Effects of pile turning on the quality change of cigar core tobacco leaf during primary fermentation
-
摘要: 【目的】研究不同发酵方法对四川德阳雪茄茄芯烟叶堆积发酵过程中品质因素的影响，为提高国产雪茄烟叶质量提供技术参考。【方法】采集雪茄茄芯烟叶发酵过程中不翻堆（T1）和翻堆（T2）处理烟叶样品，采用多重数据差异显著法对烟叶物理特性、化学成分和中性致香物质动态变化规律进行分析，并评价发酵后烟叶感官质量。【结果】发酵过程中烟堆最高温度为46.5℃，发酵至第21 d时T1和T2处理烟堆温度分别为39.5和38.5℃，烟叶含水率分别为19.1%和18.7%。发酵过程中烟叶叶质重和叶厚呈下降趋势，发酵至第20 d T2处理叶质重和叶厚显著高于T1处理（P< 0.05，下同）；拉力呈先上升后下降的变化趋势，发酵至第10 d T1处理拉力显著高于T2处理。发酵前茄芯烟叶总糖和还原糖含量较低，发酵至第5 d T2处理总糖含量显著高于T1处理；发酵至第20 d，T1处理烟叶氯、总氮和蛋白质含量显著高于T2处理，T2处理烟叶钾含量显著高于T1处理。类胡萝卜素降解产物在发酵第15 d时含量最高，发酵至第20 d，T2处理法尼基丙酮、β-大马酮、巨豆三烯酮2和巨豆三烯酮4含量显著高于T1处理；T2处理棕色化反应产物在发酵第10 d开始显著高于T1处理，发酵至第15 d时糠醇和5-甲基糠醛含量最高；发酵过程中苯丙氨酸转化产物含量呈先升高后降低的变化趋势，发酵至第20 d T2处理苯甲醇、苯乙醇和苯乙醛含量均显著高于T1处理；T2处理烟叶发酵10～20 d的茄酮含量显著高于T1处理，发酵至第15 d时苯甲醇和苯乙醛含量达最大值。发酵20 d后，T2处理烟叶烟气甜感突出，刺激性和杂气明显降低，焦甜香和醇甜香突出，余味舒适，可燃吸指标平衡感优于T1处理。【结论】发酵过程中翻堆处理能提高雪茄茄芯烟叶中性致香物质含量，降低烟叶杂气和刺激性，获得香气和吃味较好的雪茄烟叶。Abstract: 【Objective】To study the effects of different fermentation methods on the quality factors of Deyang cigar core tobacco in Sichuan during the accumulation and fermentation process, and to provide technical reference for improving the quality of domestic cigar tobacco.【Method】During the fermentation process of cigar core tobacco leaves, nonturning(T1) and turning-processed(T2) tobacco leaves were collected.The significant difference of multiple data was used to analyze the dynamic changes of the physical characteristics, chemical components and neutral aroma substances of the tobacco leaves, and evaluation of sensory quality of tobacco leaves after fermentation was conducted.【Result】During the fermentation process, the highest temperature of the pile was 46.5℃, and the temperature of the T1 and T2 piles were 39.5 and 38.5℃respectively on day 21 of fermentation, and the moisture contents were 19.1% and 18.7% respectively.During the fermentation process, the leaf weight and thickness of the tobacco leaf showed a downward trend, and the leaf weight and leaf thickness on day 20 in T2 treatment were significantly higher than that of the T1 treatment(P< 0.05, the same below);the tensile force during the fermentation process increased first and then decreased, and the tensile force of the T1 treatment on day 10 of fermentation was significantly higher than T2.Before fermentation, the total sugar and reducing sugar contents of eggplant core tobacco leaves were low, and the total sugar content of T2 treatment was significantly higher than that of T1 treatment on day 5 of fermentation.After fermentation to day 20, the content of chlorine, total nitrogen and protein of T1 treatment tobacco leaves was significantly higher than that of T2 treatment, and potassium content of tobacco leaves in T2 treatment was significantly higher than that of T1 treatment.The carotenoid degradation product has the highest content on about day 15, and the contents of farnesyl acetone, β-damascenone, macrostigmine 2 and macrostigmine 4 in T2 treatment were significantly higher than that in T1 treatment;the browning reaction product of T2 treatment was fermented on the day 10, it was significantly higher than the T1 treatment.The furfuryl alcohol and 5-methylfurfural content were the highest on day 15 of fermentation.During the fermentation process, the phenylalanine conversion product showed a trend of first increasing and then decreasing, and the fermentation to day 20, benzyl alcohol, phenethyl alcohol and phenylacetaldehyde in T2 treatment were significantly higher than that of T1 treatment.The content of solanone in T2 treatment for 10-20 d of fermentation was significantly higher than that of T1 treatment, and the contents of benzyl alcohol and phenylacetaldehyde reached the maximum after 15 d of fermentation.After 20 d of fermentation, tobacco leaves smoke in T2 treatment had outstanding sweetness, irritation and impurities were reduced, with charred sweet aroma, mellow sweet aroma, comfortable aftertaste, and the balance of combustible and smoking indicators was better than T1 treatment.【Conclusion】During the fermentation process, the dumping treatment can increase the content of neutral aroma substances in cigar core tobacco leaves, reduce the fumes and irritation of tobacco leaves, and obtain cigar tobacco leaves with better aroma and taste.
