李航 张兴涛 尧珍玉 彭开宝 夏非 张改红

摘要 为了探究微生物处理对梗丝品质的影响，利用1株酵母菌对梗丝进行了处理。在添加量为1%、反应温度为28 ℃、物料含水率控制在45%时，对过程中不同时间段的梗丝常规化学成分、致香成分进行了测定与分析，并对梗絲进行感官质量评价。结果表明：通过微生物对梗丝的作用，梗丝内总糖、还原糖含量随时间的延长呈线性关系降低，其他化学常规成分含量基本稳定不变。致香成分总量在处理18 h时达到最大值，较对照增加35.45%;在处理24 h时，感官质量评价最佳，主要表现在香气量提升，余味改善，致香成分总量较对照增加了9.10%。

关键词 酵母菌;梗丝;香气品质;化学成分;致香成分;感官品质

中图分类号 TS41+1 文献标识码 A 文章编号 0517-6611（2021）17-0178-04

doi：10.3969/j.issn.0517-6611.2021.17.047

Abstract In order to investigate the effects of microbiological treatment on tobacco stem-silk， one strain of yeast was used. While the yeast addition amount was 1%， the moisture content was 45%， and the reaction temperature was 28 ℃， chemical components and aroma components were determined at different periods， and the sensory quality was evaluated. The results showed that the content of total sugar and reducing sugar had a downward trend and the content of other material was basically stable with the extension of processing time. The total aroma constituents of tobacco stem-silk reached a maximum at 18 h， increasing 35.98% than the untreated. At 24 h， the tobacco stem-silk had a best sensory quality， which was mainly reflected in the increase of aroma and aftertaste. The total aroma constituents of tobacco stem-silk increased 9.27% than the untreated.

Key words Yeast;Stem-silk;Aroma quality;Chemical composition;Aroma component;Sensory quality

随着我国烟草行业的发展，原料的日益紧缺以及降焦减害、降本增效的持续开展，烟梗制品将在卷烟叶组配方中占有更重要的地位。在配方中加入梗丝后，减少了烟丝用量，降低了卷烟成本，但由于烟梗中绝大多数香味致香成分含量都低于相应的叶片[1-3]，细胞壁物质含量较高，热裂解产物具有较强的刺激性和杂气、香气淡薄，带有一定的灼热感[4-5]，限制了其在卷烟中的应用，因而如何提高梗丝的品质是当前急需解决的问题。

微生物在烟草陈化发酵改善品质过程中起着至关重要的作用，通过直接或间接利用某些木质素、纤维素、蛋白质和微量元素等营养源，分解代谢合成出不同种类的生物酶，促进致香成分产生和积累并降低有害成分的含量[6-7]。……