The Impact of Enzyme Treatment on Yeast Fermentation of Tobacco

doi:10.19586/j.2095-2341.2024.0093

Current Biotechnology ›› 2025, Vol. 15 ›› Issue (1): 93-101.DOI: 10.19586/j.2095-2341.2024.0093

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The Impact of Enzyme Treatment on Yeast Fermentation of Tobacco

Xiaomin LIU(), Ting LU, Yong LI, Meng WANG, Baokun ZHU, Wei ZHANG()

Technology Center，China Tobacco Yunnan Industrial Co. ，Ltd. ，Kunming 650231，China

Received:2024-04-29 Accepted:2024-07-05 Online:2025-01-25 Published:2025-03-07
Contact: Wei ZHANG

酶制剂预处理对酵母菌发酵烟叶的影响

刘晓敏(), 卢婷, 李勇, 王猛, 朱保昆, 张伟()

云南中烟工业有限责任公司技术中心，昆明 650231

通讯作者: 张伟
作者简介:刘晓敏E-mail: 13629474732@126.com；
基金资助:
云南省中烟科技项目(JB2022YL01)

Abstract

Abstract:

The research aimed to study the influence of different enzyme preparations on fermentation of tobacco. In this experiment， tobacco produced in Yunnan Province were used as materials. Different enzyme preparations were applied to enzymatically treat tobacco， followed by fermentation using wine yeast. The aim was to prepare tobacco products with richer and fuller flavor. The effects of different enzyme treatments on the conventional chemical composition， volatile flavor substances， and sensory quality of tobacco were analyzed. The results showed that， there was no significant change in moisture content and nitrogen content of tobacco after enzymatic treatment， with nitrogen content ranging from approximately 0.98% to 1.18%. The group treated with 100 U·g^-1 flavor protease exhibited the highest content of soluble total sugars （12.11%） and reducing sugars （5.93%）. The total amount of volatile flavor substances in all groups of tobacco increased， with the highest being 180.029 μg·g^-1. Moreover， the content of characteristic flavor substances in each group of tobacco， such as neophytadiene， phenylethanol， solanone， and megastigmatrienone， also increased. The sensory quality of tobacco improved after enzymatic treatment. Comprehensive analysis revealed that enzymatic treatment using 70 U·g^-1 flavor protease and 50 U·g^-1 α-amylase resulted in a more balanced chemical composition， abundant aroma components， and better sensory indicators of tobacco. Therefore， enzymatic fermentation can improve the quality of tobacco leaves， providing a basis for further commercial development of tobacco leaves.

Key words: tobacco, enzyme preparations, enzymatic fermentation, volatile substances

摘要：

为研究不同酶制剂对发酵烟叶的影响，以云南烟叶为试验材料，采用多种酶制剂对烟叶进行酶解处理，并利用葡萄酒果酒酵母菌发酵技术，旨在制备出风味更为丰富饱满的烟叶产品。实验分析了不同酶制剂处理对烟叶常规化学成分、挥发性风味物质及感官品质的影响。结果表明，经过酶解处理，各组烟叶的水分含量和含氮量无较大变化，含氮量大致在0.98%~1.18%，其中100 U·g^-1风味蛋白酶处理组烟叶中可溶性总糖和还原糖含量最高，分别为12.11%和5.93%。各组烟叶中挥发性风味物质总量均有所提升，最高为180.029 μg·g^-1，而且各组烟叶中主要特征性风味物质含量也得到提升，如新植二烯、苯乙醇、茄酮和巨豆三烯酮等，各组烟叶经酶解处理后感官品质也得到提升。综合分析发现，利用70 U·g^-1风味蛋白酶和50 U·g^-1 α-淀粉酶复配对烟叶进行酶解处理，可以使烟叶的化学成分更协调，香气成分更充足，感官指标也更好。因此，通过酶解发酵的方式可以提升烟叶的品质，为烟叶的进一步商业化应用提供了依据。

关键词: 烟叶, 酶制剂, 酶解发酵, 挥发性物质

CLC Number:

Q556

Xiaomin LIU, Ting LU, Yong LI, Meng WANG, Baokun ZHU, Wei ZHANG. The Impact of Enzyme Treatment on Yeast Fermentation of Tobacco[J]. Current Biotechnology, 2025, 15(1): 93-101.

