不同复合酶在改善梗丝品质中的研究

Research on improving quality of tobacco stem using different compound enzyme

为了提高梗丝在卷烟中的适用性,改良梗丝品质,选择3种不同的复合酶制剂对梗丝进行处理。通过对酶解前后梗丝的理化成分和中性致香成分分析以及卷烟感官评吸,评价3种酶制剂的效用。结果表明,由复合植物水解酶、果胶酶、蛋白酶、淀粉酶组成复合酶A效果最好,梗丝经酶解后,水溶性总糖含量提高了23.31%,果胶的含量降低了17.26%,且填充值提高可达10%。对其主要致香成分进行分析可知,美拉德反应产物的总量提高了196.3%,4种巨豆三烯酮和β-大马酮分别提高了37.01%、50.77%。采用酶解梗丝替代未处理的梗丝掺配到卷烟叶组中,卷烟的焦油量下降0.25 mg,木质气息和刺激性明显减轻,香气质量、协调性均有提高。

The study aim ed to im prove the quality oftobacco stem by adding three kindsofcom pound enzym e so asto furtherincrease the applicability ofcutstem in tobacco form ula.The physicochem icalcom position and neutralarom a com ponents w ere analyzed and tobacco sensory evaluation w as conducted before and after enzym e hydrolysis,and the effectof three enzym e w ere studied.R esultshow ed thatcom pound enzym e A （com posite planthydrolase,pectinase,protease and am ylase）had the optim alcatalytic effect.A fterenzym e hydrolysis,the totalw atersoluble sugarcontentin the cutstem increased 23.31% ,the pectin contentdeclined 17.26% ,filling values increased 10% .A ccording to G C -M S analysis results,the M aillard reaction product content increased 196.3% , and the total m egastigm atrienone and β-dam ascenone content increased 50.77% and 37.01% , respectively.B esides,tarcontentofcigarettes declined 0.25 m g by blending enzym atic cutstem into the tobacco leafinstead ofuntreated cutstem . Sensory evaluation show ed thatthe arom a quality ofcutstem w as im proved and theirsm oking quality had a certain extentincrease totally afterthe treatm entw ith the com pound enzym e.