贝莱斯芽孢杆菌发酵低次烟叶浸提液制备烟用香料

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关键词：贝莱斯芽孢杆菌（Bacillusvelezensis）；烟叶；发酵；香料；感官评价

中图分类号：TS44 文献标识码：A

文章编号：0439-8114（2025）08-0189-08

DOI：10.14088/j.cnki.issn0439-8114.2025.08.029 开放科学（资源服务）标识码（OSID）：口

Bacillus velezensis fermentation of low-grade tobacco leaf extract to prepare tobacco spices

SUN Li- ⋅∣i1 ，LIANG Yong-wei²， ZONG Dong-yue³，QULi-li1，XU Zhi-qiang²，XU Chun-ping1 （1.TechologCnterofabaoiIdustrialCo，d.，HefeoCi;.ClgeofbacoSencendEg， ZhengzhouUnivstofigustregoa;3hcalCnteofaboadusrao，d 210019，China）

Abstract：Inordertoimprovetheavailabilityoflowgradetobaccoleavesandpreparetobaccofavors，low-gradetobacoleaves were usedasawmaterials，andthearoma-producing microrganismBacilusvelezensisCF-14wasusedasthermentationstraitaply tothetobaccoextract.Thefermentationconditionsoftheextract wereoptimizedbyasinglefactorexperiment，andthevolatilecomponentsoftheextractbeforeandafterermentationwereanalyzedbyGC-MS.Thetobacoextractundertheoptialfermentationconditions was used for cigarette smoking evaluation.The results showed that： ① The preferred medium was 1% soluble starch， 1% yeast powder and 1% potassium chloride.The fermentation conditions of seed liquid were as folows： inoculation amount 1% ，initial pH 6.00，liquid filling volume of 60mL ，temperature of 28 C .The fermentation conditions of the extract were as follows：fermentation time 24h ，inoculation amount 1% ，fermentation temperature 32°C ② The results of the electronic nose showed that the response valuef hefermentedextractoneachsensorwashigher thanthatoftheunfermentedextract，andthalcoholsandketones increasedsignificantly. ③ Theresults of GC-MS showed that two significantly diffrent clusters were formedbeforeand afterfermentation.There were48and6volatilecomponentsinthetobaccoetracteforeandafterfermentationandthetotalvolatileomponentser86.69 and 498.39μg/g ，respectively.Thecontents of ketones and alcohols in the extract after fermentation were significantly higher than those before fermentation，and the contents of phenols，acids and aldehydes increased. ④ After the extract under the optimal fermentationconditioswasappiedtocigaretes，thearomaqualityofcigaretesasimproved，theamountofromainreased，theiscelaneousgasesandiriationwerereduced，thearmonyasbter，thesweeesswasicreased，andthesmokingqualityfigarettes was better.

Keywords：Bacillus velezensis；tobacco； fermentation； flavor；sensory evaluation

烟草种植、加工过程中会产生大量的低次烟叶，低次烟叶具有香气质量差、杂气重、刺激性强等缺点，难以满足卷烟产品质量需求。（剩余8699字）