烟草科技2026，Vol.59Issue(8)：37-48,12.DOI:10.16135/j.issn1002-0861.2025.0648
微生物酶制剂关键酶活性对烤烟品质的影响及时序效应分析
Effects of key enzyme activities in a microbial enzyme preparation on quality of flue-cured tobacco and timing effect analysis
摘要
Abstract
To investigate the effects of microbial enzyme preparations on aroma formation,change rules and their influencing mechanisms during tobacco leaf enzyme treatment,an enzyme preparation prepared with Stenotrophomonas maltophilia was sprayed onto the tobacco strips of the threshing and redrying line.The dynamic changes in alkaline protease activity,α-amylase activity and contents of protein,starch and volatile aroma components were monitored during the fermentation from 0 to 6 h,and the timing relationships among these factors was analyzed by cross-correlation function(CCF).The results showed that both activities of alkaline protease and α-amylase reached their peaks after fermentation for 3 h.The contents of protein and starch decreased by 18.91%and 30.42%,respectively,compared to 0 h,and the contents of reducing sugar and total sugar increased by 2.477 and 2.263 percentage points,respectively,providing precursors for aroma generation.The aroma peak lagged approximately 2 h behind the enzyme activity peak and was basically synchronized with the degradation of protein and starch.The formation of most aroma components lagged approximately 2 h behind the increase in contents of reducing sugars and total sugar.The changes in sugar-nicotine ratio,reducing sugar-to-total sugar ratio,reducing sugar and total sugar occurred approximately 2 h earlier,and could serve as positive predictive indexes for floral,woody and roasted nutty scents.Therefore,precise control of exogenous enzyme preparation treatment time significantly enhances the contents of volatile aroma substances,thereby improving tobacco leaf quality.关键词
微生物酶制剂/烟叶发酵/时序分析/香气动态变化Key words
Microbial enzyme preparation/Tobacco leaf fermentation/Timing analysis/Aroma dynamic change分类
轻工纺织引用本文复制引用
张希,付博,郭斌,刘拓,左满兴,王旭峰,左文刚,霍天辰,邓宝安,赵龙..微生物酶制剂关键酶活性对烤烟品质的影响及时序效应分析[J].烟草科技,2026,59(8):37-48,12.基金项目
陕西中烟工业有限责任公司科技项目"陕西烟叶提质专用酶制剂开发与应用技术研究"(BA000-ZB23007) （BA000-ZB23007）
河南省研究生教育改革与质量提升工程项目"河南省研究生联合培养基地项目"(YJS2024JD17). （YJS2024JD17）
