%0 Journal Article
%T 固态发酵低次烟叶制备的提取液成分分析
%A 王宜君
%A 汤朝起
%A 严新龙
%A 许赣荣
%J 食品与生物技术学报
%D 2016
%R 10.3969/j.issn.1673-1689.2016.07.015
%X 对低次烟叶分别进行高温高水分好氧和厌氧发酵，烘干，陈化一周后制备提取液，应用顶空固相微萃取气质联用HS-SPME-GC-MS对不同提取液中的挥发性致香成分进行分析比较，并将浓缩后提取液涂布于片基上进行评吸。结果表明，经高温高水分好氧和厌氧发酵低次烟叶制备的提取液中挥发性致香成分种类分别为52种、51种，合计质量浓度分别为43.38 μg/mL、40.16 μg/mL。而未经发酵低次烟叶制备的提取液中挥发性致香成分种类为34种，合计质量浓度为23.61 μg/mL；低次烟叶经固态发酵后所得提取液中酸类、酯类、酮类、醇类、醛类、杂环类等致香成分均有不同程度的增加，増香除杂效果明显，能够改善烟草薄片的吸食品质。</br>The fermented extracts were prepared from discarded tobacco leaves using aerobic and anaerobic fermentation with high temperature and high moisture，followed by one-week aging after drying. The volatile components in the extracts were comparatively analyzed by headspace solid-phase micro-extraction（HS-SPME） associated with capillary gas chromatography-mass spectrometry（GC-MS）. The concentrated extracts were coated on film base for smoking quality analysis. There were totally 52 volatile aroma components detected in the aerobic fermentation tobacco extracts with a concentration of 43.38 μg/mL，and for extracts from anaerobic fermentation，there were 51 kinds of 40.16 μg/mL. For the control sample without fermentation，there were 34 components with concentration of 23.61 μg/mL. The contents of acids，esters，ketones，aldehydes，heterocycles were increased at different levels after fermentation. The significant effect of aroma enhancement and impurities removal confirmed that the smoking quality could be improved by fermentation treatments
%K 低次烟叶 发酵 萃取液 香气成分&lt
%K /br&gt
%K discarded tobacco leaf
%K fermentation
%K extraction
%K volatile aroma components
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201607015&flag=1