Study On Chemical Composition Of Fermented Sun-cured Tobacco Soaked In Extract Of Coking Rice

The fermentation with the soaked in extract of coking rice in sun-cured tobacco is a endemic technology of Shifang, in Sichuan province. It can improve the quality of tobacco leaf, highlight the characteristic aroma. However, the scientific research of the techniques of the fermentation with soaked in extract of coking rice in sun-cured tobacco remains still less in a long term. So we determined to investigate part of chemical composition in the upper leaves of " Shifang No.1tobacco", which has been regarded as the material fermented with the soaked in extract of coking rice. And we studied the effects of chemical composition in sun-cured tobacco fermented with different soaked in extract of coking rice fired with different time. Aims to provide a reference for understanding and the optimization the technique of sun-cured tobacoo fermentation with the soaked in extract of coking rice. results indicate as follow:1. in the fermentation with the soaked in extract of coking rice production process, the results shows:(1) The content of Nicotine, total Nitrogen, PEE, total phenolic, Chlorophyll a, Chlorophyll b, carotenoids decreased obviously. The content of nicotine, total nitrogen, PEE, total phenolic, Chlorophyll a, Chlorophyll in the tobacco fermented with the soaked in extract of coking rice is significantly lower than distilled water fermented tobacco.(2) During the tobacco fermentation with the soaked in extract of coking rice. The biggest drop of nicotine, total nitrogen, PEE, Chlorophyll a content of the tobacco fermented with the cooking liquid of coking rice was in0to7days, Chlorophyll b was in the0to14days, carotenoid content was in the first0to21d. Two fermentation of total phenolic content was not significantly different in each period. Fermentation with the soaked in extract of coking rice reduce sun-cured tobacco leaf chemical content more, at the same time, accelerate the rate of tobacco leaf chemical changes.2.Determination of volatile substances of tobacco during the fermentation, the results shows:(1) The final qualitative and quantitative determination of105kinds of substances, there are25kinds of alcohols,21kinds of esters,19kinds of ketones,13kinds of aldehydes,21kinds of other substances. There are101kinds of substances in the tobacco fermented with the soaked in extract of coking rice, and83kinds of substances in the distilled water fermented tobacco.(2)The volatile substances content of76.59%through tobacco fermented the soaked in extract of coking rice, distilled fermented tobacco aroma substances content of65.70%. The volatile nicotine content in tobacco after fermentation is more than half of the total volatile substances content. Content is more than1%have7kind of material in the tobacco fermented with the soaked in extract of coking rice,6kinds of fermented with distilled water.(3) During the fermentation process, the content of volatile substances are relatively is highest in21d, then lower content of different level.(4) The relative contents of esters and Organic acids increased in the tobacco fermented with the soaked in extract of coking rice,and only ketone higher The content increased in the distilled water fermented tobacco. The content and types of aromatic substance in the tobacco fermented with the cooking liquid of coking rice is larger than in distilled water fermented tobacco, Two types of fermented tobacco volatile substances content change trend is different.3. Study on the chemical components in sun-cured tobacco fermented with cooking liquid of coking rice fried with different time. The results shows:(1)The difference of nicotine, total nitrogen, PPE, Chlorophyll a and Chlorophyll b in tobacco between fermented with soaked in extract of coking rice fried with17min and15min not obviously, and carotenoid content difference is smaller, But They are less than in tobacco fermented with soaked in extract of coking rice fried with13min and11min obviously.(2) Nicotine, total nitrogen, PPE Chlorophyll a, Chlorophyll b and carotenoid content of tobacco fermented with soaked in extract of coking rice fried with17min and15min in the early stage of the fermentation rate is faster than fried with13min and11min. So, fermentation with soaked in extract of coking rice fried with15min have been more appropriate.