-
-
邓弋戈, 丁松爽, 朱家明, 田煜利, 乔保明, 时向东.2020.晾制密度对雪茄烟主要含氮化合物变化规律的影响[J].中国农业科技导报, 13(3):117-123.doi:10.13304/j.nykjdb.2020.0047.[Deng Y G, Ding S S, Zhu J M, Tian Y L, Qiao B M, Shi X D.2020.Effect of drying density change of main nitrogen compounds in drying process of cigar tobacco[J].Journal of Agricultural Science and Technology, 13(3):117-123.] 杜佳.2017.雪茄茄衣在有氧和厌氧发酵条件下质量变化规律研究[D].郑州:河南农业大学.[Du J.2017.Quality changes of cigar wrappers-leaves during oxygen fermentation & no oxygen fermentation[D].Zhengzhou:Henan Agricultural University.] 顾会战.2006.调制温湿度条件对雪茄外包皮烟叶生理变化与理化特性的影响[D].郑州:河南农业大学.[Gu H Z.2006.Effects of temperature and humidity on physiological changes and physical and chemical characters of cigarwrapper tobacco during curing[D].Zhengzhou:Henan Agricultural University.] 胡希.2014.微生物降解雪茄烟碱含量的研究[J].陕西农业科学, 60(8):24-26.doi:10.3969/j.issn.0488-5368.2014.08.009.[Hu X.2014.Study on the degradation of nicotine content in cigars by microorganisms[J].Shaanxi Journal of Agricultural Sciences, 60(8):24-26.] 黎根, 何猛, 刘峰峰, 李琳, 吴风光, 刘辉, 云月利, 何结望.2018.湖北不同植烟区烤烟物理特性分析[J].中国烟草科学, 39(6):73-78.doi:10.13496/j.issn.1007-5119.2018.06.011.[Li G, He M, Liu F F, Li L, Wu F G, Liu H, Yun Y L, He J W.2018.Analysis of physical characteristics of flue-cured tobacco in different planting areas in Hubei Province[J].Chinese Tobacco Science, 39(6):73-78.] 李寒雪, 王林, 徐坚强, 张学伟, 曹明峰, 杨懿德, 张启明, 喻保华, 景延秋, 宁尚辉.2018.重庆烟区植烟土壤理化性状对烤烟苯丙氨酸类代谢产物的影响[J].南方农业学报, 49(10):1946-1952.doi:10.3969/j.issn.2095-1191.2018.10.07.[Li H X, Wang L, Xu J Q, Zhang X W, Cao M F, Yang Y D, Zhang Q M, Yu B H, Jing Y Q, Ning S H.2018.Effects of soil physicochemical properties in Chongqing tobacco planting areas on phenylalanine metabolites in flue-cured tobacco[J].Journal of Southern Agriculture, 49(10):1946-1952.] 李晶晶, 史宏志, 杨兴有, 周骏, 白若石, 秦艳青, 阳苇丽.2019.发酵条件对雪茄芯叶TSNAs及其前体物含量变化的影响[J].中国烟草学报, 25(6):120-125.doi:10.16472/j.chinatobacco.2019.167.[Li J J, Shi H Z, Yang X Y, Zhou J, Bai R S, Qin Y Q, Yang W L.2019.Effect of fermentation conditions on contents of TSNAs and their precursors in cigar filler leaves[J].Acta Tabacaria Sinica, 25(6):120-125.] 李凌, 章存勇.2016.不同物料处理对雪茄烟叶发酵后香气成分和抽吸质量的影响[J].南方农业, 10(3):254-256.doi:10.19415/j.cnki.1673-890x.2016.03.152.[Li L, Zhang C Y.2016.The effects of different material treatments on the aroma components and smoking quality of cigar tobacco leaves after fermentation[J].South China Agriculture, 10(3):254-256.] 刘仡.2019.雪茄烟叶橡木桶发酵技术[J].南方农业, 13(3):192-193.doi:10.19415/j.cnki.1673-890x.2019.03.100.