云南农业大学学报（自然科学）2017，Vol.32Issue(2)：379-385,7.DOI:10.16211/j.issn.1004-390X(n).2017.02.027
米根霉发酵对烟叶常规成分及主要致香成分的影响
Rhizopus oryzae Effects on Regular Composition and the Main Aroma Components of Tobacco
摘要
Abstract
In this study,the effects of aroma-producing fungi Rhizopous oryzae on conventional composition and aroma components of tobacco leaves were investigated with the method of fermenting tobacco smails for 7 days in shaker,120 r/min 28 ℃.The results indicated that variation coefficient of total sugar,reducing sugar,starch and chloridion was significant and total alkaloids,nitrogen,protein and potassium was less significant.Aroma components concentration changed significantly but not species,there was 18 aroma components increased,such as 4-pyridinecarboxaldehyde,1-penten-3-one.Among them,2-methyltetrahydrfuran-3-one and ethyl hexadecanoate increased significantly.Conclusion that it could improve part of the tobacco aroma matters content which was treated by R.oryzae,and provide a basis for screening tobacco aroma-producing microorganisms.关键词
米根霉/烟叶发酵/致香成分/烟叶品质Key words
Rhizopous oryzae/tobacco fermentation/aroma components/tobacco quality分类
轻工纺织引用本文复制引用
余玉莎,孙媛,李祖红,李梦娇,黄菁,彭晟,徐绍忠,文国松,赵明富..米根霉发酵对烟叶常规成分及主要致香成分的影响[J].云南农业大学学报（自然科学）,2017,32(2):379-385,7.基金项目
云南省烟草公司项目(2011YN58). （2011YN58）
