微生物发酵增质剂对卷烟酸性组分含量及品质效应的影响

利用２种增香菌和３种微生物酶配制而成的烟草发酵增质对在线配方烟叶进行了处理，并对处理后的卷烟中部分酸性组分含量进行了测定。结果表明，经微生物发酵增质剂处理后的卷烟中，除了胱氨酸、苯丙氨酸、组氨酸、色氨酸含量与对照卷烟不存在差异外，其余１３种氨基酸的含量都有不同程度的下降，仅脯氨酸的含量呈上升趋势。

Influence of microorganism fermentation quality improving agent on the content of acid components and effect of quality in cigarette

The on line blend leaves during cigarette manufacturing were treated with tobacco microognism fermentation quality improving agent made from 2 dominant flavoring strains and 3 dominant microognismase, the content of acid components in the cigarettes was then tested.The results showed that among the 18 tested dominant amino acids,the content of 13 dominant amino acids decreased,while proline (Pro) content in the cigarettes increased,except that the content of cystine (Cys),phenylalanine (Phe),histidine (His) and tryptophan (Try) in the cigerettes was the same with control cigarette (CK).Meanwhile,among the 7 tested dominant higher fatty acids in the cigarettes,3 dominant fatty acids content increased,but 4 dominant fatty acids content decreased.The smoking quality test showed that application of microognism fermentation quality improving agent had evident effect on improvement of flavor quality in the cigarettes.