复合生物酶液处理低次烟叶制备烟用香料

The preparation of tobacco flavor from discarded tobacco leaf by multi-bioenzyme

为探讨使用复合酶液处理低次烟叶制备烟用香料的方法及评价反应产物的效果,采用单因素法分别对复合纤维素酶和木瓜蛋白酶的用量进行了优化.以混合酶解液为主要氮源,将红糖、丙二醇和乙醛作为主要碳源,通过美拉德反应制备烟用香料;采用气相色谱-质谱联用法分析产物化学成分,并评价其感官效果.结果表明:1)每g烟末复合纤维素酶与木瓜蛋白酶的最佳用量分别为1 000 U/g和5 500 U/g.2)反应产物对于降低卷烟烟气刺激性、谐调香味等具有较明显的效果.3)用GC-MS分析得到38种主要挥发性成分,其中包括3-羟基-β-大马酮、巨豆三烯酮、2,5-二甲基吡嗪和紫罗兰酮等对烟草香气品质贡献较大的化合物.

To investigate the application of multi-bioenzyme to treat discarded tobacco leaf for making flavor and checking product performance,the concentration of cellulose and protease were optimized firstly. After enzymolysis,brown sugar,propanediol and acetaldehyde were added to the concentrated hydrolysate solutions for Maillard reaction to prepare the flavor. The components of the flavor was tested by using GC-MS analysis,and its sensory effects were evaluated. The result showed： 1） The optimal conditions were celluzyme 1 000 U /g,protease 5 500 U /g. 2） The flavor could reduce irritation and coordination fragrance.3） GC-MS analysis showed that 38 main volatile components in the flavor,including 3-hydroxy-β-damascenone,megastigmatrienone,2,5-dimethyl pyrazine,and ethyl octanoate,gave more contribution to the tobacco flavor substances.