Study On The Change Of Chemical Composition And Correlation Enzyme Activity And Control Of Piece Tobacoo During Purification And Cigarette Processing

The experiments were carried out from year 2005 to year 2007 continued three years in University of Science and Technology of China,Anhui agricultural college and main cigarette factory in Beng bu of Anhui Huangshan factory.The test content involves tobacco purification processing,cigarette rank,cigarette processing,tobacco chemistry,tobacco physiology biochemistry,biochemistry principle and method,the cigarette technology and the tobacco fragrance study.The experimentation analyzed the changes of polyphenols,total sugar,reducctive sugar,starch,Protein,total nitrogen,nicotine and the activity of polyphenol oxidase (PPO)correlated,amylase and protein enzyme in tobacco leaves during purification and cigarette processing.The main findings are as follows:1.By the study of the changes of main chemical composition and the activity of enzymes in piece tobacco leaves correlated during purification.The results are as follows:â‘ The polyphenol content and PPO activeness of four samples examined piece tobacco leaves were reduced during aging process.The fall range of initial stages was higher and later stage was lower;â‘¡The protein and the starch content of 12 samples examined piece tobacco leaves were reduced during aging process.The activity of proteinase and starch enzyme appear revivification phenomenon during aging process,namely activeness presented the unimodal curve which the earlier period ascended later period dropped;â‘¢The varieties of Chemical Components and Relevant Enzyme Activity related with entironment and grade;â‘£The results also indicated that the aging process was basically completed in 18-22 months.That time was best for the quality of leaves.2.By the study of the changes of main chemical composition and the activity of enzymes correlated in high,middle and low-grade piece tobacco leaves during cigarette processing,The results shows: â‘ During cigarette processing,the contents of polyphenols of A and B trademark formula leaf group were decreased from slice to dries in six key cigarette processes(after determination actually reduced 9.42%,13.18%,16.55%separately).The contents of polyphenols of C trademark formula leaf group also decreased during cigarette processing besides in stores processing(after determination actually reduced 16.55%separately); But the activeness of PPO of A,B,C trademark formula leaf group suddenly elevated from slice to the first time wetting,and it kept dropping.At the same time,the polyphenol content of A,B,C trademark formula leaf group was direct ratio to rank of cigarette.The rank was higher,the polyphenol content was more,just as A＞B＞C.But the activeness of PPO of A,B,C trademark formula leaf group was reverse during cigarette processing, just A＜B＜C.â‘¡During cigarette processing,the contents of starch of A,B,C trademark formula leaf group were decreased from slice to dries in six key cigarette processes(after determination actually reduced 15.67%,11.11%,13.27%separately).But the activeness of starch enzyme of A,B,C trademark formula leaf group suddenly elevated when first time wetting. Then it again slowly rose to maximum value through second time wetting to store.In succession,the activeness of starch enzyme suddenly decreased through cuts and dries.At the same time,the starch content of A,B,C trademark formula leaf group was descending during cigarette processing,just as A＜B＜C,which was reverse to the rank of cigarette. But the activeness of starch enzyme of A,B,C trademark formula leaf group increased by degrees,just as A＞B＞C,was direct ratio to the cigarette rank.â‘¢During cigarette processing,The contents of total sugar of A,B,C trademark formula leaf group were decreased from slice to dries in six key.cigarette processes(after determination actually reduced 7.89%,8.04%,12.49%separately):The contents of reductive sugar also decreased from slice to second time wetting,besides in stores processing.After that the contents were dropped continually,(after determination actually reduced 7.97%,7.71%,10.63%separately).At the same time,the contents of total sugar and reducing sugar of A,B,C trademark formula leaf group were decreased during from slice to dries in six key cigarette processes, just as A＞B＞C,which is direct ratio to the cigarette rank.â‘£During cigarette processing,the contents of nicotine and total nitrogen of A,B,C trademark formula leaf group were decreased from slice to dries in six key cigarette processes(after determination nicotine actually reduced 11.93%,11.32%,9.78%separately;total nitrogen actually reduced 11.24%,7.26%,7.58%separately).At the same time,The ratio of nicotine and total nitrogen as well as the ratio of sugar and nicotine of A,B,C trademark formula leaf group with the best leaf tobacco quality match case degree the tendency,just as A＞B＞C,is proportional with the cigarette rank.3.By the study of extraneous source of Cu²⁺and fermentation environment regulation polyphenoloxidase in leaf of tobacco,the test found that: PPO in the leaf tobacco played a leading role during fermentative process, which can cause the polyphenols material oxidation production to leaf tobacco color and fragrance related material.PPO also is one kind of relative stable enzyme,although its resultant has certain inhibitory action to the enzyme,but the activeness of PPO still might maintain at long time,unceasingly caused the quinone type material to produce. Therefore,in the modulation,fermentation and cigarette processing process we must have destination to control and active to the activeness of PPO.Through changing of external environment ferments and impressed Cu²⁺to regulation the activeness of PPO in leaf tobacco during fermentation,the research analysis indicated that:impressed low concentration namely smaller than 0.1mMCu2+ have activation function to the activeness of PPO in the leaf.But high potency,namely higher than 0.125mM Cu²⁺,had the inhibitory action to the activeness of PPO in the leaf.Simultaneously the external environment of ferments also has certain influence to this enzyme in leaf tobacco,the activeness of PPO droped along with the fermentation time extension.In the low fermentation temperature range,the activeness of PPO rose along with the fermentation temperature ascension,when the temperature was higher than 40℃,the activeness of PPO dropped along with the temperature increased.The activeness of PPO increases along with the fermentation humidity rose. Therefore,we can through impressed different density Cu²⁺and the change of fermentation humiture to regulation the activeness of PPO during the fermentative process,for improving outward appearance luster,taste and the fragrance quality of the leaf tobacco.