| In 2015-2016,the institute for physiology and cultivation at the Henan Agricultural Univ ersity national tobacco plant issued a fermentation study on the 2016 tobacco content in Hainan Guangcun Jian Heng Cigar Co.,Ltd.There’s aerobic fermentation,anaerobic fermentation,aerobic anaerobic and anaerobic aerobic fermentation four parts,and study the effect of chemical composition,Aroma substance and quality in different fermentation method.1 Cigar-wrappers with aerobic fermentation(1)The total nitrogen content in the aerobic fermentation of cigar-wrappers showed a decreasing trend,showing a decreasing trend in 0-16 d.The peak at the middle stage of fermentation appeared on the 24 th day,and the 32-48 d change of the total nitrogen content in the later stage of fermentation was stable.(2)The nicotine content in the aerobic fermentation of cigar-wrappers showed a partial deviation from the left side,and the maximum value was 4.5% at 16 days after fermentation,and the levels of nicotine are lower than before fermentation.(3)The content of total sugar in aerobic fermented tobacco leaves showed a decreasing trend,among which it is significantly lower during the 0-16 days and 40-48 days of fermentation.After fermentation,the total sugar content decreased from 1.49% to 0.85%.(4)Chlorine levels showed a slow decline in 0-24 d and showed significant upward trend during24-32 d,the late fermentation 32-48 d chlorine content was basically stable.The potassium content in aerobic fermented cigar-wrappers showed an increasing trend,especially when it increased at16-32 d.Although the potassium content decreased after the fermentation,the decrease was not significant,and the potassium content was almost stable at 40-48 days after fermentation.In the case of aerobic fermentation,the potassium and chlorine ratio of the cigars at the 24 th day are the highest and the most conducive to the production of good burning tobacco.(5)In the aerobic fermentation of cigar leaves,the total range of nonvolatile organic acids varied from 174.18-242.57mg/g,the skewness was-1.513,and the kurtosis was 2.587.(6)In the process of aerobic fermentation,the total amount of aroma(except Neophytadiene)showed a trend of declining shock,but the change was not significant,the Neophytadiene decreased in the pre-fermentation period of fermentation,and medium-term levels were stabilizing and then a slight rise in the trend.2 Cigar-wrappers with anaerobic fermentation(1)During the anaerobic fermentation,the total nitrogen content of tobacco leaves did not change greatly,and it decreased continuously,especially at 8 days before fermentation,which was not significant in the subsequent fermentation time,especially in 8-24 days,and the total nitrogen content was virtually unchanged.(2)Anaerobic fermentation of nicotine content showed a continuous downward trend,especially in the 16-40 d decline is relatively large,although the remaining time content decreased,but the decline is small.(3)Under the condition of anaerobic fermentation,the change of total sugar was similar to aerobic fermentation,and the total sugar content fell to 0.99% from 1.49%after 48 days.(4)During the anaerobic fermentation,the content of chlorine ions were remained around 1%.The potassium content of anaerobic fermented tobacco leaves remained at 4.5% on the 16 th day before fermentation,and fluctuated at 16-48 days.As can be seen from the fluctuations,as fermentation progresses,gradually reduce volatility,fluctuations in the range of 4%-4.5%.(5)The maximum value of nonvolatile organic acids was 266.34mg/g the period of 0-48 d,the lowest was 207.49mg/g,the skewness was 0.926 and the kurtosis was-0.641,during the anaerobic fermentation of cigar-wrappers.(6)In the process of anaerobic fermentation,the total amount of aroma(except Neophytadiene)was increased first and then increased,and the maximum value appeared at 8 days after fermentation.The content of the Neophytadiene decreased steadily in the first 32 days.3 Changes of Intrinsic Substances by cigar-wrapper of anaerobic fermentation before aerobic fermentation.(1)The total nitrogen content of anaerobic fermentation before aerobic fermentation showed the minimum value at 32 days.(2)Nicotine content in the aerobic anaerobic alternating fermentation process showed a fluctuating change,which was not much of a variation at the end of the two fermentation conditions.The content of nicotine in the anaerobic fermentation condition of the first aerobic condition was kept at 3.8% and then decreased,then remain the same trend.(3)In the process of aerobic anaerobic alternating fermentation,the content of total sugar decreased,The total sugar content decreased from 1.48% to 0.91% in the first anaerobic condition,and the total sugar content decreased rapidly from 8 to 32 days.The change of total sugar in the remaining time was stable and the change was not significant.(4)In the process of aerobic anaerobic fermentation,the content of chlorine did not change much,and the minimum value appeared in 40 days.Pre-aerobic under anaerobic fermentation conditions,which showed an upward trend in the 0-24 d,but in the 24-32 d,it appears a more obvious downward trend,then the potassium content in the aerobic fermentation was almost unchanged.(5)In the aerobic anaerobic interaction fermentation process,the non-volatile organic acids showed a general first increase and then decreased,and the maximum value appeared in the fermentation for 24 days.(6)In the process of anaerobic fermentation before aerobic,the total amount of aroma(except Neophytadiene)showed an upward trend after descending,and the Neophytadiene decreased in the early stage of fermentation,and the medium content stabilized,and a small upward trend after32 days.4 Changes of Intrinsic Substances by cigar-wrapper of aerobic fermentation before anaerobic fermentation.(1)The total nitrogen content of aerobic fermentation after anaerobic is the smallest at 16 d.At the end of the fermentation,the total nitrogen content of the first anaerobic aerobic than the first oxygen anaerobic.(2)After the first aerobic anaerobic fermentation,the change of nicotine during aerobic fermentation was significantly larger.(3)The content of total sugar in the aerobic fermentation condition decreased rapidly from 1.49%to 0.88% at 0-16 days.The content of total sugar in the subsequent fermentation was decreased from 0.88% to 0.67%.(4)While the first anaerobic aerobic fermentation of the overall content of little change,and the minimum value appeared at 8 days after fermentation.The content of potassium in the aerobic fermentation before anaerobic was steady slow down trend.(5)In the anaerobic aerobic interaction fermentation process,the non-volatile organic acids showed a general first increase and then decreased,and the maximum value appeared in the fermentation for 24 days,unstable fluctuation occurred in the later stage of fermentation.(6)In the process of aerobic fermentation after anaerobic,the total amount of aroma(except Neophytadiene)increased first and then increased,and the maximum value appeared at the 8 day after fermentation,and the content was the lowest at 24 days after fermentation.And the content of the Neophytadien to the maximum of 549.95μg·g-1at 8d.In the whole period of the Neophytadien,after the fermentation,Of the content is less than before fermentation.5 The quality of cigar tobacco after aerobic and anaerobic fermentation(1)No matter aerobic or anaerobic fermentation,the sensory quality of the leaves after fermentation was higher than that of the unfermented tobacco leaves.Aroma,aroma,flue gas cleanliness,delicate and flammable,etc.have different ranges of improvement.(2)The sensory quality of the tobacco leaves after aerobic anaerobic fermentation was higher than that of the unfermented tobacco leaves.Flammability,delicate degree and cleanliness,etc.have different ranges of upgrading,and nasal irritation,throat irritation and oral irritation improved.(3)Aerobic fermentation conditions are more conducive to improve the aroma of cigar leaves,anaerobic fermentation conditions are more conducive to the delicate degree of flue gas,improve the cleanliness,and reduce the irritation. |
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