%0 Journal Article
%T 厌氧发酵对雪茄烟叶香气成分的影响
The Effect of Anaerobic Fermentation on the Aroma Components of Cigar Tobacco Leaves
%A 熊华仪
%A 周文
%A 胡德军
%A 张维
%A 滕彩雯
%A 姜宇
%A 石艳
%A 高洋洋
%J Hans Journal of Agricultural Sciences
%P 1339-1347
%@ 2164-5523
%D 2024
%I Hans Publishing
%R 10.12677/hjas.2024.1412168
%X 【目的】研究陶坛作为发酵容器进行厌氧发酵对雪茄烟叶品质提升的效果，优化发酵技术。【方法】对比分析厌氧发酵组(SY)、不充CO2组(NC)和未发酵组(CK)的化学成分、感官质量并结合气相色谱–质谱联用技术(GC-MS)对发酵后挥发性香味物质进行定量检测，并分析发酵过程中氧化胁迫产物(H2O2和MDA)的浓度变化。【结果】① SY组的烟碱含量较CK组下降12.3%，还原糖和总糖分别下降10.2%和9.8%，钾氯比提高15.6%；② 在感官评价中，SY组在香气量、甜润度和醇和度上得分较CK组分别提升33.5%、25.4%和18.7%；③ 挥发性香味物质总量较CK组提升46.4%，其中新植二烯含量较CK组提高51.5%，美拉德反应产物糠醛、糠醇分别提高15.6%和12.1%；④ 氧化胁迫指标中，SY组H2O2和MDA浓度分别较CK下降87.6%和66.2%。【结论】陶坛厌氧结合CO2控温技术的发酵方式，有效提升了雪茄烟叶的化学成分和感官品质，促进香味物质的生成，并显著降低氧化损伤，为雪茄烟叶发酵工艺的优化提供了新的技术路径。
[Objective] This study aims to investigate the effect of using earthenware jars as fermentation vessels for anaerobic fermentation on the quality enhancement of cigar tobacco leaves, and to optimize fermentation techniques. [Methods] A comparative analysis was conducted on the chemical composition and sensory quality of the anaerobic fermentation group (SY), the non-CO2 group (NC), and the unfermented group (CK). The volatile aroma compounds after fermentation were quantitatively analyzed using gas chromatography-mass spectrometry (GC-MS), and the changes in the concentrations of oxidative stress products (H2O2 and MDA) during fermentation were examined. [Results] 1) The nicotine content in the SY group decreased by 12.3% compared to the CK group, while reducing sugars and total sugars decreased by 10.2% and 9.8%, respectively, and the potassium-to-chloride ratio increased by 15.6%; 2) In sensory evaluation, the SY group scored higher than the CK group by 33.5% in aroma intensity, 25.4% in sweetness, and 18.7% in smoothness; 3) The total amount of volatile aroma compounds increased by 46.4% in the SY group compared to the CK group, with new plant-derived terpenes increasing by 51.5%, and Maillard reaction products such as furfural and furfuryl alcohol increasing by 15.6% and 12.1%, respectively; 4) Regarding oxidative stress indicators, the concentrations of H2O2 and MDA in the SY group decreased by 87.6% and 66.2%, respectively, compared to the CK group. [Conclusion] The fermentation method combining earthenware anaerobic fermentation with CO2 temperature control effectively enhanced the chemical composition and sensory quality of cigar tobacco leaves, promoted the generation of aroma compounds, and significantly reduced oxidative damage. This study provides a new technological pathway for optimizing the fermentation process of
%K 雪茄烟叶，
%K 厌氧发酵，
%K CO2控温，
%K 氧化胁迫，
%K 化学成分，
%K 挥发性香味物质
Cigar Tobacco Leaves
%K Anaerobic Fermentation
%K CO2 Temperature Control
%K Oxidative Stress
%K Chemical Composition
%K Volatile Aroma Compounds
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=102690