风味蛋白酶提升烟叶抽吸品质的研究

为了提升上部烟叶的抽吸品质，采用风味蛋白酶处理降低烟叶中蛋白质含量，并分析了风味蛋白酶处理后烟叶的物理结构、游离氨基酸及香气物质的变化情况。烟叶经风味蛋白酶处理后，质地变疏松；蛋白质含量降低，最大降幅达191%；香气质改善，杂气减轻，刺激减小，余味干净，苦味和辛辣味明显减弱；游离氨基酸和香气物质含量增加。上述结果表明，风味蛋白酶处理可以从多方面提升烟叶抽吸品质。

Improvement of tobacco quality by flavored proteinase degradation

In order to improve the quality of upper tobacco leaves， proteins in tobacco leaves were degraded by flavored proteinase， and the physical structure， free amino acids， aroma component of the processed tobacco leaves were compared with the control. The protein content decreased by 191% after proteinase degradation， and the texture of tobacco leaves became loose. The sensory characters were improved due to increased aroma， lightened miscellaneous odors， lowered irritation， and cleaner aftertaste. Especially， the bitterness and pungent taste was obviously eliminated. Besides， the content of free amino acid and aroma significantly increased. The above results indicated that flavored proteinase degradation was effective to improve the smoking quality of upper tobacco leaves.