Effects Of Microbial Preparation On Starch Degradation And Neutral Aroma Component Content Of Flue-Cured Tobacco | 微生物制剂对烤烟淀粉降解及中性香气成分含量的影响

中国人. 探讨微生物制剂对烤烟淀粉降解及中性香气成分含量的影响。采用河南农业大学设计的温湿度自动控制电热式烤烟箱，设置烘烤前12 h喷施10，20，40，80 U/g α-淀粉酶及40 U/g α-淀粉酶+糖化酶、40 U/g α-淀粉酶+糖化酶+酵母、40 U/g α-淀粉酶+糖化酶+中性蛋白酶和30 U/g特制发酵液共8个微生物制剂处理，以喷蒸馏水为对照，研究微生物制剂对烤烟上部叶淀粉和中性香气成分含量的影响。在上部烟叶烘烤前12 h喷施一定剂量的特制烟草发酵液、α-淀粉酶，以及α-淀粉酶与糖化酶、蛋白酶、酵母的混合物，均可极显著降低淀粉含量，其中以喷80 U/g α-淀粉酶和40 U/g α-淀粉酶+糖化酶+蛋白酶的处理效果较好；各处理的总糖含量与对照相比均极显著增加；各处理中性香气成分总量均高于对照，但处理之间差异较大，对中性香气成分总量而言，特别是对类胡萝卜素降解产物和美拉德反应产物的分析认为，喷40 U/g α-淀粉酶+糖化酶+酵母和30 U/g特制发酵液的处理效果较好。烘烤前12 h喷施微生物制剂，对降低烤烟上部叶淀粉含量和提高其中性香气成分含量的效果较好，但评价效果的指标尚不够全面。

英语. The effects of microbial preparation on starch degradation and the content of neutral aroma components of flue-cured tobacco were studied. The influences of spraying microbial preparation on starch and neutral aroma components of upper leaves of flue-cured tobacco before 12 h of the flue-curing were studied by using the electric-heated flue-curing barn designed and made by Henan Agriculture University. This research totally sets 8 types of microbial preparation including spraying 10, 20, 40, 80 U/g α-amylase, 40 U/g α-amylase + gluco-amylase, 40 U/g α-amylase + gluco-amylase + yeast, 40 U/g α-amylase + gluco-amylase + neutral protease and 30 U/g self-made fermented liquid by contrasting with distilled water. Spraying a certain dose of self-made fermented liquid,α-amylase, and the mixture of α-amylase, gluco-amylase, neutral protease, and yeast could decrease the starch content significantly, and among them, spraying 80 U/g α-amylase and 40 U/g α-amylase + gluco-amylase + protease had better effect. The total sugar content of each treatment significantly increased compared with that of control. Though each treatment could increase the content of neutral aroma components to some extent, differences between treatments were significant and the changes were very complex. Through the analysis of the content of neutral aroma components, especially the products degraded by carotenoid and products of Maillard reaction, spraying 40 U/g α-amylase + gluco-amylase + yeast and self-made fermented liquid had better effect. Spraying microbial preparation on decreasing starch and improving neutral aroma component contents of upper leaves before 12 h in the flue-curing had better effect, but indexes of evaluating effects were still inadequate.