[Liu Y.2019.Oak barrel fermentation technology of cigar tobacco[J].South China Agriculture, 13(3):192-193.] 时向东, 王旭峰, 林开创, 崔俊明, 李振东, 李凌.2013.雪茄外包皮烟堆积发酵过程中主要中性香气物质的变化[J].西北农业学报, 22(7):114-119.[Shi X D, Wang X F, Lin K C, Cui J M, Li Z D, Li L.2013.Changes of aroma substances in cigar wrapper tobacco leaves during the stacking fermentation[J].Acta Agriculturae Boreali-Occidentalis Sinica, 22(7):114-119.] 时向东, 张晓娟, 汪文杰, 顾会战, 曾代龙, 符雷.2006.雪茄外包皮烟人工发酵过程中香气物质的变化[J].中国烟草科学, 27(1):1-4.[Shi X D, Zhang X J, Wang W J, Gu H Z, Zeng D L, Fu L.2006.Changes of aroma substances in cigar wrappers during artificial fermentation process[J].Chinese Tobacco Science, 27(1):1-4.] 史宏志, 刘国顺, 杨惠娟, 姬小明.2011.烟草香味学[M].北京:中国农业出版社.[Shi H Z, Liu G S, Yang H J, Ji X M.2011.Tobacco aroma[M].Beijing:China Agriculture Press.] 王瑞新.2003.烟草化学[M].北京:中国农业出版社.[Wang R X.2003.Tobacco chemistry[M].Beijing:China Agriculture Press.] 王旭峰.2013.浙江桐乡茄衣调制和发酵过程中主要化学成分的变化及其质量特色研究[D].郑州:河南农业大学.[Wang X F.2013.Changes of the main chemical components and the quality characteristic of cigar-wrapper during curing and fermentation in Tongxiang of Zhejiang Provinced[D].Zhengzhou:Henan Agricultural University.] 肖协忠.1997.烟草化学[M].北京:中国农业科技出版社.[Xiao X Z.1997.Tobacco chemistry[M].Beijing:China Agricultural Science and Technology Press.] 徐世杰.2016.雪茄茄衣人工发酵过程中的质量变化规律及添加物料对其品质的影响[D].郑州:河南农业大学.[Xu S J.2016.Effects of materials handling to the quality of Hainan cigar-wrapper during the initial artificial fermentation[D].Zhengzhou:Henan Agricultural University.] 杨会丽.2005.雪茄外包皮烟叶的生长发育规律及成熟度的研究[D].郑州:河南农业大学.[Yang H L.2005.Studies on the development and maturity of cigar wrapper tobacco leaves[D].Zhengzhou:Henan Agricultural University.] 姚芳.2017.海南茄衣叶面微生物鉴定及其在人工发酵过程对雪茄烟叶品质的影响[D].郑州:河南农业大学.[Yao F.2017.Identification Microbiological on Hainan cigar wrapper leaves and its effect during artificial fermentation on the chemical composition of cigar wrapper[D].Zhengzhou:Henan Agricultural University.] 张锦韬.2011.红大烟叶化学成分与感官评吸质量特征及相互关系研究[D].长沙:湖南农业大学.[Zhang J T.2011.Study on characteristics of chemical components and smoking quality of tobacco leaf and their relations in Hongda variety[D].Changsha:Hunan Agricultural University.] 张晓娟.2006.雪茄外包皮烟人工发酵工艺及叶表微生物区系研究[D].郑州:河南农业大学.[Zhang X J.2006.Studies on artificial fermentation and microflora on leaf surface of cigar-wrapper tobacco[D].Zhengzhou:Henan Agricultural University.] -
期刊类型引用(35)
1. 张婷，李金海，肖少红，王康，柳均，廖晓玲，陈慧，俞飞，彭龙俊，叶娇娇，马通. 湖北主栽品种茄衣烟叶外观质量与理化指标的相关性. 中国农学通报. 2025(01): 148-153 . 
