郭文龙 丁松爽 刘路路 钟秋 刘仡 胡希 叶科媛 王俊 卢瑞琳 时向东

摘要：【目的】研究不同發酵方法对四川德阳雪茄茄芯烟叶堆积发酵过程中品质因素的影响，为提高国产雪茄烟叶质量提供技术参考。【方法】采集雪茄茄芯烟叶发酵过程中不翻堆（T1）和翻堆（T2）处理烟叶样品，采用多重数据差异显著法对烟叶物理特性、化学成分和中性致香物质动态变化规律进行分析，并评价发酵后烟叶感官质量。【结果】发酵过程中烟堆最高温度为46.5 ℃，发酵至第21 d时T1和T2处理烟堆温度分别为39.5和38.5 ℃，烟叶含水率分别为19.1%和18.7%。发酵过程中烟叶叶质重和叶厚呈下降趋势，发酵至第20 d T2处理叶质重和叶厚显著高于T1处理（P<0.05，下同）;拉力呈先上升后下降的变化趋势，发酵至第10 d T1处理拉力显著高于T2处理。发酵前茄芯烟叶总糖和还原糖含量较低，发酵至第5 d T2处理总糖含量显著高于T1处理;发酵至第20 d，T1处理烟叶氯、总氮和蛋白质含量显著高于T2处理，T2处理烟叶钾含量显著高于T1处理。类胡萝卜素降解产物在发酵第15 d时含量最高，发酵至第20 d，T2处理法尼基丙酮、β-大马酮、巨豆三烯酮2和巨豆三烯酮4含量显著高于T1处理;T2处理棕色化反应产物在发酵第10 d开始显著高于T1处理，发酵至第15 d时糠醇和5-甲基糠醛含量最高;发酵过程中苯丙氨酸转化产物含量呈先升高后降低的变化趋势，发酵至第20 d T2处理苯甲醇、苯乙醇和苯乙醛含量均显著高于T1处理;T2处理烟叶发酵10～20 d的茄酮含量显著高于T1处理，发酵至第15 d时苯甲醇和苯乙醛含量达最大值。发酵20 d后，T2处理烟叶烟气甜感突出，刺激性和杂气明显降低，焦甜香和醇甜香突出，余味舒适，可燃吸指标平衡感优于T1处理。【结论】发酵过程中翻堆处理能提高雪茄茄芯烟叶中性致香物质含量，降低烟叶杂气和刺激性，获得香气和吃味较好的雪茄烟叶。

关键词： 雪茄烟叶;堆积发酵;烟叶质量

中图分类号：S572                                  文献标志码： A 文章编号：2095-1191（2021）02-0365-09

Abstract：【Objective】To study the effects of different fermentation methods on the quality factors of Deyang cigar core tobacco in Sichuan during the accumulation and fermentation process，and to provide technical reference for impro-ving the quality of domestic cigar tobacco. 【Method】During the fermentation process of cigar core tobacco leaves， non-turning（T1） and  turning-processed（T2） tobacco leaves were collected. The significant difference of multiple data was used to analyze the dynamic changes of the physical characteristics，chemical components and neutral aroma substances of the tobacco leaves，and evaluation of sensory quality of tobacco leaves after fermentation was conducted. 【Result】During the fermentation process，the highest temperature of the pile was 46.5 ℃，and the temperature of the T1 and T2 piles were 39.5 and 38.5 ℃ respectively on day 21 of fermentation，and the moisture contents were 19.1% and 18.7% respectively.During the fermentation process，the leaf weight and thickness of the tobacco leaf showed a downward trend，and the leaf weight and leaf thickness on day 20 in T2 treatment were significantly higher than that of the T1 treatment（P<0.05， the same below）; the tensile force during the fermentation process increased first and then decreased，and the tensile force of the T1 treatment on day 10 of fermentation was significantly higher than T2. Before fermentation，the total sugar and reducing sugar contents of eggplant core tobacco leaves were low，and the total sugar content of T2 treatment was significantly higher than that of T1 treatment on day 5 of fermentation. After fermentation to day 20，the content of chlorine，total nitrogen and protein of T1 treatment tobacco leaves was significantly higher than that of T2 treatment，and  potassium content of tobacco leaves in T2 treatment was significantly higher than that of T1 treatment. The carotenoid degradation product has the highest content on about day 15，and the contents of farnesyl acetone，β-damascenone，macrostigmine 2 and macrostigmine 4 in T2 treatment were significantly higher than that in T1 treatment; the browning reaction product of T2 treatment was fermented on the day 10，it was significantly higher than the T1 treatment. The furfuryl alcohol and 5-methylfurfural content were the highest on day 15 of fermentation. During the fermentation process，the phenylalanine conversion product showed a trend of first increasing and then decreasing，and the fermentation to day 20， benzyl alcohol，  phenethyl alcohol and phenylacetaldehyde in T2 treatment were significantly higher than that of T1 treatment. The content of solanone in T2 treatment for 10-20 d of fermentation was significantly higher than that of T1 treatment，and the contents of benzyl alcohol and phenylacetaldehyde reached the maximum after 15 d of fermentation. After 20 d of fermentation，   tobacco leaves smoke in T2 treatment had outstanding sweetness，irritation and impurities were reduced，with charred sweet aroma，mellow sweet aroma，comfortable aftertaste，and the balance of combustible and smoking indicators was better than T1 treatment. 【Conclusion】During the fermentation process，the dumping treatment can increase the content of neutral aroma substances in cigar core tobacco leaves，reduce the fumes and irritation of tobacco leaves，and obtain cigar tobacco leaves with better aroma and taste.

Key words： cigar tobacco leaves; accumulation and fermentation; tobacco leaf quality

Foundation item： National Natural Science Foundation of China（31700270）; Major Project of Sichuan China Tobacco Industry Co.，Ltd.（ctx201902）

0 引言

【研究意义】雪茄烟叶品质除了受栽培技术、采收成熟度和晾制技术等因素的影响（邓弋戈等，2020），发酵工艺对其也很重要（时向东等，2013）。发酵是烟叶质量提升的重要过程，好的发酵工艺不仅可减轻烟叶刺激性和青杂气，还能提高色泽均匀性、弹性和燃烧性;同时烟叶内含物质更协调，香气和吃味更显露（王瑞新，2003）。因此，研究不同发酵方法对发酵过程中烟叶品质的影响，对提高国产雪茄烟叶原料品质具有重要意义。【前人研究进展】采用不同的发酵工艺，在发酵过程中烟叶质量变化有所不同。时向东等（2006）研究发现，大多数致香物质在烟叶发酵过程中随发酵时间延长呈先上升后下降的变化趋势，发酵15～25 d的香气物质含量最高。……