摘要
通过正交试验对烟草花蕾在纤维素酶、半纤维素酶、果胶酶和蛋白酶的作用下的酶解条件进行优化,利用美拉德反应和同时蒸馏萃取方法提取其中的香味成分,并用GC-MS对所提取的香味成分分析.结果表明:1)酶解温度为50℃,酶解时间为6 h,酶解pH值为6,加酶量为1%(质量分数)时,氨基酸含量和还原糖含量最高,分别为2. 89 mg/g和0. 88 mg/g; 2)香味物质主要有65种,其中肉豆蔻酸、二氢猕猴桃内酯、氧化石竹烯、烟草烯、植酮、大马士酮、巨豆三烯酮、油酸酰胺、2-正戊基呋喃等香气阈值较低,是烟草中关键的致香物质,对烟草香气贡献突出; 3)氨基酸、还原糖含量与香味物质总量的相关性不明显,与香味物质的种类数量呈正相关.
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 wereextracted by Mail- lard reaction and simultaneous distillation extraction. The extracted aroma components were analyzed by GCMS. 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 currelation 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.
作者
许春平
俞金伟
冉盼盼
白家峰
马扩彦
姚延超
刘绍华
XU Chunping;YU Jinwei;RAN Panpan;BAI Jiafeng;MA Kuoyan;YAO Yanchao;LIU Shaohua(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)
出处
《轻工学报》
CAS
2018年第5期37-43,共7页
Journal of Light Industry
基金
国家自然科学基金项目(U1604176)
广西中烟合作项目(20141011)
关键词
酶解条件
美拉德反应
烟草花蕾
烟用香料
enzymatic hydrolysiscondition
Maillard reaction
tobacco flower bud
tobacco flavor
作者简介
许春平（1977-）,男,河南省焦作市人,郑州轻工业学院教授,博士,主要研究方向为烟草工程与生物催化.;通信作者：刘绍华（1962-）,男,广西壮族自治区桂林市人,广西中烟工业有限责任公司研究员,博士后,主要研究方向为天然产物在卷烟中的应用.
