复合酶处理对低次烟叶化学成分和感官品质的影响

Influence of Complex Enzymatic Treatment on Chemical Composition and Sensory Quality of Discarded Tobacco Leaf

为提高低次烟叶的综合品质和利用率,采用单因素试验和正交试验,探讨5种酶的复合酶处理晒红烟Y23低次烟叶的最佳配比。结果表明:复合酶的最佳浓度配比为α-淀粉酶350U/g+纤维素酶550U/g+半纤维素酶450U/g+果胶酶450U/g+蛋白酶300U/g;用此优化配比的复合酶处理低次烟叶,烟叶总糖含量增加57.23%,蛋白质和总氮含量分别降低5.51%和7.51%,施木克值增加66.67%,烟叶品质的提高效果显著。经GC/MS分析,复合酶处理前后样品挥发性成分中醇类和酯类的总量无明显差别,试验组的杂环类化合物、酮类和酸类的总量均高于对照组,烟碱含量明显降低;评吸结果显示,复合酶处理后烟叶抽吸的刺激性减少,烟香改善,余味增加。

In order to improve the comprehensive quality and use ratio of discarded tobacco leaves,suncured red tobacco Y23 was treated using five enzymes to determine the optimal dosages by single-factor method and orthogonal design.The results showed that the optimal concentration ratio of enzymes（unit/tobacco weight）：α-amylase concentration 350 U/g,cellulose 550 U/g,hemicellulase 450 U/g pectinase450U/g,protease 300U/g.After the discarded tobacco leaf was treated by the optimized enzymes,the content of total sugar increased by 57.23%,the contents of protein and nitrogen decreased by 5.51% and7.51%,respectively,while Shmuck value increased by 66.67%.GC/MS analysis of the samples showed that total amount of alcohols and esters in the volatile components were not significantly different.However,the total amount of heterocyclic compounds,ketones,acids in experimental group were higher than the control group,while the nicotine content decreased significantly.Sensory evaluation results showed after enzymatic treatment,the suction irritant was reduced;incense was improved and aftertaste was increased.