摘要
将酶解和微生物发酵等生物技术综合用于改变低次烤烟化学组分 ,有效地降低了对吸食品质和安全性不利的蛋白质成分及小分子含氮化合物如氨等 .实验结果显示用酶和微生物处理后可降解烟叶中 41 .34%的蛋白质 ;烟气中有害气体HCN、NO、CO分别减小了 76.1 9%、71 .43%、42 33% ,焦油生成量减少 2 6.0 1 % .评吸结果表明处理后的烟叶香气增加 ,刺激性显著降低 ,余味干净 ,杂气轻微 .该处理方法为设计低焦油卷烟提供了一种独特的配方原料 .
The bio technologies relating with enzyme hydrolysis and fermentation by microbes were used for changing the chemical components of low grade tobacco leaves.Proteins and small molecular compounds containing nitrogen such as ammonia,which are harmful to smoking quality and safety were decreased.The results showed that the hydrolysis ratio of tobacco protein was 41.34%,the reducing amount of harmful gas in smoking like HCN,NO,CO were 76.19%,71.43%,42.33% separately,26.01% of tar was removed.The evaluation indicated that the processed tobacco leaves had better flavor,less irritancy,cleaning after taste,and slighter nontobacco odor.This process supplied a new formula for low tar cigarette design.
