生物酶法降解烟梗末中果胶的研究

Enzymatic Degradation of Pectin in Tobacco Stem End

通过青霉产果胶酶降低烟梗末中的果胶的含量,从而提高梗末作为原料薄片工艺中的使用性能。首先通过正交实验确定了酶解的最佳条件为加酶质量分数6%,料液比1 g∶3 m L,酶解温度50℃,酶解时间2 h,果胶酶的最大降解率为38.92%。然后经热重分析表明,梗末经果胶酶降解后,最后的残重从24.46%下降至9.84%,说明酶解后的梗末的燃烧性得到提升。最后,利用热裂解-气相色谱/质谱联用分析酶解前后梗末的热裂解产物,发现酶解后裂解产中的乙酸含量降低,香味物质吡咯含量升高,这将有助于改善烟草薄片的吸食口感,本研究中为提高造纸法烟草薄片的品质提供了一个新的方法。

This study aimed to degrade the pectin in the tobacco stem end by pectinase from Penicillium and improve its usability as raw material for the reconstituted tobacco. Optimal degradation parameters obtained by the orthogonal method were enzyme dosage 0.6 g,solid/liquid ratio 1∶3,reaction temperature 50 ℃ and time 2 h,which resulted in a maximum degradation rate of38.51%. Thermogravimetric analysis showed that the residual weight of tobacco stem end was decreased from 24.46% to 9.84% after enzymolysis,indicating that its burning capacity was improved. Pyrolysis-GC/MS analysis found that the content of acetic acid in the smoke was decreased and pyrrole was increased,which would benefit the smoke taste. This study provided a new method to improve the quality of reconstituted tobacco.