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为提高上部烟叶叶组的抽吸品质,对常用的功能潜香剂单体和酶制剂进行单因素筛选试验,依照单因素筛选结果调配功能潜香剂,采用L9(34)正交试验对功能潜香剂、风味蛋白酶、糖化酶的添加量进行考察。结果表明:最佳添加量组合为风味蛋白酶0.10%、糖化酶0.15%、功能潜香剂0.10%。与清水处理的对照样品相比,经最优配方处理的烟叶样品总糖、还原糖含量分别增加0.90、0.80个百分点,淀粉、蛋白质含量分别降低0.50、0.29个百分点;致香成分增加,其中美拉德反应产物、西柏烷类降解产物、类胡萝卜素降解产物、芳香族氨基酸代谢产物、新植二烯的含量分别增加61.56%、7.11%、2.53%、20.24%、6.64%。
In order to improve the smoking quality of the upper tobacco leaf group, single-factor screening tests were carried out on the commonly used functional monosodium glutamate monomer and enzyme preparations. Functional single-agent screening was conducted according to single factor screening results. L9 (34) Potential agent, flavor protease, saccharifying enzyme added amount to inspect. The results showed that the best combination of flavoring enzyme 0.10%, saccharifying enzyme 0.15%, functional potential agent 0.10%. Compared with the control samples treated with water, the contents of total sugar and reducing sugar of the tobacco leaves treated with the optimal formula increased by 0.90 and 0.80 percentage points, while the contents of starch and protein decreased by 0.50 and 0.29 percentage points respectively. The aroma components increased, The Radix reaction products, the degradation products of cetane, the degradation products of carotenoids, the metabolites of aromatic amino acids and neophytadiene increased by 61.56%, 7.11%, 2.53%, 20.24% and 6.64%, respectively.