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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (1): 141-147.doi: 10.11924/j.issn.1000-6850.casb2024-0476

• 食品·营养·检测·安全 • 上一篇    下一篇

基于响应曲面法优化云产雪茄烟叶发酵工艺

周潇1(), 徐峥嵘1, 陆欣1, 杨刚1, 董军忠2, 王玥3, 王冰冰1, 李田1, 刘妍1   

  1. 1 玉溪农业职业技术学院，云南玉溪 653100
    2 玉溪市元江县烟草产业服务中心，云南玉溪 653300
    3 玉溪市烟草公司元江县分公司，云南玉溪 653300
  • 收稿日期:2024-07-16 修回日期:2024-11-13 出版日期:2025-01-05 发布日期:2025-01-01
  • 作者简介:

    周潇，男，1987年出生，云南蒙自人，工程师，硕士，研究方向为烟草调制及加工。通信地址：653100 云南省玉溪市红塔区研和街道向家庄41号 玉溪农业职业技术学院，E-mail：。

  • 基金资助:
    云南省教育厅科学研究基金项目“元江县云雪39号雪茄烟叶细菌菌落多样性和品质变化研究”(2024J1712); 中共云南省委组织部项目“云南省科研基层工作站专项”(YN20230097); 兴玉英才支持计划青年人才科研项目“海拔高度对云产雪茄烟叶微生物群落多样性表征和中性致香成分&内在感官质量的相关性研究”(2023yn001)

Optimization of Fermentation Process for Yunnan Produced Cigar Tobacco Leaves Using Response Surface Methodology

ZHOU Xiao1(), XU Zhengrong1, LU Xin1, YANG Gang1, DONG Junzhong2, WANG Yue3, WANG Bingbing1, LI Tian1, LIU Yan1   

  1. 1 Yuxi Agriculture Vocation-Technical College, Yuxi, Yunnan 653100
    2 Tobacco Industry Service Center of Yuanjiang County, Yuxi, Yunnan 653300
    3 Yuanjiang Branch of Yuxi Tobacco Company, Yuxi, Yunnan 653300
  • Received:2024-07-16 Revised:2024-11-13 Published:2025-01-05 Online:2025-01-01

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摘要：

为研究生物酶辅助云产雪茄烟叶发酵过程中工艺参数变化对其感官质量及中性致香成分的影响，以‘云雪36号’雪茄烟叶为研究对象，根据Box-Behnken Design设计原理，以不同的酶制剂组合、发酵时间、发酵温度为影响因素，感官质量为响应值，采用响应曲面法优化发酵工艺条件，并建立相应的预测数学模型。利用同时蒸馏萃取法(SDE)提取挥发性成分、气相色谱-质谱联用方法(GC-MS)分析成分组成。结果表明，回归方程模型与试验拟合良好，发酵时间对烟叶感官品质影响较大，模型优化结合实践操作，当酶制剂配比为纤维素酶0.7 mg/g+中性蛋白酶0.3 mg/g、发酵时间15 d、发酵温度35℃时，烟叶感官得分84.333，同最佳感官品质试验处理样较为接近。17个处理样共检测出37种中性致香成分，除新植二烯和其他类别外，所有处理样的中性致香成分含量为类胡萝卜素降解产物>苯丙氨酸转化产物>西柏烷类降解产物>非酶棕色化反应产物；烟叶感官品质最佳的试验处理为酶制剂配比纤维素酶0.7 mg/g+中性蛋白酶0.3 mg/g、发酵时间15 d、发酵温度40℃，主要体现在烟气质感改善、香韵丰富性提升，同时杂气、刺激和余味均有改善，突厥烯酮和叶绿素降解产物新植二烯含量最高。本研究利用生物酶制剂辅助开展云产雪茄烟叶发酵工艺探索，发现特定酶制剂组合物最佳的发酵条件，可为雪茄生产实践提供理论基础。

关键词: 生物酶, 辅助发酵, 响应曲面法, 雪茄烟叶, 云产雪茄, 发酵工艺, 感官质量, 中性致香成分

Abstract:

The paper aims to study the influence of process parameter changes during the bioenzyme-assisted fermentation of cigar tobacco leaves produced in Yunnan on their sensory quality and neutral aroma components. The ‘Yunxue 36’ cigar tobacco leaves were selected as the research object. According to the Box-Behnken Design principle, with different enzyme combinations, fermentation time, and fermentation temperature as influencing factors and sensory quality as the response value, the response surface methodology was used to optimize the fermentation process conditions of cigar tobacco leaves produced in Yunnan, and the corresponding prediction mathematical model was established. The simultaneous distillation extraction (SDE) method was used to extract volatile components, and the gas chromatography-mass spectrometry (GC-MS) method was used to analyze their component composition. The results showed that the regression equation model fitted well with the experiment, and the fermentation time had a greater impact on the sensory quality of tobacco leaves. Combining model optimization with practical operation, when the enzyme ratio was cellulase 0.7 mg/g + neutral protease 0.3 mg/g, the fermentation time was 15 days, and the fermentation temperature was 35℃, the sensory score of tobacco leaves was 84.333, which was relatively close to the sample of the best sensory quality test treatment. A total of 37 neutral aroma components were detected in 17 treated samples. Except for neophytadiene and other categories, the content of neutral aroma components in all treated samples was: carotenoid degradation products> phenylalanine conversion products> cembrane degradation products> non-enzymatic browning reaction products. The best test treatment for tobacco leaf sensory quality was an enzyme ratio of cellulase 0.7 mg/g+ neutral protease 0.3 mg/g, a fermentation time of 15 days, and a fermentation temperature of 40℃, which was mainly manifested in the improvement of the texture of the smoke, the enhancement of the richness of the aroma, and the improvement of the off-flavor, irritation, and aftertaste. The contents of the turkeyenone and the chlorophyll degradation product neophytadiene were the highest. This study used bioenzyme preparations to assist in exploring the fermentation process of cigar tobacco leaves produced in Yunnan, and found the optimal fermentation conditions of a specific enzyme preparation composition, which could provide a theoretical basis for the production practice of cigar tobacco.

Key words: biological enzyme, assisted fermentation, response surface methodology, cigar tobacco leaves, Yunnan produced cigars, fermentation process, sensory quality, neutral aroma components