刘晓敏, 卢婷, 李勇, 王猛, 朱保昆, 张伟. 酶制剂预处理对酵母菌发酵烟叶的影响[J]. 生物技术进展, 2025, 15(1): 93-101.

Figures/Tables 7

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指标	特征描述	分值	指标	特征描述	分值
香气质	好	7~9	香气量	充足	7~9
	较好	4~6		尚充足	4~6
	差	1~3		较少	1~3
余味	舒适	7~9	杂气	小	7~9
	较舒适	4~6		较小	4~6
	差	1~3		大	1~3
甜润感	显著	7~9	刺激性	小	7~9
	稍显著	4~6		较小	4~6
	不显著	1~3		大	1~3
燃烧性	好	7~9
	中	4~6
	差	1~3

指标	特征描述	分值	指标	特征描述	分值
香气质	好	7~9	香气量	充足	7~9
	较好	4~6		尚充足	4~6
	差	1~3		较少	1~3
余味	舒适	7~9	杂气	小	7~9
	较舒适	4~6		较小	4~6
	差	1~3		大	1~3
甜润感	显著	7~9	刺激性	小	7~9
	稍显著	4~6		较小	4~6
	不显著	1~3		大	1~3
燃烧性	好	7~9
	中	4~6
	差	1~3

中文名称	CT	D1	D2	D3	H1	H2	H3
3-甲基-1-丁醇	0.240±0.013g	0.564±0.006e	0.617±0.001d	0.670±0.016c	0.479±0.001f	0.810±0.006b	0.885±0.007a
芳樟醇	0.146±0.008b	0.215±0.007a	0.126±0.006c	0.148±0.004b	0.146±0.001b	0.158±0.011b	0.215±0.007a
植物醇	0.123±0.004a	0.092±0.000b	0.000±0.000c	0.093±0.004b	0.000±0.000c	0.000±0.000c	0.000±0.000c
香叶醇	0.102±0.003a	0.084±0.006bc	0.066±0.001d	0.092±0.003ab	0.063±0.004d	0.072±0.014cd	0.085±0.001bc
苯乙醇	17.718±0.308d	19.014±0.348bc	18.692±0.235c	20.386±0.317a	19.424±0.034b	18.758±0.147c	20.348±0.252a
3-氧代-α-紫罗兰醇	0.570±0.014f	1.009±0.006a	0.966±0.001b	0.932±0.014c	0.718±0.011d	0.688±0.006e	0.000±0.000g
苯乙酸乙酯	0.843±0.003b	0.736±0.000d	0.751±0.010cd	0.830±0.007b	0.770±0.013c	0.640±0.016e	0.876±0.001a
β-丁酸苯乙酯	1.857±0.010f	1.991±0.001d	1.974±0.006e	2.396±0.008a	2.086±0.000c	1.653±0.004g	2.354±0.006b
十六烷酸甲酯	0.349±0.001g	0.801±0.006a	0.701±0.001b	0.678±0.011c	0.660±0.000d	0.540±0.014f	0.611±0.003e
十六烷酸乙酯	0.440±0.008g	1.134±0.001b	0.939±0.010e	1.154±0.004a	0.978±0.001d	0.533±0.004f	1.060±0.000c
