Application of Polyphenol Oxidase‑Producing Strains in Improving the Quality of Cigar Tobacco Leaves

doi:10.15933/j.cnki.1004?3268.2023.09.018

Abstract

Abstract: In order to better coordinate the content of polyphenols in cigar tobacco leaves（CTLs）and improve the sensory quality of CTLs，polyphenol oxidase‑producing strains were obtained by specific screening of the degradation ability of chlorogenic acid，and they were applied to the fermentation of CTLs.With the determination of volatiles and sensory quality analysis of fermented CTLs，the mechanism of improving the quality of cigar tobacco leaves by polyphenol oxidase‑producing strains was studied.The results showed that three strains（C1，C2 and C3） could degrade chlorogenic acid，and the enzyme
activities of three strains produced polyphenol oxidase were 116.67，41.67 and 141.67 U/mL，respectively.The application of polyphenol oxidase‑producing strains to cigar fermentation could enrich the aroma type of CTLs，reduce miscellaneous gas，improve the sensory quality and improve the industrial availability of CTLs，among which the aroma quality，aroma amount，miscellaneous gas and permeability of CTLs inoculated with strain C2 were the most obviously improved. The content of Maillard reaction products such as 2，6‑dimethyl‑pyrazine and 2，5‑dimethyl‑pyrazine，fatty acid degradation products such as ethyl nonanoate and 3‑methylvaleric acid and aromatic amino acid degradation products such as benzyl alcohol，benzaldehyde and ethyl phenylacetate increased in fermented CTLs.The degradation of polyphenols could increase the precursors of Maillard reaction and aromatic amino acids degradation products，and promote the transformation of Maillard reaction products and aromatic amino acid degradation products.At the same time，the oxidative degradation of polyphenols reduced the inhibition of microbial metabolism and growth，which led to the accumulation of ethyl acetate in fermented CTLs.In summary，polyphenol oxidase‑producing strains could increase the contents of Maillard reaction products and aromatic amino acid degradation products and improve the sensory quality of cigar tobacco leaves.

Key words: Cigar tobacco leaves, Polyphenol oxidase, Fermentation, Sensory quality, Aroma

摘要： 为了更好地协调雪茄烟叶中多酚类物质含量和提升烟叶感官质量，通过特异性筛选产多酚氧化酶菌株，将其应用于雪茄烟叶发酵中，测定发酵烟叶挥发性化合物含量和分析烟叶感官质量，探究产多酚氧化酶菌株对雪茄烟叶品质改善的机制。结果表明，共筛选出3株菌株（C1、C2和C3）可降解绿原酸，产多酚氧化酶活性分别为116.67、41.67、141.67 U/mL。产多酚氧化酶的菌株应用于雪茄发酵能够丰富烟叶香韵类型、减轻烟叶杂气、提升烟叶感官质量和提高烟叶工业可用性，其中菌株C2发酵烟叶香气质、香气量、杂气和透发性等指标改善最明显。发酵烟叶中2，6-二甲基吡嗪、2，5-二甲基吡嗪等美拉德反应产物，壬酸乙酯、3-甲基戊酸等脂肪酸降解产物和苯甲醇、苯甲醛、苯乙酸乙酯等芳香族氨基酸降解产物的含量增加。多酚物质降解能够增加美拉德反应前体和芳香族氨基酸前体物质，促进美拉德反应产物和芳香族氨基酸降解产物转化；同时，多酚的氧化降解减少对微生物代谢生长的抑制，使得发酵烟叶中乙酸乙酯积累。综上，产多酚氧化酶菌株能够促进烟叶美拉德反应产物和芳香族氨基酸降解产物含量的增加，较好地改善雪茄烟叶品质。

关键词: 雪茄烟叶, 多酚氧化酶, 发酵, 感官质量, 香韵

CLC Number:

TS45

PAN Yong, WU Qiaoyin, LI Linlin, SHI Youzhi, TAN Zaiyu, ZHANG Juan, WANG Jian. Application of Polyphenol Oxidase‑Producing Strains in Improving the Quality of Cigar Tobacco Leaves[J]. Journal of Henan Agricultural Sciences, 2023, 52(9): 173-180.

潘勇, 吴巧茵, 李林林, 施友志, 谭再钰, 张娟, 王剑. 产多酚氧化酶菌株在改善雪茄烟叶品质中的应用研究[J]. 河南农业科学, 2023, 52(9): 173-180.

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