百度学术
2. 胡婉蓉，李东亮. 国产雪茄烟叶关键生产技术研究进展. 中国烟草学报. 2025(01): 163-176 . 百度学术
3. 虞昕磊，刘俊，王大爱，倪德江，袁跃斌，李志豪，刘圣高，陈霓，陶德欣，韩智彪，周绍桢. 不同发酵温度的茄衣烟叶理化特性和香气质量变化. 中南农业科技. 2024(01): 47-55 . 百度学术
4. 李林林，王剑，张贝贝，周亚彬，刘佳琪，黄友谊，王荣浩，潘勇. 1株具有蛋白降解能力的雪茄优势菌株鉴定与培养条件优化. 贵州农业科学. 2024(02): 70-76 . 百度学术
5. 黄阔，朱贝贝，叶长文，邹梦影，李栋，李东亮，李青常，薛芳. 雪茄烟叶工业发酵过程中霉变对真菌群落结构的影响研究. 轻工学报. 2024(01): 73-78+96 . 百度学术
6. 张蓝月，秦艳青，赵园园，任梦娟，张瑞娜，史宏志. ~(60)Co-γ射线辐照对雪茄烟叶发酵微生物和代谢物变化及烟叶质量的影响. 中国烟草学报. 2024(02): 125-134 . 百度学术
7. 陈一鑫，肖志鹏，丁松爽，安然，刘冰洋，时雅琪，裴禹冰，时向东. 衡阳烟区茄衣烟叶综合评价模型构建及栽培品种评价. 扬州大学学报(农业与生命科学版). 2024(02): 118-127 . 百度学术
8. 钟仙韵，叶为民，陈群明，李淮源，邓世媛，陈建军，王媛媛，王晓园. 雪茄烟叶发酵及其与风味形成关系研究进展. 中国酿造. 2024(06): 27-31 . 百度学术
9. 吕晋雄，安鸿汋，刘路路，李天笑，周权威，杨振，李东亮. 国产雪茄烟叶原料感官品质评价方法的建立与应用. 轻工学报. 2024(04): 64-71+79 . 百度学术
10. 潘勇，李林林，高扬磊，谭再钰，胡红云，赵泽玉，贾志忠，刘江江，王剑. 国产雪茄烟叶堆垛发酵过程的温度特征分析与数值模拟. 烟草科技. 2024(08): 75-82 . 百度学术
11. 张彤彤，单雨乐，黄晨奕，杨锦鹏，余君，陈雄，杨春雷，姚兰. 复合产香菌株响应面优化及对雪茄烟叶发酵品质的影响. 湖南农业科学. 2024(12): 83-89 . 百度学术
12. 贺远，李龙科，高华军，伍宗毅，陈国瑀，刘春奎，李萌，吴晓宗，许春平. 不同覆盖方式对植烟土壤理化性状及雪茄烟叶产质量的影响. 河南农业科学. 2024(12): 54-61 . 百度学术
13. 虞昕磊，袁跃斌，饶熊飞，陈霓，潘勇，刘利平，李志豪，周绍桢. 发酵温度对茄芯烟叶化学成分和感官品质的影响. 中南农业科技. 2023(01): 20-23 . 百度学术
14. 胡婉蓉，蔡文，郑召君，刘元法，罗诚，李东亮. 发酵介质和发酵过程对雪茄烟叶品质的影响. 烟草科技. 2023(02): 41-52 . 百度学术
15. 管庆林，朴晟源，秦艳青，王俊，向欢，张华述，雷云康，赵铭钦. 中微量元素配施对雪茄烟叶中性致香成分及非挥发性有机酸含量的影响. 山东农业科学. 2023(02): 110-118 . 百度学术
16. 虞昕磊，袁跃斌，饶熊飞，刘利平，潘勇，陈霓，文光红，李志豪. 烟叶回潮含水率对雪茄茄芯发酵品质的影响. 农技服务. 2023(03): 59-65 . 百度学术
17. 潘勇，李林林，方欣，朱婷婷，周亚彬，胡捷，王荣浩，刘洋，谭再钰，杨梅，黄友谊，施友志. 工业发酵对雪茄茄芯中性香气成分的影响. 湖北农业科学. 2023(05): 142-147+195 . 百度学术
18. 贾云，张倩颖，李品鹤，蔡文，罗诚，刘元法，李东亮. 恒温发酵和变温发酵对雪茄烟叶品质的影响. 中国酿造. 2023(06): 212-217 . 百度学术
