[目的]探讨喷施微生物制剂后上部烟叶蛋白质降解及中性香气成分的变化规律.[方法]利用自制的温湿度自控烤烟箱,研究了烘烤前期喷施微生物制剂3种处理: 40 U/g 中性蛋白酶(处理①)、40 U/g 的α-淀粉酶+糖化酶+中性蛋白酶(处理②)和30 U/g特制的发酵液(处理③)对上部烟叶可溶性蛋白和中性香气成分的影响.[结果]在上部烟叶烘烤前12 h 喷施一定剂量的特制烟草发酵液、中性蛋白酶以及中性蛋白酶与α-淀粉酶、糖化酶的混合物,均可显著降低上部烟叶可溶性蛋白的含量,其中以处理②和③的效果较好;各处理均能在一定程度上增加中性香气成分含量,但各处理之间存在较大差异.[结论]就中性香气成分总量而言,处理①和③的效果较好,但处理③的综合效果最好.
Effects of Spraying Microbial Preparation on Protein Degradation and Neutral Aroma Component in Upper Leaves of Flue-cured Tobacco
[Objective] The study aimed to discuss the change law of protein degradation and neutral aroma component in upper leaves of flue-cured tobacco after spraying microbial preparation. [Method] The self-made curing barn with automat-control of tempsrature and humidity was used to research the effect of spraying microbial preparation with 3 treatments as 40 U/g neutral protease (T1), 40 U/g α-amylase + glucoanrylase + neutral protease (T2) and 30 U/g special made fermentation liquid (T3) on solubility protein degradation and neutral aroma component in upper leaves in the flue-cured tobacco during baking prophase. [Result] Spraying some dosages of special in 12 h before baking made fermented liquid, neutral protease and the mixture of neutral protease, α-amylase and glucoamylase on the upper leaves of flue-cured tobacco could decrease the solubility protein content in the upper leaves, especially the T2 and T3 had a better results. All the treatments could increase the content of neutral aroma componenl to some degree, but there was a great difference among the treatments. [ Conclusion] T1 and T3 were better on the total amount of neutral aroma component, but T3 was the best on comprehensive effect.
国家科技期刊平台
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万方数据
维普
