真菌处理对烟叶感官质量的影响及最佳发酵条件的研究

The effect of Fungal Treatment on the Sensory Quality of Flue-cured Tobacco Leaves and the Optimal Fermentation Condition

采用5因素4水平的正交试验设计,研究不同真菌菌株和不同环境因子对烟叶感观质量的影响。结果表明:不同菌株、菌剂浓度、菌剂pH值、发酵时间和发酵温度对烟叶感观质量均具有极显著的影响。而菌株对烟叶感观质量影响最大,其中评吸得分最高的菌株是YZ2,其次是SZ14;发酵时间对感观质量的影响居第二位,以发酵12 d的烟叶品质最佳;菌剂pH值对感观质量的影响居第三位,pH 5.5效果最好;发酵温度的影响居第四位,28℃最为合适;菌剂浓度对感观质量影响最小,最佳浓度为6×109CFU/mL。烟叶评吸得分最高的处理为4号处理(A1B4C4D4E4),得分为80.25。但理论上最佳的各因素水平组合应是A1B3C4D4E2(未包含在试验处理中),其得分预期可达86.24。

An orthogonal design method was used to study the effects of different fungal strains and different environmental factors on the sensory quality of flue-cured tobacco leaves. The results showed that the factors of fungal strain, fungal suspension concentration, pH value, fermentation time and fermentation temperature all significantly affected the sensory quality of flue-cured tobacco leaves. Fungal strain showed the most significant influence, with strain YZ2 having the highest smoking quality score, followed by strain SZ14. Fermentation time was the second important factor for the sensory quality, with 12 days of fermentation being the optimal. The third important factor was pH value, with pH 5.5 being the best choice. The forth was temperattire, with 28 ℃ being the most appropriate. Fungal suspension concentration had the smallest effect. The best concentration was 6×109 CFU/mL. The highest smoking score was 80.25 in treatment 4（AtB4C4D4E4）