摘要
为提高上部烟叶叶组的抽吸品质,对常用的功能潜香剂单体和酶制剂进行单因素筛选试验,依照单因素筛选结果调配功能潜香剂,采用L9(34)正交试验对功能潜香剂、风味蛋白酶、糖化酶的添加量进行考察。结果表明:最佳添加量组合为风味蛋白酶0.10%、糖化酶0.15%、功能潜香剂0.10%。与清水处理的对照样品相比,经最优配方处理的烟叶样品总糖、还原糖含量分别增加0.90、0.80个百分点,淀粉、蛋白质含量分别降低0.50、0.29个百分点;致香成分增加,其中美拉德反应产物、西柏烷类降解产物、类胡萝卜素降解产物、芳香族氨基酸代谢产物、新植二烯的含量分别增加61.56%、7.11%、2.53%、20.24%、6.64%。
In order to improve the suction quality of upper tobacco leaves, functional agents for potential aroma and the enzyme preparations were used for single factor screening test. According to the single factor screening test, functional agent for potential aroma was modulated. The dosage of flavourzyme,glucoamylase and functional agent for potential aroma was investigated by L9 （34） orthogonal experiment. The result of experiment indicated that the optimal dosage was 0.10% flavourzyme,0.15% glucoamylase and 0.10% functional agent for potential aroma. Relative to the control sample, the treated tobacco sample using the optimal recipe had total sugar and reducing sugar content respectively increased by 0.90,0.80 percentage points; the content of starch and protein respectively decreased by 0.50,0.29 percentage points. Aroma constituents significantly increased. The contents of Maillard reaction products, cembrane degradation products, carotenoid degradation products,aromatic amino acid metabolites and neoplytadiene were more than those in the control sample by 61.56%,7.11%,2.53%,20. 24% and 6.64%,respectively.
出处
《河南农业科学》
CSCD
北大核心
2014年第4期141-146,共6页
Journal of Henan Agricultural Sciences
基金
贵州中烟工业有限责任公司科技项目(201213)
关键词
烟草
酶制剂
功能潜香剂
上部烟叶
致香成分
tobacco
enzyme
functional agent for potential aroma
upper leaf
aromatic compo-nent
