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当前位置: 首页 > 文章 > 烟草花蕾香料产香酵母发酵工艺及美拉德反应温度的优化 贵州农业科学 2017,45 (10) 126-130
Position: Home > Articles > Optimization of Fermentation Process and Maillard Reaction Temperature for Preparation of Tobacco Bud Flavor Guizhou Agricultural Sciences 2017,45 (10) 126-130

烟草花蕾香料产香酵母发酵工艺及美拉德反应温度的优化

作  者：
白家峰;刘绍华;冉盼盼;马扩彦;许春平
单  位：
广西中烟工业有限责任公司;郑州轻工业学院食品与生物工程学院;重庆中烟工业有限责任公司
关键词：
产香酵母;发酵技术;美拉德反应;烟草花蕾;工艺
摘  要：
为了开发新型的烟草花蕾烟用香料,以水溶性氨基酸和还原糖含量为指标,通过单因素试验对发酵温度、pH、加菌量和发酵时间进行优化;然后对发酵产物进行不同温度的美拉德反应获得香料,利用蒸馏萃取方法提取香味成分,并通过GC-MS方法分析香味成分。结果表明:1)最优发酵条件为35℃、pH5、24h、5%体积分数的加菌量,在最优条件下,氨基酸含量和还原糖含量最高。2)经同时蒸馏萃取提取的香味物质,美拉德反应50℃时主要有40种,60℃时主要有45种,70℃时主要有44种,80℃时主要有40种,包括醇、醛、酸、酯、酮、呋喃和吡啶等。3)美拉德反应温度为60℃时香气总量含量最高,达1 060.59μg/g。其中,软脂酸、硬脂酸、肉豆蔻酸、棕榈油酸、正十五酸、苯甲醇、苯乙醇、三环烯、6,10,14-三甲基-2-十五烷酮、苯乙醛等香味物质含量高;巨豆三烯酮、二氢猕猴桃内酯、烟草烯、油酸酰胺、2-正戊基呋喃香气阈值低,是烟草中关键的致香物质,对烟草香气贡献突出。该研究为利用发酵技术和美拉德反应结合制备烟用香料提供新方法。
译  名：
Optimization of Fermentation Process and Maillard Reaction Temperature for Preparation of Tobacco Bud Flavor
作  者：
BAI Jiafeng;LIU Shaohua;RAN Panpan;MA Kuoyan;XU Chunping;Technical Center,China Tobacco Guangxi Industrial Co.Ltd;College of Food and Biological Engineering,Zhengzhou University of Light Industry;Technical Center,China Tobacco Chongqing Industrial Co.Ltd;
单  位：
Technical Center,China Tobacco Guangxi Industrial Co.Ltd%College of Food and Biological Engineering,Zhengzhou University of Light Industry%Technical Center,China Tobacco Chongqing Industrial Co.Ltd
关键词：
yeast with special aroma;;fermentation technology;;Mailard reaction;;tobacco bud;;technology
摘  要：
The fermentation process including fermentation temperature,pH,inoculating amount and fermentation time for fermentation of tobacco buds is optimized by using the single-factor test and taking the water-soluble amino acid and reducing sugar content as the indexes,then the tobacco flavor is obtained from Mailard reaction of the fermentation product at different temperature and finally the flavor components extracted by the distillation extraction method are detected by GC-MS to develop new tobacco bud flavor.Results:1)The optimum fermentation conditions include 35℃,pH 5,24 h and 5%inoculating amount,and the content of amino acid and reducing sugar in the fermentation product is the highest under the optimum fermentation conditions.2)40,45,44 and 40 kinds of flavor components are extracted from Mailard reaction of the fermentation product at 50℃,60℃,70℃and 80℃respectively and the flavor components include alcohols,aldehydes,acids,esters,ketones,furans and pyridine etc.3)Total odor content of the fermentation product in Mailard reaction at 60℃is up to 1 060.59μg/g.The content of palmitic acid,stearic acid,myristic acid,palmitic acid,oleic acid,fifteen benzyl alcohol,phenylethyl alcohol,tricyclene,6,10,14-trimethyl-2-pentadecanone,benzene acetaldehyde is the higher and the odor threshold of key aroma components including megastigmatrienone,dihydroactinidiolide,cembrene,oleic acid amide and 2-pentyl furan is the lower.The study provides a new method for preparation of tobacco flavor by using the combination process of fermentation technology and Maillard reaction.

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