CAJ | 학술논문

为探讨使用复合酶液处理低次烟叶制备烟用香料的方法及评价反应产物的效果，采用单因素法分别对复合纤维素酶和木瓜蛋白酶的用量进行了优化．以混合酶解液为主要氮源，将红糖、丙二醇和乙醛作为主要碳源，通过美拉德反应制备烟用香料；采用气相色谱-质谱联用法分析产物化学成分，并评价其感官效果．结果表明：1）每 g 烟末复合纤维素酶与木瓜蛋白酶的最佳用量分别为1000 U/g和5500 U/g．2）反应产物对于降低卷烟烟气刺激性、谐调香味等具有较明显的效果．3）用GC-MS分析得到38种主要挥发性成分，其中包括3-羟基-β-大马酮、巨豆三烯酮、2，5-二甲基吡嗪和紫罗兰酮等对烟草香气品质贡献较大的化合物．
위탐토사용복합매액처리저차연협제비연용향료적방법급평개반응산물적효과，채용단인소법분별대복합섬유소매화목과단백매적용량진행료우화．이혼합매해액위주요담원，장홍당、병이순화을철작위주요탄원，통과미랍덕반응제비연용향료；채용기상색보-질보련용법분석산물화학성분，병평개기감관효과．결과표명：1）매 g 연말복합섬유소매여목과단백매적최가용량분별위1000 U/g화5500 U/g．2）반응산물대우강저권연연기자격성、해조향미등구유교명현적효과．3）용GC-MS분석득도38충주요휘발성성분，기중포괄3-간기-β-대마동、거두삼희동、2，5-이갑기필진화자라란동등대연초향기품질공헌교대적화합물．
To investigate the application of multi-bioenzyme to treat discarded tobacco leaf for making flavor and checking product performance,the concentration of cellulose and protease were optimized firstly.After enzymolysis,brown sugar,propanediol and acetaldehyde were added to the concentrated hydrolysate solu-tions for Maillard reaction to prepare the flavor.The components of the flavor was tested by using GC-MS analysis,and its sensory effects were evaluated.The result showed:1 )The optimal conditions were cel-luzyme 1 000 U/g,protease 5 500 U/g.2)The flavor could reduce irritation and coordination fragrance. 3)GC-MS analysis showed that 38 main volatile components in the flavor,including 3-hydroxy-β-dama-scenone,megastigmatrienone,2,5-dimethyl pyrazine,and ethyl octanoate,gave more contribution to the to-bacco flavor substances.