不同香型再造烟叶浓缩液化学成分和微生物组差异性研究

Study on the difference of chemical composition and microbiome of different flavor types of reconstituted tobacco leaf concentrate

以浓香型、中间香型及清香型再造烟叶浓缩液为研究对象,运用连续流动法对比其常规化学成分含量,利用GC-MS法检测比较其中性香味成分差异,并通过高通量测序法比较不同香型浓缩液中微生物群落结构和多样性的差异.结果表明:浓香型浓缩液除水溶性总糖质量分数较低外,其他常规化学成分质量分数均高于其他香型浓缩液;清香型浓缩液中α-大马酮、巨豆三烯酮等香味物质质量浓度较高,浓香型浓缩液中烟碱、乙酰基吡咯等质量浓度较高,中间香型浓缩液的大部分香味物质质量浓度介于两者之间;清香型浓缩液细菌物种多样性最大,浓香型浓缩液真菌物种多样性最大,3种浓缩液的优势细菌菌属都是芽孢杆菌属(Bacillus),清香型浓缩液和中间香型浓缩液优势真菌菌属是德巴利氏酵母属(Debaryomyces),浓香型浓缩液是多型汉逊酵母菌(Ogataea).

Taking the strong-flavor,intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method,the differences of neutral aroma components were detected by GC-MS,and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing.The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower,and the content of other conventional chemical components was higher.The contents ofα-damascenone and megastigmatrienone were higher in the clear-flavor,the contents of nicotinine and acetylpyrrole were higher in the strong-flavor,and the contents of most flavor components in intermediate-flavor were in the middle.The species diversity of bacteria in clear-flavor concentrate was the largest,and the species diversity of fungi in strong-flavor concentrate was the largest.The dominant bacterial genera of the three concentrates were Bacillus,the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces,and the strong-flavor concentrated fragrance was Ogataea.