19. 琚绍煊，时向东，王骏，王俊，刘路路，蔡兴华，郭文龙，丁松爽. 外源复合酶制剂对发酵后茄芯烟叶品质的影响. 山东农业科学. 2023(06): 69-76 . 百度学术
20. 刘方玉，高强，付沙，李峰，温亮，刘士峰，刘文涛，杜玉海，范增博，张丽，侯欣. 雪茄烟叶发酵工艺及其微生物技术研究进展. 安徽农业科学. 2023(14): 18-21+24 . 百度学术
21. 林智慧，赵云飞，王以慧，侯冰清，胡忠良，戴培刚，张兴伟，宁扬，方松. 遮荫率对福建雪茄茄衣烟生长和晾制后烟叶质量的影响. 中国烟草科学. 2023(03): 92-98 . 百度学术
22. 胡路路，宋雯，余君，杨春雷，王志，陈雄. 地衣芽孢杆菌发酵雪茄烟叶对香气成分生成的影响. 湖北农业科学. 2023(07): 107-112 . 百度学术
23. 宋雯，陈曦，余君，胡路路，陈雄，王志. 地衣芽孢杆菌对雪茄烟叶发酵产香及菌群演替的影响. 湖南农业科学. 2023(08): 69-75 . 百度学术
24. 耿召良，高华军，李方友，林北森，颜统晶，顾金刚，蔡斌. 国内外部分雪茄烟叶主要化学成分比较及聚类分析. 热带作物学报. 2023(09): 1840-1853 . 百度学术
25. 王胜晓，徐继磊，祝富祥，仇京范，侯冰清，徐德龙，周静，王坤，赵喆，梁盟，张友杰，张雪，侯英慧，王以慧，胡延奇，贾玉国. 雪茄烟卷制成型过程弹性形成因素分析. 轻工科技. 2023(06): 36-39 . 百度学术
26. 张彤彤，赵君，余君，李林玮，黄晨奕，杨春雷，陈雄，姚兰. 贝莱斯芽孢杆菌提升雪茄茄衣烟叶发酵品质机制研究. 轻工学报. 2023(06): 93-101 . 百度学术
27. 刘峰峰，方欣，李林林，谭再钰，叶明樵，朱婷婷，黄友谊，潘勇. 雪茄茄衣深度发酵过程中挥发性成分的变化. 广东农业科学. 2022(02): 158-164 . 百度学术
28. 郭文龙，琚绍煊，丁松爽，刘路路，潘勇，刘仡，卢瑞琳，时向东. 雪茄烟叶发酵过程中颜色参数与发酵品质的关系. 西北农林科技大学学报(自然科学版). 2022(04): 50-57+65 . 百度学术
29. 刘路路，郭文龙，胡希，丁松爽，向欢，叶小辛，黄明月，柴志顺，时向东. 雪茄烟叶发酵过程中颜色变化与主要含氮化合物及评吸质量的关系. 南方农业学报. 2022(02): 497-504 . 本站查看
30. 危跃，邢云飞，刘旭东，罗小红，覃飚. 国内雪茄烟研究态势——基于CNKI数据库的文献计量. 中国农业信息. 2022(02): 27-36 . 百度学术
31. 闫铁军，丁宁，王剑，周平，刘利平，潘勇，施友志，王荣浩，时向东. 雪茄烟马杜罗茄衣化学品质指数与中性香气物质的关系. 南方农业学报. 2022(06): 1543-1551 . 本站查看
32. 郑霖霖，赵亮，蔡兴华，陈震，柴志顺，时向东. 雪茄茄芯烟叶工业二次发酵过程中细菌与真菌群落多样性变化分析. 中国烟草学报. 2022(05): 121-128 . 百度学术
33. 刘利平，潘勇，谭再钰，方欣，吴英乔，周亚彬，朱婷婷，王荣浩，黄友谊，王剑. 两种木质容器醇化处理对雪茄烟支挥发性成分的影响. 烟草科技. 2022(11): 58-66 . 百度学术
34. 刘旭东，邢云飞，危跃，罗小红，覃飚. 怀化烟区不同品种雪茄烟叶品质评价及用途分析. 湖南农业科学. 2022(12): 77-82 . 百度学术
35. 丁宁，丁松爽，胡捷，吴创，王荣浩，时向东. 马杜罗茄衣发酵过程中外观颜色和内在成分的变化及相关性分析. 中国烟草学报. 2021(05): 110-118 . 百度学术
其他类型引用(9)
计量
- 文章访问数: 56
- HTML全文浏览量: 2
- PDF下载量: 0
- 被引次数: 44
下载: