摘要
为开发一种具有降低卷烟自由基的特色甜香型烟用香料,从天然的西红柿中筛选出产甜香菌株酿酒酵母(Saccharomyces cerevisiae)PDH-2,应用此菌株开发特色烟用葡萄香料。结果表明:所得香料在卷烟中具有增加香气量、赋予卷烟甜香香韵以及降低喉部刺激性等作用,对卷烟烟气自由基清除率可达28.8%。
To research and develop a characteristic sweet type tobacco perfume for reducing the free radi- cals of cigarette smoke, a strain PDH-2 was screened from tomatoes. And it was identified as Saccharo- myces cerevisiae. The strain could produce characteristic grape type tobacco perfume. Adding the perfume to the tobacco, it could increase the volume of aroma and sweet aroma note, lower stimulation in the la- ryngeal. Meanwhile, 28.8% free radicals of cigarete smoke was reduced.
出处
《生物加工过程》
CAS
CSCD
2012年第2期24-28,共5页
Chinese Journal of Bioprocess Engineering
基金
中国烟草总公司重点资助项目(110201002015)
关键词
发酵
自由基
香料
烟气
烟草
fermentation
free radical
perfume
smoke
tobacco
