Hu Wanrong, Cai Wen, Jia Yun, Zhang Qianying, Zhang Zhengcheng, Wang Yue, Sun Chongde, Li Dongliang
China Tobacco Technology Innovation Center for Cigar, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China.
Cigar Fermentation Technology Key Laboratory of Tobacco Industry, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China.
Front Bioeng Biotechnol. 2024 Dec 9;12:1469532. doi: 10.3389/fbioe.2024.1469532. eCollection 2024.
Fermentation plays a significant role in improving the quality of cigar tobacco leaves. Particularly, fermentation with characteristic additives has been identified as an effective approach to enhance the fermentation process. The objective of this study was to develop new additives and investigate their influence on cigar tobacco leaves.
The active ingredients extracted from three citrus species were obtained by ultrasonic-assisted extraction followed by solid phase purification. The effects of these ingredients as fermentation additives on the primary chemical components, microbial communities, and sensory quality of cigar tobacco leaves were subsequently analyzed.
Results showed that: (1) Flavonoids were the main components of the prepared citrus extracts. (2) The addition of citrus extracts resulted in a reduced content of amino acids, oxalic acid, and unsaturated fatty acids in cigar tobacco leaves, while increasing the content of citric acid. Besides, the total amount of aroma substances in cigar tobacco leaves increased by 38.15% with the addition of citrus extracts, with notable enhancements in the levels of -limonene, β-dihydroionone, dihydroactiniolactone, and other representative aroma components. (3) The addition of citrus extracts promoted the succession of the microbial community in cigar tobacco leaves and promoted the enrichment of and . (4) The addition of citrus extracts effectively reduced the irritation and improved the aroma richness of cigar tobacco leaves.
In this study, the influence of citrus-derived active ingredients on cigar quality was systematically analyzed, providing a reference for the development of characteristic fermentation additives for cigars and the extension of cigar quality enhancement technologies.
发酵在提高雪茄烟叶品质方面发挥着重要作用。特别是，使用特色添加剂进行发酵已被确定为增强发酵过程的有效方法。本研究的目的是开发新型添加剂并研究它们对雪茄烟叶的影响。
通过超声辅助提取，随后进行固相纯化，从三种柑橘类水果中获得活性成分。随后分析了这些成分作为发酵添加剂对雪茄烟叶的主要化学成分、微生物群落和感官品质的影响。
结果表明：（1）黄酮类化合物是所制备柑橘提取物的主要成分。（2）添加柑橘提取物导致雪茄烟叶中氨基酸、草酸和不饱和脂肪酸的含量降低，同时柠檬酸含量增加。此外，添加柑橘提取物后，雪茄烟叶中香气物质的总量增加了38.15%，柠檬烯、β-二氢紫罗兰酮、二氢猕猴桃内酯等代表性香气成分的含量显著提高。（3）添加柑橘提取物促进了雪茄烟叶中微生物群落的演替，并促进了 和 的富集。（4）添加柑橘提取物有效降低了刺激性，提高了雪茄烟叶的香气丰富度。
本研究系统分析了柑橘来源的活性成分对雪茄品质的影响，为雪茄特色发酵添加剂的开发和雪茄品质提升技术的拓展提供了参考。
