烟草花蕾的酶解条件优化及其烟用香料制备研究

许春平; 俞金伟; 冉盼盼; 白家峰; 马扩彦; 姚延超; 刘绍华

doi:10.3969/j.issn.2096-1553.2018.05.005

September 2018

Article Contents

XU Chunping, YU Jinwei, RAN Panpan, et al. Optimization of enzymatic hydrolysis conditions of tobacco flower buds and preparation of tobacco flavor[J]. Journal of Light Industry, 2018, 33(5): 37-43. doi: 10.3969/j.issn.2096-1553.2018.05.005

Citation: XU Chunping, YU Jinwei, RAN Panpan, et al. Optimization of enzymatic hydrolysis conditions of tobacco flower buds and preparation of tobacco flavor[J]. Journal of Light Industry, 2018, 33(5): 37-43. doi: 10.3969/j.issn.2096-1553.2018.05.005 shu

Optimization of enzymatic hydrolysis conditions of tobacco flower buds and preparation of tobacco flavor

College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Technical Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China;
Technical Center, China Tobacco Chongqing Industrial Co., Ltd., Chongqing 400060, China

Received Date: 2017-07-06
Accepted Date: 2018-01-05

Abstract

The enzymatic hydrolysis conditions of tobacco flower buds under the action of cellulase, hemicellulase, pectinase and protease were optimized by orthogonal test. The flavor components were extracted by Maillard reaction and simultaneous distillation extraction. The extracted aroma components were analyzed by GC-MS. The results showed that 1) the enzymatic hydrolysis temperature was 50℃, the enzymatic hydrolysis time was 6 h, the enzymatic hydrolysis pH was 6, and the enzyme content was 1% (mass fraction), the amino acid content and reducing sugar content were the highest, respectively 2.89 mg/g and 0.88 mg/g. 2) There were mainly 65 kinds of aroma substances, including myristic acid, dihydro kiwi lactone, oxidized carbenene, tobacco alkene, phytonone, damasthone, giant bean ketone, oleic acid amide, 2-n-pentyl group.The low aroma threshold such as furan in these substances was a key aroma substance in tobacco and contributed to tobacco aroma. 3) The correlation between amino acid and reducing sugar content and the total amount of aroma substances was not obvious, and it was positively correlated with the number of aroma substances.
- enzymatic hydrolysis condition,
- Maillard reaction,
- tobacco flower bud,
- tobacco flavor
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Optimization of enzymatic hydrolysis conditions of tobacco flower buds and preparation of tobacco flavor

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