晾晒烟叶发酵研究进展

Research Progress of Air-cured Tobacco Fermentation

随着烟草行业降焦减害工作的开展,卷烟香气质、香气量下降的问题日渐显著,加大晾晒烟在配方中的应用可以改善这一问题。发酵是决定晾晒烟质量的重要因素,通过发酵处理,晾晒烟叶中内含物质发生一系列化学或生物化学变化而趋于协调,使烟草特征香气更加显露,青杂气和刺激性下降,减少了原烟某些品质缺陷,吸食品质及可用性都显著提高。综述了晾晒烟发酵机制、发酵过程中晾晒烟烟叶化学成分的变化以及微生物和酶在晾晒烟烟叶发酵中的应用研究进展。今后应加强对晾晒烟发酵工艺和发酵理论方面的探索和研究,为卷烟降焦减害提供原料。

With the tobacco industry to carry reduction of tar harm, the problem that cigarette aro- ma quality and aroma increasingly decline is significant. In order to solve this problem, the tobacco industry commonly increases the application of air-cured tobacco in the formulation. Fermentation is the important factor that determines the quality of air-cured tobacco. Through fermentation, substances in the air-cured tobacco show a series of chemical or biochemical changes and tend to coordinate. Therefore, fermentation can improve the quality of raw tobacco, but also improve the suction quality and availability of air-cured tobacco. This article makes a review of the mechanism of air-cured tobacco fermentation, the change of chemical elements during tobacco fermentation and the role of microorganisms and enzymes in tobacco fermentation. It is considered that explora- tion and research should be strengthened on the process and theoretics of fermentation so that the cigarette industry rationally use raw material to decrease tar and harm of cigarettes.