| 张贝贝1
，周亚彬 1
，禹 言 1
，张静亚 1
，潘 勇 2
，李林林 2
，普 倩 3
，黄友谊 3
，冀志霞1.沙福芽孢杆菌 GL2 对雪茄烟叶中性致香成分的影响[J].广东农业科学,2024,51(7):105-117 |
|
查看全文
HTML
沙福芽孢杆菌 GL2 对雪茄烟叶中性致香成分的影响 |
| Effect of Bacillus safensis GL2 on the Neutral Aroma Components of Cigar Tobacco Leaves |
| |
| DOI：10.16768/j.issn.1004-874X.2024.07.010 |
| 中文关键词: 雪茄烟叶 沙福芽孢杆菌 发酵 感官评析 中性致香成分 多元统计分析 |
| 英文关键词: cigar tobacco Bacillus safensis fermentation sensory evaluation neutral aroma component multivariate
statistics analysis |
| 基金项目:湖北省重点研发计划项目（2022BBA0031）；湖北中烟工业有限责任公司科技项目（2021JCYL3SX2B011） |
|
| 摘要点击次数: 245 |
| 全文下载次数: 274 |
| 中文摘要: |
| 【目的】利用人工接菌发酵雪茄烟叶是雪茄烟叶工业化生产的必然趋势，而中性致香成分是雪茄烟
叶重要的品质成分。探讨沙福芽孢杆菌（Bacillus safensis）GL2 对雪茄烟叶中性致香成分的影响。【方法】GL2 由
课题组前期从古巴雪茄烟高希霸罗伯图中筛选得到，利用其发酵雪茄烟叶，采用蒸馏萃取 - 气相色谱 - 质谱法测
定烟叶中的中性致香成分，同时结合多元统计方法进行分析。【结果】GL2 发酵后雪茄烟叶香气总量和大多数中性
致香成分含量显著提高（P<0.05），增加的致香物质主要有烯烃类、酮类和醇类。采用 VIP>1 和 P<0.05 共筛选得
到 13 种差异中性致香成分，其中 9 种显著上调且与烟叶香气呈正相关，有 7 种达到显著正相关（P<0.05）、为关
键差异中性致香成分，分别是 2,6,6- 三甲基 -2- 环己烯 -1,4- 二酮、2,6,6- 三甲基 -1,4- 环己二酮、香叶基丙酮、
金合欢基丙酮、新植二烯、茄酮和植物醇；另有 4 种致香成分显著下调，且与烟叶香气呈负相关，其中 2,4- 二叔
丁基 -6- 硝基苯酚与雪茄烟叶香气呈显著负相关（P<0.05）。2,6,6- 三甲基 -2- 环己烯 -1,4- 二酮、香叶基丙酮、
茄酮和植物醇对发酵后雪茄烟叶的香气贡献度增大，使整体香气的干香、花香更加浓郁，可丰富雪茄烟叶香气、提
升雪茄烟叶感官品质。【结论】在雪茄烟发酵过程中接种沙福芽孢杆菌有利于提升雪茄烟叶品质，为利用生物技术
改善雪茄烟叶发酵品质提供理论支持。 |
| 英文摘要: |
| 【Objective】The use of artificial inoculation to ferment cigar tobacco leaves is an inevitable trend in the
industrial production of cigar tobacco leaves, and the neutral aroma components are the important quality components of cigar
tobacco leaves. The study aims to investigate the effect of Bacillus safensis GL2 on the neutral aroma components of cigar
tobacco leaves.【Method】GL2 was screened from Cuban cigar Cohiba Robert and used to ferment cigar leaves. The neutral aroma components in tobacco leaves were determined by distillation extraction-gas chromatography-mass spectrometry, and
multivariate statistical methods were used for analysis and statistics.【Result】The total aroma and the contents of most neutral
aroma components in cigar tobacco leaves were significantly increased after GL2 fermentation (P<0.05), and the increased aroma
substances mainly included olefins, ketones and alcohols. A total of 13 differentially neutral aroma components were selected by
VIP>1 and P<0.05, and 9 of them were significantly up-regulated and positively correlated with tobacco leaf aroma. There were
7 species with significant positive correlation (P<0.05), which were the key differential aroma components of 2,6,6-trimethyl-2-
cyclohexene-1,4-dione, 2,6,6-trimethyl-1,4-cyclohexanedione, geraniyl acetone, acanthyl acetone, neophydiene, solanone and
phytoalcohol. In addition, 4 different aroma components were significantly decreased and negatively correlated with tobacco leaf
aroma, among which 2,4-di-tert-butyl-6-nitrophenol was significantly negatively correlated with cigar tobacco aroma (P<0.05).
2,6,6-trimethyl-2-cyclohexene-1,4-dione, geranyl acetone, solanone and phytol contributed significantly to the aroma of
fermented cigar tobacco leaves, resulting in a stronger overall dry and floral fragrances. As a result, they enriched the aroma and
improved the sensory quality of cigar tobacco leaves.【Conclusion】Inoculation of B. safensis during cigar tobacco fermentation
is beneficial for improving the quality of cigar tobacco leaves, which provide theoretical support for improving the fermentation
quality of cigar tobacco leaves with biotechnology. |
|
查看/发表评论 下载PDF阅读器 |
|
|
|
