Effect of Different Enzymes on the Quality Improvement Effect of Discarded Tobacco Extract

doi:10.15933/j.cnki.1004-3268.2025.03.018

Abstract

Abstract: In order to improve the use value of discarded tobacco leaf，deionized water treatment was used as a control，pectinase，papain，cellulase，α⁃amylase，and laccase were selected to pretreat discarded tobacco leaf，extracts were prepared from discarded tobacco leaf by using ethanol extraction，and the aroma components of each extract were analyzed and cigarette flavoring sensory quality evaluation was carried out.Results showed that a total of 61 volatile components were detected in the extracts of six groups by GC⁃MS analysis，among them，the total volatile components of CK（tobacco extract obtained by deionized water treatment）were 12 335.78 μg/g，and the total volatile components of the extracts prepared by different enzyme treatments were 12 968.96—14 993.75 μg/g，which were increased to varying degrees compared with CK，and the total volatile components of tobacco leaf extract prepared by laccase treatment was the highest. Principal component analysis（PCA）was used to comprehensively evaluate the volatile components of each extract，the results showed that the tobacco extract treated with laccase had the highest comprehensive score，followed by the tobacco extract treated with cellulase and α⁃amylase，and the tobacco extracts treated with papain，pectinase and deionized water had lower comprehensive scores；Compared with CK，the cigarettes flavored by tobacco leaf extract prepared after enzymatic treatment had less impurity and irritation，more comfortable aftertaste，the comprehensive score of cigarettes flavored by tobacco leaf extract prepared by laccase treatment was the highest，which was 87.4 points，7.5 pionts higher than CK.In summary，laccase is the optimal biological enzyme for the preparation of discarded tobacco leaf extracts suitable for cigarette flavoring.

Key words: Discarded tobacco leaf, Tobacco extract, Enzyme, Volatile components, Principal component analysis, Cigarette flavoring

摘要： 为提高低次烟叶的使用价值，以去离子水处理为对照，选取果胶酶、木瓜蛋白酶、纤维素酶、α-淀粉酶、漆酶对低次烟叶进行预处理，制备烟草提取物，并对各提取物进行挥发性成分分析及卷烟加香感官质量评价。结果表明，经GC-MS分析，6组提取物共检测出61种挥发性成分，其中CK（去离子水处理所得烟草提取物）挥发性成分总量为12 335.78 μg/g，经不同酶处理后所制备的提取物挥发性成分总量为12 968.96~14 993.75 μg/g，较CK均有不同程度的提升，以漆酶处理制备的烟叶提取物挥发性成分总量最高；利用主成分分析法对各提取物挥发性成分进行综合评价，结果显示，经漆酶处理所得的烟草提取物综合得分最高，其次为纤维素酶、α-淀粉酶处理所得的烟草提取物，木瓜蛋白酶、果胶酶、去离子水处理所得的烟草提取物综合得分较低；与CK相比，将酶处理后制备的烟叶提取物进行卷烟加香后能够提升卷烟的香气质量，降低刺激性和杂气，余味更舒适，其中漆酶处理制备的烟叶提取物卷烟加香后的综合得分最高，为87.4分，较CK提高7.5分。综上，漆酶为制备适用于卷烟加香的低次烟叶提取物的最优生物酶。

关键词: 低次烟叶, 烟草提取物, 生物酶, 挥发性成分, 主成分分析, 卷烟加香

CLC Number:

TS49

LUO Haitao, WANG Shuoying, QI Yating, LI Ruili, CHEN Dong, RAO Chaoqi, ZHANG Junsong, ZOU Enkai. Effect of Different Enzymes on the Quality Improvement Effect of Discarded Tobacco Extract[J]. Journal of Henan Agricultural Sciences, 2025, 54(3): 170-180.

罗海涛, 王硕赢, 齐雅婷, 李瑞丽, 陈栋, 饶超奇, 张峻松, 邹恩凯. 不同酶处理对低次烟叶提取物提质效果的影响[J]. 河南农业科学, 2025, 54(3): 170-180.

Figures/Tables 8

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