（E）-9-十八碳烯酸乙酯	0.000±0.000c	0.035±0.007ab	0.038±0.004a	0.029±0.013ab	0.034±0.006ab	0.023±0.001ab	0.037±0.003ab
亚油酸甲酯	0.031±0.006d	0.068±0.008a	0.053±0.001b	0.056±0.008ab	0.050±0.001bc	0.038±0.006cd	0.052±0.003b
丙酮	4.118±0.150a	3.183±0.046c	3.232±0.020b	3.121±0.030c	3.759±0.270b	2.969±0.141c	3.837±0.055ab
2-壬酮	0.022±0.000c	0.030±0.003bc	0.032±0.006bc	0.058±0.011a	0.035±0.007bc	0.038±0.003b	0.053±0.004a
茄酮	3.873±0.004bc	4.784±0.263a	3.549±0.041c	4.816±0.250a	4.180±0.113b	3.585±0.062c	4.831±0.216a
2-哌啶酮	0.243±0.004e	0.326±0.001a	0.315±0.007b	0.324±0.006a	0.268±0.003d	0.244±0.001e	0.297±0.003c
巨豆三烯酮	3.911±0.074c	5.021±0.049a	3.852±0.107cd	5.091±0.168a	4.361±0.148b	3.673±0.004d	4.901±0.058a
3-羟基-β-大马士革酮	0.077±0.010b	0.152±0.003a	0.090±0.014b	0.142±0.001a	0.088±0.000b	0.077±0.004b	0.092±0.003b
壬醛	0.072±0.000c	0.031±0.001e	0.043±0.004d	0.081±0.003b	0.040±0.007d	0.131±0.001a	0.038±0.004de
苯乙醛	0.408±0.011a	0.272±0.003c	0.229±0.008e	0.189±0.001g	0.359±0.004b	0.204±0.006f	0.246±0.001d
己酸	0.000±0.000d	1.195±0.007a	1.098±0.049b	0.000±0.000d	0.887±0.010c	0.000±0.000d	1.070±0.001b
3-甲基戊酸	0.982±0.020d	1.812±0.017c	1.674±0.148b	1.233±0.028c	0.931±0.024d	1.909±0.013a	1.901±0.074a
异巴豆酸	0.162±0.003a	0.140±0.014b	0.094±0.001c	0.141±0.013b	0.133±0.005b	0.111±0.000c	0.112±0.011c
烟碱	33.080±0.163e	41.893±0.858b	37.203±0.434d	43.935±0.550a	36.456±0.198d	32.556±0.126f	39.178±0.049c
二烯烟碱	0.974±0.006c	1.094±0.001b	0.964±0.006c	1.260±0.014a	0.000±0.000d	0.000±0.000d	0.000±0.000d
新植二烯	48.761±1.121e	72.900±0.375a	54.087±0.553d	73.923±0.502a	60.884±1.075c	47.359±0.014e	66.289±0.151b
2-甲氧基-4-乙烯基苯酚	0.449±0.001g	0.727±0.002b	0.644±0.006d	0.812±0.003a	0.669±0.003c	0.519±0.005f	0.632±0.003e

