微紫青霉(Penicillium janthinellum sw 09)发酵产果胶酶降解烟梗果胶的条件优化及产物分析

Optimization of Degradation of Pectin in Tobacco Stem by Pectinase from Penicillium janthinellum SW 09 s and Product Analysis

为降低再造烟叶中果胶合量,采用正交实验法考察了微紫青霉(Penicillium janthinellum sw 09)产果胶酶的加酶量、料液比、处理时间和温度4个因素对烟梗原料中果胶降解效果的影响。采用傅立叶变换红外光谱仪测定果胶的结构官能团,并采用在线裂解气相色谱/质谱法(PY/GC-MS)研究了烟梗酶解前后在氦气中600℃下的热裂解行为,并对其热裂解产物进行分析。结果表明,烟梗果胶降解最佳反应条件为:酶活力14 000 U/m L、料液比1∶5、反应温度50℃、处理时间2 h,果胶降解率达到最大41.35%。由红外光谱、热裂解对比可知,烟梗果胶酶解前后其结构官能团并未发生明显改变,但其中裂解产物成分的组成、含量均发生了明显的变化,烷烃、烯烃类物质显著减少,醇类、酚类等香气成分增加。感官评价实验表明,经酶解后的卷烟吸食品质提高。

In order to reduce the amount of pectin in reconstituted tobacco,with single factor method,orthogonal design was applied to optimize four factors of degradation condition,i. e. amount of pectinase from Penicillium janthinellum SW 09,liquid and material ratio,temperature. Structure groups of pectin was determined by FT-IR,and pyrolysis behavior of tobacco stem was compared by gas chromatography /mass spectrometry（ PY / GC-MS） by 600 ℃ prior to and after enzymolysis. The results showed that the optimum reaction conditions of the pectin degradation in tobacco stem was： enzyme activity 14 000 U / m L,the ratio of liquid to solid 1∶ 5,reaction temperature 50 ℃,time 2h. The pectin degradation rate reached a maximum of 41. 35 %. The results of FT-IR and PY / GC-MS indicated that the structural group did not change significantly prior to and after pectin degradation,but the pyrolysis molecular changed obviously. Compared with the control,the content of acetic acid decreased from 9. 07 % to 7. 42 %. The alkane content was also reduced significantly,while alcohols,phenols and aroma components increased,hence,the smoking quality was improved.