甲基营养型芽孢杆菌对初烤微带青烟叶化学成分含量及协调性的影响

doi:10.3969/j.issn.1004-1524.20241019

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (9): 1969-1980.DOI: 10.3969/j.issn.1004-1524.20241019

甲基营养型芽孢杆菌对初烤微带青烟叶化学成分含量及协调性的影响

王婷¹(), 范宇鑫¹, 王惠², 杜荆山¹, 石秋环², 王玉洁²^,^*(), 申洪涛³^,^*(), 王艳芳¹, 奚家勤⁴, 刘领¹

¹ 河南科技大学农学院, 河南洛阳 471023
² 河南省烟草公司洛阳市公司, 河南洛阳 471023
³ 河南中烟工业有限责任公司技术中心, 河南郑州 450016
⁴ 中国烟草总公司郑州烟草研究院, 河南郑州 450001

收稿日期:2024-11-22 出版日期:2025-09-25 发布日期:2025-10-15
作者简介:*王玉洁,E-mail:wyjanguie@126.com;申洪涛,E-mail:shtluoyang@126.com
王婷(1983—),女,河南洛阳人,博士,讲师,主要从事微生物发酵工程研究。E-mail:wt15667804@163.com
通讯作者: 王玉洁,申洪涛
基金资助:
河南省重点研发与推广专项(科技攻关)(242102110209);河南省烟草公司洛阳市公司项目(2022410300270071);河南中烟工业有限责任公司项目(A202001)

Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco

WANG Ting¹(), FAN Yuxin¹, WANG Hui², DU Jingshan¹, SHI Qiuhuan², WANG Yujie²^,^*(), SHEN Hongtao³^,^*(), WANG Yanfang¹, XI Jiaqin⁴, LIU Ling¹

¹ College of Agriculture, Henan University of Science and Technology, Luoyang 471023, Henan, China
² Luoyang Branch of Henan Provincial Tobacco Corporation, Luoyang 471023, Henan, China
³ Technology Center, China Tobacco Henan Industrial Limited Company, Zhengzhou 450016, China
⁴ Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China

Received:2024-11-22 Online:2025-09-25 Published:2025-10-15
Contact: WANG Yujie,SHEN Hongtao

摘要/Abstract

摘要： 为了改善洛阳初烤烟叶的内在质量,提升初烤微带青烟叶的工业利用价值,以洛阳LY1306品系上部(B2V)和中部(C3V)的烟叶为试验材料,在原烟贮存环节,将甲基营养型芽孢杆菌(Bacillus methylotrophicus)(JLZY-5)的菌液设置4个梯度CK(0)、S1(12%)、S2(24%)、S3(36%),将其分别喷施于初烤微带青烟叶的上部(B2V)和中部(C3V),测定微生物对初烤微带青烟叶的感官评吸质量、化学成分含量及协调性的影响,探讨利用微生物调控初烤烟叶醇化过程可行性。结果表明:上部和中部微带青烟叶香气质、香气量、余味、杂气、刺激性和感官评吸总分均随醇化时间的延长呈上升趋势,喷施甲基营养型芽孢杆菌可以有效提高烟叶感官评吸总分,改善烟叶评吸质量,S2处理在醇化过程中效果最好;上部和中部微带青烟叶总植物碱、总氮和淀粉含量受菌剂喷施影响而降低(中部烟叶S1和S3处理总植物碱含量除外),还原糖和总糖含量受菌剂喷施影响含量升高(中部烟叶S1处理除外),而钾和氯含量几乎不受喷施影响。总体可见,初烤微带青烟叶的化学成分协调性提高,均表现为S2处理效果最佳,提高了烟叶质量,拓宽了微带青烟叶的应用范围。研究结果为微生物调控初烤烟叶醇化进程和醇化质量提供了技术途径和理论依据。

关键词: 初烤微带青烟叶, 甲基营养型芽孢杆菌, 化学成分, 协调性, 醇化

Abstract:

In order to improve the intrinsic quality of Luoyang primary flue-cured tobacco and enhance its industrial utilization value, the B2V and C3V grade tobacco leaves of Luoyang LY1306 were used as test materials. Bacillus methylotrophicus (JLZY-5) was sprayed with four concentration gradients of CK (0%), S1 (12%), S2 (24%) and S3 (36%) on the upper (B2V) and middle (C3V) parts of the primary-cured greenish tobacco, respectively. The effects of microorganisms on sensory evaluation quality, chemical composition contents and coordination of primary-cured greenish tobacco were measured, and the feasibility of using microorganisms to regulate the aging process of primary cured tobacco was discussed. The results showed that the aroma quality, aroma quantity, aftertaste, offensive odor, irritancy and total score of sensory evaluation of tobacco leaves increased with the extension of aging time. Spraying Bacillus methylotrophicus could effectively increase the total score of sensory evaluation of the primary-cured greenish tobacco and improve quality of tobacco leaves. Bacillus methylotrophicus with S2 treatment had the best effect during the aging process. The contents of total alkaloids, total nitrogen and starch in the upper and middle greenish tobacco were reduced by the effects of Bacillus methylotrophicus spraying (except the total alkaloids contents in the middle tobacco S1 and S3 treatments), the contents of reducing sugars and total sugars were increased(except in the middle tobacco S1 treatment) by the effects of bacterial spraying, while the contents of potassium and chlorine were almost not affected. As a whole, the chemical composition coordination of the primary-cured greenish tobacco was improved, and the optimal concentration of Bacillus methylotrophicus was 24%, which improved the quality of tobacco and expanded its application scope of primary-cured greenish tobacco.

