甲酸降解淀粉和蛋白质对烟叶品质的提升

Study on the hydrolysis of starch and protein in tobacco leaves by formic acid for improving the quality of tobacco

通过喷洒适量的甲酸溶液对烟叶进行处理,使叶片中的淀粉和蛋白质发生水解反应,从而起到有效降低淀粉和蛋白质含量的作用。50℃下,利用5%~10%的甲酸—水溶液以0.2 mL/g的喷淋量处理样品,烟叶的外观质量和微观结构无明显变化,仍具有良好的加工性能。FTIR红外光谱分析显示,甲酸处理后烟叶中的淀粉和蛋白质的特征官能团峰强度明显减弱,说明烟叶中的淀粉和蛋白质能被甲酸有效降解,且降解率与甲酸浓度呈正相关。淀粉和蛋白质的水解产物多糖、单糖和多肽、氨基酸等可转化为致香成分。感官评吸结果表明,经适宜浓度的甲酸溶液处理的烟叶杂气减少,香气增加,烟叶的品质有明显改善。

In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves,a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated.In this study,formic acid was used as catalyst to spray proper amount on tobacco leaves.The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid,which played an effective role in regulating and reducing the starch and protein content.When the concentration of formic acid ranged from 5%to 10%at 50℃,with the sprinkling rate of 0.2 mL/g formic acid solution to the tobacco leaves,the appearance quality and microstructure of tobacco leaves were unchanged significantly,and the workability was still fine.The results of FTIR spectrum presented that the peak intensity of characteristic functional groups of starch and protein in tobacco leaves decreased obviously after formic acid treatment.The starch and protein of tobacco leaves could be effectively degraded by formic acid,and the degradation rate was positively correlated with the concentration of formic acid.The hydrolysate of protein is polypeptide and amino acid,and the hydrolysate of starch is polysaccharide and monosaccharide,which can transform into aroma components by Maillard reaction.The results of sensory evaluation showed that the tobacco treated by appropriate concentration of formic acid had less taste impurity,more aroma and better quality.