杜飞 喻阑清 周家喜 许绍欢 黄小贞 邹晓

摘 要：为增加烟草制品的香味，从茅台酒酒糟和茯砖茶中分别分离出一株产香酵母菌Z2和产香曲霉菌EC1，并采用形态及分子生物学特征进行鉴定，混以绿茶末等原料发酵，提取并添加发酵液至烟叶薄片后制成卷烟，送专家评吸，并用固相微萃取与气质联用技术（SPME-GC/MS）对发酵液样品进行挥发性成分检测分析。结果表明：（1）两菌株分别为酿酒酵母（Saccharomyces cerevisiae）和冠突散囊菌（Eurotium cristatum）;（2）原料經发酵后能产生兼具茶香、酒香、蜜甜香及特殊香味的产物，提取并施用于烟草后可提高其感官品质;（3）SPME-GC/MS共检出56种挥发性成分，醇类16种，占41.64%;碳氢化合物类8种，占38.01%;酮类9种，占15.99%;脂类11种，占1.55%;醛类6种，占0.74%;杂环类5种，占1.43%;酚类1种，占0.07%。利用茶叶等原料以酿酒酵母结合冠突散囊菌发酵后可获得增加烟草制品香味的发酵液。

关键词：酿酒酵母;冠突曲霉;分离鉴定;微生物发酵;烟用香料

Abstract：In order to increase the aroma of tobacco products， two aroma-producing yeasts Z2 and Aspergillus EC1 were isolated from Maotai distiller′s grains and Fuzhuan brick-tea respectively， and identified by morphological and molecular biological characteristics， mixed with green tea powder and other raw materials for fermentation.After extracting and adding the fermentation broth into the tobacco leaf slices， the cigarettes were made into cigarettes， which were sent to experts for smoking， and the volatile components of the fermentation broth samples were detected and analyzed by solid phase microextraction and gas-mass spectrometry （SPME-GC/MS）.The results showed that：（1）The two strains were Saccharomyces cerevisiae and Eurotium cristatum.（2）After fermentation， the raw materials could produce products with tea， wine， sweet and special fragrance.After being extracted and applied to tobacco， the sensory quality can be improved.（3）SPME-GC/MS detected 56 kinds of volatile components， 16 kinds of alcohols， accounting for 41.64%;8 kinds of hydrocarbons， accounting for 38.01%;9 kinds of ketones， accounting for 15.99%;11 kinds of lipids， accounting for 1.55 %;6 aldehydes， accounting for 0.74%;5 heterocyclics， accounting for 1.43%;1 phenol， accounting for 0.07%.Using tea and other raw materials to ferment with S.cerevisiae combined with E.cristatum， a fermentation broth that increased the flavor of tobacco products can be obtained.

Keywords：Saccharomyces cerevisiae;Eurotium cristatum;isolation and identification;microbial fermentation;tobacco flavor

焦油作为烟草制品燃烧时释放的主要危害物之一，“降焦减害”目前仍然是整个烟草行业亟待解决的问题[1]，在烟草中添加外源香料可改善“降焦减害”带来的烟草制品烟味降低等缺陷[2]。近年来烟草香料愈发成为卷烟香型品类构建的新一轮的发展战略选择，其中原料，标准和工艺是香型差异化的重要因素[3]。

微生物发酵是提高烟草制品吃味的重要途径之一，因为该法具有不受气候条件限制、生产周期短、对环境友好等特点[4]。直接将产香微生物接种于烟叶表面进行发酵是行之有效……