湖北农业科学 ›› 2025, Vol. 64 ›› Issue (8): 189-196.doi: 10.14088/j.cnki.issn0439-8114.2025.08.029

• 贮藏·加工 • 上一篇    下一篇

贝莱斯芽孢杆菌发酵低次烟叶浸提液制备烟用香料

孙丽莉1, 梁永伟2, 宗东岳3, 曲利利1, 徐志强2, 许春平1   

  1. 1.安徽中烟工业有限责任公司技术中心,合肥 230088;
    2.郑州轻工业大学烟草科学与工程学院,郑州 450002;
    3. 江苏中烟工业有限责任公司技术中心,南京 210019
  • 收稿日期:2025-02-16 出版日期:2025-08-25 发布日期:2025-09-12
  • 通讯作者: 许春平,教授,博士,主要从事烟草工程和香精香料研究,(电话)15286811817(电子信箱)xuchunping05@163.com。
  • 作者简介:孙丽莉(1983-),女,安徽淮北人,工程师,博士,主要从事烟草化学和香精香料研究,(电子信箱)18756997517@126.com;
  • 基金资助:
    安徽中烟工业有限责任公司科技项目(2023340000340036); 中国烟草总公司重点研发项目(110202102024)

Bacillus velezensis fermentation of low-grade tobacco leaf extract to prepare tobacco spices

SUN Li-li1, LIANG Yong-wei2, ZONG Dong-yue3, QU Li-li1, XU Zhi-qiang2, XU Chun-ping1   

  1. 1. Technology Center of China Tobacco Anhui Industrial Co., Ltd., Hefei 230088, China;
    2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
    3. Technical Center of China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China
  • Received:2025-02-16 Published:2025-08-25 Online:2025-09-12

摘要: 为提高低次烟叶可用性并制备烟用香料,以低次烟叶为原料,选用产香微生物贝莱斯芽孢杆菌(Bacillus velezensis)CF-14作为发酵菌株应用于烟草浸提液,利用单因素试验优化浸提液发酵条件,通过GC-MS对浸提液发酵前后挥发性成分进行分析,并将最优发酵条件下的烟草浸提液进行卷烟评吸。结果表明:①优选培养基为可溶性淀粉添加量1%,酵母浸粉添加量1%,氯化钾添加量1%;种子液发酵条件为:接种量1%,初始pH 6.00,装液量60 mL,温度28 ℃;浸提液发酵条件为:发酵时间24 h,接种量1%,发酵温度32 ℃。②电子鼻结果表明,发酵后浸提液在各个传感器上的响应值均高于未发酵浸提液,其中醇类、酮类化合物含量明显增加。③GC-MS结果表明,浸提液发酵前后形成两种显著不同的聚类,发酵前后烟草浸提液挥发性成分分别有48种和61种,挥发性成分总量分别为386.69、498.39 μg/g,其中发酵后浸提液中的酮类、醇类含量较发酵前明显升高,酚类、酸类、醛类含量有所上升。④将优选发酵条件下的浸提液应用于卷烟后,卷烟的香气质有所提升,香气量增加,杂气和刺激性有所减少,谐调性更好,甜感增加,有生津感,卷烟的吸食品质更好。

关键词: 贝莱斯芽孢杆菌(Bacillus velezensis), 烟叶, 发酵, 香料, 感官评价

Abstract: In order to improve the availability of low-grade tobacco leaves and prepare tobacco flavors, low-grade tobacco leaves were used as raw materials, and the aroma-producing microorganism Bacillus velezensis CF-14 was used as the fermentation strain to apply to the tobacco extract. The fermentation conditions of the extract were optimized by a single factor experiment, and the volatile components of the extract before and after fermentation were analyzed by GC-MS. The tobacco extract under the optimal fermentation conditions was used for cigarette smoking evaluation. The results showed that: ①The preferred medium was 1% soluble starch, 1% yeast powder and 1% potassium chloride. The fermentation conditions of seed liquid were as follows: inoculation amount 1%, initial pH 6.00, liquid filling volume of 60 mL, temperature of 28 ℃. The fermentation conditions of the extract were as follows: fermentation time 24 h, inoculation amount 1%, fermentation temperature 32 ℃. ②The results of the electronic nose showed that the response value of the fermented extract on each sensor was higher than that of the unfermented extract, and the alcohols and ketones increased significantly.③The results of GC-MS showed that two significantly different clusters were formed before and after fermentation. There were 48 and 61 volatile components in the tobacco extract before and after fermentation, and the total volatile components were 386.69 and 498.39 μg/g, respectively. The contents of ketones and alcohols in the extract after fermentation were significantly higher than those before fermentation, and the contents of phenols, acids and aldehydes increased. ④After the extract under the optimal fermentation conditions was applied to cigarettes, the aroma quality of cigarettes was improved, the amount of aroma increased, the miscellaneous gases and irritation were reduced, the harmony was better, the sweetness was increased, and the smoking quality of cigarettes was better.

Key words: Bacillus velezensis, tobacco, fermentation, flavor, sensory evaluation

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