生物法制备天然烟用香料+文献综述
关键词：烟用香料；微生物发酵；纤文素酶；果胶酶； GC-MS
Preparation of natural tobacco flavor in biological method
Abstract: In this paper, we used the enzyme and microbial fementation technology to produce the natural tobacco flavor. We confirmed the optimum enzymatic hydrolysis conditions of cellulase and pectinase by measuring the reducing sugar content of hydrolyzate, including the reaction temperature, pH, solid-liquid ratio, enzyme dosage and the reaction time. After determining the optimum conditions of the single factors above, we compounded the cellulase and pectinase to find the optimal ratio of the two enzymes and we concluded that the optimum enzyme dosage of pectinase and cellulose is 0.01%(5u/g) and 0.02%(40u/g) respectively, and pectinase: cellulose is 1:2. At these conditions, the orthogonal test of four factors at three different levels were used to see the influence degree of those factors and make sure the best conditions for the compound enzyme. We concluded that the optimum conditions of compound enzymes are: reaction temperature at 55℃，pH 3.5，solid-liquid ratio 1:10，reaction time 1.5h. Using cellulose and pectinase hydrolyzed tobacco in optimal conditions, and using aroma yeast, lactic acid bacteria Rhizopus fermented hydrolysate. By this way, we prepared natural tobacco flavor and compared with the volatile components of single strain fermentation, and we concluded that mixed fermentation better than single strain fermentation .
Keywords: Tobacco Flavors；Microbial fermentation； Cellulose；Pectinase；GC-MS
目录
1. 绪论 1
1.1. 本课题国内外研究现状概况 1
1.1.1. 烟用香精香料及生产概况 1
1.1.2. 生物技术在烟草生产方面的概况 2
1.2 酶法处理烟草 3
1.2.1. 纤文素酶、果胶酶酶解烟草的可行性 4
1.2.2. 影响酶解效果的因素 4
1.3 本课题的研究目的和意义 5
2. 实验材料与方法 6
2.1. 实验材料与试剂 6
2.2. 实验仪器及设备 6
2.3. 实验方法 7
2.3.1. 工艺流程 7
2.3.2. 实验内容及步骤 7
2.4 分析测定方法 12
2.4.1. 酶解液还原糖含量测定 12
2.4.2. 发酵产物挥发性成分萃取 14
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