1.Zhengzhou University of Light Industry School of Food and Bioengineering,Zhengzhou City,Henan Province;2.Technology Center of Henan Tobacco Industrial Co Ltd,Zhengzhou City,Henan Province
本研究优化了烟草浸提液提取工艺,进一步利用红茶菌发酵烟草浸提液,制备一种酸香型烟草浸膏,并分析了其香味成分及应用效果。提取工艺经优化后,烟草浸提液提取率和含糖量分别达到55.34% 、13.14 g/L。利用红茶菌发酵、浓缩制得发酵烟草浸膏后,经GC-MS分析显示：与未发酵浸膏相比,发酵烟草浸膏香味成分含量和种类均有所增加,其中苯乙酸、乳酸、3-甲基丁酸等酸性香味成分增加明显；巨豆三烯酮、β-大马酮、β-紫罗兰酮、麦芽酚等烟草特征香味成分含量均有提高。发酵浸膏在卷烟中应用,香气质和香气量明显提高,可有效提高卷烟的吸食品质,且效果优于未发酵制备的烟草浸膏。本研究经浸提优化和生物发酵,获得了一种具有酸香特征的烟草浸膏。
In this study, the extraction process of tobacco extract was optimized, then the tobacco extract was fermented by microbe in kombucha to prepare a sour-flavored tobacco extractum, and its flavor components and application effects were analyzed. After optimization of the extraction process, the extraction rate and sugar content of the tobacco extract reached 55.34% and 13.14 g/L, respectively. After fermentation by microbe in kombucha, the tobacco extractum were produced by concentration, and the flavor components were then analyzed by GC-MS. Compared with unfermented extractum, the content and types of flavor components in fermented tobacco extractum were both increased significantly, including phenylacetic acid, lactic acid, 3-methylbutyric acid and other acidic flavor components. Several characteristic flavor components of tobacco, such as macrostigmine, β-damascone, β-ionone, and maltol were also increased. The application of fermented extract in cigarette can improve the quality and quantity of aroma significantly, which can effectively improve the smoking quality of cigarette, and the effect is better than that of unfermented tobacco extracts. In this study, a kind of tobacco extractum with sour aroma was obtained through optimization of extraction and biological fermentation.