外源热稳定葡萄糖淀粉酶处理对初烤烟叶的影响

Effects of Exogenous Thermostable Glucoamylase on Components and Flavor Quality of Tobacco Leaf During the Curing Process

采用Thermomyces lanuginosus YNUCC4154生产的热稳定葡萄糖淀粉酶处理新鲜烟叶后进行烘烤。结果表明:处理后上部烟叶(B2K、B3F和B4F)的平均总糖和还原糖分别比对照增加2.8%和7.9%,中部烟叶(C3F、C4F和CX1K)的平均总糖和还原糖分别比对照增加20.9%和40.7%,但对不同部位和不同等级烟叶的作用效果不同。葡萄糖淀粉酶处理样在香气质方面较未处理样效果提升明显,上部低次烟叶的整体改善程度较其他部位的烟叶明显。

The harvested flesh tobacco leaves were treated with the thermostable glucoamylase from Thermomyces lanuginosus YNUCC4154 before the process of cuing. Components of flue-cured tobacco leaves were analyzed, We found that the total sugar and reducing sugar in upper leaves （B2K,B3F and B4F） were respectively 2.8% and 7.9% higher than those in the controls, and the total sugar and reducing sugar in the middle leaves （C3F,C4Fand CX1K） were respectively 20,9% and 40,7% higher than those in the controls. However, influences of the enzyme on total sugar and reducing sugar among different parts of tobacco leaves and different grades of leaves were variable, Moreover, smoke panel evaluation results also showed that the aroma of the sample was increased significandy, espeacially in upper leaves.