不同酶处理浓缩液对贵州烟草薄片品质的影响研究
Study on the effects of different enzyme treatment concentrates on the quality of Guizhou tobacco sheets
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摘要: 分别利用中性蛋白酶、果胶酶、淀粉酶处理贵州地区来源原料制备的烟草薄片浓缩液，分析不同酶处理对浓缩液中常规化学成分及香味成分的影响；将酶处理后的浓缩液涂布于烟草薄片片基上，对其感官品质进行评价。结果表明：经中性蛋白酶处理的浓缩液中蛋白质、还原糖、总糖和氨基酸质量分数均大幅降低；新增4-环戊烯-1，3-二酮、β-紫罗兰酮等10种香味成分，浓缩液中香味成分总含量由0.907 mg/mL提升到2.844 mg/mL，增幅达213.56%；经果胶酶和淀粉酶处理的浓缩液中常规化学成分及香味成分无显著改变；经中性蛋白酶处理的浓缩液涂布的烟草薄片在香气、谐调性、刺激性和余味等方面均优于淀粉酶组、果胶酶组和空白组。Abstract: Neutral protease, pectinase and amylase were used to treat the tobacco flake concentrate from Guizhou raw materials and the effects of different enzyme treatments on the conventional chemical components and fragrance components in the concentrate of the treated samples were analyzed. The concentrated solution after enzyme treatment was coated on the tobacco sheet substrate and the sensory quality of tobacco sheet was evaluated. The results showed that the mass fractions of protein, reducing sugars, total sugars and amino acids in the concentrated solution treated with neutral protease were greatly reduced; 10 new fragrance ingredients including 4-cyclopentene-1,3-dione and β-ionone were found in the concentrated treated solution. The total content of aroma components in the concentrate had been increased from 0.907 mg/mL to 2.844 mg/mL, with an increase of 213.56%. There was no significant change in the conventional chemical components and flavor components in the concentrates treated with pectinase and amylase. Tobacco flakes coated with the concentrated solution treated with neutral protease were better than amylase group, pectinase group and blank group in terms of aroma, harmony, irritation and aftertaste.
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