Key words: primary-cured greenish tobacco, Bacillus methylotrophicus, chemical composition, coordination, aging

中图分类号:

王婷, 范宇鑫, 王惠, 杜荆山, 石秋环, 王玉洁, 申洪涛, 王艳芳, 奚家勤, 刘领. 甲基营养型芽孢杆菌对初烤微带青烟叶化学成分含量及协调性的影响[J]. 浙江农业学报, 2025, 37(9): 1969-1980.

WANG Ting, FAN Yuxin, WANG Hui, DU Jingshan, SHI Qiuhuan, WANG Yujie, SHEN Hongtao, WANG Yanfang, XI Jiaqin, LIU Ling. Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco[J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1969-1980.

图/表 9

图1 自然醇化过程中库内月平均温湿度变化

Fig.1 Variation of monthly mean temperature and humidity during tobacco leaf storage

表1 甲基营养型芽孢杆菌处理的微带青烟叶在醇化过程中的感官质量评分

Table 1 Sensory quality score of primary-cured greenish tobacco leaves treated by Bacillus methylotrophicus during aging

等级 Level	处理 Treatment	醇化时间/月 Aging time/month	香气质 Aroma quality	香气量 Aroma quantity	余味 Aftertaste	杂气 Offensive odor	刺激性 Irritancy	总分 Total score
B2V	CK	1	5.4	5.4	5.6	5.3	5.5	60.4
		2	5.5	5.5	5.7	5.5	5.6	61.6
		3	5.6	5.5	5.7	5.6	5.7	62.2
		4	5.6	5.6	5.7	5.7	5.8	62.8
		5	5.7	5.7	5.7	5.8	5.8	63.5
		6	5.7	5.8	5.7	5.8	6.0	64.2
	S1	1	5.7	5.7	5.8	5.7	5.8	63.6
		2	5.8	6.0	5.9	6.0	5.9	65.6
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.7	5.7	5.9	5.7	5.8	63.8
		2	5.9	6.0	5.9	6.0	5.9	65.9
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.2	6.1	6.2	68.1
	S3	1	5.8	5.6	5.8	5.6	5.7	63.4
		2	6.0	5.9	5.9	6.0	5.9	65.9
		3	6.0	5.9	5.9	5.9	6.0	66.0
		4	6.1	5.9	6.0	6.0	6.0	66.6
		5	6.0	6.0	6.0	6.0	6.1	66.8
		6	6.0	6.0	6.1	6.0	6.1	67.0
C3V	CK	1	5.6	5.5	5.6	5.6	5.6	61.8
		2	5.8	5.7	5.7	5.7	5.7	63.6
		3	6.0	5.8	5.8	5.8	5.8	65.0
		4	6.1	5.8	5.8	5.8	5.8	65.4
		5	6.1	5.9	5.9	5.9	5.9	66.2
		6	6.1	6.0	5.9	5.9	5.9	66.5
	S1	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	5.9	6.0	5.9	6.0	66.2
		3	6.0	6.0	6.0	6.0	6.1	66.8
		4	6.1	6.0	6.0	6.1	6.1	67.2
		5	6.1	6.1	6.1	6.2	6.1	67.8
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	6.0	6.0	5.9	6.0	66.5
		3	6.1	6.0	6.0	6.0	6.1	67.1
		4	6.1	6.0	6.1	6.1	6.1	67.4
		5	6.2	6.1	6.1	6.2	6.2	68.3
		6	6.1	6.1	6.1	6.2	6.2	68.0
	S3	1	5.9	5.7	5.9	5.7	5.9	64.6
		2	6.0	6.0	6.0	6.0	5.9	66.4
		3	6.0	5.8	6.0	6.0	6.0	65.9
		4	6.1	6.0	6.1	6.0	6.1	67.3
		5	6.0	6.0	6.1	6.1	6.1	67.0
		6	6.0	6.0	6.0	6.1	6.1	66.9

表1 甲基营养型芽孢杆菌处理的微带青烟叶在醇化过程中的感官质量评分

Table 1 Sensory quality score of primary-cured greenish tobacco leaves treated by Bacillus methylotrophicus during aging

