CAJ | 학술논문

为了提升上部烟叶的抽吸品质，采用风味蛋白酶处理降低烟叶中蛋白质含量，并分析了风味蛋白酶处理后烟叶的物理结构、游离氨基酸及香气物质的变化情况。烟叶经风味蛋白酶处理后，质地变疏松；蛋白质含量降低，最大降幅达19.1％；香气质改善，杂气减轻，刺激减小，余味干净，苦味和辛辣味明显减弱；游离氨基酸和香气物质含量增加。上述结果表明，风味蛋白酶处理可以从多方面提升烟叶抽吸品质。
위료제승상부연협적추흡품질，채용풍미단백매처리강저연협중단백질함량，병분석료풍미단백매처리후연협적물리결구、유리안기산급향기물질적변화정황。연협경풍미단백매처리후，질지변소송；단백질함량강저，최대강폭체19.1％；향기질개선，잡기감경，자격감소，여미간정，고미화신랄미명현감약；유리안기산화향기물질함량증가。상술결과표명，풍미단백매처리가이종다방면제승연협추흡품질。
In order to improve the quality of upper tobacco leaves , proteins in tobacco leaves were degraded by fla-vored proteinase , and the physical structure , free amino acids , aroma component of the processed tobacco leaves were compared with the control .The protein content decreased by 19.1%after proteinase degradation , and the tex-ture of tobacco leaves became loose .The sensory characters were improved due to increased aroma , lightened miscel-laneous odors, lowered irritation, and cleaner aftertaste.Especially, the bitterness and pungent taste was obviously eliminated.Besides, the content of free amino acid and aroma significantly increased .The above results indicated that flavored proteinase degradation was effective to improve the smoking quality of upper tobacco leaves .