酵 /
- 烟叶化学成分 /
- 香味物质 /
- 石油醚提取物
Abstract: Three strains screened from the surface of tobacco leaves could be used for inproving tobacco aroma:Bacillus altitudinis (Y2), Bacillus licheniformis (D3), and Bacillus subtilis (L1). They were prepared to single and compound biologics for solid-state fermentation of tobacco, then the routine chemical components, aroma substances of tobacco and petroleum ether extract were detected. The results showed that:the total sugar and reducing sugar content of tobacco leaves decreased after solid-state fermentation of tobacco was inoculated with single strains. The content of aroma substance such as carbonyls, acids and esters in tobacco leaves increased, and the aroma components were also richer. After solid-state fermentation with compound biological agents, the total sugar and reducing sugar content of tobacco leaves decreased, and the treatment consisting of Y2+L1 compound treatment could effectively reduce the content of nicotine and increase the ratio of sugar to alkali.It did not show superposition effect on the aroma components and, on the contrary,it exhibited a completely opposite trend on some aroma substances. D3 treatment or Y2+D3 compound treatment could increase the content of petroleum ether extract and showed strong aroma producing effect.
- Bacillus biologics /
- solid-state fermentation /
- tobacco chemical composition /
- aromatic substance /
- petroleum ether extract
1. [1]
  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.
2. [2]
  ALISON D H,PAUL C.Colouring our foods in the last and next millennium[J].International Journal of Food Science and Technology,2000,35:5.
3. [3]
  REID J J,GRIBBONS M F,HALEY D E.The fermentation of Cigar-leaf tobacco[J].Science,1937,86(2235):404.
4. [4]
  KOLLER J B C.Der tabak in naturwissenschaftlicher[M].Augsburg:Land WirtsChaftilicher and TechnischerBezichung,1858.
5. [5]
  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.
6. [6]
  GONG X W,YANG J K,DUAN Y Q,et al.Isolation and characterization of Rhodococcus sp.Y22 and its potential application to tobacco processing[J].Research in Microbiology,2009,160(3):200.
7. [7]
  CHEN C M,LI X M,YANG J K,et al.Isolation of nicotine-degrading bacterium Pseudomonas sp. Nic22,and its potential application in tobacco processing[J].International Biodeterioration & Biodegradation,2008,62(3):226.
8. [8]
  国家烟草专卖局.烟草及烟草制品总植物碱的测定连续流动(硫氰酸钾)法:YCT 160-2002[S].北京:中国标准出版社,2002.
9. [9]
  国家烟草专卖局.烟草及烟草制品氯的测定连续流动法:YCT 162-2011[S].北京:中国标准出版社,2011.
10. [10]
  国家烟草专卖局.烟草及烟草制品钾的测定火焰光度法:YCT 173-2003[S].北京:中国标准出版社,2003.
11. [11]
  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(6):829.
12. [12]
  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.
13. [13]
  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.
14. [14]
  周红杰,李家华,赵龙飞,等.渥堆过程中主要微生物对云南普洱茶品质形成的研究[J].茶叶科学,2004(3):64.
15. [15]
  瞿娇娇,邹晓,张晓敏,等.枯草芽孢杆菌对烟叶主要致香物质的影响[J].贵州农业科学,2014,42(6):150.
16. [16]
  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.
17. [17]
  陈海生,刘国顺.豫中烤烟种植区烟叶石油醚提取物含量与土壤养分的空间变异性分析[J].核农学报,2013,27(1):108.
18. [18]
  简永兴,杨磊,谢龙杰,等.种植海拔对烤烟石油醚提取物及常规化学成分的影响[J].烟草科技,2005(7):3.
19. [19]
  史宏志,刘国顺.烟草香味学[M].北京:中国农业出版社,1998.
1. [1]
  张义森 , 程硕 , 周娟娟 , 贾会领 , 王军 , 陈雪 , 吴丽芳 . 杜仲叶提取物绿色合成纳米铂及其美白作用. 轻工学报, 2023, 0(0): 56-63.
2. [2]
  沙云菲 , 熊骏威 , 费婷 , 吴达 , 任爽 , 蒋汶 . 烟草废弃物提取物的双水相萃取及其化妆品功效研究. 轻工学报, 2024, 0(0): -.
3. [3]
  孟克迪 , 张国治 , 王赵改 , 史冠莹 . 基于GC-IMS比较不同干燥方式对香椿挥发性成分的影响. 轻工学报, 2024, 0(0): -.
4. [4]
  楚文娟 , 樊文鹏 , 高子婷 , 韩路 , 田海英 , 姬小明 , 万纪强 , 来苗 . 新型保润剂丙二醇吡咯酯的制备及其对再造烟叶保润效果研究. 轻工学报, 2024, 0(0): -.
5. [5]
  吴澄宇 , 李迎秋 . 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理. 轻工学报, 2024, 0(0): -.

