Abstract: In order to study the influence of different enzyme preparation on improving tobacco quality, the experiment was developed by spraying different enzyme preparation on the upper leaves of flue-cured tobacco before baking, and it made the Zhongyan100 as the material. The influence of different enzyme preparation on chemical composition, free neutral and glycosidic aroma components were analyzed. The results showed that different enzyme preparation could reduce the content of protein degradation in different degrees, improve the chemical composition of tobacco leaves, and increase the content of free neutral and glycosidic aroma components. Thus, enzyme preparation had a significant effect on protein degradation, total sugar, reducing sugar and total nitrogen of flue-cured tobacco, but its effect on potassium and chlorine of flue-cured tobacco was not significant. Above all, the mixed enzyme preparation spraying played a better role than the enzyme preparation spraying lonely.

Key words: flue-cured tobacco, enzyme preparation, protein, chemical composition, free form, glycosidic form

摘要： 为研究酶制剂对烤烟上部叶品质提升的影响，以中烟100为材料，采用烘烤前叶面喷施酶制剂的方法，分析了不同酶制剂对烤烟上部叶化学成分、游离态和糖苷结合态中性香气成分的影响。结果表明：不同酶制剂能不同程度的降低烤烟的蛋白质含量，改善烟叶化学成分，提高游离态和糖苷结合态中性香气成分的含量；喷施酶制剂对烟叶蛋白质、总糖、还原糖、总氮均有显著的影响，而对烤烟钾、氯的影响则未达到显著水平；混和喷施酶制剂相对于单独喷施酶制剂对烟叶品质的影响更显著。

关键词: 烤烟, 酶制剂, 蛋白质, 化学成分, 游离态, 糖苷结合态