复合酶处理废次烟末制备烟草浸膏

对果胶酶、纤维素酶、α-淀粉酶和中性蛋白酶4种酶的复合酶处理废次烟末制备烟草浸膏的工艺进行了研究,对酶添加量、作用时间、作用温度和作用pH进行了优化.结果表明,优化条件果胶酶、纤维素酶、α-淀粉酶和中性蛋白酶的添加量分别为0.05％、0.15％、0.05％、0.05％,处理温度50℃,处理时间1h,pH自然.与对照相比,酶法处理后制备的浸膏烟气浓度和劲头明显增加,烟气柔和细腻,有润感和甜感,喉部和鼻腔无刺激,烟香丰富,有烘烤香和果甜香.处理后的浸膏中还原糖含量增加了123％,氨基酸含量增加了74％,蛋白质含量变化不大.GC/MS分析表明,酶处理后对烟草香气有重要贡献的物质如茄酮、巨豆三烯酮、3-羟基-β-大马酮、紫罗兰醇以及紫罗兰酮等物质含量均有所增加,且非酶促棕色化反应产物5,6-二氢-2H-吡喃-2-酮、3,5-二羟基-2-甲基-4(H)吡喃-4-酮、2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮及2,6-二甲基-4-硫代呋喃酮等含量也明显提高.

Tobacco Extract Made from Tobacco Fragments with Complex Enzymes

The technology of preparating tobacco extract by pectinase,cellulase,α-amylase and neutral protease treatment has been carried out.The optimum conditions for the complex enzymes were,the amount of four enzymes,pectinase 0.05%,cellulose 0.15%,α-amylase0.05% and protease 0.15%,50 ℃;processing time,1 h;and pH,natural.The evaluation of smoking showed that compared with the control,the concentration and strength of the smoke was increased significantly,which was delicate aromatic with a sweet taste.It was soft,sweet and delicate,without stimulation to the throat and nose;and the coarse odor declined obviously.Its reduce sugar content was improved by 123%;free amino acid content was stepped up by 74%;while the protein content had no change.GC/MS analysis showed that the important aroma substances of the treatment,such as solanone,megastigmatrienone,3-hydroxy-β-damascone,ionol and ionone were increased.And Maillard reaction product 5,6-dihydro-2H-pyran-2-one,3,5-dihydroxy-2-methyl-4(H) pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl-4(H) pyran-4-one and 2,6-dimethyl-4-thiopyrone had also improved visibly.