点击查看大图

计量

PDF下载量: 25
文章访问数: 1524
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

许春平, 孙懿岩, 姜宇, 等. 芽孢杆菌生物制剂对复烤后烟叶化学成分的影响[J]. 轻工学报, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

引用本文: 许春平, 孙懿岩, 姜宇, 等. 芽孢杆菌生物制剂对复烤后烟叶化学成分的影响[J]. 轻工学报, 2019, 34(3): 34-41. doi: 10.3969/j.issn.2096-1553.2019.03.004

芽孢杆菌生物制剂对复烤后烟叶化学成分的影响

作者简介:许春平(1977-),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工程.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 广西中烟工业有限责任公司技术中心, 广西南宁 530001

收稿日期: 2019-01-04

基金项目: 广西中烟有限责任公司对外合作项目（20171540）

关键词:

摘要: 从烟叶表面筛选出3株可能用于烟叶增香提质的菌株，即高地芽孢杆菌Y2（Bacillus altitudinis）、地衣芽孢杆菌D3（Bacillus licheniformis）、枯草芽孢杆菌L1（Bacillus subtilis），将其组成单一和复配生物制剂对烟叶进行固态发酵，研究芽孢杆菌生物制剂对烟叶常规化学成分、香味物质和石油醚提取物含量的影响.结果表明：采用单一菌株对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，烟叶中的羰基类、酸类、酯类等香味物质含量均增加，香味成分也更为丰富.采用复配菌株生物制剂对烟叶进行固态发酵后，烟叶的总糖和还原糖含量均下降，Y2+L1复配处理可有效降低烟碱的含量并提高糖碱比；但菌株复配后并未呈现对香味成分产生影响的叠加效应，而是在一些香味物质上表现出完全相反的趋势.D3处理或者Y2+D3复配处理能提高石油醚提取物含量，表现出较强的生香作用.

English Abstract

Effects of Bacillus biologics on chemical composition of redryed tobacco

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Technical Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China

Received Date: 2019-01-04

Abstract: Three strains screened from the surface of tobacco leaves could be used for inproving tobacco aroma:Bacillus altitudinis (Y2), Bacillus licheniformis (D3), and Bacillus subtilis (L1). They were prepared to single and compound biologics for solid-state fermentation of tobacco, then the routine chemical components, aroma substances of tobacco and petroleum ether extract were detected. The results showed that:the total sugar and reducing sugar content of tobacco leaves decreased after solid-state fermentation of tobacco was inoculated with single strains. The content of aroma substance such as carbonyls, acids and esters in tobacco leaves increased, and the aroma components were also richer. After solid-state fermentation with compound biological agents, the total sugar and reducing sugar content of tobacco leaves decreased, and the treatment consisting of Y2+L1 compound treatment could effectively reduce the content of nicotine and increase the ratio of sugar to alkali.It did not show superposition effect on the aroma components and, on the contrary,it exhibited a completely opposite trend on some aroma substances. D3 treatment or Y2+D3 compound treatment could increase the content of petroleum ether extract and showed strong aroma producing effect.