等级 Level	处理 Treatment	醇化时间/月 Aging time/month	香气质 Aroma quality	香气量 Aroma quantity	余味 Aftertaste	杂气 Offensive odor	刺激性 Irritancy	总分 Total score
B2V	CK	1	5.4	5.4	5.6	5.3	5.5	60.4
		2	5.5	5.5	5.7	5.5	5.6	61.6
		3	5.6	5.5	5.7	5.6	5.7	62.2
		4	5.6	5.6	5.7	5.7	5.8	62.8
		5	5.7	5.7	5.7	5.8	5.8	63.5
		6	5.7	5.8	5.7	5.8	6.0	64.2
	S1	1	5.7	5.7	5.8	5.7	5.8	63.6
		2	5.8	6.0	5.9	6.0	5.9	65.6
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.7	5.7	5.9	5.7	5.8	63.8
		2	5.9	6.0	5.9	6.0	5.9	65.9
		3	6.0	5.9	6.0	5.9	6.0	66.2
		4	6.0	6.0	6.0	6.0	6.1	66.8
		5	6.1	6.0	6.1	6.1	6.2	67.5
		6	6.1	6.1	6.2	6.1	6.2	68.1
	S3	1	5.8	5.6	5.8	5.6	5.7	63.4
		2	6.0	5.9	5.9	6.0	5.9	65.9
		3	6.0	5.9	5.9	5.9	6.0	66.0
		4	6.1	5.9	6.0	6.0	6.0	66.6
		5	6.0	6.0	6.0	6.0	6.1	66.8
		6	6.0	6.0	6.1	6.0	6.1	67.0
C3V	CK	1	5.6	5.5	5.6	5.6	5.6	61.8
		2	5.8	5.7	5.7	5.7	5.7	63.6
		3	6.0	5.8	5.8	5.8	5.8	65.0
		4	6.1	5.8	5.8	5.8	5.8	65.4
		5	6.1	5.9	5.9	5.9	5.9	66.2
		6	6.1	6.0	5.9	5.9	5.9	66.5
	S1	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	5.9	6.0	5.9	6.0	66.2
		3	6.0	6.0	6.0	6.0	6.1	66.8
		4	6.1	6.0	6.0	6.1	6.1	67.2
		5	6.1	6.1	6.1	6.2	6.1	67.8
		6	6.1	6.1	6.1	6.1	6.2	67.9
	S2	1	5.9	5.8	5.9	5.8	5.9	65.1
		2	6.0	6.0	6.0	5.9	6.0	66.5
		3	6.1	6.0	6.0	6.0	6.1	67.1
		4	6.1	6.0	6.1	6.1	6.1	67.4
		5	6.2	6.1	6.1	6.2	6.2	68.3
		6	6.1	6.1	6.1	6.2	6.2	68.0
	S3	1	5.9	5.7	5.9	5.7	5.9	64.6
		2	6.0	6.0	6.0	6.0	5.9	66.4
		3	6.0	5.8	6.0	6.0	6.0	65.9
		4	6.1	6.0	6.1	6.0	6.1	67.3
		5	6.0	6.0	6.1	6.1	6.1	67.0
		6	6.0	6.0	6.0	6.1	6.1	66.9

图2 甲基营养型芽孢杆菌对微带青烟叶醇化过程中总植物碱和总氮含量的影响 CK、S1、S2、S3,体积分数分别为0、12%、24%、36%的甲基营养型芽孢杆菌处理。下同。

Fig.2 Effects of Bacillus methylotrophicus on the contents of total plant alkaloids and total nitrogen of primary cured greenish tobacco leaves during aging CK, S1, S2, and S3, Treatments with Bacillus methylotrophicus at volume fractions of 0, 12%, 24%, and 36%, respectively.The same as below.

图3 甲基营养型芽孢杆菌对微带青烟叶醇化过程中还原糖和总糖的影响

Fig.3 Effects of Bacillus methylotrophicus on the contents of reducing sugar and total sugar of primary-cured greenish tobacco leaves during aging

图4 甲基营养型芽孢杆菌对微带青烟叶醇化过程中钾和氯含量的影响

Fig.4 Effects of Bacillus methylotrophicus on the contents of potassium and chlorine of primary-cured greenish tobacco leaves during aging

图5 甲基营养型芽孢杆菌对微带青烟叶醇化过程中pH值的影响

Fig.5 Effects of Bacillus methylotrophicus on the pH value of primary-cured greenish tobacco leaves during aging

图6 甲基营养型芽孢杆菌对微带青烟叶醇化过程中淀粉含量的影响

Fig.6 Effects of Bacillus methylotrophicus on the starch content of primary-cured greenish tobacco leaves during aging

图7 甲基营养型芽孢杆菌对上部微带青烟叶醇化过程中协调性指标的影响

Fig.7 Effects of Bacillus methylotrophicus on the chemical composition coordination of primary-cured greenish upper tobacco leaves during aging

图8 甲基营养型芽孢杆菌对中部微带青烟叶醇化过程中协调性指标的影响

Fig.8 Effects of Bacillus methylotrophicus on the chemical composition coordination of primary-cured greenish middle tobacco leaves during aging

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甲基营养型芽孢杆菌对初烤微带青烟叶化学成分含量及协调性的影响

Influence of Bacillus methylotrophicus on contents and coordination of chemical composition based on the primary-cured greenish tobacco

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