中文名称	CT	D1	D2	D3	H1	H2	H3
3-甲基-1-丁醇	0.240±0.013g	0.564±0.006e	0.617±0.001d	0.670±0.016c	0.479±0.001f	0.810±0.006b	0.885±0.007a
芳樟醇	0.146±0.008b	0.215±0.007a	0.126±0.006c	0.148±0.004b	0.146±0.001b	0.158±0.011b	0.215±0.007a
植物醇	0.123±0.004a	0.092±0.000b	0.000±0.000c	0.093±0.004b	0.000±0.000c	0.000±0.000c	0.000±0.000c
香叶醇	0.102±0.003a	0.084±0.006bc	0.066±0.001d	0.092±0.003ab	0.063±0.004d	0.072±0.014cd	0.085±0.001bc
苯乙醇	17.718±0.308d	19.014±0.348bc	18.692±0.235c	20.386±0.317a	19.424±0.034b	18.758±0.147c	20.348±0.252a
3-氧代-α-紫罗兰醇	0.570±0.014f	1.009±0.006a	0.966±0.001b	0.932±0.014c	0.718±0.011d	0.688±0.006e	0.000±0.000g
苯乙酸乙酯	0.843±0.003b	0.736±0.000d	0.751±0.010cd	0.830±0.007b	0.770±0.013c	0.640±0.016e	0.876±0.001a
β-丁酸苯乙酯	1.857±0.010f	1.991±0.001d	1.974±0.006e	2.396±0.008a	2.086±0.000c	1.653±0.004g	2.354±0.006b
十六烷酸甲酯	0.349±0.001g	0.801±0.006a	0.701±0.001b	0.678±0.011c	0.660±0.000d	0.540±0.014f	0.611±0.003e
十六烷酸乙酯	0.440±0.008g	1.134±0.001b	0.939±0.010e	1.154±0.004a	0.978±0.001d	0.533±0.004f	1.060±0.000c
（E）-9-十八碳烯酸乙酯	0.000±0.000c	0.035±0.007ab	0.038±0.004a	0.029±0.013ab	0.034±0.006ab	0.023±0.001ab	0.037±0.003ab
亚油酸甲酯	0.031±0.006d	0.068±0.008a	0.053±0.001b	0.056±0.008ab	0.050±0.001bc	0.038±0.006cd	0.052±0.003b
丙酮	4.118±0.150a	3.183±0.046c	3.232±0.020b	3.121±0.030c	3.759±0.270b	2.969±0.141c	3.837±0.055ab
2-壬酮	0.022±0.000c	0.030±0.003bc	0.032±0.006bc	0.058±0.011a	0.035±0.007bc	0.038±0.003b	0.053±0.004a
茄酮	3.873±0.004bc	4.784±0.263a	3.549±0.041c	4.816±0.250a	4.180±0.113b	3.585±0.062c	4.831±0.216a
2-哌啶酮	0.243±0.004e	0.326±0.001a	0.315±0.007b	0.324±0.006a	0.268±0.003d	0.244±0.001e	0.297±0.003c
巨豆三烯酮	3.911±0.074c	5.021±0.049a	3.852±0.107cd	5.091±0.168a	4.361±0.148b	3.673±0.004d	4.901±0.058a
3-羟基-β-大马士革酮	0.077±0.010b	0.152±0.003a	0.090±0.014b	0.142±0.001a	0.088±0.000b	0.077±0.004b	0.092±0.003b
壬醛	0.072±0.000c	0.031±0.001e	0.043±0.004d	0.081±0.003b	0.040±0.007d	0.131±0.001a	0.038±0.004de
苯乙醛	0.408±0.011a	0.272±0.003c	0.229±0.008e	0.189±0.001g	0.359±0.004b	0.204±0.006f	0.246±0.001d
己酸	0.000±0.000d	1.195±0.007a	1.098±0.049b	0.000±0.000d	0.887±0.010c	0.000±0.000d	1.070±0.001b
3-甲基戊酸	0.982±0.020d	1.812±0.017c	1.674±0.148b	1.233±0.028c	0.931±0.024d	1.909±0.013a	1.901±0.074a
异巴豆酸	0.162±0.003a	0.140±0.014b	0.094±0.001c	0.141±0.013b	0.133±0.005b	0.111±0.000c	0.112±0.011c
烟碱	33.080±0.163e	41.893±0.858b	37.203±0.434d	43.935±0.550a	36.456±0.198d	32.556±0.126f	39.178±0.049c
二烯烟碱	0.974±0.006c	1.094±0.001b	0.964±0.006c	1.260±0.014a	0.000±0.000d	0.000±0.000d	0.000±0.000d
新植二烯	48.761±1.121e	72.900±0.375a	54.087±0.553d	73.923±0.502a	60.884±1.075c	47.359±0.014e	66.289±0.151b
2-甲氧基-4-乙烯基苯酚	0.449±0.001g	0.727±0.002b	0.644±0.006d	0.812±0.003a	0.669±0.003c	0.519±0.005f	0.632±0.003e

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The Impact of Enzyme Treatment on Yeast Fermentation of Tobacco

酶制剂预处理对酵母菌发酵烟叶的影响

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处理组	酶制剂用量/（U·g^-1）
处理组	脂肪酶	风味蛋白酶	α-淀粉酶
CT	—	—	—
D1	100	—	—
D2	—	100	—
D3	—	—	100
H1	100	—	50
H2	100	70	—
H3	—	70	50