| The effect of inoculating microbes(Bacillus Subtilis)preparation on physiological characteristics and chemical constituents of fresh tobacco leaves and culture quality after grinding were studied. Field experiment studied in 2007-2008 in Xuchang, Henan province, the effect of microbes preparation on physiological characteristics and chemical constituents of field Spraying, the orthogonal design were used on the grinding culture test, The optimal process conditions of antioxidant and grinding culture test,the effect of microwave treatment on grinding culture. The main results are as follows:1.With the groeth period duration of tobacco,the tobacco pigments content of spraying microbial preparation was increased first and then decreased.All the treatments were reached their maximum at the 7th days,and then decreased,the content was the lowest at the 21th days,and lower than CK。The chlorophyll content of treatment A1B3 was the lowest,and the lowest carotenoid content was the treatment A2B3.2.The tobacco amylase content of spraying microbial preparation was increased first and then decreased,but processing time of reaching a maximum between different treatments varified,a single spraying microbial preparation treatment B were all higher than CK, and effect of higher concentration of the treatment was better,the amylase content of mixed-agent A1B3 and A1B2 was higher than CK, while the others lower than treatment CK.3.The tobacco protease activity of spraying microbial preparation showed an increasing trend,of which treatment A3 were reached a maximum,and below were treatment A3B3,A3B2 and A2,all higher than CK,a single spraying microbial preparation treatment A had an obvious effect.4.With the groeth period maturation of tobacco,the tobacco starch content of spraying microbial preparation was increased first and then decreased,all treatments were reached their maximum at the 14th days,and lower than CK except for treatment A2B1 and A3B1,treatment A1B3 showed the best effect,of which the starch content decreased by 16.8 percents,treatment B3 took second place,higher microbial preparation treatment B had better starch changing effects to fresh leaf. But the total sugar content showed an increasing trend, reached their maximum at the 21th days, higher than CK, treatment A1B3 showed the best effect,of which the total sugar content increased by 18.9 percents,and below were treatment A2B3,A1B2 and B3, effect on the mixed bacteria agent overall superior single factor.5.Spraying microbial preparation treatment A and B had good effect on soluble protein degradation in fresh tobacco,treatment A3B1 showed the best effect,of which the soluble protein content decreased by 22.9 percents,treatment A2B1 took second place,of which the soluble protein content decreased by 22.5 percents,With the groeth period maturation of tobacco,free amino acid content in fresh tobacco showed an decreasing trend,the free amino acid contentof treatment A3B1 increased by 17.8 percents,treatment A2B1 took second place,of which the free amino acid content increased by 23.6 percents6.Studies on selection for polyphenol oxidase inhibitor during the period of fresh tobacco grinding showed that:EDTA (C),phytic acid (D),citric acid (B) and ascorbic acid (A) could all inhibit tobacco browning,influencing factors were as follows:C>D>B>A,the the scale-up test preliminarilyidentified the feasibility of the technological conditions inhibitors.7.Studies on the best Optimal process conditions for antioxidants showed that:for the three factors- experimental design of bacteria, temperature and cultivated time,as trearment A and B ratio to 1:2, temperature 45℃,cultivated time 36×was the optimum technological conditions.8.Studies on effect of inoculating microbial preparation to tobacco main chemical compositions after shattered training showed that:with the extension of time,content of some macromolecular substances in tobacco such as starch,protein content declined,total sugar,sugar,free amino acids increased,total nitrogen and nicotine showed an decreased trend but not obviously.Treatment T3 with antioxidant enzymes and exogenous synergy processing made tobacco main chemical compositions more harmonious.9.Studies on effect of microwave processing to tobacco chemical composition after shattered training shows that:microwave processing with frequency of 2450MHz of frinded fresh leaf tobacco,could make content of the protein,total nitrogen nitrogen, etc,slightly lower,promote the transformation of starch,increase content of the total sugar,but effect to content of the nicotine not obvious.10.Studies on effect of drying methods to tobacco chemical composition after shattered training shows that:Fresh leaf after crushing training by lyophilization approach its main chemical compositions such as starch,protein,soluble sugar, sugar,total nitrogen and nicotine levels are higher than the drying process.
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